JP2007269685A - Physiological function enhancing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fenugreek decomposition product capable of being added to food and beverage in an amount large enough to attain a physiological function enhancing effect and a physiological function enhancing composition containing a fenugreek decomposition product as an active ingredient under circumstances that it has recently been confirmed in animal experiments and human clinical tests that blood glucose levels lower when food to which a powder of fenugreek seeds is added is taken and that attention has been paid to the effect of fenugreek gum against diabetes. <P>SOLUTION: The fenugreek decomposition product is obtained by hydrolyzing mucopolysaccharides contained in fenugreek seeds having various physiological function enhancing effects with an acid or one or more enzymes and optionally adjusting the average molecular weight of the resulting fenugreek decomposition product. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention improves the various physiological effects of fenugreek, does not impair the flavor, color, etc. of the applied final product, and also has a neutral liquidity and low viscosity, affecting the texture. There is no fenugreek degradation product. Furthermore, the present invention relates to a physiological function improving composition containing a fenugreek degradation product as an active ingredient.

  Fenugreek is an annual legume plant that originated in the Mediterranean region, and has been cultivated in the Middle East, Africa, India, and other places since ancient times. Fenugreek seeds are a spice of curry, germinate and eat like a sprout, and are the main ingredient of chutney, an Indian seasoning. In addition, it is used for various edible and medicinal purposes (folk medicine). In particular, from the seeds of fenugreek, viscous polysaccharides are obtained and used as food stabilizers and thickeners.

  As for fenugreek, various physiological function improving effects are known as in the case of other water-soluble indigestible dietary fibers. (For example, see Non-Patent Documents 1, 2, and 3)

  Recently, it has been confirmed from animal experiments and human clinical trials that blood sugar levels are reduced when foods containing fenugreek seed powder are mixed, and the effect of fenugreek gum on diabetes has attracted attention.

  Furthermore, fenugreek seeds are known to have an action of lowering cholesterol and lipids in blood and suppressing cholesterol biosynthesis in the liver.

  When fenugreek seeds are used in anticipation of physiological effects such as diabetes and hypercholesterolemia, it is known that the more you take them, the more effective they are, but fenugreek seeds or powders have a bitter taste and are unique. It has a smell and affects the color, texture and other physical properties of food and drink. In addition, even if the mucous polysaccharide part contained in the endosperm of fenugreek seeds is extracted, the viscosity is very high, which affects the texture and other physical properties of foods and drinks. There was a problem that it was difficult to add to the product.

J. et al. Food Sci. Technol. 1996, Vol. 33, no. 5, 427-430 Prostaglandin, Leukotrienes and Essential Fatty Acids (1997) 56 (5), 379-384 Nutrition Research. Vol. 16, no. 9, PP1495-1505, 1996

  This invention is made | formed in view of the said problem, The objective is providing the fenugreek degradation product which can add sufficient quantity for obtaining a physiological function improvement effect to food-drinks. Furthermore, the physiological function improvement composition which contains a fenugreek degradation product as an active ingredient is provided. Examples of the physiological function improving effect include improvement of the intestinal environment such as reduction of glycemic index of food, improvement of blood lipid metabolism, suppression of increase in blood glucose level, and improvement of irritable colitis.

  As a result of intensive research to make fenugreek a sufficient amount for obtaining physiological function improvement effects in foods and drinks, etc. In addition, it has been found that a fenugreek degradation product that hardly affects the viscosity, color, taste, texture and other physical properties is obtained in the final product to which this is added.

  Furthermore, the fenugreek degradation product was found to have a more effective physiological function improving effect than the undegraded fenugreek, thereby completing the present invention.

  More specifically, by hydrolyzing a mucus polysaccharide contained in fenugreek seeds or endosperm having various physiological effects with acid or one or more enzymes, and adjusting the average molecular weight of the resulting fenugreek degradation product, The present invention was completed by obtaining a fenugreek degradation product having various physiological function improvement effects possessed and having little influence on the final product by addition and a physiological function improving composition containing the fenugreek degradation product as an active ingredient. Examples of the physiological function improving effect include intestinal environment improvement such as improvement of glycemic index, improvement of blood cholesterol, suppression of increase in blood glucose level, and improvement effect of irritable colitis.

