JPH09234018A - Food and drink products that prevent diabetic complications - Google Patents

Abstract

(57) [Summary] [Objective] To provide foods and drinks that are excellent in the preventive action and safety of diabetic complications and are made from cocoa beans. [Composition] A preventive food or drink for diabetic complications, which comprises an antioxidant substance extracted from cocoa beans using ethanol.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food or drink for preventing diabetes complications containing naturally occurring antioxidants,
More specifically, the present invention relates to a preventive food and drink product for diabetic complications containing an antioxidant substance extracted from cocoa beans as an active ingredient.

[0002]

2. Description of the Related Art Cacao (Theobroma cacao) is an evergreen small tree from the tropical humid area of the United States.
Fruits with a diameter of 5 to 30 cm and a diameter of 10 cm are formed. It is said that it has been cultivated and acclimatized since 2000 years ago, and cocoa beans in fruits are used as a raw material for food and drink such as chocolate and cocoa. In addition, as the physiological actions of alkaloids contained in cocoa beans, cardiotonic action and diuretic action have been reported. On the other hand, cocoa beans are known to contain polyphenols having an antioxidant effect, but their protective effects against diabetic complications have not been reported.

In recent years, obesity and various adult diseases derived from obesity have become a major social problem as dietary habits have been enhanced. In particular, diabetes cannot be completely cured because there is no definitive treatment, and in the end, there are many cases in which fatal complications such as cataract, arteriosclerosis, and renal failure occur, leading to death. In the hyperglycemic state due to diabetes, blood glucose binds to plasma proteins to form a substance called Amadori metastasis product. This Amadori transition product is autoxidizable and reacts with oxygen to generate active oxygen and radicals. On the other hand, the reducing sugar in plasma itself is oxidized under a metal ion to similarly generate active oxygen. The radicals thus generated denature proteins and cause damage to cells and tissues.

[0004]

In order to prolong the time until the onset of these diabetic complications, at present, treatment methods such as diet therapy and exercise therapy are generally used. It cannot be denied that the stress is great. Therefore, it has been desired to solve the problems of these treatment methods and to develop foods and drinks that are more effective.

[0005]

The present inventors have already confirmed that an antioxidant having a remarkable effect is present in cocoa beans which are the main raw material of chocolate and cocoa (Japanese Patent Laid-Open No. 7- 213251). In such a background, the present inventors have conducted extensive studies on the effects of these antioxidants using rats, and confirmed for the first time that they have an excellent complication-preventing effect on a diabetes model, The present invention has been completed based on this finding. That is,
The present invention provides a food or drink for preventing complications of diabetes, which comprises an antioxidant substance extracted from cocoa beans using ethanol.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing an antioxidant from cocoa beans in the present invention is extraction with ethanol, which is harmless to the human body. As the cocoa beans used as a raw material, various forms such as cocoa shell, cocoa nibs, cocoa mass, and defatted cocoa mass are used, but defatted cocoa mass is preferable because the extract can be made into powder.
Defatted cocoa mass is obtained by removing oil from cocoa beans obtained by removing a portion of the cocoa shell called cocoa shell from cocoa beans. The oil content may be removed by a known method.

As an extraction method, an ethanol solution is used in an amount of 300 to 800 parts by weight, preferably 400 parts by weight, based on 100 parts by weight of cocoa beans.
Add ~ 700 parts by weight. As the concentration of ethanol, the ratio of water to ethanol is 60: 40-0: 100, preferably 30: 70-0: 1.
Use a water-ethanol mixture of 00. Extraction temperature is room temperature ~
80 ° C, preferably at room temperature to 50 ° C, for several hours to 48 hours,
Stirring is preferably performed for 16 to 24 hours.

The ethanol contained in the extract obtained by filtration may be removed under reduced pressure, and then freeze-dried or vacuum-dried to give a powder. This extract may be further purified by chromatography or the like, if necessary. As an example, in the example, open column chromatography was performed to obtain a crude polyphenol having a preventive action against diabetic complications.

