JP6842308B2 - Nocturnal postprandial blood glucose elevation inhibitor - Google Patents

Description

The present invention relates to a nocturnal postprandial blood glucose increase inhibitor that suppresses an increase in nighttime postprandial blood glucose level.

Postprandial hyperglycemia is a condition in which postprandial blood glucose rises above the normal range, distinguishing it from occasional hyperglycemia in which fasting blood glucose levels and occasional blood glucose levels are constantly above the normal range. Will be done. It is known that postprandial hyperglycemic symptoms are also observed in healthy subjects with normal fasting blood glucose levels and patients with borderline diabetes. It has been reported that rapid postprandial blood glucose elevation and persistence of hyperglycemic status are closely associated with insulin resistance and not only trigger type II diabetes, but also become independent risk factors for cardiovascular events (non-). Patent Documents 1 and 2), postprandial blood glucose control is regarded as important.

On the other hand, the endosperm of wheat contains about 10 to 15% of protein, and albumin (water-soluble protein), which accounts for about 11% of the protein composition, has mammalian saliva and pancreatic α-amylase inhibitory activity and is postprandial. It has been reported that it has physiological functions such as an action of suppressing an increase in blood glucose and an action of improving insulin resistance (Non-Patent Documents 3, 4, and 5). Among them, wheat albumin having an electrophoresis mobility of 0.19 has a high α-amylase inhibitory activity, suppresses postprandial blood glucose elevation by delaying the digestion and absorption of carbohydrates, and at the same time reduces postprandial insulin secretion. It has been reported to cause it.

"Diabetes Care.", 1999, Vol. 22, p. 920-924 "Archives of Internal Medicine", 2001, Vol. 161 p. 397-405 "Pharmacology and Treatment," 2008, Vol. 36, No. 8, p. 761-765 "European Journal of Clinical Nutrition", 2005, Vol. 59, p. 384-392 "Journal of the Japanese Society of Nutrition and Food Science, 1999, Vol. 52, No. 5, p.285-291" "Obesity Research & Clinical Practice", 2011, No. 5, p. e220-e228 "Circulation", 2013, Vol. 128, p. 337-343 "Nature Genetics," 2008, Vol. 41, p. 77-81 "Diabetrogia", 1987, Vol. 30, p. 16-21

Normally, the blood glucose level that rises after a meal decreases due to the action of insulin, and returns to the fasting level about 2 to 3 hours after a meal.
However, the present inventors have found that after a late-night meal, the blood glucose level is less likely to drop than after an early-night meal, and a high blood glucose level is likely to continue at night (Non-Patent Document 6). ).
In addition, when the present inventors observed the transition of postprandial blood glucose at night and the transition of postprandial blood glucose in the morning of healthy adults, the 2-hour postprandial blood glucose level at night was compared with the 2-hour postprandial blood glucose level in the morning. It was significantly higher, and it was confirmed that the postprandial blood glucose level was more likely to rise at night than after the morning meal.

In today's busy society, people's lives extend until midnight, and late-night meals are becoming a habit. According to the 2006 National Health and Nutrition Survey, about one-third of working men have a dietary habit after 21:00. However, it is said that eating habits late at night are likely to cause health problems such as simple obesity (primary obesity), impaired glucose tolerance, dyslipidemia, and hypertension. It has also been reported that late-night eating habits increase the incidence of coronary heart disease by 50% (Non-Patent Document 7). The risk posed by such late-night eating habits is considered to be related to the fact that the postprandial blood glucose level tends to rise at night compared to the morning and daytime, and the hyperglycemic state persists at night.

