EP1802204A1 - Protection d'ingrédients alimentaires bioactifs par l'utilisation d'ingrédients leurres - Google Patents

Protection d'ingrédients alimentaires bioactifs par l'utilisation d'ingrédients leurres

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Publication number
EP1802204A1
EP1802204A1 EP05794531A EP05794531A EP1802204A1 EP 1802204 A1 EP1802204 A1 EP 1802204A1 EP 05794531 A EP05794531 A EP 05794531A EP 05794531 A EP05794531 A EP 05794531A EP 1802204 A1 EP1802204 A1 EP 1802204A1
Authority
EP
European Patent Office
Prior art keywords
food
bioactive
food product
ingredient
interest
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Withdrawn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
EP05794531A
Other languages
German (de)
English (en)
French (fr)
Inventor
Thierry Saint Denis
Anne Pierson
Olivier Courcon
Chloé BEAL
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.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
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 Gervais Danone SA filed Critical Gervais Danone SA
Publication of EP1802204A1 publication Critical patent/EP1802204A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Definitions

  • the present invention relates to a food product containing one or more live microorganisms and at least one bioactive food ingredient of interest, wherein the living microorganism (s) and the bioactive food ingredient (s) of interest are used in such a way as to reduce the metabolisation of said bioactive ingredient (s) by said microorganism (s).
  • Bioactive peptides are defined sequences of amino acids that are inactive in their original protein, but which have particular properties once released by enzymatic action. They are also called functional peptides. These bioactive peptides are capable of exerting, inter alia, an effect on the digestive system, the defenses of the body (for example, an antimicrobial or immunomodulatory effect), the cardiovascular system (in particular an antithrombotic or antihypertensive effect), and or the nervous system (such as a sedative and analgesic effect of the opioid type) (see Tables 1 and 2 below). Table 1 below lists the main functional peptides released by the hydrolysis of the proteins of human milk and cow's milk.
  • Table 2 below lists the main physiological activities of functional peptides from milk known to date.
  • peptides are most often obtained by hydrolysis of plant proteins (for example soy proteins) or animal proteins (for example, caseins or serum proteins of milk), hydrolysis generated by enzymatic and / or fermentative processes, most often accompanied by a concentration of the active fraction, a step usually necessary to provide the targeted "health benefit".
  • plant proteins for example soy proteins
  • animal proteins for example, caseins or serum proteins of milk
  • hydrolysis generated by enzymatic and / or fermentative processes most often accompanied by a concentration of the active fraction, a step usually necessary to provide the targeted "health benefit”.
  • the manufacture and use of these peptides for a health benefit is the subject of an abundant literature (see the Danone World Newsletter N ° 17 of September 1998).
  • fermented milk products are in a good position because of their health benefits due to the presence of ferments and fermentation products (ie the molecules resulting from the transformation , by lactic acid bacteria, substrates present in the milk).
  • PRT wall proteases which cuts proteins and large peptides to facilitate their assimilation ("extracellular metabolism system")
  • intracellular enzymatic system capable of degrading the peptides into amino acids (comprising about fifteen endo- and exopeptidases) ("intracellular metabolization system").
  • the thermisation of a fermented milk mass involves the use of stabilizers added before the heat treatment (pectins, starches, carrageenans, etc.), which complicates the process and significantly increases the cost of the formula;
  • the organoleptic impact generally negative, is significant.
  • the Applicant provides a solution that satisfies the existing need.
  • the present invention is therefore concerned with a food product containing one or more living microorganisms and at least one bioactive food ingredient of interest, characterized in that the living microorganism (s) and the bioactive food ingredient (s) of interest are placed in in order to reduce the metabolisation of said bioactive ingredient (s) by said living microorganism (s).
  • the Applicant has been able to show that one or more bioactive food ingredients of interest could be effectively protected against metabolism by living microorganisms, provided that the conditions for use with each other are appropriate.