  Furthermore, in the present invention, the average molecular weight is 2,000 to 1,000,000, and the viscosity of a 5 wt% aqueous solution at 5 ° C. is a B-type viscometer (rotor No: No. 1, rotation speed: 60 rpm, The present invention relates to a fenugreek degradation product and a composition for improving physiological function, which contains the fenugreek degradation product as an active ingredient, characterized by being 50 mPa · s or less as measured using a time of 30 seconds.

  The fenugreek degradation product of the present invention and the composition for improving physiological function containing the fenugreek degradation product as an active ingredient maintain the various physiological function improvement effects of fenugreek while maintaining the flavor, color, etc. of the applied final product. It is not damaged, and the liquidity is neutral and has a low viscosity, so that the texture is not affected.

  Moreover, since fenugreek has been used for food and medicine for a long time, and the results of mutagenicity tests and repeated dose toxicity tests on fenugreek degradation products, the safety of this fenugreek degradation product is extremely high. Is a great place to contribute to improving human health.

  In the present invention, the raw material for the degradation product of fenugreek is not particularly limited, but is preferably fenugreek seed, seed endosperm, or a viscous polysaccharide contained in them, more preferably fenugreek seed or endosperm. It is a viscous polysaccharide.

  In the present invention, the method for partially hydrolyzing fenugreek is not particularly limited, and examples thereof include an enzymatic decomposition method and an acid decomposition method. The enzymatic decomposition method is preferred for the purpose of making the molecular weights of the decomposed products uniform.

  The mucous polysaccharide contained in fenugreek seeds is a polysaccharide having a structure in which galactose is branched by an α-D (1,6) bond with a β- (1,4) -D-mannopyranosyl unit as the main chain. The enzyme used is preferably mannanase, and more preferably β-mannanase derived from Aspergillus or Rhizopus, which can hydrolyze only the mannose straight chain.

  As the enzyme titer, when mannanase acts on locust bean gum at 40 ° C., the amount of enzyme that causes an increase in reducing power corresponding to 1 micromole of mannose in 1 minute of the initial reaction was defined as 1 unit (U).

  Moreover, the enzyme to be used is not limited to 1 type, You may use together 2 or more types of enzymes.

  Furthermore, when seeds or seed endosperm is used as a raw material, enzymes such as cellulase, pectinase, lipase, and protease can be used in combination.

  The degradation product of fenugreek in the present invention can change the molecular weight by changing the amount of enzyme and the reaction time. The average molecular weight of the fenugreek decomposition product is not particularly limited, but is preferably 2,000 to 1,000,000, and particularly preferably 8,000 to 100,000. If the average molecular weight exceeds this value, the viscosity may be high and inconvenience may occur when processed into food or drink. On the other hand, below this value, the physiological effect may be weakened.

  The method for measuring the average molecular weight of the fenugreek degradation product is not particularly limited, but gel filtration high-performance liquid chromatographic method (column: YMC) using polyethylene glycol (molecular weight; 2,000, 20,000, 200,000) as a marker. -Pack Diol-120 (YMC) Co., Ltd.) can be obtained by using a method for measuring the molecular weight distribution.

  The viscosity of a 5% by weight aqueous solution of the fenugreek decomposition product in the present invention is not particularly limited, but is preferably 50 mPa · s or less at 5 ° C. when measured using a B-type viscometer.

  The decomposition product of fenugreek in the present invention can be adsorbed and filtered as necessary to remove off-flavors, off-flavors, and colors.

  The degradation product of fenugreek in the present invention is used for foods and drinks as a dry powder or a liquid concentrate using a vacuum heating concentrator, but from the viewpoint of storage stability, it is a dry powder. Is preferred. The dry powdering method is not particularly limited, and examples thereof include spray drying, drum drying, freeze drying, and the like. Among them, spray drying is preferable because of less modification during drying.

  In the present invention, the concentration of the fenugreek solution when the enzyme is allowed to act is preferably a high concentration within a range that does not hinder the enzyme reaction, considering the removal of water in the subsequent drying or concentration step, This is not a limitation.

  In the present invention, the physiological function improving effect is not particularly limited, and the intestinal environment such as the bowel regulation effect, food glycemic index decrease, blood lipid metabolism improvement, blood sugar level increase suppression, hypersensitivity colitis improvement, etc. This is particularly effective for improving the intestinal environment such as a decrease in the glycemic index of food, improvement in blood lipid metabolism, suppression of an increase in blood glucose level, and improvement in irritable colitis.

  The composition for improving physiological function in the present invention is characterized by containing a fenugreek degradation product as an active ingredient, and may be a fenugreek degradation product alone or may contain other substances having physiological function improvement effects.

