FIELD OF THE INVENTION
[001] The present disclosure relates to a composition for metabolic health. In particular, present disclosure related to a composition comprising resistant maltodextrin and vanillin for the management of dietary carbohydrates.
BACKGROUND OF THE INVENTION
[002] Metabolic syndrome is defined as a collection of metabolic risk factors which include high blood sugar levels, hypertension, increased fat accumulation and high cholesterol levels. As these symptoms become chronic, they can often lead to the development of related diseases such as diabetes. Diabetes is recognized as a global burden by the International Diabetes Federation and is characterized by a group of heterogeneous disorders with the common elements of hyperglycemia and glucose intolerance caused by insulin deficiency and impaired effectiveness of insulin action, or both.
[003] Dietary carbohydrate level is an important factor involved in regulating levels of carbohydrates digested by the body and hence subsequently, the levels of glucose absorbed. A disturbance at this level leads to an imbalance in fat mass and energy homeostasis, which results in metabolic disorder (Hanhineva et al., Int. J. Mol. Sci. 2010, 11, 1365-1402). The level of glucose in the body is regulated by the breakdown or digestion of complex carbohydrates to their simple monomers. Within the body, this step primarily occurs in the gastrointestinal tract and is regulated by intestinal glucosidases.
[004] Intestinal glucosidases are involved in the final step of carbohydrate digestion which results in conversion of complex carbohydrates to monosaccharides. Following this, these carbohydrates are then absorbed through the intestine. This makes them an important target for management of carbohydrates from dietary sources. One of the major enzymes involved in this catabolic process is alpha-glucosidase. As a result of the catalysis by alpha-glucosidase enzyme in the final step in the digestive process of

carbohydrates, inhibitors of this enzyme can reduce the uptake of dietary carbohydrates and suppress postprandial hyperglycemia (Hashimoto Y et al, Bioorg. Med. Chem. Lett., 2000, 10, 1081).
[005] Although crucial regulators of carbohydrate metabolism have been identified, the multifactorial nature of metabolic diseases has made it difficult to identify potential compounds that could help maintain homeostasis in carbohydrate metabolism. There is therefore a need to develop regulators of carbohydrate levels in the body for the management of metabolic diseases.
SUMMARY OF THE INVENTION
[006] In an aspect of the present disclosure, there is provided a composition comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4. [007] In an aspect of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4.
[008] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.

BRIEF DESCRIPTION OF THE DRAWINGS
[009] The following drawings form a part of the present specification and are included to further illustrate aspects of the present disclosure. The disclosure may be better understood by reference to the drawings in combination with the detailed description of the specific embodiments presented herein.
[010] Figure 1 depicts the effect of various polysaccharides and gums on alpha-glucosidase inhibition, in accordance with an embodiment of the present disclosure. [Oil] Figure 2 depicts the effect of varying concentrations of resistant maltodextrin on alpha-glucosidase inhibition, in accordance with an embodiment of the present disclosure.
[012] Figure 3 depicts the effect of varying concentrations of vanillin on alpha-glucosidase inhibition, in accordance with an embodiment of the present disclosure. [013] Figure 4 depicts the effect of combinations of maltodextrin and vanillin on the inhibition of alpha-glucosidase, in accordance with an embodiment of the present disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[014] Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions and compounds referred to or indicated in this specification, individually or collectively, and any and all combinations of any or more of such steps or features. Definitions
[015] For convenience, before further description of the present disclosure, certain terms employed in the specification, and examples are collected here. These definitions should be read in the light of the remainder of the disclosure and understood as by a person of skill in the art. The terms used herein have the meanings

recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[016] The articles "a", "an" and "the" are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[017] The terms "comprise" and "comprising" are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed
as "consists of only".
[018] Throughout this specification, unless the context requires otherwise the word
"comprise", and variations such as "comprises" and "comprising", will be understood
to imply the inclusion of a stated element or step or group of element or steps but not
the exclusion of any other element or step or group of element or steps.
[019] The term "including" is used to mean "including but not limited to".
"Including" and "including but not limited to" are used interchangeably.
[020] Unless defined otherwise, all technical and scientific terms used herein have
the same meaning as commonly understood by one of ordinary skill in the art to
which this disclosure belongs. Although any methods and materials similar or
equivalent to those described herein can be used in the practice or testing of the
disclosure, the preferred methods, and materials are now described. All publications
mentioned herein are incorporated herein by reference.
[021] A composition comprising "synergistic activity" or a "synergistic
composition" is a combination of compounds which exhibits increased biological or
functional activity as a non-linear multiple of the biological or functional activity of
the individual compounds. In other words, the combined biological or functional
activity of two or more compounds being tested is significantly greater than the
expected result based on independent effects of the compounds when tested
separately. Synergy may be apparent only at some ranges or concentrations.
[022] Unless defined otherwise, all technical and scientific terms used herein have
the same meaning as commonly understood by one of ordinary skill in the art to

