EP1503633A1 - Utilisation de composants du houblon dans des produits alimentaires - Google Patents

Utilisation de composants du houblon dans des produits alimentaires

Info

Publication number
EP1503633A1
EP1503633A1 EP02727486A EP02727486A EP1503633A1 EP 1503633 A1 EP1503633 A1 EP 1503633A1 EP 02727486 A EP02727486 A EP 02727486A EP 02727486 A EP02727486 A EP 02727486A EP 1503633 A1 EP1503633 A1 EP 1503633A1
Authority
EP
European Patent Office
Prior art keywords
isoxanthohumol
xanthohumol
food product
product
food
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Withdrawn
Application number
EP02727486A
Other languages
German (de)
English (en)
Inventor
Martin R. Unilever R & D Colworth GREEN
Mark Unilever R & D Colworth RICHARDS
Maria C. Unilever R & D Colworth TASKER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Publication of EP1503633A1 publication Critical patent/EP1503633A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • 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
    • A23L33/15—Vitamins
    • 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

Definitions

  • the present invention relates to foods with anti-inflammatory properties and/or with anti-ageing properties.
  • Prenylated flavones such as xanthohumol or isoxanthohumol are well known compounds which are present in a number of natural products such as hop (see J Agric Food Chem 1999, 47, 2421). Isoxanthohumol and xanthohumol may also be formed during the fermentation of hop and are thus present in fermented hop products.
  • the structure of isoxanthohumol is 5-methoxy, 7- hydroxy, 8-prenyl, 4'-hydroxy flavonone and the structure of xanthohumol is 3' -prenyl-6' -O-methylchalconnaringenin.
  • WO 01/08652 discloses topical or cosmetic compositions for treating wrinkles and smoothing sensitive skii and comprising conjugated linoleic acid and phenolic compounds such as naringenin.
  • nutritional value is meant the vitamin and mineral content of the food product. This is sometimes referred to in the art as the micro-nutrient value of the food product. Additional benefits which are now being sought from food products include amongst others, anti-inflammatory benefits and anti-ageing benefits. Such foods are sometimes termed "functional foods”.
  • a further problem is that such food products do not always have acceptable physical parameters or characteristics such as stability (antioxidant properties) , improved taste (intrinsic flavour) and improved physical structure (cross-linking) . This can be a problem especially for food products which comprise an appreciable amount of fat.
  • Such food products desirably also have a pleasing taste and/or are nutritious.
  • the present invention seeks to address one or more of the above problems .
  • isoxanthohumol and xanthohumol have anti-inflammatory and anti-ageing effects upon the human body, in particular upon the skin which can result in improved appearance thereof, and can be included in food products to provide these benefits to the consumer thereof.
  • isoxanthohumol and/or xanthohumol can be used to achieve beneficial effects upon a number of physical parameters or characteristics of food products, especially, those which contain an appreciable amount of fat.
  • beneficial effects concern in particular improved stability (antioxidant properties), improved taste (intrinsic flavour) and improved physical structure (cross-linking) .
  • the present invention therefore provides, according to a first aspect, the use of isoxanthohumol and/or xanthohumol in the production of a food product with anti-inflammatory properties, or, with anti-ageing properties.
  • the present invention provides the use of isoxanthohumol in the production of a food product.
  • the food product may have both anti-inflammatory properties and anti-ageing properties.
  • the present invention provides a method for administering isoxanthohumol and/or xanthohumol to humans in need of the intake of an anti-inflammatory or an anti-ageing component, wherein the human is administered an effective daily amount of isoxanthohumol and/or xanthohumol by feeding this human with a food product comprising of from 10 to 100 or 200 wt% of the recommended daily amount of isoxanthohumol and/or xanthohumol.
  • the "effective daily amount" administered to the human in need of the intake of an anti-inflammatory or an anti-ageing component is that amount which results in a noticeable improvement of the defect in question.
  • the "recommended daily amount” is an amount in the range of from 0.5 ⁇ g, especially 50 ⁇ g to 100 mg per day. Lower amounts within this RDA can also be used for example 0.5 ⁇ g to 2000 ⁇ g.
