BERRY, Mark, John,FOWLER, Mark, Ian,HEATH, Alan, David
申请号：
EPEP2012/059956
公开号：
WO2012/168108A1
申请日:
2012.05.29
申请国别(地区):
EP
年份:
2012
代理人:
摘要：
Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or "blunting" of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co -transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition is provided, the composition comprising at least 5% dry weight at least one flavonoid aglycone and at least 5% dry weight at least one flavonoid glucoside, wherein the flavonoid glucoside is at least 20 %, preferably at least 40 %, most preferably at least 60 % more resistant to hydrolysis by lactase phloridzin hydrolase than quercetin-4-glucoside, and wherein the flavonoid aglycone is a GLUT 2 inhibitor and the flavonoid glucoside is a SGLT 1 inhibitor.Les aliments ou les repas à forte teneur en glucides tels que le sucrose ou l'amidon augmentent la glycémie postprandiale. La répétition de fortes poussées postprandiales de glucose dans le plasma est associée à un risque accru de développer un diabète de type II. De tels pics de glycémie non régulés ne sont pas souhaitables, et toute réduction ou atténuation de la glycémie postprandiale est potentiellement bénéfique. L'invention propose donc une composition comestible destinée à retarder l'assimilation intestinale du glucose par inhibition synergique, aussi bien du co-transporteur actif 1 de sodium-glucose (SGTL1) que du transporteur passif de glucose (GLUT2), ce qui conduit à un aplatissement ou à un écrêtage du pic de glucose postprandial. L'invention propose ainsi, dans un
