AU2008200052A1 - Foodstuff - Google Patents
Foodstuff Download PDFInfo
- Publication number
- AU2008200052A1 AU2008200052A1 AU2008200052A AU2008200052A AU2008200052A1 AU 2008200052 A1 AU2008200052 A1 AU 2008200052A1 AU 2008200052 A AU2008200052 A AU 2008200052A AU 2008200052 A AU2008200052 A AU 2008200052A AU 2008200052 A1 AU2008200052 A1 AU 2008200052A1
- Authority
- AU
- Australia
- Prior art keywords
- foodstuff
- probiotic
- colostrum
- cocoa butter
- prebiotic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 239000006041 probiotic Substances 0.000 claims description 68
- 235000018291 probiotics Nutrition 0.000 claims description 68
- 210000003022 colostrum Anatomy 0.000 claims description 67
- 235000021277 colostrum Nutrition 0.000 claims description 67
- 230000000529 probiotic effect Effects 0.000 claims description 67
- 241001465754 Metazoa Species 0.000 claims description 43
- 239000000203 mixture Substances 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 34
- 235000013406 prebiotics Nutrition 0.000 claims description 34
- 235000013365 dairy product Nutrition 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 19
- 239000011159 matrix material Substances 0.000 claims description 19
- 235000019879 cocoa butter substitute Nutrition 0.000 claims description 17
- 230000036541 health Effects 0.000 claims description 15
- 235000013618 yogurt Nutrition 0.000 claims description 15
- 239000011248 coating agent Substances 0.000 claims description 13
- 238000000576 coating method Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 11
- 229940110456 cocoa butter Drugs 0.000 claims description 10
- 235000019868 cocoa butter Nutrition 0.000 claims description 10
- 230000002496 gastric effect Effects 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 241000283690 Bos taurus Species 0.000 claims description 8
- 229920001542 oligosaccharide Polymers 0.000 claims description 8
- 150000002482 oligosaccharides Chemical class 0.000 claims description 8
- 241000282326 Felis catus Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000003102 growth factor Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 5
- 229920001202 Inulin Polymers 0.000 claims description 5
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 5
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 5
- 229940029339 inulin Drugs 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 235000019860 lauric fat Nutrition 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims description 2
- 241000193798 Aerococcus Species 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 244000063299 Bacillus subtilis Species 0.000 claims description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 claims description 2
- SHZGCJCMOBCMKK-SVZMEOIVSA-N D-fucopyranose Chemical compound C[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O SHZGCJCMOBCMKK-SVZMEOIVSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 2
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 claims description 2
- 241000194033 Enterococcus Species 0.000 claims description 2
- 241000186394 Eubacterium Species 0.000 claims description 2
- 241000605909 Fusobacterium Species 0.000 claims description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 241000194036 Lactococcus Species 0.000 claims description 2
- 241000192132 Leuconostoc Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 241001468189 Melissococcus Species 0.000 claims description 2
- 241000192041 Micrococcus Species 0.000 claims description 2
- AYRXSINWFIIFAE-UHFFFAOYSA-N O6-alpha-D-Galactopyranosyl-D-galactose Natural products OCC1OC(OCC(O)C(O)C(O)C(O)C=O)C(O)C(O)C1O AYRXSINWFIIFAE-UHFFFAOYSA-N 0.000 claims description 2
- 241000202223 Oenococcus Species 0.000 claims description 2
- 241000192001 Pediococcus Species 0.000 claims description 2
- 241000186429 Propionibacterium Species 0.000 claims description 2
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims description 2
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 2
- 241000191940 Staphylococcus Species 0.000 claims description 2
- 241000194017 Streptococcus Species 0.000 claims description 2
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims description 2
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- DLRVVLDZNNYCBX-CQUJWQHSSA-N gentiobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-CQUJWQHSSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 claims description 2
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims description 2
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 2
- 229920001221 xylan Polymers 0.000 claims description 2
- 150000004823 xylans Chemical class 0.000 claims description 2
- 241000606125 Bacteroides Species 0.000 claims 1
- 241000193403 Clostridium Species 0.000 claims 1
- SHZGCJCMOBCMKK-PQMKYFCFSA-N L-Fucose Natural products C[C@H]1O[C@H](O)[C@@H](O)[C@@H](O)[C@@H]1O SHZGCJCMOBCMKK-PQMKYFCFSA-N 0.000 claims 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 claims 1
- RXRZOKQPANIEDW-KQYNXXCUSA-N [9-[(2r,3r,4s,5r)-3,4-dihydroxy-5-(phosphonooxymethyl)oxolan-2-yl]purin-6-yl] dihydrogen phosphate Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C2=NC=NC(OP(O)(O)=O)=C2N=C1 RXRZOKQPANIEDW-KQYNXXCUSA-N 0.000 claims 1
- 239000000047 product Substances 0.000 description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 23
- 235000013305 food Nutrition 0.000 description 21
- 239000004615 ingredient Substances 0.000 description 20
- 239000003925 fat Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 18
- 244000005700 microbiome Species 0.000 description 18
- 210000001035 gastrointestinal tract Anatomy 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- -1 IGF-11 Proteins 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 9
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 9
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 9
- 230000008901 benefit Effects 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 230000035899 viability Effects 0.000 description 9
- 241000282472 Canis lupus familiaris Species 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 7
- 206010012735 Diarrhoea Diseases 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000011257 shell material Substances 0.000 description 7
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 230000036039 immunity Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- SJWFXCIHNDVPSH-UHFFFAOYSA-N octan-2-ol Chemical compound CCCCCCC(C)O SJWFXCIHNDVPSH-UHFFFAOYSA-N 0.000 description 6
- 229920001223 polyethylene glycol Polymers 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000015895 biscuits Nutrition 0.000 description 5
- 244000309466 calf Species 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- 230000018109 developmental process Effects 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000000413 hydrolysate Substances 0.000 description 4
- 208000015181 infectious disease Diseases 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000008774 maternal effect Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonium chloride Substances [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical group CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 229960000583 acetic acid Drugs 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 description 3
- 230000000975 bioactive effect Effects 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 230000009977 dual effect Effects 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 210000000987 immune system Anatomy 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229910000033 sodium borohydride Inorganic materials 0.000 description 3
- 239000012279 sodium borohydride Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- MCTWTZJPVLRJOU-UHFFFAOYSA-N 1-methyl-1H-imidazole Chemical compound CN1C=CN=C1 MCTWTZJPVLRJOU-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 244000298479 Cichorium intybus Species 0.000 description 2
- 235000007542 Cichorium intybus Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001030 gas--liquid chromatography Methods 0.000 description 2
- 239000012362 glacial acetic acid Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000002381 plasma Anatomy 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- 239000001117 sulphuric acid Substances 0.000 description 2
- 235000011149 sulphuric acid Nutrition 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000020125 yoghurt-based beverage Nutrition 0.000 description 2
- NFFXQTHZDQEVMP-ZRBLBEILSA-N (2s,5r,6s)-2-benzyl-5,6-bis(4-chlorophenyl)-4-methylmorpholin-3-one Chemical compound C([C@@H]1O[C@H]([C@H](N(C1=O)C)C=1C=CC(Cl)=CC=1)C=1C=CC(Cl)=CC=1)C1=CC=CC=C1 NFFXQTHZDQEVMP-ZRBLBEILSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QPILHXCDZYWYLQ-UHFFFAOYSA-N 2-nonyl-1,3-dioxolane Chemical compound CCCCCCCCCC1OCCO1 QPILHXCDZYWYLQ-UHFFFAOYSA-N 0.000 description 1
- 241000478814 Acidops Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 101100454808 Caenorhabditis elegans lgg-2 gene Proteins 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000019459 Cynara cardunculus Species 0.000 description 1
- 235000019106 Cynara scolymus Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000009024 Epidermal Growth Factor Human genes 0.000 description 1
