Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments

Definitions

• the present invention relates to low homocysteinogenic dairy products enriched with Vit B6 and optionally with folic acid, magnesium, cysteine and Vit B12.
• hyperhomocysteinemia is associated also with other health and mental risks, e.g. high homocysteine (HCY) and manic depressions, seizure disorders, depression, asthma and migraine headaches. All said diseases respond extremely well to Vit B6 therapy. (Braverman and Pfeiffer, 1987, In: The Healing nutrients within, D. Homocysteine, p. 155-162, Keats Pub ⁇ lish.Inc.New Canaan, Conn.). This can be done due to the fact that HCY is a most exicatory amino acid. Representative reports regarding recent research evidence on the mental implications of hyper-HCY and/or interrupted sulfur-amino acid metabolism ' are in particular presented in the following articles:
• HCY or tHCY in connection with the present invention refer to the sum of the multiple forms of homocysteine, homocystine and cysteine-homocysteine complex.
• HCY levels on vascular diseases appeared to be independent from LDL or HDL, diabetes mellitus, smoking body mass index, high blood pressure and age.
• the LDL is the high cholesterol and high risk fraction in the human plasma.
• HDL is the protective lipoprotein fraction.
• hyperhomocysteinemia is an independent risk factor although some correlations exist between HCY with other risk factors, i.e. between HCY and advanced age, reduced physical activity, increased smoking, higher cholesterol levels and increased diastolic pressure. (Nygard et. al. , 1995, JAMA, 274(19:1526- 33) .
• HCY levels were associated with an increased risk of arteriosclerotic vascular diseases. This association meets the criteria of causality (111 AB, 1965, Proc. R. Soc. Med. 58:295- 300), consistency, strength, temporality and biological plausibility. Elevated t-HCY levels precede the occurrence of coronary heart diseases. (Stampler et. al. , 1992, JAMA268:877- 881). Early signs of premature carotid arterial stenosis were found by ultrasound among heterozygoses for homocysteinuria. (Rubbet. al. 1990, Metabolism 1191-1195; Clarke et. al., 1992, " Ir. J. Med. Sci.
• a ther olabile variant of methylene tetrahydro folate reductase can explain about 17% of CVD patients and 28% of patients suffering of a premature vascular disease who had hyperhomocysteinemia.
• the latter condition can be treated by administering folic acid (Kang et. al. , 1988, Am. Hum. Genet. 43:414-421) .
• hyperhomocysteinemia may result primarily from diet due to either high intake of methionine or inadequate intake of the cofactor ⁇ Vit B6, folic acid, magnesium, cysteine and/or Vit B12 which are involved in converting HCY into methionine or degradation of HCY to keto-butyrate.
• condition ⁇ namely high methionine and low Vit B6 and/or other cofactors can exist in animal protein, i.e. in dairy products.
• Homocysteine is a natural amino acid metabolite of the methionine, but it occurs only transiently before being converted into the harmles ⁇ cystathionine by (Cystathionine synthase) . Cystathionine is then cleaved to form cysteine, 2- ketobutyrate and ammonium ions (by cystathioninase) . Both enzymes involved comprise pyridoxal (Vit B6) phosphate as coenzyme.
• Vit B6 pyridoxine
• folic acid has been found to be most effective in reducing fasting HCY (Brattstrom et. al., 1990, Athero ⁇ clerosi ⁇ , 81:51-60; Bratt ⁇ trom et. al., 1992, A. Neural. Re ⁇ ., 14:81).
• the addition of Vit B6 did not prevent high fasting plasma HCY in adults but it reduced the HCY levels in fast growing rats when the requirements of HCY were increased (Coburn, 1990, Ann. N.Y. Acad. Sci., 585:76-85) as well as under methionine load (Miller et.
• Hyperhomo- cysteinemiacysteinemia was defined by two alternative measures, namely high fasting level and/or after oral methionine loading. Bother showed to be independent risk factors for CVD (Bo ⁇ tom et. al. , Artherosclerosis, 116:147-51). The authors found that 75% of tho ⁇ e with post- ethionine loading hperHCY had fasting total HCY concentrations below the 75th percentile (10.7 mcmole/1). They therefore concluded that fasting total plasma HCY determination alone fails to identify a sizable percentage, more than 40% of persons who have clinically relevant hyperhomocysteinemia post methionine loading. This empha ⁇ ize ⁇ the importance of Vit B6 coming together with high methionine food ⁇ . Folic acid can reduce HCY by re-mythlation and thus produce methionine. Thus this step seems to be less effective under methionine load.
