EP2445360A1 - Hydrolysat de proteines de poissons pour son utilisation dans l'inhibition de la prise de poids et/ou la perte de poids - Google Patents
Hydrolysat de proteines de poissons pour son utilisation dans l'inhibition de la prise de poids et/ou la perte de poidsInfo
- Publication number
- EP2445360A1 EP2445360A1 EP10728651A EP10728651A EP2445360A1 EP 2445360 A1 EP2445360 A1 EP 2445360A1 EP 10728651 A EP10728651 A EP 10728651A EP 10728651 A EP10728651 A EP 10728651A EP 2445360 A1 EP2445360 A1 EP 2445360A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- weight
- fish
- hydrolyzate
- protein
- mice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000003531 protein hydrolysate Substances 0.000 title claims abstract description 53
- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 44
- 230000004584 weight gain Effects 0.000 title claims abstract description 42
- 235000019786 weight gain Nutrition 0.000 title claims abstract description 42
- 230000004580 weight loss Effects 0.000 title claims abstract description 17
- 230000002401 inhibitory effect Effects 0.000 title abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 33
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 20
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 19
- 241001609028 Micromesistius poutassou Species 0.000 claims abstract description 15
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 11
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 11
- 108010059378 Endopeptidases Proteins 0.000 claims abstract description 10
- 102000005593 Endopeptidases Human genes 0.000 claims abstract description 10
- 241000252203 Clupea harengus Species 0.000 claims abstract description 9
- 241000276438 Gadus morhua Species 0.000 claims abstract description 9
- 241000276498 Pollachius virens Species 0.000 claims abstract description 9
- 241001125048 Sardina Species 0.000 claims abstract description 9
- 241000353095 Coryphaenoides rupestris Species 0.000 claims abstract description 8
- 241000252496 Siluriformes Species 0.000 claims abstract description 8
- 241001504582 Trachurus Species 0.000 claims abstract description 8
- 208000008589 Obesity Diseases 0.000 claims abstract description 5
- 235000020824 obesity Nutrition 0.000 claims abstract description 5
- 241000736062 Scomber scombrus Species 0.000 claims abstract description 3
- 230000007423 decrease Effects 0.000 claims description 24
- 230000037406 food intake Effects 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 230000005764 inhibitory process Effects 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 235000012631 food intake Nutrition 0.000 claims description 14
- 230000006698 induction Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 230000002265 prevention Effects 0.000 claims description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 206010033307 Overweight Diseases 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000009826 distribution Methods 0.000 claims description 7
- 239000011541 reaction mixture Substances 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 150000002632 lipids Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000006872 improvement Effects 0.000 claims description 5
- 230000004132 lipogenesis Effects 0.000 claims description 5
- 230000004130 lipolysis Effects 0.000 claims description 5
- 230000028503 regulation of lipid metabolic process Effects 0.000 claims description 5
- 230000036186 satiety Effects 0.000 claims description 5
- 235000019627 satiety Nutrition 0.000 claims description 5
- 230000000638 stimulation Effects 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 4
- 208000035475 disorder Diseases 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000009245 menopause Effects 0.000 claims description 4
- 239000012043 crude product Substances 0.000 claims description 3
- 230000004060 metabolic process Effects 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 235000015872 dietary supplement Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 239000002417 nutraceutical Substances 0.000 claims description 2
- 235000021436 nutraceutical agent Nutrition 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 241000276492 Melanogrammus Species 0.000 claims 3
- 241000276495 Melanogrammus aeglefinus Species 0.000 abstract description 6
- 241001125930 Trisopterus Species 0.000 abstract description 4
- 230000000670 limiting effect Effects 0.000 abstract description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract description 3
- 230000005802 health problem Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract 1
- 241000699670 Mus sp. Species 0.000 description 71
- 235000005911 diet Nutrition 0.000 description 57
- 230000037213 diet Effects 0.000 description 57
- 208000021017 Weight Gain Diseases 0.000 description 35
- 235000018102 proteins Nutrition 0.000 description 27
- 230000000694 effects Effects 0.000 description 20
- 238000009806 oophorectomy Methods 0.000 description 16
- 241001465754 Metazoa Species 0.000 description 15
- 235000020940 control diet Nutrition 0.000 description 14
- 235000019688 fish Nutrition 0.000 description 14
- 210000000577 adipose tissue Anatomy 0.000 description 13
- 230000037396 body weight Effects 0.000 description 12
- 235000012054 meals Nutrition 0.000 description 12
- 206010033675 panniculitis Diseases 0.000 description 12
- 108090000765 processed proteins & peptides Proteins 0.000 description 11
- 210000004291 uterus Anatomy 0.000 description 11
- 230000001186 cumulative effect Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 210000004003 subcutaneous fat Anatomy 0.000 description 9
- 241000700159 Rattus Species 0.000 description 8
- 238000005259 measurement Methods 0.000 description 8
- 210000001672 ovary Anatomy 0.000 description 8
- 102000011632 Caseins Human genes 0.000 description 6
- 108010076119 Caseins Proteins 0.000 description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 5
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 229940021722 caseins Drugs 0.000 description 5
- 238000002595 magnetic resonance imaging Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 238000007920 subcutaneous administration Methods 0.000 description 5
- 210000004304 subcutaneous tissue Anatomy 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- 230000009278 visceral effect Effects 0.000 description 5
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 4
- 241000194108 Bacillus licheniformis Species 0.000 description 4
- 206010052804 Drug tolerance Diseases 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 4
- 108010011756 Milk Proteins Proteins 0.000 description 4
