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
• • 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
  • A23L33/175—Amino acids
• • 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
• • 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
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
  • A23L33/29—Mineral substances, e.g. mineral oils or clays
• • 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
  • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

• the present invention relates to a method for enriching foods with amino acids and / or peptides and / or proteins and / or food supplements (nutrients and / or cooking aids) with the aim of improving the nutritional state and / or or health, in particular of human beings.
• Undernutrition is a pathological condition characterized by a loss of weight, and in particular muscle mass (even in obese people), following an imbalance between the nutritional intake and the energy expenditure of an organism.
• the causes are various such as advancing age, an organic, psychiatric or social condition, as well as a consequence of taking medication or a surgical intervention.
• a high proportion are made up of patients with a loss of appetite linked to aging or to medical treatment.
• the clinical diagnosis of undernutrition is mainly based on the observation of changes in weight and the body mass index (BMI); Nutritional assessments (for example by determining the level of albumin and prealbumin in the blood) can also be performed to compare a person's nutritional intake and energy expenditure, and to establish where the imbalance between the two comes from.
• BMI body mass index
• undernutrition worsens the prognosis of disease, especially in people with cancer. It is considered that 5 to 25% of cancer mortality is directly related to patient undernutrition, which occurs very early in the disease. In the elderly, the decrease in muscle mass can affect the person's independence. Sarcopenia (muscle wasting) is one of the most common disorders. This condition, characterized by a progressive loss of strength and skeletal muscle mass, affects 5 to 10% of people over 65 years of age. In general, undernutrition induces a deterioration of the general condition, and exposes to the risks of mental disorders, digestive disorders, and falls and fractures.
• the treatment of undernutrition consists of prevention efforts, especially in fragile people, such as the elderly or hospitalized.
• the aim is to increase the nutritional intake of amino acids, peptides and / or proteins and of nutrients (vitamins, minerals, essential acids), in order to maintain muscle mass.
• nutrients vitamins, minerals, essential acids
• it is illusory to make patients such as those suffering from cancer, who are asthenic, anorexic, malnourished and weakened, eat large amounts of protein in the form of meat, the most “efficient” source of protein.
• This supplementation consists in particular of nutritional supplements containing certain amino acids.
• L-citrulline an effector amino acid for protein and energy metabolism
• Elevated citrullinemia is associated with a 25% increase in the rate of muscle protein synthesis in healthy men, and maintains muscle mass and physical performance in the elderly.
• leucine an amino acid commonly used to supplement the diet of seniors, which metabolizes it better than whole proteins comprising it.
• Vitamin D in the active form of calcitriol (vitamin D3), prevents inflammation and its proteolytic effects.
• Vitamin B6 also has an essential role in the assimilation of proteins, which is why it is recommended to fight against muscle fatigue.
• CNO oral nutritional supplements
• agrifood or pharmaceutical industry enriched in particular with essential amino acids (in particular leucine or other amino acid "BCAA” (for Branched Chain Amino-acids)
• BCAA for Branched Chain Amino-acids
• iatrogenic symptoms such as nausea, vomiting, systemic or local inflammations such as oral, oesogastric and intestinal, constipation, diarrhea, bloating, dysphagia, fatigue, dysgeusia, dysosmia ...
• side effects such as nausea, vomiting, systemic or local inflammations such as oral, oesogastric and intestinal, constipation, diarrhea, bloating, dysphagia, fatigue, dysgeusia, dysosmia ...
• it is important to prevent (i) loss of weight and muscle mass (ii) catabolic inflammation and (iii) any deficiency in vitamins, minerals, trace elements, sugars and essential fatty acids that are anti-inflammatory and therefore anti-proteolytic .
• a second population of patients who may benefit from the consumption of foods enriched with amino acids and / or peptides and / or proteins and / or food supplement is the population of patients with type 2 diabetes.
• Type 2 diabetes results from a buildup of glucose in the blood.
• Blood sugar is regulated by insulin, a hormone secreted by the pancreas when the level of glucose in the blood is too high. It works by attaching to receptors located on the walls of the body's cells, which activate the capture and storage of glucose in them.
• Type 2 diabetes cells become less sensitive to insulin: at first, the pancreas increases its production, which leads to its exhaustion. Insulin is then no longer produced in sufficient quantity to meet the body's needs, and the level of glucose increases abnormally in the blood. Type 2 diabetes is established. The resulting chronic hyperglycemia has long-term harmful effects on the heart, eyes, nervous system ... Among the various interventions to control blood sugar in the elderly, maintaining muscle mass seems to be a priority. This goes through regular physical activity but also through sufficient intake of amino acids which promote endogenous protein synthesis.
• a third population of patients who can benefit from the consumption of foods enriched with amino acids and / or peptides and / or proteins and / or food supplement consists of patients with healing disorders.
• Arginine helps support collagen synthesis and thus promotes epithelialization and wound closure. It promotes the production of nitric oxide, which increases blood flow and promotes the immune response, and the transport of other amino acids into cells.
• Vitamin C plays a key role in tissue repair and regeneration, and also promotes iron absorption and copper activation.
• Vitamin E is an antioxidant that helps neutralize oxidative stress.
• Zinc also an antioxidant promotes the promotion of protein synthesis and cell growth.
