WO2019139113A1 - Glp–1 secretion-promoting nutritional composition - Google Patents

Glp–1 secretion-promoting nutritional composition Download PDF

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Publication number
WO2019139113A1
WO2019139113A1 PCT/JP2019/000644 JP2019000644W WO2019139113A1 WO 2019139113 A1 WO2019139113 A1 WO 2019139113A1 JP 2019000644 W JP2019000644 W JP 2019000644W WO 2019139113 A1 WO2019139113 A1 WO 2019139113A1
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Prior art keywords
nutritional composition
glp
present
secretion
fermented milk
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PCT/JP2019/000644
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French (fr)
Japanese (ja)
Inventor
粂　久枝
惠子 岡崎
欣也 芦田
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株式会社明治
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Priority to JP2019564754A priority Critical patent/JPWO2019139113A1/en
Publication of WO2019139113A1 publication Critical patent/WO2019139113A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms

Definitions

  • the present invention relates to a nutritional composition that promotes the secretion of the incretin hormone GLP-1.
  • Glucagon-like peptide-1 (GLP-1) is a type of incretin hormone that is secreted from the digestive tract by dietary intake and promotes secretion of insulin from the pancreas.
  • GLP-1 is secreted from L cells, one of the endocrine cells in the digestive tract, in response to nutrient influx into the digestive tract, and binds to the GLP-1 receptor on the surface of pancreatic ⁇ cells, Promotes insulin secretion from within beta cells. Furthermore, it is known that GLP-1 suppresses the secretion of glucagon, which is a hormone that raises blood glucose levels, and also has actions such as protection action and growth promotion of pancreatic ⁇ cells.
  • WO 2017/018500 describes a GLP-1 secretion promoter characterized by containing D-psicose as an active ingredient. It is done.
  • Japanese Patent Laid-Open No. 2017-36279 describes a GLP-1 secretion promoter containing Gaueditsia sinensis Lam of the leguminous plant genus Saikai or an extract thereof as an active ingredient.
  • JP-A-2017-203002 Patent Document 3 describes a composition for promoting GLP-1 secretion which contains rice endosperm globulin as an active ingredient.
  • An object of the present invention is to provide a novel nutritional composition capable of promoting the secretion of GLP-1.
  • the present inventors found that the nutritional composition containing fermented milk, dietary fiber and oligosaccharides has a protein, lipid and carbohydrate content as compared to a general liquid diet which is a conventional basic nutritional composition. It was found to promote the secretion of GLP-1 despite being nearly identical.
  • the present invention is as follows.
  • a nutritional composition for promoting GLP-1 secretion comprising fermented milk, dietary fiber, and an oligosaccharide.
  • the fermented milk is fermented by at least one lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii subsp.
  • the present invention also includes the following contents.
  • the composition further comprises a propionic acid-fermented product.
  • the use according to [12] or [13], wherein the composition further comprises honey.
  • the fermented milk is fermented by at least one lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus.
  • the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
  • the oligosaccharide is a galactooligosaccharide.
  • the composition further comprises an n-3 fatty acid.
  • the present invention provides a nutritional composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and an oligosaccharide.
  • a nutritional composition for promoting GLP-1 secretion which comprises fermented milk, dietary fiber, and an oligosaccharide.
  • the nutritional composition of the present invention is a nutritional composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and an oligosaccharide and is used to promote GLP-1 secretion.
  • GLP-1 secretion promotion more specifically means that GLP-1 secretion is promoted in vivo, and a method for confirming that GLP-1 secretion is promoted.
  • concentration of GLP-1 in circulating blood or plasma for example, as compared to when a composition having a conventional basic composition (for example, the general liquid food of Comparative Example 1 below) is ingested.
  • a composition having a conventional basic composition for example, the general liquid food of Comparative Example 1 below
  • in vivo refers to a subject to which the nutritional composition for promoting GLP-1 secretion of the present invention is taken, preferably a human or non-human animal, more specifically, a mammal. Indicates the body of an animal (eg, primates such as humans, monkeys, gorillas, baboons, chimpanzees; domestic animals such as horses, cattle, buffalo, sheep, goats, pigs, camels, deer etc .; companion animals such as dogs and cats) .
  • an animal eg, primates such as humans, monkeys, gorillas, baboons, chimpanzees; domestic animals such as horses, cattle, buffalo, sheep, goats, pigs, camels, deer etc .; companion animals such as dogs and cats.
  • the nutritional composition of the present invention comprises fermented milk.
  • Fermented milk is obtained by fermenting milk or milk or the like containing non-fat milk solids equal to or more than this with lactic acid bacteria or yeast to make paste-like or liquid form, or freezing these.
  • the fermented milk used for the nutritional composition of the present invention is not particularly limited, but is preferably yogurt.
  • the non-fat milk solid content refers to the remaining components (mainly, protein, lactose, minerals, etc.) obtained by subtracting the fat content from the total milk solid content, and the number of lactic acid bacteria and yeast is the number before the sterilization. It is measured by the inspection method specified by the Ministry of Milk, etc.
  • the fermented milk according to the present invention may be sterilized.
  • the method for producing fermented milk used in the nutritional composition of the present invention is not particularly limited, but a process of preparing a fermented milk mix using raw material milk, a process of heat sterilizing the fermented milk mix, heat pasteurized fermented milk mix It is manufactured through the process (fermentation process) to which fermented milk starter is added and fermented.
  • the fermented milk mix is a raw material preparation in which raw materials of fermented milk are mixed, and water, saccharides such as sugar, sweeteners, stabilizers, flavors and the like are added to the raw material milk as required. (Formulation), and if necessary, dissolve and prepare while warming.
  • the raw material milk includes raw milk, pasteurized milk, skimmed milk, whole milk powder, skimmed milk powder, whole fat concentrated milk, skimmed milk concentrate, buttermilk, butter, cream, cheese, whey protein concentrate (WPC), whey protein single And the like (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), and a mixture of two or more of them.
  • the said fermented milk starter means seed bacteria, such as lactic acid bacteria and yeast, in order to ferment the said fermented milk mix.
  • a known fermented milk starter can be suitably used as the fermented milk starter, but is preferably a lactic acid bacteria starter.
  • At least one lactic acid bacterium selected from the group consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus can be used, and furthermore, Preferably, a combination of these may be used, and the fermented milk according to the present invention is preferably fermented milk fermented by at least one of the preferred lactic acid bacteria.
  • the addition amount of the fermented milk starter can be appropriately set in accordance with the addition amount employed in a known method of producing fermented milk.
  • the method for inoculating the fermented milk starter is also not particularly limited, and any method conventionally used for producing fermented milk can be used as appropriate.
  • the conditions of the said fermentation process can consider the kind of fermented milk, a desired flavor, the kind of fermented milk starter to be used, etc., and can be set suitably.
  • the lower limit of the blended amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the nutritional composition of the present invention is , The standard of "dairy lactic acid bacteria beverage" by the said Ministry of Milk, etc.
  • the content of non-fat milk solid content is 3.0% or more
  • the content of the number of lactic acid bacteria or the number of yeast is 10,000,000 / mL or more A compound amount satisfying the above), that is, an amount of 10,000,000 / mL or more as the number of lactic acid bacteria derived from the fermented milk or the number of yeast based on the total number of nutrient compositions of the present invention It is more preferable that it is the quantity which will be 3.0% or more as non-fat milk solid content derived from the said fermented milk.
  • the lower limit of the blending amount of fermented milk in the nutritional composition of the present invention is preferably 25 g, more preferably 27 g, still more preferably 30 g, per 100 mL of the nutritional composition.
  • the upper limit of the blending amount of fermented milk in the nutritional composition of the present invention is preferably, but not limited to, 60 g, more preferably 58 g, still more preferably 56 g, per 100 mL of the nutritional composition.
  • these lower limits and upper limits can be arbitrarily combined (for example, 25 to 60 g, preferably 27 to 58 g, more preferably 30 to 56 g, per 100 mL of the nutritional composition).
  • the lower limit of the compounding amount of the above-mentioned lactic acid bacteria (lactic acid bacteria derived from the above-mentioned fermented milk) in the nutritional composition of the present invention is particularly limited although it is not carried out, it is more preferable that it is 10 ⁇ 9 > in conversion of viable count per 100 mL of nutrient composition.
  • the lactic acid bacteria and yeast contained in the nutritional composition of the present invention include dead bacteria of lactic acid bacteria or yeasts as well as viable bacteria, crushed products of lactic acid bacteria or yeasts and heat-treated products, concentrates and dilutions thereof Also includes dried matter and frozen matter.
  • the blending amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the amount of protein derived from fermented milk per 100 mL of nutritional composition is preferably 1.5 g, more preferably 2.0 g More preferably, it is 2.4 g.
  • the upper limit of the blending amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the amount of protein derived from fermented milk per 100 mL of the nutritional composition is preferably 5.0 g, more preferably 4. It is 5 g, more preferably 4.0 g.
  • these lower limits and upper limits can be arbitrarily combined (for example, 1.5 to 5.0 g, preferably 2.0 to 4.5 g, as the amount of protein derived from fermented milk per 100 mL of the nutritional composition) , More preferably 2.4 to 4.0 g).
  • the nutritional composition of the present invention may further contain other proteins other than the protein derived from the fermented milk.
  • proteins are not particularly limited, and include, for example, corn gluten, wheat gluten, soy protein, wheat protein, milk protein, animal protein (including collagen) obtained from meat or fish, egg white, egg yolk etc.
  • milk proteins Preferably, whey protein, casein and salts thereof and the like are used.
  • the other proteins one of the above-described proteins may be used alone, or a combination of two or more may be used.
  • the whey protein is a protein component contained in milk whey, and typical components include ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), immunoglobulin and lactoferrin .
  • ⁇ -La ⁇ -lactalbumin
  • ⁇ -Lg ⁇ -lactoglobulin
  • immunoglobulin lactoferrin
  • a stock solution of whey sweet whey, acid whey etc.
  • a concentrate thereof, a dried product thereof (whey powder etc.) and a frozen product thereof can also be used as the whey protein.
  • the nutritional composition of the present invention can also be used as the whey protein, such as desalted whey, whey protein concentrate (WPC) and purified whey protein (WPI).
  • the casein is a type of protein contained in milk at a ratio of about 80% by weight. Addition of acid to milk results in precipitation, which is casein.
  • the caseinate is not particularly limited as long as the addition to food is acceptable, and examples thereof include sodium caseinate, potassium casein, calcium casein and magnesium casein. Of these caseinates, sodium caseinate is preferred.
  • Casein sodium can be produced, for example, by reacting casein with sodium hydroxide or sodium hydrogen carbonate. Casein or caseinate is commercially available, and commercially available products may be used.
  • the total blending amount of proteins in the nutritional composition of the present invention (a blending amount including the protein derived from the fermented milk and, if necessary, the other protein or a combination thereof) is not particularly limited, but the nutritional composition
  • the amount can be generally 1.5 to 10 g, preferably 2 to 5 g, per 100 mL.
  • the nutritional composition of the present invention may further contain a propionate fermented product (ie, a propionate fermented product).
  • the fermented product by propionic acid bacteria is preferably a whey fermented product by propionic acid bacteria.