  • the level of isoxanthohumol and/or xanthohumol administered may be in the range of from 0.5 ⁇ g to 200 ⁇ g. However higher levels such as 50 ⁇ g to 100 mg, such as 100 ⁇ g to 50 mg, for example 500 ⁇ g to 10 mg per serving of the food product may also be used if it is desired to provide a higher dosage of isoxanthohumol and/or xanthohumol.
  • the present invention provides a food-product selected from the group consisting of: spreads, dressings, mayonnaises, ice creams, cream alternatives, health bars, health drinks, sport drinks, chocolates, confectionery, bakery products, soups, cereals, sauces, fillings and coatings, and comprising an effective amount of isoxanthohumol and/or xanthohumol, to enable a person ingesting a daily portion of the food-product to thereby receive an amount of from 10 to 100 or 200 % of their recommended daily amount of isoxanthohumol and/or xanthohumol.
  • a food-product selected from the group consisting of: spreads, dressings, mayonnaises, ice creams, cream alternatives, health bars, health drinks, sport drinks, chocolates, confectionery, bakery products, soups, cereals, sauces, fillings and coatings, and comprising an effective amount of isoxanthohumol and/or xanthohumol,
  • a daily portion of the food product is that amount which is typically consumed in a day for the type of food product in question. It may be consumed in more than one sitting but is ideally consumed in one (a single daily portion) or two sittings .
  • Isoxanthohumol and xanthohumol, especially isoxanthouhumol, derived from hop have been found to be especially suitable according to all aspects of the present invention.
  • the level of isoxanthohumol and/or xanthohumol used in the food product can vary considerably. However, it is demonstrated that levels sufficient to provide of from 10 to 100 or 200 wt%, for example 20 to 95 wt%, of the recommended daily amount (RDA) of isoxanthohumol and/or xanthohumol upon consuming a daily portion of the food product can easily be used according to the invention.
  • RDA recommended daily amount
  • the isoxanthohumol and/or xanthohumol is used at a level sufficient to provide of from 0.01 to 95 wt% in the food product (by weight of the food product), preferably of from 0.5 to 35 wt%, more preferably of from 0.8 to 10 wt% .
  • lower levels within these ranges may be preferred, such as 0.02 to 5 wt%, preferably 0.05 to 2.5 wt%.
  • the isoxanthohumol and/or xanthohumol can be added to, and incorporated in, the food product in any suitable form including; as a free compound, as a concentrate or an extract of a natural product (in particular as a concentrate or extract of hop, e.g. polyphenol hop extract available ex Botanix Ltd, UK) , in encapsulated form (in particular encapsulated by a sugar, a starch or gelatin) , or, as isoxanthohumol an/or xanthohumol powder or crystals. If a powder or crystals are used it is preferably used on a carrier.
  • the isoxanthohumol and/or xanthohumol may be added to the food product (or components thereof) by any suitable method known in the art, for example by mixing with a blade mixer or other known food mixers .
  • the isoxanthohumol and/or xanthohumol may be incorporated into many types of food products. Typical examples include spreads, dressings, mayonnaises, ice creams, cream alternatives, health bars, health drinks, sports drinks, chocolates, confectionery, bakery products, soups, cereals, sauces, fillings and coatings.
  • the actual amount of isoxanthohumol and/or xanthohumol administered will depend upon the type of food product and the delivery form used.
  • the isoxanthohumol and/or xanthohumol may administered by eating one or more food products or portions thereof.
  • isoxanthohumol and/or xanthohumol can also be used to synergistically enhance the anti- inflammatory or anti-ageing effects of other natural anti- inflammatory or anti-ageing components in food products.
  • isoxanthohumol and/or xanthohumol with other isoflavones or with other flavones may demonstrate such a synergistic anti-inflammatory or anti-ageing effect.
  • Such other isoflavones or other flavones may be used in the food product in any suitable amount.
  • Isoxanthohumol and/or xanthohumol may also be used in combination with other micronutrients, for example, vitamins such as vitamin C and vitamin E.
  • isoxanthohumol and/or xanthohumol may also have a beneficial effect on the physical performance /characteristics of food products.
  • their use in food products especially in the amounts mentioned above, can result in improvements in stability (antioxidant properties) , taste (intrinsic flavour) and physical structure (cross- linking) of the food product.
  • stability antioxidant properties
  • taste intrinsic flavour
  • cross- linking physical structure
  • Example 1 Anti-inflammatory effects ; Procedure for measuring PGE2 levels in human dermal fibroblasts .