  Substances that can be blended in addition to the degradation products of fenugreek are not particularly limited, but soybean protein, soybean polysaccharide, dietary fiber, tea extract, theanine, plant extract, amino acid, peptide, vitamin, coenzyme, organic acid Etc.

  In the present invention, the glycemic index is defined as the change in blood glucose level when the same amount of carbohydrate is ingested for each food, assuming that the blood glucose level rises and falls when 50 g of glucose is ingested as 100. It is a numerical value. The improvement of the glycemic index means that the glycemic index is lowered by ingesting the composition for improving physiological functions of the present invention at the same time as the food containing carbohydrates.

  In the present invention, improvement in blood lipid metabolism refers to suppression of increase in blood total cholesterol and / or increase in blood LDL cholesterol by ingesting the composition for improving physiological function of the present invention.

  In the present invention, the suppression of blood sugar level increase means that the physiological function improving composition of the present invention is taken alone or at the same time as a food containing a carbohydrate that increases blood sugar level, thereby improving insulin secretion deficiency and insulin resistance. It refers to suppressing an increase in blood glucose level by improving, improving glucose tolerance, inhibiting α-glucosidase, and the like.

  In the present invention, irritable colitis refers to symptoms of abnormal bowel movements such as diarrhea, constipation, and repeated diarrhea and constipation due to active intestinal motility and secretion function by breaking the balance of autonomic nerves. The improvement of irritable colitis means to improve the symptoms of bowel movement abnormalities and normalize the bowel movements.

  Although the degradation product of fenugreek in the present invention can be widely applied to various foods and drinks, pharmaceuticals, and quasi drugs, it is particularly preferable to apply to foods and drinks that can be easily consumed by humans.

  The food / beverage products in the present invention are not particularly limited as long as they can be taken orally, such as solutions, suspensions, powders, solid moldings and the like. Specific examples of food and drink include, for example, instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee Beverages, tea beverages, powdered beverages, beverages such as concentrated beverages, nutritional beverages, alcoholic beverages, bread products such as bread, pasta, noodles, cake mix, fried flour, bread crumbs, rice cakes, caramel, chewing gum, chocolate, cookies, Seasonings such as biscuits, cakes, pies, snacks, crackers, Japanese confectionery, dessert confectionery, sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry stew , Processed fats and oils, butter, margarine, mayonnaise and other fats, milk beverages, yogurts, lactic acid bacteria beverages, ice cream Milk products, creams and other dairy products, frozen foods, fish ham and sausages, fishery processed products such as fish paste products, livestock processed products such as livestock ham and sausages, canned agricultural products, jams and marmalades, pickles, boiled beans, cereals And other processed agricultural products, nutritional foods, tablets, capsules and the like.

When processing into food-drinks etc. in this invention, various nutrient components can be strengthened. Nutritional ingredients that can be enhanced include vitamins such as vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, niacin (nicotinic acid), pantothenic acid, folic acid, Essential amino acids such as lysine, threonine, tryptophan, minerals such as calcium, magnesium, iron, zinc, copper, and, for example, α-linolenic acid, EPA, DHA, evening primrose oil, octacosanol, casein phosphopeptide (CPP) , Casein calcium peptide (CCP), water-soluble dietary fiber, insoluble dietary fiber, oligosaccharides, catechins, polyphenol compounds, substances that contribute to human health such as theanine, and other foods and food additives. One or more useful substances can be used.

  The quasi-drugs and pharmaceuticals in the present invention refer to those prepared as oral preparations or parenteral preparations according to conventional methods using excipients and other additives suitable for oral or parenteral administration. Preferred quasi-drug and pharmaceutical embodiments are oral formulations, most preferred are oral solid formulations. This is because oral solid preparations can be easily taken and are convenient to store and carry.

  Examples of oral solid preparations include tablets, powders, fine granules, granules, capsules, pills, sustained release agents and the like. The oral solid preparation of the present invention comprises an appropriate pharmacologically acceptable carrier, excipient (eg starch, lactose, sucrose, calcium carbonate, calcium phosphate etc.), binder (eg starch, gum arabic, carboxymethylcellulose, Hydroxypropylcellulose, crystalline cellulose, alginic acid, gelatin, polyvinylpyrrolidone, etc.), lubricant (eg, stearic acid, magnesium stearate, calcium stearate, etc.), disintegrant (eg, carboxymethylcellulose, talc, etc.) Can be obtained.