  • the whey fermented product by propionic acid bacteria is a functional food material obtained by fermenting whey with propionic acid bacteria, and has a function of promoting the growth of bifidobacteria.
  • the propionibacteria used for fermentation of the whey are preferably Propionibacterium freudenreichii species, more preferably Propionibacterium freudenreich ET-3 (Accession No .: FERM BP-8115).
  • the whey fermented product by propionic acid bacteria contains several types of bifidobacteria growth promoting factors, and among them, it is known that 1,4-dihydroxy-2-naphthoic acid (DHNA) is a main substance.
  • DHNA 1,4-dihydroxy-2-naphthoic acid
  • the fermented product by propionic acid bacteria used in the nutritional composition of the present invention may be a culture solution of propionic acid bacteria as it is, but it may be a concentrate, a diluted product, or a dried product of the culture solution. Good.
  • the compounding amount of the fermented product by the propionic acid bacterium (the total compounding amount when the fermented product is a combination of two or more types, the same applies hereinafter)
  • the lower limit of) is not particularly limited, but the amount of DHNA is preferably 1.0 ⁇ g, more preferably 1.3 ⁇ g, still more preferably 1.5 ⁇ g, per 100 mL of the nutritional composition.
  • the upper limit of the content of the fermented product by propionic acid bacteria is not particularly limited, but the amount of DHNA per 100 mL of the nutritional composition is preferably 3.0 ⁇ g, more preferably 2.5 ⁇ g, and still more preferably 2.
  • the amount of DHNA per 100 mL of the nutritional composition is 1.0 to 3.0 ⁇ g, preferably 1.3 to 2.5 ⁇ g, more preferably 1) .5-2.0 ⁇ g).
  • the nutritional composition of the present invention may further comprise honey.
  • the lower limit of the blending amount of the honey (total blending amount when the honey is a combination of two or more species, the same applies hereinafter) is not particularly limited.
  • the amount is preferably 2.0 g, more preferably 3.0 g, still more preferably 5.0 g, particularly preferably 5.8 g, per 100 mL of the composition.
  • the upper limit of the amount of honey is not particularly limited, but is preferably 15 g, more preferably 10 g, and still more preferably 8.0 g, per 100 mL of the nutritional composition.
  • these lower limits and upper limits can be combined arbitrarily (for example, 2.0 to 15 g, preferably 3.0 to 10 g, more preferably 5.0 to 8.0 g, further preferably 5.0 to 8.0 g, per 100 mL of the nutritional composition). Preferably 5.8 to 8.0 g).
  • the nutritional composition of the present invention comprises dietary fiber.
  • Dietary fibers used in the nutritional composition of the present invention include, for example, cellulose, hemicellulose, water-soluble hemicellulose, lignin, sodium alginate, reduced alginate sodium, carrageenan, fucoidan, laminaran, carboxymethylcellulose Na, polydextrose, agar, Pectin, low molecular weight pectin, resistant digestive dextrin, guar gum, low molecular weight guar gum, gum arabic, konjac mannan, locust bean gum, pullulan, curdlan, curdlan, xanthan gum, gellan gum, chitin, chitosan, resistant starch and the like.
  • One of these may be used alone, or two or more of them may be used in combination, preferably indigestible dextrin and / or pectin, more preferably indigestible dextrin and pectin. It is a match.
  • the lower limit of the blending amount of dietary fiber (total blending amount when dietary fiber is a combination of two or more, the same applies hereinafter) in the nutritional composition of the present invention is not particularly limited, but preferably 100 mL of nutritional composition. Is preferably 1.0 g, more preferably 1.2 g, 1.4 g, 1.5 g, 1.8 g, 2.0 g.
  • the upper limit of the amount of dietary fiber in the nutritional composition of the present invention is not particularly limited, but preferably 5.0 g, more preferably 4.0 g, still more preferably 3.0 g, per 100 mL of the nutritional composition. is there.
  • these lower limits and upper limits can be combined arbitrarily (for example, 1.0 to 5.0 g, preferably 1.2 to 4.0 g, 1.4 to 3.0 g, per 100 mL of the nutritional composition) 1.5 to 3.0 g, 1.8 to 3.0 g, 2.0 to 3.0 g).
  • the nutritional composition of the present invention comprises an oligosaccharide.
  • oligosaccharides used in the nutritional composition of the present invention include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, milk fruit oligosaccharides, galactooligosaccharides, lactulose and the like, and one of them is exemplified. May be used alone or in combination of two or more, but galactooligosaccharides are preferred.
  • the lower limit of the compounding amount of oligosaccharides (total compounding amount when oligosaccharides are a combination of two or more, the same applies hereinafter) in the nutritional composition of the present invention is not particularly limited, but preferably 100 mL of nutritional composition Is 0.1 g, more preferably 0.3 g, still more preferably 0.4 g.
  • the upper limit of the amount of dietary fiber in the nutritional composition of the present invention is not particularly limited, but preferably 1.5 g, more preferably 1.0 g, still more preferably 0.8 g, per 100 mL of the nutritional composition. is there.
  • these lower limits and upper limits can each be combined arbitrarily (for example, 0.1 to 1.5 g, preferably 0.3 to 1.0 g, more preferably 0.4 to 0 per 100 mL of the nutritional composition) .8g).
  • the nutritional composition of the present invention may further contain other saccharides other than the honey and the oligosaccharide.
  • Such sugars are not particularly limited, but, for example, monosaccharides such as glucose (glucose), fructose (fructose), galactose; disaccharides such as maltose (malt sugar), sucrose (sucrose), lactose (lactose);
  • polysaccharides such as starch (amylose, amylopectin), glycogen, dextrin, etc. One of these may be used alone or in combination of two or more.
  • the total content of carbohydrates in the nutritional composition of the present invention is particularly Although there is no limitation, it can be usually 5 to 30 g, preferably 8 to 25 g, more preferably 10 to 20 g, and still more preferably 10 to 15 g, per 100 mL of the nutritional composition.
  • the nutritional composition of the present invention may further contain a lipid, in which case the lipid is preferably an n-3 fatty acid.
  • the n-3 fatty acid include EPA, DHA, ⁇ -linolenic acid, etc. One of these may be used alone or in combination of two or more.
  • EPA and And / or DHA examples of the fat and oil containing the n-3 fatty acid include perilla oil, linseed oil, sesame oil, fish oil, rapeseed oil, soybean oil, salad oil and the like.
  • these n-3 fatty acids may be contained directly or in the form of fats and oils such as fish oil.
  • the blending amount of the n-3 fatty acid (the total blending amount when the n-3 fatty acid is a combination of two or more kinds, the same or less)
  • the lower limit of is not particularly limited, but is preferably 0.08 g, more preferably 0.10 g, still more preferably 0.15 g, per 100 mL of the nutritional composition.
  • the upper limit of the content of the n-3 fatty acid is not particularly limited, but is preferably 3 g, more preferably 2.5 g, and still more preferably 2 g, per 100 mL of the nutritional composition.
  • these lower limits and upper limits can each be arbitrarily combined (for example, 0.08 to 3 g, preferably 0.10 to 2.5 g, more preferably 0.15 to 2 g, per 100 mL of the nutritional composition).
  • the nutritional composition of the present invention may further contain, as the lipid, a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, ⁇ -linolenic acid, arachidonic acid and the like.
  • a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, ⁇ -linolenic acid, arachidonic acid and the like.
  • a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, ⁇ -linolenic acid, arachidonic acid and the like.
  • the mass ratio of the n-3 fatty acid to the n-6 fatty acid is n-
  • the n-6 fatty acid is, for example, 5 or less, usually 0.5 or more and 4.0 or less, preferably 1.0 or more and 3.0 or less, and more preferably 2.0 or more, relative to 1 of the 3 fatty acids The ratio is more preferably 2.3 or 2.5.
  • the blending amount of the lipid (total blending amount when the lipid is a combination of two or more) in the nutritional composition of the present invention is not particularly limited, but generally 1 to 5 g, preferably 100 mL per 100 mL of the nutritional composition. It can be 2 to 4 g.
  • the nutritional composition of the present invention may further contain a vitamin component.
  • the vitamin component is selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin K, niacin, folic acid, pantothenic acid, choline, carnitine, and biotin It is possible to use one or two or more of them.
  • the content of the vitamin component is not particularly limited, For example, it can be 100 to 300 mg per 100 mL of the nutritional composition.
  • the nutritional composition of the present invention may further contain a mineral component.
  • a mineral component one or more selected from the group consisting of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, chromium, molybdenum, selenium, iodine, and chlorine It can be done.
  • the content of the mineral component (the compounding amount, optionally, the compounding amount of the mineral derived from the fermented milk, and the mineral component is a combination of two or more types
  • the total blending amount is not particularly limited, it may be, for example, 5 to 550 mg per 100 mL of the nutritional composition.
  • the nutritional composition of the present invention may further contain food additives such as flavors, sweeteners (eg, sugar alcohol, high sweetness sweeteners), emulsifiers, pH adjusters, thickeners, gelling agents and the like.
  • food additives such as flavors, sweeteners (eg, sugar alcohol, high sweetness sweeteners), emulsifiers, pH adjusters, thickeners, gelling agents and the like.
  • the energy of the nutritional composition of the present invention is not particularly limited, but is preferably 1 kcal / mL to 2 kcal / mL, more preferably 1 kcal / mL to 1.5 kcal / mL, and particularly preferably 1 kcal / mL to 1. It is 2 kcal / mL.
  • the form of the nutritional composition of the present invention is not particularly limited, and may be, for example, solid, semisolid, liquid, liquid, gel, paste and the like.
  • the composition of the present invention can be taken orally or through a tube (gastric fistula, intestinal fistula, transnasal tube) as, for example, a meal, a beverage, a nutrient, a supplement, a medicine and the like.
  • the nutritional composition of the present invention is liquid food, semi-liquid food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria drink (live bacteria, sterilization), shake, high energy supplement, high energy paste, It may be in the form of a meal alternative food and drink, a care food, a special purpose food, a food for the sick, a general nutrition food, a nutritional supplement, a food for specified health, a functional indication food, a processed food and the like.
  • liquid food, semi-liquid food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria drink live bacteria, sterilization
  • shake high energy supplement, high energy paste
  • liquid food, semi-solid Liquid food, jelly, gel, ice cream, high energy paste particularly preferably liquid food, semi-liquid food, dairy lactic acid bacteria drink (live bacteria, sterilization).
  • the nutritional composition of the present invention is particularly useful for nutritional management such as energy supply and nutritional supply of subjects requiring glucose tolerance, such as diabetic patients, patients in a highly invasive stage, elderly people, etc. with decreased glucose tolerance. .
  • the nutritional composition of the present invention contains the above-mentioned fermented milk, dietary fiber, and oligosaccharide in combination to promote the secretion of GLP-1 or the method for promoting GLP-1 secretion, or to increase the blood GLP-1 concentration. It can be used for the purpose or method of In addition, according to the nutritional composition of the present invention, in order to promote the secretion of GLP-1, GLP-1 works well, for suppressing glucagon secretion, suppressing appetite, preventing or improving diabetes, lowering blood pressure, blood vessel protection, etc. Or for non-therapeutic methods (preferably non-therapeutic methods). These methods include the step of ingesting (preferably orally) the nutritional composition of the present invention.
