EP3761809A1 - Compositions nutritionnelles riches en protéines hautement digestibles, leurs utilisations et leurs procédés de préparation - Google Patents

Compositions nutritionnelles riches en protéines hautement digestibles, leurs utilisations et leurs procédés de préparation

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Publication number
EP3761809A1
EP3761809A1 EP19707830.6A EP19707830A EP3761809A1 EP 3761809 A1 EP3761809 A1 EP 3761809A1 EP 19707830 A EP19707830 A EP 19707830A EP 3761809 A1 EP3761809 A1 EP 3761809A1
Authority
EP
European Patent Office
Prior art keywords
protein
coagulating
coagulating protein
bound
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19707830.6A
Other languages
German (de)
English (en)
Inventor
Renate Antonia Ganzevles
Urszula KUDLA
Johannes Andries Nieuwenhuijse
Christina Josephina Antonia Maria Timmer-Keetels
Willemina Gerharda Frederika Maria Van Dijck
Joana ARRUDA PEREIRA VALENÇA DE SOUSA
Martinus Johannes Maria Van De Ven
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.)
FrieslandCampina Nederland BV
Original Assignee
FrieslandCampina Nederland BV
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 FrieslandCampina Nederland BV filed Critical FrieslandCampina Nederland BV
Publication of EP3761809A1 publication Critical patent/EP3761809A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A23L33/19—Dairy proteins
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/06—Mixtures of whey with milk products or milk components
    • 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
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • 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

Definitions

  • the invention relates to highly digestible protein-rich nutritional compositions, and to uses thereof, e.g. in methods for maintaining or increasing muscle mass.
  • Milk of all mammals contains caseins, globular proteins and in addition some non-protein N-containing components (NPN) - in cows milk about 5% of the total N.
  • NPN non-protein N-containing components
  • caseins are non- globular proteins having little secondary structure. Hence they cannot be denatured by heat.
  • casein micelles In milk of all mammals, they are associated into particles containing some 10-30 000 molecules, the so-called casein micelles; association is by weak interactions, mainly electrostatic and hydrophobic. Caseins can be separated from the other milk constituents by renneting, acidification or microfiltration.
  • the resulting high-casein product is referred to as, respectively, cheese-curd, acid-casein and Micellar-Casein-Isolate.
  • the remaining liquid is called cheese whey, acid-casein whey and milk serum, respectively.
  • the wheys and milk serum are rich in globular serum proteins, often called‘whey protein’, and in NPN.
  • the proteins can be separated from whey or milk serum using ultrafiltration, yielding Whey Protein Concentrate (WPC) or Serum Protein Concentrate (SPC). Most of the proteins in WPC and SPC are globular proteins, also called‘globular serum proteins’.
  • Cheese whey and whey protein concentrate from cheese whey further contain Casein Macropeptide (CMP) which is not a globular protein.
  • CMP Casein Macropeptide
  • globular proteins from milk do not coagulate at the conditions in the stomach of humans, if they are in the native (folded) state.
  • many standard processes as applied in the food (dairy) industry e.g. high-pasteurisation or high-pressure treatment, result in the denaturation and aggregation of the globular proteins.
  • Denatured and aggregated globular proteins coagulate at the conditions in the stomach of humans.
  • Caseins always coagulate at the conditions in the stomach of humans; they cannot be denatured.
  • Caseins in cheese-curd are already coagulated at the moment of consumption.
  • ‘globular serum protein’ is also referred to as‘whey protein’.
  • whey protein is mainly attributed to the amino acid composition and the faster digestion and absorption kinetics of the globular proteins. The latter results in a greater increase in postprandial plasma amino acid availability and thereby a greater increase in muscle protein synthesis.
  • nutritional compositions mainly containing casein and/or caseinate tend to coagulate in the stomach.
  • casein is often referred to as‘’coagulating, or slow protein”
  • whey protein is an example of a‘’non- coagulating, or fast protein”.
  • Whey protein and casein also markedly differ in their amino acid composition.
  • Whey protein has a considerably higher leucine content.
  • the latter may also contribute to the proposed greater anabolic properties of whey protein than of casein, because leucine has been identified as the main nutritional signal responsible for stimulating postprandial muscle protein accretion. This is in line with the study by Luiking et al. (Nutr J. 2014; 13: 9), reporting that a specifically designed nutritional supplement high in whey protein and enriched in leucine is more effective than a conventional dairy product to stimulate postprandial muscle protein synthesis overall in healthy older subjects.
  • the present inventors especially sought for the manufacture of protein-rich compositions that are easily digestible, thereby allowing for increased levels of plasma leucine, without sacrificing the viscosity of the composition.