- 238000002679 ablation Methods 0.000 description 4
- 230000026781 habituation Effects 0.000 description 4
- 210000001596 intra-abdominal fat Anatomy 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 235000021239 milk protein Nutrition 0.000 description 4
- 108010091748 peptide A Proteins 0.000 description 4
- 108010091867 peptide P Proteins 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 238000011735 C3H mouse Methods 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000004071 biological effect Effects 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 206010063659 Aversion Diseases 0.000 description 2
- 241000193744 Bacillus amyloliquefaciens Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 102000005158 Subtilisins Human genes 0.000 description 2
- 108010056079 Subtilisins Proteins 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229940005034 ketamine 10 mg/ml Drugs 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 230000002611 ovarian Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000001356 surgical procedure Methods 0.000 description 2
- 238000010200 validation analysis Methods 0.000 description 2
- BPICBUSOMSTKRF-UHFFFAOYSA-N xylazine Chemical compound CC1=CC=CC(C)=C1NC1=NCCCS1 BPICBUSOMSTKRF-UHFFFAOYSA-N 0.000 description 2
- 229960001600 xylazine Drugs 0.000 description 2
- QDZOEBFLNHCSSF-PFFBOGFISA-N (2S)-2-[[(2R)-2-[[(2S)-1-[(2S)-6-amino-2-[[(2S)-1-[(2R)-2-amino-5-carbamimidamidopentanoyl]pyrrolidine-2-carbonyl]amino]hexanoyl]pyrrolidine-2-carbonyl]amino]-3-(1H-indol-3-yl)propanoyl]amino]-N-[(2R)-1-[[(2S)-1-[[(2R)-1-[[(2S)-1-[[(2S)-1-amino-4-methyl-1-oxopentan-2-yl]amino]-4-methyl-1-oxopentan-2-yl]amino]-3-(1H-indol-3-yl)-1-oxopropan-2-yl]amino]-1-oxo-3-phenylpropan-2-yl]amino]-3-(1H-indol-3-yl)-1-oxopropan-2-yl]pentanediamide Chemical group C([C@@H](C(=O)N[C@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC(C)C)C(N)=O)NC(=O)[C@@H](CC=1C2=CC=CC=C2NC=1)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@@H](CC=1C2=CC=CC=C2NC=1)NC(=O)[C@H]1N(CCC1)C(=O)[C@H](CCCCN)NC(=O)[C@H]1N(CCC1)C(=O)[C@H](N)CCCNC(N)=N)C1=CC=CC=C1 QDZOEBFLNHCSSF-PFFBOGFISA-N 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- 108010039627 Aprotinin Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 102000018832 Cytochromes Human genes 0.000 description 1
- 108010052832 Cytochromes Proteins 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- PIWKPBJCKXDKJR-UHFFFAOYSA-N Isoflurane Chemical compound FC(F)OC(Cl)C(F)(F)F PIWKPBJCKXDKJR-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- GDBQQVLCIARPGH-UHFFFAOYSA-N Leupeptin Natural products CC(C)CC(NC(C)=O)C(=O)NC(CC(C)C)C(=O)NC(C=O)CCCN=C(N)N GDBQQVLCIARPGH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000219991 Lythraceae Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 108090000131 Metalloendopeptidases Proteins 0.000 description 1
- 102000003843 Metalloendopeptidases Human genes 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 206010030247 Oestrogen deficiency Diseases 0.000 description 1
- -1 P 14 lipid Chemical class 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 241000700157 Rattus norvegicus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 239000012505 Superdex™ Substances 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 241001125929 Trisopterus luscus Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000010868 animal carcass Substances 0.000 description 1
- 230000002429 anti-coagulating effect Effects 0.000 description 1
- 230000001028 anti-proliverative effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 229960004405 aprotinin Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000020980 bad eating habits Nutrition 0.000 description 1
- 230000003542 behavioural effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002270 exclusion chromatography Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 108010043649 gastrin I Proteins 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 239000002955 immunomodulating agent Substances 0.000 description 1
- 229940121354 immunomodulator Drugs 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- ZPNFWUPYTFPOJU-LPYSRVMUSA-N iniprol Chemical compound C([C@H]1C(=O)NCC(=O)NCC(=O)N[C@H]2CSSC[C@H]3C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@H](C(N[C@H](C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=4C=CC(O)=CC=4)C(=O)N[C@@H](CC=4C=CC=CC=4)C(=O)N[C@@H](CC=4C=CC(O)=CC=4)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C)C(=O)NCC(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C)NC(=O)[C@H](CO)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CC=4C=CC=CC=4)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CCCCN)NC(=O)[C@H](C)NC(=O)[C@H](CCCNC(N)=N)NC2=O)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](CC=2C=CC=CC=2)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H]2N(CCC2)C(=O)[C@@H](N)CCCNC(N)=N)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(O)=O)C(=O)N2[C@@H](CCC2)C(=O)N2[C@@H](CCC2)C(=O)N[C@@H](CC=2C=CC(O)=CC=2)C(=O)N[C@@H]([C@@H](C)O)C(=O)NCC(=O)N2[C@@H](CCC2)C(=O)N3)C(=O)NCC(=O)NCC(=O)N[C@@H](C)C(O)=O)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@H](C(=O)N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@H](C(=O)N1)C(C)C)[C@@H](C)O)[C@@H](C)CC)=O)[C@@H](C)CC)C1=CC=C(O)C=C1 ZPNFWUPYTFPOJU-LPYSRVMUSA-N 0.000 description 1
- 229960002725 isoflurane Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- GDBQQVLCIARPGH-ULQDDVLXSA-N leupeptin Chemical compound CC(C)C[C@H](NC(C)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@H](C=O)CCCN=C(N)N GDBQQVLCIARPGH-ULQDDVLXSA-N 0.000 description 1
- 108010052968 leupeptin Proteins 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 230000000422 nocturnal effect Effects 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 229940012982 picot Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000012429 reaction media Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000003998 size exclusion chromatography high performance liquid chromatography Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- DTQVDTLACAAQTR-UHFFFAOYSA-N trifluoroacetic acid Substances OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/60—Fish, e.g. seahorses; Fish eggs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/06—Preparations for care of the skin for countering cellulitis
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/91—Injection
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/92—Oral administration
Definitions
- the present invention relates to fish protein hydrolysates for use in the induction of weight loss, limitation and / or inhibition of weight gain.