which this disclosure belongs. Although any methods and materials similar or
equivalent to those described herein can be used in the practice or testing of the
disclosure, the preferred methods, and materials are now described. All publications
mentioned herein are incorporated herein by reference.
[023] The present disclosure is not to be limited in scope by the specific
embodiments described herein, which are intended for the purposes of
exemplification only. Functionally-equivalent products, compositions, and methods
are clearly within the scope of the disclosure, as described herein.
[024] The term 'carriers' refers to substances that serve as agents to improve the
delivery and the effectiveness of drugs.
[025] The term diluent (also referred to as filler, diluent or thinner) refers to a
diluting agent.
[026] The term 'excipients' refers to an inactive substance that serves as the vehicle
or medium for a drug or other active substance. Excipients include colouring agents,
preservatives, and fillers.
[027] Resistant maltodextrin is a type of polysaccharide wherein the alpha 1, 4
linkages and branching are modified to yield non-digestible forms. They are derived
from natural sources such as corn, etc. and can be modified by various techniques
such as enzymatic, acid, heat treatment etc. Resistant maltodextrins are generally
used as bulking agents in food formulations owing to their near neutral taste and
solubility.
[028] Vanillin is an aromatic aldehyde, and the main component of the vanilla bean
extract. It is commonly used as a flavoring agent in food formulations. Ximenes et al.,
2010, Enzyme and Microbial Technology, 46:170-176, showed that vanillin inhibits
cellulose and beta glucosidase activity. However, the role of vanillin as an inhibitor
of alpha-glucosidase has not been elucidated.
[029] Metabolic disorder is one of the major issues of the present world. Among
different metabolic disorders, obesity and diabetes are the most prevalent and yet

definite cures to these diseases are not available. The present disclosure provides a
solution to the metabolic disorders caused by the excessive intake of dietary
carbohydrates by providing a composition comprising resistant maltodextrin and
vanillin which helps to significantly decrease alpha-glucosidase activity, thereby
regulating carbohydrate availability in the body. Thus, the current composition can be
used in different formulations to address metabolic disorders.
[030] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4.
[031] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is in the range of 1:1 to 1:4.
[032] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is 1:0.25.
[033] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is 1:0.66.
[034] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is 1:1.
[035] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is 1:1.5.
[036] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin
to vanillin w/w ratio in said composition is 1:4.

[037] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d); at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is in the range of 1:0.25 to 1:4.
[038] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is in the range of 1:1-1:4.
[039] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is 1:0.25.
[040] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is 1:0.66.
[041] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is 1:1.
[042] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is 1:1.5.
[043] In an embodiment of the present disclosure, there is provided a composition
comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least
one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin
w/w ratio in said composition is 1:4.

[044] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4.
[045] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1-1:4. [046] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.25. [047] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.66. [048] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1. [049] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said

method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (iii) contacting resistant maltodextrin and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1.5. [050] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; and (b) vanillin, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; and (ii) contacting resistant maltodextrin, and vanillin to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:4. [051] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (iii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4.
[052] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent, and (e) at least one excipient, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (ii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:1-1:4.
[053] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at

least one carrier; (d) at least one diluent; and (e) at least one excipient, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (iii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.25.
[054] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (iii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.66.
[055] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (iii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1.
[056] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, said method

comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (iii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1.5.
[057] In an embodiment of the present disclosure, there is provided a method of preparing a composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent, and (e) at least one excipient, said method comprising: (i) obtaining resistant maltodextrin; (ii) obtaining vanillin; (ii) obtaining the at least one carrier; (iv) obtaining the at least one diluent; (v) obtaining the at least one excipient; and (vi) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:4.
[058] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4.
[059] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:1-1:4.
[060] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.25.

