CN102159093A - 在含有酚类化合物的组合物中降低收敛性 - Google Patents
在含有酚类化合物的组合物中降低收敛性 Download PDFInfo
- Publication number
- CN102159093A CN102159093A CN2009801361076A CN200980136107A CN102159093A CN 102159093 A CN102159093 A CN 102159093A CN 2009801361076 A CN2009801361076 A CN 2009801361076A CN 200980136107 A CN200980136107 A CN 200980136107A CN 102159093 A CN102159093 A CN 102159093A
- Authority
- CN
- China
- Prior art keywords
- purposes
- phosphatide
- composition
- aforesaid right
- acid
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 150000002989 phenols Chemical class 0.000 title claims description 30
- 235000019606 astringent taste Nutrition 0.000 title abstract 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims description 41
- 235000009569 green tea Nutrition 0.000 claims description 32
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 28
- 235000005487 catechin Nutrition 0.000 claims description 28
- 229950001002 cianidanol Drugs 0.000 claims description 19
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 14
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims description 12
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims description 12
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims description 10
- 235000013616 tea Nutrition 0.000 claims description 8
- 244000299461 Theobroma cacao Species 0.000 claims description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 229940030275 epigallocatechin gallate Drugs 0.000 claims description 6
- -1 flavonoids phenols Chemical class 0.000 claims description 6
- 230000007935 neutral effect Effects 0.000 claims description 6
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 claims description 5
- 239000000178 monomer Substances 0.000 claims description 5
- 150000003905 phosphatidylinositols Chemical class 0.000 claims description 5
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 claims description 4
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 claims description 4
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 claims description 4
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 claims description 4
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 claims description 4
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 claims description 4
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 claims description 4
- 235000012734 epicatechin Nutrition 0.000 claims description 4
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 4
- 230000002949 hemolytic effect Effects 0.000 claims description 4
- 150000002759 monoacylglycerols Chemical class 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical group OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims description 3
- 240000007154 Coffea arabica Species 0.000 claims description 3
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000016213 coffee Nutrition 0.000 claims description 3
- 235000013353 coffee beverage Nutrition 0.000 claims description 3
- 239000002537 cosmetic Substances 0.000 claims description 3
- 150000002206 flavan-3-ols Chemical class 0.000 claims description 3
- 235000011987 flavanols Nutrition 0.000 claims description 3