- 241000282324 Felis Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 101000851593 Homo sapiens Separin Proteins 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 108090000723 Insulin-Like Growth Factor I Proteins 0.000 description 1
- 102000004218 Insulin-Like Growth Factor I Human genes 0.000 description 1
- 241000408495 Iton Species 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 241000394636 Lactobacillus mucosae Species 0.000 description 1
- 241000186871 Lactobacillus murinus Species 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 102100038609 Lactoperoxidase Human genes 0.000 description 1
- 108010023244 Lactoperoxidase Proteins 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- LYPFDBRUNKHDGX-SOGSVHMOSA-N N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 Chemical compound N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 LYPFDBRUNKHDGX-SOGSVHMOSA-N 0.000 description 1
- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 101710098940 Pro-epidermal growth factor Proteins 0.000 description 1
- 235000005128 Sapium sebiferum Nutrition 0.000 description 1
- 102100036750 Separin Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 102100038803 Somatotropin Human genes 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical class [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 102000009618 Transforming Growth Factors Human genes 0.000 description 1
- 108010009583 Transforming Growth Factors Proteins 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000016520 artichoke thistle Nutrition 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000023011 digestive tract development Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000002702 enteric coating Substances 0.000 description 1
- 238000009505 enteric coating Methods 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 101150111011 ficd gene Proteins 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 239000000367 immunologic factor Substances 0.000 description 1
- 229940088592 immunologic factor Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940001882 lactobacillus reuteri Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 229940057428 lactoperoxidase Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000008376 long-term health Effects 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000021231 nutrient uptake Nutrition 0.000 description 1
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 229940117728 pre milk Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- CNGSOCHSRNOEDQ-UHFFFAOYSA-M sodium;boric acid;chloride Chemical compound [Na+].[Cl-].OB(O)O CNGSOCHSRNOEDQ-UHFFFAOYSA-M 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000021127 solid diet Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 229960002197 temoporfin Drugs 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000003026 viability measurement method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Fodder In General (AREA)
Description
00 c. Foodstuff The present invention relates to a foodstuff, useful in the development of a healthy Sgastrointestinal tract.
In SThe early development of a healthy gastrointestinal tract is key for maturation of baby 0 animals into healthy, well protected. adults. Puppies and other baby animals are born 00 with relatively weak immune responses which means they are at greater risk of r infection. They obtain natural "passive" immunity from the mother which protects them by means of antibodies that are passively transferred prior to birth in utero. The maternal antibody IgG travels across the placenta and provides immunity in the circulatory system of the baby to the same microbes to which their mother is immune.
After birth, maternal milk provides bioactive substances and antibodies, such as IgA, that protect the digestive tract of the baby. This local passive immunity provides protection for the baby without entering the internal body cavity.
At weaning, the transition from milk-borne liquid nutrition of the mother to a solid diet is a vulnerable time for the baby. Not only does the gut have to process a solid food format but the baby is no longer able to obtain milk-borne protection from the mother. The gastrointestinal tract and immune system are still immature at weaning which means that the baby is at greater risk of infections (bacteria, viruses) that cause diarrhoea. In addition to the health risk diarrhoea reduces the growth rate of the baby and if unchecked can ultimately lead to mortality.
In addition, there are high rates of diarrhoea in puppies through the breeding and commercial sales process. Diarrhoea appears to be a common problem with pet shop owners (10-30% of puppies) and breeders (10-50% of business breeders), possibly reducing their ability to display and ultimately sell their puppy. Diarrhoea is a common reason for a visit to the vet.
2 00 O There is a need to provide a nutritional foodstuff to help puppies, kittens Sand other newborn animals survive and thrive through the weaning process in Sparticular to reduce the incidence, duration or severity of diarrhoea and to provide local passive immunity to help protect the puppy/kitten and other newborn animal as it is exposed to a series of stressful situations (leaving mother, new environment, rapid change in diet) from birth onwards. Preferably, such a In nutritional foodstuff is a natural foodstuff. In addition to providing such a foodstuff, it is necessary that it is presented in a palatable form in order to encourage o00 consumption by puppies, kittens and other baby animals.
C 10 Accordingly, the present invention provides, according to a first aspect, a foodstuff for a dog or cat which incorporates colostrum, a probiotic, a prebiotic and a yoghurt component.
A probiotic is a microorganism which beneficially affects an animal host by improving its intestinal microbial balance. A prebiotic is a non-digestible food ingredient that beneficially affects the animal host by selectively promoting the growth and/or activity of one or more health promoting bacteria in the gut, thus improving host health.
A yoghurt component includes fresh or pasteurised yoghurt as well as yoghurt powder.
Colostrum is the pre-milk fluid produced from a mother's mammary glands during the first 24-72 hours after birth. It is rich in nutrients, growth factors, immune factors and active ingredients that provide passive immunity for the young. Colostrum components include; IgA, lgG2, IgG2, IgM, IGF-1, IGF-11, TGF, EGF, lactoferrin, lysozyme, lactoperoxidase, growth hormone and insulin.
In bovine populations, bovine colostrum is the milk produced by cows for the first 1 to 4 days after the birth of the calf. It is rich in nutrients, growth factors and active ingredients that provide passive immunity for the young, The calf is able to absorb these bioactive compounds into its bloodstream for the first 24 hours of life. This is the only route for the transmission of maternal protection to the calf. The maternal antibodies, antibacterial factors and/or oligosaccharides in colostrum provide a 00 3 defence against pathogenic microorganisms and viruses that can cause infection in calves. Without colostrum a significant increase in mortality rate of newborn calves occurs.
These factors in bovine colostrum can also help protect puppies, kittens and other Syoung animals while the immune system is developing. Antibodies can bind to 00 pathogens in the digestive tract preventing the organism from attaching to the epithelial wall of the digestive tract stopping their entry into the internal circulatory system. Thus harmful organisms are stopped before they take hold, reproduce and cause damage. In addition, the nutrients and growth factors can help ensure proper gut development, nutritional uptake and growth.
At weaning, the energy requirement of puppies, kittens and other animals is twice that of an adult of the same breed on a body weight basis. A healthy and protective gastrointestinal tract will ensure that the young animal is able to obtain maximum energy and nutrition from its food that will ensure optimal growth and development.
Provision of the best nutrition during development will promote positive long term health in later life. In addition, the foodstuff of the invention provides similar health benefits to older animals.
The form or type of the foodstuff is not limiting. The form or type may depend on the animal for which the foodstuff is intended. In this respect, the foodstuff is applicable to all mammalian animals, in particular companion animals such as a pet dog (Canis familiaris) or a pet cat (Felis silvestrus catus). The foodstuff of the present invention is also applicable to humans, in particular young humans or those in need of improving the health of their gastrointestinal tract.
The triple combination of a probiotic, prebiotic and colostrum is particularly beneficial for the entire gastrointestinal tract. Colostrum mainly benefits the stomach and the small intestine. The probiotic and the prebiotic mainly provide a benefit to the distal 00 4 Send of the large intestine. The combination provides a unique benefit for the entire gastrointestinal tract.
The foodstuff may be packaged. In this way, the consumer is able to identify, from the packaging, the ingredients in the food product and confirm that it is suitable for the particular animal in question.
