Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/111—Aromatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
  • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
  • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating

Definitions

• the present invention generally relates to animal feed compositions, feed additives for animals, and methods for increasing zootechnical performance of animals.
• the performance of the animal feed is generally characterized by the Average Daily Gain (GMQ) and / or the Consumption Index (IC).
• GMQ Average Daily Gain
• IC Consumption Index
• antibiotics are commonly used as a preventive measure in animal nutrition. This use defines them as "food additive additives”.
• a second major cause of disturbance is related to the phenomenon of heat stress.
• capsaicinoids such as capsaicin (trans-8-methyl-N-vanillyl-6-nonanamide) and dihydrocapsaicin (8-Methyl-N-vanillylnonanamide), active substances of peppers. Different properties of capsaicinoids can be exploited in animal feed.
• capsaicinoids 1 have antimicrobial activity (Cichewicz and Thorpe, 1996), 2), stimulate secretions of digestive enzymes and bile (Platel and Srinivasan, 2000) (Platel and Srinivasan, 1996; and Srinivasan, 2004), 3) increase food intake (Curtis and Stricker, 1997), and 4) induce smooth muscle vasodilation (Chen et al., 1992, Lefebvre et al., 1991) via vanilloid receptors of the type 1 (VR1).
• the use of capsaicinoids in animal feed may help to maintain proper blood flow to the reproductive tissues.
• capsaicinoids are dependent on different sites of action in the digestive tract. Immediate availability of capsaicinoids in the mouth will, for example, promote an increase in food intake, while availability in the distal part of the intestine (ileum or colon) will promote antimicrobial activity.
• biopharmaceutical control of these molecules is therefore imperative to ensure that they reach the desired site of action and the concentration necessary to ensure optimal activity.
• Capsaicin is the chemical compound found in chili peppers, which produces the spicy character.
• the word "capsicum” as used in the present description includes an extract of any plant in the capsicum group, which includes peppers such as, but not limited to, capsicum anuum, capsicum frutescens, capsicum baccatum, capsicum. pubescens, and capsicum chinense.
• Capsaicinoids may be available as a resin extracted from capsicum, called capsicum oleoresin, which is defined as "an exudate consisting mainly of resinous compounds and volatile compounds".
• Oleoresin capsicum is a more or less viscous liquid, hydrophobic in nature, extremely irritating.
• the capsicum oleoresin generally contains from 0.1% to 20% by weight of natural capsaicin and capsaicinoids. Larger concentrations can be obtained with synthetic capsaicin.
• capsaicinoids may include one or more of the following: capsaicin, dihydrocapsaicin, capsaicinoids, vanillides, capsicum, macerated peppers, ground peppers, pepper extracts, other capsicum-containing plants, and combinations thereof.
• Capsaicin can not be used directly by feed manufacturers. It is a highly toxic product, which requires extremely strict handling conditions, and therefore must be isolated.
• Oleoresin Capsicum is more easily used, although it is still a highly irritating product, which limits its direct use as an additive for animal feed. Being liquid, oleoresin is difficult to disperse homogeneously in a food at concentrations conventionally used for additives (from a few ppm to a few hundred ppm).
• the galenic shaping of the oleoresin capsicum is therefore necessary to i) facilitate its incorporation homogeneously in the food (solid or liquid), H) limit the risk of irritation it may cause, iii ) control its kinetics and its place of release in the digestive tract.
• Hot atomization which is the most commonly used technique for microencapsulating plant extracts, can not be used to meet the different objectives set.
• the microspheres produced are generally too spraying and therefore harmful, which makes it necessary to strongly limit the oleoresin concentrations of capsicum that can be microencapsulated.
• GB 1 350 704 A discloses the encapsulation of a paprika powder in a tallow matrix.
• Paprika as a solid powder is dispersed in a solution of ethanol and tallow heated to 50 ° C. The mixture is then cooled in cold water with vigorous stirring.
• organic solvent which is undesirable, this method is not appropriate in the case of high concentrations of irritating capsaicinoids, especially in the case of a capsicum oleoresin whose irritancy can be accentuated in the presence of water.
• the problem proposed by the present invention is to devise a technique for the preparation of food additives or animal feed rations which makes it possible to substantially increase the concentration of capsaicinoids in the food additive and / or diet, while limiting the irritating effect of the active molecule.
• Another object of the invention is to design such a technique that allows to control the release of capsaicinoids at different sites of the digestive tract, depending on the desired objective.
