U.S. patent application number 16/096949 was filed with the patent office on 2019-04-25 for health functional food for inhibiting rise of blood glucose containing coffee and tagatose.
The applicant listed for this patent is CJ CHEILJEDANG CORPORATION. Invention is credited to Seong Bo KIM, Young Mi LEE, Byung Gyu PARK, Seung Won PARK.
Application Number | 20190117721 16/096949 |
Document ID | / |
Family ID | 60202980 |
Filed Date | 2019-04-25 |
United States Patent
Application |
20190117721 |
Kind Code |
A1 |
PARK; Byung Gyu ; et
al. |
April 25, 2019 |
HEALTH FUNCTIONAL FOOD FOR INHIBITING RISE OF BLOOD GLUCOSE
CONTAINING COFFEE AND TAGATOSE
Abstract
The present invention relates to a health functional food for
inhibiting a rise of blood glucose containing coffee and
tagatose.
Inventors: |
PARK; Byung Gyu; (Suwon-si,
KR) ; LEE; Young Mi; (Suwon-si, KR) ; KIM;
Seong Bo; (Seongnam-si, KR) ; PARK; Seung Won;
(Yongin-si, KR) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
CJ CHEILJEDANG CORPORATION |
Seoul |
|
KR |
|
|
Family ID: |
60202980 |
Appl. No.: |
16/096949 |
Filed: |
May 4, 2017 |
PCT Filed: |
May 4, 2017 |
PCT NO: |
PCT/KR2017/004717 |
371 Date: |
October 26, 2018 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A61P 3/10 20180101; A61K
31/7004 20130101; A23F 5/40 20130101; A61K 31/047 20130101; A23L
2/60 20130101; A23F 5/36 20130101; A23F 5/42 20130101; A61K 36/74
20130101; A61P 3/08 20180101 |
International
Class: |
A61K 36/74 20060101
A61K036/74; A23F 5/40 20060101 A23F005/40; A61K 31/7004 20060101
A61K031/7004 |
Foreign Application Data
Date |
Code |
Application Number |
May 4, 2016 |
KR |
10-2016-0055307 |
Claims
1. A health functional food for inhibiting a rise in blood glucose,
comprising coffee and tagatose.
2. The health functional food of claim 1, wherein the tagatose is
included at a dose of 6 g/day to 10 g/day.
3. The health functional food of claim 1, wherein the tagatose is
included at a tagatose content of 95% by weight or more, based on
the weight of dried solids.
4. The health functional food of claim 1, wherein the tagatose is
in a crystalline form.
5. The health functional food of claim 1, wherein the health
functional food further comprises a milk protein.
6. The health functional food of claim 5, wherein the milk protein
is selected from the group consisting of casein, sodium caseinate,
a milk protein isolate, and a milk protein concentrate.
7. The health functional food of claim 5, wherein the health
functional food further comprises starch syrup.
8. The health functional food of claim 1, wherein the coffee
contains caffeine.
9. The health functional food of claim 1, wherein the inhibition of
the rise in blood glucose comprises a decrease in a blood glucose
level by 3% to 20% within 30 minutes to 45 minutes after the intake
of the health functional food relative to a blood glucose level of
the control who does not eat the health functional food.
10. The health functional food of claim 1, wherein the inhibition
of the rise in blood glucose comprises a decrease in an area under
the blood glucose response curve (AUC) by 2% to 10% within 0
minutes to 120 minutes after the intake of the health functional
food relative to an area under the blood glucose response curve of
the control who does not eat the health functional food.
11. The health functional food of claim 1, wherein the inhibition
of the rise in blood glucose comprises a decrease in a blood
glucose level by 3% to 20% within 30 minutes after the intake of
the health functional food relative to a blood glucose level of the
control who eats sucrose instead of tagatose in the health
functional food.
12. The health functional food of claim 5, wherein the inhibition
of the rise in blood glucose comprises a decrease in a blood
glucose level by 3% to 20% within 15 minutes to 30 minutes after
the intake of the health functional food relative to a blood
glucose level of the control who eats sucrose instead of tagatose
in the health functional food.