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 claims description 3
- 150000002216 flavonol derivatives Chemical class 0.000 claims description 3
- 235000011957 flavonols Nutrition 0.000 claims description 3
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 claims description 2
- WRGQSWVCFNIUNZ-GDCKJWNLSA-N 1-oleoyl-sn-glycerol 3-phosphate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)COP(O)(O)=O WRGQSWVCFNIUNZ-GDCKJWNLSA-N 0.000 claims description 2
- LRYZPFWEZHSTHD-HEFFAWAOSA-O 2-[[(e,2s,3r)-2-formamido-3-hydroxyoctadec-4-enoxy]-hydroxyphosphoryl]oxyethyl-trimethylazanium Chemical class CCCCCCCCCCCCC\C=C\[C@@H](O)[C@@H](NC=O)COP(O)(=O)OCC[N+](C)(C)C LRYZPFWEZHSTHD-HEFFAWAOSA-O 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 206010018910 Haemolysis Diseases 0.000 claims description 2
- 229920001991 Proanthocyanidin Polymers 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims description 2
- 235000014360 Punica granatum Nutrition 0.000 claims description 2
- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 235000013405 beer Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 229920002770 condensed tannin Polymers 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- XQRLCLUYWUNEEH-UHFFFAOYSA-N diphosphonic acid Chemical compound OP(=O)OP(O)=O XQRLCLUYWUNEEH-UHFFFAOYSA-N 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 235000021107 fermented food Nutrition 0.000 claims description 2
- 235000019225 fermented tea Nutrition 0.000 claims description 2
- 229930003935 flavonoid Natural products 0.000 claims description 2
- 235000017173 flavonoids Nutrition 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 claims description 2
- 239000002778 food additive Substances 0.000 claims description 2
- 230000008588 hemolysis Effects 0.000 claims description 2
- 230000006872 improvement Effects 0.000 claims description 2
- 239000002417 nutraceutical Substances 0.000 claims description 2
- 235000021436 nutraceutical agent Nutrition 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 150000008104 phosphatidylethanolamines Chemical class 0.000 claims description 2
- 229940067626 phosphatidylinositols Drugs 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims description 2
- 230000009467 reduction Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 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 22
- 239000000787 lecithin Substances 0.000 description 22
- 229940067606 lecithin Drugs 0.000 description 22
- 235000010445 lecithin Nutrition 0.000 description 22
- 239000000047 product Substances 0.000 description 10
- 150000001765 catechin Chemical class 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 8
- LNTHITQWFMADLM-UHFFFAOYSA-N anhydrous gallic acid Natural products OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 230000003993 interaction Effects 0.000 description 5
- 244000078534 Vaccinium myrtillus Species 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 229940074391 gallic acid Drugs 0.000 description 4
- 235000004515 gallic acid Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical class O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 2