• Another object of the invention is to promote the effectiveness of capsaicinoids according to the different animals that one wants to feed.
• the invention aims to improve the zootechnical performance of animal feed both for animals with fast transits such as poultry, as for animals with slower transits such as pigs, sheep or cattle.
• the invention provides a method for preparing a food additive or an animal feed containing an active agent having at least one capsaicinoid, comprising a step of cold atomization in a gaseous atmosphere, or granulating in a fluidized air bed gas atmosphere, a liquid mixture of encapsulating fat and the active agent containing at least one capsaicinoid, thereby producing solid particles of said mixture.
• the cold atomization or granulation step makes it possible to encapsulate capsicum oleoresin concentrations of up to 40% while limiting its irritating effect.
• these techniques used make it possible to obtain microspheres that can release capsaicinoids at different sites of the digestive tract according to the desired objective, by adapting the parameters of the cold atomization process.
• the encapsulation fat and active agent mixture is initially brought to the liquid state by heating, then forced into a spraying means which sprays in a cooled gas atmosphere chamber where the mixture is collected in the form of powder.
• the active agent containing the capsaicinoids can advantageously be an oleoresin of capsicum extracted from a plant.
• a capsicum oleoresin having a capsaicinoid concentration of at least 0.1% by weight can be used to obtain oleoresin capsicum. This can be obtained from capsicum frutescens or capsicum anuum, for example.
• the oleoresin of capsicum is present in the solid particles in a proportion by weight of at least 2.5%, advantageously at least 5%, more advantageously from less than 20%.
• the effects of the active product are thus considerably increased when it is used for animal feed.
• the state of at least one of the parameters is selected: a) the nature of the encapsulation fat, b) the particle size, c) the temperature of the cold atomization or granulation step.
• glycerol palmitostearate or glycerol behenate is chosen as the encapsulating fat.
• the size of the particles can be increased by advantageously choosing a particle size greater than 350 ⁇ m, preferably greater than 600 ⁇ m.
• the cold atomization or granulation temperature can be reduced, advantageously choosing a temperature below -10 c C, which can advantageously be of the order of
• the temperature reduction relates more particularly to the cold atomization process.
• hydrogenated rapeseed oil can be chosen as the encapsulating fat.
• the particle size can be reduced, advantageously choosing a particle size of less than 350 microns, preferably a size between 90 microns and 250 microns. In the case of small particles, the risk of an irritant effect is increased. To reduce this risk, it is advantageous to add, in the liquid mixture, a water-soluble binder.
• the water-soluble binder may be a cellulose derivative, a gum, a starch derivative.
• HPMC Hydroxypropyl methylcellulose
• HPMC Hydroxypropyl methylcellulose
• the capsaicinoids will be formulated into a galenic form by a method of preparation as above, by choosing parameters aimed at increasing the rate of release of the capsaicinoids in the digestive tract.
• parameters aimed at increasing the rate of release of the capsaicinoids in the digestive tract In the case of animals with rapid digestive transit such as poultry, the capsaicinoids will be formulated into a galenic form by a method of preparation as above, by choosing parameters aimed at increasing the rate of release of the capsaicinoids in the digestive tract.
• it will be preferred to administer to the animals, in the food ration, capsaicinoids formulated galenically by a method of preparation as above by choosing parameters to increase the rate of release of capsaicinoids in the digestive tract.
• the animals will be administered in the food ration, capsaicinoids put in galenic form by a method of preparation as defined above by choosing parameters to delay the release of capsaicinoids in the digestive tract.
• the invention makes it possible to design an animal feed containing fat-encapsulated capsaicinoid-based solid particles, in which an oleoresin of capsicum is present in the solid particles in proportion by weight. at least 2.5%, preferably at least 5%, more preferably about 20%.
• a capsicum oleoresin having a capsaicinoid concentration of at least 0.1% by weight is preferably used.
• FIG. 1 illustrates the role played by the nature of the encapsulation fat on the kinetics of release of capsaicinoids in the digestive tract;
• FIG. 2 illustrates the role played by the size of the microspheres on the release of capsaicinoids in the digestive tract
• FIG. 3 illustrates the role of the atomization temperature on the release rate of capsaicinoids in the digestive tract
• FIG. 4 schematically illustrates in section a cold atomization device
• FIG. 5 illustrates schematically in section a granulation device
• the cold atomization device comprises a spraying tower 4 of cylindro-conical shape, a spraying means 3 such as a spraying nozzle or a turbine at the top of the atomization tower 4, a separation system air / powder at the bottom of the atomization tower 4, and a collector 6 to collect the powder.