  • Such appropriate implementation conditions may involve a variety of means, including: (a) the use of live microorganisms with reduced ability to metabolize bioactive ingredients; and / or (b) the use of lure food ingredients that are deliberately “fed” to living microorganisms; and / or c) the implementation of a physical protection of the bioactive ingredients, in particular by encapsulation of the latter.
  • An object of the present invention is therefore a food product containing one or more living microorganisms and at least one bioactive food ingredient of interest, characterized in that the one or more bioactive food ingredients of interest are protected:
  • the one or more bioactive food ingredients of interest being preferably encapsulated;
  • metabolic or “metabolized” is intended to mean, according to the present invention, the transformation or degradation of a substance by one or more living microorganisms, aimed at its consumption as a source of nutrients, and having the final consequence of its disappearance, more or less complete, of the medium.
  • the metabolisation of an ingredient is "reduced” if it is less than the metabolism of the same ingredient when the latter ingredient is not protected by at least one of the means provided for in the context of this invention.
  • this reduced metabolism tends to, or is worth, zero, which amounts to little, almost no or no metabolism of said ingredient.
  • the residual amount of bioactive food ingredient (s) of interest in said food product is, 3 weeks after its preparation, between 50 and 100% approximately relative to the amount of bioactive food ingredient (s) of interest present in the product just after preparation.
  • said residual amount is between about 80 and 100%.
  • residual amount of bioactive food ingredient (s) of interest in said food product is meant according to the present invention the percentage of bioactive food ingredient (s) d interest present in said food product when the latter is maintained under suitable storage conditions (for example, of the order of 4 to 10 0 C for a fresh product) for 3 weeks, relative to the percentage of ingredient (s) ) bioactive food (s) of interest present at the start, that is to say right after manufacture of the product.
  • the food product according to the invention contains at least one decoy food ingredient.
  • lure food ingredient is intended to denote according to the present invention a food ingredient (preferably a peptide, a protein, an analogue or a derivative thereof, and combinations thereof) capable of serving as a source of nutrients (especially Nitrogen source) for living microorganisms, and intended to be preferentially metabolized by said microorganisms, so as to divert the latter from the bioactive ingredients of interest that are of course intended to be preserved as a priority.
  • the lure ingredient represents a nutrient source for microorganisms, which is sacrificed deliberately to save as much bioactive ingredients of interest as possible.
  • the ingredient Food lure acts in this respect as a competitive inhibitor of the transport of bioactive ingredients of interest.
  • the presence of decoy ingredients in the food product makes it possible to use any living microorganism suitable for the manufacture of said product, without it being necessary to take account of its capacity. to metabolize the bioactive ingredient (s).
  • the food product contains between about 0.001 and 2% by weight of food ingredient (s) lure (s) relative to the total weight of the finished product.
  • the food product contains between about 0.001 and 0.2% by weight of food ingredient (s) decoy (s) relative to the total weight of the finished product.
  • the rate of metabolization of the food ingredient (s) decoy food (s) in the food product is, three weeks after its preparation, at least equal to that of the bioactive ingredient (s).
  • This rate of metabolism of the food ingredient (s) lure (s) is (s) is preferably greater than that of the food ingredient (s) bioactive (s) of interest.
  • the one or more bioactive food ingredients of interest and / or the one or more lure food ingredients are chosen from: proteins,
  • the bioactive food ingredient of interest is chosen from: ⁇ S1 peptide [91-100] (see European patent EP 0 714910), peptide C6- ⁇ s i 194-199 (see US Pat. No. 6,514 941) , the peptide C7- ⁇ 177-183 (see U.S. Patent No.
  • the bioactive food ingredient of interest is selected from: ⁇ S1 peptide [91-100], fragments, analogs, derivatives thereof, proteins and / or peptides containing them, and combinations thereof .
  • "Analogous” is understood to mean any modified version of an initial compound, here a protein or a peptide, said modified version possibly being natural or synthetic, in which one or more atoms, such as carbon atoms, d Hydrogen, oxygen, or heteroatoms such as nitrogen, sulfur, or halogen, have been added or removed from the structure of the parent compound to obtain a new molecular compound.