- the invention also relates to such hydrolysates in the prevention and / or treatment of excess weight and / or health disorders related to excess weight.
- the hydrolysates of fish proteins can be obtained chemically or enzymatically.
- the hydrolysis of the proteins is carried out using a strong acid or a strong base, under strict conditions of pH. These hydrolysis conditions considerably alter the quality of the hydrolysates obtained.
- the hydrolysates are obtained by hydrolysis of the proteins using endogenous enzymes or exogenous enzymes. These hydrolysis conditions lead to hydrolysates of better quality, particularly with regard to hydrolysis using heterogeneous enzymes which makes it possible to control the degree of hydrolysis.
- being overweight is a constant concern today. In fact, being overweight can not only be a source of pain for the individual who suffers from it, but can also lead to more serious health problems.
- Obesity for example, is a risk factor for many health problems, such as cardiovascular diseases, metabolic disorders, hypertension or even cancers.
- the origins of being overweight are very varied. This phenomenon can for example be of behavioral origin, that is to say linked to bad eating habits, or even hormonal, as during the menopause in women.
- Several solutions are now proposed to help treat these problems of overweight. Conventionally, the treatment or prevention of overweight can be achieved by a diet. However, it is known that such a diet is difficult to follow for many subjects and can, when it is poorly adapted, lead to nutrient deficiencies essential for the functioning of the human body.
- An alternative is therefore the use of active ingredients capable of intervening in the mechanisms for limiting weight gain and / or weight loss.
- the invention thus relates to the non-therapeutic use of a fish protein hydrolyzate obtained by enzymatic hydrolysis of at least one protein source chosen from the group consisting of fish Micromesistius poutassou, Clupea harengus, Scombus scombrus, Sardina pilchardus , Trisopterus esmarki, Trachurus spp., Gadus morhua, Pollachius virens, Melanogrammus aeglefinus, Coryphaenoides rupestris, fish belonging to the order of siluriformes, said enzymatic hydrolysis being carried out by an endopeptidase enzyme derived from Bacillus subtilis, for the induction of weight loss, limitation or inhibition of weight gain.
- a protein source chosen from the group consisting of fish Micromesistius poutassou, Clupea harengus, Scombus scombrus, Sardina pilchardus , Trisopterus esmarki
- the induction of weight loss, the limitation or the inhibition of weight gain include a decrease in body weight, in particular a decrease in fat mass, an improvement in the ratio fat mass / lean body mass, a decrease in adiposity, an improvement in body composition, a regulation of lipid metabolism, more particularly, a stimulation of lipolysis and / or an inhibition of lipogenesis.
- the hydrolyzate according to the invention can be used in a diet slimming or preventive weight gain.
- said hydrolyzate does not induce limitation of food intake or satiety phenomenon.
- the fish protein hydrolyzate has: - the distribution of the following molecular profile: from 33 to 39% of molecules with a molecular weight of less than 300 Da, from 34 to 37% of molecules of which the molecular weight is between 300 and 1000 Da, from 21 to 24% of molecules whose molecular weight is between 1000 and 3000 Da, from 3 to 4% of molecules whose molecular weight is between 3000 and 3000 Da, 5,000 Da and 1 to 2% of molecules with a molecular weight between 5,000 and 10,000 Da,
- lipid content of less than 1%, as a percentage of crude product
- - a protein content greater than 80%, as a percentage of gross product, - A mineral content of between 5 and 10%, as a percentage of raw product.
- the source of fish protein comprises the pulp obtained from the fillet of the fish or fish.
- the fish protein hydrolyzate is obtained by a production process comprising:
- At least one protein source selected from the group consisting of the fish species Micromesistius poutassou, Clupea harengus, Scombrus scombrus, Sardina pilchardus, Trisopterus esmarki, Trachurus spp., Gadus morhua, Pollachius virens, Melanogrammus aeglefinus, Coryphaenoides rupestris of fish belonging to the order of siluriformes, in the presence of water, so as to recover the pulp of said fish or fish,
- said enzymatic hydrolysis is carried out according to an enzyme / protein source ratio of between 0.01 and 2%, preferably equal to 0.75%, and at a hydrolysis temperature equal to 55 ° C.
- the endopeptidase enzyme derived from Bacillus subtilis is preferably a metalloendopeptidase, or bacillolysin, belonging to EC class 3.4.24.28 of the EC classification established by the Enzyme Commission and published by the International Union of Biochemistry and Molecular Biology (IUBMB). in 1992.
- a fish protein hydrolyzate obtained by enzymatic hydrolysis of at least one protein source selected from the group consisting of fish Micromesistius poutassou, Clupea harengus, Scombrus scombrus , Sardina pilchardus, Trisopterus esmarki, Trachurus spp., Gadus morhua, Pollachius virens, Melanogrammus aeglefinus, Coryphaenoides rupestris, fish belonging to the order of siluriformes, said enzymatic hydrolysis being carried out by an endopeptidase enzyme derived from Bacillus subtilis for use in the treatment and / or prevention of excess weight and / or are linked to being overweight.
- protein source selected from the group consisting of fish Micromesistius poutassou, Clupea harengus, Scombrus scombrus , Sardina pilchardus, Trisopterus esmarki, Trachurus spp.
- the treatment and / or prevention of excess weight comprises the induction of weight loss, the limitation and / or the inhibition of weight gain, in particular the reduction of weight.
- fat mass improvement of fat / lean mass ratio
- treatment of adiposity regulation of lipid metabolism
- stimulation of lipolysis stimulation of lipolysis and / or inhibition of lipogenesis.