• the air / powder separation can be carried out by a cyclone system, in which the powder falls into a collector located at the base of the cyclone while the air is evacuated from the top by means of a fan.
• a container 1 comprises heating means 13 such as electrical resistors controlled by a sensor 14, for putting in the liquid state a mixture 2 introduced into the container 1.
• the interior cavity of the atomization tower 4 contains an atmosphere refrigerated air.
• An encapsulating fat is heated in the container 1 in order to obtain a liquid in which the active agent, such as oleoresin of capsicum, is mixed.
• the heating means 13 such as electrical resistors driven by the sensor 14 maintain the liquid mixture 2 at melting temperature suitable for spraying.
• the temperature of the liquid mixture 2 before atomization is maintained at a value allowing the melting of the fat, and may advantageously be about 80 ° C.
• the encapsulation fats are liquid oils, and the Oleoresin Capsicum is also liquid.
• the liquid mixture 2 thus obtained is then sprayed by the spraying means 3 into the atomization tower 4, in which an atmosphere of refrigerated air is maintained at a temperature which makes it possible to rapidly solidify the encapsulation fat in order to obtain homogeneous solid particles which are deposited at the bottom of the atomization tower 4 and are discharged to the collector 6.
• the spraying means 3 receives the liquid mixture 2 through the pipe 17.
• a spraying means 3 it is possible to use a turbine whose disk-shaped rotor creates a centrifugal force which expels the liquid into fine droplets 10.
• the size of the droplets 10 is controlled by the speed of the turbine.
• a pressure nozzle may be used in which the dispersing energy is provided by the pressure of the liquid pushed by the pump 17b, or a two-way pneumatic nozzle, one (17) for the liquid, the another (18) for compressed air, which sprays the liquid by shearing the liquid jet by the pressurized air.
• the refrigerated air flow gas atmosphere 7 circulates by entering through the inlet pipe 8a and exiting through the outlet pipe 8b, forming a fluidized air bed, while the Mixing droplets 10 emerging from the spraying means 3 move downwards and are fixed in solid form by the refrigerated air 7.
• the refrigerated air 7 and the mixing droplets 10 move towards the bottom. low.
• the air refrigerated 7 can move counter-current upwards, as shown in the figure.
• the refrigeration device 8d regulates the temperature of the refrigerated air flow 7, which determines the temperature of the atomization tower 4.
• the temperature sensor 12 supplies the refrigeration device 8d with the temperature information in the cooling tower. atomization 4.
• nozzle system For small to medium sizes (0.01 mm to 0.1 mm diameter), use a nozzle system with a small inner diameter, or a turbine whose rotor rotates at a relatively fast speed.
• a nozzle system with a large inner diameter or a rotor rotating at a relatively slow speed will be used.
• FIGS. 5 and 6 The technique of granulation in a gas atmosphere with a fluidized air bed is then considered, illustrated by FIGS. 5 and 6.
• This technique uses certain means of the above technique for cold atomization in a gaseous atmosphere, which means are identified by the same numerical references.
• An encapsulating fat is heated in a container 1 to obtain a liquid in which the oleoresin of capsicum is mixed.
• the liquid mixture 2 thus obtained is then sprayed by a spraying means 3 in a chamber 4 with a fluidized air bed in which a gaseous atmosphere is maintained at a temperature which makes it possible to granulate the encapsulation fat on grains in successive layers.
• a flow of refrigerated air 7 flows from bottom to top, penetrating through a lower pipe 8a and exiting through a pipe.
• upper pipe 8b suction means 8c, to maintain the particles 5 in suspension.
• a refrigeration device 8d regulates the temperature of the refrigerated air flow 7, which determines the granulation temperature in the fluidized air bed of the enclosure 4.
• a temperature sensor 12 provides the refrigeration device 8d with information about the temperature in the fluidized air bed.
• Heating means 13 such as electrical resistors driven by a sensor 14 maintain the liquid mixture 2 at the appropriate melting temperature for spraying.
• a valve 17a controls the flow rate of the pulverized liquid mixture.
• a valve 16 controls the flow of refrigerated air.
• the spraying means 3 receives on the one hand the liquid mixture 2 by a pipe 17, and on the other hand a spray gas through a pipe 18.
• a grid 22, interposed in the chamber 4 upstream of the spraying means 3, is traversed by the refrigerated air flow 7 and supports the particles 5.
• the spray can be performed from the bottom up, as shown in FIG. Alternatively, one can provide a spray from top to bottom, or a transverse spray.
• the particles 5 are moved in a movement called "fountain" illustrated by the arrows 21, moving upwards in the central zone of the chamber 4 and then back down to the periphery.