  In addition, oral liquid preparations include pharmaceutically acceptable emulsions, solutions, suspensions, syrups, elixirs, etc., and generally used inert diluents such as purified water, The thing containing ethyl alcohol. The oral liquid preparation of the present invention may further contain adjuvants such as wetting agents and suspending agents, sweeteners, flavoring agents, fragrances, preservatives and the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, a following example does not limit the scope of the present invention.

Example 1
Hydrochloric acid was added to 900 g of water to adjust the pH to 4.5. To this, β-mannanase 2,000 U derived from Aspergillus sp. And 100 g of fenugreek seed endosperm powder were added and mixed for enzymatic degradation. In order to obtain fenugreek degradation products having various degrees of degradation, sampling was performed 2 hours, 4 hours, 8 hours, and 16 hours after the start of enzymatic degradation, and the enzymatic reaction was completed after 24 hours. The sample was heated at 90 ° C. for 15 minutes to inactivate the enzyme, and then the transparent solution obtained by removing insolubles by filtration was concentrated under reduced pressure to a solid content of about 20%, followed by spray drying. A fenugreek decomposition product powder of the present invention product was obtained. The fenugreek undegraded product used for comparison was prepared by adding 100 g of fenugreek seed endosperm powder to a solution adjusted to pH 4.5 by adding hydrochloric acid to 900 g of water, heating at 90 ° C. for 15 minutes, and then filtering. A transparent solution obtained by removing insoluble matters was concentrated under reduced pressure to a solid content of about 20%, and then spray-dried to prepare.

Test example 1
The average molecular weight and viscosity of each and the state when added to milk were examined.
The average molecular weight is a high performance liquid chromatographic method using polyethylene glycol (molecular weight; 2,000, 20,000, 200,000) as a marker (column: YMC-Pack Diol-120 YMC, detector: differential refractometer, The flow rate was 0.5 ml / min, the solvent was water, and the column temperature was 40 ° C.).
Viscosity was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) (rotor No: No. 1, rotation speed: 60 rpm, time: 30 seconds) at 5 ° C. with a 5 wt% aqueous solution.
The state when added to milk was 5% by weight added to the milk, heated at 70 ° C. for 30 minutes, then cooled to 5 ° C., and sensory evaluation was performed when drinking.
The results are shown in Table 1.

  From this result, it was found that when the average molecular weight of the product of the present invention is 1,000,000 or less, there are no obstacles such as viscosity and discomfort during drinking. In addition, milk added with undegraded fenugreek had a slight bitter taste, while milk added with the product of the present invention had a flavor that was not different from normal milk.

Example 2
Hydrochloric acid was added to 900 g of water to adjust the pH to 4.5. To this, 2,000 U of β-mannanase derived from Aspergillus and 100 g of fenugreek seed endosperm powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C. for 15 minutes. The transparent solution obtained by separating by filtration and removing insolubles was concentrated under reduced pressure to a solid content of about 20% and then spray-dried to obtain 65 g of the powder of the present invention.
As a result of measuring the average molecular weight of this product by the same method as in Test Example 1, it was about 20,000.
Viscosity when the viscosity of a 5% by weight aqueous solution at 5 ° C. was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) (rotor No: No. 1, rotation speed: 60 rpm, time: 30 seconds) Was 5 mPa · s.

Example 3
Hydrochloric acid was added to 900 g of water to adjust to pH 3.0. To this, β-mannanase 1,500 U derived from Aspergillus genus and 100 g of fenugreek seed endosperm powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C. for 15 minutes. The transparent solution obtained by separating by filtration to remove insolubles was concentrated under reduced pressure to a solid content of about 20%, and then spray-dried to obtain 68 g of the powder of the present invention.
As a result of measuring the average molecular weight of this product by the same method as in Test Example 1, it was about 25,000.
Viscosity when the viscosity of a 5% by weight aqueous solution at 5 ° C. was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) (rotor No: No. 1, rotation speed: 60 rpm, time: 30 seconds) Was 6 mPa · s.

Example 4
Hydrochloric acid was added to 900 g of water to adjust the pH to 4.0. To this was added 2,500 U of β-mannanase derived from Bacillus and 100 g of fenugreek seed endosperm powder, and the enzyme was allowed to act at 50 to 55 ° C. for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C. for 15 minutes. The transparent solution obtained by filtration separation and removal of insolubles was concentrated under reduced pressure to a solid content of about 20%, and then dextrin was added and dissolved in 1/4 amount of the solid content, followed by spray drying. 80 g of powder was obtained.
The average molecular weight of the fenugreek enzyme degradation product before addition of dextrin was measured by the same method as in Test Example 1 and was about 15,000.
Viscosity when the viscosity of a 5% by weight aqueous solution at 5 ° C. was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) (rotor No: No. 1, rotation speed: 60 rpm, time: 30 seconds) Was 4 mPa · s.