13. The health functional food of claim 5, wherein the inhibition
of the rise in blood glucose comprises a decrease in an area under
the blood glucose response curve by 2% to 10% within 0 minutes to
90 minutes after the intake of the health functional food relative
to an area under the blood glucose response curve of the control
who does not eat the health functional food.
14. The health functional food of claim 1, wherein the food is a
coffee mix.
15. A method of inhibiting a rise in blood glucose, comprising:
administering the health functional food according to claim 1 to a
subject in need thereof.
Description
TECHNICAL FIELD
[0001] The present invention relates to a health functional food
for inhibiting a rise in blood glucose, which includes coffee and
tagatose.
BACKGROUND ART
[0002] Our human bodies require energy to maintain their own normal
functions, and this energy is generated from nutrients in blood.
Among the nutrients in blood, the most effective energy source is
glucose which is a raw material important as an energy source for
red blood cells and brain cells. Glucose in blood is referred to as
blood glucose, and energy may be supplied to our bodies when the
blood glucose always has to be maintained at a constant level.
Particularly, a constant level of blood glucose is maintained by
various hormones and enzymes. Insulin and glucagon are most
representative of the hormones and enzymes. In this case, when ones
do not eat food or require a large amount of energy, glucagon is
secreted to help to release glucose, which has been stored in the
liver, into blood so that the blood glucose can be maintained at a
normal level. On the contrary, as a level of blood glucose
increases after meal, insulin is secreted from the pancreas. In
this case, insulin sends signals to store glucose in the liver, and
promotes the use of glucose in cells of respective tissues to
control a blood glucose level to a normal level.
[0003] In a normal state, blood glucose temporarily rises after
meal, but returns to a normal level in response to insulin.
However, when insulin is not normally secreted from the pancreas or
insulin is secreted but does not function normally, the blood
glucose does not return to a normal level after meal. That is, the
bodies do not use glucose as energy source, thereby making
impossible to excrete the glucose. When a level of blood glucose
higher than a normal level lasts, it may interfere with regulatory
components circulated through blood, reduce the functions of red
and white blood cells, or put the pressure on the kidney, thereby
negatively affecting our bodies.
[0004] As an isomer of galactose, tagatose is a naturally existing
rare sucrose that is included as a trace element in foods such as
dairy products, fruits, and the like, and has been registered as
the FDA GRAS and EU Novel Food and approved to be safe by the Korea
Food & Drug Administration (KFDA). Although the KFDA has
approved tagatose as a raw material which help to inhibit a rise in
blood glucose after meal, there is no report showing that the
tagatose functions to inhibit a rise in blood glucose when taken
with caffeine-containing coffee known to promote a rise in blood
glucose after meal and taken with coffee (for example, a coffee
mix) with a coffee creamer (glycemic index: 24) having a glycemic
index (GI) higher than tagatose. Also, the patent (Registered
Patent No. 10-1366404; Korean Patent Publication No. 2011-0047976)
by the present inventors discloses a low-calorie coffee-mix
composition in which tagatose is used instead of sucrose to make
natural sweet tastes. However, there is no report on the coffee mix
that functions to inhibit a rise in blood glucose.
[0005] In this context, the present inventors have ardently
conducted research to confirm whether a tagatose coffee mix has an
effect of inhibiting a rise in blood glucose, and found that the
tagatose coffee mix has an excellent effect of inhibiting a rise in
blood glucose, compared to the control and a sucrose coffee mix.
Therefore, the present invention has been completed based on the
facts.
DISCLOSURE
Technical Problem
[0006] Therefore, it is an object of the present invention to
provide a health functional food for inhibiting a rise in blood
glucose, which includes coffee and tagatose.
[0007] It is another object of the present invention to provide a
method of inhibiting a rise in blood glucose, which includes
administering the health functional food of the present invention
to a subject in need thereof.
Technical Solution
[0008] To solve the above problems, according to an aspect of the
present invention, there is provided a health functional food for
inhibiting a rise in blood glucose, which includes coffee and
tagatose.
[0009] The term "coffee" used herein refers to a powder of coffee
obtained by roasting and grinding the fruit of a coffee tree, and
includes a coffee been powder and instant black coffee, which are
sold and distributed in various forms on the market, but the
present invention is not limited thereto. Particularly, the coffee
of the present invention may contain caffeine.