• Another population that can benefit from fortified foods is the athlete population, especially high performance athletes.
• Leucine is an activator of protein synthesis; in fact, it would increase the transport of messenger RNA in muscle cells. This process occurs through the ability of leucine to stimulate the mTOR 1 complex, a primary anabolic pathway.
• a 12-week weight training study showed that taking four grams of leucine per day increases strength by 10% more than training without taking the supplement.
• astronauts who are subject to weightlessness and are therefore subject to muscle loss as well as a decrease in bone density.
• the diet of people whose body is weakened by age or by heavy surgical or drug treatment should advantageously be enriched (i) with proteins, peptides and / or amino acids and (ii) with food supplements such as as vitamins, minerals, essential fatty acids, sugars, and / or detoxifying compounds for the body.
• Protein fortification of products usually consumed by individuals has been shown to be an attractive alternative to oral nutritional supplements.
• Patent application FR 2 912 035 describes food products enriched with proteins, in particular comprising a protein content greater than 6% by weight relative to the total weight of the food. These fortified foods are obtained by a technology of imbibing the food with a hydro-alcoholic or aqueous solution, comprising at least one specific nutritional addition.
• Source of Protein is a claim that a food is a source of protein, or any other claim likely to have the same meaning for the consumer, which can only be made if at least 12% of the energy value of food is produced by protein;
• High in Protein is a claim that a food is high in protein, or any other claim that may have the same meaning for the consumer, which can only be made if at least 20% of the energy value of food is produced by protein.
• Vacuum impregnation processes have been described in numerous publications, for example in patents FR 2,280,328, FR 2,807,955, US 3,843,810 and US 4,460,610.
• the purpose of these vacuum impregnation processes is either to impart a certain texture to the food products thus impregnated, as presented in US patent 4,460,610 and international application WO 85/01420; or to promote their preservation, as presented in patent application EP 072 263, in particular by impregnating them with antioxidant products as described in patent application EP 1 264 546.
• Patent application FR1758301 describes a process for preserving food, comprising the following steps:
• the first two steps (a) and (b) of this process can be adapted to enrich a food permeable to liquids in amino acid (s), peptide (s), protein ( s) and / or as a food supplement (s).
• the aim of the invention is to enrich with isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or food supplement (s) ), a food matrix permeable to liquids, such as a fruit or a vegetable or a marine plant, in particular with the aim of increasing its nutritional value.
• a method for enriching a food with isolated amino acid (s) and / or with peptide (s) and / or with protein (s) and / or food supplement (s), comprising the following steps:
• an impregnation solution composed of a liquid, comprising at least one isolated amino acid and / or peptide and / or protein and / or food supplement, optionally supplemented with at least one plant and / or spice and / or aroma without limitation of state (vegetation water, exudate, essential oil, infusion, maceration, powder, any part of the vegetative apparatus, special galenic form, copies of organic and inorganic synthesis, etc.) ;
• the method of the invention will be implemented for the preparation of a food having an increased nutritional value compared to its original nutritional value, and / or enriched with nutrients having a beneficial activity for the health of the organisms, especially human organisms.
• the invention also relates to a food enriched with isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or food supplement (s), obtainable by the process according to the invention.
• the present invention also relates to such a food enriched in isolated amino acid (s) and / or in peptide (s) and / or in protein (s) and / or in food supplement (s) ( s), for its use in the treatment of undernutrition in persons affected by this syndrome, and / or in the treatment of type 2 diabetes, and / or in the treatment of persons requiring skin reconstruction.
• Another use of such a fortified food will be the dietary supplementation of people having to resort to a protein-energy intake linked to their physical activity (athletes) or their situation in weightlessness (astronauts).
• the present invention also relates to such a food enriched in isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or food supplement (s) for its combined use with chemotherapy and / or immunotherapy, and / or hormone therapy, and / or radiotherapy treatments, in the treatment of cancer.
• Figure 1 illustrates the results of vacuum protein impregnation, on the mass of different food matrices, before (M1) and after (M2) impregnation.
• Figure 1 a Pieces of raw apple, impregnated with:
• Figure 1b Pieces of raw pear, impregnated with:
• Figure 1 c Pieces of raw kiwi, impregnated with:
• Figure 1 d Pieces of raw clementine, impregnated with:
• Figure 1 e Pieces of raw cucumber, impregnated with:
• Figure 1f Pieces of raw endive, impregnated with:
• Figure 1 g Pieces of raw zucchini, impregnated with:
• Figure 2 illustrates the results of vacuum protein impregnation, in terms of the total amount of nitrogen measured by the DUMAS method.
• Figure 2a Pieces of raw apple, impregnated with:
• Figure 2b Pieces of raw pear, impregnated with:
• Figure 2d Pieces of raw clementine, impregnated with:
• Figure 2e Pieces of raw cucumber, impregnated with:
• Figure 2f Pieces of raw endive, impregnated with:
• Figure 2g Pieces of raw zucchini, impregnated with:
• Figure 3 illustrates the average energy value of the impregnated food samples, as a function of the impregnation rate, expressed in kilocalories / 100 g of food.
• the dotted lines represent the levels required to qualify for the “source of protein” (bottom row) and “high protein” (top row) nutrition claims.