00 jIn particular for a foodstuff for a pet dog or a pet cat, the packaging may be metal S(usually in the form of a tin or flexifoil), but preferably plastic, paper or card. For a pet foodstuff, the product may be a dry, semi-moist or a moist (wet) product. Wet food includes food which is sold in tins and has a moisture content from about 70-90%. Dry food includes food having a similar composition, but with from about 5-15% moisture and presented as small biscuit-like kibbles. Semi-moist food includes food with a moisture content of between around 15% to 70% moisture.
The amount of moisture in any product may influence the type of packaging which can be used or is required. The foodstuff according to the present invention encompasses any product which the respective animal consumes in its diet. For a pet animal, the invention covers standard food products as well as pet food snacks (for example a snack bar, pet chew, crunchy treat, cereal bar, snack, biscuit and sweet product) the food product may be a cooked product. It may be in the form of a gelatinised starch matrix. It may be in the form of chunks in gravy, jelly, loaf or water. It may incorporate meat or animal derived material (such as beef, chicken, turkey, lamb, pork, fish, blood plasma, bone marrow etc or one or more thereof) the product alternatively may be meat free (optionally including a meat substitute such as soya, maize gluten or a soya product) in order to provide a protein source. The product may contain additional protein sources such as soya protein concentrate, milk proteins, gluten etc.
The product may also contain a starch source such as one or more grains wheat, corn, rice, oats, barley etc) or may be starch free. A typical dry or semi-moist dog or 00 c cat food may contain about 20-30% crude protein and about 10-20% fat, the remainder being carbohydrate, including dietary fibre and ash. A typical wet, moist or semi-moist product may contain (on a dry matter basis) about 40% fat, 50% protein and the remainder being fibre and ash.
m For a probiotic to be useful in a prepared foodstuff, it must be able to survive manufacturing processes in the preparation of the foodstuff. A commonly used Sprocess in the manufacture of a pet food, is the application of heat. The probiotic Smicroorganism must therefore be able to survive any heating process used or must be suitable for application after any heating process has been applied.
The foodstuff of the present invention may include additional further ingredients. For example, the foodstuff may also comprise sugar. The sugar may be of any type or form, preferably having a fine grade, such as icing sugar. The benefit of a fine grade sugar is threefold. Firstly, it is a suitable carrier for the ingredients. In addition, it provides a suitable and pleasant texture and further, it reduces the water activity in the foodstuff. Reduction of water activity is a benefit in ensuring that the active components of probiotic and colostrum are protected over the shelf life of the product.
Accordingly, it is a benefit that the foodstuff of the present invention is formed into a low water activity matrix. The water activity is preferably an aW of 0.6-0.1, more preferably 0.4-0.15.
A further ingredient of the foodstuff may be sorbitol. The sugar and/or sorbitol content of the foodstuff may be provided in any amount, preferably from 5-50%, more preferably from 35-45% (weight by weight per cent on a dry matter basis).
The foodstuff may also include cocoa butter or a cocoa butter substitute (or equivalent, replacer or improver). For animals which find cocoa butter palatable, then this is preferably for inclusion in the foodstuff. Such animals include humans. However, animals such as pet cats and dogs do not have a preference for cocoa butter, due to the 00 O theobromine component. Accordingly, foodstuffs which are prepared for pet Sanimals will preferably include a cocoa butter substitute. Cocoa butter substitutes Sare based on lauric fats, ie. fats which contain a high percentage of lauric acid in their fatty acid composition. Such cocoa butter substitutes include hydrogenated oils, in particular hydrogenated vegetable oils such as hydrogenated palm kernel Soil and coconut oil.
Such cocoa butter or cocoa butter substitute provides good texture and is particularly useful when forming dairy like pieces of the foodstuff. One purpose of 00oo the cocoa butter/cocoa butter substitute is in the forming of moulded pieces after the mould is cooled.
The amount of the cocoa butter or cocoa butter substitute is preferably in the range of from 20-50% (weight by weight on a dry matter basis).
The yoghurt component is particularly added to increase the flavour of the foodstuff. The amount of yoghurt component is preferably in the range of 1-15% (weight by weight on a dry matter basis).
In addition, one or more further ingredients may be included in the foodstuff.
Examples of further ingredients may include an emulsifier, for example lecithin 0% weight/weight on a dry matter basis), salt weight by weight on a dry matter basis), a flavour such as milk flavour (0.01-0. 5% weight by weight on a dry matter basis)and/or a milk-based component, such as casein or dried milk powder.
The colostrum to be used according to the present invention is not limiting.
It is preferably a highly specified colostrum and is preferably derived from bovine animals.
However, the animal or origin is not limiting and other sources of colostrum include ovine or caprine sources. It may be preferable to remove or reduce some content of colostrum, such as the lactose content. Alternatively, a fraction of colostrum such as a 00 7
O
o fraction containing growth factors and/or immune components may be used. Suitable sources of colostrum include colostrum from New Live Foods, New Zealand Milk O Products (sold as Immulac a bovine colostrum powder with 15% lgG) or from NorthField (such as intact
T
having at least 15%IgG). In terms of safety, cows milk protein products have GRAS (Generally Regarded As Safe) status.
SThe present invention also encompasses fractions of colostrum which contain 0 0 colostrum derived growth factors, as well as manipulated colostrum which may have San altered immunoglobulin concentration. The colostrum may be in any form, such as liquid, powdered and/or freeze-dried. The amount of colostrum (or fraction) may be in the range of 1-40% (weight by weight on a dry matter basis), as a part of the total composition or of the part of the composition comprising the colostrum.
A recommended dose of colostrum (or fraction) is approximately 0.03-0.5g/kg bodyweight per day (on a dry matter basis).
The probiotic microorganism according to the present invention is any which beneficially affects a host by improving its intestinal microbial balance. There may be one or more probiotic microorganisms present in the foodstuff. Suitable probiotic microorganisms include a considerable number of genuses, in particular Lactobacillus (such as murinus, ruminus, rhamnosis, acidophilus, reuteri or mucosae), Bifidobaclerium, Bacterioides, Aostridium, Fusobacterium, Melissococcus, Propionibacterium, Streptococcus, Enterococcus, Lactococcus, Staphylococcus, Peptostrepococcus, Bacillus, Pediococcus, Micrococcus, Leuconostoc, Weisella, Aerococcus, Oenococcus and Eubacterium.
In particular, preferred probiotic microorganisms include one or more of Lactobacillus acidophilus, Lactobacillus mucosae, Lactobacillus murinus, Lactobacillus ruminus, Lactobacillus reuteri, Bifidobacterium species and Bacillus subtilis. In particular, the probiotic may be the Lactobacillus deposited under the Budapest Treaty on the 8 c International Recognition of the Deposit of Microorganisms for the purposes of Patent Procedure, accession number NCIMB 41117, on 10 October 2001.
O
The probiotic is preferably present at a level of from 102 or 10 3 to 10 15 cfu/g (colony I) 5 forming units) per gram of the total composition or of the part of the composition 0comprising the probiotic. This concentration of cells provides a suitable concentration Sfor successful colonisation of the gastrointestinal tract and providing the desired health 00 benefit to the animal. Additional probiotics (one or more) may be present, preferably Sat the same concentration levels (102, 103-1015 cfu/g of the total composition).
A recommended dose of probiotic is approximately 1x10 8 -lx10' 1 cfu per day.