  • PGE2 Prostaglandin E2
  • PMA inflammatory modulus phorbyl myristate acetate
  • Fibroblast cell assay Primary human foreskin fibroblasts at passage 2 (P2) were seeded into 96-well plates at 35000 cells/well and maintained for 24 hours in an atmosphere of 5% carbon dioxide in Dulbeccos Modified Eagles Medium (DMEM) supplemented with 10% foetal calf serum.
  • DMEM Dulbeccos Modified Eagles Medium
  • Isoxanthohumol was added to fresh cell media (DMEM, supplemented with 10% foetal calf serum) in 100% ethanol (final concentration 1%) in triplicate and incubated for a further 24 hours.
  • Phorbal myristate acetate (PMA) in ethanol/cell media (lOnm) was added to the cells treated with isoxanthohumol and the cells incubated for a further 24 hours.
  • PMA represents an external stressor, which induces oxidative stress and inflammatory responses in cells.
  • the fibroblasts/media were then analysed as described below immediately, or, snap frozen in liquid nitrogen and stored at -70°C for future analysis. The cells were then counted to ensure no effect on cell number.
  • Control + veh + PMA positive control
  • Control + veh negative control
  • control standard control
  • PGE2 Prostaglandin E2 assay volumes of 50 ⁇ l culture medium were taken for PGE2 assay from the above samples after gently shaking the culture plate. PGE2 levels in the medium were determined with a Biotrak PGE2 immunoassay kit (Amersham, UK) . The assay is based on the competition between unlabelled PGE2 in the sample and a fixed quantity of horseradish peroxidase labelled PGE2 for a limited amount of fixed PGE2 specific antibody. Concentrations of unlabelled sample PGE2 are determined according to a standard curve, which was obtained at the same time.
  • isoxanth refers to the isoxanthohmuol-containing samples which contained the stated levels of isoxanthohumol.
  • the results show that isoxanthohumol is effective in producing an anti-inflammatory effect in human cells as can be seen by comparing the result for the control + veh + PMA with the results obtained for the three different levels of Isoxanthohumol.
  • Increasing concentrations of isoxanthoumumol produced increasing anti-inflammatory effects as measured by a reduction in PGE2.
  • Example 2 Anti-ageing effects; Procedure For Measuring Procollagen-I Synthesis In Human Dermal Fibroblasts.
  • Anti-ageing cell assays preparation of dermal fibroblast conditioned medium.
  • the anti-ageing effects were determined by in vitro tests wherein the Procollagen-I production by the human dermal fibroblasts is measured after being induced by the anti-ageing stimulus. An increase in the levels of Procollagen-I is indicative of the anti-ageing effect.
  • DMEM Dulbeccos Modified Eagles Medium
  • Test reagent Isoxanthohumol at different concentration levels
  • vehicle control (0.1% DMSO final concentration) were added to the cells in triplicate in a final volume of 0.4 ml/well fresh serum free DMEM and incubated for a further 24 hours.
  • This fibroblast conditioned medium was either analysed immediately, or, snap frozen in liquid nitrogen and stored at - -70°C for future analysis. The cells were then counted and data from the dot-blot analysis subsequently standardised to cell number.
  • the above methodology can be repeated using xanthohumol or mixtures of isoxanthohumol and xanthouhumol .
  • An ice cream can be prepared according to the following recipe
  • Sherex IC 93300 is a product comprising mono- and diglycerides mixed with different stabilizers from Quest International.
  • Example 5 An ice cream of good quality is obtained.
  • the manufacture of the ice cream of example 4 can be repeated using xanthohumol instead of isoxanthohumol or mixtures of xanthohumol and isoxanthohumol .
  • Example 5
  • a spread containing isoxanthohumol may be prepared from the following ingredients using the process below:
  • the fat and aqueous phases together at approximately 55°C in a heated tank in a ratio of approximately 40 parts fat phase to 60 parts aqueous phase to produce a fat continuous emulsion.
  • the aqueous phase is added to the fat phase to aid in obtaining a fat continuous emulsion.
  • the cooled emulsion is passed through the crystallizer (C-Unit) to provide additional residence time and adjust the consistency for packaging in tub.
  • C-Unit crystallizer
  • B-Unit for additional residence time and to increase the packing hardness for the product to be packed in the stick or bar form.
  • a spread of good quality is obtained.
  • the manufacture of the spread of example 4 can be repeated using xanthohumol instead of isoxanthohumol or xanthohumol and isoxanthohumol.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