• Figure 3a Pieces of raw apple, impregnated with:
• Figure 3c Pieces of raw kiwi, impregnated with:
• Figure 3d Pieces of raw clementine, impregnated with:
• Figure 3e Pieces of raw cucumber, impregnated with:
• Figure 3f Pieces of raw endive, impregnated with:
• Figure 3g Pieces of raw zucchini, impregnated with:
• Figure 4 Quantity of total nitrogen measured by the DUMAS method on apple pieces impregnated under vacuum with (from left to right):
• the present invention relates to a process for enriching an isolated amino acid food (s) and / or peptide (s) and / or protein (s) and / or food supplement (s) (s) comprising the following steps:
• an impregnation solution composed of a liquid, comprising at least one isolated amino acid and / or peptide and / or protein and / or food supplement, optionally supplemented with at least one plant and / or spice and / or flavoring, in any form known to those skilled in the art (vegetative water, exudate, essential oil, infusion, maceration, powder, any part of the vegetative apparatus, special galenic form, copies of organic synthesis and non-organic ...);
• An “enrichment process” means any process the purpose of which is to obtain a higher concentration of the desired product in a product or a composition. As this is a protein enrichment process, this means a process for obtaining a higher protein concentration than that usually observed in the product or composition under consideration.
• an "enriched" food means a food having a concentration or an amount of isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or in complement (s) ) food (s) greater than that usually observed for this food, and in particular greater than the concentration or quantity of said isolated amino acid (s) and / or peptide (s) and / or protein (s) ) and / or as a food supplement (s) observed in the original food, before its treatment by the method according to the invention.
• Such enrichment corresponds to an increase in the quantity by dry weight of said isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or food supplement (s) ) at least 10% by dry weight relative to its amount in the original food, preferably at least 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90 % or 100% by dry weight relative to its amount in the original feed.
• Such enrichment may also correspond to a de novo addition of at least one isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or food supplement (s). (s) in a food not originally comprising it.
• Such an enrichment process can be a process making it possible to produce said product so that it contains more proteins: for example, patent FR3003873 describes a process for enriching microalgae proteins, consisting in modulating the culture conditions of said microalgae so that they reach a protein content higher than that generally observed.
• Such a method also includes methods of integrating proteins into a finished product, as is the case with the method of the present invention.
• the term "food” means any solid (non-liquid), raw or processed product intended to be ingested by humans for their subsistence.
• Food is made up of nutrients, but it should not be reduced to a simple sum of different nutrients. Indeed, the interactions of the latter with each other create a particular structure specific to each food, which is referred to as the "food matrix”.
• the terms "food” and “food matrix” are used interchangeably, and both denote the raw product which will be subjected to the process of the invention. After carrying out the three essential steps of this process, the food obtained is said to be “food enriched” with amino acids and / or peptides and / or proteins and / or food supplements.
• the expression “food matrix permeable to liquids” denotes the physical structure of a food, which has sufficient porosity to absorb a certain quantity of liquid, when this food matrix is subjected to the process according to the invention.
• amino acid designates the constituents of peptides and proteins, but also amino acids which are not directly proteinogenic, such as citrulline. These "base units” are made up of a carboxylic acid that has an amine functional group. All proteins are made up of only 20 different amino acids. Some amino acids can be synthesized by the body's metabolism, others must be obtained through food.
• peptide denotes a chain of amino acids linked together by peptide bonds. This term designates in particular the peptides made up of a small number of amino acids (from two to a few tens) which are also named oligopeptides. Polymers comprising a greater number of amino acids are called polypeptides.
• protein denotes assemblies of one or more polypeptides which have undergone post-translational modifications, such as, for example, linkages of sugar chains, and / or a folding into a three-dimensional conformation.
• proteins are the main building blocks of the body's cells, they are considered to be the "building blocks" of the body. They form the vast majority of muscles, bones, hair, nails, skin, and all organs. Hormones, enzymes and antibodies are also proteins.
• Proteins are provided by food: a distinction is made between animal proteins, obtained from meat, milk, eggs and fish; and plant proteins from grains, legumes, vegetables and fruits.
• proteins ingested are digested by the body, that is, the amino acid chains are "cut” into free amino acids, which thus become absorbable. There are three successive stages in the digestion of proteins:
• endopeptidases trypsin, chymotrypsin, elastase
• carboxypeptidases and aminopeptidases continue the work of digestion: 30% of the amino acids are in free form, 70% are still in the form of di- and tripeptides
• peptidases reduce a large part of the last peptides into absorbable amino acids. Absorption takes place from the small intestine, with the amino acids then entering the bloodstream.
• amino acids will be used for the synthesis and renewal of proteins: 300 to 400 grams of the body's proteins are renewed each day, which represents 3 to 4% of the total stock. They also participate in the production of energy along the pathway of gluconeogenesis.
• ANSES has established that a recommended nutritional protein intake is between 1 g and 1.2 g of protein ingested per kilogram of body mass fed and per day. This intake should however be increased to 1.7 g / kg / day in the malnourished person (see references 1, 2, 3 and 4).