The probiotic microorganism may be in any form, for example in a powdered dry form or in spore form (for the microorganisms which form spores). In addition, the probiotic microorganism may have undergone processing in order for it to increase its survival in any processing. Accordingly, the microorganism may be coated or encapsulated in a polysaccharide, fat, starch, protein or in a sugar matrix. It may be preferable to avoid the probiotic being in contact with flour as flour contains enzymes which may adversely affect the viability of the probiotic. Standard encapsulation techniques known in the art can be used, and for example, as discussed in US 6,190,591 (which is incorporated by reference herein).
The prebiotic component of the foodstuff is not limiting. It includes oligosaccharides such as glucose, fructose, xylose, galactose, lactose, mannose, arabinose, D-fucose, Lfucose, rhamnose, Actilight, Biotose, Palatinose, 1MO, cellobiose, gentiobiose, laevan, maltodextrin, maltose, melibiose, raffinose, lactose, panorich, melezitose, raftiline, raftilose, stachyose, sucrose, tagatose, xylan, fructooligosaccharide
(FOS),
galactooligosaccharide (GOS), soy oligosaccharide, lactosucrose, maltooligosaccharide, xylooligosaccharide, inulin and fractionated inulin as well as one or more dietary fibre components such as coconut (including coconut endosperm 9 Sfibre), beet pulp (such as sugarbeet pulp), chicory (including chicory pulp), oat bran concentrate, rice bran, carob bean, gum talhar and guar gum.
Oligosaccharides are naturally occurring compounds which can be found in a variety t) 5 of fruits and vegetables such as bananas, tomatoes, artichokes, onions, garlic and cereals wheat and barley). There are three varieties of FOS: 1-ketose, nystose and B-fructofuranosylnystose. While FOS can be extracted from plants such as those Smentioned above, they can also be formed artificially by adding one, two or three Sfructose units to a sucrose molecule by a B-(2-1)-glycocosidic linkage of the fructose unit(s) to the fructose unit of sucrose. Similar artificial linking can be used to synthesise GOS and other oligosaccharides. FOS and GOS are synthetically made and sold. A single or multiple oligosaccharide may be used. One or more may be from a natural source or may be synthetic.
A single or multiple dietary fibre component may be used. A single or multiple dietary fibre component may be used in combination with a single or multiple oligosaccharide.
The form of the prebiotic according to the present invention is not limiting. It may be fresh or in any other form such as processed, heated or otherwise enzymatically treated.
The level of prebiotic incorporated into a foodstuff is not limiting. Preferably, the fibre component is present in the foodstuff at a level from approximately 0.15-8% on a dry matter basis, preferably 0.15-5% on a dry matter basis as measured by the Englyst method (as defined in English H N and Cumming J H (1984), Simplified Method for the Measurement of Total Non-Starch Polysaccharides by Gas Liquid Chromatography of Constituent Sugars as Alditol Acetates., Analyst. 109,937-942, and incorporated herein by reference). The levels, as calculated by this method, may go from 0.15% up to 7% or The lower limit may be from 2% or 00 ct A description of the Englyst method is described in Appendix 1. The level of prebiotic may be of the total composition or of the part of the composition comprising the prebiotic.
The foodstuffs according to the present invention may be in different formats and thus Sthe levels of colostrum, probiotic and prebiotic may well differ according to the particular format.
00 SFor example, one form of foodstuff according to the present invention is a highly palatable dairy treat. The product incorporates colostrum, a prebiotic and a probiotic in a palatable delivery format. The fat-based dairy matrix is a format with low temperature processing and low water activity, optionally with encapsulation. These elements relate to maximising the viability of the active components probiotic and colostrum. This dairy matrix can be produced as individual supplement pieces or in a larger format, more akin to a chocolate bar with delineated sections. Individual sections or pieces can then be broken off and administered to individual animals.
Where the product is produced in individual supplement pieces, they can be (but are not necessarily) flow wrapped. A number of flow wrapped pieces (for example 15-25) can be placed in bottles and sealed. The bottle can have an oxygen scavenger and can be inducted sealed in order to increase the shelf life of the product. The colostrum, prebiotic and probiotic may be mixed in to any product, infused into the product or applied to the outside. Any one or more of the colostrum, prebiotic or probiotic may be in any one or more position as part of the product.
According to the present invention, a fat-based dairy matrix comprises at fat, preferably at least 30% fat. The fat may be dairy derived or from alternative non-dairy sources (such as vegetable fat).
The fat-based dairy matrix may comprise cheese or have a cheese flavour.
00
O
(-N
O 11 Suitable components (as a non-limiting example) and ranges for dairy treats with a fat-based dairy matrix are as follows:- Component cocoa butter or cocoa butter substitute sugar colostrum (or fraction) prebiotic probiotic emulsifier salt flavour milk flavour) yoghurt powder %wt/wt (dry matter basis) 20-40 30-50 5-30 0.1-15 0.1-2 0.1-2 0.01-5 1-15 Since the format of the foodstuff may differ, the amount of individual components may vary to quite some degree. For example, a dairy treat with a fat-based dairy matrix may comprise 100% (or close to 100%) of the components above.
Alternatively, the fat based dairy matrix of these components may be used as part of another format such as a centre filling for a dry kibble. Clearly in this foodstuff format, the amount of the ingredients above will be a much smaller proportion of the total foodstuff (now a kibble).
An example of an alternative foodstuff according to the first aspect of the present invention is in the form of a dry biscuit-like kibble or cereal product. Each of the colostrum, probiotic and prebiotic may be incorporated into the product. The product may include a coating and/or filling. The coating and/or filling may contain one or more of the colostrum and/or the probiotic component. The matrix of the dried kibble or cereal product or the coating or the filling may contain the prebiotic component.
Centre filled foodstuffs can be produced in accordance with standard procedures such as those described in US 3,922,353, US 3,916,029, EP 0088574, US 3,764,715, 00 O 12
O
SUS 4,997,671 and US 6,117,477 (each of which is herein incorporated by reference).
One example of a centre filled product according to the present invention is O co-extrusion of a gelatinised starch matrix and a soft centre component comprising colostrum. The end result is a small snack-like foodstuff having a soft centre which t 5 soft centre contains colostrum. The probiotic microorganism may be included in the Ssoft centre together with the colostrum or may alternatively be incorporated in the Skibble or, alternatively, applied to the outside of the kibble.
00 SAs an alternative, the soft centre may comprise a prebiotic, with the colostrum and/or probiotic being incorporated in the kibble matrix or applied to the outside thereof.
This design may be preferred when the probiotic or colostrum may not survive to the manufacturing processes for the soft centre or kibble matrix.
Application of the probiotic and/or the colostrum to the outside of the matrix or other format can be carried out in a number of procedures including general coating and/or spraying. The probiotic microorganism and/or colostrum may be mixed with one or more other components when coated or sprayed to the outside of the matrix. For example, the probiotic microorganism and/or colostrum may be encapsulated or included in a lipid or protein coating.
Examples of dried, semi-moist and moist products are described in US 6,117,477 (which is herein incorporated by reference) and in US 5,695,797 (which is herein incorporated by reference). The present invention also provides foodstuffs according to the first aspect of the invention wherein the colostrum, probiotic and prebiotic are present when the foodstuffs are combined and eaten together. For example, the foodstuffs may comprise two or more kibble-like components of different compositions. At least one of the kibble-like biscuits comprises colostrum and at least an alternate kibble-like biscuit comprises a probiotic. Each of the kibbles may include the prebiotic component. In this foodstuff, the animal is administered each of the three components by two or more alternative sources. In addition, the colostrum or the 13
OO
c probiotic component can be added as an alternative component to the foodstuff. For example, a kibble-like biscuit may be provided which comprises a probiotic. Such a kibble can be mixed with colostrum or prebiotic can be added in a liquid, semi-liquid or powdered format, before administration to an animal.