[0010] The term "tagatose" used herein refers to an isomer of
galactose under the IUPAC name of
(3S,4S,5R)-1,3,4,5,6-pentahydroxy-hexan-2-one. The tagatose of the
present invention may be directly extracted from natural
substances, and may be prepared using a chemical synthesis or
biological method (for example, fermentation using microorganisms
or enzymes), but the present invention is not limited thereto.
[0011] In the health functional food of the present invention, the
tagatose of the present invention may be included at a dose of 6
g/day to 10 g/day. Particularly, the tagatose of the present
invention may be included at a dose of 6 g/day to 7.5 g/day, 6
g/day to 7 g/day, 6 g/day to 6.5 g/day, or 6 g/day.
[0012] Also, the tagatose of the present invention may be provided
in a crystalline form or in the form of a syrup containing
tagatose. The tagatose-containing syrup may contain a varying
amount of tagatose, based on the dried solid content (DS).
Particularly, the tagatose of the present invention may be included
at a tagatose content of 95% or more, and more particularly at a
tagatose content of 96% or more, 97% or more, 98% or more, 99% or
more, 99.5% or more, 99.5% to 99.9%, 99.5% to 99.8%, 99.5% to
99.7%, 99.5% to 99.6%, or 99.5%, based on the weight of dries
solids. Also, the tagatose of the present invention may be in a
crystalline form. When the tagatose of the present invention is
used in a crystalline form, the tagatose may have any
characteristics such as crystal morphology, particle size, crystal
shape, or other physical characteristics in terms of the health
functional food (for example, a health functional coffee mix) of
the present invention.
[0013] Also, the health functional food of the present invention
may further include a milk protein. The term "milk protein" used
herein refers to a protein or derivatives thereof included in milk,
and may be particularly selected from the group consisting of
casein, sodium caseinate, a milk protein isolate, and a milk
protein concentrate. More particularly, the milk protein of the
present invention may be selected from the group consisting of
casein, sodium caseinate, and a milk protein concentrate.
[0014] Also, the health functional food of the present invention
may further include starch syrup. The term "starch syrup" used
herein refers to a starch hydrolysate. Particularly, the starch
syrup of the present invention may include maltose. More
particularly, the starch syrup may include maltose and glucose
and/or dextrin.
[0015] In the present invention, the inhibition of the rise in
blood glucose may include a decrease in a blood glucose level by 3%
to 20%, particularly by 3% to 15%, 3% to 10%, 3% to 7.6%, 3% to
6.35%, 5% to 20%, 5% to 15%, 5% to 10%, 5% to 7.6%, 5% to 6.35%,
6.35% to 7.6%, 6.35%, or 7.6% within 30 minutes to 45 minutes after
the intake of the health functional food of the present invention
relative to a blood glucose level of the control who does not eat
the health functional food of the present invention.
[0016] Also, in the present invention, the inhibition of the rise
in blood glucose may include a decrease in an area under the blood
glucose response curve (AUC) by 2% to 10%, particularly by 2% to
7%, 2% to 5%, 2% to 3.8%, 3% to 10%, 3% to 7%, 3% to 5%, 3% to
3.8%, 3.8% to 10%, 3.8% to 7%, 3.8% to 5%, or 3.8% within 0 minutes
to 120 minutes after the intake of the health functional food of
the present invention relative to an area under the blood glucose
response curve of the control who does not eat the health
functional food of the present invention.
[0017] Meanwhile, in the present invention, the inhibition of the
rise in blood glucose may include a decrease in a blood glucose
level by 3% to 20%, particularly by 3% to 15%, 3% to 10%, 3% to 8%,
3% to 7.7%, 5% to 20%, 5% to 15%, 5% to 10%, 5% to 8%, 5% to 7.7%,
7% to 20%, 7% to 15%, 7% to 10%, 7% to 8%, 7% to 7.7%, or 7.7%
within 30 minutes after the intake of the health functional food of
the present invention relative to a blood glucose level of the
control who eats tagatose instead of sucrose in the health
functional food of the present invention.