It is known that there are diurnal fluctuations in insulin secretion in pancreatic β cells. Insulin secretion by pancreatic β-cells is regulated by melatonin, and insulin secretion also fluctuates in response to diurnal fluctuations in melatonin secretion. It has been reported that insulin levels reach their lowest levels at night when melatonin secretion is high (Non-Patent Document 8). When insulin secretion in healthy subjects was observed for 24 hours, it was reported that the insulin level after dinner was lower than that after meals in the morning and daytime (Non-Patent Document 9). It is possible that such diurnal fluctuations in insulin are affected by changes in postprandial blood glucose at night.
In recent years, diurnal fluctuations in various biological functions such as insulin have been observed, and the effects and pharmacokinetics of drugs may differ depending on the dosing time, so chronotherapy considering the dosing time has been studied. There is. Until now, studies on postprandial hyperglycemic symptoms have not considered meal times at all, but this is due to the difference in postprandial blood glucose transition between morning / daytime and nighttime, especially at nighttime postprandial hyperglycemic symptoms. From the risk of health problems, it is extremely necessary to control the postprandial blood glucose level at night separately from the postprandial blood glucose level in the morning and daytime.

Therefore, the present invention relates to providing a drug, a quasi-drug, a food or a feed, or a material or preparation that can be blended therein, which can suppress an increase in postprandial blood glucose level at night. It should be noted that the conventional knowledge regarding wheat albumin is a study of the postprandial blood glucose level ingested at 9 o'clock in the morning, and is not related to the postprandial blood glucose level at night. In addition, regarding the postprandial blood insulin concentration, no statistically significant difference was observed in wheat albumin in all the reports.
That is, there is no report on the effect of wheat albumin on postprandial blood glucose elevation and blood insulin concentration at night.

As a result of diligent studies in view of the above problems, the present inventor has found that ingestion of wheat albumin significantly suppresses the increase in blood glucose after meals late at night, and that wheat albumin is useful for improving nocturnal hyperglycemia. It was also found that the increase in blood insulin concentration after meals can be significantly suppressed by the intake of wheat albumin.

That is, the present invention provides a nocturnal postprandial blood glucose elevation inhibitor containing wheat albumin as an active ingredient.
The present invention also provides an agent for suppressing an increase in blood insulin concentration after a nighttime meal containing wheat albumin as an active ingredient.
The present invention also provides a food for suppressing an increase in blood glucose after a night meal containing wheat albumin as an active ingredient.
The present invention also provides a food for suppressing an increase in blood insulin concentration after a nighttime meal containing wheat albumin as an active ingredient.
The present invention also provides a non-therapeutic method for suppressing postprandial blood glucose elevation by ingesting wheat albumin.
The present invention also provides a non-therapeutic method for suppressing an increase in blood insulin concentration after a nighttime meal by ingesting wheat albumin.

According to the present invention, it is possible to suppress an increase in postprandial blood glucose level at night. If it is possible to suppress postprandial hyperglycemic symptoms at night, it is possible to prevent the onset of diseases and symptoms such as simple obesity and impaired glucose tolerance, arteriosclerotic diseases, and diabetes, and the progression of pathological conditions. , Improvement or treatment can be expected.

Comparison of postprandial blood glucose levels in the placebo group at night and in the morning. Solid line at night, dotted line in the morning (N = 20). Comparison of postprandial blood insulin levels in the placebo group at night and in the morning. Solid line at night, dotted line in the morning (N = 20). Fluctuations in postprandial blood glucose levels when the placebo group was stratified into a layer with high HbA1c (> 5.7, N = 5, solid line) and a layer with low HbA1c (≤5.7, N = 15, dotted line). Fluctuations in nocturnal postprandial blood glucose levels in the wheat albumin group and placebo group (N = 20). The wheat albumin group is a solid line, and the placebo group is a dotted line. Fluctuations in nocturnal blood insulin levels in the wheat albumin and placebo groups (N = 20). The wheat albumin group is a solid line, and the placebo group is a dotted line. Comparison of post-breakfast blood glucose-suppressing effect and post-dinner blood glucose-suppressing effect of wheat albumin intake.