In Alternatively a foodstuff, such as a kibble, which contains a prebiotic can have the Scolostrum and/or the probiotic added to it in the form of an oil, aqueous liquid or 00 powdered topping. If the foodstuff does not contain a prebiotic, then this can also be 0 added separately. A powder to be added can be in the form of a paper 'stick' (like sugar or instant coffee) suitably packaged to provide shelf life. The ingredients can optionally be encapsulated or coated individually, or together. Encapsulation of the ingredients permits them to travel through the alimentary canal before being subject to gut enzymes and thus may provide for a more effective and/or longer lasting result. A suitable coating is an enteric coating. Alternatively, the kibble-like biscuit may be centre filled with a colostrum-based product and the probiotic may be added as a freeze-dried component at the point of administration to the animal.
Yet a further format of the foodstuff provides the components in a powder mix. The powder mix can be added to an animal's additional food or liquid intake. The additional food may be any, such as dry kibbles, moist or semi-moist food, yoghurt, sticky snacks or treats, etc. The liquid to which the powder may be added, includes water, soup, milk, yoghurt-based drinks, milk-based drinks including chocolate or malt drinks, fruit juices, cordials, etc.
When added to the food (foodstuff or liquid) the powder can be easily consumed by the animal. The powder mix can be provided in a paper "stick" packaging or in any other manner. For example, the powder may be provided in the 00 O 14
O
c roof or lid of a yoghurt pot or liquid container. Suitable ranges and components for 1- such a powder mix are as follows, although are not limiting:- Component %wt/wt (dry matter basis) tr colostrum 10-40 probiotic encapsulated) 1-10 carrying agent 5-35 0 milk powder skimmed) 20-60 prebiotic 2-20 The powder may contain one or more of the probiotic, prebiotic or colostrum ingredients. Preferably, it contains all three. In the mix, there may be one or more carrier materials (carrying agent) present, for example maltodextrin. The carrier is preferably dissolvable in an aqueous or fat medium. The mix may further, or alternatively, comprise one or more "free-flow" agents, such as titanium dioxide. The powder may comprise other ingredients. The powder is preferably a light colour, such as white.
Alternatively, the powder may be incorporated into a foodstuff format. For example, the powder may be in the centre of a kibble, in the centre of a snack or treat, such as with an edible coating. Such a coating may be sugar-based and/or chocolate based.
The typical proportion of any format contains around 0.1 to 10% weight by weight (on a dry matter basis) of the probiotic.
As yet a further foodstuff format, the colostrum, probiotic and prebiotic may be present as part of a liquid, such as water, a milk based drink, yoghurt based drink, soup, juice, etc. The probiotic is preferably part of such a liquid in an oil-based layer which sits separately. The total liquid content, when shaken, will mix, before administration.
00 O A second aspect of the present invention provides a foodstuff according to c the first aspect, for use in maintaining or improving the gastrointestinal health of an animal.
All components contribute to the functional fact of the foodstuff and all in combination provide a particularly beneficial effect to the gastrointestinal health of c' the animal. In particular, the ingredients provide the following benefits:- Scolostrum is a gentle ingredient that helps to ensure that a newborn 0puppy/kitten/baby's immune system has a healthy start, protecting them (Ni 00oo at this delicate time C 10 helps to ensure the development of a healthy digestive system optimising nutrient uptake helps to prevent diarrhoea and reduce the vulnerability of the animal to further episodes helps to protect against infection maintains intestinal/digestive health helps to improve digestion.
All features of the first aspect of the invention also apply to the second aspect.
A third aspect of the invention provides a method of maintaining or improving the gastrointestinal health of an animal, the method comprising administering to the animal a foodstuff according to the first aspect of the invention.
All preferred features of the first and second aspect also apply to the third.
The method according to the first aspect of the invention is particularly relevant to puppies and kittens.
A fourth aspect of the present invention provides the use of colostrum, a probiotic and a prebiotic in the manufacture of a foodstuff for maintaining or improving the gastrointestinal health of an animal.
All preferred features of the first to third aspects of the invention, also apply to the fourth.
A fifth aspect of the invention provides a process for producing a foodstuff according to the first and second aspects of the invention, the process comprising 00 O mixing the raw materials optionally shaping into pieces (before or after any heating), optionally heating and presenting as a foodstuff.
SA further aspect of the invention provides for the use of colostrum, a probiotic, a prebiotic, a yoghurt component and optionally a cocoa butter or cocoa butter substitute, in the manufacture of a foodstuff for maintaining or improving c, the gastrointestinal health of a pet animal, in particular a dog or a cat. Preferably Sthe cocoa butter substitute is based on lauric fat.
The precise processing of foodstuffs may depend on the form of foodstuff.
00 Where no heating or cooking of the ingredients is required, the process C 10 may simply comprise mixing the raw materials for the product such as in a
(N
suitable mixer. The mixture is then spooned/scraped into moulds allowed to cool and set. The pieces are then demoulded and are ready to be packed. The bioactive components of colostrum successfully survive this process and shelf-life tests. It is preferred to store the finished product at a temperature of below 30 0
C
to enhance shelf life.
Foodstuffs which include a type of cereal, typically require a heating/cooking step. In general, the specific processes, such as mixing, grinding, cooking, heating, extruding, or shell formation, used to make the foodstuffs are well known in the industry. Any known method can be used to form a liquid or semi-moist centre core, to form the outer shell material, to load the materials into an extruder and to co-extrude the outer and inner materials. The dried kibble-like material is usually shaped by extrusion to form pellets or kibbles.
Extrusion preferably occurs at a pressure of 20-1000 psig and a temperature of 90-1650C.
The foodstuffs of the present invention, in differing formats, have been demonstrated to provide the probiotic in a viable, shelf-stable form.
17 t- S The viability of the probiotic, in a format of a fat-based dairy matrix (such as described in Example 1) was tested. Products were stored at room temperature (in the f' range of 19-24 0 C) and samples were tested for the viability of probiotic over a month period. The viability of the probiotic was excellent, with only 1 log order loss over 10 months. This level of loss is within the errors of each viability measurement.
00 SThe viability of probiotic was also tested when incorporated onto dry pet food kibble.
CN The probiotic was coated onto the kibble in a coating base of vegetable oil and tallow.
Products were stored at room temperature (in the range 19-24 0 C) and samples were tested for the viability of probiotic over 11 months. Viability of the probiotic was, again, excellent, with no losses over 11 months.
The present invention is further described with reference to the following drawings in which: Figures la and lb show puppy colostrum supplement pieces in two formats Figure 2 is a general view of a kibble foodstuff of the present invention Figure 3 is a schematic sectional view along the section line of Figure 2 of a foodstuff of the present invention.
The dual texture kibble is represented as 1 in Figures 2 and 3. In Figure 3, the kibble has an outer shell 2. The outer shell (approximately 70% w/w) consists of cereals, corn, soya meal, rice and meat meal. It has a soft centre 3 which comprises a prcbiotic and a coating 4 which comprises a probiotic and colostrum. The soft centre w/w) consists of fats and cereals, flour, tallow and blood plasma.
00 0 The present invention is also described with reference to the following c examples.
c Comprises/comprising and grammatical variations thereof when used in this specification are to be taken to specify the presence of stated features, integers, steps or components or groups thereof, but do not preclude the Spresence or addition of one or more other features, integers, steps, components or groups thereof.