[0018] Also, in the present invention, the inhibition of the rise
in blood glucose may include a decrease in a blood glucose level by
3% to 20%, particularly by 3% to 15%, 3% to 13%, 3% to 12.7%, 3% to
11%, 3% to 10.8%, 5% to 20%, 5% to 15%, 5% to 13%, 5% to 12.7%, 5%
to 11%, 5% to 10.8%, 8% to 20%, 8% to 15%, 8% to 13%, 8% to 12.7%,
8% to 11%, 8% to 10.8%, 10% to 20%, 10% to 15%, 10% to 13%, 10% to
12.7%, 10% to 11%, 10% to 10.8%, 10.8% to 20%, 10.8% to 15%, 10.8%
to 13%, 10.8% to 12.7%, 12.7% to 20%, 12.7% to 15%, 12.7% to 13%,
10.8%, or 12.7% within 15 minutes to 30 minutes after the intake of
the health functional food of the present invention relative to a
blood glucose level of the control who eats sucrose instead of
tagatose in the health functional food of the present
invention.
[0019] In addition, in the present invention, the inhibition of the
rise in blood glucose may include a decrease in an area under the
blood glucose response curve by 2% to 10%, particularly by 2% to
8%, 2% to 6%, 2% to 5.49%, 3% to 10%, 3% to 8%, 3% to 6%, 3% to
5.49%, 5% to 10%, 5% to 8%, 5% to 6%, 5% to 5.49%, 5.49% to 10%,
5.49% to 8%, 5.49% to 6%, or 5.49% within 0 minutes to 90 minutes
after the intake of the health functional food of the present
invention relative to an area under the blood glucose response
curve of the control who does not eat the health functional food of
the present invention.
[0020] The food of the present invention may be used without
limitation as long as it contains coffee and tagatose. Examples of
the food of the present invention include bread, cake, chocolate,
candies, confectionery (cookies, crackers, and the like), dairy
products including ice creams, drinks and alcoholic beverages, and
the like, the present invention is not limited thereto.
[0021] Particularly, the food of the present invention may be a
coffee mix. The term "coffee mix" used herein refers to a food
formulation which is packaged to include coffee as well as other
additives (for example, a sweetener and/or a coffee creamer). The
term "coffee creamer" used herein refers to an additive which
serves to make coffee including a milk protein soft and rich in
flavors, and may particularly further include starch syrup, and
more particularly a vegetable oil, an emulsifying agent, a
stabilizing agent and/or a buffer, all of which may be used for
foods.
[0022] It is still another object of the present invention to
provide a method of inhibiting a rise in blood glucose, which
includes administering the health functional food of the present
invention to a subject in need thereof.
[0023] In the method of inhibiting a rise in blood glucose
according to the present invention, both of the health functional
food of the present invention and the inhibition of the rise in
blood glucose are applied as described above.
[0024] The term "administration" used herein refers to an
introduction of a certain material to a subject of interest in any
proper manner. In this case, the certain material may be
administered through any general route of administration through
which a composition of the present invention may reach an in vivo
target. The routes of administration of the health functional food
of the present invention are not particularly limited, but the
health functional food of the present invention may be administered
orally or parenterally. Particularly, the health functional food of
the present invention may be administered orally. Also, the
administration of the present invention may be performed so that
the tagatose is included at a dose of 6 g/day to 10 g/day, 6 g/day
to 7.5 g/day, 6 g/day to 7 g/day, 6 g/day to 6.5 g/day, or 6 g/day,
based on the total weight of the health functional food of the
present invention.
[0025] Those skilled in the art may recognize and appreciate the
contents which are not described in this specification, and thus
descriptions thereof will be omitted for clarity.
Advantageous Effects
[0026] According to the present invention, it has been clearly
identified that a rise in blood glucose is inhibited even when
tagatose is taken with caffeine-containing coffee and/or a coffee
creamer having a high glycemic index (GI). As a result, it is
expected that a food including coffee and tagatose will be used as
a health functional food which help to inhibit a rise in blood
glucose after meal.
DESCRIPTION OF DRAWINGS
[0027] FIG. 1 is a graph illustrating a change in blood glucose
according to the intake of a coffee mix including tagatose,
erythritol or sucrose according to one exemplary embodiment of the
present invention.