  • the subject is a subject who successfully promotes the secretion of GLP-1, for example, a subject requiring blood glucose control, more specifically, a decrease in glucose tolerance of the above-mentioned diabetic patients, patients in a highly invasive stage, elderly people, etc. Preferred subjects.
  • the intake amount of the nutritional composition of the present invention can not be generally specified because it is appropriately determined according to individual cases in consideration of the species, age, weight, sex, purpose of intake, etc. of the subject to be ingested.
  • the amount of energy (calorie amount) of the nutritional composition of the present invention relative to the total daily energy intake of the subject is preferably 10 to 100 kcal%, preferably 20 to 100 kcal%. More preferably, it can be taken once or several times a day.
  • Propionibacterium freudenreich ET-3 is a National Organized Institute of Advanced Industrial Science and Technology, International Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki Prefecture, Japan. 6) and then transferred to an international deposit under the accession number FERM BP-8115.
  • composition of a conventional basic composition was prepared to have the composition shown in Table 1 below.
  • composition of Table 1 shows a composition per 100 mL and 100 kcal (100 kcal / 100 mL) (the same applies to the following).
  • the edible fat and oil described in Table 1 contained 0.45 g / 100 mL of n-6 fatty acid.
  • Example 1 The nutritional composition 1 was adjusted based on the composition of the general liquid food of Comparative Example 1 to obtain the composition shown in Table 1 below.
  • fermented milk origin protein of Table 1 shows the protein derived from the yoghurt which fermented process raw material milk by Lactobacillus del Brucky subspecies bulgaricus and Streptococcus thermophilus.
  • the lipids described in Table 1 contained 0.19 g / 100 mL of n-3 fatty acid.
  • Intake group 1 was fed with only a mixture of general liquid food and nutritional composition 1 at 1: 1 in a breeding test, and after 3 days of breeding from the start of the breeding test, from the fourth day, only feed of nutritional composition 1 Bred. During the breeding test period, the animals were bred with a blanket cage to avoid eating the floor.
  • the fasting is started in the intake group 1 and the intake group 2 after 17:00 pm on the 14th day from the start of the breeding test, and each feed is taken from about 8:30 am on the next day (the 15th day from the breeding test start) 5 g of (Nutrient composition 1 or a general liquid food (lyophilized product)) was freely consumed, and 30 minutes after the free intake, portal blood was collected under isoflurane anesthesia.
  • the portal vein blood thus collected was measured for GLP-1 concentration (unit: pM) in portal blood plasma.
  • GLP-1 concentration was measured using Glucagon-like peptide-1 (Active) ELISA (Millipore EGLP-35K EMD).
  • SPSS version 23 IBM was used, and comparison between two groups was performed by Student's t test.
  • the portal vein plasma GLP-1 concentration after 30 minutes of free intake of 5 g of each feed is shown in FIG.
  • the portal vein plasma GLP-1 concentration of the intake group 1 ingesting the nutritional composition 1 is more protein, lipid, and carbohydrate mutually than in the intake group 2 ingesting the general liquid diet.
  • the content was the same, it showed a significantly high value ("*" in FIG. 1 shows that P value was less than 0.05 as a result of t test).
  • a nutritional composition comprising fermented milk, dietary fiber, and oligosaccharides promotes the secretion of GLP-1.
  • the nutritional composition of the present invention can be used for energy supplementation of subjects requiring glucose tolerance, such as diabetic patients, patients in a highly invasive stage, elderly people, etc. with reduced glucose tolerance, and is very useful industrially.

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Abstract

Provided is a nutritional composition capable of promoting the secretion of GLP–1, after the finding that a nutritional composition including fermented milk, dietary fiber, and oligosaccharide promotes the secretion of GLP–1 which is an incretin hormone. This nutritional composition is useful for energy supplementation of subjects who have reduced glucose tolerance, such as diabetic patients, patients in highly invasive periods, and the elderly.

Description

ＧＬＰ－１分泌促進用栄養組成物Nutritional composition for promoting GLP-1 secretion
　本発明は、インクレチンホルモンであるＧＬＰ－１の分泌を促進する栄養組成物に関する。 The present invention relates to a nutritional composition that promotes the secretion of the incretin hormone GLP-1.
　グルカゴン様ペプチド－１（ＧＬＰ－１）は、食事摂取により消化管から分泌され、膵臓からのインスリンの分泌を促進する働きをもつインクレチンホルモンの一種である。ＧＬＰ－１は、消化管内への栄養素の流入に応答して、消化管の内分泌細胞の一つであるＬ細胞から分泌され、膵臓のβ細胞の表面にあるＧＬＰ－１受容体に結合し、β細胞内からインスリン分泌を促進する。さらに、ＧＬＰ－１は、血糖値を上昇させるホルモンであるグルカゴンの分泌を抑制し、また、膵臓のβ細胞の保護作用・増殖促進などの作用も有することが知られている。 Glucagon-like peptide-1 (GLP-1) is a type of incretin hormone that is secreted from the digestive tract by dietary intake and promotes secretion of insulin from the pancreas. GLP-1 is secreted from L cells, one of the endocrine cells in the digestive tract, in response to nutrient influx into the digestive tract, and binds to the GLP-1 receptor on the surface of pancreatic β cells, Promotes insulin secretion from within beta cells. Furthermore, it is known that GLP-1 suppresses the secretion of glucagon, which is a hormone that raises blood glucose levels, and also has actions such as protection action and growth promotion of pancreatic β cells.
　ＧＬＰ－１分泌を促進する組成物として、例えば、国際公開第２０１７／０１８５００号（特許文献１）には、Ｄ－プシコースを有効成分として含有することを特徴とするＧＬＰ－１分泌促進剤が記載されている。特開２０１７－３６２７９号公報（特許文献２）には、マメ科サイカチ属のＧｌｅｄｉｔｓｉａ　ｓｉｎｅｎｓｉｓ　Ｌａｍであるソウキョウ又はその抽出物を有効成分とするＧＬＰ－１分泌促進剤が記載されている。特開２０１７－２０３００２号公報（特許文献３）には、米胚乳グロブリンを有効成分として含むＧＬＰ－１分泌促進用組成物が記載されている。 As a composition for promoting GLP-1 secretion, for example, WO 2017/018500 (patent document 1) describes a GLP-1 secretion promoter characterized by containing D-psicose as an active ingredient. It is done. Japanese Patent Laid-Open No. 2017-36279 (patent document 2) describes a GLP-1 secretion promoter containing Gaueditsia sinensis Lam of the leguminous plant genus Saikai or an extract thereof as an active ingredient. JP-A-2017-203002 (Patent Document 3) describes a composition for promoting GLP-1 secretion which contains rice endosperm globulin as an active ingredient.
国際公開第２０１７／０１８５００号International Publication No. 2017/018500 特開２０１７－３６２７９号公報JP 2017-36279 A 特開２０１７－２０３００２号公報JP 2017-203002 A
　本発明は、ＧＬＰ－１の分泌を促進することが可能な新たな栄養組成物を提供することを課題とする。 An object of the present invention is to provide a novel nutritional composition capable of promoting the secretion of GLP-1.
　本発明者らは、発酵乳、食物繊維、及びオリゴ糖を含む栄養組成物が、従来の基本的な栄養組成物である一般流動食と比較して、タンパク質、脂質、及び糖質の含量がほぼ同一であるにも関わらず、ＧＬＰ－１の分泌を促進することを見出した。 The present inventors found that the nutritional composition containing fermented milk, dietary fiber and oligosaccharides has a protein, lipid and carbohydrate content as compared to a general liquid diet which is a conventional basic nutritional composition. It was found to promote the secretion of GLP-1 despite being nearly identical.
　すなわち、本発明は、次の通りとなる。
［１］発酵乳、食物繊維、及びオリゴ糖を含む、ＧＬＰ－１分泌促進用栄養組成物。
［２］さらに、プロピオン酸菌による発酵物を含む、［１］に記載の栄養組成物。
［３］さらに、蜂蜜を含む、［１］又は［２］に記載の栄養組成物。
［４］前記発酵乳が、ヨーグルトである、［１］～［３］のうちのいずれか１つに記載の栄養組成物。
［５］前記発酵乳が、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｄｅｌｂｒｕｅｃｋｉｉ　ｓｕｂｓｐ．　ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカス・サーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ　ｔｈｅｒｍｏｐｈｉｌｕｓ）からなる群から選択される少なくとも１種の乳酸菌により発酵された発酵乳である、［１］～［４］のうちのいずれか１つに記載の栄養組成物。
［６］前記食物繊維が、難消化性デキストリン及びペクチンからなる群から選択される少なくとも１種である、［１］～［５］のうちのいずれか１つに記載の栄養組成物。
［７］前記オリゴ糖が、ガラクトオリゴ糖である、［１］～［６］のうちのいずれか１つに記載の栄養組成物。
［８］さらに、ｎ－３系脂肪酸を含む、［１］～［７］のうちのいずれか１つに記載の栄養組成物。
［９］血糖管理の必要な対象に摂取させるための組成物である、［１］～［８］のうちのいずれか１つに記載の栄養組成物。
［１０］［１］～［９］のうちのいずれか１つに記載の栄養組成物を、対象に経口摂取させる工程を含む、ＧＬＰ－１分泌促進方法。 That is, the present invention is as follows.
[1] A nutritional composition for promoting GLP-1 secretion, comprising fermented milk, dietary fiber, and an oligosaccharide.
[2] The nutritional composition according to [1], further comprising a fermented product by propionic acid bacteria.
[3] The nutritional composition according to [1] or [2], further comprising honey.
[4] The nutritional composition according to any one of [1] to [3], wherein the fermented milk is yoghurt.
[5] The fermented milk is fermented by at least one lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus The nutritional composition according to any one of [1] to [4], which is fermented milk.
[6] The nutritional composition according to any one of [1] to [5], wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
[7] The nutritional composition according to any one of [1] to [6], wherein the oligosaccharide is a galactooligosaccharide.
[8] The nutritional composition according to any one of [1] to [7], further comprising an n-3 fatty acid.
[9] The nutritional composition according to any one of [1] to [8], which is a composition for intake to a subject in need of glycemic control.
[10] A method for promoting GLP-1 secretion, comprising the step of allowing a subject to orally ingest the nutritional composition according to any one of [1] to [9].
　また、本発明は、以下の内容も含む。
［１１］対象においてＧＬＰ－１の分泌を促進させるための、［１］～［９］のうちのいずれか１つに記載の栄養組成物の使用。
［１２］ＧＬＰ－１分泌促進用栄養組成物を製造するための、発酵乳、食物繊維、及びオリゴ糖を含む組成物の使用。
［１３］前記組成物がさらにプロピオン酸菌による発酵物を含む、［１２］に記載の使用。
［１４］前記組成物がさらに蜂蜜を含む、［１２］又は［１３］に記載の使用。
［１５］前記発酵乳が、ヨーグルトである、［１２］～［１４］のうちのいずれか１つに記載の使用。
［１６］前記発酵乳が、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｄｅｌｂｒｕｅｃｋｉｉ　ｓｕｂｓｐ．　ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカス・サーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ　ｔｈｅｒｍｏｐｈｉｌｕｓ）からなる群から選択される少なくとも１種の乳酸菌により発酵された発酵乳である、［１２］～［１５］のうちのいずれか１つに記載の使用。
［１７］前記食物繊維が、難消化性デキストリン及びペクチンからなる群から選択される少なくとも１種である、［１２］～［１６］のうちのいずれか１つに記載の使用。
［１８］前記オリゴ糖が、ガラクトオリゴ糖である、［１２］～［１７］のうちのいずれか１つに記載の使用。
［１９］前記組成物がさらにｎ－３系脂肪酸を含む、［１２］～［１８］のうちのいずれか１つに記載の使用。 The present invention also includes the following contents.