- excess weight is linked to obesity, disorders of general metabolism, or weight problems symptomatic of menopause.
- the fish protein hydrolyzate is still used in the treatment and / or prevention of any disease related to excess weight. This will include, for example, cardiovascular disease, hypertension, hypercholesterolemia or atherosclerosis.
- the fish protein hydrolyzate is as previously defined.
- the hydrolyzate also does not induce limitation of food intake or satiety phenomenon.
- the fish protein hydrolyzate as defined above can thus be used for the manufacture of a food supplement, or a pharmaceutical or nutraceutical composition, intended for the treatment and / or prevention of excess weight and / or diseases related to excess weight as stated above.
- the fish protein hydrolyzate according to the invention may be used in any cosmetic slimming or slimming process.
- the invention thus also relates to a method, or method, of non-therapeutic treatment for the induction of weight loss, the limitation or the inhibition of weight gain, characterized in that it consists in administering orally a fish protein hydrolyzate as defined above.
- the invention relates to a method of therapeutic treatment and / or prevention for the induction of weight loss, limitation or inhibition of weight gain which is characterized in that it consists in administering orally a fish protein hydrolyzate as defined above.
- Fig. 1 illustrates the weight, in grams (not reported at 100 g), of the measured uterus of the mice at the beginning of the first study,
- Fig. 2 illustrates the accumulated weight gain in grams for each group of mice in the first three months of the first study
- FIG. 3 represents the adiposity index, that is to say, the ratio of fat to lean mass, read
- FIG. 4 illustrates the weight of the uterus of mice in grams per 100 grams of body weight measured at the beginning of the second study
- Fig. 5 illustrates the accumulated weight gain in grams for each group of mice during the three months of the second study
- Fig. 6 illustrates the proportion of total subcutaneous adipose tissue per 100 g of body weight, for each group of mice, at the end of the three months of the second study,
- Fig. 7 presents the result of measurements of average meal sizes, expressed in grams, according to groups, and according to the period studied:
- Fig. 8 presents the result of the measurements of the meal sizes expressed in grams per 100 g of body weight, depending on the groups, and according to the period studied in the second study,
- Fig. 9 indicates the number of meals made according to the groups and the period studied in the second study
- Fig. 10 indicates the mean activity of the mice, expressed in arbitrary units, relative to 100 g of body weight depending on the groups and the period studied in the second study
- Fig. 11 illustrates the weight gain in grams over time for each group of animals in the third study
- Fig. 12 shows the averages of the weight in grams of subcutaneous tissues and visceral tissues and body fat, measured once a week, by MRI, of the mice of the NL group during the third study,
- Fig. 13 shows the average grams of subcutaneous tissues and visceral tissues as well as body fat, measured once a week for 14 weeks by MRI, of the mice of group HL during the third study,
- FIG. 14 shows the averages of the weight in grams of subcutaneous tissues and visceral tissues and fat mass, measured at the end of the study, of the mice of the NL group during the third study
- FIG. 15 shows the averages of the weight in grams of the subcutaneous tissues and visceral tissues as well as the fat mass, measured at the end of the study, of the mice of group HL during the third study
- Fig. 16 represents the adiposity indices, that is to say, the ratio of the fat mass on the mass of the carcass, recorded at the end of the study, of the mice of the group HL and NL during the third study,
- Fig. 17 illustrates the cumulative weight gain in grams found for each group of rats in Example 5,
- Fig. 18 illustrates the cumulative food intake reported for each group of rats in Example 5.
- Example 1 Protein hydrolyzate obtained from blue whiting
- Blue whiting (Micromesistius poutassou) is a sin in the North Atlantic off Newfoundland. The fish are cut into fillets which are then ground to obtain the pulp. This fish pulp is a source of protein for the production of the hydrolyzate. The pulp is stored at -20 ° C. until use. Three kilograms of the previously thawed blue whiting pulp are mixed with water in a weight ratio of 1.
- the temperature is raised to 55 ° C and an endopeptidase enzyme derived from Bacillus subtilis, marketed under the name Corolase N by the AB Enzyme Company (FeldbergstraBe 78, D-64293, Darmstadt, Germany) is then added to the reaction mixture in an enzyme / protein source ratio of 0.75%.
- an endopeptidase enzyme derived from Bacillus subtilis marketed under the name Corolase N by the AB Enzyme Company (FeldbergstraBe 78, D-64293, Darmstadt, Germany) is then added to the reaction mixture in an enzyme / protein source ratio of 0.75%.
- the hydrolysis reaction is conducted for 2 hours then the enzyme is inactivated by raising the temperature of the reaction medium to 85 ° C. This temperature is maintained for 15 minutes.
- the obtained blue whiting protein hydrolyzate hereinafter referred to as H1
- H1 is then filtered through a sieve (2mm / 2mm mesh size) so as to remove the solids and then recovered in a container.
- the fraction recovered in the container is then centrifuged for more or less 5 minutes, at a speed between 4000 and 7000 RPM. After removal of the pellet, the supernatant is recovered, lyophilized and stored in a cool, dry place, protected from light. The supernatant can also be atomized.
- a determination of the molecular weights of the constituent peptides of each hydrolyzate of H1 to HI1 proteins is carried out by steric exclusion chromatography (SEC-HPLC).
- the protein hydrolyzate in powder form after lyophilization is suspended in ultrapure water at a rate of 20 mg / ml, then filtered through a 0.45 ⁇ m membrane and analyzed by gel filtration with a Superdex Peptide HR column. 10/30, marketed by the company Pharmacia.
- the matrix of the column consists of a porous gel crosslinked (13-15 ⁇ m diameter) agarose and dextran with a total volume of 24 mL. Its fractionation domain is between 100 and 7000 Da.