• the term "food supplement” is used in the present application without referring to any regulatory restriction. It designates, within the meaning of the invention, any compound capable of providing benefits to a living organism, which is consumed in excess of the diet. The purpose of its administration is to provide a complement of nutrients or substances having a nutritional or physiological effect (vitamins, minerals, fatty acids, sugars, trace elements, polyphenols), missing or in insufficient quantity in the normal diet of an individual .
• food supplement also designates detoxifying active principles, derived from terrestrial or marine plants, or belonging to the family of natural or synthetic zeolites (or even zeolites). This term also includes adjuvants, nutrients and cooking aids, especially those exhibiting anti-inflammatory and anti-proteolytic properties.
• the term “food supplement” is synonymous with “compound having nutritional value”, such as a nutrient or substance having a positive physiological effect on the health of organisms ingesting said food supplement.
• the expression “cooking aid” designates food products intended to be used for the preparation of dishes, and not to be consumed as such. These include, in particular, ready-to-use broths (in the form of freeze-dried or liquid cubes), colorings, flavors, ready-to-use lemon juice, etc.
• the food supplement can be natural or synthetic.
• the present invention relates more particularly to a process for enriching an isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or complement (s). food (s), comprising the following steps:
• the present invention also relates to a process for enriching a food as a food supplement, such as natural or synthetic zeolite, with detoxifying properties, comprising the following steps:
• Impregnation of said matrix with said food supplement by applying a sub-pressure of between 5 and 20 millibars to the matrix in its impregnation solution.
• the method according to the invention is carried out with the aim of preparing a food having an increased nutritional value compared to its original nutritional value.
• nutrients are meant within the meaning of the invention the quantity and respective proportions of nutrients (carbohydrates, lipids, proteins, vitamins and minerals) present in a food product. It also includes the energy intake of the food.
• the term “increased nutritional value” is understood to mean the nutritional value of a food which contains more than a certain nutrient, and / or an increased energy supply, compared to its original nutritional value c ' that is to say before the implementation of the method of the invention.
• the method according to the invention is implemented with the aim of preparing a food enriched in nutrients having an activity beneficial for the health of organisms.
• Said nutrients having beneficial activity for the health of organisms are well known to those skilled in the art, and numerous examples are presented in the present application. These include vitamins, trace elements, fatty acids, complex carbohydrates and their derivatives, and plant extracts.
• the process according to the invention makes it possible to prepare a food both having an increased nutritional value compared to its original nutritional value, and enriched with nutrients having an activity beneficial for the health of organisms.
• the foods chosen to be fortified consist of a porous and / or spongy tissue, that is to say of a tissue permeable to liquids, capable of absorbing an impregnation solution composed in particular of a liquid with variable viscosity amphiphilic, hydrophilic or lipophilic.
• Any solid food, having a liquid-permeable matrix, can be concerned by the process according to the invention: it will however preferably be a food having a low level of proteins, plant or animal, initial, and of which the enrichment will therefore have a positive impact on its general composition.
• the fortified food will be of plant origin. Preferably, it may be a fruit or a vegetable or a marine plant.
• fruit denotes, in the context of the present invention, a plant food with a sweet flavor.
• vegetable designates the plant or an edible part of a vegetable species. This part can be a root, a tuber, a bulb, a young shoot, a stem, a set of leaves, a flower, a fruit in the botanical sense (i.e. containing seeds), or a seed.
• a strict definition of “vegetables” is not obvious, however. The boundaries with certain aromatic plants or condiments, in particular, are often debatable.
• marine plant means the plant or an edible part of a marine species. This marine plant can in particular be an alga or sea grape.
• the method according to the invention comprises three main steps. However, it is understood that within the meaning of the invention, said method may include other optional steps.
• the food subjected to this enrichment process may have undergone one or more preliminary treatment step (s) before being incubated in the impregnation solution.
• the food subjected to the enrichment process is raw.
• the food subjected to the enrichment process is previously cooked, that is to say it has been subjected to a cooking, thermal or chemical step (incubation in lemon juice for example) for a sufficiently long period for the molecular constituents of the food to be modified.
• the food subjected to the enrichment process is peeled and cut into pieces. It can also be rinsed with water, and / or washed in a water bath with the addition of vinegar.
• the food matrix subjected to the enrichment process has been previously scalded, in other words has been bleached in order to tenderize its surface and / or its fibers.
• This treatment also helps sanitize the food and limit oxidation.
• This step consists of immersing the food in boiling water for a period of less than or equal to 1 minute. This step is not considered to be a cooking step, since its duration is less than the time necessary to obtain a physical-chemical modification in depth of the fibers of the food, whatever it is.
• the impregnation solution according to the invention comprises a liquid of variable viscosity, which can be amphiphilic, hydrophilic or lipophilic, charged or not charged, organically or electrically.
• the impregnation solution according to the invention also comprises at least one isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or food supplement (s) ).
• said liquid is chosen from: water, oil, syrup, milk, fruit juice, vegetable juice, or any mixture of these liquids.
• the impregnation solution is supplemented with at least one additional plant and / or at least one spice and / or at least one flavoring, allowing flavoring of the foods subjected to the process.
• plants and / or spices and / or flavors are distinct from the aforementioned food supplements, since the purpose of their presence is to give flavor to the processed foods, and not to enrich them.
