EP1809116A1 - Protection d'ingrédients alimentaires bioactifs par l'utilisation de microorganismes présentant une capacité de métabolisation réduite - Google Patents

Protection d'ingrédients alimentaires bioactifs par l'utilisation de microorganismes présentant une capacité de métabolisation réduite

Info

Publication number
EP1809116A1
EP1809116A1 EP05808073A EP05808073A EP1809116A1 EP 1809116 A1 EP1809116 A1 EP 1809116A1 EP 05808073 A EP05808073 A EP 05808073A EP 05808073 A EP05808073 A EP 05808073A EP 1809116 A1 EP1809116 A1 EP 1809116A1
Authority
EP
European Patent Office
Prior art keywords
food product
food
bioactive
interest
product according
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.)
Ceased
Application number
EP05808073A
Other languages
German (de)
English (en)
French (fr)
Inventor
Peggy Garault
Jean-Michel Faurie
Jérôme MENGAUD
Chloé BEAL
Thierry Saint-Denis
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 EP1809116A1 publication Critical patent/EP1809116A1/fr
Ceased legal-status Critical Current

Links

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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • 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
    • 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 living 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 to reduce the metabolizing said bioactive ingredient (s) with 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 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 subject to an extensive literature (see in particular Danone World Newsletter N 0 17 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 Applicant has thus observed that 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 DLC of 28 days) about 35-55% of the bioactive peptide ⁇ Si [91-100] has disappeared, which is totally unacceptable to guarantee a "health" effect on the consumer (data not shown).
  • the thermisation of a fermented milk mass implies the use stabilizers added before the heat treatment (pectins, starches, carrageenans, etc.), which complicates the process and substantially increases the cost of the formula;
  • An object of the present invention is therefore a food product containing one or more live 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 to reduce metabolism 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 of implementation with each other are appropriate.
  • Such suitable conditions of implementation may involve a variety of means, including: a) the use of living microorganisms whose ability to metabolize bioactive ingredients is reduced; 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.
  • metabolized 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 ingredient (s) food (s) bioactive (s) of interest present in the product just after its preparation.
  • 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 one or more bioactive food ingredients of interest are chosen from: proteins,
  • the bioactive food ingredient of interest is chosen from: the bioactive peptide ⁇ Si [91-100] (see the European patent
  • caseinophosphopeptides caseinophosphopeptides, ⁇ -casomorphine, ⁇ -exorphin casein, casokinin, ⁇ -casomorphine, caseinomacropeptides
  • CMP glycomacropeptides
  • GMP glycomacropeptides
  • CGMP caseinoglycomacropeptides
  • the bioactive food ingredient of interest is chosen from: the bioactive peptide OcS 1 [91-100], fragments, analogs, derivatives thereof, proteins and / or peptides containing them, and their combinations.
  • 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 one or more chemical reactions, and on the other hand compounds which can be formed from said reference compound, alone or with other compounds, via one or more chemical reactions.
  • the definition of “derivatives” above covers at least the hydrolyzates, in particular tryptic hydrolysates, of proteins and / or peptides, the hydrolyzate fractions, as well as the mixtures of hydrolysates and / or of hydrolysate fractions.
  • the terms “analogue” and “derivative of a peptide or protein” mentioned above for example, cover a peptide or a glycosylated or phosphorylated protein or which has undergone any group grafting. chemical.
  • the bioactive food ingredient of interest may be in particular a sugar or a fatty acid.
  • the living microorganism or microorganisms are characterized by a reduced or no capacity for metabolizing the 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: Q r > 0.6 Q 0 (1) 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.
  • said living microorganism (s) are wild-type strains and / or natural variants and / or mutants obtained by genetic engineering.
  • variant strain or “variant” is meant in the present application a strain obtained mainly by selective mutation from a reference strain, and having the property of of interest sought, namely the capacity, reduced or zero, to metabolize the bioactive food ingredient (s) of interest described above.
  • a “mutant” or “mutant strain” within the meaning of the invention is a strain obtained by means of directed mutagenesis techniques, from a reference strain. Such a mutant has, as the variants defined above, the desired property of interest.
  • the techniques for obtaining natural variants by selective mutation, or obtaining mutants by genetic engineering, in particular by genetic transformation using vectors are known to those skilled in the art. In this respect, reference may be made to Sambrook and Russel (2001).
  • the living microorganism or microorganisms are bacteria, preferably lactic acid bacteria, living.
  • a system for intracellular metabolisation of the peptides is reduced in said living bacteria.
  • the term "reduced capacity of a metabolizing and / or transport mechanism” is used to describe a metabolism and / or transport mechanism as mentioned above, whose capacity (or activity) does not allow it to metabolize and / or carry more than 40% of bioactive ingredients of interest during fermentation.
  • said mechanism (s) is (are) non-functional (s) in said living bacteria.