- the column is mounted on an HPLC chain, marketed by Dionex, which is equipped with a pump (Dionex P680 module).
- the measurement is performed by a multi-wavelength ultraviolet detector (Dionex UVD 170 U module).
- the H1 protein hydrolyzate is eluted with a mobile phase containing acetonitrile, water and TFA. The elution lasts approximately 1 h at a flow rate of 0.5 ml / min.
- the molecular weight distribution is calculated from the parameters of a calibration line obtained after passing through the following known molecular weight markers: Cytochrome C (12,400 Da), aprotinin (6,51 Da), gastrin I (2146 Da), substance P fragment 1-7 (1348 Da), glycine (75 Da) and leupeptin (463 Da). Data is collected using Chromeleon software (Dionex). Percentages of molecular weights are calculated using software (GPC Cirrus from Polymer Laboratories). The acquisition wavelength is 214 nm. The distribution of molecular weights according to dW / logM is given by the software. The percentage of the area under the curve corresponds to the percentage of molecules. The distribution of molecular weights by size class is given in Table 1:
- the amino acid composition of the H1 protein hydrolyzate is given in Table 2 and is obtained by following the indications of the European Directive 98/64 / CE and the standard NF EN ISO 13904-October 2005.
- the protein content is greater than 80%, as a percentage of crude product (standard NF V18-120-March 1997 corrected KJELDAHL).
- the lipid content is less than 1%, as a percentage of gross product (according to European Directive 98/64 / EC).
- the energy value of the H1 protein hydrolyzate is about 350 Kcal / 100g.
- the carbohydrate content is less than 4% (deduced from the protein and carbohydrate contents and the energy value).
- the protein hydrolyzate HI has been tested for its activity on weight in a mammal.
- an ovariectomized mouse model was used to induce estrogen deficiency and to mimic a menopausal phenomenon.
- a diet containing 14% by weight of H1 fish protein hydrolysates was compared to a standard control diet containing 14% by weight of caseins.
- mice 36 C3H mice, provided by the Harlan breeding center, were placed in cages in a thermostated room at 22 ° C in an inverted day-night cycle (night from 6 am to 6 pm). The animals were accustomed to their environment and their food in powder form for 2 weeks. Each animal received water and ad libitum food (5 grams per day and per mouse) during the three months of the study.
- mice At twelve weeks, the mice underwent either ovariectomy or surgery without removal of the ovaries. Following the operation, the animals were divided into 3 groups of 12 individuals according to the diets they would receive:
- mice undergo ovariectomy and receive the control diet.
- mice are operated without undergoing ovarian ablation and receive the control diet, ie 14% of caseins.
- mice undergo ovariectomy and receive a diet containing 14% H1 (same composition as the control diet but the milk proteins are substituted with the fish protein hydrolyzate obtained according to Example 1).
- mice are anesthetized (injection of 0.1 ml per 10 grams of body weight of a solution of xylazine 1 mg / ml and ketamine 10 mg / ml) and are sacrificed.
- the body composition is established by taking and weighing the various adipose tissues (peri-ovarian, mesenteric, perirenal, subcutaneous, brown). The weight of different organs (kidney, liver, uterus, spleen, intestine) is also evaluated.
- Fig. Figure 2 shows the cumulative weight gain in grams for each group of mice over the three months of the study. The values are given as an average plus or minus the standard deviation values. Groups with different letters are statistically different (p ⁇ 0.05). Before removal of the ovaries or operation without removal of the ovaries, all groups had a comparable average weight. From a diet month, differences appear between groups, differences that increase over time. Thus, as shown in FIG. 2, after 3 months of diet, the cumulative weight gain observed for control group 1 is statistically higher than that reported for groups 2 and 3 (very significant result p ⁇ 0.001). An "ovariectomy" effect is observed since the group 1 mice statistically take more weight than the group 2 control mice. This effect is not found in the group 3 mice since they are statistically leaner than group 1 mice after 3 months of diet. This observation confirms that the diet received by group 3 is effective in limiting weight gain caused by ovariectomy.
- the diet based on hydrolyzate H1 limits weight gain compared to the diet consisting of caseins.
- the diet based on hydrolyzate H1 induces a decrease in fat mass and an increase in lean mass, significantly improving the adiposity index.
- mice 48 C3H mice, provided by the Harlan breeding center, were placed in cages in a thermostated room at 22 ° C in an inverted day-night cycle (night from 6 am to 6 pm). The animals were accustomed to their environment and their food in powder form for 2 weeks. Each animal received water and ad libitum food (5 grams per day and per mouse) during the three months of the study.
- mice underwent either ovariectomy or surgery without removal of the ovaries. Following the operation, the animals were divided into 4 groups of 12 individuals according to the diets they would receive:
- mice undergo ovariectomy and receive the control diet.
- Group 2 The mice are operated without undergoing ovarian ablation and receive the control diet, ie 14.6% of caseins.
- Group 3 The mice undergo ovariectomy and receive a diet containing 7.5% H1 (same composition as the control diet but a portion of the milk proteins are substituted by the fish protein hydrolyzate obtained according to the example 1).
- mice undergo ovariectomy and receive a diet containing 12.5% H1 (same composition as the control diet but the milk proteins are substituted by the fish protein hydrolyzate obtained according to Example 1) .
- mice are anesthetized (injection of 0.1 ml per 10 grams of body weight of a solution of xylazine 1 mg / ml and ketamine 10 mg / ml) and are sacrificed.
- the body composition is established by taking and weighing the various adipose tissues (peri-ovarian, mesenteric, perirenal, subcutaneous, brown). The weight of different organs (kidney, liver, uterus, spleen, intestine) is also evaluated.
- Fig. Figure 5 shows the cumulative weight gain in grams for each group of mice over the three months of the study.