- 241001674939 Caulanthus Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000588921 Enterobacteriaceae Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000016357 Mirtillo rosso Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000062780 Petroselinum sativum Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 235000017848 Rubus fruticosus Nutrition 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 102000007365 Sialoglycoproteins Human genes 0.000 description 2
- 108010032838 Sialoglycoproteins Proteins 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 2
- 244000077923 Vaccinium vitis idaea Species 0.000 description 2
- 235000021029 blackberry Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 230000003244 pro-oxidative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000008347 soybean phospholipid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- ZPDQFUYPBVXUKS-YADHBBJMSA-N 1-stearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)COP(O)(=O)OC[C@H](N)C(O)=O ZPDQFUYPBVXUKS-YADHBBJMSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 240000003152 Rhus chinensis Species 0.000 description 1
- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 125000004403 catechin group Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000001177 diphosphate Substances 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 231100000673 dose–response relationship Toxicity 0.000 description 1
- 150000002085 enols Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- UOXRPRZMAROFPH-IESLQMLBSA-N lysophosphatidylinositol Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)COP(O)(=O)OC1[C@H](O)[C@@H](O)C(O)[C@@H](O)[C@H]1O UOXRPRZMAROFPH-IESLQMLBSA-N 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000006384 oligomerization reaction Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 150000003907 phosphatidylinositol monophosphates Chemical class 0.000 description 1
- 230000004962 physiological condition Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000004704 ultra performance liquid chromatography Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229940075420 xanthine Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明通常涉及口味的领域。特别涉及收敛性的降低。本发明的一个实施方案涉及至少一种磷脂用于制备含酚组合物以降低组合物的收敛性的用途。
Description
本发明通常涉及口味的领域。特别涉及收敛性的降低。本发明的一个实施方案涉及至少一种磷脂用于制备含酚类化合物的组合物以降低组合物的收敛性的用途。
出于本发明的目的，酚类化合物是含有至少一个与芳环结合的羟基的任意化合物。
作为本发明对象的酚类化合物可见于多种水果中，例如苹果、黑莓、越橘、葡萄、桃、梨、李、悬钩子和草莓。蔬菜例如甘蓝(cabbage)、芹菜、葱和欧芹也含有大量的酚类。酚类化合物还存在于咖啡、巧克力、茶和酒中。这类化合物包括单体的单环酚类化合物，例如没食子，和化合物例如黄烷醇、黄酮醇和花色素。还包括了含有不同倍数的上述单体分子的寡聚和多聚的化合物，和许多这类化合物的酰基化和/或糖基化的衍生物。
普遍已知的绿茶酚，儿茶素(catechin)是黄酮类化合物(黄烷-3-醇)，其组成了新鲜茶叶的多达15％干重。未发酵的绿茶含有四种主要的儿茶素：表儿茶素(EC)、表儿茶素没食子酸酯(ECG，epicatechin gallate)、表没食子儿茶素(EGC)和表没食子儿茶素没食子酸酯(EGCG，epigallocatechin gallate)。表没食子儿茶素没食子酸酯(EGCG)是茶中最丰富的儿茶素。
因为它们的化学结构，植物酚能够消灭自由基和失活其它助氧化剂(pro-oxidant)。关于它们的抗氧化活性，许多健康好处已归因于天然酚类的膳食消耗(Shahidi，F.和Ho，C.T.(2005)ACS Symp.Ser.，909，1-8；Scalbert，A.等，(2005)Crit.Rev.Food Sci.Nutr.，45，287-306)。
多种流行病学的研究已解读了在茶消耗和人心血管疾病和癌症发生之间的关系。一些这类研究已经证实在红茶和绿茶的消费者中，显著的心血管疾病风险降低。此外，存在关于高剂量的绿茶对预防消化道癌症，特别是胃癌有好处的一些证据(Higdon，J.V.和Frei，B.(2003)Critical Reviewsin Food Science and Nutrition 43，89-143)。
酚类在中性至碱性pH下易于氧化，导致在存在氧气的条件下快速损失这类化合物。酚类在肠内主要的生理条件下减少的稳定性已被用于解释它们的低生物利用度(Manach，C.等，(2005)Review of97bioavailabilitystudies，Am.J.Clin.Nutr.，81，230S-242S)。