• plants, spices and aromas may be present in the impregnation solution in any form known to those skilled in the art, for example: vegetation water, exudate, essential oil, infusion, maceration, powder, any part of the device. vegetative, special galenic form, copies of organic and inorganic synthesis.
• the impregnation solution comprises at least:
• amino acid or peptide or protein on the one hand and a food supplement on the other hand, is particularly beneficial.
• certain food supplements such as vitamins promote the absorption of proteins and / or peptides and / or amino acids. This potentiating effect of the food supplement is most particularly sought after for the implementation of the process of the invention.
• the amino acid (s) present in the impregnation solution is preferably chosen from amino acids essential for humans, which are the following: tryptophan, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine and histidine.
• An additional amino acid is also essential for the child: arginine.
• essential amino acids are not synthesized de novo by the body, or synthesized at an insufficient rate, so they must necessarily be provided through food.
• the impregnation solution comprises at least one of the following amino acids: leucine, isoleucine, valine, glutamine, arginine and citrulline.
• leucine in fact, this amino acid stimulates muscle protein synthesis in humans.
• Leucine also plays an important role in blood sugar control.
• Leucine richly contained in the whey from cheese or obtained by ultrafiltration of milk, is now used to supplement the diet of seniors, which metabolizes it better than other milk proteins such as casein.
• Supplementation with glutamine, citrulline, and / or arginine is important in severe burns and for the treatment of pressure sores, or to promote protein anabolism.
• the amino acids are added to the impregnation solution in the form of a mixture of several amino acids, proteinogenic or not, comprising for example 2, 3, 4, 5, 6, 7, 8, 9, 10 , 1 1, 12, 13, 14, 15, 16, 17, 18, 19 or 20 different amino acids.
• the peptide (s) and / or the protein (s) originate from or consist of plant proteins, animal proteins, or a mixture of the two.
• plant proteins animal proteins, or a mixture of the two.
• rapidly digested proteins are preferred; which, moreover, leads to a sharp increase in the supply of amino acids to the muscle.
• the peptides used may in particular be derived from a hydrolyzate of plant proteins, or of animal proteins, or a mixture of the two.
• hydrolyzate means a mixture of proteins which have been subjected to the digestive action of one or more enzymes, to obtain a mixture of peptides, which is more digestible.
• the proteins used may in particular consist of an isolate of native proteins obtained from the filtration of a liquid preparation comprising proteins.
• isolated means a mixture of proteins which have been treated to concentrate said proteins and to eliminate other molecules such as sugars or other molecular complexes, for example by filtration or centrifugation.
• the impregnation solution comprises a protein hydrolate. More particularly, the impregnation solution may consist of a protein hydrolyzate.
• the impregnation solution comprises a protein isolate. More particularly, the impregnation solution may consist of a protein isolate.
• the mixture of peptides and / or proteins will comprise an emulsifying compound, such as soya lecithin, which, by producing a film of phospholipids around the proteins, aims to make them more soluble.
• an emulsifying compound such as soya lecithin
• the amino acid (s) and / or the peptide (s) and / or the protein (s) are derived from milk or whey.
• the impregnation solution comprises whey. More particularly, the impregnation solution may consist of whey.
• the impregnation solution will comprise (or consist of) an isolate of native serum proteins, obtained by membrane filtration of cow's milk.
• This serum protein isolate can advantageously be low in lactose (less than 1%, or even less than 0.3%).
• the product PRONATIV® 95 CLINICAL (also called by the trade name PROLACTA), manufactured by the Lactalis group, has the particularity of being rich in leucine.
• This native serum protein isolate is obtained from milk, and not from whey, and is obtained by membrane filtration, without heating and therefore without protein denaturation.
• this product does not contain residual caseino-macropeptides of lower nutritional quality.
• Its protein content, on a dry weight basis, is at least 95 g per 100 g of dry product. There is a version of this product with a low lactose content (0.2g per 100g).
• PRONATIV® 95 INSTANT product also manufactured by Lactalis, has also been studied: its nutritional composition is identical to that of the first, but with the addition of an emulsifier: soya lecithin, which will produce a film of phospholipids around the proteins aimed at making proteins more soluble.
• a dietary supplement such as a nutrient or a cooking aid usually consumed in addition to food
• a dietary supplement can be incorporated into a food.
• the consumer enjoys the benefits of the food and the food supplement, all in just one ingestion.
• some therapists also offer nutritional supplementation with food supplements, nutrients and culinary aids, such as aromatic herbs, vitamins, trace elements, essential fatty acids, complex carbohydrates and their derivatives, plant extracts. , allowing to detoxify the organism subjected to treatments having or having had toxic effects.
• John's Wort omega 3 or fish fatty acids EPA DHA, soybean extract, green tea, or even zeolites.
• Vitamin D, B6, B12, E in trace elements such as zinc, selenium or even iron and copper, in beta-glucans, in prebiotics, in coenzyme Q10, in quercetin, in resveratrol, in isoflavones or phytoestrogens, explains their direct or indirect activity to generate the above-mentioned benefits.
• these active agents can be used alone or in combination, in solution in the impregnation liquid of variable viscosity, amphiphilic, hydrophilic or lipophilic.