[11] A use of the nutritional composition of any one of [1] to [9] for promoting the secretion of GLP-1 in a subject.
[12] Use of a composition comprising fermented milk, dietary fiber, and an oligosaccharide for producing a nutritional composition for promoting GLP-1 secretion.
[13] The use according to [12], wherein the composition further comprises a propionic acid-fermented product.
[14] The use according to [12] or [13], wherein the composition further comprises honey.
[15] The use according to any one of [12] to [14], wherein the fermented milk is yoghurt.
[16] The fermented milk is fermented by at least one lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. The use according to any one of [12] to [15], which is fermented milk.
[17] The use according to any one of [12] to [16], wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
[18] The use according to any one of [12] to [17], wherein the oligosaccharide is a galactooligosaccharide.
[19] The use according to any one of [12] to [18], wherein the composition further comprises an n-3 fatty acid.
　本発明は、発酵乳、食物繊維、及びオリゴ糖を含有するＧＬＰ－１分泌促進用栄養組成物を提供する。本発明の栄養組成物を摂取することにより、ＧＬＰ－１の分泌を促進することが可能となる。 The present invention provides a nutritional composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and an oligosaccharide. By taking the nutritional composition of the present invention, it becomes possible to promote the secretion of GLP-1.
ラットを用いた試験例１において、絶食後に栄養組成物１又は一般流動食の凍結乾燥物５ｇを摂取させた３０分後の門脈血漿中のＧＬＰ－１濃度を示す。In Experiment 1 using a rat, GLP-1 concentration in portal vein plasma 30 minutes after receiving 5 g of a freeze-dried product of the nutrient composition 1 or a general liquid food after fasting is shown.
　本発明の栄養組成物は、発酵乳、食物繊維、及びオリゴ糖を含み、ＧＬＰ－１分泌促進のために用いるＧＬＰ－１分泌促進用栄養組成物である。 The nutritional composition of the present invention is a nutritional composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and an oligosaccharide and is used to promote GLP-1 secretion.
　本発明において、「ＧＬＰ－１分泌促進」とは、より具体的には、生体内におけるＧＬＰ－１の分泌が促進されることを意味し、ＧＬＰ－１の分泌が促進されたことの確認方法は特に制限されないが、例えば、従来の基本的な組成の組成物（例えば、下記の比較例１の一般流動食）を摂取した場合と比べて、循環血液中又は血漿中のＧＬＰ－１濃度（以下、場合により単に「血中ＧＬＰ－１濃度」という）が有意に高い（例えばｔ検定により有意差が認められる）ことで確認することができる。なお、本発明において、「生体内」とは、本発明のＧＬＰ－１分泌促進用栄養組成物を摂取させる対象、好ましくは、ヒト又は非ヒト動物の体内を示し、より具体的には、哺乳動物（例えば、ヒト、サル、ゴリラ、マントヒヒ、チンパンジー等の霊長動物；ウマ、ウシ、スイギュウ、ヒツジ、ヤギ、ブタ、ラクダ、シカ等の家畜動物；イヌ、ネコ等の愛玩動物）の体内を示す。 In the present invention, “GLP-1 secretion promotion” more specifically means that GLP-1 secretion is promoted in vivo, and a method for confirming that GLP-1 secretion is promoted There is no particular limitation on the concentration of GLP-1 in circulating blood or plasma, for example, as compared to when a composition having a conventional basic composition (for example, the general liquid food of Comparative Example 1 below) is ingested. Hereinafter, in some cases, it can be confirmed that the “blood GLP-1 concentration” is significantly high (for example, a significant difference is recognized by t-test). In the present invention, “in vivo” refers to a subject to which the nutritional composition for promoting GLP-1 secretion of the present invention is taken, preferably a human or non-human animal, more specifically, a mammal. Indicates the body of an animal (eg, primates such as humans, monkeys, gorillas, baboons, chimpanzees; domestic animals such as horses, cattle, buffalo, sheep, goats, pigs, camels, deer etc .; companion animals such as dogs and cats) .
　本発明の栄養組成物は、発酵乳を含む。発酵乳とは、乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、糊状若しくは液状にしたもの、又はこれらを凍結したものである。本発明の栄養組成物に用いられる発酵乳は、特に限定されるものではないが、好ましくはヨーグルトである。前記発酵乳としては、日本国厚生労働省の乳及び乳製品の成分規格等に関する省令（乳等省令）による「発酵乳」の規格（殺菌前で、無脂乳固形分の含有量が８．０％以上、乳酸菌数又は酵母数の含有量が１，０００万/ｍＬ以上）を満たすものが挙げられる。なお、前記無脂乳固形分とは、全乳固形分から脂肪分を差引いた残りの成分（主に、たんぱく質、乳糖、及びミネラル等）をいい、前記乳酸菌及び酵母数は、殺菌前において、前記乳等省令で定められた検査法により測定される。なお、本発明に係る発酵乳としては、殺菌済みのものであってもよい。 The nutritional composition of the present invention comprises fermented milk. Fermented milk is obtained by fermenting milk or milk or the like containing non-fat milk solids equal to or more than this with lactic acid bacteria or yeast to make paste-like or liquid form, or freezing these. The fermented milk used for the nutritional composition of the present invention is not particularly limited, but is preferably yogurt. As the said fermented milk, the standard of "fermented milk" by Ministry of Health (labored milk ordinance ordinance) on milk and dairy product specification of the Ministry of Health, Labor and Welfare of Japan % Or more, and those having a content of the number of lactic acid bacteria or the number of yeasts of 10,000,000 / mL or more. The non-fat milk solid content refers to the remaining components (mainly, protein, lactose, minerals, etc.) obtained by subtracting the fat content from the total milk solid content, and the number of lactic acid bacteria and yeast is the number before the sterilization. It is measured by the inspection method specified by the Ministry of Milk, etc. The fermented milk according to the present invention may be sterilized.
　本発明の栄養組成物に用いられる発酵乳の製造方法は、特に制限されないが、原料乳を用いて発酵乳ミックスを調製する工程、前記発酵乳ミックスを加熱殺菌する工程、加熱殺菌した発酵乳ミックスに発酵乳スターターを添加して発酵させる工程（発酵処理）を経て製造される。前記発酵乳ミックスとは、発酵乳の原料を混合した原料調製物であり、前記原料乳に、必要に応じて、水、砂糖を始めとする糖類や甘味料、安定化剤、香料などを添加（配合）し、必要に応じて、加温しながら溶解して調製される。前記原料乳には、生乳、殺菌乳、脱脂乳、全脂粉乳、脱脂粉乳、全脂濃縮乳、脱脂濃縮乳、バターミルク、バター、クリーム、チーズ、ホエイタンパク質濃縮物（ＷＰＣ）、ホエイタンパク質単離物（ＷＰＩ）、α－ラクトアルブミン（α－Ｌａ）、β－ラクトグロブリン（β－Ｌｇ）、及びこれらのうちの２種以上の混合物等が含まれる。前記発酵乳スターターとは、前記発酵乳ミックスを発酵させるために接種する、乳酸菌や酵母などの種菌を意味する。本発明において、前記発酵乳スターターには、公知の発酵乳スターターを適宜用いることができるが、好ましくは乳酸菌スターターである。より好ましくは、ストレプトコッカス・サーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ　ｔｈｅｒｍｏｐｈｉｌｕｓ）及びラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｄｅｌｂｒｕｅｃｋｉｉ　ｓｕｂｓｐ．　ｂｕｌｇａｒｉｃｕｓ）からなる群から選択される少なくとも１種の乳酸菌を用いることができ、さらに好ましくは、これらの組み合わせを用いることができ、本発明に係る発酵乳としては、前記好ましい乳酸菌のうちの少なくとも１種により発酵された発酵乳であることが好ましい。前記発酵乳スターターの添加量は、公知の発酵乳の製造方法において採用されている添加量に従って、適宜設定することができる。また、前記発酵乳スターターの接種方法も、特に制限されることなく、発酵乳の製造で慣用されている方法を適宜用いることができる。前記発酵処理の条件は、発酵乳の種類や所望の風味、使用する発酵乳スターターの種類などを考慮して、適宜設定することができる。 The method for producing fermented milk used in the nutritional composition of the present invention is not particularly limited, but a process of preparing a fermented milk mix using raw material milk, a process of heat sterilizing the fermented milk mix, heat pasteurized fermented milk mix It is manufactured through the process (fermentation process) to which fermented milk starter is added and fermented. The fermented milk mix is a raw material preparation in which raw materials of fermented milk are mixed, and water, saccharides such as sugar, sweeteners, stabilizers, flavors and the like are added to the raw material milk as required. (Formulation), and if necessary, dissolve and prepare while warming. The raw material milk includes raw milk, pasteurized milk, skimmed milk, whole milk powder, skimmed milk powder, whole fat concentrated milk, skimmed milk concentrate, buttermilk, butter, cream, cheese, whey protein concentrate (WPC), whey protein single And the like (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg), and a mixture of two or more of them. The said fermented milk starter means seed bacteria, such as lactic acid bacteria and yeast, in order to ferment the said fermented milk mix. In the present invention, a known fermented milk starter can be suitably used as the fermented milk starter, but is preferably a lactic acid bacteria starter. More preferably, at least one lactic acid bacterium selected from the group consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus can be used, and furthermore, Preferably, a combination of these may be used, and the fermented milk according to the present invention is preferably fermented milk fermented by at least one of the preferred lactic acid bacteria. The addition amount of the fermented milk starter can be appropriately set in accordance with the addition amount employed in a known method of producing fermented milk. Moreover, the method for inoculating the fermented milk starter is also not particularly limited, and any method conventionally used for producing fermented milk can be used as appropriate. The conditions of the said fermentation process can consider the kind of fermented milk, a desired flavor, the kind of fermented milk starter to be used, etc., and can be set suitably.
　本発明の栄養組成物における発酵乳の配合量（発酵乳が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限は、特に制限はされないが、本発明の栄養組成物が、前記乳等省令による「乳製品乳酸菌飲料」の規格（殺菌前で、無脂乳固形分の含有量が３．０％以上、乳酸菌数又は酵母数の含有量が１，０００万/ｍＬ以上）を満たす配合量、すなわち、本発明の栄養組成物全量に対して、生菌数換算で、前記発酵乳に由来する乳酸菌数又は酵母数として１，０００万/ｍＬ以上となる量であることが好ましく、前記発酵乳に由来する無脂乳固形分として３．０％以上となる量であることがより好ましい。 The lower limit of the blended amount of fermented milk in the nutritional composition of the present invention (total blended amount when the fermented milk is a combination of 2 or more, the same applies hereinafter) is not particularly limited, but the nutritional composition of the present invention is , The standard of "dairy lactic acid bacteria beverage" by the said Ministry of Milk, etc. (before sterilization, the content of non-fat milk solid content is 3.0% or more, the content of the number of lactic acid bacteria or the number of yeast is 10,000,000 / mL or more A compound amount satisfying the above), that is, an amount of 10,000,000 / mL or more as the number of lactic acid bacteria derived from the fermented milk or the number of yeast based on the total number of nutrient compositions of the present invention It is more preferable that it is the quantity which will be 3.0% or more as non-fat milk solid content derived from the said fermented milk.