Wheat albumin used in the present invention is a water-soluble protein belonging to the albumin family derived from the endosperm portion of wheat. Wheat albumin preferably contains a large amount of wheat albumin having an electrophoresis mobility of 0.19 because it is excellent in the effect of suppressing an increase in postprandial blood glucose level at night. Wheat albumin having an electrophoresis mobility of 0.19 is a polypeptide consisting of 124 amino acid residues.
The mobility of electrophoresis here refers to the mobility when a sample is subjected to polyacrylamide gel electrophoresis according to the method of Davis (Annals of the New York Academy of Science, 121, 404-427, 1964). .. In the present specification, wheat albumin having an electrophoresis mobility of 0.19 is also hereinafter referred to as “0.19 wheat albumin”.

The content of 0.19 wheat albumin in wheat albumin is 10% by mass or more, further 15% by mass or more, further 20% by mass or more, and further 25% by mass because it is excellent in the effect of suppressing an increase in postprandial blood glucose level at night. % Or more is preferable, and from the viewpoint of ease of production of wheat albumin, it is preferably 60% by mass or less, further 40% by mass or less, further 35% by mass or less, and further 31% by mass or less.
Analysis of 0.19 wheat albumin can be performed by HPLC. For example, the method for measuring the content of 0.19 amylase inhibitor described in JP-A-9-172999 can be used.

Wheat albumin can be obtained by extraction from the endosperm portion of wheat. As a method for extracting wheat albumin from wheat, for example, a method for adjusting an amylase inhibitor described in JP-A-9-172999 can be used.
Further, a commercially available product such as wheat albumin NA-1 (Nisshin Pharma Inc.) may be used.

As shown in the examples below, when observing the transition of postprandial blood glucose at night and the transition of postprandial blood glucose in the morning of healthy adults, the 2-hour postprandial blood glucose level at night was significantly higher than the 2-hour postprandial blood glucose level in the morning. At night, the postprandial blood glucose level is more likely to rise than after the morning meal, and the hyperglycemic state continues (Fig. 1). On the other hand, when wheat albumin was ingested, the postprandial increase in blood glucose was significantly suppressed as compared with the time when placebo was ingested (Fig. 4). That is, wheat albumin has an effect of suppressing an increase in postprandial blood glucose level at night. It was confirmed that the effect of wheat albumin on suppressing the increase in blood glucose level after meals at night is higher than the effect of suppressing the increase in blood glucose level after breakfast (Fig. 6). In the present specification, suppression of postprandial blood glucose elevation does not necessarily mean that postprandial blood glucose elevation is completely suppressed, and the blood glucose level is higher than that in the case where wheat albumin is not administered or ingested. It is a concept that includes moderately increasing the degree of rise.
Postprandial hyperglycemic symptoms at night are thought to increase the risk of causing health problems such as simple obesity, impaired glucose tolerance, dyslipidemia, hypertension, and hyperuricemia. Therefore, if the rise in postprandial blood glucose level at night can be suppressed, the onset and progression of the above-mentioned simple obesity and health disorders, as well as diseases and symptoms such as arteriosclerosis and diabetes, will be prevented and improved. Or it can be treated.
Here, in the present specification, the nighttime is the time from the sunset time to the sunrise time. Night and night are synonymous. The morning and daytime are the times from sunrise time to sunset time. Usually, the night is 24 hours a day, from 18:00 to 6:00 the next day. Since the blood glucose level after a late-night meal tends to rise as compared with an early-night meal, for example, after a meal at 19:00 (Non-Patent Document 6), the nighttime is preferably the time after 21:00. It is more preferably the time after 21:30, further preferably the time after 22:00, and preferably the time until 24:00.

In addition, when sugar is taken into the body by meals and the blood sugar level rises, insulin is secreted and the blood insulin concentration rises, but when wheat albumin is ingested, the blood insulin concentration after meals is higher than that when taking placebo. The rise is significantly suppressed (Fig. 5). That is, wheat albumin also has an effect of suppressing an increase in blood insulin concentration after a meal at night. Suppression of the postprandial increase in blood insulin concentration does not necessarily mean that the postprandial increase in blood insulin concentration is completely suppressed, and blood does not necessarily mean that the increase in blood insulin concentration caused after meals is administered or not administered. It is a concept that includes moderately increasing the degree of increase in medium insulin concentration.