[0028] FIG. 2 is a graph illustrating a change in an area under the
blood glucose response curve (AUC) according to the intake of a
coffee mix including tagatose, erythritol or sucrose according to
one exemplary embodiment of the present invention.
[0029] FIG. 3 2 is a graph illustrating a change in blood glucose
according to the intake of a coffee mix including tagatose or
sucrose along with coffee and a coffee creamer according to one
exemplary embodiment of the present invention.
[0030] FIG. 4 is a graph illustrating a change in an area under the
blood glucose response curve according to the intake of a coffee
mix including tagatose or sucrose along with coffee and a coffee
creamer according to one exemplary embodiment of the present
invention.
[0031] FIG. 5 is a graph illustrating a change in blood glucose
according to milk proteins included in the coffee creamer according
to one exemplary embodiment of the present invention.
[0032] FIG. 6 is a graph illustrating a change in in an area under
the blood glucose response curve according to milk proteins
included in the coffee creamer according to one exemplary
embodiment of the present invention.
MODE FOR INVENTION
[0033] Hereinafter, the present invention will be described in
detail with reference to exemplary embodiments thereof, but the
present invention is not limited thereto. However, coffee mixes
according to other examples than the embodiments will follow
general technology known in the art. For example, see Korean Patent
Publication No. 2011-0047976.
Preparative Example 1: Preparation of Coffee Mix
[0034] Coffee mixes were prepared as listed in the following Table
1.
[0035] Particularly, instant coffee (Maxim Mocha Gold Original,
Dongsuh Food Co. Ltd.) was used as coffee in comparative examples
and examples, and 6 g of tagatose (crystalline tagatose containing
98.5% tagatose, CJ CheilJedang Corp.) (Example 1), and 5 g of
sucrose (white sucrose, CJ CheilJedang Corp.) (Comparative Example
1) and 8.4 g of erythritol (Zibo Zhongshi Green Biotech Co., Ltd)
(Comparative Example 2) whose contents were adjusted to exhibit a
degree of sweetness similar to that of the tagatose were used as a
sweetener added to the coffee mixes in Comparative Examples 1 and 2
and Example 1. The erythritol was used as the placebo in
Comparative Example 2 in which erythritol was added as a sweetening
ingredient (0 Kcal, GI: 0) which had no effects on blood
glucose.
[0036] Coffee mixes of Examples 2 and 3 were prepared by further
adding 6 g of coffee creamer 1 (a starch syrup including
hydrogenated vegetable fats, natural casein, dibasic potassium
phosphate, and an emulsifying agent; `Prima` from Dongsuh Food Co.
Ltd.) and 6 g of coffee creamer 2 (a starch syrup including
hydrogenated vegetable fats, non-fat milk, dibasic potassium
phosphate, and a powder of milk protein concentrate; Namyang French
Cafe Mix Creamer) to the coffee mix of Example 1, respectively. A
coffee mix of Comparative Example 3 was prepared by replacing
sucrose for only tagatose of Example 3.
TABLE-US-00001 TABLE 1 Relative Comparative Comparative Comparative
Raw degree of Example Example Example Example Example Example
material sweetness 1 (g) 2 (g) 1 (g) 2 (g) 3 (g) 3 (g) Sucrose 1 5
-- -- -- -- 6 Erythritol 0.85 -- 8.4 -- -- -- -- Tagatose 0.6 -- --
6 6 6 -- Coffee -- 1.6 1.6 1.6 1.6 1.6 1.6 Coffee -- -- -- -- 6 --
-- creamer 1 Coffee -- -- -- -- -- 6 6 creamer 2
Experimental Example 1: Change in Blood Glucose According to Intake
of Coffee Mix
[0037] 1-1. Change in Blood Glucose According to Sweetener
[0038] 1) Selection of Subjects and Intake Method
[0039] To measure changes in blood glucose after the intake of the
coffee mixes of Example 1 and Comparative Examples 1 and 2 prepared
in Preparative Example 1, the following experiment was performed on
21 healthy persons (12 males and 9 females), with an average age of
32.4.+-.5.5 years (between 25 and 42 years), who had a fasting
blood sucrose level of 100 mg/dL or less.
