EP1115409A4 - Composition for extending post meal satiety - Google Patents
Composition for extending post meal satietyInfo
- Publication number
- EP1115409A4 EP1115409A4 EP00950624A EP00950624A EP1115409A4 EP 1115409 A4 EP1115409 A4 EP 1115409A4 EP 00950624 A EP00950624 A EP 00950624A EP 00950624 A EP00950624 A EP 00950624A EP 1115409 A4 EP1115409 A4 EP 1115409A4
- Authority
- EP
- European Patent Office
- Prior art keywords
- composition
- weight
- nutritional composition
- meal
- satiety
- 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.)
- Withdrawn
Links
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- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 claims 1
- 150000004668 long chain fatty acids Chemical class 0.000 abstract description 3
- 101800001982 Cholecystokinin Proteins 0.000 description 16
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- 229940124158 Protease/peptidase inhibitor Drugs 0.000 description 8
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- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
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- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 2
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- SFLSHLFXELFNJZ-QMMMGPOBSA-N (-)-norepinephrine Chemical compound NC[C@H](O)C1=CC=C(O)C(O)=C1 SFLSHLFXELFNJZ-QMMMGPOBSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 101150092509 Actn gene Proteins 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 101710150887 Cholecystokinin A Proteins 0.000 description 1
- 206010016338 Feeling jittery Diseases 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
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- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
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- 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
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Classifications
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
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- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A nutritional composition in a dry powder form including an extract of potatoes that provides a source of proteinase inhibitor that is mixed with water and ingested before a meal which extends satiety and thereby reduces appetite. The nutritional composition includes between about 10 % and about 80 % by weight of a protein, between about 10 % and about 40 % by weight of a medium to long chain fatty acid, between about 2 % and about 5 % by weight of a calcium salt, and between about 1 % and about 5 % by weight of a proteinase inhibitor provided by the extract of potatoes.
Description
COMPOSITION FOR EXTENDING POST MEAL SATIETY
BACKGROUND OF THE INVENTION Field of Invention The present invention relates to a nutritional composition for extending satiety following a meal More particularly the nutritional composition includes protein, medium and/or long chain fatty acids and calcium to stimulate the secretion of cholecystokinin a gastric peptide, and a source of proteinase inhibitor extracted from potatoes that prevents the breakdown of cholecystokinin By increasing and sustaining the levels of cholecystokinin, the present invention extends satiety
Background of the Prior Art
Over the last forty years there has been extensive research conducted on mechanisms that would extend satiety following the ingestion of a meal The benefits of such an invention have obvious utility in producing weight loss Weight loss research has focused on three areas Because the brain plays an essential role in the control of appetite, researchers have looked at various neurotransmitters, specifically, serotonin, dopamine and nor-epinephrine A number of prescription and over-the-counter products have been developed which influence these neurotransmitters, thereby reducing appetite Reducing appetite pharmacologically has a number of drawbacks, including a loss of effectiveness over a period of time Drugs that affect neurotransmitters also affect the central nervous systems and can cause jitteriness and anxiety In addition, these agents can produce cardiovascular effects that may even be fatal
A second approach has focused on slowing gastric emptying thereby creating a feeling of fullness This approach utilizes insoluble fibers, which slow the movement of food through the gastrointestinal tract The disadvantage with the use of fiber is that the quantities needed to produce an effect create an unpalatable diet as well as numerous gastrointestinal effects including bloating, gas and dian iea
A third approach investigates stimulating the body's satiety mechanism. When food is consumed a peptide is released called Cholecystokinin Releasing Protein (CCK-RP). Cholecystokinin Releasing Protein then stimulates the release of cholecystokinin in the gut. Cholecystokinin has been shown to increase satiety. When cholecystokinin is released it also stimulates the release of enzymes which inactivate CCK-RP. When CCK-RP is inactivated, CCK levels drop and the feeling of satiation is diminished. Studies have shown that cholecystokinin is extremely effective in extending satiety following ingestion of a meal. Although CCK has been shown to extend satiety and reduce food intake, a major disadvantage is that it must be given intravenously. When administered orally, CCK is inactivated by gastric enzymes. This has severely limited its use as a potential weight loss agent.
A number of nutritive agents can stimulate the release of cholecystokinin. Researchers have shown that protein, fat (particularly medium chain fatty acids), and calcium stimulate the release of CCK.
United States Patent No. 4,491 ,578 discloses the oral administration of a trypsin inhibitor to stimulate satiety by stimulating the release of cholecystokinin. The trypsin inhibitor was postulated to act by inhibiting the negative feedback signal for cholecystokinin secretion. In this fashion, the trypsin inhibitor sustained levels of cholecystokinin thereby extending satiety.