Test example 2
The test which confirms that the fenugreek degradation product of this invention product is indigestible was done with the following method.
Using the fenugreek degradation products of various degrees of degradation obtained in Example 1, a Wistar male rat (6 mice / group) having an initial weight of about 50 g was subjected to a 6-week rearing test by free consumption, and the body weight was increased. It was measured. For comparison, the fenugreek undecomposed product obtained in Example 1 was also used.
Table 2 shows the proportions (% by weight) of the rearing feed.
Moreover, the measurement results of the body weight for each week are shown in Table 3.

  The feed containing the fenugreek decomposed product or the fenugreek undegraded product has a lower weight increase than the control food, which supports the indigestible absorbability of the fenugreek decomposed product and the fenugreek undegraded product. In particular, it was confirmed that the weight gain was further reduced in the group in which the average molecular weight of the fenugreek degradation product was 1,000,000 or less and 2,000 or more, and it was more excellent in indigestibility.

  Regarding feed intake during the period, no significant difference was found between the control food, the fenugreek undegraded food, and the fenugreek decomposed food, but the fecal amount was not degraded. The fenugreek decomposed product diet was confirmed to have an effect as an indigestible water-soluble dietary fiber from the obvious increase compared to the control diet.

Test Example 3 Glycemic Index Subjects (20 healthy women: average age 20 years, average body weight 57 kg) were allowed to simultaneously ingest various foods and the product of the present invention obtained in Example 1 to examine the effect on the glycemic index. . As the test meal, rice, bread, udon, pasta and orange were used. A single intake was prepared so that the amount of carbohydrate was 50 g. As test substances, 5 g of fenugreek degradation product powder of each average molecular weight was prepared. In the method, the test substance was dissolved in 200 mL of an aqueous solution and then ingested with each food. Table 4 shows the influence of the test substance on the glycemic index of each food. As a control, the fenugreek undecomposed product obtained in Example 1 was used instead of the fenugreek decomposed product.

  From the above results, it was found that the degradation product of fenugreek and the undegraded product of fenugreek have an effect of reducing the glycemic index. In particular, it was found that the degradation product of fenugreek has a more effective glycemic index reducing effect than the undegraded product of fenugreek.

Test Example 4 Improvement of Blood Lipid Metabolism A test was carried out on 10 human subjects in each human group having a blood total cholesterol level of 200 to 280 mg / dL. Blood was collected in the last week of a four-week period of controls having a normal diet and examined for items of total cholesterol, LDL-cholesterol, HDL-cholesterol, and neutral fat. Thereafter, the test beverage shown in Table 5 was ingested one by one for 4 weeks, blood was collected, and the same test was performed. Table 6 shows the transition of the average test value of each person. The unit is shown in mg / dL. As a control, the fenugreek undecomposed product obtained in Test Example 1 was used in place of the fenugreek decomposed product.

  From the above results, in the fenugreek degradation product group, a decrease in blood total cholesterol level and blood LDL-cholesterol level was observed as compared with the control group, and the blood cholesterol improvement product was confirmed in the fenugreek degradation product.

Test Example 5 Inhibition of Increase in Blood Glucose Level The sugar absorption inhibitory effect of the fenugreek degradation product was examined using a method of glucose tolerance test using rats. At the same time, as a comparative group, comparison was made with Gymnema (Comparative Group 1), which has been said to have an effect of suppressing sugar absorption, and undegraded fenugreek (Comparative Group 2). Sixty-week old Wistar male rats (64 rats) were preliminarily raised for 1 week with the basic diet shown in Table 7 and used for the test. After the preliminary breeding, the animals were fasted for 24 hours, divided into 8 groups of 8 animals each, and a 20% glucose solution was used as a sugar solution. Each administration solution in the following Table 8 was orally administered at 1.25 mL / 100 g body weight, blood was collected from the tail vein after 0, 15, 30, 60, and 120 minutes, centrifuged at 10,000 rpm for 5 minutes, and the serum was taken out. Serum glucose concentration (hereinafter referred to as “blood glucose level”) was analyzed by the glucose oxidase method. Moreover, the blood glucose level increase area which shows the total blood glucose level increase amount from 0 to 120 minutes from the time-dependent change of the blood glucose level was calculated.
In addition, the blood sugar level increase area refers to the area between the broken line of the blood sugar level when the time course of the blood sugar level is graphed and the straight line passing through the point indicating the blood sugar level at the start of the test and parallel to the time axis. . This means the total increase in blood glucose level during the test time (unit: mg / dL / 120 min).
Exactly the same test was performed for each administration solution in Table 8 using a 20% sucrose solution as a sugar solution. With respect to these results, the time-dependent change in blood glucose level and the blood sugar level increase area when 20% glucose solution was used as the sugar solution are shown in Table 9, and the time-dependent change in blood glucose level and blood glucose when the 20% sucrose solution was used as the sugar solution are shown in Table 9. Table 10 shows the area where the value increased.

