ES2539158T3 - Envases de alimentación por sonda y métodos de uso de los mismos - Google Patents

Envases de alimentación por sonda y métodos de uso de los mismos Download PDF

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ES2539158T3
ES2539158T3 ES11730514.4T ES11730514T ES2539158T3 ES 2539158 T3 ES2539158 T3 ES 2539158T3 ES 11730514 T ES11730514 T ES 11730514T ES 2539158 T3 ES2539158 T3 ES 2539158T3
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vegetables
fruits
probe
feeding
containers
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Jennifer Mager
Zamzam Fariba Roughead
Heidi Storm
James Scott Teresi
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Nestec SA
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61J—CONTAINERS SPECIALLY ADAPTED FOR MEDICAL OR PHARMACEUTICAL PURPOSES; DEVICES OR METHODS SPECIALLY ADAPTED FOR BRINGING PHARMACEUTICAL PRODUCTS INTO PARTICULAR PHYSICAL OR ADMINISTERING FORMS; DEVICES FOR ADMINISTERING FOOD OR MEDICINES ORALLY; BABY COMFORTERS; DEVICES FOR RECEIVING SPITTLE
    • A61J15/00—Feeding-tubes for therapeutic purposes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/16—Amides, e.g. hydroxamic acids
    • A61K31/165—Amides, e.g. hydroxamic acids having aromatic rings, e.g. colchicine, atenolol, progabide
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/745—Bifidobacteria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B2230/00—Aspects of the final package
    • B65B2230/02—Containers having separate compartments isolated from one another

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  • Health & Medical Sciences (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

Un envase de alimentación por sonda que consta de: un primer componente contenido en un envase y que contiene una formulación de alimentación por sonda que contiene un alimento completo procesado; y un segundo componente incluido en el envase, dicho segundo componente puede ingerirse y está envasado por separado del primer componente.