酚类是许多饮料和食品的收敛性的原因。收敛性描述为涩(puckering)、粗糙或干燥的口感，被认为是由酚类与碱性唾液的富含脯氨酸蛋白(PRP)相互作用引起的。普遍设想收敛性的分子起源是在酚结合后PRP的沉淀以及随后改变至口的粘膜层。虽然只有较高分子量的酚可以沉淀唾液蛋白，但黄烷-3-醇单体、黄烷-3-醇二体和三体，以及羟基苯甲酸表现出引发收敛性的感觉。这些较小的酚的收敛性可能源自与蛋白质形成不沉淀的复合物，或蛋白质与具有1，2-二羟基或1，2，3-三羟基的简单酚类的交联(Lesschaeve I.和Noble A.C.(2005)American Journal of ClinicalNutrition，81(增刊)330S-335S)。
收敛性的感觉对一些人是不愉快的，足以限制相关产品的消费者市场。例如，虽然绿茶可以提供明显的膳食好处，但许多人仍回避该饮料，因为它的收敛性。应对成分的收敛性的典型方法是增加整个食品的甜度。不幸的是，增加甜度只能部分的掩盖收敛性。此外，如果通过增加糖组分(例如蔗糖或类似的糖)来提高甜度，则卡路里的水平可不理想的增加。
因此，本发明的目标是提供在收敛的饮料和食品中降低收敛性，同时维持产品理想的感觉性质的方法。甚至更理想的获得比原始产品具有降低的收敛性和较少卡路里的食品。
本发明人惊讶的发现可以通过根据权利要求1的应用实现该目标。
因此，本发明的一个实施方案是至少一种磷脂用于制备含至少一种酚类化合物的组合物以降低组合物的收敛性的用途。
收敛性是科学领域明确定义的术语，是清楚的，因而必须与例如苦味区别开。
引用Isabelle Lesschaeve和Ann C Noble在Am J Clin Nutr 2005；81(增刊)：330S-5S中发表的文章，其公开文本通过引用整合到本文中。收敛性感觉上描述为涩的、粗糙的或干燥的口感，而收敛剂则化学上定义为沉淀蛋白质的化合物。对于可溶于水的酚类，据报道需要在500至3000之间的分子量。与该定义一致的是，Adams和Harbertson(Am J Enol Vitic1999；50：247-52)开发了对单宁的测定。
收敛性通常在组合物与口接触时感觉到。因此，在一个实施方案中，本发明的组合物将与口接触。
这包括但不限于想要用于人或动物消费的产品。例如想要外部应用的化妆品制品或乳膏也可以直接或间接的与口接触。
优选的，含酚组合物选自食品、药物、营养食品、食品添加剂、饮料、宠物食品、口部化妆品和牙齿护理产品。
任何磷脂或磷脂的组合都可用于本发明的目的。特别是可以使用酸性或中性的。
在本发明的特别优选的实施方案中，磷脂是中性的，甚至更优选的选自中性磷脂，例如磷脂酰胆碱、磷脂酰乙醇胺及其溶解衍生物(lyso-derivatives)、鞘磷脂；酸性磷脂例如磷脂酰丝氨酸、磷脂酸、磷脂酰甘油、心磷脂、单酰甘油单磷酸(monoacylglycerol monophosphate)、单酰甘油二磷酸(monoacylglycerol diphosphate)、双磷脂酰-单磷脂酸(biphosphatidyl-monophosphatidic acid)、磷脂酰肌醇(phosphatidylinositol)、磷脂酰肌醇磷酸(phosphatidylinositol phosphates)，或酸性溶血磷脂，例如溶血磷脂酰丝氨酸(lysophosphatidylserine)、溶血磷脂酸、溶血磷脂酰肌醇(lysophosphatidylinositol)、溶血磷脂酰甘油(lysophosphatidylglycerol)、双磷脂酰-溶血磷脂酸(bisphosphatidyl-lysophosphatidic acid)；或其混合物。
在本发明的特别优选的实施方案中，只使用中性磷脂。其具有这样的优点，即这类磷脂允许甚至在复杂的食品系统中产生降低收敛性所需的结构，从而可用于广泛的产品。
导致收敛性的酚类化合物通常以植物、水果、动物产品和/或其提取物的形式存在。
优选的，酚类化合物以来自天然食物产品中的提取物的形式提供。
如上所述，酚类化合物可见于多种水果中，例如苹果、黑莓、越橘、葡萄、桃、梨、李、悬钩子和草莓；蔬菜例如甘蓝、芹菜、葱或欧芹。
此外，组合物可以包括柑橘类水果、浆果、葡萄、可可、核桃(walnut)、花生、石榴、巴拉圭茶、蔬菜、调料(seasoning)、调味料(flavoring material)、大豆；乳、水产品、坚果、发酵食品、可可、咖啡、巧克力；茶，特别是红茶、绿茶、发酵茶、半发酵茶、酒、啤酒、橄榄油、提取物或其部分。
根据本发明使用的典型酚类优选的选自羟基苯甲酸和类黄酮酚类，包括黄烷醇和黄酮醇，例如黄烷-3-醇单体，如儿茶素、表儿茶素、表没食子儿茶素、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯，及其寡聚物和多聚物，例如原花色素或缩合单宁。
任意量的磷脂可有效降低含酚化合物的产品的收敛性，特别是感觉到的收敛性。
磷脂的效率基本符合剂量响应曲线。
然而，在优选的实施方案中，组合物包括磷脂和酚类，其重量比例在1∶10至10∶1的范围，优选在1∶2至4∶1的范围。
在本发明的一个实施方案中，磷脂以在组合物的0.01-80重量份范围内的量用于含酚组合物中，优选以在组合物的0.05-5重量份范围内的量。
本发明人还发现，磷脂不但可以只用于降低含酚类化合物的组合物的收敛性，还可以可选的或额外的用于增加酚类的稳定性。
此外，可选的或额外的，它们可用于增加酚类化合物的生物利用度和/或改善含酚组合物的口味。
本领域技术人员可以理解，在不脱离所公开的本发明范围的条件下，他们可以自由的组合本文所述的本发明的所有特征。特别是所述用于本发明用途的特征可用于本发明的食品，反之亦然。
本发明的其他优点和特征根据下列实施例和附图是显而易见的。
图1显示卵磷脂对绿茶中的Egcg的结合。
实施例：
磷脂对儿茶素的口味和稳定性的影响
确定磷脂对绿茶儿茶素口味和稳定性的影响。此外，显示了磷脂和儿茶素之间的复合体的形成。
材料
绿茶提取物来自Choladi factory，India(批次52160450；2006年1月)。Soya卵磷脂(Phospholipon 80；批次60351；Phospholipid GmbH)是富含磷脂的产品，含约80％的磷脂酰胆碱。
绿茶样品的制备
通过在37℃搅拌混合物2h，将Soya卵磷脂分散在蒸馏水中，产生不同的浓度(0.05％；0.1％和0.2％)。在用Ultraturrax以全速预均质化样品前，将磷酸盐缓冲液添加到各个样品中，在pH 6.0产生20mM的终浓度。分散液用氮气冲洗(flush)5分钟，然后加入绿茶提取物至终浓度为0.2％。在温和搅拌15min后，用Microfluidizer处理器(Microfluidics，Newton，MA，USA)在250bar运行1次，来最终均质化混合物。遵循相同的流程制备绿茶对照，除了不添加任何卵磷脂。将均质化的分散体装入1lt玻璃瓶中，在蒸汽加热的水浴中灭菌(80℃30秒)。
绿茶样品的储存
灭菌的样品储存在室温下可达25天。通过储存测试，没有检测到任何嗜温微生物(mesophilic germ)或肠杆菌科(Enterobacteriaceae)的微生物污染。
儿茶素分析