  • they aimed at providing a fermented, e.g. yoghurt-type, liquid nutritional composition for use as dietary or therapeutical protein supplement for subjects wherein muscle growth/recovery is desired, including athletes, older persons, infants and ill or malnourished patients.
  • a novel process was designed wherein a coagulating protein (casein) is heated in the presence of one part of a non coagulating protein (whey protein or globular serum protein), followed by the addition of another part of the non- coagulating protein as raw or mildly pasteurized ingredient such that these proteins remain essentially native.
  • a coagulating protein casein
  • whey protein or globular serum protein non coagulating protein
  • a fraction of the non- coagulating protein becomes bound/aggregates onto the coagulating protein, while the other fraction of non- coagulating protein remains non-bound or native.
  • the 2- step procedure of“combined heating” and “post-heating addition” is optionally followed by a fermentation step.
  • acidification with mineral acids / organic acids / acidulants e.g. glucono delta lactone; GDL
  • GDL glucono delta lactone
  • a nutritional composition comprising at least 4 wt% of protein, comprising a mixture of a coagulating protein and a non coagulating protein in a relative weight ratio in the range of 22:78 to 70:30, and wherein a fraction of said non-coagulating protein is bound to said coagulating protein and wherein the remainder fraction of said non- coagulating protein is non-bound, for use in any one or more of the following:
  • the invention provides the use of a nutritional composition comprising at least 4 wt% of protein, comprising a mixture of a non- coagulating protein and a coagulating protein in a relative weight ratio in the range of from 22:78 to 70:30, wherein the non-coagulating protein comprises whey proteins and globular serum proteins and coagulating protein comprises casein or caseinate, and wherein a fraction of said non- coagulating protein is bound to said coagulating protein and wherein the remainder fraction of said non- coagulating protein is non-bound, for :
  • a nutritional composition comprising at least 4 wt% of protein, comprising a mixture of a non- coagulating protein and a coagulating protein in a relative weight ratio in the range of from 22:78 to 70:30, wherein the non-coagulating protein comprises whey proteins and the coagulating protein comprises casein or caseinate, and wherein a fraction of said non- coagulating protein is bound to said coagulating protein and wherein the remainder fraction of said non- coagulating protein is non-bound.
  • the protein-rich composition finds its use in medical applications.
  • a nutritional composition comprising at least 4 wt% of protein, comprising a mixture of a coagulating protein and a non coagulating protein in a relative weight ratio in the range of 22:78 to 70:30 (preferably 22:78 to 50:50), wherein the non-coagulating protein comprises whey proteins and globular serum proteins and coagulating protein comprises casein or caseinate, and wherein a fraction of said non- coagulating protein is bound to said coagulating protein and wherein another fraction of said non- coagulating protein is non-bound, for use in a method of treatment and/or prevention of a disorder or conditions linked to a loss of muscle mass and/or strength.
  • the disorder is selected from the group consisting of a decline of lean body mass, decline of muscle function, bone mass decline, sarcopenia, cachexia, muscle loss with decreased activity or any form of inactivity, osteoporosis, and any
  • a further embodiment of the invention relates to a method for providing a nutritional composition comprising at least 4 wt% of protein, wherein the non coagulating protein comprises whey proteins and globular serum proteins and coagulating protein comprises casein or caseinate, comprising a non- coagulating protein and a coagulating protein and wherein the ratio of non- coagulating protein to coagulating protein is in the range of from 22:78 to 70:30, preferably from 22:78 to 50:50, comprising the steps of
  • Nutritional compositions comprising mixtures of heat-treated coagulating and non-coagulating (dairy) proteins are known in the art. For example,
  • W02010/131952 relates to a method for reducing digestive coagulation of proteins.
  • the preferred coagulating protein comprises caseinate and the preferred anti-coagulating protein comprises pea protein or soy protein or both.
  • W02010/131952 is silent about any combined heat treatment and/or adding of non-coagulating protein prior and after heating.
  • W02014/011039 relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein preferably a casein, and at least one is an anti-coagulating protein, preferably pea, soy whey- protein or a combination thereof, comprising the steps of: a) heat- sterilising a first liquid component comprising said coagulating protein, b) heat- sterilising a second liquid component comprising said anti- coagulating protein, and c) mixing said first component with said second component to obtain a mixture thereof.
  • the obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract.
  • W02014/011039 are performed such that the first liquid component and the second liquid component are not mixed with each other during heating steps a) and b). Whereas according to W02014/011039 a further protein may be added to the mixture as third component, this third protein is distinct from the
  • the third protein is preferably heat-sterilized as well.
  • W02016/097308 relates to yoghurt products of good quality, both with regard to physical and sensory properties, comprising high amounts of proteins including high amounts of native whey proteins, and methods for manufacturing such yoghurt products.