  • said mechanism, of reduced or non-functional capacity is a system for transporting the peptides into the interior of the cell. More particularly, said peptide transport system is the AMI system (see, for example, Garault et al., 2002) or the OPP system (in L. bulgaricus: Peltoniemi et al., 2002; in L. lactis: Detmers et al., 1998).
  • the living bacteria that may be used in the context of the invention may especially be chosen from:
  • Streptococcus spp preferably Streptococcus thermophilus
  • said living bacteria are chosen from: - Streptococcus thermophilus, deposited at the CNCM (Collection
  • said living bacteria are S. thermophilus bacteria deposited at the CNCM on 05/201704 under the number 1-3211.
  • the food product according to the present invention 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 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 September 16, 2004 under the 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 one or more bioactive food ingredients of interest are encapsulated.
  • encapsulated or “encapsulation” is meant to designate according to the present invention the implementation of a method of protecting an active ingredient in a microparticle type vehicle to allow controlled release of this active ingredient.
  • the active ingredient is constituted by one or more bioactive food ingredients of interest. This encapsulation provides a complementary solution to that according to the present invention, in that it allows said bioactive food ingredients of interest not to be metabolized by living microorganisms.
  • the food product further 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 lure food ingredient acts as a competitive inhibitor of the transport of the bioactive ingredients of interest.
  • 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 process for the preparation of a food product as described above, in which one or more living microorganisms and one or more bioactive food ingredient (s) (s) ( s) encapsulated interest are added in the mixture intended to constitute said food product.
  • the bioactive food ingredient (s) of interest are added to said mixture one after the other.
  • the one or more bioactive food ingredient (s) of interest 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. By way of example, it will be specified that 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 are prepared directly in the mixture intended to constitute said food product.
  • in situ synthesis it can be predicted that the living microorganism or microorganisms are added to the mixture intended for constituting said food product, before, during or after, the in situ synthesis of one or more bioactive food ingredients of interest.
  • the present invention further relates to the use of a food product as described above as a functional food.
  • “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.
  • 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, of a living microorganism having a reduced metabolic capacity of a bioactive food ingredient of interest, for protecting said bioactive food ingredient of interest against metabolism by said living microorganism.
  • 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. 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% flavored sugar syrup containing the peptide ⁇ S1 [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 ⁇ S1 [91-100] bioactive peptide in a finished product consisting of 95% fermented mass by the ferment containing the strain I-2774 and the formate and of 5% flavored sugar syrup 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 Illustration of the evolution of the residual content of bioactive peptide ⁇ S1 [91-100], added before fermentation, in a finished product consisting of milk mass fermented by the ferment containing the I-2774 strain and the formate.
  • 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 0 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).
  • Protocol the medium was prepared by hydration of a skimmed milk powder at 120 g / L, supplemented with 1.5 g / L of Lactium® ingredient
  • 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.
  • the detection was carried out using a specific MS / MS type detector, for example with an ion trap device such as Esquire3000 + (Bruker Daltonique, rue de l'Industrie, 67166
  • 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 DMV International's C12 ingredient). It is interesting to note that almost all the peptides provided by the addition of Lactium® are widely consumed during fermentation. Whatever their origin (from different caseins ⁇ S1, ⁇ S2, K, ⁇ ) and their size (from 2 to 3 residues up to 12 residues and more), all Peptides are generally consumed during the fermentation process.
  • 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. On the whole of the experiments, it appeared that all the ferments tested have an important capacity of metabolizing peptides, whatever their nature and their size.
  • the active peptide As shown in FIG. 4, even added cold (4 ° C.) after fermentation, the active peptide (provided by the equivalent of 1.5 g of Lactium® per kg of finished product) is rapidly degraded during storage, so that leave only 30 to 40% of the initial quantity at the use-by date (DLC).
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Peptides Or Proteins (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
EP05808073A 2004-10-22 2005-10-17 Protection d'ingrédients alimentaires bioactifs par l'utilisation de microorganismes présentant une capacité de métabolisation réduite Ceased EP1809116A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0411277A FR2876876B1 (fr) 2004-10-22 2004-10-22 Protection d'ingredients alimentaires bioactifs par l'utilisation de microorganismes presentant une capacite de metabolisation reduite
PCT/EP2005/055309 WO2006042840A1 (fr) 2004-10-22 2005-10-17 Protection d'ingrédients alimentaires bioactifs par l'utilisation de microorganismes présentant une capacité de métabolisation réduite