在C-18柱上，通过UPLC分析新鲜的和储存的样品中的绿茶儿茶素，使用280nm的UV检测。为确定总儿茶素，用浓缩的醋酸处理样品，并用抗坏血酸、EDTA和乙腈稳定提取物。为确定游离的儿茶素，每个样品先使用Eppendorf(Dr Vaudaux AG，Binningen，CH)离心机5415在14,000x g旋转30min。然后如前所述处理所获得的上清液。计算(-)-表没食子儿茶素(Egc)、(-)-表没食子儿茶素-3-没食子酸酯(Egcg)和咖啡因的稳定性和与磷脂的结合。
感觉评估
评判小组
预先训练的进行收敛性评估的21名评判员(内部和外部的)参与感觉测试。
测试
根据0-10线性评分(0＝无收敛性，10＝强收敛性)为每种绿茶样品的收敛性强度打分。在过程开始，分别仅品尝绿茶(对照)示例最大收敛性(10分)。估计4种具有不同卵磷脂浓度(0-0.15％)的样品的各种的收敛性强度。样品以平衡的顺序单个存在。在每个样品之间遵守3分钟的停顿，品尝者可以漱口，以及通过咀嚼面包中和所述口味。
样品的情况介绍
样品在红光下置于1.5ml的深黑色Eppendorf管中，以掩饰由于分散的卵磷脂造成的外观差异。品尝者被指导将管的完整内容物放入口中，评估口味，然后吐掉。每种样品存在一式两份，使品尝者需要时能够重复任何品尝。
结果和讨论
游离和结合的绿茶儿茶素
分析含有递增浓度的卵磷脂(0.05；0.1；0.15％)的绿茶样品的游离和结合的儿茶素。没有没食子酸酯部分的绿茶儿茶素只表现出与卵磷脂非常微弱的结合。相反，发现具有没食子酸酯部分的绿茶儿茶素(Egcg和Ecg)与添加的卵磷脂相互作用，产生结合和游离的儿茶素级分。结合儿茶素没食子酸酯与游离的比例随添加到绿茶中的卵磷脂的量而增加(参见图1关于Egcg的结果)。
不希望被任何理论约束，本发明人目前假设Ecg和Egcg作为绿茶中“最亲脂”的儿茶素具有与磷脂(特别是卵磷脂)的一定亲和力，可以与其可逆的结合。
卵磷脂对绿茶收敛性的影响
通过感觉评估确定含卵磷脂的绿茶样品的收敛性(表1)。
关于四种样品的每一种的收敛性评分的统计学分析，以及卵磷脂浓度和对收敛性降低效果之间的关系，显示了收敛性随增加的卵磷脂浓度而明确的减少。然而，ANOVA(方差分析)显示，无法显著的区分不同的卵磷脂浓度(p＝0.14)。
表1显示了以卵磷脂浓度的函数的所感觉到的绿茶中的收敛性的平均分数、标准偏差和置信区间。
已报道与其它的绿茶儿茶素相比，具有没食子酸酯部分的儿茶素(Egcg和Ecg)对收敛性具有更显著的影响(Hayashi，N.等，(2005)Biosc.Biotechnol.Biochem.，69，1306-1310)。目前报道的Egcg和Ecg与磷脂的结合应该限制了这类儿茶素与唾液蛋白质以及口中相应的受体的可能的相互作用。因而可以解释为何在含磷脂特别是卵磷脂的样品中发现降低的收敛性。
卵磷脂对绿茶稳定性的影响
分析用于收敛性品尝的同一绿茶样品在储存期间的稳定性。
基于这类绿茶儿茶素与磷脂的相互作用，也可以解释磷脂对儿茶素没食子酸酯抗氧化分解的保护作用(表2)，特别是如果相互作用在保存期内持续。
表2：Egc和总Egcg在储存期间的稳定性
实际上，对含磷脂(例如卵磷脂)的绿茶样品在储存期间内的游离和结合儿茶素的分析揭示，结合Egcg的百分比不仅维持恒定，而且还随时间轻微增加(表3)。这一增加是由于游离形式的优先降解导致游离和结合Egcg之间的比例改变而导致的。
表3：Egcg和卵磷脂在储存期间的相互作用
卵磷脂对Egcg在绿茶样品的储存期间内的剂量依赖性稳定作用(表3)可以很好的支持这样的假说，即儿茶素通过与磷脂的相互作用受到保护。在其它的绿茶组分中，发现在选定的储存条件下，黄嘌呤生物碱咖啡因(xanthine alkaloide caffeine)是相当稳定的，不依赖与卵磷脂的任何相互作用。
考虑上述结果，可以得出这样的结论，即相同的机制对在储存期间保护这些儿茶素以及对在品尝此类绿茶制品的过程中感觉到的降低的收敛性负责，所述机制即没食子酸儿茶素与卵磷脂囊泡表面的结合。
Claims (13)
1.至少一种磷脂用于制备含至少一种酚类化合物的组合物以降低组合物的收敛性的用途。
2.权利要求1的用途，其中组合物将与口接触。
3.根据上述权利要求之一的用途，其中磷脂选自中性磷脂，例如磷脂酰胆碱、磷脂酰乙醇胺及其溶解衍生物、鞘磷脂；酸性磷脂例如磷脂酰丝氨酸、磷脂酸、磷脂酰甘油、心磷脂、单酰甘油单磷酸、单酰甘油二磷酸、双磷脂酰-单磷脂酸、磷脂酰肌醇、磷脂酰肌醇磷酸，或酸性溶血磷脂，例如溶血磷脂酰丝氨酸、溶血磷脂酸、溶血磷脂酰肌醇、溶血磷脂酰甘油、双磷脂酰-溶血磷脂酸；或其混合物。
4.根据上述权利要求之一的用途，其中组合物选自食品、药物、营养食品、食品添加剂、饮料、宠物食品、口部化妆品和牙齿护理产品。
5.根据上述权利要求之一的用途，其中组合物包括柑橘类水果、浆果、葡萄、可可、核桃、花生、石榴、巴拉圭茶、蔬菜、调料、调味料、大豆；乳、水产品、坚果、发酵食品、可可、咖啡、巧克力；茶，特别是红茶、绿茶、发酵茶、半发酵茶、酒、啤酒、橄榄油、提取物或其部分。
6.根据上述权利要求之一的用途，其中酚类化合物以来自天然食物产品的提取物的形式提供。
7.根据上述权利要求之一的用途，其中组合物包括磷脂和酚类，其重量比例在1∶10至10∶1的范围，优选在1∶2至4∶1的范围。
8.根据上述权利要求之一的用途，其中仅使用中性磷脂。
9.根据上述权利要求之一的用途，其中磷脂以在组合物的0.01-80重量份范围内的量用于含酚组合物中，优选以在组合物的0.05-5重量份范围内的量。
10.根据上述权利要求之一的用途，其中酚优选的选自羟基苯甲酸和类黄酮酚类，包括黄烷醇和黄酮醇，例如黄烷-3-醇单体，如儿茶素、表儿茶素、表没食子儿茶素、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯；及其寡聚物和多聚物，例如原花色素或缩合单宁。
11.根据上述权利要求之一的用途，以增加酚类的稳定性。
12.根据上述权利要求之一的用途，以改善酚类的生物利用度。
13.根据上述权利要求之一的用途，以改善含酚组合物的口味。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP08105432.2 | 2008-09-25 | ||
| EP20080105432 EP2172117B1 (en) | 2008-09-25 | 2008-09-25 | Reducing astringency in compositions containing phenolic compounds |
| PCT/EP2009/061891 WO2010034642A1 (en) | 2008-09-25 | 2009-09-14 | Reducing astringency in compositions containing phenolic compounds |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102159093A true CN102159093A (zh) | 2011-08-17 |
| CN102159093B CN102159093B (zh) | 2014-07-02 |
Family
ID=41343942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200980136107.6A Active CN102159093B (zh) | 2008-09-25 | 2009-09-14 | 磷脂降低含有酚类化合物的组合物的收敛性的用途 |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US9265276B2 (zh) |