- Times I, II and III respectively correspond to the measurements made after one, two and three months of diet. The values are given as an average plus or minus the standard deviation values. Groups with different letters are statistically different (p ⁇ 0.05). Before removal of the ovaries (groups 1, 3 and 4) or operation without removal of the ovaries (group 2), all groups had a comparable average weight. After three months of dieting, significant differences appear between the groups. Thus, the cumulative weight gain observed for the control group 1 of ovariectomized mice is statistically higher than that reported for groups 2, 3 and 4.
- the diet based on the H1 hydrolyzate at 12.5% and 7.5% concentrations significantly reduces weight gain induced by oophorectomy and from two months of regimen.
- mice Five group 1 mice, six group 2 mice and five group 4 mice are individualized for five whole days in metabolic cages.
- Fig. 7 presents the result of measurements of average meal sizes, expressed in grams, according to groups, and according to the period studied: P1: overall period; P2: day; P3: night.
- Fig. Figure 8 presents the result of meal size measurements expressed in grams per 100 g body weight, depending on the groups, and depending on the period studied: P1: overall period; P2: day; P3: night.
- Fig. 9 indicates the number of meals made according to the groups and the period studied: Pl: overall period; P2: day; P3: night. Groups with different letters are statistically different (p ⁇ 0.05).
- FIG. 9 indicates significant differences between groups 4 and groups 1 or 2 with respect to the number of meals taken by the mice during the nocturnal period
- mice whose diet food includes fish protein hydrolyzate, feed more often than mice whose diet does not include fish protein hydrolyzate.
- Fig. 10 indicates the mean activity of the mice (arbitrary unit) relative to 100 g of body weight as a function of the groups and the period studied (P1, P2, P3).
- Ovariectomy results in a significant decrease in total activity, as shown by the significant differences observed between group 1 (ovariectomized) and group 2 (non-ovariectomized) which shows a higher activity.
- the H1 fish protein hydrolyzate obtained using an endopeptidase derived from Bacillus subtilis limited weight gain while it did not limit food intake.
- the ingestion of this hydrolyzate was not accompanied by an increase in the physical activity of the mice. Its effect on the weight of the mice is therefore due to one or more physiological phenomena.
- mice 72 male C3H mice were selected and divided into groups: - 3 groups receiving normo-lipid regimens (NL) including 0% (group named NL), 50% (group named NL 50%) or 80% (group named NL 80 %) of fish protein hydrolyzate H1, as a percentage of the total energy provided by the proteins.
- - 3 groups receiving hyper-lipid diets (HL) including 0% (group named NL), 50% (group named HL 50%) or 80% (group named HL 80%) of fish protein hydrolyzate H1, in percentage compared to the total energy provided by the proteins.
- the mice in each group are weighed weekly and their weight is noted. After fourteen weeks of diet, the mouse is sacrificed for analysis of the effect of hydrolyzate Hl on their body composition.
- FIG. Figure 11 illustrates weight gain over time for each group of animals. The values are written as a mean in grams plus or minus the values of the standard deviation. Groups with different letters are statistically different (p ⁇ 0.05).
- mice fed with the hydrolyzate H1 took up less weight than those who did not receive the hydrolyzate (groups NL and HL), in the case of a hyper-lipid diet as in that of a diet. with normal lipid.
- the hydrolyzate according to the invention has made it possible to reduce or even significantly reduce weight gain.
- the body composition of the mouse was analyzed during and at the end of the experiment.
- the means, by group, of the weight in grams of the subcutaneous tissues, the visceral tissues, the fat mass as well as the mass of the carcasses are determined then noted.
- mice The body composition of mice by magnetic resonance imaging (MRI) was performed immediately after metabolic cage once a week.
- the mice were asleep with isoflurane using a mask (3% to sleep mice, reduced to 1% for the maintenance of sleep).
- the rectal temperature of the mice was measured electronically (SA Instruments) and maintained at 37.0 ⁇ 0.5 ° C. by means of a heating mattress system.
- the camera took 96 images that allowed a representation of the animal in 3 dimensions. These images being accurate only on 2cm, the animal had to be moved to have an image of the whole body.
- the MIP AV® software used was then used to gather the photographs in order to reproduce an image of the whole body and process the data.
- Figs. Figures 12 and 13 show the weights, in grams, of different adipose tissues of the NL and HL mice, respectively, determined once a week throughout the MRI study. Similarly, Figs. 14 and 15 illustrate the weights, in grams, of these different adipose tissues taken during the sacrifice of mice. Values are given as mean ⁇ SEM. Statistical differences: * p ⁇ 0.05; ** 0.000 Kp ⁇ 0.01; *** p ⁇ 0.0001.
- hydrolyzate H1 into the mouse diet limited weight gain. This limitation of weight gain is related to body fat that is statistically lower in the groups that received the hydrolyzate compared to those that did not receive it.
- adiposity index ratio of body fat to animal carcass weight
- the adiposity index is significantly decreased in the mice ingesting the 80% NL and 80% HL diets compared to the respective control diets,
- HL and NL that is to say without hydrolyzate H1.
- the adiposity index tends to decrease in animals fed diets containing 50% Hl in protein energy intake.
- liver of the animals that ingested the HL diet is larger than that of the control mice.
- hydrolyzate Hl in diets results in a significant decrease in liver weight either when ingesting a NL control diet, or an HL diet.
- Example 5 Biological activities of fish protein hydrolysates obtained using an enzyme derived from Bacillus licheniformis or a mixture of enzymes derived from Bacillus amyloliquefaciens and Bacillus licheniformis.
- the rats were accustomed for one week to a normal protein diet P 14 lipid containing 14% of total milk protein (LRP), 56% of carbohydrates and 30% of lipids. They were fed ad libitum. After a week of habituation and once the desired weight reached, the rats were fed daily for 21 days with their experimental diet. The various groups received the scheme corresponding to their name.