　より具体的には、例えば、本発明の栄養組成物における発酵乳の配合量の下限は、栄養組成物１００ｍＬあたり、好ましくは２５ｇ、より好ましくは２７ｇ、さらに好ましくは３０ｇである。また、本発明の栄養組成物における発酵乳の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは６０ｇ、より好ましくは５８ｇ、さらに好ましくは５６ｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、２５～６０ｇ、好ましくは２７～５８ｇ、より好ましくは３０～５６ｇ）。 More specifically, for example, the lower limit of the blending amount of fermented milk in the nutritional composition of the present invention is preferably 25 g, more preferably 27 g, still more preferably 30 g, per 100 mL of the nutritional composition. Further, the upper limit of the blending amount of fermented milk in the nutritional composition of the present invention is preferably, but not limited to, 60 g, more preferably 58 g, still more preferably 56 g, per 100 mL of the nutritional composition. In addition, these lower limits and upper limits can be arbitrarily combined (for example, 25 to 60 g, preferably 27 to 58 g, more preferably 30 to 56 g, per 100 mL of the nutritional composition).
　なお、本発明の栄養組成物における前記乳酸菌（前記発酵乳に由来する乳酸菌）の配合量（乳酸菌が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限としては、特に制限はされないが、栄養組成物１００ｍＬあたり、生菌数換算で、１０９個であることがより好ましい。なお、本発明の栄養組成物に含有される乳酸菌及び酵母には、生菌の他、乳酸菌又は酵母の死菌も含み、乳酸菌又は酵母の破砕物及び加熱処理物、これらの濃縮物、希釈物、乾燥物、凍結物も含む。 The lower limit of the compounding amount of the above-mentioned lactic acid bacteria (lactic acid bacteria derived from the above-mentioned fermented milk) in the nutritional composition of the present invention (total compounding amount when the lactic acid bacteria are a combination of two or more, hereinafter the same) is particularly limited Although it is not carried out, it is more preferable that it is 10 < 9 > in conversion of viable count per 100 mL of nutrient composition. The lactic acid bacteria and yeast contained in the nutritional composition of the present invention include dead bacteria of lactic acid bacteria or yeasts as well as viable bacteria, crushed products of lactic acid bacteria or yeasts and heat-treated products, concentrates and dilutions thereof Also includes dried matter and frozen matter.
　さらに、本発明の栄養組成物における発酵乳の配合量としては、特に制限はされないが、栄養組成物１００ｍＬあたり、発酵乳に由来するタンパク質量として、好ましくは１．５ｇ、より好ましくは２．０ｇ、さらに好ましくは２．４ｇである。また、本発明の栄養組成物における発酵乳の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、発酵乳に由来するタンパク質量として、好ましくは５．０ｇ、より好ましくは４．５ｇ、さらに好ましくは４．０ｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、発酵乳に由来するタンパク質量として、１．５～５．０ｇ、好ましくは２．０～４．５ｇ、より好ましくは２．４～４．０ｇ）。 Furthermore, the blending amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the amount of protein derived from fermented milk per 100 mL of nutritional composition is preferably 1.5 g, more preferably 2.0 g More preferably, it is 2.4 g. Further, the upper limit of the blending amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the amount of protein derived from fermented milk per 100 mL of the nutritional composition is preferably 5.0 g, more preferably 4. It is 5 g, more preferably 4.0 g. In addition, these lower limits and upper limits can be arbitrarily combined (for example, 1.5 to 5.0 g, preferably 2.0 to 4.5 g, as the amount of protein derived from fermented milk per 100 mL of the nutritional composition) , More preferably 2.4 to 4.0 g).
　本発明の栄養組成物は、前記発酵乳に由来するタンパク質以外の他のタンパク質をさらに含んでもよい。このようなタンパク質は、特に制限されないが、例えば、コーングルテン、小麦グルテン、大豆タンパク質、小麦タンパク質、乳タンパク質、食肉又は魚肉から得られる動物性タンパク質（コラーゲンを含む）、卵白、卵黄などが挙げられ、特に好ましくは乳タンパク質である。好ましくは、ホエイタンパク質や、カゼイン及びその塩等である。また、前記他のタンパク質としては、上記のうちの１種を単独であっても２種以上の組み合わせであってもよい。 The nutritional composition of the present invention may further contain other proteins other than the protein derived from the fermented milk. Such proteins are not particularly limited, and include, for example, corn gluten, wheat gluten, soy protein, wheat protein, milk protein, animal protein (including collagen) obtained from meat or fish, egg white, egg yolk etc. Especially preferred are milk proteins. Preferably, whey protein, casein and salts thereof and the like are used. In addition, as the other proteins, one of the above-described proteins may be used alone, or a combination of two or more may be used.
　前記ホエイタンパク質は、乳のホエイに含まれるタンパク質成分であり、代表的な成分としては、α－ラクトアルブミン（α－Ｌａ）、β－ラクトグロブリン（β－Ｌｇ）、免疫グロブリン及びラクトフェリンが挙げられる。本発明の栄養組成物は、ホエイの原液（甘性ホエイ、酸ホエイなど）、その濃縮物、その乾燥物（ホエイ粉など）及びその凍結物も前記ホエイタンパク質として用いることができる。さらに、本発明の栄養組成物は、脱塩ホエイ、ホエイタンパク質濃縮物（ＷＰＣ）及びホエイタンパク質精製物（ＷＰＩ）も前記ホエイタンパク質として用いることができる。 The whey protein is a protein component contained in milk whey, and typical components include α-lactalbumin (α-La), β-lactoglobulin (β-Lg), immunoglobulin and lactoferrin . In the nutritional composition of the present invention, a stock solution of whey (sweet whey, acid whey etc.), a concentrate thereof, a dried product thereof (whey powder etc.) and a frozen product thereof can also be used as the whey protein. Furthermore, the nutritional composition of the present invention can also be used as the whey protein, such as desalted whey, whey protein concentrate (WPC) and purified whey protein (WPI).
　前記カゼインは、乳に約８０重量％の割合で含まれるタンパク質の一種である。乳に酸を加えると、沈殿が生じるが、その沈殿物がカゼインである。カゼイン塩としては、食品への添加が許容されることを限度として特に制限されないが、例えば、カゼインナトリウム、カゼインカリウム、カゼインカルシウム、カゼインマグネシウム等が挙げられる。これらのカゼイン塩の中でもカゼインナトリウムが好ましい。カゼインナトリウムは、例えば、カゼインを水酸化ナトリウム、又は炭酸水素ナトリウムと反応させる等して製造することができる。カゼイン又はカゼイン塩は商業的に入手可能であり、市販品を使用してもよい。 The casein is a type of protein contained in milk at a ratio of about 80% by weight. Addition of acid to milk results in precipitation, which is casein. The caseinate is not particularly limited as long as the addition to food is acceptable, and examples thereof include sodium caseinate, potassium casein, calcium casein and magnesium casein. Of these caseinates, sodium caseinate is preferred. Casein sodium can be produced, for example, by reacting casein with sodium hydroxide or sodium hydrogen carbonate. Casein or caseinate is commercially available, and commercially available products may be used.
　本発明の栄養組成物におけるタンパク質の全配合量（前記発酵乳に由来するタンパク質、及び必要に応じて前記他のタンパク質又はその組み合わせを含む配合量）としては、特に制限はされないが、栄養組成物１００ｍＬあたり、通常１．５～１０ｇ、好ましくは２～５ｇとすることができる。 The total blending amount of proteins in the nutritional composition of the present invention (a blending amount including the protein derived from the fermented milk and, if necessary, the other protein or a combination thereof) is not particularly limited, but the nutritional composition The amount can be generally 1.5 to 10 g, preferably 2 to 5 g, per 100 mL.
　本発明の栄養組成物は、さらにプロピオン酸菌の発酵物（すなわち、プロピオン酸菌による発酵物）を含んでもよい。前記プロピオン酸菌による発酵物は、好ましくは、プロピオン酸菌による乳清発酵物である。プロピオン酸菌による乳清発酵物は、乳清をプロピオン酸菌で発酵させた機能性食品素材であり、ビフィズス菌の増殖を促進する機能を有する。前記乳清の発酵に用いられるプロピオン酸菌としては、好ましくはプロピオニバクテリウム・フロイデンライヒ（Ｐｒｏｐｉｏｎｉｂａｃｔｅｒｉｕｍ　ｆｒｅｕｄｅｎｒｅｉｃｈｉｉ）種であり、より好ましくは、プロピオニバクテリウム・フロイデンライヒＥＴ－３株（受託番号：ＦＥＲＭ　ＢＰ－８１１５）である。前記プロピオン酸菌による乳清発酵物には数種類のビフィズス菌増殖促進因子が含まれており、その中でも１，４－ｄｉｈｙｄｒｏｘｙ－２－ｎａｐｈｔｈｏｉｃ　ａｃｉｄ（ＤＨＮＡ）が主要物質であることが分かっている。 The nutritional composition of the present invention may further contain a propionate fermented product (ie, a propionate fermented product). The fermented product by propionic acid bacteria is preferably a whey fermented product by propionic acid bacteria. The whey fermented product by propionic acid bacteria is a functional food material obtained by fermenting whey with propionic acid bacteria, and has a function of promoting the growth of bifidobacteria. The propionibacteria used for fermentation of the whey are preferably Propionibacterium freudenreichii species, more preferably Propionibacterium freudenreich ET-3 (Accession No .: FERM BP-8115). The whey fermented product by propionic acid bacteria contains several types of bifidobacteria growth promoting factors, and among them, it is known that 1,4-dihydroxy-2-naphthoic acid (DHNA) is a main substance.
　本発明の栄養組成物に用いられる前記プロピオン酸菌による発酵物は、プロピオン酸菌の培養液をそのまま使用してもよいが、当該培養液の濃縮物、希釈物、又は乾燥物であってもよい。 The fermented product by propionic acid bacteria used in the nutritional composition of the present invention may be a culture solution of propionic acid bacteria as it is, but it may be a concentrate, a diluted product, or a dried product of the culture solution. Good.