La présente invention concerne des produits alimentaires possédant des propriétés anti-inflammatoires et/ou anti-vieillissement, que l'on prépare en leur incorporant une quantité efficace d'isoxanthohumol et/ou de xanthohumol. L'isoxanthohumol, en particulier, est préféré. L'invention se rapporte également à un procédé d'administration d'isoxanthohumol et/ou de xanthohumol à des personnes qui ont besoin d'absorber un composant anti-inflammatoire et/ou anti-vieillissement. Les produits alimentaires de l'invention comprennent des pâtes tartinables, des vinaigrettes, des mayonnaises, des crèmes glacées, d'autres types de crèmes, des barres diététiques, des boissons diététiques, des boissons destinées aux sportifs, des chocolats, des friandises, des pâtisseries, des soupes, des céréales, des sauces, des garnitures et des enrobages.
EP02727486A 2002-04-24 2002-04-24 Utilisation de composants du houblon dans des produits alimentaires Withdrawn EP1503633A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2002/003412 WO2003090555A1 (fr) 2002-04-24 2002-04-24 Utilisation de composants du houblon dans des produits alimentaires

Publications (1)

Publication Number Publication Date
EP1503633A1 true EP1503633A1 (fr) 2005-02-09

Family

ID=29265864

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02727486A Withdrawn EP1503633A1 (fr) 2002-04-24 2002-04-24 Utilisation de composants du houblon dans des produits alimentaires

Country Status (4)

Country Link
EP (1) EP1503633A1 (fr)
CN (1) CN1315412C (fr)
AU (1) AU2002257721A1 (fr)
WO (1) WO2003090555A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE50302729D1 (de) * 2002-12-18 2006-05-11 Doehler Gmbh Xanthohumol-haltiges Getränk
DE102004063125B4 (de) 2004-12-22 2007-03-15 Ta-Xan-Ag Natürlicher Xanthohumol-haltiger Extrakt sowie das Verfahren zu dessen Herstellung und daraus hergestellte Getränke
JP5207341B2 (ja) * 2006-10-26 2013-06-12 独立行政法人産業技術総合研究所 炎症性サイトカイン産生抑制剤
CN101602987B (zh) * 2009-07-22 2011-12-14 北京燕京啤酒股份有限公司 一种富含黄腐酚的啤酒制备方法
EP2392325A1 (fr) 2010-06-04 2011-12-07 Universitätsklinikum Münster Nouveaux composés pour la prévention et/ou le traitement de l'arthrose
DE102010031536A1 (de) * 2010-07-19 2012-01-19 Wiewelhove Gmbh Prüfverfahren für Hopfen und Extrakte davon
ES2401361B1 (es) * 2011-06-16 2014-01-22 Universidad Autónoma de Madrid Bebida funcional cardiosaludable de vino y extractos de lúpulo
GB201407084D0 (en) * 2014-04-22 2014-06-04 Yakima Chief Inc Isomerisation of spent hop material
JP7458395B2 (ja) * 2019-06-28 2024-03-29 サントリーホールディングス株式会社 イソキサントフモール含有組成物及びキサントフモール含有組成物、それらの製造方法並びに苦味を低減する方法

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JPH07285856A (ja) * 1994-04-21 1995-10-31 Hoechst Japan Ltd 骨粗鬆症治療剤
GB9918028D0 (en) * 1999-07-30 1999-09-29 Unilever Plc Skin care composition
DE19939350B4 (de) * 1999-08-19 2005-04-07 Plantextrakt Gmbh & Co. Kg Hopfenextrakt und Verfahren zu dessen Herstellung
EP1283037A4 (fr) * 2000-04-11 2006-02-22 Takara Bio Inc Remedes
US6391346B1 (en) * 2001-04-05 2002-05-21 Thomas Newmark Anti-inflammatory, sleep-promoting herbal composition and method of use

Non-Patent Citations (1)

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Title
See references of WO03090555A1 *

Also Published As

Publication number Publication date
CN1499939A (zh) 2004-05-26
CN1315412C (zh) 2007-05-16
WO2003090555A1 (fr) 2003-11-06
AU2002257721A1 (en) 2003-11-10

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