• the particles obtained are in a form called onion (FIG. 6), with a heterogeneous structure.
• the particles are discharged from the fluidized air bed to a collector 6.
• FIG. 6 illustrates the granulation steps: the micro-drops 5a of pulverized encapsulation fat are sprayed onto 5b powder seeds and adhere to them in 5c. The micro-drops are distributed and solidify by forming a first layer 5d on the powder seed primer 5b. Then other micro-drops are added, resulting in an onion-like, multilayered 5th structure.
• the inventors have demonstrated that the kinetics of release of capsaicinoids in the digestive tract of animals depends significantly on the nature of the encapsulation fat, the particle size, and the temperature of the atomization or granulation.
• the encapsulation fats that can be used are those based on fats (hydrogenated vegetable oil, hydrogenated animal oil, wax, etc.) which are solid at room temperature.
• the present invention highlights the role played by the nature of encapsulation fat on the release kinetics of capsaicinoids.
• two lots F1 and F2 of microspheres were produced by atomization in a fluidized air bed "Aeromatic-Fielder MP1", using as coating matrix for the F1 batch of hydrogenated rapeseed oil and 20% capsicum oleoresin (6% capsaicinoids) (particle size between 90-250 ⁇ m), and using for batch F2 glycerol palmitostearate (Precirol® ato 5) and 20% oleoresin capsicum ( 6% capsaicinoids) (particle size between 90-250 ⁇ m).
• the atomization temperature was set at +2 ° C. After production, the microspheres were sieved to obtain batches of the same particle size.
• the dissolution medium had the following composition: NaCl (5.0 g / L), KCl (0.6 g / l), CaCl 2 (0.3 g / l) and SDS (10.0 g / l), the pH was set at 5.
• the flow of the dissolution medium through the dissolution apparatus was set at 20 ml / min ⁇ 0.5.
• a sample was collected at 5, 10, 15, 20, 30, 40, 60, 90, 120, 135,
• HPLC liquid chromatography
• the analytical method was developed on a Merck Hitachi Elite Lachrom Liquid Chromatography (HPLC) instrument, with a UP5HDO-25Qs column (C18 5 ⁇ - 250 x 4.6 mm, Interchrom, France) and a mobile phase composed of water, acetonitrile and acetic acid (55 / 44.5 / 0.5, vol / vol / vol) with a flow of 1 ml / min. Detection was performed at 280 nm.
• glycerol palmitostearate Precirol® ato 5
• glycerol behenate Compritol® 888 ATO
• particles smaller than 350 ⁇ m can lead to an irritant when the oleoresin concentration of capsicum is greater than 5%.
• a water-soluble binder such as a cellulose derivative, a gum or a starch derivative.
• the presence of the water-soluble binder causes the agglomeration of the microspheres, by creating larger particles, without modifying the size of the microspheres themselves, and without modifying the kinetics of release in the digestive tract because the binder used is water-soluble and disappears. quickly.
• the inventors have demonstrated the role played by the atomization temperature on the kinetics of release of capsaicinoids in the digestive tract. For this, they carried out third tests, in which two batches F7 and F8 of microspheres of identical size [500-710] ⁇ m were produced by atomization using hydrogenated rapeseed oil as a coating matrix and 20% oleoresin capsicum (6% capsaicinoids).
• the first batch F7 was made in a fluidized air bed "Aeromatic Fielder MP11" at an atomization temperature set at + 2 ° C.
• the second batch F8 was carried out using a vibrating nozzle system (Brace GmbH) at an atomization temperature set at -40 ° C.
• the fast-release particles can be used for the nutrition of animals having fast digestive transits, for example poultry. In this case, it is ensured that the active ingredients will be released before their excretion by the animal.
• fast-release particles can also be used for an action on the palatability or stimulation of digestive enzymes in animals with slower digestive transit, for example pigs, sheep, cattle.
• the slow release particles may be used to, for example, promote antimicrobial action in animals with slow digestive transit.
• the techniques used make it possible to obtain microspheres that can release capsaicinoids at different sites of the digestive tract according to the desired objective by playing on only three parameters (nature of the coating matrix, particle size, and temperature applied to their manufacture during atomization or granulation).

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Animal Husbandry (AREA)
• Fodder In General (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
• Medicinal Preparation (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=38123751

Family Applications (1)

Country Status (5)

Cited By (2)

Families Citing this family (10)

Citations (2)

Family Cites Families (7)

• 2006
  • 2006-11-21 FR FR0655035A patent/FR2908600B1/fr active Active
• 2007
  • 2007-11-20 EP EP07849199A patent/EP2088871A2/de not_active Withdrawn
  • 2007-11-20 US US12/515,300 patent/US20100055253A1/en not_active Abandoned
  • 2007-11-20 WO PCT/IB2007/054721 patent/WO2008062368A2/fr active Application Filing
  • 2007-11-20 MX MX2009005380A patent/MX2009005380A/es active IP Right Grant

Patent Citations (2)

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events