　本発明の栄養組成物に前記プロピオン酸菌による発酵物が含まれる場合、当該プロピオン酸菌による発酵物の配合量（該発酵物が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限は、特に制限はされないが、栄養組成物１００ｍＬあたり、ＤＨＮＡ量として、好ましくは１．０μｇ、より好ましくは１．３μｇ、さらに好ましくは１．５μｇである。また、前記プロピオン酸菌による発酵物の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、ＤＨＮＡ量として、好ましくは３．０μｇ、より好ましくは２．５μｇ、さらに好ましくは２．０μｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、ＤＨＮＡ量として、１．０～３．０μｇ、好ましくは１．３～２．５μｇ、より好ましくは１．５～２．０μｇ）。 When the nutritional composition of the present invention contains the fermented product by the propionic acid bacterium, the compounding amount of the fermented product by the propionic acid bacterium (the total compounding amount when the fermented product is a combination of two or more types, the same applies hereinafter) The lower limit of) is not particularly limited, but the amount of DHNA is preferably 1.0 μg, more preferably 1.3 μg, still more preferably 1.5 μg, per 100 mL of the nutritional composition. The upper limit of the content of the fermented product by propionic acid bacteria is not particularly limited, but the amount of DHNA per 100 mL of the nutritional composition is preferably 3.0 μg, more preferably 2.5 μg, and still more preferably 2. It is 0 μg. In addition, these lower limits and upper limits can be combined arbitrarily (for example, the amount of DHNA per 100 mL of the nutritional composition is 1.0 to 3.0 μg, preferably 1.3 to 2.5 μg, more preferably 1) .5-2.0 μg).
　本発明の栄養組成物は、さらに蜂蜜を含んでもよい。本発明の栄養組成物に前記蜂蜜が含まれる場合、当該蜂蜜の配合量（蜂蜜が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは、２．０ｇ、より好ましくは３．０ｇ、さらに好ましくは５．０ｇ、特に好ましくは５．８ｇである。また、前記蜂蜜の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは１５ｇ、より好ましくは１０ｇ、さらに好ましくは８．０ｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、２．０～１５ｇ、好ましくは３．０～１０ｇ、より好ましくは５．０～８．０ｇ、さらに好ましくは５．８～８．０ｇ）。 The nutritional composition of the present invention may further comprise honey. When the nutritional composition of the present invention contains the above-mentioned honey, the lower limit of the blending amount of the honey (total blending amount when the honey is a combination of two or more species, the same applies hereinafter) is not particularly limited. The amount is preferably 2.0 g, more preferably 3.0 g, still more preferably 5.0 g, particularly preferably 5.8 g, per 100 mL of the composition. The upper limit of the amount of honey is not particularly limited, but is preferably 15 g, more preferably 10 g, and still more preferably 8.0 g, per 100 mL of the nutritional composition. In addition, these lower limits and upper limits can be combined arbitrarily (for example, 2.0 to 15 g, preferably 3.0 to 10 g, more preferably 5.0 to 8.0 g, further preferably 5.0 to 8.0 g, per 100 mL of the nutritional composition). Preferably 5.8 to 8.0 g).
　本発明の栄養組成物は、食物繊維を含む。本発明の栄養組成物に用いられる食物繊維としては、例えば、セルロース、ヘミセルロース、水溶性ヘミセルロース、リグニン、アルギン酸Ｎａ、低分子化アルギン酸Ｎａ、カラギーナン、フコイダン、ラミナラン、カルボキシメチルセルロースＮａ、ポリデキストロース、寒天、ペクチン、低分子化ペクチン、難消化性デキストリン、グアーガム、低分子化グアーガム、アラビアガム、コンニャクマンナン、ローカストビーンガム、プルラン、カードラン、キサンタンガム、ジェランガム、キチン、キトサン、レジスタントスターチ等が挙げられ、これらのうちの１種を単独であっても２種以上の組み合わせであってもよいが、好ましくは難消化性デキストリン及び／又はペクチン、さらに好ましくは難消化性デキストリンとペクチンとの組合せである。 The nutritional composition of the present invention comprises dietary fiber. Dietary fibers used in the nutritional composition of the present invention include, for example, cellulose, hemicellulose, water-soluble hemicellulose, lignin, sodium alginate, reduced alginate sodium, carrageenan, fucoidan, laminaran, carboxymethylcellulose Na, polydextrose, agar, Pectin, low molecular weight pectin, resistant digestive dextrin, guar gum, low molecular weight guar gum, gum arabic, konjac mannan, locust bean gum, pullulan, curdlan, curdlan, xanthan gum, gellan gum, chitin, chitosan, resistant starch and the like. One of these may be used alone, or two or more of them may be used in combination, preferably indigestible dextrin and / or pectin, more preferably indigestible dextrin and pectin. It is a match.
　本発明の栄養組成物における食物繊維の配合量（食物繊維が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは１．０ｇ、より好ましくは１．２ｇ、１．４ｇ、１．５ｇ、１．８ｇ、２．０ｇである。また、本発明の栄養組成物における食物繊維の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは５．０ｇ、より好ましくは４．０ｇ、さらに好ましくは３．０ｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、１．０～５．０ｇ、好ましくは１．２～４．０ｇ、１．４～３．０ｇ、１．５～３．０ｇ、１．８～３．０ｇ、２．０～３．０ｇ）。 The lower limit of the blending amount of dietary fiber (total blending amount when dietary fiber is a combination of two or more, the same applies hereinafter) in the nutritional composition of the present invention is not particularly limited, but preferably 100 mL of nutritional composition. Is preferably 1.0 g, more preferably 1.2 g, 1.4 g, 1.5 g, 1.8 g, 2.0 g. The upper limit of the amount of dietary fiber in the nutritional composition of the present invention is not particularly limited, but preferably 5.0 g, more preferably 4.0 g, still more preferably 3.0 g, per 100 mL of the nutritional composition. is there. In addition, these lower limits and upper limits can be combined arbitrarily (for example, 1.0 to 5.0 g, preferably 1.2 to 4.0 g, 1.4 to 3.0 g, per 100 mL of the nutritional composition) 1.5 to 3.0 g, 1.8 to 3.0 g, 2.0 to 3.0 g).
　本発明の栄養組成物は、オリゴ糖を含む。本発明の栄養組成物に用いられるオリゴ糖としては、例えば、キシロオリゴ糖、フラクトオリゴ糖、大豆オリゴ糖、イソマルトオリゴ糖、乳果オリゴ糖、ガラクトオリゴ糖、ラクチュロース等が挙げられ、これらのうちの１種を単独であっても２種以上の組み合わせであってもよいが、好ましくはガラクトオリゴ糖である。 The nutritional composition of the present invention comprises an oligosaccharide. Examples of oligosaccharides used in the nutritional composition of the present invention include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, milk fruit oligosaccharides, galactooligosaccharides, lactulose and the like, and one of them is exemplified. May be used alone or in combination of two or more, but galactooligosaccharides are preferred.
　本発明の栄養組成物におけるオリゴ糖の配合量（オリゴ糖が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは０．１ｇ、より好ましくは０．３ｇ、さらに好ましくは０．４ｇである。また、本発明の栄養組成物における食物繊維の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは１．５ｇ、より好ましくは１．０ｇ、さらに好ましくは０．８ｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、０．１～１．５ｇ、好ましくは０．３～１．０ｇ、より好ましくは０．４～０．８ｇ）。 The lower limit of the compounding amount of oligosaccharides (total compounding amount when oligosaccharides are a combination of two or more, the same applies hereinafter) in the nutritional composition of the present invention is not particularly limited, but preferably 100 mL of nutritional composition Is 0.1 g, more preferably 0.3 g, still more preferably 0.4 g. The upper limit of the amount of dietary fiber in the nutritional composition of the present invention is not particularly limited, but preferably 1.5 g, more preferably 1.0 g, still more preferably 0.8 g, per 100 mL of the nutritional composition. is there. Moreover, these lower limits and upper limits can each be combined arbitrarily (for example, 0.1 to 1.5 g, preferably 0.3 to 1.0 g, more preferably 0.4 to 0 per 100 mL of the nutritional composition) .8g).
　本発明の栄養組成物は、前記蜂蜜及びオリゴ糖以外の他の糖質をさらに含んでもよい。このような糖質は、特に制限されないが、例えば、グルコース（ブドウ糖）、フルクトース（果糖）、ガラクトース等の単糖類；マルトース（麦芽糖）、スクロース（ショ糖）、ラクトース（乳糖）等の二糖類；デンプン（アミロース、アミロペクチン）、グリコーゲン、デキストリン等の多糖類が挙げられ、これらのうちの１種を単独であっても２種以上の組み合わせであってもよい。 The nutritional composition of the present invention may further contain other saccharides other than the honey and the oligosaccharide. Such sugars are not particularly limited, but, for example, monosaccharides such as glucose (glucose), fructose (fructose), galactose; disaccharides such as maltose (malt sugar), sucrose (sucrose), lactose (lactose); There may be mentioned polysaccharides such as starch (amylose, amylopectin), glycogen, dextrin, etc. One of these may be used alone or in combination of two or more.
　本発明の栄養組成物における糖質の全配合量（前記蜂蜜、前記オリゴ糖、及び場合により、前記発酵乳由来の乳糖、前記他の糖質、又はその組み合わせを含む配合量）としては、特に制限はされないが、栄養組成物１００ｍＬあたり、通常５～３０ｇ、好ましくは８～２５ｇ、より好ましくは１０～２０ｇ、さらにより好ましくは１０～１５ｇとすることができる。 The total content of carbohydrates in the nutritional composition of the present invention (the content comprising the honey, the oligosaccharide, and, optionally, lactose derived from the fermented milk, the other carbohydrate, or a combination thereof) is particularly Although there is no limitation, it can be usually 5 to 30 g, preferably 8 to 25 g, more preferably 10 to 20 g, and still more preferably 10 to 15 g, per 100 mL of the nutritional composition.
　本発明の栄養組成物は、脂質をさらに含んでもよく、その場合、当該脂質として好ましくはｎ－３系脂肪酸である。前記ｎ－３系脂肪酸としては、ＥＰＡ、ＤＨＡ、α－リノレン酸などが挙げられ、これらのうちの１種を単独であっても２種以上の組み合わせであってもよいが、好ましくはＥＰＡ及び／又はＤＨＡである。前記ｎ－３系脂肪酸を含む油脂としては、シソ油、アマニ油、エゴマ油、魚油、菜種油、大豆油、サラダ油などが挙げられる。本発明においては、これらｎ－３系脂肪酸を直接含んでもよいし、魚油などの油脂の形態で含んでもよい。 The nutritional composition of the present invention may further contain a lipid, in which case the lipid is preferably an n-3 fatty acid. Examples of the n-3 fatty acid include EPA, DHA, α-linolenic acid, etc. One of these may be used alone or in combination of two or more. Preferably, EPA and And / or DHA. Examples of the fat and oil containing the n-3 fatty acid include perilla oil, linseed oil, sesame oil, fish oil, rapeseed oil, soybean oil, salad oil and the like. In the present invention, these n-3 fatty acids may be contained directly or in the form of fats and oils such as fish oil.
　本発明の栄養組成物に前記ｎ－３系脂肪酸が含まれる場合、当該ｎ－３系脂肪酸の配合量（ｎ－３系脂肪酸が２種以上の組み合わせである場合には合計配合量、以下同じ）の下限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは０．０８ｇ、より好ましくは０．１０ｇ、さらに好ましくは０．１５ｇである。また、前記ｎ－３系脂肪酸の配合量の上限は、特に制限はされないが、栄養組成物１００ｍＬあたり、好ましくは３ｇ、より好ましくは２．５ｇ、さらに好ましくは２ｇである。また、これらの下限及び上限はそれぞれ任意に組み合わせることができる（例えば、栄養組成物１００ｍＬあたり、０．０８～３ｇ、好ましくは０．１０～２．５ｇ、より好ましくは０．１５～２ｇ）。 When the n-3 fatty acid is contained in the nutritional composition of the present invention, the blending amount of the n-3 fatty acid (the total blending amount when the n-3 fatty acid is a combination of two or more kinds, the same or less) The lower limit of) is not particularly limited, but is preferably 0.08 g, more preferably 0.10 g, still more preferably 0.15 g, per 100 mL of the nutritional composition. The upper limit of the content of the n-3 fatty acid is not particularly limited, but is preferably 3 g, more preferably 2.5 g, and still more preferably 2 g, per 100 mL of the nutritional composition. In addition, these lower limits and upper limits can each be arbitrarily combined (for example, 0.08 to 3 g, preferably 0.10 to 2.5 g, more preferably 0.15 to 2 g, per 100 mL of the nutritional composition).