• Vit B6 deficiency can block the pathway of HCY catabolism to cysteine and thu ⁇ reduce the availability of cysteine. Accumulated aggregates of HCY with cysteine to form mixed disulfide ⁇ can further lead to secondary cysteine deficiency, that can effect the glutathione antioxidative system, which is important for cardio-vascular health. Diets high in meat and dairy products, which comprise a large amount of methionine, require more Vit. B6, but often cont :.n less B6 due to losse ⁇ during food processing (Papaioannou, 1986, Medical Hypothesis, cited in Braverman and Pfeiffer al., 1987).
• Homocysteine increase ⁇ a ⁇ folic acid decrease ⁇ in pla ⁇ ma of healthy men during ⁇ hort term dietary folic acid and methyl group re ⁇ triction Jacob et. al. , J. Nutr. 1994, 124(7) :1072- 80.
• the po ⁇ ible a ⁇ ociation of folic acid deficiency with homocy ⁇ teinemia was recently investigated. (Kang et. al. , 1987, Metabolism 36; 458-462; Stabler, et. al. , 1988, J. Clin. Invest. 81:466-74). They demonstrated a striking negative correlation between serum folic acid concentrations and protein-bound HCY.
• Folic acid appears to be the mo ⁇ t effective agent again ⁇ t hyperHCY as it reduced fasting levels even when given alone.
• Low folic acid status is mo ⁇ t commonly caused by low dietary folic intake (Stampfer, et. al. , 1995, N. Eng. J. Med., 332:328-329) .
• the folic acid-Vit B12 required re-methylation of homocysteine to methionine normally converts " 50% of available homocysteine back to methionine.
• thi ⁇ ⁇ tep i ⁇ inhibited either due to Vit B12 deficiency or inborn fault ⁇ of Vit 12 metabolism or folic acid metabolism, it was shown to elevate the concentration of circulating homocysteine to values thought to represent an important risk factor for the development of occlusive vascular disease (Baum-gartner , et. al., 1980, J. Inherited Metab. Dis. :101-103; Kang, et. al., 1986, U. Clin. Invest 77:1482-1486.) VIT B12;
• Vit B12 alone i ⁇ effective in lowering HCY level ⁇ in cases with overt cobalamine deficiency (Brattstrom et. al., 1990, Atherosclerosi ⁇ , 81:51-60; Bratt ⁇ trom et. al. , 1988, Metabolism, 37:175-178; Lindenbaum et. al. , 1988, N. Eng. J. Med. 818:1720-1729).
• Vit B12 deficiency in ⁇ heep cau ⁇ ed lipid accumulation, peroxidation and decreased liver Vit E (Kennedy et. al. 1994, Int. J. Vitam. Nutr. Re ⁇ ., 64(4) :270- 6).
• Thi ⁇ re ⁇ ults suggest that the initiation of peroxidation is related to the increase in plasma homocysteine.
• SAM S-adenosyl- methionine
• ATP adenosyl-triphosphate
• Dairy products are among the foods highest in methionine/VIT B6 ratio in low fat Ricotta, for example, the ratio methionine/ Vit B6 is 14245:1 (mg/mg). In many beef varieties it is around 2000 and in many cereals it is around 500.
• the RDA' (recom- mended daily allowance) 1 cup (226 g) of low fat cottage cheese 2% contains 934 mg of methionine, which corresponds about to 200% of the RDA but only 0.172 mg of vit B6 which is 8.6% of the RDA. In this case the ratio methionine:Vit B6 i ⁇ 5430.
• the concentrations of folic acid and magne ⁇ ium are proportionally quite low, i.e. one cup of low fat 2% cottage chee ⁇ e contains 16% and 4% of the RDA for folic acid and magnesium, re ⁇ pectively.
• the methionine concentration (as % of RDA) i ⁇ 20, 13, and 50 ti e ⁇ higher than that of the above metabolic cofactor ⁇ ,re ⁇ pectively.