- LRP total milk protein
- PLT Total Protein Milk Fish Protein: a natural marine source of protein from a lean, white-fleshed fish.
- Peptide A Peptide obtained by an enzymatic hydrolysis process of blue whiting proteins using Alcalase® (enzyme derived from Bacillus licheniformis).
- Peptide P peptide obtained by a process of enzymatic hydrolysis of blue whiting proteins using Protamex® (enzyme derived from Bacillus amyloliquefaciens and Bacillus licheniformis).
- each group has the same food intake as the control diet (337 ⁇ 4 kJ).
- the rats are then fed their experimental diet, a decrease in food intake is observed for the four groups compared to their period of habituation, but this decrease is not significant between the different Peptide and control groups (Fig. 18 ).
- the groups that received hydrolysates of blue whiting protein obtained with Protamex® and Alcalase® enzymes did not ingest more food.
- Peptide A and Peptide P groups and control groups Peptide A and Peptide P groups and control groups (PLT, Poisson Protein) for weight gain, it was concluded that Peptides A and P had no effect on the weight. Therefore, the research work was not continued with these two hydrolysates.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Epidemiology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Diabetes (AREA)
- Obesity (AREA)
- Organic Chemistry (AREA)
- Hematology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Dermatology (AREA)
- Biochemistry (AREA)
- Birds (AREA)
- Child & Adolescent Psychology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0954392A FR2947149B1 (fr) | 2009-06-26 | 2009-06-26 | Hydrolysat de proteines de poissons pour son utilisation dans l'inhibition de la prise de poids et/ou la perte de poids |
PCT/EP2010/059082 WO2010149778A1 (fr) | 2009-06-26 | 2010-06-25 | Hydrolysat de proteines de poissons pour son utilisation dans l'inhibition de la prise de poids et/ou la perte de poids |
Publications (1)
Publication Number | Publication Date |
---|---|
EP2445360A1 true EP2445360A1 (fr) | 2012-05-02 |
Family
ID=41666479
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP10728651A Withdrawn EP2445360A1 (fr) | 2009-06-26 | 2010-06-25 | Hydrolysat de proteines de poissons pour son utilisation dans l'inhibition de la prise de poids et/ou la perte de poids |
Country Status (6)
Country | Link |
---|---|
US (1) | US20120238492A1 (fr) |
EP (1) | EP2445360A1 (fr) |
JP (1) | JP5687697B2 (fr) |
CA (1) | CA2765992A1 (fr) |
FR (1) | FR2947149B1 (fr) |
WO (1) | WO2010149778A1 (fr) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2927336B1 (fr) | 2008-02-12 | 2010-05-21 | Cie Des Peches Saint Malo Sant | Hydrolysat de proteines de poissons presentant une activite de stimulation et de maintien du capital osseux, compositions nutraceutiques et pharmacologiques comprenant un tel hydrolysat et procede d'obtention |
FR2979542B1 (fr) | 2011-09-06 | 2014-03-14 | Cie Des Peches Saint Malo Sante | Hydrolysats de proteines de poisson pour leur utilisation dans la prevention et/ou le traitement de troubles metaboliques tels qu'un syndrome metabolique, en particulier associe a l'obesite. |
EP2574330A1 (fr) * | 2011-09-30 | 2013-04-03 | Vita Laser B.V. | Composition pour application locale comprenant un hydrolysat de protéïne, applicateur et utilisation |
KR101856075B1 (ko) | 2016-04-08 | 2018-05-09 | 한국식품연구원 | 당화 어류단백 분해물을 유효성분으로 함유하는 염증성 질환의 개선, 예방 또는 치료용 조성물 |
CN108477533A (zh) * | 2018-04-23 | 2018-09-04 | 茂名市海亿食品有限公司 | 一种油泡鱼生产工艺 |
KR102577648B1 (ko) * | 2023-05-31 | 2023-09-12 | 이아름 | 바실러스 서틸리스 sb051 균주 또는 이를 이용한 콩 발효물을 유효성분으로 포함하는 비만의 예방, 개선 또는 치료용 조성물 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59161319A (ja) * | 1983-03-04 | 1984-09-12 | Nippon Bussan Kk | 薬理作用を有する魚貝類エキスの製造方法 |
JPH0198445A (ja) * | 1987-10-12 | 1989-04-17 | Kanebo Ltd | 経口摂食組成物 |
JP2002142723A (ja) * | 2000-11-13 | 2002-05-21 | Japan Natural Laboratory Co Ltd | ダイエット加工食品用原料およびダイエット加工食品 |
JP2002165553A (ja) * | 2000-11-30 | 2002-06-11 | Komo:Kk | ベイカリー食品 |
JP2002338482A (ja) * | 2001-05-22 | 2002-11-27 | Hayashikane Sangyo Kk | インシュリン抵抗性改善剤、及び、インシュリン抵抗性改善用食品、飲料及び錠剤 |
NO322425B1 (no) * | 2003-07-04 | 2006-10-02 | Berge Biomed As | Anvendelse av et hydrolysat av proteinholdig fiskemateriale for fremstilling av et farmasoytisk middel for behandling og/eller hindring av patologisk hoye nivaer av tracylglyceroler, hyperkolesterolemia, hyperhomocysteinemia, eller patologisk lave nivaer av beta-oksidasjon i et dyr eller menneske. |
CN101084004A (zh) * | 2004-12-22 | 2007-12-05 | 帝斯曼知识产权资产管理有限公司 | 单个酶促步骤中的血压降低寡肽 |
US7179793B2 (en) * | 2005-02-14 | 2007-02-20 | Ocean Nutrition Canada Limited | Anti-hypertensive dietary supplement |
US20090111747A1 (en) * | 2005-02-14 | 2009-04-30 | Harry Stephen Ewart | Anti-Diabetic or Anti-Hypertensive Dietary Supplement |
US7485323B2 (en) * | 2005-05-31 | 2009-02-03 | Gelita Ag | Process for making a low molecular weight gelatine hydrolysate and gelatine hydrolysate compositions |