  • a “derivative" within the meaning of the invention is any compound that has a resemblance or a structural unit in common with a reference compound (protein or peptide). Also included in this definition are compounds which, alone or with other compounds, may be precursors or intermediates in the synthesis of a reference compound, by means of one or more chemical reactions, and secondly the compounds that can be formed from said reference compound, alone or with other compounds, via one or more chemical reactions.
  • hydrolysates in particular tryptic hydrolysates, of proteins and / or peptides, the hydrolyzate fractions, as well as the mixtures of hydrolysates and / or of hydrolysate fractions.
  • analogs and derivative of a peptide or protein cover, for example, a glycosylated or phosphorylated peptide or protein or which has undergone any group grafting. chemical.
  • the bioactive food ingredient of interest and / or the decoy food ingredient may be sugars or fatty acids.
  • the lure food ingredient (s) are nitrogen nutrient sources for the living microorganism (s).
  • the one or more lure food ingredients are chosen from:
  • the living microorganism (s) have an intact or reduced capacity for metabolizing the one or more bioactive food ingredients of interest.
  • a "reduced metabolic capacity" is such that the amount of bioactive ingredients of interest metabolized during fermentation (which therefore disappears from the medium) is less than or equal to 40% of the initial amount of ingredients ( before fermentation). This is mathematically translated as: Qr> 0.6 Q 0 (I) Where:
  • the amount of residual bioactive ingredients Q r can be measured by an HPLC liquid chromatography method coupled to an MS / MS type detector.
  • An example of an experimental procedure is given in the examples below. It will be preferred to use living microorganisms as bacteria, preferably lactic acid bacteria, as living organisms. More particularly living bacteria will be selected from: o Streptococcus spp, preferably
  • Streptococcus thermophilus o Lactobacillus spp. o Lactococcus spp. o Bifidobacterium spp.
  • the living bacteria will be chosen from:
  • Streptococcus thermophilus deposited at the CNCM on October 24, 1995 under the number 1-1630;
  • thermophilus deposited at the CNCM on September 16, 2004 under the number I-3302. More preferably, said living bacteria are S. thermophilus bacteria deposited at the CNCM on 05/01/04 under the number 1-3211.
  • the food product contains at least the living bacteria S. thermophilus and Lactobacillus spp.
  • said living bacteria Streptococcus thermophilus are chosen from S. thermophilus deposited at the CNCM on 24/01/02 under the number I-2774, S. thermophilus deposited at the CNCM on October 24, 1995 under the number 1-1630, S. thermophilus deposited at the CNCM on May 10, 2004 under the number 1-3211, S. thermophilus deposited at the CNCM on September 16, 2004 under the number 1-3301, and S. thermophilus deposited at the CNCM on March 16 / 09/04 under number I-3302.
  • the content of the food product according to the invention in live microorganisms may vary and will be chosen by those skilled in the art in the light of his general knowledge in the field. In practice, a standard overall content, for example of the order of 10 7 to 10 9 bacteria per gram of food product, will preferably be sought.
  • the food product according to the present invention is a fermented product. More preferably, the fermented food product is a dairy or vegetable product.
  • dairy product in addition to milk, products derived from milk, such as cream, ice cream, butter, cheese, yogurt; secondary products, such as whey, casein; and any prepared food containing, as the main ingredient, milk or milk constituents.
  • Plant product means, inter alia, products obtained from a vegetable base such as, for example, fruit juices and vegetable juices, including soya juice, oat juice or the rice juice.
  • the above definitions of “dairy product” and “plant product” each cover any product made from a mixture of dairy and vegetable products, such as a mixture of milk and fruit juice, for example.
  • the present invention also relates to a method for preparing a food product as defined above, in which one or more decoy food ingredients are added to the mixture intended to constitute said product, preferably after fermentation thereof.
