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.

Claims

1. A method of inhibiting a rise in blood glucose in a person taking coffee after meal, comprising: administering a food comprising coffee and tagatose to the person, wherein the tagatose is administered at a dose of 6 g/day to 10 g/day.

2. A method of inhibiting a rise in blood glucose in a person, comprising: administering a food comprising coffee, tagatose, and a milk protein to the person, wherein the tagatose is administered at a dose of 6 g/day to 10 g/day.

3. The method of claim 1, wherein the tagatose is provided in the form of a syrup containing tagatose wherein the syrup contains the tagatose at a content of 95% by weight or more, based on the weight of dried solids; or the tagatose is provided in the form of crystalline.

4. The method of claim 2, wherein the milk protein is selected from the group consisting of casein, sodium caseinate, a milk protein isolate, and a milk protein concentrate.

5. The method of claim 1, wherein the food further comprises starch syrup.

6. The method of claim 1, wherein the coffee contains caffeine.

7. The method 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 food relative to a blood glucose level of the control who does not eat the food.

8. The method 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 food relative to an area under the blood glucose response curve of the control who does not eat the food.

9. The method 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 food relative to a blood glucose level of the control who eats sucrose instead of tagatose in the food.

10. The method of claim 2, 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 food relative to a blood glucose level of the control who eats sucrose instead of tagatose in the food.

11. The method of claim 2, 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 food relative to an area under the blood glucose response curve of the control who does not eat the food.

12. The method of claim 1, wherein the food is health functional food or dietary supplement.

13. The method of claim 2, wherein the tagatose is provided in the form of a syrup containing tagatose wherein the syrup contains the tagatose at a content of 95% by weight or more, based on the weight of dried solids; or the tagatose is provided in the form of crystalline.

14. The method of claim 2, wherein the food further comprises starch syrup.

15. The method of claim 2, wherein the coffee contains caffeine.

16. The method of claim 2, 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 food relative to a blood glucose level of the control who does not eat the food.

17. The method of claim 2, 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 food relative to an area under the blood glucose response curve of the control who does not eat the food.

18. The method of claim 2, 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 food relative to a blood glucose level of the control who eats sucrose instead of tagatose in the food.

19. The method of claim 2, wherein the food is health functional food or dietary supplement.

Description

DESCRIPTION OF DRAWINGS

(1) 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.

(2) 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.

(3) 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.

(4) 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.

(5) 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.

(6) 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

(7) 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

(8) Coffee mixes were prepared as listed in the following Table 1.

(9) 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.

(10) 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.

(11) TABLE-US-00001 TABLE 1 Compara- Compara- Compara- Relative tive tive tive Raw degree of Example 1 Example 2 Example Example Example Example 3 material sweetness (g) (g) 1 (g) 2 (g) 3 (g) (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

(12) 1-1. Change in Blood Glucose According to Sweetener

(13) 1) Selection of Subjects and Intake Method

(14) 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.

(15) 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).

(16) 2) Measurement of Changes in Blood Glucose and Area Under the Blood Glucose Response Curve

(17) 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.

(18) 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.

(19) 1-2. Change in Blood Glucose According to Intake of Coffee Creamer-Containing Coffee Mix 1) Selection of Subjects and Intake Method

(20) 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.

(21) 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).

(22) 2) Measurement of Changes in Blood Glucose and Area Under the Blood Glucose Response Curve

(23) 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

(24) 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.

(25) 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).