| EP (2) | EP2172117B1 (zh) |
| JP (1) | JP5932333B2 (zh) |
| KR (1) | KR20110074545A (zh) |
| CN (1) | CN102159093B (zh) |
| AT (1) | ATE533364T1 (zh) |
| AU (1) | AU2009296041B2 (zh) |
| BR (1) | BRPI0919026A2 (zh) |
| CA (1) | CA2737944C (zh) |
| CL (1) | CL2011000660A1 (zh) |
| ES (1) | ES2376600T3 (zh) |
| MX (1) | MX2011002591A (zh) |
| MY (1) | MY153859A (zh) |
| PL (1) | PL2172117T3 (zh) |
| RU (1) | RU2504221C2 (zh) |
| UA (1) | UA104874C2 (zh) |
| WO (1) | WO2010034642A1 (zh) |
| ZA (1) | ZA201103048B (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410626A (zh) * | 2017-04-14 | 2017-12-01 | 安徽兆龙食品有限公司 | 一种含有茶多酚的巧克力及其制备方法 |
| CN109349465A (zh) * | 2018-11-23 | 2019-02-19 | 华南理工大学 | 一种祛除苦涩味的高活性浓度青橄榄汁及其制备方法 |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL2387391T3 (pl) * | 2009-07-24 | 2017-09-29 | Mika Pharma Gesellschaft Für Die Entwicklung Und Vermarktung Pharmazeutischer Produkte Mbh | Sposób otrzymywania ciekłej kompozycji stosowalnej w postaci piany na skórę oraz kompozycja do aplikowania miejscowego |
| JP5901948B2 (ja) * | 2011-11-21 | 2016-04-13 | 静岡県公立大学法人 | ポリフェノール類化合物の苦渋味の評価方法 |
| US9247758B2 (en) | 2011-12-06 | 2016-02-02 | Nippon Suisan Kaisha, Ltd. | Taste-improving agent and food or drink containing same |
| US20130309215A1 (en) * | 2012-05-15 | 2013-11-21 | Mika Pharma Gesellschaft Fur Die Entwicklung Und Vermarktung Pharmazeutischer Produkte Mbh | Pharmaceutical composition |
| EP2948002B1 (en) | 2013-01-22 | 2018-10-17 | Mars, Incorporated | Flavor composition and edible compositions containing same |
| DE102014010826A1 (de) | 2014-07-23 | 2016-01-28 | Innotec Research Ug (Haftungsbeschränkt) | Optimierte chemische oder physikalische Kombination von Grüntee-Extrakt mit weiteren Hilfsstoffen zur gleichzeitigen Stabilisierung des Grüntee-Extrakts und zur Modulierung körpereigener Prozesse. |
| CN105580932B (zh) | 2014-10-22 | 2021-11-30 | 可口可乐公司 | 制备具有不同味道的茶叶提取物的方法 |
| JP6866060B2 (ja) * | 2014-10-27 | 2021-04-28 | 花王株式会社 | 精製茶抽出物の製造方法 |
| JP6395574B2 (ja) * | 2014-11-26 | 2018-09-26 | 花王株式会社 | 豆腐 |
| JP6730788B2 (ja) * | 2015-08-31 | 2020-07-29 | 花王株式会社 | 精製カテキン類含有組成物の製造方法 |
| US11260099B2 (en) | 2016-12-16 | 2022-03-01 | Hills Pet Nutrition, Inc. | Pet food compositions |
| JP7077055B2 (ja) * | 2018-02-19 | 2022-05-30 | 高砂香料工業株式会社 | 茶類抽出物 |
| US20210315244A1 (en) * | 2018-09-07 | 2021-10-14 | Mars, Incorporated | Compounds that modulate gpr92 receptor activity and pet food products containing the same |
| US11820993B2 (en) | 2020-10-30 | 2023-11-21 | Rijk Zwaan Zaadteelt En Zaadhandel B.V. | Peronospora resistance in Spinacia oleracea |
| CN112877339B (zh) * | 2021-02-25 | 2022-02-11 | 华中农业大学 | 柿原花青素前体跨膜转运基因DkMATE7及其应用 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1844785A1 (en) * | 2006-04-13 | 2007-10-17 | Indena S.P.A. | Phospholipid complexes of olive fruits or leaves extracts having improved bioavailability |
Family Cites Families (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4906480A (en) * | 1988-04-07 | 1990-03-06 | Forsyth Dental Infirmary For Children | Sweetness and flavor enhanced compositions and method of preparing such compositions |