• Human milk has a much higher whey : casein ratio than cows milk. Increasing the ratio of the Whey fraction is the basic step for converting cows milk ingredients into humanized infant milk formula.
• Vit B6 is water-soluble. It is very sen ⁇ itive. Proce ⁇ ing can result in considerable lo ⁇ s of its activity: 15 to 70% in freezing fruits and vegetables; 50% to 70% in processing meats, 50% to 90% in milling grain.
• FOLIC ACID
• Vit B12 i ⁇ relatively ⁇ table in heat and light. It is stored to some degree in liver, kidney, lungs and spleen. Thu ⁇ , it can be balanced easier, and not all the required amount has to be eaten every day.
• a further advantage of human milk resides in the fact that it comprises a larger amount of cysteine.
• cysteine is a very crucial amino acid involved in the production of glutathione, which is a main factor in the detoxification and antioxidative systems.
• Glutathione a cysteine-containing tripeptide, i ⁇ the most abundant non- protein thiol in mammal cell ⁇ . Glutathione play ⁇ an important role in the detoxification of xenobiotic compounds and in the antioxidation of reactive oxygen species and free radicals.
• the present invention thu ⁇ con ⁇ i ⁇ ts in a dairy product in which the ratio methionine:Vit B6 (mg/mg) i ⁇ 100 - 1400 : l, preferably 300 - 600 : l, advantageously 340 - 400 : l. Said ratio may also be calculated on the basis of methio- nine/protein : Vit B6 (the term methionine/protein (met/prot) defines how much methionine i ⁇ part of the protein pre ⁇ ent) a ⁇ follows:0.017-0.024(methionine/protein)340-550 1 (methionine/
• the ratio may also be calculated on the ba ⁇ is of the RDA.
• the methionine contributes 200% of the RDA in order to attain 25% of the methionine the Vit B6 will increase to 50% of its own RDA.
• the preferred range is between 35-60% RDA of Vit B6/RDA of methionine.
• the present invention also consi ⁇ t ⁇ in dairy product ⁇ which in addition to an increa ⁇ ed amount of Vit B6 compri ⁇ e increased compounds of one or more of the following cofactors:
• the ratio methionine : folic (mg/mg) acid should be 3000 - 8500: 1. It is preferably 3000 - 6500 :1,advantageously 3500- ' 5000: l.
• the recommended ratios are, according to the concentration of the methionine in the protein:
• the ratio methionine : magne ⁇ ium (mg/mg) should be 1.0 - 7.4 : l, preferably 1.5 - 5.5 : 1 advantageou ⁇ ly 2.0 - 3.7 : 1.
• the recommended ratio ⁇ are, according to the concentration of methionine in the protein:
• the ratio methionine : cy ⁇ teine(mg/mg) should be0.5-5.5:l preferably 1.5 - 3.8 : 1, advantageou ⁇ ly 2.0 - 2.8. : 1.
• the recommended ratio ⁇ are, according to the concentration of the methionine in the product:
• the ratio methionine :Vit B12(mg/mcg) ⁇ hould be77 -600 : 1, preferably 100 - 470 : 1, advantageou ⁇ ly 120 - 280 : 1.
• the present invention will now be illustrated with reference to the following exa ple ⁇ without being limited by them.
• the example ⁇ pre ⁇ ent the suggested concentrations of Vitamins B6 and B12, folic acid, magnesium and cysteine.
• the marked figures represent firstly the original/endogenic concentration and then a final representative concentration.
• the amount ⁇ to be added are complementary to the original concentration ⁇ . Thu ⁇ , the added amount will be calculated by ⁇ ubtraction of the original content from the final de ⁇ ired value.
• the percentages represent the values a ⁇ % of the Israeli RDA for adult males (50-70).

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• Life Sciences & Earth Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
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• Nutrition Science (AREA)
• Biochemistry (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Molecular Biology (AREA)
• Microbiology (AREA)
• Inorganic Chemistry (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

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• 1996
  • 1996-03-15 IL IL11750596A patent/IL117505A/xx active IP Right Grant
• 1997
  • 1997-03-05 WO PCT/IL1997/000080 patent/WO1997034497A1/en not_active Application Discontinuation
  • 1997-03-05 AU AU18099/97A patent/AU1809997A/en not_active Abandoned
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