Therefore, wheat albumin can be a nocturnal postprandial blood glucose elevation inhibitor useful for suppressing the elevation of nocturnal postprandial blood glucose level, and can also be used to produce the nocturnal postprandial blood glucose elevation inhibitor. In addition, wheat albumin can be used to suppress an increase in postprandial blood glucose level at night. Further, wheat albumin can be a nocturnal postprandial blood insulin concentration increase inhibitor useful for suppressing an increase in postprandial blood insulin concentration at night, and for producing the nocturnal postprandial blood insulin concentration increase inhibitor. Can be used for. Wheat albumin can also be used to suppress an increase in postprandial blood insulin concentration at night.
The "use" can be administration or ingestion to animals, including humans, and may be therapeutic or non-therapeutic use. "Non-therapeutic" is a concept that does not include medical practice, that is, a concept that does not include a method of operating, treating or diagnosing a human, more specifically, a doctor or a person who has been instructed to perform surgery on a human. , A concept that does not include a method of performing treatment or diagnosis.

The nocturnal postprandial blood glucose increase inhibitor and the nocturnal postprandial blood insulin concentration increase inhibitor of the present invention have an effect of suppressing the increase in nighttime postprandial blood glucose level when administered or ingested to animals including humans, or the nighttime postprandial blood insulin concentration. The drug, non-pharmaceutical product, food or feed that exerts the effect of suppressing the increase in blood glucose, and the night-time postprandial blood glucose increase-suppressing agent and the night-time postprandial blood insulin concentration increase-suppressing agent are the drug, non-medicinal product, food or feed. It can be a material or formulation used in combination with insulin.

The food is a food that appeals to suppress the rise in postprandial blood glucose level at night or suppresses the rise in blood insulin concentration after meal at night, and is permitted to label it as necessary (food for specified health use, functionality). Labeled foods) are included. Examples of indications are "to moderate the rise in blood glucose level after dinner", "to moderate the rise in blood glucose level after late night meal", "to moderate the rise in blood glucose level after nighttime", and "to moderate the rise in blood glucose level during nighttime". "Slow up the rise in blood sugar" "Slowly absorb sugar after dinner" "Slowly absorb sugar after dinner late at night" "Slowly absorb sugar at night" "Sleep sugar Moderate absorption "" Moderate increase in blood glucose level after dinner "" Moderate increase in blood glucose level after late night meal "" Moderate increase in blood glucose level at night "It moderates the rise in blood sugar levels during sleep." Foods that have been approved for functional labeling can be distinguished from general foods.

The administration forms of the above drugs (including quasi-drugs, the same applies hereinafter) include, for example, tablets (including chewable tablets, effervescent tablets, etc.), capsules, granules (including effervescent granules, etc.), powders, and troches. , Oral administration with syrup or the like.
Formulations of these various dosage forms are the wheat albumin of the invention, or other pharmaceutically acceptable carriers, such as excipients, binders, bulking agents, disintegrants, surfactants, lubricants. , Dispersants, buffers, osmotic pressure regulators, pH regulators, emulsifiers, preservatives, stabilizers, preservatives, thickeners, fluidity improvers, flavoring agents, foaming agents, fragrances, coating agents, diluents Etc., and medicinal ingredients other than wheat albumin can be appropriately combined and prepared.
Among them, the preferred dosage form is a solid preparation for oral administration, and tablets are preferable.

The form of the food may be solid, semi-solid or liquid, for example, eating and drinking of soft drinks, tea-based beverages, coffee beverages, fruit juice beverages, carbonated beverages, jellies, wafers, biscuits, bread, noodles, sausages and the like. In addition to various food compositions such as products and nutritional foods, further, nutritional supplement compositions in the same form as the above-mentioned orally administered preparations (solid preparations such as tablets, capsules and troches) can be mentioned. Among them, solid preparations are preferable, and tablets are more preferable.