• the food supplement present in the impregnation solution is chosen from turmeric and zeolite.
• zeolite denotes a crystal formed from a microporous skeleton of aluminosilicate, the associated empty spaces of which are initially occupied by cations and water molecules. Within this structure, the cations and water molecules are mobile, which allows ionic exchanges, and the possibility of replacing the water with another adsorbed phase. Zeolites are qualified as molecular sieves because, depending on their porosity, certain molecules will be able to pass through them while others will be retained by their size.
• zeolites to “trap” heavy metals such as lead, cadmium, arsenic, mercury and thus “detoxify the body” following treatments involving said metals, or radioactive radiation.
• the zeolites used can be natural or synthetic.
• the “Clinoptilolite” zeolite is the best known and most widely used form. Professionals in the food supplement market recommend a daily dosage of 5 g of zeolite, without exceeding a maximum of 15 g, in several doses of 5 g each.
• the food supplement present in the impregnation solution is zeolite.
• the impregnation of the food matrix with isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or complement (s) food (s) is produced by applying an underpressure, between 5 and 20 millibars, to the matrix in its impregnation solution.
• This sub-pressure is preferably between 5 and 15 millibars, and more preferably is equal to approximately 10 millibars.
• This depression can be obtained by any existing equipment, including a vacuum pump allowing the extraction of the air present in a sealed enclosure.
• This vacuum can be obtained both with a “table” vacuum machine for individuals, such as the "HOME” machine or the C200 machine marketed by MULTIVAC®, as with an industrial machine.
• the machines intended for private individuals have powers of the order of 60 m 3 / hour.
• Machines intended for professionals have powers of the order of 150 to 300 m 3 / hour, and up to 600 m 3 / hour for industrial uses.
• the most commonly used equipment is the vacuum chamber machine.
• the vacuum impregnation step is carried out using a vacuum chamber machine.
• This vacuum chamber machine is marketed in particular by companies such as LAVEZZINI®, HENKELMANN®, MAGIC VAC® or MULTIVAC®.
• the depressurization step may take longer or shorter, especially if it is not equipped with the bell system.
• the rupture of the vacuum will be carried out immediately after the depressurization, without an intermediate phase of maintaining under vacuum.
• the partial vacuum impregnation step lasts between 10 and 60 seconds, and is followed by a rise in pressure to atmospheric pressure.
• the food is wiped off and / or drained and / or dried to remove excess impregnation liquid.
• the present invention also relates to a food enriched in isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or in food supplement (s), capable of 'be obtained by the process as described above.
• Is also an object of the invention a food enriched in isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or in food supplement (s) , obtained by the process according to the invention.
• This fortified food has an increased nutritional value compared to its original nutritional value, before its enrichment by the process of the invention. This makes it a so-called “health food” because its consumption is intended to promote the health of human beings consuming it, and even to treat certain ailments.
• the present invention also relates to said food enriched in isolated amino acid (s) and / or peptide (s) and / or protein (s), and / or food supplement (s). , for its use in the treatment of undernutrition in people affected by this syndrome, regardless of the etiology (natural or iatrogenic).
• Another aspect of the invention relates to a method of treating undernutrition (natural or iatrogenic), comprising the administration to an individual affected by this syndrome of a food enriched in isolated amino acid (s). and / or in peptide (s) and / or in protein (s) and / or in food supplement (s), capable of being obtained or obtained by the process according to the invention.
• the present invention also relates to said food enriched in isolated amino acid (s) and / or in peptide (s) and / or in protein (s) and / or in food supplement (s), in particular in zeolites, for its combined use with chemotherapy, immunotherapy, hormone therapy or radiotherapy treatments, in the treatment of cancer.
• a food enriched with zeolites will be used in the detoxification of people to whom chemotherapy products of all types have been administered.
• the present invention also relates to a combination product comprising a food enriched in isolated amino acid (s) and / or in peptide (s) and / or in protein (s) and / or in complement (s) food (s) obtained by the process according to the invention, and at least one therapeutic compound chosen from a compound of chemotherapy, immunotherapy, or hormone therapy, for simultaneous, separate or sequential use in the treatment of cancer .
• Another aspect of the invention relates to a method of treatment or adjuvant treatment of pathologies, comprising simultaneous, separate or sequential administration to a sick individual affected by cancer:
• zeolites capable of being obtained or obtained by the process according to the invention
• the present invention also relates to a food enriched in isolated amino acid (s) and / or in peptide (s) and / or in protein (s) and / or in food supplement, for its use in the treatment. various conditions other than cancer.
• the present invention also relates to a food enriched in isolated amino acid (s) and / or in peptide (s) and / or in protein (s) and / or in food supplement, for its use. in the treatment of the following conditions: type 2 diabetes, disorders requiring reconstruction of the skin, such as necrosis of the skin seen in the event of bedsores or burns.
• the food enriched in isolated amino acid (s) and / or peptide (s) and / or protein (s) and / or in food supplement (s) likely to be obtained , or obtained according to the process described above, could be used for feeding sportsmen, in particular high level sportsmen; or astronauts, in order to limit muscle loss due to the absence of gravity in space.
• a food enriched in leucine obtained according to the process of the invention will be very particularly suitable for these populations.