EP1954299B1 (fr) * | 2005-11-30 | 2016-01-13 | Campina Nederland Holding B.V. | Utilisation d'un hydrolysat de protéines pour augmenter l'activité du glp-1 |
JP5306188B2 (ja) * | 2006-06-15 | 2013-10-02 | マレー・ゴールバーン・コー−オペラティヴ・カンパニー・リミテッド | 筋肉回復を高めるための乳清タンパク質および加水分解物を含む調製物 |
FR2927336B1 (fr) | 2008-02-12 | 2010-05-21 | Cie Des Peches Saint Malo Sant | Hydrolysat de proteines de poissons presentant une activite de stimulation et de maintien du capital osseux, compositions nutraceutiques et pharmacologiques comprenant un tel hydrolysat et procede d'obtention |
FR2927335B1 (fr) * | 2008-02-12 | 2012-04-20 | Cie Des Peches Saint Malo Sante | Hydrolysat de proteines de poissons presentant une activite satietogene, compositions nutraceutiques et pharmacologiques comprenant un tel hydrolysat et procede d'obtention |
-
2009
- 2009-06-26 FR FR0954392A patent/FR2947149B1/fr not_active Expired - Fee Related
-
2010
- 2010-06-25 EP EP10728651A patent/EP2445360A1/fr not_active Withdrawn
- 2010-06-25 CA CA2765992A patent/CA2765992A1/fr not_active Abandoned
- 2010-06-25 US US13/380,472 patent/US20120238492A1/en not_active Abandoned
- 2010-06-25 WO PCT/EP2010/059082 patent/WO2010149778A1/fr active Application Filing
- 2010-06-25 JP JP2012516768A patent/JP5687697B2/ja active Active
Non-Patent Citations (1)
Title |
---|
See references of WO2010149778A1 * |
Also Published As
Publication number | Publication date |
---|---|
US20120238492A1 (en) | 2012-09-20 |
JP2012530506A (ja) | 2012-12-06 |
FR2947149B1 (fr) | 2011-09-09 |
CA2765992A1 (fr) | 2010-12-29 |
JP5687697B2 (ja) | 2015-03-18 |
WO2010149778A1 (fr) | 2010-12-29 |
FR2947149A1 (fr) | 2010-12-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Wu et al. | Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis | |
EP2247744B1 (fr) | Hydrolysat de protéines de poissons présentant une activité satiétogène, compositions nutraceutiques et pharmacologiques comprenant un tel hydrolysat et procédé d'obtention | |
EP2247745B1 (fr) | Hydrolysat de protéines de poissons présentant une activité de stimulation et de maintien du capital osseux, compositions nutraceutiques et pharmacologiques comprenant un tel hydrolysat et procédé d'obtention | |
EP2445360A1 (fr) | Hydrolysat de proteines de poissons pour son utilisation dans l'inhibition de la prise de poids et/ou la perte de poids | |
TWI353845B (en) | Process for preparing peptide products for promoti | |
EP3742906B1 (fr) | Hydrolysat proteique de fabacees comme source proteique hypoallergenique dans des compositions alimentaires | |
Shao et al. | Preparation and characterization of sesame peptide-calcium chelate with different molecular weight | |
Gharehbeglou et al. | Stabilization of chlorella bioactive hydrolysates within biopolymeric carriers: Techno-functional, structural, and biological properties | |
Gálvez et al. | Utilization of fish waste | |
Rabiei et al. | Marine-Derived Bioactive Peptides with Pharmacological Activities-A Review. | |
Mendez et al. | Precipitation and characterization of Pacific dulse (Devaleraea mollis) proteins | |
JP2813771B2 (ja) | γ−アミノ酪酸の製造法 | |
BR112020015369A2 (pt) | Hidrolisado de proteína marinho com baixo teor de fluoreto e trimetilamina | |
CA2944413C (fr) | Compositions pour la prevention et/ou le traitement de pathologies liees a l'alpha-glucosidase | |
CA3164511A1 (fr) | Hydrolysats de collagene de dinde et procedes de preparation | |
Namdar et al. | Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes | |
FR2979542A1 (fr) | Hydrolysats de proteines de poisson pour leur utilisation dans la prevention et/ou le traitement de troubles metaboliques tels qu'un syndrome metabolique, en particulier associe a l'obesite. | |
WO2023036836A1 (fr) | Composition alimentaire pour les poissons comprenant un hydrolysat a hautes teneurs en acides amines libres et utilisations | |
Segura-Campos et al. | Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates | |
WO2023006248A2 (fr) | Methode d'activation de la synthese du fgf19 | |
TW201141494A (en) | Method of extracting immunity-enhancing antioxidants from milkfish bone | |
JP2013043839A (ja) | 魚タンパク質由来血圧降下用組成物およびその製造法 | |
FR2677850A1 (fr) | Composition nutritive hypoallergenique. | |
JPH0629193B2 (ja) | オリゴペプチドを有効成分とする血中及び尿中のアンモニア低減作用を有する栄養剤 |
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: 20120104 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO SE SI SK SM TR |
|
DAX | Request for extension of the european patent (deleted) | ||
GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
RIC1 | Information provided on ipc code assigned before grant |
Ipc: A23J 3/34 20060101ALI20141211BHEP Ipc: A61P 3/04 20060101ALI20141211BHEP Ipc: A23L 1/305 20060101AFI20141211BHEP Ipc: A23J 1/04 20060101ALI20141211BHEP Ipc: A61K 35/60 20060101ALI20141211BHEP |
|
INTG | Intention to grant announced |
Effective date: 20150107 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20150519 |