[061] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin;
and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said
composition is 1:0.66.
[062] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin;
and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said
composition is 1:1.
[063] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin;
and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said
composition is 1:1.5.
[064] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin;
and (b) vanillin, wherein resistant maltodextrin to vanillin w/w ratio in said
composition is 1:4.
[065] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b)
vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient,
wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the
range of 1:0.25 to 1:4.
[066] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b)
vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient,
wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the
range of 1:1-1:4.
[067] In an embodiment of the present disclosure, there is provided a composition to
inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b)

vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.25. [068] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:0.66. [069] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1. [070] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1.5. [071] In an embodiment of the present disclosure, there is provided a composition to inhibit alpha-glucosidase, said composition comprising: (a) resistant maltodextrin; (b) vanillin; (c) at least one carrier; (d) at least one diluent; and (e) at least one excipient, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:4. [072] Although the subject matter has been described with reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the subject matter, will become apparent to persons skilled in the art upon reference to the description of the subject matter. It is therefore contemplated that such modifications can be made without departing from the spirit or scope of the present subject matter as defined.
EXAMPLES

[073] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may vary.
Example 1
Materials and methods
[074] Resistant maltodextrin was procured from ADMand vanillin from Sigma
Aldrich. Resistant maltodextrin was dissolved in water and the vanillin in ethanol.
Example 2
Alpha-glucosidase activity assay
[075] The enzyme alpha-glucosidase was prepared using 500 mg of rat intestinal
acetone powder and to it 10 mL of ice cold assay buffer was added. The solution was
vortexed gently and allowed to stand in ice for 2 minutes. The mix was then
centrifuged at 8000 rpm for 8 minutes. The supernatant was transferred to a fresh
tube and the pellet discarded. The supernatant aliquots were used as the enzyme
solution. The above procedure was carried out at 4 °C and all the enzyme solution
was stored at -20°C.
[076] The alpha-glucosidase assay was carried out in a total reaction volume of 200
uL comprising assay buffer, substrate, inhibitors and the enzyme. 0.1 M phosphate
buffer at pH 7 was used as the assay buffer as well as the solvent for enzyme and
substrate solutions. The assay components were added in their respective volumes
and the reaction was started by addition of the enzyme. The reaction was carried out

at 37 °C for one hour with the absorbance readings being measured every one minute. The assay was based on the action of alpha-glucosidase enzyme which acts on alpha-1, 4 glucosidic bonds. The substrate used in the assay was para-nitrophenol tagged alpha-D-glucopyranoside. The enzyme acts on the substrate and p-nitrophenol is released, absorbance of which was measured calorimetrically at 410 nm. Percentage inhibition was calculated as, % Inhibition = (Absorbance Control - Absorbance Test)/Absorbance Control x 100. Example 3
Inhibitory effect of different polysaccharides and gums
[077] Bulking agents often serve to provide a filling effect after eating and could help reduce the calorific intake in a daily diet. Thus, a group of bulking agents were tested to determine whether the effect of these agents was restricted to just providing a filling effect or could potentially influence sugar metabolism. The different bulking agents analyzed included resistant maltodextrin at a concentration of 10 mg/ml, gum arabic at concentration of 10 mg/ml, guar gum at a concentration of 1 mg/ml, and pectin at a concentration of 1 mg/ml (Figure 1). Here, lower concentration of guar gum and pectin were tried since their solubility was very low. When these bulking agents were compared, the highest percent inhibition of alpha-glucosidase was obtained with resistant maltodextrin at a concentration of 10 mg/ml and was also not limited by its solubility. Therefore, it was selected for further experiments.
Example 4
Determination of efficacious concentration of resistant maltodextrin on inhibition of alpha-glucosidase
[078] To determine efficacious concentration of resistant maltodextrin on alpha-glucosidase, varying concentrations of resistant maltodextrin were tested. The concentration ranges from 2.5 - 10 mg/ml of resistant maltodextrin were tried. Figure 2 depicts the effect of different concentrations of resistant maltodextrin on inhibition