  • a process comprising mixing a casein-rich fraction and a native whey protein concentrate and thereby obtaining a mixture of casein and native whey protein wherein the whey protein to casein ratio is increased compared to the ratio of whey protein to casein in the raw milk; and subjecting the mixture of casein and native whey protein to heat treatment and adding a starter culture to the heat treated mixture of casein and whey protein to provide a fermented mixture.
  • the heat treatment is carried out by heating the mixture of casein and native whey protein at a temperature and for a time period sufficient to obtain denaturation of only 30 to 70 % of the native whey protein of the mixture.
  • W02016/097308 also relates to heating a mixture of casein and whey, this heat treatment is milder and the denaturation degree is lower as compared to a process of the present invention.
  • W02016/097308 fails to teach or suggest the subsequent step of adding native/undenatured whey to the heated mixture.
  • W02010/123351 relates to whey proteins and the use thereof in (milk- based) compositions for body weight management.
  • a high (8wt%) protein yoghurt to which whey proteins are added separately after a heat treatment of skim milk.
  • the whey protein sources used are either Hiprotal60MP or Vivinal Alpha, both comprising predominantly denatured (i.e. non-native) whey proteins.
  • US2016/262412 pertains to a high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. None is mentioned about digestibility properties or specific applications relating thereto, e.g.
  • US2016/262412 discloses a yoghurt base comprising whey proteins and casein, to which a fruit mixture comprising whey protein is added.
  • the whey protein in the fruit mixture is predominantly present as thermally denatured whey protein in the form of insoluble whey protein particles in the size range 0.5-10 micron.
  • W02014/011040 relates to a protein and lipid comprising composition with reduced digestive coagulation.
  • a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, preferably a non-dairy protein such as pea or soy protein.
  • the process comprising the steps of: a) heat- sterilizing a first liquid component comprising casein in an amount of at least 85wt% of the total protein content of the first component, b) heat- sterilizing a second liquid component comprising the anti- coagulating protein, and c) mixing the first component with the second component to obtain a mixture thereof.
  • W02014/011040 is completely silent about adding a source of native whey to this mixture.
  • W02014/011040 teaches that any optional further protein must also be heat-sterilized.
  • the resulting product is heat sterilized and will therefore not contain any substantial amount of native whey.
  • the use is of non-medical or non-therapeutic nature.
  • the composition is used in any one or more of the following:
  • the subject is a healthy subject, like an infant, child, adolescent, adult or aged subject.
  • the subject may be a physically active subject, e.g. an athlete.
  • the composition is for use in a subject in need of enhanced muscle growth and/or enhanced muscle recovery. For example, it is used in a subject involved in weight training in order to promote muscle growth. In this situation, the combination of lifting heavy weights and protein feeding is used to build new (contractile) muscle tissue.
  • protein intake might also be important.
  • protein supplements are an useful addition to the endurance athlete’s toolkit.
  • Protein intake will not only help the muscle recover but may also increase the mitochondrial protein synthesis, which in turn will improve the energy metabolism (i.e. more efficient use of energy) of the muscle.
  • a protein-rich composition as provided herein which is high in the essential amino acid leucine (the key trigger to activate the process of muscle protein synthesis) and is often digested quicker than whole foods, thereby providing an efficient recovery strategy.
  • the nutritional composition for use as herein disclosed can be consumed at any time, e.g. as addition to a meal, as snack in between meals, before, during and after exercise, as well as prior to sleep as an extra opportunity for protein intake during the day.
  • the invention provides a composition for use in the treatment and/or prevention of a condition linked to loss of muscle mass and/or strength in a subject.
  • the invention provides a method for treatment and/or prevention of a condition linked to loss of muscle mass and/or strength in a subject, comprising administering a composition of the invention to the subject.
  • the subject may be an older or sick person,
  • the subject optionally an elderly subject, suffers from a decline of lean body mass, muscle wasting, muscle decline, bone decline, sarcopenia, cachexia, osteoporosis and/or osteosarcopenia.
  • the combined effect of osteoporosis and sarcopenia is a serious threat to (frail) older people.
  • Musculoskeletal decline is associated with decreased independency and quality of life as well as excess mortality due to a decline in muscle mass.
  • Muscle weakness is a contributor to increased fall risk and thereby age-related fracture risk.
  • the loss of muscle mass contributes to reduction in mechanical loading, which usually stimulates bone formation.
  • Older people with osteosarcopenia are more likely to experience impaired mobility and have the highest prevalence of atraumatic fractures. Women are more likely to experience osteosarcopenia, as they usually have lower lean muscle mass and strength, and lower bone mineral density (BMD) compared to men of the same age.
  • BMD bone mineral density
  • a nutritional composition for use according to the invention is protein-rich to ensure an adequate supply of proteins / amino acids to a subject.