Various forms of food include wheat albumin or other food materials, solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners, bitterness agents, pH regulators, stabilizers, colorants, antioxidants. Agents, moisturizers, thickeners, fluidity improvers, foaming agents, fragrances, seasonings, active ingredients other than wheat albumin and the like can be appropriately combined and prepared.

The form of the feed is preferably pellet, flake or mash, and for example, livestock feed used for cattle, pigs, chickens, sheep, horses, etc., small animal feed used for rabbits, rats, mice, etc. Examples include pet food used for dogs, cats, small birds and the like.

The feed is wheat albumin or other feed material, such as meat, protein, grains, bran, lees, sugars, vegetables, vitamins, minerals, gelling agents, shape-retaining agents, pH adjusters, seasonings. It can be prepared by a conventional method by appropriately combining a material, a preservative, a nutritional supplement and the like.

The content of wheat albumin in the above preparation is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, still more preferably 30% by mass or more, and preferably 70% by mass or more. Below, it is more preferably 60% by mass or less, further preferably 55% by mass or less, still more preferably 50% by mass or less.
The content of 0.19 wheat albumin in the total mass of the preparation is 1% by mass or more, preferably 2% by mass or more, more preferably 5% by mass or more, and preferably 20% by mass or less, more preferably. Is 15% by mass or less, more preferably 13% by mass or less.

The dose or ingestion of the preparation of the present invention may vary depending on the body weight, sex, age, condition or other factors of the subject to be administered or ingested. The dose, route, interval, and amount and interval of ingestion can be appropriately determined by those skilled in the art, but usually 0.1 g or more of wheat albumin per day per adult (60 kg) is preferable. It is preferably 7.5 g or less.
In addition, usually, 0.19 wheat albumin per day for one adult (60 kg) is preferably 0.02 g or more, and preferably 2 g or less.
In the present invention, it is preferable to administer or ingest such an amount once to a plurality of times a day.

The above formulations may be administered or ingested according to any plan.
The administration or ingestion period is not particularly limited, and it may be administered or ingested once, or may be administered or ingested repeatedly or continuously. In the case of repeated / continuous administration or ingestion, it is more preferable to administer or ingest continuously for 5 days or more, and further preferably to administer or ingest continuously for 15 days or more.

The subject to be administered or ingested is not particularly limited as long as it is a human or non-human animal that requires or desires to suppress an increase in postprandial blood glucose level at night. A preferred example of the subject is a person who has a late-night eating habit after 21:00. In addition, in healthy adults with a low HbA1c value (≦ 5.7), a large difference was observed in the transition of postprandial blood glucose between nighttime and morning, and the postprandial blood glucose level at night tended to rise. , The reserve army of healthy adults and simple obese people with low HbA1c value (≦ 5.7) can be mentioned.
From the viewpoint of effectively exerting the effect, the preparation of the present invention is preferably administered or ingested at night when eating (feeding) or before feeding (feeding). More preferably, it is administered or ingested within 30 minutes at the time of feeding (feeding) or before feeding (feeding) at night, and more preferably at the time of feeding (feeding) or before feeding (feeding) at night. Administration or ingestion within 1 to 10 minutes. Administering or ingesting wheat albumin at night is more effective than administering or ingesting it in the morning or daytime.
The content of feeding (feeding) is not particularly limited, but a meal or food containing sugar is preferable. Carbohydrates include monosaccharides, disaccharides, oligosaccharides, and polysaccharides, and examples thereof include rice, starch, wheat flour, sugar, fructose, glucose, and glycogen.

Test Example 1 Effect of wheat albumin on postprandial blood glucose level at night [test meal and control meal]
As wheat albumin, "wheat albumin NA-1" (manufactured by Nisshin Pharma Inc., 0.19 wheat albumin content 25% by mass) was used, and the raw material components were mixed according to the composition shown in Table 1. Next, a chewable tablet (1100 mg / tablet) was obtained using a single-shot locking machine (manufactured by RIKEN).