  • one or more live microorganisms and one or more bioactive food ingredient (s) of interest and / or one or more food ingredient (s) decoys (s). ) are added one after the other in the mixture intended to constitute said food product.
  • the one or more bioactive food ingredients of interest and / or the living microorganism (s) and / or the one or more lure food ingredient (s) are added simultaneously to said mixture.
  • the culture conditions of the microorganisms depend on said microorganisms and are known to those skilled in the art.
  • the optimum growth temperatures for S. thermophilus are generally between about 36 ° and 42 ° C. they are between 42 ° and 46 ° C for L. delbrueckii spp. bulgaricus (typically found in yoghurt).
  • the fermentation stoppage which depends on the desired pH, is obtained by rapid cooling, which slows down the metabolic activity of the microorganisms.
  • the one or more bioactive food ingredients of interest and / or the one or more lure food ingredients are prepared directly in the mixture intended to constitute said food product. In this respect, reference will be made to "in situ synthesis" of the bioactive ingredient (s) and / or the lure ingredient (s).
  • the present invention further relates to the use of a food product as described above as a functional food.
  • a functional food is meant a food product that advantageously affects one or more target functions of the body, regardless of its nutritional effects. This can result in an improvement of the state of health and / or well-being and / or a reduction of the risks of occurrence of diseases in a consumer who ingests normal amounts of said product.
  • Examples of activities of a "functional food” include anti-cancer activities, immunostimulatory, promoting bone health, anti-stress, opiates, antihypertensives, calcium bioavailability enhancers, or antimicrobial (Functional Food Science in Europe, 1998). Such functional foods may be intended for humans and / or animals.
  • the present invention also relates to the use, in a food product containing one or more living microorganisms and at least one bioactive food ingredient of interest, of at least one food ingredient lure to protect the bioactive food ingredient (s) from interest against metabolism by the living microorganism (s).
  • the present invention is illustrated by the following figures, which are in no way limiting.
  • FIG. 1 Chromatogram LC-MS illustrating the disappearance of the bioactive peptide ⁇ S1 [91-100] included in the ingredient Lactium® during lactic fermentation.
  • Figure 2 Identification and quantification of the main peptides of the Lactium® ingredient by LC-MS / MS before and after fermentation of the dairy "mix” with a ferment consisting of a mixture of strains I-2783 (deposited at the CNCM on 24 / 01/02), I-2774 (filed at the CNCM on 24/01/02), I-2835 (filed at the CNCM on 04/04/02) and 1-1968 (filed at the CNCM on 14/01 / 98). After fermentation, these peptides are only found in trace amounts and merge with the baseline. "? Means that the identification of the sequence was not possible or is not certain; only the mass of the peptide is then reported.
  • FIG. 3 Compared peptide profiles (LC-MS / MS chromatograms) of a dairy "mix" containing 1.5 g / L of DMV C 12® hydrolyzate, before (1) and after fermentation (2) up to pH 4.7 by the Hansen YC380 lactic ferment. Almost all the peptides of the hydrolyzate, including the bioactive C12 peptide (fragment ⁇ S1 [23-34]), disappeared following metabolism by the ferment strains.
  • FIG. 4 Curves illustrating the evolution of the residual content of bioactive peptide ⁇ S1 [91-100] in a finished product constituted of 95% fermented mass by the ferment containing strains I-2783, I-2774, I-2835 and 1-1968, and 5% aromatised sugar syrup containing ⁇ S1 peptide [91-100], during storage at 10 ° C. The experiment was carried out at the rate of 4 independent tests E1, E2, E3 and E4.
  • FIG. 5 Curves illustrating the evolution of the residual content of bioactive peptide ⁇ S1 [91-100], added after fermentation in a fermented product then thermised at 75 ° C. for 1 minute, and stored at 10 ° C. until the date consumption limit (DLC).