A number of studies have shown that proteinase inhibitor extracted from potatoes stimulates the release of cholecystokinin. There is a definite need in the art for a nutritional intervention composition that can be taken orally, stimulate cholecystokinin levels prior to the initiation of a meal and sustain cholecystokinin levels and satiety for an extended period following consumption of a meal. An important element of this invention is the design of a product taken in a specified interval prior to the commencement of a meal. Thus, satiety levels are already enhanced before the meal, decreasing the quantity of food consumed during that meal.
SUMMARY OF THE INVENTION
The present invention provides for nutritional composition in a dry powder form for extending satiety following ingestion of a meal
The dry nutritional composition includes proteins in the range of 10% to 80% The protein can be in the form of soy, whey, casein or a specific amino acid mixture containing essential amino acids or of the amino acid phenylalanine
The dry nutritional composition also includes the mineral calcium in the range of 2% to 6% The calcium can be in the form of a salt including calcium chloride, calcium carbonate, calcium lactate etc
The dry nutritional composition also includes medium and/or long chain fatty acids (Cι2- C22) in the range of 10%-40%
The dry nutritional composition also includes a source of proteinase inhibitor extracted from potatoes wherein the protease inhibitor is present in the range of 0.02%-5%
BRIEF DESCRIPTION OF THE DRAWINGS Fig 1 is a graphical representation of the responses of test subjects as to their feeling of satiety taken in fifteen minute intervals over a three and one-half hour period following a meal, showing both subjects who were administered a placebo and subjects who were administered a nutritional supplement according to the present invention
Fig 2 is a graphical representation of the responses of test subjects as to their feeling of hunger taken in fifteen minute intervals over a three and one-half hour period following a meal, showing both subjects who were administered a placebo and subjects who were administered a nutritional supplement according to the present invention
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The nutritional composition for nutritional intervention for extending satiety includes nutritional agents being protein, medium and/or chain fatty acids, calcium, an extract of potatoes containing proteinase inhibitor, and, in a preferred form, flavoring agents and coloring agents The proteinase inhibitor is a heat stable protein present in potatoes and in extracts from potatoes
and has a molecular weight of approximately 21 ,000 It is both a trypsin and chymotrypsm inhibitor, with its critical functionality being that it stimulates the release of cholecystokinin The protease inhibitor with the desired activity is present m potatoes and m more concentrated form in commercially available extracts or fractions of potatoes, such as coarse potato flour and potato fibei Specifically, coarse potato flour available from Nonpaπel Company contains approximately 0 49 mg of potato protease inhibitor two per gram, and Paselh PPC potato flour av ailable fiom Avebe Company, The Netherlands, contains about 1 35 mg potato protease inhibitor two per gram A method of extraction of a relatn el> puie proteinase inhibitor with the desired actn lty of the present invention is described m Bryant, J , Green, T R , Gurusaddalah, T , and Ryan, C A (\ 916), Bιochem 75, 3418 Experiment 1
This study was conducted with 21 subjects having a mean BMI =31 2 kg/m" (range 27 0 - 35 8) and mean age = 30 9 years (range 22 - 45) The study was a cross over design consisting of two parts In the fiist phase the subjects were either given a placebo whose lsocaloπc composition s equal to the nutritional drink composition or the nutritional dπnk composition Both treatments were administered m 8 oz of water 15 minutes prior to the meal The meal consisted of 460 calories Subjects were required to consume the meal within 15 minutes Following the consumption of the meal subjects were asked to rate their feelings of hunger and satiety on 6 \ lsual analog scales every 15 minutes for 3 !/_• hours The nutritional drmk composition is set out below
Nutritional Drink Composition
Constituent Grams %
Whey Protein 13 00 71 5
Non-Dairy Creamer 4 00 22 0 containing 50% oleic acid
Calcium Lactate 0 635 3 5
Flavor 0 19 1 0
Color 0 05 0 3
POT 21 0 30 1 7
POT 2 includes approx 1 % by weight of the proteinase inhibitor Hunger ratings following ingestion of the nutritional drink composition were significantly decreased throughout the post-meal measurement period, reaching a 30% decrease by 3 hours post meal (p=0 033) Consistent with this finding, fullness ratings were significantly greater starting 3 hours post meal (37% increase, p=0 043) No differences in subjective ratings of other hunger-related items, or in thirst, were observed between the conditions