　本発明の栄養組成物は、前記脂質として、他にも例えば、オレイン酸、パルミチン酸、パルミトレイン酸、リノール酸、ステアリン酸、γ―リノレン酸、アラキドン酸などの脂肪酸を含んでもよい。これらの脂肪酸を含む油脂としては、例えば、ヒマワリ油、ナタネ油、オリーブ油、高オレイン酸ベニバナ油、大豆油、コーン油、パーム油などが挙げられ、これらのうちの１種を単独であっても２種以上の組み合わせであってもよい。これらのうち、リノール酸、アラキドン酸、γ―リノレン酸などはｎ－６系脂肪酸である。 The nutritional composition of the present invention may further contain, as the lipid, a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, γ-linolenic acid, arachidonic acid and the like. As fats and oils containing these fatty acids, for example, sunflower oil, rapeseed oil, olive oil, high oleic acid safflower oil, soybean oil, corn oil, palm oil etc. may be mentioned, and one of these may be used alone. It may be a combination of two or more. Among these, linoleic acid, arachidonic acid, γ-linolenic acid and the like are n-6 fatty acids.
　本発明の栄養組成物に前記脂質として前記ｎ－３系脂肪酸及び前記ｎ－６系脂肪酸がいずれも含まれる場合、当該ｎ－３系脂肪酸とｎ－６系脂肪酸との質量比は、ｎ－３系脂肪酸１に対して、ｎ－６系脂肪酸が、例えば５以下、通常０．５以上４．０以下、好ましくは１．０以上３．０以下、より好ましくは２．０以上２．５以下、さらに好ましくは２．３、２．５の割合である。 When the nutritional composition of the present invention contains both the n-3 fatty acid and the n-6 fatty acid as the lipid, the mass ratio of the n-3 fatty acid to the n-6 fatty acid is n- The n-6 fatty acid is, for example, 5 or less, usually 0.5 or more and 4.0 or less, preferably 1.0 or more and 3.0 or less, and more preferably 2.0 or more, relative to 1 of the 3 fatty acids The ratio is more preferably 2.3 or 2.5.
　本発明の栄養組成物における脂質の配合量（脂質が２種以上の組み合わせである場合には合計配合量）としては、特に制限はされないが、栄養組成物１００ｍＬあたり、通常１～５ｇ、好ましくは２～４ｇとすることができる。 The blending amount of the lipid (total blending amount when the lipid is a combination of two or more) in the nutritional composition of the present invention is not particularly limited, but generally 1 to 5 g, preferably 100 mL per 100 mL of the nutritional composition. It can be 2 to 4 g.
　本発明の栄養組成物は、さらにビタミン成分を含んでもよい。前記ビタミン成分は、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ビタミンＣ、ビタミンＫ、ナイアシン、葉酸、パントテン酸、コリン、カルニチン、及びビオチンからなる群から選択される１種又は２種以上の複数種とすることができる。 The nutritional composition of the present invention may further contain a vitamin component. The vitamin component is selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin K, niacin, folic acid, pantothenic acid, choline, carnitine, and biotin It is possible to use one or two or more of them.
　本発明の栄養組成物に前記ビタミン成分が含まれる場合、当該ビタミン成分の含有量（配合量、ビタミン成分が２種以上の組み合わせである場合には合計配合量）は、特に制限はされないが、例えば、栄養組成物１００ｍＬあたり、１００～３００ｍｇとすることができる。 When the vitamin component is contained in the nutritional composition of the present invention, the content of the vitamin component (the compounding amount, the total compounding amount when the vitamin component is a combination of two or more types) is not particularly limited, For example, it can be 100 to 300 mg per 100 mL of the nutritional composition.
　本発明の栄養組成物は、さらにミネラル成分を含んでもよい。前記ミネラル成分としては、ナトリウム、カリウム、カルシウム、マグネシウム、リン、鉄、亜鉛、銅、マンガン、クロム、モリブデン、セレン、ヨウ素、及び塩素からなる群から選択される１種又は２種以上の複数種とすることができる。 The nutritional composition of the present invention may further contain a mineral component. As the mineral component, one or more selected from the group consisting of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, chromium, molybdenum, selenium, iodine, and chlorine It can be done.
　本発明の栄養組成物に前記ミネラル成分が含まれる場合、当該ミネラル成分の含有量（配合量、場合により、前記発酵乳由来のミネラルの配合量も含み、ミネラル成分が２種以上の組み合わせである場合には合計配合量）は、特に制限はされないが、例えば、栄養組成物１００ｍＬあたり、５～５５０ｍｇとすることができる。 When the mineral component is contained in the nutritional composition of the present invention, the content of the mineral component (the compounding amount, optionally, the compounding amount of the mineral derived from the fermented milk, and the mineral component is a combination of two or more types In the case where the total blending amount is not particularly limited, it may be, for example, 5 to 550 mg per 100 mL of the nutritional composition.
　本発明の栄養組成物は、さらに、香料、甘味料（例えば、糖アルコール、高甘味度甘味料）、乳化剤、ｐＨ調整剤、増粘剤、ゲル化剤などの食品添加剤を含んでもよい。 The nutritional composition of the present invention may further contain food additives such as flavors, sweeteners (eg, sugar alcohol, high sweetness sweeteners), emulsifiers, pH adjusters, thickeners, gelling agents and the like.
　本発明の栄養組成物のエネルギーは、特に制限はされないが、好ましくは１ｋｃａｌ／ｍＬ～２ｋｃａｌ／ｍＬ、より好ましくは１ｋｃａｌ／ｍＬ～１．５ｋｃａｌ／ｍＬであり、特に好ましくは１ｋｃａｌ／ｍＬ～１．２ｋｃａｌ／ｍＬである。 The energy of the nutritional composition of the present invention is not particularly limited, but is preferably 1 kcal / mL to 2 kcal / mL, more preferably 1 kcal / mL to 1.5 kcal / mL, and particularly preferably 1 kcal / mL to 1. It is 2 kcal / mL.
　本発明の栄養組成物の形態は特に限定されず、例えば、固体、半固体物、液体、液状物、ゲル、ペースト等であることができる。従って、本発明の組成物は、例えば、食事、飲料、栄養剤、サプリメント、医薬品等として、経口又は経管（胃瘻、腸瘻、経鼻経管）摂取できる。具体的には、本発明の栄養組成物は、流動食、半流動食、ゼリー、ゲル、ムース、アイスクリーム、乳製品乳酸菌飲料（生菌、殺菌）、シェーク、高エネルギーサプリメント、高エネルギーペースト、食事代替飲食品、介護食品、特別用途食品、病者用食品、総合栄養食品、栄養補助食品、特定保健用食品、機能性表示食品、加工食品等の形態にすることができる。好ましくは、流動食、半流動食、ゼリー、ゲル、ムース、アイスクリーム、乳製品乳酸菌飲料（生菌、殺菌）、シェーク、高エネルギーサプリメント、高エネルギーペーストであり、より好ましくは、流動食、半流動食、ゼリー、ゲル、アイスクリーム、高エネルギーペーストであり、特に好ましくは、流動食、半流動食、乳製品乳酸菌飲料（生菌、殺菌）である。また、本発明の栄養組成物は、糖尿病患者、高度侵襲期の患者、高齢者など、耐糖能が低下し、血糖管理の必要な対象のエネルギー補給や栄養補給などの栄養管理に特に有用である。 The form of the nutritional composition of the present invention is not particularly limited, and may be, for example, solid, semisolid, liquid, liquid, gel, paste and the like. Thus, the composition of the present invention can be taken orally or through a tube (gastric fistula, intestinal fistula, transnasal tube) as, for example, a meal, a beverage, a nutrient, a supplement, a medicine and the like. Specifically, the nutritional composition of the present invention is liquid food, semi-liquid food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria drink (live bacteria, sterilization), shake, high energy supplement, high energy paste, It may be in the form of a meal alternative food and drink, a care food, a special purpose food, a food for the sick, a general nutrition food, a nutritional supplement, a food for specified health, a functional indication food, a processed food and the like. Preferably, liquid food, semi-liquid food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria drink (live bacteria, sterilization), shake, high energy supplement, high energy paste, more preferably, liquid food, semi-solid Liquid food, jelly, gel, ice cream, high energy paste, particularly preferably liquid food, semi-liquid food, dairy lactic acid bacteria drink (live bacteria, sterilization). In addition, the nutritional composition of the present invention is particularly useful for nutritional management such as energy supply and nutritional supply of subjects requiring glucose tolerance, such as diabetic patients, patients in a highly invasive stage, elderly people, etc. with decreased glucose tolerance. .
　本発明の栄養組成物は、上記の発酵乳、食物繊維、及びオリゴ糖を組み合わせて含有することで、ＧＬＰ－１の分泌を促進させる用途若しくは方法、又は、血中ＧＬＰ－１濃度を高値にさせる用途若しくは方法に用いることができる。また、本発明の栄養組成物によれば、ＧＬＰ－１の分泌を促進させるため、ＧＬＰ－１が奏功する、グルカゴン分泌抑制、食欲抑制、糖尿病の予防又は改善、血圧降下、血管保護等のための用途又は方法（好ましくは非治療的方法）に用いることができる。これらの方法には、本発明の栄養組成物を、対象に摂取（好ましくは経口摂取）させる工程を含む。前記対象としては、ＧＬＰ－１の分泌促進が奏功する対象、例えば、血糖管理の必要な対象、より具体的には、上記の糖尿病患者、高度侵襲期の患者、高齢者などの耐糖能の低下した対象が好ましい。 The nutritional composition of the present invention contains the above-mentioned fermented milk, dietary fiber, and oligosaccharide in combination to promote the secretion of GLP-1 or the method for promoting GLP-1 secretion, or to increase the blood GLP-1 concentration. It can be used for the purpose or method of In addition, according to the nutritional composition of the present invention, in order to promote the secretion of GLP-1, GLP-1 works well, for suppressing glucagon secretion, suppressing appetite, preventing or improving diabetes, lowering blood pressure, blood vessel protection, etc. Or for non-therapeutic methods (preferably non-therapeutic methods). These methods include the step of ingesting (preferably orally) the nutritional composition of the present invention. The subject is a subject who successfully promotes the secretion of GLP-1, for example, a subject requiring blood glucose control, more specifically, a decrease in glucose tolerance of the above-mentioned diabetic patients, patients in a highly invasive stage, elderly people, etc. Preferred subjects.