of alpha-glucosidase. As evident from Figure 2, the highest percent inhibition was obtained at a concentration of 10 mg/ml which was 26.07 %, followed by the concentration of 5 mg/ml which gave a percent inhibition at 12.72 %. It was observed that with decreasing concentrations of resistant maltodextrin, there was a decrease in the percent inhibition of alpha-glucosidase (Figure 2). Thus, these results demonstrate that resistant maltodextrin possess the ability to inhibit alpha-glucosidase. Based on these results 10 mg/ml concentration of resistant maltodextrin was selected for further experimentation. Example 4
Determination of efficacious concentration of vanillin on inhibition of alpha-glucosidase
[079] Similarly, the efficacious concentration of vanillin for inhibiting alpha-glucosidase activity was determined. The different concentrations tested ranged from 2.5 - 10 mg/ml. In this case also, the highest percent inhibition was obtained at the highest concentration of 10 mg/ml (Figure 3). With a decrease in the concentration of vanillin, there was a corresponding decrease in the percent inhibition of alpha-glucosidase. The highest percent inhibition of 28.95 % was obtained at a concentration of 10 mg/ml, followed by 12.90 % obtained at a concentration of 5 mg/ml. Thus, as in the case of resistant maltodextrin, vanillin also possesses the ability to inhibit alpha-glucosidase activity. Based on these results 10 mg/ml concentration of vanillin was selected for further experimentation. Example 5
Evaluation of a combination of resistant maltodextrin and vanillin on inhibition of alpha-glucosidase
[080] Based on the results obtained in the above experiments, various combinations of resistant maltodextrin and vanillin were checked for their effect on the inhibition of alpha-glucosidase. The ratios used are described in Table 1 below:

[081] As seen in the Table above, the maximum concentration used for the actives was 10 mg/ml for both resistant maltodextrin and vanillin. The various ratios of resistant maltodextrin to vanillin tried included 1:0.25, 1:0.66, 1:1, 1:1.5, and 1:4. All the ratios analysed were giving higher percent inhibition when compared with highest concentrations of individual components.
[082] The ratios in the range of 1:0.25 - 1:4 of resistant maltodextrin to vanillin exhibited higher percent inhibition than the extracts in isolation (Figure 4). Resistant maltodextrin and vanillin alone had percent inhibition of 29.58 % and 33.40 %, respectively. On the other hand, the combinations of the ingredients at a 1:0.25, 1:0.66, 1:1, 1:1.5 and 1:4 ratio of resistant maltodextrin to vanillin exhibited percent inhibition of 34.54 %, 36.30 %, 36.31 %, 37.60 % and 40.39 % respectively. The 1:4 ratio of resistant maltodextrin to vanillin exhibited the best percent inhibition of 40.39% thus demonstrating that high efficacy is not obtained at all the ratios. The combinatorial effect of the extracts, as compared with the effect of extracts in isolation, were much higher than what could be expected from mere admixture of the two, and thus, distinct synergism is apparent in the combination of resistant maltodextrin and vanillin.

[083] Overall, the present disclosure provides a composition of resistant maltodextrin and vanillin, exhibits a surprising and unexpected synergistic effect on alpha-glucosidase activity. Thus, the combination of resistant maltodextrin and vanillin shows synergism in inhibiting alpha-glucosidase and thus can be used for the management of metabolic diseases. Further, the identification of this combination for the management of metabolic and lifestyle-related diseases cannot be arrived at without undue experimentation, and is thus not obvious to a person skilled in the art.

I/We Claim:
1. A composition comprising:
(a) resistant maltodextrin; and
(b) vanillin,
wherein resistant maltodextrin to vanillin w/w ratio in said composition is in the range of 1:0.25 to 1:4.
2. The composition as claimed in claim 1, wherein resistant maltodextrin to
vanillin w/w ratio in said composition is in the range of 1:1 to 1:4.
3. The composition as claimed in claim 1, wherein resistant maltodextrin to vanillin w/w ratio in said composition is 1:1.
4. The composition as claimed in claim 1, further comprising:

(a) at least one carrier;
(b) at least one diluent; and
(c) at least one excipient.
5. A method of preparing a composition as claimed in claim 1, said method
comprising:
(a) obtaining resistant maltodextrin;
(b) obtaining vanillin; and
(c) contacting resistant maltodextrin and vanillin to obtain said composition.
6. A method of preparing a composition as claimed in any of the claims 1-4, said
method comprising:
(a) obtaining resistant maltodextrin;
(b) obtaining vanillin;
(c) obtaining the at least one carrier;
(d) obtaining the at least one diluent;
(e) obtaining the at least one excipient; and
(f) contacting resistant maltodextrin, vanillin, the at least one carrier, the at least one diluent, and the at least one excipient to obtain said composition.

7. The composition as claimed in any of claims 1-4, wherein said composition inhibits alpha-glucosidase.