  As shown above, the absorption of glucose was clearly suppressed by administration of the fenugreek degradation product and the fenugreek undegraded product, and the blood sugar levels of the fenugreek degradation product-added sugar solution group and the comparison group 2 were the control group from the 15th minute onward. Maintained a lower value than that. On the other hand, the blood glucose level of Comparative Group 1, which has been conventionally said to have a sugar absorption inhibitory effect, was lower than that of the control group at 15 minutes, but then that of the control group at 60 minutes and 120 minutes. Higher value. As shown in the blood sugar level increase area of Table 9, the fenugreek degradation product-added sugar solution group and the comparative group 2 were lower than the control group 1.

  Further, as shown in Table 10, the same tendency was confirmed in this phenomenon even when 20% sucrose was used as the sugar solution. From these results, the fenugreek degradation product and the fenugreek undegraded product suppress sugar absorption, while the effect of gymnema, which is said to have a conventional effect, delays sugar absorption, And the effect of undegraded fenugreek was found to reduce the amount of sugar absorbed. Furthermore, it was found that the fenugreek degradation product had a higher effect of suppressing sugar absorption than the fenugreek undegraded product.

Test Example 6 Glucose tolerance test Glucose tolerance test was performed with 28 men (20-30 years old) as subjects. Subjects were allowed to drink only from dinner the day before the test and fasted overnight. Divided into 7 groups of 4 people, 500 mL, 16% glucose solution (corresponding to 80 g glucose, hereinafter referred to as reference sugar solution), and 500 mL reference sugar solution were each added with 1% fenugreek degradation product of each average molecular weight (Corresponding to 80 g glucose added with 5 g fenugreek degradation product, hereinafter referred to as “fenugreek degradation product added sugar solution”) or 500 mL standard sugar solution containing 1% fenugreek undegraded product (80 g glucose containing 5 g fenugreek degradation product) (Hereinafter referred to as “fenugreek undegraded product added sugar solution”) was orally ingested by each group of subjects, and the upper limbs were taken at 0, 30, 60, 90, 120, 150 and 180 minutes after ingestion. Blood is collected from the midline cutaneous vein, transferred to a centrifuge tube, and immediately centrifuged at 3000 rpm for 10 minutes. Release, serum was removed, blood glucose levels were measured with the glucose oxidase method. Regarding this result, Table 11 shows the change in blood glucose level over time.

  As shown above, the addition of the fenugreek degradation product and the fenugreek undegraded product suppresses an increase in blood sugar level due to administration of the sugar solution, and the fenugreek degradation product added sugar solution group and the fenugreek undegraded product from the 30th minute until the end of the test. The blood sugar level of the added sugar solution group was maintained lower than that of the reference sugar solution group. In addition, the fenugreek degradation product-added sugar solution group had a more effective action than the fenugreek undegraded product-added sugar solution group. From these results, it was revealed that the sugar absorption of the fenugreek degradation product was also effectively suppressed in humans.

Test Example 7 Irritable colitis Symptoms of irritable colitis (diarrhea type: mainly diarrhea, less constipation, constipation type: constipation mainly, less diarrhea, alternation type: diarrhea symptoms and constipation appear alternately, preliminary Ten patients each having army / lower abdominal pain) were orally ingested 10 g / day of fenugreek degradation products of each molecular weight for 12 consecutive weeks. The irritable colon inflammation symptoms (diarrhea, constipation, abdominal pain) after ingestion were investigated and the improvement rate was calculated. As a control group, 10 g / day of fenugreek undegraded product was used.
The results are shown in Table 12.