[Examination outline]
(1) Subjects and methods A randomized, double-blind, placebo-controlled, cross-comparative study was conducted in 20 healthy adult males (mean fasting blood glucose level 92 mg / dL). This test is a test in which a test meal and a control meal are ingested once in a random order with a rest period of 5 days or more, and verification is performed.
The subjects were allowed to eat dinner by 21:00 the day before and only water after 21:00.
On the day of the test, after waking up, we had breakfast (593 kcal) at 8 o'clock, lunch (694 kcal) at 12 o'clock, and dinner (616 kcal, protein: fat: sugar ratio = 7: 11: 81) at 22:00, and went to bed at 0:30. And said. Free intake of water was prohibited after 19:00, and 150 mL of water could be ingested at dinner and 50 mL of each could be ingested after blood collection. Three minutes before the start of the supper, the wheat albumin group took a test meal and the placebo group took a control meal, each chewing 3 tablets without water.
Blood was collected from 21:30 (0 hours) before supper at 0.5 hours, 1 hour, 1.5 hours, 2 hours, 3 hours, 4 hours, and 9 hours after supper.
After waking up at 6:30 the next morning, I had the prescribed breakfast (616 kcal, protein: lipid: sugar ratio = 7: 11: 81) at 7:30, and from 7 o'clock (0 hours) before breakfast. Blood was collected 0.5 hours, 1 hour, 1.5 hours, and 2 hours after breakfast (no test meal or control meal before breakfast was taken).

For the test of significant difference, statistical analysis software (Dr. SPSS, IBM Inc.) was used, and the maximum concentration increase in postprandial blood glucose level (0 to 2 hours) (ΔCmax, the highest value in the increase from 0 hours). And the area under the increase curve (IBM, the area under the curve in the amount of change from 0 hours) was analyzed by a paired t-test (* p <0.05, ** p <0.01). , *** p <0.001). The obtained values are shown as mean ± standard error.

(2) Results Fig. 1 shows fluctuations in postprandial blood glucose levels at night and in the morning in the placebo group, and Fig. 2 shows fluctuations in blood insulin levels.
As a result, it was confirmed that the 2-hour postprandial blood glucose level at night was significantly higher than the 2-hour postprandial blood glucose level in the morning, and that the blood glucose level was likely to rise after a late-night meal.
In addition, blood glucose was significantly higher at night and insulin was significantly higher in the morning, suggesting that glucose metabolism differs depending on the time of meal.

Regarding fluctuations in postprandial blood glucose levels in the placebo group, those with HbA1c higher than the median (5.7%) (more than HbA1c 5.7% and less than 6.5%) and those with lower HbA1c (HbA1c 5.2% or more and 5.7% or less) Was compared.
As a result, as shown in FIG. 3, in the blood glucose iAUC 2 hours after meal, the layer with high HbA1c showed a high value both at night and in the morning, but there was no significant difference between the layer with high HbA1c and the layer with low HbA1c in the morning. Showed a significant difference. This suggests that even in the layer with low HbA1c, the difference from the layer with high HbA1c becomes difficult to see at night. From this data, it was considered that even healthy people tend to have an increase in postprandial blood glucose at night. No significant difference was observed between the nocturnal postprandial blood glucose and the morning postprandial blood glucose in the layer with high HbA1c (data not shown).

The fluctuation of the postprandial blood glucose level at night in the wheat albumin group and the placebo group is shown in FIG.
As a result, the wheat albumin group showed significantly lower results than the placebo group in ΔCmax and iAUC 2 hours after meals.

Moreover, the fluctuation of the blood insulin concentration is shown in FIG.
As a result, the wheat albumin group showed significantly lower results than the placebo group in ΔCmax and iAUC 2 hours after meals.
From these results, it was confirmed that wheat albumin suppresses the increase in postprandial blood glucose level at night. It was also confirmed that wheat albumin suppresses the increase in blood insulin concentration after meals.