• the present invention also relates to a kit for preparing an impregnation solution comprising:
• Example 1 Nature of the food matrices selected for the study
• the feed comes from the same supplier and from the same production lot for a given trial.
• Table 2 shows all the average masses for each type of product as well as the amount of protein solution added.
• the tray is placed in the chamber vacuum cleaner, type C200 MULTIVAC.
• the vacuum is created at 10 millibars (mb), or 10 hectoPascals (hPa), at ambient temperature of 20 +/- 1 ° C, obtained in 35 seconds.
• the depressurization differential is 1020 mb compared to the reference atmospheric pressure at Beauvais, 1030 mb at this temperature.
• the vacuum is broken instantaneously after these 35 s of depressurization, without an intermediate phase of maintaining a vacuum.
• This 10 mb limit amounts to creating a vacuum of 97%.
• This 10 mb threshold makes it possible to avoid the occurrence of saturation of the spongy network of the plant.
• the samples obtained following the vacuum impregnation were dried in an oven at 105 ° C for 24 hours in order to determine the dry matter content and subsequently to assay the total nitrogen contained in the sample.
• the percentage of dry matter corresponds to: mC— mA
• the total nitrogen measurement was made using the Dumas method. Each sample, previously dried in an oven, was reduced to a very fine powder using QIAGEN grinding cups and a QIAGEN TissueLyser II grinding device. This powder was then analyzed on a LECO FP-528 nitrogen analyzer.
• One hundred milligrams were precisely weighed in a tin foil and analyzed in duplicate.
• the percentage of total nitrogen corresponds to:
• % NT fresh product % total nitrogen in the impregnated product
• % NT dry product % total nitrogen in the dry product
• the feed comes from the same supplier and from the same production lot for a given trial. Only the pickle, from a jar can, has been treated with an acid and salt brine. Each whole fruit or vegetable, not having undergone any heat treatment beforehand, was first washed in a white vinegar bath for 5 min of soaking, then rinsed in a second bath for 5 min of soaking. Then they were cut into thin slices, quarters or rectangular parallelepipeds. The mass of the food was noted.
• Solutions S2 Clinoptilolite zeolite with an “off-white” color, with a particle size of 1 to 5 microns, ZEO-MEDIC, Zeo-medic Laboratory, Serbia.
• Table 3 shows all the average masses for each type of product as well as the amount of solution added.
• the tray is placed in the vacuum chamber machine, type C200 MULTIVAC.
• the vacuum is pushed to 10 millibars (mb), or 10 hectoPascals (hPa), at ambient temperature of 20 +/- 1 ° C, obtained in 35 seconds.
• the depressurization differential is 1020 mb compared to the reference atmospheric pressure at Beauvais, 1030 mb at this temperature.
• the rupture of the vacuum is instantaneous after these 35 seconds of depressurization, without an intermediate phase of vacuum maintenance.
• the determination of the migration of the zeolite in the food is carried out by following the evolution of the dry matter thereof before and after treatment: without vacuum, with impregnation of clear water, with impregnation of water charged 5% zeolite in suspension.
• the dry matter analysis method is the same as that used for protein impregnation.
• Figure 1A shows the evolution of the masses of each apple sample recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum.
• Figure 1B shows the evolution of the masses of each pear sample recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum.
• Figure 1 C shows the evolution of the masses of each kiwi sample recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum.
• Figure 1D shows the evolution of the masses of each sample of clementine recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum.
• Figure 1E shows the evolution of the masses of each cucumber sample recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum.
• Figure 1F shows the evolution of the masses of each endive sample recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum.
• FIG. 1G shows the evolution of the masses of each zucchini sample recorded before (mass 1: M1) and after (mass 2: M2) protein impregnation under vacuum. A significant difference is observed between masses 1 and 2 for the zucchini samples impregnated in a protein solution diluted to 15% and 30% without emulsifier (COUR 15 and COUR 30). Mass gain is 3 g on average for COUR 15%, and 2.7 g for COUR 30%.
• Impregnating the zucchini samples with a 15% dilute solution appears to promote slightly higher mass gain.
• FIG. 2A shows the average amount of protein present in the various apple samples having been impregnated under vacuum with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared to the witness: the apple which has not been impregnated.
• the apple samples after vacuum impregnation all contain more protein than the control.
• the one that contains the most is POM SE 30%, that is to say, the apple samples having been impregnated in a protein solution diluted to 30% without emulsifier.
• the control apple sample is poor in protein. Vacuum impregnation of apples with a protein solution causes an increase in the protein content.
• Apple samples vacuum impregnated with protein solution qualify for the “source of protein” and “high protein” nutritional claims.
• FIG. 2B shows the average amount of protein present in the different pear samples having been impregnated under vacuum with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared to the witness: pear which has not been impregnated.
• the pear samples after vacuum impregnation all contain more protein than the control.
• the one that contains the most is POI SE 30%, that is to say, the pear samples having been impregnated in a protein solution diluted to 30% without emulsifier.
• the control pear is a fruit low in protein. Vacuum impregnation of pears with a protein solution causes an increase in the protein content.
• FIG. 2C shows the average amount of protein present in the different samples of kiwifruit having been impregnated under vacuum with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared to the witness: kiwi fruit that has not been impregnated.