  • It comprises at least 4 wt% of protein, i.e. at least 4 g per 100 g, of the
  • a protein-dense liquid nutritional composition for use according to the invention comprises at least 4 g of protein per 100 ml of the composition.
  • the total protein that is present in the nutritional composition, i.e. the combination of all proteins present, may also be referred to as the“protein fraction” of the nutritional composition.
  • the nutritional composition thus comprises a protein fraction of 4 wt% (i.e. at least 4 g per 100 g) of the
  • the composition comprises a protein fraction of at least 5 wt%, more preferably of at least 6 wt%, most preferably 7 wt% or higher.
  • the upper limit of the protein concentration is not critical, and can be up to about 60 wt% e.g. for a powdered product.
  • the protein content is up to about 50 wt%, preferably up to about 40 wt%.
  • the protein content is in the range from about 5 to 18 wt%. In a more preferred embodiment of the invention, the protein content is in the range from 6 to 15 wt%. In another preferred embodiment of the invention, the protein content is in the range from 6 to 18 wt%. For example, in one aspect the protein content is in the range from 6 to 9 wt% or from 7 to 9 wt%. In another embodiment of the invention, the protein content is in the range from 6.5 to 18 wt% . For example, the protein content may be in the range from 7 to 17 wt%. In still another preferred embodiment of the invention, the protein content is in the range from 7 to 15 wt%.
  • the protein content is in the range from 7 to 13 wt% . In another preferred embodiment of the invention, the protein content is in the range from 7 to 12 wt%. In yet another preferred embodiment of the invention, the protein content is in the range from 6 to 12 wt%, and in a most preferred embodiment of the invention, the protein content is in the range from 6 to 10 wt%.
  • compositions comprise a protein fraction of at least 6 g, preferably at least 7 g, like 8 g or more, 9 g or more of protein per 100 g or per 100 ml of the composition.
  • the composition is a liquid composition comprising 4-20 g protein per 100 ml of the composition, preferably 6-15 g, more preferably 6-12 g per 100 ml of the composition.
  • the composition is a solid composition, for example or a sports bar, and comprises 4-20 g protein per 100 g of the composition, preferably 4-15 g, more preferably 5-12 g per 100 g of the composition.
  • the composition is semi- solid, for example a yogurt, and comprises 4-20 g protein per 100 g of the composition, preferably 4-15 g, more preferably 5-12 g per 100 g of the composition.
  • the composition is provided as a powder that is to be rehydrated prior to use, and is formulated to provide 4-20 g protein per 100 g of the final reconstituted composition, preferably 4-15 g, more preferably 5-12 g per 100 g of the final composition.
  • the powdered composition comprises 20 to 60w% protein on the basis of total solids.
  • the powder comprising 30 tot 55 w % protein (TS).
  • a composition of the invention is further characterized in that it comprises a mixture of a coagulating protein and a non-coagulating protein and wherein the weight ratio of non-coagulating protein to coagulating protein is in in the range of from 22:78 to 70:30.
  • a fraction of the non-coagulating protein is bound to said coagulating protein and a remainder fraction of said non
  • coagulating protein is in a non-bound state, e.g. as free or native protein.
  • At least 50w% of the non-bound non-coagulating protein in the composition is in a native state.
  • at least 60w%, or better at least 70w%, or even better at least 75w%, of the non-bound non-coagulating protein in the composition is in a native state.
  • the native, non-bound non-coagulating protein is present in an amount of at least 0.1 wt%, preferably at least 0.3 wt%, most preferably at least 0.5% based on the total weight of the composition.
  • the composition comprises at least 0.1 w % of native, globular serum proteins.
  • the weight ratio of bound non- coagulating protein to coagulating protein is at least 1 to 20, preferably at least 1 to 10, more preferably at least 1 to 8, and the remainder part of non- coagulating protein is not bound and native.
  • compositions wherein the native, non bound non-coagulating protein is present in an amount of at least 1.5%, preferably at least 5%, more preferably at least 10% by weight of total protein in the composition.
  • the coagulating protein is a dairy or milk protein, in particular casein or caseinate.
  • the composition comprises one or more coagulating protein selected from the group consisting of micellar casein, sodium caseinate, calcium caseinate, potassium caseinate and magnesium caseinate.
  • a non-coagulating protein is herein defined as a protein that does not coagulate in the stomach of a human person under normal digestive conditions.
  • the coagulation capacity of a given protein can be established by in vitro methods known in the art.
  • the non-coagulating protein comprises or consists of whey protein and globular serum protein.
  • the coagulating protein is micellar casein and the non- coagulating protein is globular serum protein.