  • DLC date consumption limit
  • Figure 6 Illustration of the evolution of the residual content of bioactive peptide ⁇ S1 [91-100] in a finished product consisting of 95% fermented mass by the ferment containing the strain I-2774 and formate and 5% of syrup flavored sugar containing the peptide ⁇ S1 [91-100] (provided in the form of Lactium®, assayed at 1.5 g / kg of finished product), during storage at 100 ° C. until DLC.
  • Figure 7 Graph illustrating the percentage of residual ⁇ S1 [91-100] peptide after fermentation relative to the unfermented control (enzyme containing strains 1-2783, 1-2774, 1-2835 and 1-1968) in the presence of increasing concentrations (0.5, 1.0 and 1.5 g / L) "lure" hydrolysates (Vitalarmor 950, Armor Protein, MPH955, Fonterra).
  • FIG. 1 Graph illustrating the percentage of residual ⁇ S1 [91-100] peptide after fermentation relative to the unfermented control (enzyme containing strains 1-2783, 1-2774, 1-2835 and 1-1968) in the presence of increasing concentrations (0.5, 1.0 and 1.5 g / L) "lure" hydrolysates (Vitalarmor 950, Armor Protein, MPH955, Fonterra).
  • ingredients of the peptide or protein type are simpler when they are added during the step of preparation of the dairy "mix” (powdering of the milk), before the treatment thermal sanitation (Le., 95 ° C, 8 min) and, therefore, before fermentation.
  • the risk of metabolizing the active peptide is very high.
  • a functional ingredient such as Lactium® (Ingredia, France) containing a bioactive peptide (fragment 91-100 of casein ⁇ S1).
  • the medium was prepared by hydration of a skimmed milk powder at 120 g / L, supplemented with 1.5 g / L of Lactium® ingredient (corresponding to about 30 mg / L of bioactive peptide ⁇ S1 [91-100] ), then pasteurized at 95 ° C for 8 minutes.
  • the lactic ferment was added at a rate of 0.02%, and the fermentation was conducted at the optimum temperature of the selected ferment (between 37 and 42 ° C) until a pH of 4.70 was reached.
  • the sample was prepared by dilution of the fermented medium in a mixture of water, methanol and trifluoroacetic acid (50/50 / 0.1%), in a ratio of 1 to about 6.
  • the supernatant after centrifugation constituted the representative sample of the peptide content of the fermented medium.
  • This sample was injected into an HPLC chromatography system of the Agilent 1100 type (Agilent Technologies France, 1 rue Galvani 91745 Massy Cedex, France), equipped with a column adapted to the analysis of peptides, of the Waters Symetry® type (5 ⁇ m 2.1 x 150 mm, WAT056975, Waters France, 5, Rue Jacques Monod,
  • MS / MS for example with an ion trap device such as Esquire3000 + (Bruker Daltonique, rue de l'Industrie, 67166
  • the results are illustrated in FIGS. 2 and 3.
  • the Lactium® ingredient contains many other peptides, some of which potentially have biological activity (such as ⁇ S1 casein fragment 23-34, which is also commercially available in the USSR).
  • ingredient C12 from DMV International). It is interesting to note that almost all the peptides provided by the addition of Lactium® are widely consumed during fermentation.
  • Table 3 shows that all the enzymes and strains tested metabolize from 94 to 100% of the bioactive peptide ⁇ S1 [91-100] during the fermentation of a standard dairy mix. The implementation of this ingredient is therefore impossible under conventional conditions to produce food products, including dairy, containing peptides and / or bioactive proteins in amounts sufficiently stable over time to produce an effect in the consumer.
  • the C12 and CPP ingredients produced by DMV International are hydrolysates of milk proteins containing bioactive peptides targeting the control of hypertension and the assimilation of minerals respectively.
  • the population of living lactic acid bacteria in the finished product continues to metabolize the bioactive peptide during storage of the finished product, so that after only 10 days (for fresh products with a 28-day DLC), between 35 and 50% of the peptide ⁇ S1 [91-100] have disappeared, which remains unacceptable to obtain the desired effect in the consumer.