From the above results, improvement of irritable colitis (diarrhea type) was observed by taking fenugreek degradation products.
The fenugreek degradation product intake group has a higher improvement rate of irritable colitis (diarrhea type) symptoms than the control group, and the fenugreek degradation product supports the amelioration of irritable colitis (diarrhea type).

Example 8
Each component of Table 13 is mixed and stirred in a mixer, homogenized with a homogenizer (condition: 300 kg / cm ² ), filled into a retort pouch, and sterilized (condition: 120 ° C., 10 to 30 minutes). Got. Viscosity when the viscosity of a 5% by weight aqueous solution at 5 ° C. was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) (rotor No: No. 1, rotation speed: 60 rpm, time: 30 seconds) Was 12 mPa · s.

Example 9
Add 445 g of water to 642 g of strong flour, 35 g of sugar, 13 g of skim milk, 11 g of salt, 33 g of unsalted butter, 10 g of baker's yeast and 50 g of the present invention product obtained in Example 2, and add it to an automatic bread machine (Zojirushi Co., Ltd.). To make bread.

Example 10
1000 g of semi-strong powder is mixed with 30 g of the product of the present invention obtained in Example 2, 10 g of powder pan, 10 g of salt, 330 g of water, 20 g of 99% ethanol, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method ( 120 g of Chinese noodles obtained by carrying out a final noodle strip thickness of 1.4 mm, cutting blade # 20) was sealed with a plastic bag and aged for 24 hours at 20 ° C. to obtain raw Chinese noodles.

Example 11
30 g of the product of the present invention obtained in Example 2 and 300 g of water were added to 1000 g of durum wheat flour, and 13% moisture spaghetti dry noodles were obtained according to a conventional method.

Example 12
25 g of the product of the present invention obtained in Example 2 was sterilized by heating, and then added with 475 g of hydroxypropyl methylcellulose as an excipient and 10 g of magnesium stearate as a lubricant, and tableted to obtain tablets.

Example 13
50 g of the inventive product obtained in Example 2 was sterilized by heating, and then 0.4 g per capsule was filled into a Japanese pharmacy capsule (# 1) to obtain a capsule.

Example 14
A chewing gum consisting of 20.0 g of gum base, 57.0 g of sugar, 19.0 g of crystalline glucose, 1.0 g of fragrance, and 3.0 g of the inventive product obtained in Example 2 was obtained by a conventional method.

Example 15
Gum arabic 6.0 g, glucose 69.3 g, sodium monofluorophosphate 0.7 g, gelatin 1.0 g, lactose 19.0 g, fragrance 1.0 g, invention product 3.0 g prepared in Example 2, magnesium stearate An appropriate amount was mixed and a troche was obtained by a conventional method.

Example 16
Non-fat dry milk 32.1 g, wheat flour 29.9 g, bread crumb 7.0 g, soybean meal 5.0 g, fish flour 5.0 g, sugar 4.0 g, glucose 9.0 g, fats and oils 4.5 g, vitamins and minerals 3.0 g, 0.5 g of the present invention prepared in Example 2 was mixed and a swine feed was obtained by a conventional method.

Example 17
Corn 5.8 kg, soybean meal 1.59 kg, bran 0.5 kg, fish meal 0.7 kg, alfalfa 0.3 kg, calcium carbonate 0.7 kg, calcium phosphate 0.16 kg, salt 40 g, vitamins and minerals 10 g, soybean oil 0. 15 kg and 50 g of the present invention prepared in Example 2 were mixed to obtain broiler feed by a conventional method.

Example 18
6.4 kg of fish meal, 1.0 kg of wheat gluten, 0.8 kg of dextrin, 0.5 kg of vitamins and minerals, 0.3 kg of cellulose, 0.5 kg of cod liver oil, 0.5 kg of the present invention prepared in Example 2, After wet granulation, it was dried to obtain 10.0 kg of feed for cultured fish.

Example 19
Fructose-glucose liquid sugar 15.0 g, citric acid 0.2 g, fragrance, colorant, appropriate amount of water and 3.0 g of the present invention prepared in Example 2 were mixed to obtain a beverage by a conventional method.

Example 20
30 g of the present invention prepared in Example 2 was mixed with 1 kg of frozen hake surimi and emptied, then salted with 30 g, salted, added with 30 g of starch and 100 g of water, shaped and molded at 90 ° C. for 30 minutes. Heated and cooled to obtain kamaboko.