  • the globular proteins in milk consist of a mixture of beta-lactoglobulin (— 65%), alpha-lactalbumin (— 20%), bovine serum albumin ( ⁇ 6%), and
  • the non-coagulating proteins for use in the present invention can be obtained from milk using different processes. For example, they are obtained, typically by microfiltration, or from cheese whey that resulted from the renneting process.
  • the non-coagulating protein is the protein in a Whey Protein Concentrate (WPC) from cheese whey.
  • WPC Whey Protein Concentrate
  • it is the protein from a WPC derived from acid- casein whey that is obtained by acidification of milk.
  • the non-coagulating protein is the protein in a Whey Protein Concentrate (WPC) from cheese whey.
  • WPC Whey Protein Concentrate
  • it is the protein from a WPC derived from acid- casein whey that is obtained by acidification of milk.
  • the non-coagulating protein is the protein in a Whey Protein Concentrate (WPC) from cheese whey.
  • WPC Whey Protein Concentrate
  • it is the protein from a WPC derived from acid- casein whey that is obtained by acidification of milk
  • coagulating protein is the protein in a Serum Protein Concentrate (SPC) obtained by microfiltration of milk.
  • SPC Serum Protein Concentrate
  • sources of whey proteins that have not been subjected or exposed to protein denaturing conditions such as high temperature (e.g. UHT) treatment or calcium sequestration, are clearly preferred.
  • Microparticulated whey proteins MPW or mpWPC refer to whey proteins that have undergone thermal and mechanical treatment to denature whey proteins and create particles similar to the size of fat globules in milk.
  • microparticulated whey protein is not in line with the present invention.
  • the whey protein for use as non-coagulating protein according to the present invention can be intact or it can be (partially) hydrolysed.
  • the intact whey protein may for example be a whey protein concentrate (WPC), whey protein isolate (WPI), serum protein concentrate (SPC) or serum protein isolate (SPI).
  • WPC, WPI, SPC and SPI may be obtained by processes known in the art, such as the processing of sweet whey or acid whey,
  • Whey protein concentrate typically comprises about 35 to about 80 wt.% protein, based on dry matter.
  • Whey protein isolate (WPI) and Serum protein isolate (SPI) typically comprise about 85 wt.% or more protein, based on dry matter.
  • the non-coagulating protein comprises or consists of a protein hydrolysate.
  • a protein hydrolysate for example, (partially) hydrolyzed protein obtained from acid whey protein, sweet whey proteins, a whey protein concentrate, whey protein isolate or a
  • the hydrolysate is a partially hydrolysed whey protein, a partially hydrolysed beta-lactoglobulin and/or partially hydrolysed alpha-lactalbumin.
  • composition for use as herein described comprises a mixture of a non coagulating protein and a coagulating protein in a relative weight ratio in the range of from 22:78 to 70:30, preferably 22:78 to 65:35.
  • a relative weight ratio in the range of from 22:78 to 70:30, preferably 22:78 to 65:35.
  • the weight ratio of non- coagulating to coagulating protein is from 25:75 to 60:30, more preferably from 30:70 to 40:60, and most preferably from 30:70 to 55:45.
  • the composition comprises whey protein and casein in a relative weight ratio in the range of from 22:78 to 70:30, preferably 25:75 to 60:40, more preferably from 30:70 to 60:40, and most preferably from 30:70 to 55:45.
  • An exemplary composition for use according to the present invention has a content of protein in the range from 4 % to 20 % (w/w), and a weight ratio of whey protein (i.e. native and denatured whey proteins and globular serum proteins) to casein in a range from 22:78 to 50:50 (w/w).
  • whey protein i.e. native and denatured whey proteins and globular serum proteins
  • a nutritional composition as provided herein can have any suitable form.
  • the invention provides a composition in the form of a drinkable or a spoonable liquid.
  • it is a chewable substance, e.g. a recovery protein bar, cookie or the like for use as pre- or post-workout snack. It may furthermore comprise complex carbohydrates such as oats.
  • the nutritional composition can be provided as a powder, for instance a dry powder which is particularly useful as a beverage component to provide a protein fortified beverage.
  • a beverage comprising the composition of the invention, such as a high protein health or sports drinks and shakes for use by athletes, recreatively active people, older people or sick people.
  • the nutritional composition is a fermented nutritional composition, preferably selected from the group consisting of sour milk products and/or acidified fresh products, like yoghurt, fermented milk, villi, fermented cream, sour cream, quark, butter milk, kefir, and dairy shot drinks.
  • the fermented nutritional composition is a yoghurt or a quark.
  • yoghurt which yoghurt can be set or stirred.
  • Set yoghurt is a type of yoghurt fermented and cooled in the final package and characterised by a three-dimensional gel matrix giving it a firm jelly like texture.
  • the yoghurt is a stirred yoghurt.