[0040] Particularly, the subjects who had fasted since 10 p.m. the
night before were randomly fed with muffin (a total of 326 kcal,
including 19 g of sucrose) and the coffee mixes of Example 1 and
Comparative Examples 1 and 2 (to perform randomization,
double-blind, and cross-over tests).
[0041] 2) Measurement of Changes in Blood Glucose and Area Under
the Blood Glucose Response Curve
[0042] To measure changes in blood glucose of subjects after meal,
blood samples were taken through fingertip at time points of 0
minutes, 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90
minutes, and 120 minutes after meal. Blood glucose contents were
measured for every blood collection using an electrochemical method
(Accu-Check, Roche). Area values under the blood glucose response
curve (AUC) with the lapse of time were statistically processed
based on the Student's paired t-test. P<0.05 was set to be of
statistical significance as a threshold value.
[0043] As a result, it was revealed that the tagatose-containing
coffee mix of Example 1 exhibited a significant decrease in blood
glucose by 7.6% within 30 minutes after meal and a decrease in
blood glucose by 6.35% within 45 minutes after meal, and also
exhibited a significant decrease in an area under the blood glucose
response curve (AUC) by 3.8% within 120 minutes after meal,
compared to the placebo of Comparative Example 2. Also, it was
revealed that the tagatose-containing coffee mix of Example 1
exhibited a significant decrease (7.7%) within 30 minutes after
meal, compared to the sucrose-containing coffee mix of Comparative
Example 1 (FIGS. 1 and 2). That is, it can be seen that the rise in
blood glucose after meal was significantly inhibited when the
caffeine-containing coffee and the tagatose-containing coffee mix
were taken at a dose of 6 g/day after meal, and that the rise in
blood glucose after meal was significantly inhibited even when
compared to the existing commercial product, that is, a
sucrose-containing coffee mix.
[0044] 1-2. Change in Blood Glucose According to Intake of Coffee
Creamer-Containing Coffee Mix
[0045] 1) Selection of Subjects and Intake Method
[0046] The following experiment was performed on 22 healthy persons
(13 males and 9 females), with an average age of 32.4.+-.5.5 years
(between 25 and 42 years), who had a fasting blood sucrose level of
100 mg/dL or less.
[0047] Particularly, the subjects who had fasted since 10 p.m. the
night before were randomly fed with the coffee mixes of Example 3
and Comparative Example 3 prepared in Preparative Example 1 (to
perform randomization, double-blind, and cross-over tests).
[0048] 2) Measurement of Changes in Blood Glucose and Area Under
the Blood Glucose Response Curve
[0049] Measurements of a change in blood glucose and an area under
the blood glucose response curve for the subjects, and statistical
processing were performed in the same manner as in Experimental
Example 1-1. In the case of the change in blood glucose, the rises
in blood glucose were significantly inhibited within 15 minutes
(10.8%) and 30 minutes (12.7%) when the coffee mix containing
tagatose and a coffee creamer (Example 3) was ingested, compared to
when the coffee mix containing sucrose and a coffee creamer
(Comparative Example 3) was ingested, and that the area under the
blood glucose response curve (AUC) was also significantly inhibited
by 5.49% within 90 minutes (FIGS. 3 and 4). Therefore, it can be
seen that the rise in blood glucose after meal was significantly
inhibited when the caffeine-containing coffee and the
tagatose-containing coffee mix including a coffee creamer having a
high GI were taken at a dose of 6 g/day or more, compared to the
existing commercial product, that is, a coffee mix containing
sucrose and a coffee creamer.
Experimental Example 2: Change in Blood Glucose According to Type
of Milk Proteins in Coffee Creamer
[0050] The same subjects as in Experimental Example 1 were fed with
the coffee mixes of Examples 2 and 3 in the same manner to check a
change in blood glucose and a change in an area under the blood
glucose response curve according to the type of milk proteins in a
coffee creamer. Casein was included in the coffee creamer of
Example 2, and a milk protein concentrate was included in the
coffee creamer of Example 3.
[0051] As a result, it was confirmed that there were no changes in
blood glucose and area under the blood glucose response curve
according to the type of the coffee creamers, indicating that there
was no difference in an inhibitory effect of tagatose on the rise
in blood glucose according to the type of milk proteins (FIGS. 5
and 6).
* * * * *