• the kiwifruit samples after vacuum impregnation all contained more protein than the control.
• the one that contains the most is KIW SE 30%, that is to say, the kiwi samples having been impregnated in a protein solution diluted to 30% without emulsifier.
• the control is a fruit low in protein. Vacuum impregnation of kiwi fruit with a protein solution causes an overall increase in protein content.
• FIG. 2D shows the average quantity of proteins present in the different samples of clementine having been impregnated under vacuum with a protein solution diluted to 15% and 30%, with and without emulsifier. They are compared to the witness: clementine which has not been impregnated.
• the clementine samples after vacuum impregnation all contained more protein than the control. However, the weight gain remains very low: between 0.2 g and 0.5 g on average.
• the control is a fruit low in protein. Vacuum impregnation of clementines with a protein solution causes an overall increase in protein content.
• FIG. 2E shows the average quantity of protein present in the different samples of cucumber having been impregnated under vacuum with a protein solution diluted to 15% and 30% without emulsifier. They are compared to the witness: raw cucumber that has not been impregnated.
• the cucumber samples after vacuum impregnation all contained more protein than the control.
• the mass gain is 3-4 times greater than the initial amount of protein with an average increase of 1.6g to 2.3g.
• Vacuum impregnation of cucumbers with a protein solution without emulsifier results in an overall increase in protein content.
• Figure 2F shows the average amount of protein present in the different endive samples which were impregnated under vacuum with a protein solution diluted to 15% and 30% without emulsifier. They are compared to the witness: endive that has not been impregnated.
• the endive samples after vacuum impregnation all contained more protein than the control.
• the weight gain is notable with an average increase of 1.9 g to 3.5 g.
• the vacuum impregnation of endives with a protein solution without emulsifier results in an overall increase in the protein content.
• FIG. 2G shows the average amount of protein present in the various zucchini samples which have been impregnated under vacuum with a protein solution diluted to 15% and 30% without emulsifier. They are compared to the witness: zucchini that has not been impregnated.
• Zucchini samples after vacuum impregnation all contained more protein than the control.
• the weight gain is notable with an average increase of 2.5 g to 4.9 g.
• Vacuum impregnation of zucchini with a protein solution without emulsifier results in an overall increase in protein content.
• the data were processed according to the energy value in order to visualize the possibility or not of claiming a nutritional claim.
• Zucchini samples vacuum-impregnated with protein solution qualify for the nutritional claims of “source of protein” and “high in protein”, as shown in Figure 3G.
• the study shows the relevance of the vacuum protein impregnation process to modify the nutritional profile of foods.
• the apple was chosen as the standard matrix, as it consists of a well marked spongy tissue. It is used in the form of slices 3 mm thick in this preliminary test. Whatever concentration is achieved, the solution settles in 10 minutes. It should therefore be used quickly after stirring.
• the strong weight gain observed in the control sample (0% Zeolite) is due to the sole absorption of water.
• the slices are transparent and soft to the bite. In solutions containing zeolite, water enters much less easily, this phenomenon being observable from the low concentration of 2.5%.
• the 5% zeolite threshold marks a notable change, regardless of the type of zeolite used.
• the fruit slices regain visual "thickness", due to the opacity created by the entry of Zeolite which stops the light.
• the apple slices are crunchy. The more the water is loaded with zeolite, the more the weight increases. Everything suggests that weight gain is linked to the integration of Zeolite.
• Zeolite impregnation finds its limits in the gray-green tint and the loss of luminance at concentrations greater than 5%. It comes with a crunch that crunches under the teeth.
• Zeolite supplied by Zeo-Medic is preferred for its finer grain size and more discreet color.
• the food matrices which would best accept the crunchiness could be those conventionally used in "deeping” such as radish, cucumber, or even pickle.
• pickles are conventionally supplemented with calcium carbonate (CaC03) precisely to strengthen their crunchiness.
• the foodstuffs used are peeled and cut into sticks or quarters before experimental implementation according to the conditions described previously.
• the zucchini, apple and cucumber allow a significant amount of zeolite to be impregnated.
• the objective of ingesting 5 g of zeolite in people who would benefit from supplementation with this active agent, the consumption of these three foods thus treated is compatible with normal portions. This is not the case with radish, red or black.
• the results obtained with the pickle should be put into perspective, because this food is stored in an acidic and salty environment, which must have stiffened its tissues. However, it is this product that will be found in commerce.
• Example 6 Technical feasibility of the procedure aimed at testing the process of the invention on a reference fruit A preliminary study was carried out on apple by impregnation with Leucine alone or in the presence of PRONATIV® 95 CLINICAL:
• Figure 4 shows the evolution of the masses of each apple sample recorded without leucine, with leucine and with leucine + PRONATIV® 95 INSTANT.
• samples impregnated in a solution of 2.5% leucine and PRONATIV® 95 INSTANT at 10% have a significantly greater mass. higher than samples impregnated in dilute 2.5% leucine solution alone. The nitrogen content is increased 7.5 times.
• citric acid sucrose, Sucralose, Stevia or even “four spices (cloves, nutmeg, cinnamon, ginger)” in the solution does not change the impregnation kinetics.

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