| CA2159465A1 (en) * | 1993-04-01 | 1994-10-13 | Paul H. Todd, Jr. | Lipid-soluble green tea catechin antioxidant solutions |
| IT1265312B1 (it) * | 1993-12-21 | 1996-10-31 | Indena Spa | Formulazioni contenenti carotenoidi e procarotenoidi associati a polifenoli nella prevenzione dei danni da abnorme produzione di |
| JP2717511B2 (ja) | 1994-07-01 | 1998-02-18 | 花王株式会社 | 苦味含有物質の被覆組成物 |
| JP3419957B2 (ja) | 1995-06-06 | 2003-06-23 | 花王株式会社 | 味覚改質剤 |
| JPH10150929A (ja) | 1996-11-21 | 1998-06-09 | Kao Corp | リン脂質を配合した食品 |
| JP4365900B2 (ja) | 1998-02-23 | 2009-11-18 | 太陽化学株式会社 | アレルギー予防用組成物 |
| US6291533B1 (en) * | 1999-12-22 | 2001-09-18 | Vitamerica, Inc. | Dietary supplements for each specific blood type |
| JP2001316259A (ja) * | 2000-05-01 | 2001-11-13 | Taiyo Kagaku Co Ltd | ポリフェノール類製剤 |
| DE10217555A1 (de) * | 2002-04-19 | 2004-02-19 | Degussa Bioactives Deutschland Gmbh | Physiologisch verträgliche, Phospholipid-haltige, stabile und harte Matrix |
| JP2004073196A (ja) | 2002-07-31 | 2004-03-11 | Fuji Oil Co Ltd | 渋味ないし収斂味改善剤および渋味ないし収斂味の改善された経口組成物又は口腔用組成物 |
| JP2005124540A (ja) * | 2003-10-27 | 2005-05-19 | Taiyo Kagaku Co Ltd | ポリフェノール組成物 |
| JP3766670B2 (ja) * | 2003-12-16 | 2006-04-12 | 花王株式会社 | 容器詰飲料 |
| RU2267276C1 (ru) * | 2004-07-05 | 2006-01-10 | Кубанский государственный технологический университет | Пищевой функциональный продукт |
| WO2007039262A1 (en) * | 2005-09-30 | 2007-04-12 | Dsm Ip Assets B.V. | Novel compositions containing polyphenols |
| CN101432007A (zh) | 2006-03-07 | 2009-05-13 | 雀巢产品技术援助有限公司 | 合益素混合物 |
| US20080069939A1 (en) | 2006-09-18 | 2008-03-20 | Catani Steven J | Solid, unit dose, sweetening compositions |
| US20080213441A1 (en) * | 2006-12-27 | 2008-09-04 | Cathy Jean Ludwig | Reduction of Astringency in Polyphenol Compositions |
| BRPI0704096E2 (pt) * | 2006-12-27 | 2009-09-15 | Kraft Foods Holdings Inc | método para reduzir significantemente os nìveis de adstringência e amargor em composições de polifenol, e, composição |
-
2008
- 2008-09-25 EP EP20080105432 patent/EP2172117B1/en active Active
- 2008-09-25 ES ES08105432T patent/ES2376600T3/es active Active
- 2008-09-25 AT AT08105432T patent/ATE533364T1/de active
- 2008-09-25 PL PL08105432T patent/PL2172117T3/pl unknown
-
2009
- 2009-09-14 WO PCT/EP2009/061891 patent/WO2010034642A1/en active Application Filing
- 2009-09-14 UA UAA201105170A patent/UA104874C2/uk unknown
- 2009-09-14 US US13/121,107 patent/US9265276B2/en active Active
- 2009-09-14 CN CN200980136107.6A patent/CN102159093B/zh active Active
- 2009-09-14 MY MYPI2011000965A patent/MY153859A/en unknown
- 2009-09-14 JP JP2011528288A patent/JP5932333B2/ja active Active
- 2009-09-14 EP EP09782985A patent/EP2358220A1/en not_active Withdrawn
- 2009-09-14 AU AU2009296041A patent/AU2009296041B2/en not_active Ceased
- 2009-09-14 CA CA2737944A patent/CA2737944C/en active Active
- 2009-09-14 RU RU2011116197/13A patent/RU2504221C2/ru active
- 2009-09-14 MX MX2011002591A patent/MX2011002591A/es active IP Right Grant
- 2009-09-14 BR BRPI0919026A patent/BRPI0919026A2/pt not_active Application Discontinuation
- 2009-09-14 KR KR20117008881A patent/KR20110074545A/ko not_active Application Discontinuation
-
2011