Description

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E11730514
09-06-2015
papaya, melón, sandía, granada, limón, lima, mandarina, naranja, tangerina, guayaba, piña, etc. De modo similar, las verduras puede incluir cualquier verdura conocida, por ejemplo pero sin limitarse a ellas: amaranto, arugula, coles de Bruselas, col (berza), lechuga romana, radiquio, berro (mastuerzo de agua), espinaca, calabaza, calabaza amarilla (grande), champiñones, guisantes, alubias, remolachas, zanahorias, patatas, rábanos, colinabo, nabo, etc.
También es posible incluir frutas y verduras de las cinco categorías de colores diferentes, que representan una gran variedad de tipos de productos fitoquímicos aportados en la formulación, véase Heber, D. y col., Applying Science to Changing Dietary Patterns, J. Nutr, 131, 3078S-3081S, 2001. Los productos fitoquímicos son compuestos no nutritivos que se hallan en muchas frutas y verduras, entre otros alimentos. Hay miles de productos fitoquímicos que pueden clasificarse como flavonoides y compuestos fenólicos y polifenólicos afines, terpenoides, p. ej., los carotenoides y los esteroles o alcaloides vegetales y los compuestos que contienen azufre.
Con respecto a los grupos de color de las frutas y verduras, las composiciones presentes puede incluir por lo menos una fruta/verdura de cada uno de los colores siguientes: verde, azul - púrpura, rojo, anaranjado y blanco. Las frutas/verduras verdes incluyen, por ejemplo, las espinacas, el bróculi, los guisantes, las alubias y el kiwi. Las frutas/verduras de color azul - púrpura incluyen, por ejemplo, las uvas, los arándanos y las berenjenas. Las frutas/verduras rojas incluyen, por ejemplo, las frambuesas, los arándanos americanos y los tomates. Las frutas/verduras de color anaranjado incluyen, por ejemplo, las zanahorias, los mangos, las calabazas, las naranjas y las calabazas grandes. Las frutas/verduras blancas incluyen, por ejemplo, las coliflores, las cebollas y los plátanos. Por consiguientes es posible diversificar el contenido de nutrientes y fitonutrientes incluyendo frutas y verduras de todos los grupos de color. Los expertos podrán apreciar que esta lista no es exhaustiva y que pueden emplearse frutas/verduras de otros colores además de las enumeradas en las listas previas. Los expertos podrán apreciar que cualquiera de las frutas y verduras conocidas puede emplearse en las composiciones nutritivas presentes. Además, los expertos podrán apreciar también que las frutas y/o verduras pueden aportarse en cualquier cantidad eficaz con el fin de lograr las ventajas descritas anteriormente.
Los productos fitoquímicos son activos en el organismo y, en general, actúan de modo similar a los antioxidantes. Pueden aparecer para desempeñar roles beneficiosos en los procesos inflamatorios, la formación de coágulos, el asma y la diabetes. Los investigadores han sugerido la hipótesis de que para recibir el beneficio máximo del consumo de los productos fitoquímicos, estos deberían consumirse como parte de los alimentos completos, debido a la combinación natural compleja y a los efectos potencialmente sinergéticos, véase Liu, R.H., Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals, Am. J. Clin. Nutr. 78, 517S-520S, 2003. Esto podría explicar en parte los beneficios para la salud que lleva asociados el consumo de frutas y verduras enteras. El incremento en la ingestión de frutas y verduras lleva asociado un menor riesgo de contraer muchas enfermedades crónicas. Con el fin de intensificar el perfil fitoquímico de las composiciones nutritivas presentes, en una forma de ejecución, dichas composiciones incluyen varias frutas y verduras que contienen estos compuestos.
Otra manera en la que las fórmulas de alimentación por sonda pueden simular dietas sanas de alimento completo consiste en incluir los componentes alimentarios que normalmente están presentes en las dietas sanas de alimentos completos. A tal fin las composiciones presentes pueden contener como aditivos especias, hierbas o condimentos con los beneficios mencionados para la salud, por ejemplo, la actividad antioxidante o que proporcionan un atractivo emocional sobre ciertas poblaciones. Por ejemplo, las composiciones presentes puede incluir ajo y/o canela para reducir el colesterol y bajar la presión sanguínea, ginseng y canela para el control de la glicemia; cúrcuma, curcumina, albahaca, romero, menta y citronela para las propiedades anti-cancerosas, jengibre para el dolor artrítico, ginkgo biloba y ginseng para la función cognitiva, curcumina y jengibre para las propiedades anti-inflamatorias, jengibre para el efecto anti-náusea y hierbas para mejorar el estado general de salud.
La variedad en los alimentos y sabores puede mantener los diversos receptores de sabor del intestino. Se puede suministrar una mayor variedad de alimentos y/o componentes alimentarios y sabores para estimular receptores específicos de sabores del intestino, desencadenando de este modo diferentes respuestas fisiológicas. Por ejemplo, en el tracto gastrointestinal se han identificado receptores de umami (japonés = delicioso), que detecta la presencia de gustos sabrosos (champiñones, mariscos, condimentos de soja fermentada o intensificadores habituales de sabor, por ejemplo el glutamato monosódico (“MSG”) y/o el inosina-5’-monofosfato (“IMP”)). Los datos animales demuestran que la adición del MSG y/o del IMP a las dietas mejora la secreción mucosa y la protección del intestino delgado. En una forma de ejecución, los champiñones y condimentos de soja fermentada pueden añadirse a las composiciones presentes porque los champiñones y los condimentos de soja fermentada, por ejemplo la salsa de soja, contienen los niveles más elevados de estos compuestos que se conocen en la naturaleza y podrían ser útiles como ingredientes de las formulaciones de alimentación por sonda para apoyar el tracto gastrointestinal. De esta manera, la activación del receptor de umami puede tener beneficios dobles para el metabolismo de la glucosa (aumento de la liberación de la GLP-1) y para la protección y regeneración de la mucosa del duodeno, debido a la GLP-2 segregada por las células L, véase Nakamura, E. y col., Physiological roles of dietary free glutamate in gastrointestinal functions, Biol. Pharm. Bull. 31, 10, 1841-1843, 2008; Kojo, A. y col., Effects of glutamate, the “umami” substance, on development and healing de NSAID-induced small intestinal lesions in rats, resumen del trabajo presentado en la convención llamada Semana de Enfermedades Digestivas (Digestive Disease Week 2010 (W1345)); Wang, J. y col., Umami receptor activation increases duodenal bicarbonate secretion via GLP-2 release in rats, resumen del trabajo presentado en la Digestive Disease Week 2010 (W1719).
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Claims (1)

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ES11730514.4T 2010-06-28 2011-06-28 Envases de alimentación por sonda y métodos de uso de los mismos Active ES2539158T3 (es)

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US201161451272P 2011-03-10 2011-03-10
US201161451272P 2011-03-10
PCT/US2011/042152 WO2012006075A1 (en) 2010-06-28 2011-06-28 Tube feed packages and methods for using same

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ES18199845T Active ES2875922T3 (es) 2010-06-28 2011-06-28 Formulaciones de alimentación por sonda y procedimientos para la utilización de éstas
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