SExample 1 00 Dairy Treat 0 10 A highly palatable dairy treat was produced. The recipe is as set out below: Recipe Ingredient %wt/wt (dry matter basis) hydrogenated vegetable fat sucrose 43 colostrum prebiotic 3 probiotic 2 emulsifier and salt 1.6 flavour 0.4 yoghurt powder total 100 The probiotic was present at a concentration of approximately 3 x 1010 cfu/g.
The product was obtained by mixing the raw materials. The mixture was then spooned/scraped into moulds and placed in a fridge to set. The pieces were then demoulded.
The low water activity matrix was developed using a low heat process to ensure that the active components of colostrum were protected during production and over shelf-life. Viability of this active ingredient on incorporation into the product was confirmed.
The dairy treat obtained can be seen in Figure 1.
00 19 The product is suitable for puppies and kittens from two months old through adulthood.
Example 2 00 Feeding Trial of Dairy Treat
C
A trial was conducted on 60 puppies. 30 of the puppies were fed a standard full and complete diet. An additional 30 puppies were fed the same diet and were also fed a dairy treat as described in Example 1 at a level of approximately 0.5g/kg bodyweight per day (a Feeding Guide for other dogs is given in Appendix 2).
All puppies were fed the basic complete diet for 2 days. Each defecation of the puppy was scored and recorded. After the 2 day wash-out period, the 30 test puppies were fed the dairy treat for a period of 10 days. The control puppies (30 in number) were continued on the complete and balanced diet for 10 days.
The results showed a significant improvement in faeces score for the puppies which were fed the dairy treat.
Example 3 Dual Textured Foodstuff A dual texture kibble pet foodstuff according to the present invention was made with a shell composed of the ingredients shown in Table 1 and filled with the ingredients shown in Table 2. An outer coating was sprayed onto the shell, the content of which is shown in Table 3.
00 O TABLE 1 Ingredient wt% O Chix w BHA/BHT 29.00 Corn whole, #2 Yellow 39.18 Rice Brewers 17.00 Soybean Meal 44% 13.00 Salt, iodized 0.40 Vitamins and Minerals 0.80 Antioxidant 0.02 C Iron Oxide Colorant 0.60 00 TABLE 2 Ingredient wt% Hydrogenated vegetable fat 36.2 Sucrose 45.5 Colostrum Inulin 3 Emulsifier 0.3 TABLE 3 Ingredient wt% L.acidophilus (freeze-dried) Sunflower oil 95.5 The concentration of the L.acidophilus used was approximately 1010 cfu/g. The approximate size of each piece is 15mm x 10mm x 5mm. The ratio of shell:centre:coating was 3:1:0.2.
Appendix 1 The Englyst method, from Englyst and Cummings (Supra).
Experimental Apparatus The fractionation procedure was carried out in 50-60ml screw-topped glass centrifuge tubes as previously described. Gas-liquid chromatography was performed with a Pye 00 21
O
(t hUnicam Series 204 chromatograph, fitted with a flame-ionisation detector. A 2.1m x 2mm i.d. glass column packed with Supelcoport (100-200 mesh) coated with 3% SP 2330 was used. The column temperature was 215 0 C (isothermal) and the injector and Sdetector temperatures were 250 0 C. The carrier gas (nitrogen) flow-rate was min- 00 00 Reagents High purity certified reagents were used for all analyses. Enzyme preparations were CN1 as follows: hog pancreatic a-amylase, E.C.3.2.1.1. (Sigma, Cat. No. A4268); pullulanase, E.C.3.2.1.41. (Boehringer, Cat. No. 108944).
Method The sequence of steps in the procedure is summarised below.
Pre-treatment of sample As far as possible, foods should be analysed without any pre-treatment. If there are problems in taking a representative sample, foods with a low water content can be ball milled for 2-3 minutes, and those with a higher water content homogenised, or freezedried and ball milled.
22 0 C- Sample Mass P Accurately weigh between 50 and 1,000mg of sample, containing not more than 150mg of starch and 50mg of NSP, into a 50-60ml screw-top centrifuge tube and add a stirrer.
O SFat Extraction and Drying C Samples with dry matter between 90 and 100% and with less than 203% of fat can be 00 0 analysed directly. Otherwise, add 40ml of acetone, mix for 30 minutes by using a Cl magnetic stirrer, centrifuge and remove by aspiration as much of the supernatant as possible without disturbing the residue. Place the tubes in a water bath at 650C on a magnetic stirrer hot plate and mix the residue for a few minutes until it appears to be dry. The beaker can be covered and the acetone vapour removed by water pump.
Dispersion of the Starch Add 2ml of DMSO, cap the tube and heat it in a boiling water bath for 1 hour, timed from when re-boiling commences, stirring continuously. Then, without cooling, add 8ml of 0.1M sodium acetate buffer pH5.2, at 500C and vortex mix immediately.
50-200mg Sample Add 2ml of DMSO Heat for I hour at 100°C Add 8ml of buffer, pH 5.2 and 0. ml of enzyme solution Incubate for 16 hours at Add 40ml of EtOH Leave for 1 hour, centrifuge Wash twice with 85% EtOH, dry residue 23 Add Iml of 12mH 2
SO
4 Leave 1 hour at Add 11ml of H 2 0 Leave 2 hours at 100°C 0 0
O
1 Add 2ml of internal standard 13ml to uronic acids Iml Add 0.2ml of 12 M NH 3 51l of octan-2-ol and O.lml of NaBH 4 solution Leave for 1 hour at 40 0
C
Add 0.lml of acetic acid To 0.2ml add 0.3ml of Nmetlm and 2ml of acetic anhydride Leave for 10 min at 20 0
C
Add 5ml of H 2 0, 1ml of CH 2
CL
2 and vortex Use 1-2pl of the lower phase for GLC Procedure for the analysis of non-starch polysaccharides (NSP) Enzyme Hydrolysis of the Starch Cool the tube to 45 0 C and immediately add 0.lml of an enzyme solution containing 5,000 units of a-amylase and 5 units of pullulanase per ml of acetate buffer at pH 5.2.
Incubate the samples at 45 0 C for 16-18 hours, preferably mixing continuously as described previously.
Following the enzyme treatment, add 40ml of absolute ethanol, mix well and leave to stand for 1 hour at room temperature. Centrifuge for 10 minutes or until a clear 00 O 24
O
(t Ssupernatant liquid is obtained. Removed by aspiration as much of the supernatant S liquid as possible, without disturbing the residue, and discard it. Wash the residue twice with 50ml of 85% ethanol by mixing to form a suspension, centrifuging until clear and removing the supernatant liquid as before. Add 40ml of acetone to the washed residue, stir for 5 minutes and then centrifuge. Remove the supernatant liquid Sby aspiration and dry the residue as described under Fat extraction and drying.
00 O Acid hydrolysis of the residue from enzymic digestion Cl Disperse the dried residue in Iml of 12M sulphuric acid, using a vortex mixer. Leave at 35 0 C for 1 hour to solubilise the cellulose, then rapidly add 11ml of water and mix.
Heat the solution in a boiling water bath for 2 hours from re-boiling, stirring continuously. Cool it to room temperature by placing the tube in water, add 2ml of internal standard (2 mg of allose per ml of saturated benzoic acid solution) and mix the contents of the tube. Use lml of the hydrolysate for the preparation of alditol acetates and keep the remainder for the determination of uronic acids.