- 2011-03-25 CL CL2011000660A patent/CL2011000660A1/es unknown
- 2011-04-21 ZA ZA2011/03048A patent/ZA201103048B/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1844785A1 (en) * | 2006-04-13 | 2007-10-17 | Indena S.P.A. | Phospholipid complexes of olive fruits or leaves extracts having improved bioavailability |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410626A (zh) * | 2017-04-14 | 2017-12-01 | 安徽兆龙食品有限公司 | 一种含有茶多酚的巧克力及其制备方法 |
| CN109349465A (zh) * | 2018-11-23 | 2019-02-19 | 华南理工大学 | 一种祛除苦涩味的高活性浓度青橄榄汁及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| PL2172117T3 (pl) | 2012-04-30 |
| RU2011116197A (ru) | 2012-10-27 |
| CN102159093B (zh) | 2014-07-02 |
| AU2009296041B2 (en) | 2014-10-09 |
| CA2737944A1 (en) | 2010-04-01 |
| JP2012503479A (ja) | 2012-02-09 |
| JP5932333B2 (ja) | 2016-06-08 |
| US9265276B2 (en) | 2016-02-23 |
| ES2376600T3 (es) | 2012-03-15 |
| ATE533364T1 (de) | 2011-12-15 |
| MX2011002591A (es) | 2011-04-26 |
| MY153859A (en) | 2015-03-31 |
| ZA201103048B (en) | 2012-09-26 |
| WO2010034642A1 (en) | 2010-04-01 |
| KR20110074545A (ko) | 2011-06-30 |
| RU2504221C2 (ru) | 2014-01-20 |
| US20110269851A1 (en) | 2011-11-03 |
| CA2737944C (en) | 2016-12-13 |
| AU2009296041A1 (en) | 2010-04-01 |
| EP2172117B1 (en) | 2011-11-16 |
| BRPI0919026A2 (pt) | 2015-09-15 |
| CL2011000660A1 (es) | 2011-09-02 |
| UA104874C2 (uk) | 2014-03-25 |
| EP2358220A1 (en) | 2011-08-24 |
| EP2172117A1 (en) | 2010-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102159093B (zh) | 磷脂降低含有酚类化合物的组合物的收敛性的用途 | |
| Ding et al. | Nutritional composition in the chia seed and its processing properties on restructured ham-like products | |
| Ho et al. | Stability and recovery of cyclodextrin encapsulated catechin in various food matrices | |
| CN100374044C (zh) | 含有生物活性亲脂化合物的初级组合物 | |
| Ares et al. | Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts | |
| Park et al. | Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract | |
| JP4806832B2 (ja) | 飲食品組成物 | |
| CN101495001B (zh) | 改良的饮料 | |
| CA3100296A1 (en) | Composition containing flavonoid-cyclodextrin clathrate compound | |
| JP2008148588A (ja) | ポリフェノール組成物 | |
| JP2012528125A (ja) | バイオアベイラビリティを改善した緑茶抽出物 | |
| JP2012503479A5 (zh) | ||
| JP2006129757A (ja) | 苦味やえぐ味を低減した緑茶抽出物、及び該抽出物を含有する飲食品 | |
| JP2007097465A (ja) | 苦味、渋味が低減されたペプチド含有飲食品およびその製造方法 | |
| Santos et al. | Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources | |
| JP2006014730A (ja) | 食品 | |
| JP2009221116A (ja) | 天然素材の抗酸化作用および／またはリパーゼ阻害活性を増強させる方法、ならびに当該活性が増強された天然素材 | |
| Grumezescu et al. | Nutrients in Beverages: Volume 12: The Science of Beverages | |
| KR100510253B1 (ko) | 항산화, 항관절염 및 항치매 효과를 지니는 기능성 식품조성물 | |
| JP4965530B2 (ja) | ベンゼン生成抑制剤およびベンゼン生成抑制方法 | |
| JP5010632B2 (ja) | 乳製品の光劣化臭マスキング剤、該マスキング剤を含有する乳製品並びに該マスキング剤を利用する光劣化臭のマスキング方法 | |
| AU2011353419C1 (en) | Milk-added, low-calorie black tea beverage | |
| JP2006160668A (ja) | 過酸化脂質生成抑制剤 | |
| JP5403332B2 (ja) | バニラ豆のリパーゼ阻害活性増強方法、およびリパーゼ阻害剤 | |
| JP2022076231A (ja) | 経口用組成物 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190726 Address after: Vevey Patentee after: SOCIETE DES PRODUITS NESTLE S. A. Address before: Vevey Patentee before: Nestle Products Technical Assistance Co., Ltd. |