Publications (1)

Publication Number Publication Date
EP1809116A1 true EP1809116A1 (fr) 2007-07-25

Family

ID=34951187

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05808073A Ceased EP1809116A1 (fr) 2004-10-22 2005-10-17 Protection d'ingrédients alimentaires bioactifs par l'utilisation de microorganismes présentant une capacité de métabolisation réduite

Country Status (9)

Country Link
US (2) US20080050354A1 (ja)
EP (1) EP1809116A1 (ja)
JP (1) JP4525754B2 (ja)
CN (1) CN101060786B (ja)
BR (1) BRPI0516224A (ja)
CA (1) CA2584615C (ja)
FR (1) FR2876876B1 (ja)
MX (1) MX2007004881A (ja)
WO (1) WO2006042840A1 (ja)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8877178B2 (en) 2003-12-19 2014-11-04 The Iams Company Methods of use of probiotic bifidobacteria for companion animals
US20050158294A1 (en) 2003-12-19 2005-07-21 The Procter & Gamble Company Canine probiotic Bifidobacteria pseudolongum
JP4938006B2 (ja) 2005-05-31 2012-05-23 ザ・アイムス・カンパニー ネコ科動物プロバイオティク・ビフィドバクテリア
JP4938005B2 (ja) 2005-05-31 2012-05-23 ザ・アイムス・カンパニー ネコ科動物プロバイオティックであるラクトバシラス
WO2008093303A2 (en) 2007-02-01 2008-08-07 The Iams Company Method for decreasing inflammation and stress in a mammal using glucose antimetaboltes, avocado or avocado extracts
US9771199B2 (en) 2008-07-07 2017-09-26 Mars, Incorporated Probiotic supplement, process for making, and packaging
US9232813B2 (en) * 2008-07-07 2016-01-12 The Iams Company Probiotic supplement, process for making, and packaging
US10104903B2 (en) 2009-07-31 2018-10-23 Mars, Incorporated Animal food and its appearance
US9802990B2 (en) * 2013-02-19 2017-10-31 Danone, S.A. Functional peptides for obesity disorders

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1270216B (it) * 1994-06-14 1997-04-29 Recordati Chem Pharm Metodo di stabilizzazione di composti biologicamente attivi mediante microgranuli ricoperti sospendibili in fluidi alimentari
JP2966330B2 (ja) * 1995-09-29 1999-10-25 雪印乳業株式会社 発酵乳及びその製造法
JP3755855B2 (ja) * 1997-05-13 2006-03-15 日本ミルクコミュニティ株式会社 発酵乳及びその製造法
US6368591B2 (en) * 1998-05-15 2002-04-09 Shanghai Sine Pharmaceutical Corporation Ltd. Beneficial microbe composition, new protective materials for the microbes, method to prepare the same and uses thereof
FR2778921B1 (fr) * 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
FR2799766B1 (fr) * 1999-10-15 2005-08-05 Agronomique Inst Nat Rech Bacteries lactiques mutantes capables de surexprimer au moins une peptidase
FI113741B (fi) * 1999-11-01 2004-06-15 Valio Oy Menetelmä verenpainetta alentavia peptidejä sisältävän tuotteen valmistamiseksi
US6465432B1 (en) * 2000-08-28 2002-10-15 Kraft Food Holdings, Inc. Isolated antioxidant peptides form casein and methods for preparing, isolating, and identifying antioxidant peptides
JP3481931B2 (ja) * 2001-01-25 2003-12-22 森永乳業株式会社 抗潰瘍性発酵乳及び抗潰瘍性発酵乳の製造方法
FR2822381B1 (fr) * 2001-03-20 2004-10-22 Bio Obtention Sc Extrait de cucumis melo enrobe et/ou microencapsule dans un agent liposoluble a base de matiere grasse
US20030077255A1 (en) * 2001-04-16 2003-04-24 Sabharwal Hemant K. Compositions of bacteria and alpha-lactalbumin and uses thereof
JP3941036B2 (ja) * 2001-12-07 2007-07-04 サンスター株式会社 経口投与のためのリポソーム組成物
JP3935853B2 (ja) * 2003-03-20 2007-06-27 株式会社ヤクルト本社 発酵乳およびその製造方法
FR2876875B1 (fr) * 2004-10-22 2007-02-02 Gervais Danone Sa Protection d'ingredients alimentaires bioactifs par encapsulation
FR2876874B1 (fr) * 2004-10-22 2007-02-16 Gervais Danone Sa Protection d'ingredients alimentaires bioactifs par l'utilisation d'ingredients leurres
FR2877012B1 (fr) * 2004-10-22 2010-09-10 Gervais Danone Sa Souches de streptococcus thermophilus ami deficientes a post-acidification reduite