Uronic acids The method used is a modification of the method of Scott. Mix 0.3ml of hydrolysate (diluted, if necessary, so that it contains between 25 and 100g of uronic acids per ml) with 0.3ml of a mixtures of sodium chloride-boric acid solution (prepared by adding 2g of sodium chloride and 3g of boric acid to 100ml of water) Add 5ml of concentrated sulphuric acid and vortex mix, then place the tube in a heating block at 0 C. Leave the tube and contents for 40 minutes and then cool them to room temperature by placing in water. When cool, add 0.2ml of solution (O.lg of (CH 3 2
-C
6
H
3 0H in 100ml of glacial acetic acid) and mix immediately. Between 10 and 15 minutes later read the absorbance at 400 and 450nm in a spectrophotometer against a water reference. Subtract the reading at 400nm from that at 450nm for each sample and plot the difference obtained for glucuronic acid 00
O
standards (over the range 25-125p/f ml- 1 Read the sample concentrations from the Sgraph.
O
Preparation of alditol acetates t 5 To Iml of hydrolysate add 0.2ml of 12M ammonia solution and 5.l of octan-2-ol.
0 Test that the solution is alkaline, and then add 0.lml of a freshly prepared solution of C 100mg of sodium tetrahydroborate (sodium borohydride) per ml of 3M ammonia 00 Ssolution. Mix, leave the mixture for 1 hour at 40°C and add O.lml of glacial acetic Sacid. Next, to 0.2ml of the acidified solution add 0.3ml of N-methylimidazole and 2ml of acetic anhydride, and mix. Leave it for 10 minutes at 20 0 C (room temperature), add of water, mix, and when cooled add Iml of dichloromethane, agitate the contents vigorously on a vortex mixer and centrifuge for a few minutes to separate the mixture into two phases. Remove the bulk of the upper phase by aspiration and discard it, then transfer the lower phase to a small vial, seal and store it at -200C. Use 1-2g1 for injection on to the chromatograph.
Alternative preparative of alditol acetates When dichloromethane is used as a solvent for the alditol acetates it has been observed in a number of laboratories without automatic GLC injection facilities that the injection technique is critical to the obtaining of reproducible results. A more robust method can be obtained if dichloromethane is replaced with ethyl acetate as a solvent for alditol acetates. The procedure is as follows: To Iml of hydrolysate add 0.2ml of 12M ammonia solution and 5/1l of octan-2-ol.
Test that the solution is alkaline, then add 0.lml of a freshly prepared solution of 100mg of sodium tetrahydroborate (III) per ml of 3M ammonia solution. Mix, leave the mixture for 1 hour at 400C and add 0.lml of glacial acetic acid. To 0.5ml of the acidified solution add 0.5ml of N-methylimidazole, 5ml of acetic anhydride and mix.
Leave for 10 minutes at 200C (room temperature), then add 0.6ml of ethanol and mix.
After 5 minutes add 5ml of water, place in a water bath at room temperature, add 26 of 7.5M KOH and a few minutes later a further 5ml of 7.5M KOH. Mix by inverting and leave to separate into two phases. Transfer the top phase to a small vial and store at +5 0 C. Use 1-2p1 for injection on the chromatograph.
O
O
i 0 Appendix 2 Feeding guide: Feeding Guide (piece per day) BW kg 2 mon 3-4 mon 5-6 mon 7-9 mon 10-18 mon 19-21 mon Toy <5 1 1 1 2 2 2 Small 5 to 10 2 3 3 4 4 4 Medium 10 to 25 3 4 5 6 7 7 Large 25 to 50 5 7 7 8 8 8 Giant >50 5 7 8 8 8 8 mon months Other Embodiments It is to be understood that, while the invention has been described in conjunction with the detailed description thereof, the foregoing description is intended to illustrate and not limit the scope of the invention. Other aspects, advantages, and modifications of the invention are within the scope of the claims set forth below.
27 BUDAPEST TREATYON ThE INTERNATIONAL RECOGNITION OF THE DEPOSIT OF M~ICROORGANISNIS FOR THE PURJTOSES* OF PATENT PROCEDURE INTERNATIONAL FORM RECEIPT IN THE CASE OF AN ORIGINAL DEPOSIT issued pursuant to Rule 7.1 by the INTERNATIONAL DEPOSITARY AUTHORITY identiried at the bottom or this page Mars Incorporated 6885 Elm Street Virginia 22101
USA
NAME AND ADDRESS OF DEPOSITOR I. IDENTIFICATION OF THE MICROORGANISM Identification reference given by the Accession number given by the DEPOSITOR INTERNATIONAL DEPOSITARY A UTHIORITY: Lactobacillusn acidop/rilua WAL 'ML I NCIMB3 41117 11. SCIENTIFIC DESCR-IPTI ON A.ND/OR PROPOSED TAXONOMIC DESIGNATION The microorganism identied under I above was accompanied by: EW a scicntific description F a proposed taxonomnic designttaion (Mvark with a cross w~here applicable) Ill. RECEIPT AND ACCEPTANCE This International Depositary Authority accepts the microorganism identified under I above, which was received by iton October 2001 (date of the original deposit)' IV. RECEIPT OF REQUJEST FOR CONVERSION The microorganism identified under I above wtas received by this International Depositary Authority oht (date of the original deposit) and a request to convert the original deposit to a deposit under the Budapest Treaty was received by it on (date of receipt of request for conversion) V. INTERNATIONAL DEPOSITARY AUTHORITY Name: NCIM'B Ltd., Signature(s) of person(s) having the power to represent the International Depositary Authority or of authorised Address:23 St Maelhar Drive, onils:~~ Aberdeen. Date: 13 November 2001 AB24 3RY, Scotland.
Where Rule 6/4(d) applies, such date is the date on Whichs tIe Status of International Depositary Authority was acquired.
Form BP/4 (sale page) recrcnumber P32631W0 lnternntiottal appliestionNo.
P32631 WO I InicmationalapplictitionNo.
INDICATIONS REL1ATING TO A DEPOSITED MCkOORGANISM (P .TM ule l3bis) A- Tht indications made below relate to the microorganism referred tom in t description on page 8 ,line 2 B. M1ENTE N.CATIONOFD)EPOS1T Further deposits aie identi ficd on an additional sheet L Namneofdlepositaryilsti'ttiOfl NCIMB Lid Address of depositary ittstituilon (includintg postal code and country) 23 St Machar Drive Aberdeen AB24 3RY Scoland Date of deposit Acsin Number October 2001 NCM 41117 C A DDITIONAL INDICATIONS (trooc blaottk not applicable) This informration is continued onan additional sheet E iES IGN ATE D STATES FOR W111C11 INICATI ONS ARE MADE fitrhe indicclioisoare nohfor all desidnated Slates) In respect of all designated Slates to which such action is possible and to the extent that it is legally permissible under the law of the designated State, it is requested that a sample of the deposited biological material be made available only by the issue thereof lo an independent expert, in accordance with the retevant patent legislation, EPC Rule 28(4), UK Patent Rules 1995, Schedule 2, Paragraph 3, Australian Regulation 3.25(3) and generally similar provisions mutatis mutandis tor any other des gnated State.
rL. SEPA RATE FUJRNISH ING OF INDICATIONS (leave blank ifrnoropplieeble) The indications listed belowv will be submitted to the International Bureau later (tpccify te generntreroftle intdlcaions "Arcwuion Number of Deposit") *-Forreceiving Office use only ilthtis sheet was reccivedwiihtheinteration'l applicadti Autho rzdofficcr ForlntcrnationalBur~auuseoly LI Tis sheet was received byltheIriterntional Burcsu on: Authorized oticer Form i'C-/RO/1 34 (July 1992)
Claims (24)
1. A foodstuff, in particular for a dog or a cat, which incorporates colostrum, a 0 probiotic, a prebiotic and a yoghurt component. C 5
2. A foodstuff, as claimed in claim 1, further incorporating sugar. 0
3. A foodstuff as claimed in claim 1 or 2, further incorporating cocoa butter or (N oO a cocoa butter substitute.
4. A foodstuff, as claimed in claim 3, wherein the cocoa butter substitute is based on lauric fat.
5. A foodstuff, as claimed in 3 or 4, wherein the cocoa butter substitute comprises hydrogenated vegetable oil.
6. A foodstuff, as claimed in anyone of claims 1 to 5, wherein the colostrum is bovine, ovine or caprine.
7. A foodstuff, as claimed in anyone of claims 1 to 6, wherein the colostrum is a fraction containing colostrum derived growth factors and immune components.