  • Stirred yoghurt is a type of yoghurt fermented in a tank and the final coagulum is broken by stirring prior to cooling and packing. In stirred yoghurt, the three-dimensional gel matrix is no longer visible.
  • Stirred yoghurt is a weak gel system consisting of weakly associated protein clusters. For example, it is a yoghurt comprising 5-8wt% of total protein and wherein the whey protein/casein ratio is in the range 30:70 to 60:40, preferably 40:60 to 55:45.
  • it is a Greek style yoghurt comprising 7-12w% total protein having a whey/casein ratio in the range of 30:70 to 50:50.
  • it is a quark.
  • it is a low-fat quark comprising 8-12w% total protein comprising at least 0.5wt% of the native, non bound whey protein based on the total weight of the composition.
  • the bound fraction of said non-coagulating protein is suitably obtained by a process causing the denaturation majority of the proteins, for example upon exposure of (a solution of) a mixture of said non coagulating and said coagulating protein to a process involving heat-treatment, preferably (high temperature) pasteurization, or high pressure treatment, or homogenization.
  • a source of non-coagulating protein adding to said heated mixture, wherein majority of said non-coagulating protein is in a native state, to obtain a composition wherein a fraction of said non-coagulating protein is bound to said coagulating protein and wherein another fraction of said non- coagulating protein is native and non-bound.
  • a further embodiment of the invention therefore relates to a method for providing a nutritional composition comprising at least 4 wt% of protein, comprising a non-coagulating protein and a coagulating protein, wherein the non coagulating protein comprises whey proteins and globular serum proteins and coagulating protein comprises casein or caseinate, and wherein the weight ratio of non- coagulating protein to coagulating protein is in the range of 22:78 to 70:30, comprising the steps of
  • step (i) a heating process is used wherein a mixture of non coagulating protein and coagulating protein is exposed to an elevated
  • the heating process preferably comprises high pasteurization, e.g. at least 6 minutes, in particular at least 10 minutes at 85°C, or shorter or longer depending on the temperature.
  • heat- sterilisation is performed with any suitable method, such as retort sterilisation, ultra-high temperature (UHT) treatment or direct-steam injection (DSI).
  • UHT ultra-high temperature
  • DSI direct-steam injection
  • the mixture preferably comprises casein or caseinate, more preferably selected from the group consisting of micellar casein, non-micellar casein, sodium caseinate, calcium caseinate, potassium caseinate and magnesium caseinate and whey proteins, preferably globular serum proteins.
  • the weight ratio of non coagulating protein to coagulating protein in the mixture to be heated (i.e. prior to adding native non-coagulating protein) is at least 5:95 or preferably at least 10:90 to 20:80.
  • a (skimmed) milk having a globular serum proteimcasein weight ratio of 17:83.
  • the milk may be raw or it may be
  • milk is suitably thermized (or pasteurized) and/or bactofuged according to standard procedures to minimize the load of viable bacteria and/or bacterial spores so as to ensure safety of consumption.
  • the milk may be concentrated or topped up with additional (milk) protein, for instance with nonfat dry milk or a skim milk powder (SMP).
  • milk milk
  • SMP skim milk powder
  • the non-bound fraction of said non- coagulating protein is obtained by adding a source of native non-coagulating protein to a composition comprising non-coagulating protein which is bound to a coagulating protein.
  • a source of native non-coagulating whey protein has not been treated or exposed to high temperature treatment or other denaturing conditions.
  • it may have been subjected to a mild heat treatment (mild heat pasteurization at adequate pH, time and temperature conditions to prevent denaturation) in order to enhance the shelf life while maintaining a good viscosity and high protein digestibility of the final
  • native globular serum protein which has been treated at about 72°C for 10-60 seconds, preferably 15-30 seconds, is suitably used.
  • raw whey is used.
  • the native non-coagulating protein is suitably added while mixing. It may be added as a powder, as a liquid, or a combination thereof.
  • coagulating protein is non-bound.
  • the non-coagulating protein is present in the composition in the denatured form as well as in the native form. This provides an optimal combination of protein availability and protein digestibility. Accordingly, it is preferred that no UHT treatment or similar severe heat treatment is performed after step (ii) .
  • the invention provides in a preferred embodiment a protein-rich, highly digestible fermented product.
  • a fermented nutritional composition preferably selected from the group consisting of sour milk products and/or acidified fresh products, like yoghurt, fermented milk, viili, fermented cream, sour cream, quark, butter milk, kefir, and dairy shot drinks.
  • the process of combined heating and post-heating addition is followed by a step of fermenting the composition by methods known in the art, typically using a suitable bacterial culture, referred to in the art as "starter culture”, to provide lactic acid fermentation.
  • the starter culture is added in conventional amounts, after which the fermentation is carried out in a time sufficient to obtain proper acidification, typically to obtain pH about 4.6 or lower, e.g. pH 4.5.