Example 21
An appropriate amount of 150 g of frozen groundfish surimi, 62.9 g of tuna ground meat, 35 g of potato starch, 20 g of salt, 5 g of sugar, 0.2 g of sodium nitrite, 3 g of sodium phosphate and spices were added and mixed with a silent cutter for 2 minutes. To this, 15 g of the present invention prepared in Example 2 was added and further mixed for 3 minutes. The obtained mixture was filled in a film casing and heated at 85 ° C. for 60 minutes to obtain a fish sausage.

Example 22
Corn salad oil 72.0 g, Whole egg solution 15.0 g, Apple vinegar 5.0 g, Water 2.3 g, Salt 2.0 g, Pepper powder 0.5 g, Xanthan gum 0.2 g, Invention 2 prepared in Example 2. An oil-in-water dressing was obtained by a conventional method at a blending ratio of 0 g.

Example 23
After adding 13 g of sugar and 40 g of lactose to 14.3 g of milk and dissolving, 0.6 g of lactic acid bacteria starter YC-280 (manufactured by Christian Han) was added and fermented at 40 ° C. for 5 hours. To this lactic acid fermentation broth, 24 g of water, 5 g of skim milk powder, and 3 g of the present invention prepared in Example 2 were added and mixed well. The mixture was homogenized under a pressure of 100 kg / cm 2 and then cooled to obtain yogurt.

Example 24
95 g of milk and 5 g of skim milk powder were mixed, sterilized (90 ° C., 15 minutes), cooled (30 to 45 ° C.), and 1 g of lactic acid bacteria starter YC-280 (manufactured by Christian Han) was added. This was fermented to pH 4.3 and then cooled to make a yogurt base. On the other hand, 16 g of sugar, 1.2 g of pectin, and 82.8 g of water were mixed and then sterilized (95 ° C., 5 minutes) to obtain a syrup solution. When the yogurt base and syrup solution were mixed at a ratio of 1: 1, 6 g of the present invention prepared in Example 2 was added and homogenized with a homomixer and a homogenizer (150 kg / cm ² ) under aseptic conditions. This was filled in a translucent plastic container (120 ml) to obtain a yogurt drink.

Example 25
Milk, sugar, fructose, glucose liquid sugar, peach pulp, dairy products, gelling agent (pectin) and flavoring materials are dissolved and mixed, and lactic acid bacteria are ingested to prepare fermented milk. The present invention prepared in Example 2 was added in an amount of 3.0% to obtain fermented milk.

Example 26
According to the hot filling method, a jelly beverage using sugar, fructose glucose liquid sugar, apple fruit juice, calcium lactate, thickening polysaccharide, acidulant and flavor as raw materials is prepared. The present invention prepared in (1) was added in an amount of 3.0% to obtain fermented milk.

Example 27
1200 g of water was added to 800 g of polished rice and 30 g of the present invention prepared in Example 2, and cooked with an electric rice cooker (manufactured by Sanyo Electric Co., Ltd.) to obtain white rice.

  The food / beverage products obtained in Examples 5-27 had no problem in flavor and texture compared to the food / beverage products of the present invention prepared separately.

Claims (12)

A fenugreek degradation product obtained by partially hydrolyzing fenugreek seeds. The fenugreek degradation product according to claim 1, wherein the average molecular weight is 2,000 to 1,000,000. The fenugreek decomposition product according to any one of claims 1 to 2, wherein the viscosity of a 5 wt% aqueous solution at 5 ° C is 50 mPa · s or less. Food / beverage products containing the fenugreek decomposition product in any one of Claims 1-3. A feed comprising the fenugreek degradation product according to any one of claims 1 to 3. A pharmaceutical comprising the degradation product of fenugreek according to any one of claims 1 to 3. A quasi-drug containing the fenugreek degradation product according to any one of claims 1 to 3. A composition for improving physiological function, comprising the degradation product of fenugreek according to any one of claims 1 to 3. The composition for improving physiological function according to any one of claims 1 to 7, wherein the improvement of physiological function is a decrease in glycemic index of food. The composition for improving physiological function according to any one of claims 1 to 7, wherein the physiological function improvement is blood lipid metabolism improvement. The composition for improving physiological function according to any one of claims 1 to 7, wherein the improvement of physiological function is suppression of an increase in blood glucose level. The composition for improving physiological function according to any one of claims 1 to 7, wherein the improvement of physiological function is improvement of hypersensitive colitis.