8. A foodstuff, as claimed in anyone of claims 1 to 7, wherein the probiotic is one or more of Lactobacillus, Bifidobacterium, Bacteroides, Clostridium, Fusobacterium, Melissococcus, Propionibacterium, Streptococcus, Enterococcus, Eubacterium, Lactococcus, Staphylococcus, Peptostrepococcus, Bacillus, Pediococcus, Micrococcus, Leuconostoc, Weisella, Aerococcus and Oenococcus.
9. A foodstuff, as claimed in claim 8, wherein the probiotic is one or more of Bifidobacterium species and Bacillus subtilis.
A foodstuff, as claimed in claim 8, wherein the probiotic is one or more Lactobacillus acidophilus, such as the Lactobacillus deposited as NCIMB 41117. 00 O
11. A foodstuff, as claimed in any one of claims 1 to 10, wherein the prebiotic C is one or more of glucose, fructose, xylose, galactose, lactose, mannose, c arabinose, D-fucose, L-fucose, rhamnose, Actilight, Biotose, Palatinose, IMO, cellobiose, gentibiose, laevan, maltodextrin, maltose, melibiose, lactose, panorich, melezitose, raftiline, raftilose, stachyose, sucrose, tagatose, xylan, Sfructooligosaccharide, inulin, soy oligosaccharide, galactooligosaccharide, lactosucrose, maltooligosaccharide, xylooligosaccharide, fractionated inulin and raffinose. 00
12. A foodstuff, as claimed in any one of claims 1 to 11, in the form of a dried or semi-moist ready-to-eat kibble.
13. A foodstuff, as claimed in claim 12, wherein the kibble contains a coating of colostrum.
14. A foodstuff, as claimed in claim 12 or claim 13 wherein the probiotic is present on the outside of the kibble.
15. A foodstuff, as claimed in any one of claims 1 to 14 which comprises: a dried or moist ready-to-eat kibble comprising colostrum; a dried or moist ready-to-eat kibble comprising a probiotic.
16. A foodstuff, as claimed in any one of claims 1 to 14 which comprises: a dried or moist ready-to-eat kibble comprising a prebiotic; colostrum and/or probiotic in a liquid or semi-liquid format.
17. A foodstuff, as claimed in anyone of claims 1 to 11, in the form of a fat- based dairy matrix.
18. A foodstuff, as claimed in anyone of claims 1 to 11, in the form of a powder mix.
19. A foodstuff, as claimed in anyone of claims 1 to 18, for use in maintaining or improving the gastrointestinal health of an animal. 00 O
20. A method of maintaining or improving the gastrointestinal health of a pet C animal, the method comprising administering to the animal a foodstuff, as claimed Sin any one of claims 1 to 18.
21. A method, as claimed in claim 20, wherein the animal is a puppy or a kitten.
22. Use of colostrum, a probiotic, a prebiotic, a yoghurt component and c optionally a cocoa butter or cocoa butter substitute, in the manufacture of a 00 oo Sfoodstuff for maintaining or improving the gastrointestinal health of a pet animal, Sin particular a dog or a cat.
23. The use of colostrum, a probiotic, a prebiotic, a yoghurt component and a cocoa butter substitute based on lauric fat, in the manufacture of a foodstuff for maintaining or improving the gastrointestinal health of a pet animal, in particular a dog or a cat.
24. The use of colostrum, a probiotic, a prebiotic, a yoghurt component and a cocoa butter substitute in the manufacture of a foodstuff for maintaining or improving the gastrointestinal health of an animal of claim 22 or 23, wherein the cocoa butter substitute includes hydrogenated vegetable oil. MARS, INCORPORATED WATERMARK PATENT TRADEMARK ATTORNEYS P24107AU00
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2008200052A AU2008200052A1 (en) | 2001-11-12 | 2008-01-07 | Foodstuff |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0127152.7 | 2001-11-12 | ||
| GB0127528.8 | 2001-11-16 | ||
| AU2002339112A AU2002339112B2 (en) | 2001-11-12 | 2002-11-08 | Foodstuff |
| AU2008200052A AU2008200052A1 (en) | 2001-11-12 | 2008-01-07 | Foodstuff |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002339112A Division AU2002339112B2 (en) | 2001-11-12 | 2002-11-08 | Foodstuff |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2008200052A1 true AU2008200052A1 (en) | 2008-01-31 |
Family
ID=39016170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2008200052A Abandoned AU2008200052A1 (en) | 2001-11-12 | 2008-01-07 | Foodstuff |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2008200052A1 (en) |
-
2008
- 2008-01-07 AU AU2008200052A patent/AU2008200052A1/en not_active Abandoned
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2002339112B2 (en) | Foodstuff | |
| AU2002339112A1 (en) | Foodstuff | |
| DK166987B1 (en) | FEED MIXTURE FOR YOUNG ANIMALS | |
| CN101155518A (en) | Pet food compositions comprising two components | |
| MX2008010904A (en) | Animal food composition comprising nut shell. | |
| CZ2003535A3 (en) | Foodstuff preparation | |
| KR20080109795A (en) | Composition for beverage or food | |
| WO2017029245A1 (en) | Use of allulose as prebiotic | |
| US20220394999A1 (en) | Pet Food Compositions | |
| MXPA05007539A (en) | Food and feed compositions including resistant starch. | |
| US7608291B2 (en) | Treatment of infection in animals | |
| JP2009528031A (en) | Process for promoting overall health in animals | |
| WO1995017103A1 (en) | The use of mannan-rich materials in feedstuffs | |
| CN115697084A (en) | Ulcerative colitis diet, formulations, products, and methods thereof | |
| Muzaffar et al. | Commercially available probiotics and prebiotics used in human and animal nutrition | |
| JPWO2016136624A1 (en) | Immunomodulators and uses thereof | |
| KR101902313B1 (en) | Composition of baby food and nourishing food for pet | |
| US20150189901A1 (en) | Resistant Starch Food Bar System | |
| AU779710C (en) | Treatment of infection in animals | |
| AU2008200052A1 (en) | Foodstuff | |
| CN106472875A (en) | A kind of matching method of fish meal | |
| Alexander et al. | Prebiotics with Plant and Microbial Origins | |
| Ochodzki et al. | Studies on enzymatic fractionation, chemical composition and biological effects of dietary fibre in rape seed (Brassica napus L.). 2. Influence of rape seed dietary fibre on digestibility of protein and organic matter using unprocessed and heated full fat rape seed and isolated dietary fibre fractions added to rat diets | |
| KR20230138435A (en) | Food composition and health functional food containing Bacillus coagulans IDCC 1201 enhancing production of IgG | |
| CN116634889A (en) | Protein digestion and amino acid bioavailability by probiotic strains |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK4 | Application lapsed section 142(2)(d) - no continuation fee paid for the application |