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006042840A1 *

Also Published As

Publication number Publication date
CA2584615C (fr) 2012-05-01
FR2876876A1 (fr) 2006-04-28
JP4525754B2 (ja) 2010-08-18
US20120156332A1 (en) 2012-06-21
BRPI0516224A (pt) 2008-08-26
JP2008516620A (ja) 2008-05-22
MX2007004881A (es) 2007-07-04
CA2584615A1 (fr) 2006-04-27
CN101060786A (zh) 2007-10-24
CN101060786B (zh) 2013-04-17
FR2876876B1 (fr) 2007-02-16
US20080050354A1 (en) 2008-02-28
WO2006042840A1 (fr) 2006-04-27

Similar Documents

Publication Publication Date Title
EP1809116A1 (fr) Protection d'ingrédients alimentaires bioactifs par l'utilisation de microorganismes présentant une capacité de métabolisation réduite
WO2006042861A1 (fr) Protection d'ingrédients alimentaires bioactifs par encapsulation
EP1903881B1 (fr) PROCÉDÉ de PRÉPARATION DE PRODUITS ALIMENTAIRES FERMENTES CONTENANT DES SOUCHES PROBIOTIQUES
EP1802652A1 (fr) Souches de streptococcus thermophilus ami déficientes à post-acidification réduite
EP1991661B1 (fr) Souches de lactobacillus helveticus ne fermentant pas le lactose
EP2040560B1 (fr) Granules de cysteine et leurs utilisations a titre d'activateurs de croissance de bifidobacterium animalis lactis
AU2017287989B2 (en) Composition for use in improvement of nutritional state
EP1820849B1 (fr) Nouvelles souches de Lactobacillus helveticus
CA2551494C (fr) Produit alimentaire liquide comprenant des granules de bacteries lactiques
EP3949739A1 (en) Method for producing lactic acid bacterium fermentation food product
CA2209335C (fr) Ferment lactique, et son utilisation pour la preparation de produits anti-diarrheiques
EP1175221B1 (fr) Bacteries lactiques a proprietes anxiolytiques, et leurs utilisations
EP1802204A1 (fr) Protection d'ingrédients alimentaires bioactifs par l'utilisation d'ingrédients leurres
EP1820850B1 (fr) Nouvelles souches de lactobacillus helveticus
EP1820405B1 (fr) Nouvelles souches de Lactobacillus Helveticus

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20070522

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

RAP1 Party data changed (applicant data changed or rights of an application transferred)

Owner name: COMPAGNIE GERVAIS DANONE

RIN1 Information on inventor provided before grant (corrected)

Inventor name: GARAULT, PEGGY

Inventor name: SAINT-DENIS, THIERRY

Inventor name: MENGAUD, JEROME

Inventor name: FAURIE, JEAN-MICHEL

Inventor name: BEAL, CHLOE

17Q First examination report despatched

Effective date: 20071221

DAX Request for extension of the european patent (deleted)
REG Reference to a national code

Ref country code: DE

Ref legal event code: R003

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED

18R Application refused

Effective date: 20150101