Test Example 2 Comparison of the effects of wheat albumin in the morning and evening on postprandial blood glucose levels [test meal and control meal]
The same chewable tablets (1100 mg / tablet) as in Test Example 1 were used.

[Examination outline]
(1) Subjects and methods A randomized, double-blind, placebo-controlled cross-comparison method was used to determine changes in blood glucose levels after breakfast in 4 healthy adult men and women (average fasting blood glucose level 89 mg / dL). Observed. This method is a test method in which a test meal and a control meal are ingested once in a random order with a rest period of 5 days or more, and verification is performed.
In addition, out of the 20 subjects of Test Example 1, 8 healthy adult males (fasting average blood glucose level 89 mg / dL) selected in ascending order of fasting blood glucose level so that the fasting average blood glucose level was the same after dinner intake. The transition of blood glucose level in Japan was analyzed.
In both tests, the subjects ingested an equivalent diet (616 kcal, protein: lipid: sugar ratio = 7: 11: 81) after a 10-hour or longer fast, and wheat wheat 3 minutes before the start of the intake. The albumin group took a test meal, and the placebo group took a control meal, 3 tablets each, chewed without water. In observing the transition of blood glucose level after breakfast, breakfast was loaded at 9 o'clock. Blood was collected before meals (0 hours), 0.5 hours after meals, 1 hour, 1.5 hours, and 2 hours. The area under the curve for the increase in the postprandial blood glucose level (0 to 2 hours) (iAUC, the area under the curve for the amount of change from 0 hours) was determined. The obtained values are shown as mean ± standard error.

The effect of wheat albumin on the increase in blood glucose level after breakfast and after dinner was examined by comparing the transition of blood glucose level in the wheat albumin group with respect to the placebo group after breakfast and after dinner, respectively.

For the test of significant difference, statistical analysis software (Dr. SPSS, IBM Inc.) was used to compare the area under the increase curve (iAUC) of the postprandial blood glucose level (0 to 2 hours) between the two groups. It was analyzed by t-test (* p <0.05).

(2) Results As shown in FIG. 6, the iAUC of the wheat albumin group 2 hours after meal was 97.0% after breakfast when the placebo group was 100%, whereas it was 82. After dinner. It was significantly lower at 3%. From this, the effect of suppressing the rise in blood glucose level after meals at night by wheat albumin is higher than the effect of suppressing the rise in blood glucose level after breakfast, and it is better to take wheat albumin at night in the morning or in the daytime. It was confirmed to be more effective than.

Claims (10)

An inhibitor of postprandial blood glucose elevation that contains wheat albumin as an active ingredient. The nighttime postprandial blood glucose elevation inhibitor according to claim 1, wherein the wheat albumin contains 0.19 wheat albumin in an amount of 10 to 60% by mass. The nocturnal postprandial blood glucose elevation inhibitor according to claim 1 or 2, wherein the form is an oral solid preparation. The nocturnal postprandial blood glucose elevation inhibitor according to any one of claims 1 to 3, which suppresses postprandial blood glucose elevation after 21:00. An inhibitor of increased blood insulin concentration after a nighttime meal containing wheat albumin as an active ingredient. A food for suppressing the rise in blood glucose after a night meal containing wheat albumin as an active ingredient. The food for suppressing an increase in postprandial blood glucose according to claim 6, wherein the wheat albumin contains 0.19 wheat albumin in an amount of 10 to 60% by mass. The food for suppressing an increase in blood glucose after a night meal according to claim 6 or 7, wherein the form is an oral solid preparation. The food for suppressing the increase in blood glucose after a meal at night according to any one of claims 6 to 8, which suppresses the increase in blood glucose after a meal after 21:00. A food containing wheat albumin as an active ingredient to suppress an increase in blood insulin concentration after a nighttime meal.

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