Accordingly, an advantage of the present invention is that it provides for a nutritional intervention composition for extending satiety and reducing hunger following the termination of a meal
Experiment 2
This study was conducted with 21 subjects having a mean BMI =31 2 kg/m2 (range 27 0 - 35 8) and mean age = 30 9 years (range 22 - 45) During the diet, subjects drank 8 oz (80 kcal) of the nutritional drink composition of Experiment 1 twice daily fifteen minutes before lunch and dinner The effect of the nutritional drink composition on satiety was measured in a laboratory before and in the fourth week of the diet On separate days subjects ingested the nutritional drink composition beverage or a placebo beverage (matched for volume and energy) fifteen minutes before a 350 calorie meal Subjects rated hunger and fullness on visual analog scales every 15 minutes for 3 Y2 hours
The results of the study show that after four weeks on the diet, fullness ratings after lunch were higher after the consumption of the nutritional drink composition than the placebo beverage (mean ± SD for all time intervals = 71 0 ± 17 3 vs 65 5 ± 16 7, p < 0 05) Hunger ratings were 32% lower after the protease inhibitor than the placebo beverage (10 5 ± 12 0 vs 15 4 ± 13 3, p < 0 01) There were no adverse reactions to the nutritional drink composition, and subjects reported that it helped them to reduce their food intake Weight loss was significant (2 0 ± 1 1 kg in 4 weeks, p < 0 001 )
Accordingly an advantage of the present invention is that it provides continual effectiveness over a 30-day period and by extending satiety results in significant weight loss The source of the protease inhibitor may vary depending on the particular application for the satiety extending product of the present invention For example, while coarse potato flour contains a significant amount of the protease inhibitor, it is difficult to disperse in water Those having ordinary skill in the art, following the teachings of the invention set out above can readily accomplish determining an appropriate source of protease inhibitor as well as other components that may be added to the composition to improve characteristics such as mouth feel, taste, and the like Although the description above contains many specificities, these should not be construed as limiting the scope of the invention, but as merely providing illustrations of some of the presently preferred embodiments of this invention
Claims
W 1 175 1
What is claimed is 1 A nutritional composition in a dry powder form that is mixed with water and ingested before a meal which extends satiety and thereby reduces appetite, comprising
(a) a protein comprising between about 10% and about 80% by weight of said dry composition,
(b) one or more fatty acids comprising between about 10% and about 40% by weight of said dry composition, (c) a calcium salt comprising between about 2% and about 5% by weight of said dry composition, and (d) an extract of potatoes pro iding a source of proteinase inhibitor that comprises between about 0 02% and about 5% by weight of said dry composition
2 A nutritional composition as defined in claim 1 , wherein said fatty acid comprises oleic acid
3 A nutritional composition as defined in claim 1 , further comprising a water soluble flavoring selected from the group including natural extracts and artificially produced extract components of apple, banana, cherry, cinnamon, cranberry, grape, honeydew, honey, kiwi, lemon, lime, orange, peach, peppeπnint, pineapple, raspberry, tangerine, watermelon, and wild cherry
4 A nutritional composition as defined in claiml , further comprising a colorant selected from the group including water soluble natural or artificial dyes of blue, green, orange, red, violet, and yellow
5 A nutritional composition as defined in claiml , further comprising a colorant selected from the group including iron oxide dyes, ultramarine pigments of blue, pink, red, and violet
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| US14589299P | 1999-07-27 | 1999-07-27 | |
| US145892P | 1999-07-27 | ||
| PCT/US2000/020157 WO2001017541A1 (en) | 1999-07-27 | 2000-07-25 | Composition for extending post meal satiety |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP1115409A1 EP1115409A1 (en) | 2001-07-18 |
| EP1115409A4 true EP1115409A4 (en) | 2005-04-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| EP00950624A Withdrawn EP1115409A4 (en) | 1999-07-27 | 2000-07-25 | Composition for extending post meal satiety |
Country Status (8)
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| EP (1) | EP1115409A4 (en) |
| JP (2) | JP2003508490A (en) |
| KR (1) | KR20010075394A (en) |
| AU (1) | AU779377C (en) |