　本発明の栄養組成物の摂取量は、摂取させる対象の種、年齢、体重、性別、摂取目的等を考慮して、個々の場合に応じて適宜決定されるものであるため一概にはいえないが、通常、対象の一日の総エネルギー摂取量に対する本発明の栄養組成物のエネルギー量（カロリー量）が、１０～１００ｋｃａｌ％となる量であることが好ましく、２０～１００ｋｃａｌ％となる量であることがより好ましく、これを１日１回又は数回に分けて摂取することができる。 The intake amount of the nutritional composition of the present invention can not be generally specified because it is appropriately determined according to individual cases in consideration of the species, age, weight, sex, purpose of intake, etc. of the subject to be ingested. However, in general, the amount of energy (calorie amount) of the nutritional composition of the present invention relative to the total daily energy intake of the subject is preferably 10 to 100 kcal%, preferably 20 to 100 kcal%. More preferably, it can be taken once or several times a day.
　なお、プロピオニバクテリウム・フロイデンライヒＥＴ－３株は、平成１３年８月９日付で、独立行政法人産業技術総合研究所特許生物寄託センター（日本国茨城県つくば市東１丁目１番地１中央第６）に寄託され、その後、国際寄託に移管され受託番号ＦＥＲＭ　ＢＰ－８１１５が付与されている。 As of August 9, 2001, Propionibacterium freudenreich ET-3 is a National Organized Institute of Advanced Industrial Science and Technology, International Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki Prefecture, Japan. 6) and then transferred to an international deposit under the accession number FERM BP-8115.
　以下、実施例及び比較例に基づいて、本発明をより具体的に説明する。なお、この実施例は、本発明を限定するものではない。 Hereinafter, the present invention will be more specifically described based on examples and comparative examples. Note that this embodiment does not limit the present invention.
　（比較例１）
　下記の表１に示す組成となるように従来の基本的な組成の組成物（一般流動食）を調製した。なお、表１の組成は、１００ｍＬ、１００ｋｃａｌ（１００ｋｃａｌ／１００ｍＬ）あたりの組成を示す（以下同様）。また、表１に記載の食用油脂には、０．４５ｇ／１００ｍＬのｎ－６系脂肪酸が含まれていた。 (Comparative example 1)
A composition of a conventional basic composition (general liquid food) was prepared to have the composition shown in Table 1 below. In addition, the composition of Table 1 shows a composition per 100 mL and 100 kcal (100 kcal / 100 mL) (the same applies to the following). The edible fat and oil described in Table 1 contained 0.45 g / 100 mL of n-6 fatty acid.
　（実施例１）
　比較例１の一般流動食の組成を基本として、下記の表１に示す組成となるように栄養組成物１を調整した。なお、表１に記載の発酵乳由来タンパク質は、加工原料乳をラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス及びストレプトコッカス・サーモフィルスにより発酵させたヨーグルト由来のタンパク質を示す。また、表１に記載の脂質中には、０．１９ｇ／１００ｍＬのｎ－３系脂肪酸が含まれていた。 Example 1
The nutritional composition 1 was adjusted based on the composition of the general liquid food of Comparative Example 1 to obtain the composition shown in Table 1 below. In addition, fermented milk origin protein of Table 1 shows the protein derived from the yoghurt which fermented process raw material milk by Lactobacillus del Brucky subspecies bulgaricus and Streptococcus thermophilus. In addition, the lipids described in Table 1 contained 0.19 g / 100 mL of n-3 fatty acid.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　（試験例１）
　Ｓｐｒａｇｕｅ－Ｄａｗｌｅｙ系雄ラット（６週齢、日本エスエルシー株式会社）１２匹を、約１週間の馴化後、体重により、体重の平均値が群間でなるべく等しくなるように、実施例１で調製した栄養組成物１を摂取させる摂取群１（ｎ＝６）及び比較例１で調製した一般流動食を摂取させる摂取群２（ｎ＝６）に群わけして飼育試験を開始した。飼料には、栄養組成物１又は一般流動食を凍結乾燥した凍結乾燥物を用いた。なお、摂取群１は、飼育試験において、一般流動食と栄養組成物１とを１：１で混ぜた飼料で飼育試験開始から３日間飼育後、４日目からは栄養組成物１のみの飼料で飼育した。なお、飼育試験期間中は、床敷を食べないようにするため、ブランケットケージで飼育した。 (Test Example 1)
12 Sprague-Dawley male rats (6 weeks old, Nippon SLC Co., Ltd.) were prepared in Example 1 so that the average weight value became as equal as possible between groups according to the weight after acclimation for about 1 week The feeding test was started by dividing into the intake group 1 (n = 6) which ingests the nutritional composition 1 taken and the intake group 2 (n = 6) which ingests the general liquid food prepared in the comparative example 1. As the feed, a freeze-dried product obtained by freeze-drying the nutritional composition 1 or a general liquid diet was used. Intake group 1 was fed with only a mixture of general liquid food and nutritional composition 1 at 1: 1 in a breeding test, and after 3 days of breeding from the start of the breeding test, from the fourth day, only feed of nutritional composition 1 Bred. During the breeding test period, the animals were bred with a blanket cage to avoid eating the floor.
　前記飼育試験開始から１４日目の午後１７時過ぎに摂取群１及び摂取群２の両群において絶食を開始し、翌日（飼育試験開始から１５日目）の午前８時３０分頃から各飼料（栄養組成物１又は一般流動食（凍結乾燥物））を５ｇ自由摂取させ、該自由摂取３０分後にイソフルラン麻酔下で門脈血を採血した。採取した門脈血について、門脈血漿中のＧＬＰ－１濃度（単位：ｐＭ）を測定した。ＧＬＰ－１濃度はＧｌｕｃａｇｏｎ－ｌｉｋｅ　ｐｅｐｔｉｄｅ－１（Ａｃｔｉｖｅ）ＥＬＩＳＡ（ミリポア社　ＥＧＬＰ－３５Ｋ　ＥＭＤ）を用いて測定した。統計処理はＳＰＳＳバージョン２３（ＩＢＭ社）を用い、２群間の比較をＳｔｕｄｅｎｔ’ｓ　ｔ検定で行った。 The fasting is started in the intake group 1 and the intake group 2 after 17:00 pm on the 14th day from the start of the breeding test, and each feed is taken from about 8:30 am on the next day (the 15th day from the breeding test start) 5 g of (Nutrient composition 1 or a general liquid food (lyophilized product)) was freely consumed, and 30 minutes after the free intake, portal blood was collected under isoflurane anesthesia. The portal vein blood thus collected was measured for GLP-1 concentration (unit: pM) in portal blood plasma. GLP-1 concentration was measured using Glucagon-like peptide-1 (Active) ELISA (Millipore EGLP-35K EMD). For statistical processing, SPSS version 23 (IBM) was used, and comparison between two groups was performed by Student's t test.
　各飼料（栄養組成物１又は一般流動食）を５ｇ自由摂取させた３０分後の門脈血漿中ＧＬＰ－１濃度をそれぞれ図１に示した。その結果、門脈血漿中ＧＬＰ－１濃度は、栄養組成物１を摂取させた摂取群１の方が、一般流動食を摂取させた摂取群２よりも、互いにタンパク質、脂質、及び糖質の含量が同一にも関わらず、有意に高値を示した（図１中の「＊」は、ｔ検定の結果、Ｐ値が０．０５未満であったことを示す）。 The portal vein plasma GLP-1 concentration after 30 minutes of free intake of 5 g of each feed (nutrient composition 1 or general liquid food) is shown in FIG. As a result, the portal vein plasma GLP-1 concentration of the intake group 1 ingesting the nutritional composition 1 is more protein, lipid, and carbohydrate mutually than in the intake group 2 ingesting the general liquid diet. Although the content was the same, it showed a significantly high value ("*" in FIG. 1 shows that P value was less than 0.05 as a result of t test).
　本試験の結果から、発酵乳、食物繊維、及びオリゴ糖を含む本発明の栄養組成物がＧＬＰ－１分泌促進作用を有することが確認された。 From the results of this test, it was confirmed that the nutritional composition of the present invention containing fermented milk, dietary fiber, and oligosaccharide has a GLP-1 secretion promoting action.
　本発明においては、発酵乳、食物繊維、及びオリゴ糖を含む栄養組成物が、ＧＬＰ－１の分泌を促進することを見出した。本発明の栄養組成物は、糖尿病患者、高度侵襲期の患者、高齢者など、耐糖能が低下し、血糖管理の必要な対象のエネルギー補給に活用でき、産業上、非常に有用である。 In the present invention, it has been found that a nutritional composition comprising fermented milk, dietary fiber, and oligosaccharides promotes the secretion of GLP-1. The nutritional composition of the present invention can be used for energy supplementation of subjects requiring glucose tolerance, such as diabetic patients, patients in a highly invasive stage, elderly people, etc. with reduced glucose tolerance, and is very useful industrially.

Claims (10)

  1. 　発酵乳、食物繊維、及びオリゴ糖を含む、ＧＬＰ－１分泌促進用栄養組成物。 A nutritional composition for promoting GLP-1 secretion, comprising fermented milk, dietary fiber, and an oligosaccharide.
  2. 　さらに、プロピオン酸菌による発酵物を含む、請求項１に記載の栄養組成物。 The nutritional composition according to claim 1, further comprising a fermented product by propionic acid bacteria.
  3. 　さらに、蜂蜜を含む、請求項１又は２に記載の栄養組成物。 The nutritional composition according to claim 1, further comprising honey.
  4. 　前記発酵乳が、ヨーグルトである、請求項１～３のうちのいずれか一項に記載の栄養組成物 The nutritional composition according to any one of claims 1 to 3, wherein the fermented milk is yogurt.
  5. 　前記発酵乳が、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｄｅｌｂｒｕｅｃｋｉｉ　ｓｕｂｓｐ．　ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカス・サーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ　ｔｈｅｒｍｏｐｈｉｌｕｓ）からなる群から選択される少なくとも１種の乳酸菌により発酵された発酵乳である、請求項１～４のうちのいずれか一項に記載の栄養組成物。 The fermented milk fermented by at least one lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. The nutritional composition according to any one of claims 1 to 4, which is
  6. 　前記食物繊維が、難消化性デキストリン及びペクチンからなる群から選択される少なくとも１種である、請求項１～５のうちのいずれか一項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 5, wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
  7. 　前記オリゴ糖が、ガラクトオリゴ糖である、請求項１～６のうちのいずれか一項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 6, wherein the oligosaccharide is a galactooligosaccharide.
  8. 　さらに、ｎ－３系脂肪酸を含む、請求項１～７のうちのいずれか一項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 7, further comprising n-3 fatty acid.
  9. 　血糖管理の必要な対象に摂取させるための組成物である、請求項１～８のうちのいずれか一項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 8, which is a composition for intake to a subject in need of glycemic control.
  10. 　請求項１～９のうちのいずれか一項に記載の栄養組成物を、対象に経口摂取させる工程を含む、ＧＬＰ－１分泌促進方法。 A method for promoting GLP-1 secretion, comprising the step of allowing a subject to orally ingest the nutritional composition according to any one of claims 1 to 9.
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JP2021016344A (en) * 2019-07-19 2021-02-15 国立大学法人東京農工大学 Composition containing fermented propionic acid bacteria
JP7402629B2 (en) 2019-07-19 2023-12-21 国立大学法人東京農工大学 Composition containing propionic acid bacteria fermented product

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