  • the fermentation is performed at a conventional temperature, often in the range of about 35 to about 45°C. In one embodiment, fermentation is carried out for about 10-15 hours at a temperature of about 38-40°C.
  • the heated mixture is fermented and then dried to obtain a powder, followed by adding additional native serum protein powder by means of dry blending. Alternatively, native serum protein is added after the heating step, then fermented and then dried
  • Exemplary methods of the invention include the following processes:
  • Micro-organisms which can be used in the fermentation step are well known in the art.
  • Streptococcus and Leuconostoc species are used for sour cream and buttermilk production while Lactobacillus bulgaricus can also be used for Bulgarian buttermilk production.
  • Streptococcus species are predominantly used for cheese production often in conjunction with other species such as Penicillium, Brevibacterium or Lactobacillus species.
  • micro-organisms used include Lactobacillus species such as L.
  • a typical starter culture comprises a mixture of Strep lactis, Strep cremoris, several yeast species and other lactic acid bacteria.
  • Figure 1 Analysis of different test yoghurts in an in-vitro stomach model. For details see Example 2.
  • Figure 2 Visual illustration of the production processes for product A, B and C, D of Example 3.
  • Figure 3 Illustration that addition of whey protein can be done in the form of a solution or a dry powder
  • FIG. 4 Total essential amino acids (EEA) concentrations in blood over time, after ingestion of a yoghurt with added whey protein in either denatured form (triangles; comparative sample) or as native protein (circles; according to the invention). For details see Example 4.
  • EAA essential amino acids
  • Figure 5 Analysis of different test quarks in an in-vitro stomach model. Circles represent a reference quark having a casein/whey protein ratio of 20:80. Squares represent a whey protein enriched quark of the invention (casein/whey protein ratio 50:50). The curve shows the % of protein in liquid phase as a function of time. For details see Example 5.
  • Figure 6 Analysis of the different Greek style yoghurts tested (both 8.8% protein and whey protein/casein ratio of 40:60); circles represent the native enriched sample and squares represent the denatured enriched reference sample in an in- vitro stomach model (for details see example 6). The graph illustrates the % of protein in the liquid phase as a function of time.
  • Example 1 Gastric digestion model system
  • Protein digestion data were obtained using an established in vitro digestion stomach model. Given that the transit time of liquids through the stomach is much faster than that of (semi)solids, the amount of protein in the - fast emptying - liquid fraction (or liquid phase) is key for a fast digestion.
  • porcine pepsin stock solution 25,000 U/mL made up in SGF electrolyte stock solution (pepsin from porcine gastric mucosa, 3,200-4,500 U/mg protein, Sigma);
  • samples (typically 1 * 50 ml per sampling point) are taken for analysis during the test series. Since pH can differ a little, samples are taken based on time points, not on pH. Pictures of the fermenter are taken at the same time the 50 ml samples are taken. The samples are immediately filtered after the sampling on a filter paper. Observations are written down in a logbook. The sample is divided for different analyses. Enzymes present in the samples were inactivated as follows:
  • SMP Skim milk powder
  • Whey protein concentrate (Nutriwhey 800F) is an acid WPC with 80% protein on dry matter obtained from FrieslandCampina DMV
  • the starter culture used was Yomix 860 (Dupont)
  • Yoghurt samples were prepared for analysis in the in-vitro stomach model.
  • compositions of the samples are indicated in Table 4.
  • Table 4 Compositions of the samples prepared for analysis in the in-vitro stomach model
  • Table 6 Composition of the casein samples for 450 mL
  • Example 4 Digestibility of exemplary yoghurt compositions
  • This example shows the analysis of amino acid profiles in blood after ingestion of high protein yoghurt compositions.
  • Blood samples were collected in the fasting state and 15, 30, 45, 60, 75, 90, 105, 120, 150, 180, 210, 240 and 300 min after ingestion of the product. Blood serum samples were later analysed for 20 amino acid concentrations using the
  • product D according to the invention comprising native whey protein was found to give a higher peak in essential amino acids in blood, compared to reference product B, while both have the same protein composition.
  • Repeated measurements of the amino acid kinetics in blood confirmed a significant (p ⁇ 0.05) difference between sample B and D for total essential amino acids (EEA; see Fig. 4) as well as total amino acids (data not shown).
  • a quark enriched with native whey protein having a final whey protein to casein ratio of 50:50 was prepared as follows:
  • a low-fat commercial natural quark ( in tubes of 50 mL was centrifuged at 5000 x g for 20 min at 20°C to isolate the acid whey.