| BR (1) | BR0006959A (en) |
| CA (1) | CA2348067A1 (en) |
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| WO (1) | WO2001017541A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334875A (en) * | 2017-08-30 | 2017-11-10 | 南宁学院 | A kind of medicinal liquor for treating diarrhoea and preparation method thereof |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6686456B2 (en) | 2001-07-06 | 2004-02-03 | Kemin Foods, L.C. | Method for the elimination of Kunitz and Bowman-Birk trypsin inhibitors and carboxypeptidase inhibitor from potato proteins |
| JP2005015358A (en) * | 2003-06-25 | 2005-01-20 | Pharma Design Inc | Medicinal composition used for treating eating disorder |
| JP2008535919A (en) * | 2005-04-11 | 2008-09-04 | ユニバーシティ オブ テネシー リサーチ ファウンデーション | Stable milk ingredients that are effective in reducing fat |
| JP2010094085A (en) * | 2008-10-17 | 2010-04-30 | Pola Chem Ind Inc | Food composition for dieting use |
| JP5691105B2 (en) * | 2009-01-30 | 2015-04-01 | 株式会社東洋新薬 | Taste improvement method of food containing potato extract |
| EP2227966B1 (en) * | 2009-02-25 | 2016-07-27 | Coöperatie Avebe U.A. | Condiment |
| JP5672588B2 (en) * | 2009-05-26 | 2015-02-18 | 株式会社東洋新薬 | Diet composition |
| WO2011068150A1 (en) * | 2009-12-04 | 2011-06-09 | 株式会社東洋新薬 | Glucagon-like peptide-1 secretion enhancer |
| CN111493254A (en) * | 2020-04-10 | 2020-08-07 | 苏州绿叶日用品有限公司 | A solid beverage containing rhizoma Solani Tuber osi extract and its preparation method |
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| US4833128A (en) * | 1984-12-28 | 1989-05-23 | Neil Solomon | Dietary supplement |
| EP0648495A2 (en) * | 1993-07-16 | 1995-04-19 | Hercules Incorporated | Cation-complexed polysaccharides |
| US5468727A (en) * | 1990-12-13 | 1995-11-21 | Board Of Regents, The University Of Texas System | Methods of normalizing metabolic parameters in diabetics |
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| US5221668A (en) * | 1992-02-26 | 1993-06-22 | Abbott Laboratories | Nutritional product for trauma and surgery patients |
| US5340603A (en) * | 1993-08-30 | 1994-08-23 | Abbott Laboratories | Nutritional product for human infants having chronic lung disease |
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- 2000-07-25 WO PCT/US2000/020157 patent/WO2001017541A1/en not_active Application Discontinuation
- 2000-07-25 MX MXPA01003054A patent/MXPA01003054A/en active IP Right Grant
- 2000-07-25 KR KR1020017003896A patent/KR20010075394A/en not_active Application Discontinuation
- 2000-07-25 EP EP00950624A patent/EP1115409A4/en not_active Withdrawn
- 2000-07-25 AU AU63704/00A patent/AU779377C/en not_active Ceased
- 2000-07-25 BR BR0006959-0A patent/BR0006959A/en not_active IP Right Cessation
- 2000-07-25 JP JP2001521331A patent/JP2003508490A/en active Pending
- 2000-07-25 CA CA002348067A patent/CA2348067A1/en not_active Abandoned
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- 2005-08-15 JP JP2005235268A patent/JP2005336208A/en active Pending
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| US4833128A (en) * | 1984-12-28 | 1989-05-23 | Neil Solomon | Dietary supplement |
| US5674896A (en) * | 1990-01-22 | 1997-10-07 | Fuji Oil Company, Limited | Appetite suppressing agent and use thereof |
| US5468727A (en) * | 1990-12-13 | 1995-11-21 | Board Of Regents, The University Of Texas System | Methods of normalizing metabolic parameters in diabetics |
| EP0648495A2 (en) * | 1993-07-16 | 1995-04-19 | Hercules Incorporated | Cation-complexed polysaccharides |
| US5989584A (en) * | 1994-08-05 | 1999-11-23 | Wisconsin Alumni Research Foundation | CCK antibodies used to improve feed efficiency |
| US5595772A (en) * | 1995-06-07 | 1997-01-21 | Massachusetts Institute Of Technology | Composition and methods for losing weight |
| EP0898900A2 (en) * | 1997-06-23 | 1999-03-03 | Societe Des Produits Nestle S.A. | Composition and method for providing nutrition to diabetics |
| WO1999056563A2 (en) * | 1998-05-07 | 1999-11-11 | Abbott Laboratories | NUTRITIONALLY COMPLETE LOW pH ENTERAL FORMULA |
| US6051236A (en) * | 1998-11-12 | 2000-04-18 | Pacifichealth Laboratories, Inc. | Composition for optimizing muscle performance during exercise |
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| CN107334875A (en) * | 2017-08-30 | 2017-11-10 | 南宁学院 | A kind of medicinal liquor for treating diarrhoea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| MXPA01003054A (en) | 2003-07-14 |
| AU6370400A (en) | 2001-04-10 |
| WO2001017541A1 (en) | 2001-03-15 |
| BR0006959A (en) | 2001-06-26 |
| AU779377B2 (en) | 2005-01-20 |
| EP1115409A1 (en) | 2001-07-18 |
| KR20010075394A (en) | 2001-08-09 |
| CA2348067A1 (en) | 2001-03-15 |
| JP2005336208A (en) | 2005-12-08 |
| AU779377C (en) | 2005-06-30 |
| JP2003508490A (en) | 2003-03-04 |
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