  • the industrial manufacturing line is more complex and requires a higher specific investment; the product no longer benefits from names related to products containing live ferments (yogurt type) and in fact loses the benefits associated with the consumption of lactic ferments;
  • the strategy is to saturate the proteolytic / peptide transport systems of lactic acid bacteria by adding a sufficient amount of one or more peptides ("lure" peptides) preferred to the one to be protected.
  • the protective effect exists both during fermentation and during storage of the finished product up to DLC.
  • Figure 6 shows an exemplary embodiment on the model of previous tests. As shown in FIG. 6, the ⁇ S1 [91-100] peptide introduced in the form of Lactium® after fermentation is largely protected in the presence of the Vitalarmor 950 casein hydrolyzate (Armor Protein, France) compared with the control.
  • Table 5 shows the consumption of the bioactive peptide ⁇ S1 [91-100] (provided by the equivalent of 1.5 g / L of Lactium®) during fermentation by the ferment containing strains I-2783, I-2774, I-2835 and 1-1968, in the presence of different commercial hydrolysates (identical concentration of 1.5 g / L).
  • WPH 917 Whey Protein Hydrolyzate, NZMP Gmbh, Siemensstrasse 6-14, D-25462, Rellingen, Germany
  • WPH 955 Whey Protein Hydrolyzate, NZMP Gmbh, Siemensstrasse 6-14, D-25462, Rellingen, Germany
  • ArIa 20-21 whey protein hydrolyzate, ArIa Foods Ingredients Amba, 2 rue Victor Griffuelhes, 92772 Boulogne Cedex, France - WPH 926: whey protein hydrolyzate, NZMP GmbH, Siemensstrasse 6-14, D-25462, Rellingen , Germany
  • DMV C 12 Dairy protein hydrolyzate, DMV INTERNATIONAL, PO Box 105, Redhill Surrey RH1 3YH, Great Britain
  • the concentration of decoy peptide is also an important factor: the higher it is, the more the protection of the peptide of interest is strong, as shown in FIG. 7. More generally, it is the peptide proportion of interest. / lure peptide that regulates the more or less effective protective effect of the peptide of interest, as shown in Figure 8.
  • the protection thus obtained is not specific to the peptide ⁇ S1 [91-100], but concerns the major part of the peptides of the hydrolyzate of interest. It is thus possible to protect, with a judicious choice of lure ingredient provided in sufficient quantity, any type of peptide in a wide range of size.

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EP05794531A 2004-10-22 2005-10-17 Protection d'ingrédients alimentaires bioactifs par l'utilisation d'ingrédients leurres Withdrawn EP1802204A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0411272A FR2876874B1 (fr) 2004-10-22 2004-10-22 Protection d'ingredients alimentaires bioactifs par l'utilisation d'ingredients leurres
PCT/EP2005/055297 WO2006042836A1 (fr) 2004-10-22 2005-10-17 Protection d'ingrédients alimentaires bioactifs par l'utilisation d'ingrédients leurres

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EP1802204A1 true EP1802204A1 (fr) 2007-07-04

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US (1) US20070298144A1 (zh)
EP (1) EP1802204A1 (zh)
JP (1) JP2008516619A (zh)
CN (1) CN101102682A (zh)
BR (1) BRPI0517004A (zh)
CA (1) CA2584543A1 (zh)
FR (1) FR2876874B1 (zh)
MX (1) MX2007004878A (zh)
WO (1) WO2006042836A1 (zh)

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MX2007004878A (es) 2007-07-04
CN101102682A (zh) 2008-01-09
CA2584543A1 (fr) 2006-04-27
FR2876874B1 (fr) 2007-02-16
US20070298144A1 (en) 2007-12-27
BRPI0517004A (pt) 2008-09-30
WO2006042836A1 (fr) 2006-04-27
FR2876874A1 (fr) 2006-04-28
JP2008516619A (ja) 2008-05-22

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