  • a native whey protein concentrate (WPC80) was dissolved in the acid whey to a final level of 10w% protein. To that end, 12,5 g of WPC80 powder was gradually added to 87,5 g of acid whey under stirring with a magnetic stirrer at room temperature. 3. 75 g of this WPC suspension was mixed with 125 g of the original natural quark in order to obtain the same final protein content but having an increased whey protein/casein ratio .
  • Example 1 were subjected to the in-vitro digestion analysis of Example 1.
  • Figure 5 shows that the amount of protein in the liquid phase (i.e. the liquid that can pass through the filter) is higher than that of the quark without added native whey protein during at least the first 30 minutes of digestion.
  • Example 6 In-vitro digestion of exemplary Greek style yoghurt compositions
  • Greek style yoghurt is a yoghurt that is concentrated such that it has a high protein (8.77 w%) concentration (at a standard whey protein/casein ratio of 20:80).
  • two whey protein enriched compositions are prepared from this Greek style yoghurt; one in which the added whey protein is native, and one in which the added whey protein is denatured.
  • Standard Greek style yoghurt was prepared by:
  • skimmed milk (approximately 3.5w % protein) for 6 minutes at 92°C, cooling to a fermentation temperature of 42°C, adding yoghurt culture, and fermenting until a pH 4.4
  • the serum is stored to be used for the whey protein enrichment
  • the Greek style yoghurt was enriched with whey protein as follows:
  • Figure 6 shows that the amount of protein in the liquid phase (that is able to pass through the filter paper) is higher for the native enriched sample than for the denatured enriched example, during the complete course of digestion.

Abstract

Cette invention concerne des compositions nutritionnelles riches en protéines hautement digestibles, et leur utilisation dans des procédés de préservation ou d'augmentation de la masse musculaire. Plus particulièrement, l'invention concerne l'utilisation d'une composition nutritionnelle comprenant au moins 4 % en poids de protéine, comprenant un mélange d'une protéine non coagulante et d'une protéine coagulante selon un rapport pondéral relatif dans la plage de 22:78 à 70:30, la protéine non coagulante comprenant des protéines de lactosérum et des protéines sériques globulaires et la protéine coagulante comprenant de la caséine ou du caséinate, et une fraction de ladite protéine non coagulante étant liée à ladite protéine coagulante et la fraction restante de ladite protéine non coagulante étant non liée, pour : a) la prévention ou la réduction de la coagulation dans le tractus gastro-intestinal supérieur ; b) l'augmentation de la vitesse de vidange gastrique ; c) l'amélioration de la digestion des protéines et de l'absorption d'acides aminés ; d) l'augmentation de la concentration en acides aminés essentiels libres, de préférence en leucine dans le sérum sanguin ; et/ou e) l'amélioration de la synthèse des protéines musculaires, l'augmentation de la masse, de la force et la fonction musculaire chez un sujet.
EP19707830.6A 2018-03-07 2019-03-06 Compositions nutritionnelles riches en protéines hautement digestibles, leurs utilisations et leurs procédés de préparation Withdrawn EP3761809A1 (fr)

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CN114097885A (zh) * 2020-08-26 2022-03-01 内蒙古蒙牛乳业（集团）股份有限公司 组合物及其在促进机体消化吸收及骨骼健康中的用途和再制奶酪及其制备方法
US20240065283A1 (en) * 2020-12-08 2024-02-29 Frieslandcampina Nederland B.V. Process for producing a nutritional product comprising whey protein and oligosaccharide
CN116530575A (zh) * 2022-01-25 2023-08-04 内蒙古伊利实业集团股份有限公司 提高食品中的蛋白质消化性能的方法及蛋白组合物与含其的食品

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NL2002768C2 (en) 2009-04-20 2010-10-22 Friesland Brands Bv Satiety inducing milk product.
WO2010126353A1 (fr) * 2009-04-27 2010-11-04 N.V. Nutricia Mélange de protéines à base de pois et utilisation de celui-ci dans une composition nutritionnelle liquide appropriée pour l'alimentation entérale
WO2014011030A1 (fr) 2012-07-09 2014-01-16 N.V. Nutricia Procédé de production d'une composition comprenant des protéines avec une coagulation digestive réduite
WO2014011029A1 (fr) 2012-07-09 2014-01-16 N.V. Nutricia Procédé de production d'une composition comprenant des protéines et des lipides avec une coagulation digestive réduite
AU2013101214A4 (en) * 2012-09-11 2013-10-17 Fonterra Co-Operative Group Limited Dairy product and process
DK3076800T3 (en) 2013-10-23 2018-09-17 Arla Foods Amba PROTEIN FRIENDLY DRINK WITH FRUIT TASTE AND RELATED PROCEDURE
EP3042565A1 (fr) 2014-12-19 2016-07-13 Tine SA Yogourt avec des protéines de lactosérum natives et leurs procédés de production

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