The antioxidant thus obtained may be either a concentrated liquid or a powder, depending on the intended use of food and drink. The preventive food and drink for diabetic complications in the present invention is a food and drink containing an antioxidant contained in cocoa beans, and since this substance is non-toxic to the human body, its intake is not particularly limited. However, when actually ingested as a preventive food or drink, it is 1 to 1000 mg / kg body weight / extract as an extract.
A day, preferably about 10 to 500 mg / kg body weight / day, is appropriate. In consideration of the characteristics, taste and economy of each food and drink, the additive may be added in an amount of 0.1 to 20%, preferably 0.2 to 10%.

The food and drink of the present invention include not only foods and drinks using cocoa beans as a main raw material such as chocolate and cocoa but also bread, biscuits and noodles as long as the extract of the present invention can be added. It can be used for starch foods such as the beginning, or any food or drink such as candy, processed milk, yogurt. It may be appropriately mixed at the stage of an appropriate manufacturing process depending on the characteristics and purpose of each food and drink.

Cocoa beans have been heavily used as foods since BC, and the fact that they are consumed in large amounts all over the world attests to their safety. Thus, the present invention provides foods and drinks having an excellent preventive action against diabetic complications and safety.

[0012]

EXAMPLES The present invention will now be described specifically with reference to examples, but these examples do not limit the present invention.

Example 1 Preparation Method of Antioxidant 100 parts by weight of defatted cacao mass was further defatted with 3 times amount of hexane, 500 parts by weight of 80% ethanol was added, and the mixture was stirred at room temperature for 16 hours. Concentrated. The obtained concentrated liquid was freeze-dried to obtain a cocoa extract (80% ethanol extract). Next, for the purpose of increasing the content of antioxidants contained in cocoa mass, especially polyphenols,
Purification was performed using open column chromatography. Although solvent extraction and membrane separation methods were considered as purification methods, Diaion is one of the most widely used methods at present.
Chromatography using HP2MG (manufactured by Mitsubishi Chemical) was selected.

That is, 30 ml of the supernatant obtained by further centrifuging the obtained concentrated liquid was used as a Diaion HP2MG column (size 35 mm i.
d. × 310 mm) was applied. 20% ethanol solution is flowed down to remove impurities, and then 80% ethanol is flowed down to elute the target polyphenols,
An active fraction was obtained. The outline of the purification method is shown in FIG. The active fraction was concentrated, lyophilized and used for the test (crude polyphenol).

Example 2 Streptozotocin-induced diabetes
Predicting complications of cocoa mass antioxidants in model rats
By administering streptozotocin (STZ) to study the rats about proof action, beta cells of the pancreas are selectively destroyed, that develop insulin-dependent diabetes is well known, can be extrapolated to human diabetes Frequently used as a research model (Rakieten N., et al, Cancer Chemother. Re
s., 29, 91-98,1963). On the other hand, cocoa extract has a strong antioxidant effect, and it was speculated that it may affect the onset of secondary complications due to diabetes, so we confirmed its effect using the following method. did.

Streptozotocin (STZ) was intraperitoneally administered to SD male rats (body weight 240 to 310 g) at 40 mg / kg and the rats were bred for 1 week on a normal diet (AIN76 modified feed). Rats having similar pathological conditions were selected using the blood glucose level, urinary glucose level, weight gain rate, and food intake as indexes, and were subjected to the test. The test groups were the following 3 groups (8 to 9 animals in each group), and the breeding period was 10 weeks. Group A (control group): normal rats (non-STZ administration) -normal diet intake group B: diabetic onset rats (STZ administration) -normal diet intake group C: diabetic onset rats (STZ administration) -0.5% cacao extract (Crude polyphenol obtained in Example 1) -added feed intake group

After the end of the breeding period, blood was collected and the blood glucose level was measured by Glucose CII Test Wako (Wako Pure Chemical) and the plasma urea nitrogen (BUN) was measured by UN Test Wako (Wako Pure Chemical). Further, dissection was performed after slaughter, eyes and kidneys were removed, and cataracts were determined and relative kidney weights were calculated. Cataract was determined by autopsy and light microscopy (preparation of hematoxylin-eosin stained specimen after paraffin treatment). The relative kidney weight was calculated by the following formula. Renal relative weight (%) = kidney weight (g) / body weight (g) × 10
0

The blood glucose level during the breeding period was in the normal range in the group A, but in the groups B and C, the normal range of 4 to
It showed 5 times, and no improvement effect on diabetes itself was observed. On the contrary, the incidence of cataract, which is one of the complications, was significantly lower in group C than in group B (Table 1).

Table 1 Effect of cocoa extract on cataract in streptozotocin (STZ) -induced diabetic model rat ─────────────────────────── ────────── Group A Group B Group C Normal rat Diabetic rat Diabetic rat Normal diet Normal diet Cacao extract supplement diet ─────────────────── ───────────────── Number of eyes with cataract 0 6 1 Total number of eyes 16 18 16 ──────────────────── ─────────────────

Group C also shows a similar preventive effect against renal damage and is an index of relative kidney weight at necropsy and renal damage.
The BUN level was also lower than that of the B group (Table 2, Fig. 2). Table 2 Effect of cocoa extract on kidney weight of streptozotocin (STZ) -induced diabetic model rats ─────────────────────────────── ────── Group A Group B Group C Normal rat Diabetic rat Diabetic rat Normal diet Normal diet Cocoa extract-added diet ─────────────────────── ───────────── Renal relative weight% 0.501 ± 0.055 1.039 ± 0.089 0.945 ± 0.068 * ─────────────────────── ───────────── * There is a significant difference of 5% from group B

Production Example 1 Using the 80% ethanol extract obtained in Example 1, tablet confectionery was made in the following formulation according to a conventional method. Granulated sugar 85 parts Concentrated fruit juice 5 parts Citric acid 6 parts Fragrance 2 parts 80% Ethanol extract 1 part Gelatin 1 part

Production Example 2 Using the 80% ethanol extract obtained in Example 1, bread was made in the following formulation according to a conventional method. Flour 52 parts White sugar 3 parts Condensed milk 4 parts Unsalted butter 3 parts Egg 3 parts Purified salt 1 part Raw yeast 1.5 parts Water 31.5 parts 80% ethanol extract 1 part

Production Example 3 Using the crude polyphenol obtained in Example 1, a cocoa beverage having the following composition was prepared according to a conventional method. Crude polyphenol 0.5 parts Cocoa powder 2 parts Sugar 4.5 parts Skim milk powder 0.5 parts Emulsifier 0.1 parts Salt 0.05 parts Vanilla flavor 0.05 parts Treated water 92.3 parts

[0024]

According to the present invention, cocoa beans, which have been used as a food since ancient times, are used as a raw material to provide foods and drinks containing an antioxidant substance which has an action of preventing diabetic complications and is highly safe. be able to. From the above, the food and drink of the present invention can provide an excellent means for preventing diabetic complications, which is one of the typical adult diseases in modern society, by ingesting it. . Moreover, the burden on the patient in diet therapy and exercise therapy can be reduced, and its significance is extremely large.

[Brief description of drawings]

FIG. 1 Method for preparing crude cocoa mass polyphenol fraction

FIG. 2 shows streptozotocin-induced diabetic model rat
BUN value

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI Technical indication location A61K 31/05 ABX A61K 31/05 ABX ACV ACV 35/78 ABL 35/78 ABLC (72) Inventor Adachi Togo 5-3-1 Chiyoda, Sakado City, Saitama Prefecture Meiji Seika Co., Ltd. Biological Science Research Institute

Claims (3)

[Claims] 1. A food or drink for preventing complications of diabetes, which comprises an antioxidant substance extracted from cocoa beans using ethanol. 2. The food or drink for preventing complications of diabetes according to claim 1, wherein the antioxidant is extracted from cocoa beans using ethanol having a water to ethanol ratio of 60:40 to 0: 100. 3. The food and drink for preventing complications of diabetes according to claim 1, wherein the antioxidant is crude polyphenol obtained by further purifying an ethanol extract.