FI117788B - Dietary foods containing fatty acids with medium chains and their use - Google Patents

Abstract

A dietetic food contains, in the fat phase, (a) 70-90% of fatty acids of medium chain length, (b) alpha -linoleic acid and (c) alpha -linolenic acid.

Description

2 117788

Medium chain fatty acid dietary food and its use

The present invention relates to dietary supplement 5 containing medium-chain and long-chain essential fatty acids, alpha-linoleic acid and alpha-linolenic acid, and possibly other additives, and their use in nutritional (especially fat and fat soluble vitamins) treatment of malabsorption, especially celiac disease.

Gluten intestinal disease (celiac disease) is a disease of the small intestine in which specific gluten-15 (wheat, rye, oats, barley and spelled wheat) have specific tolerance effects. The disease is due to an immune response to gluten, which also causes malabsorption of nutrients with numerous CNS-20 symptoms. So far, the treatment has been above all,. strict adherence to gluten-free diet. There have been numerous gluten-free dietary foods that have to be partially consumed throughout life.

· • • / • j of the small intestine 25 Gluteenisuolitaudissa limakalvovauri- • · ΪΪ! they are characterized by lupus atrophy. This is followed by * ·· ·: * · *: marked decrease in absorption surface and disruption of intestinal * epithelial cell absorption function. Keliaki-. In addition to gluten sensitivity, the role of • · ·. ···. 30 has the aforementioned lipid malabsorption, i. with more or less severe restriction of the absorption of the fat. * · · * ... · It can be observed in a fat diarrhea where partially undigested fat is detected in the stool of a patient.

With reduced fat absorption, patients with celiac disease and 35 sputum disease also decrease the rate of absorption of fat-soluble vitamins A, D, E, and K. In addition, the absorption of folic acid and vitamin B12 is limited. There is also malabsorption of calcium, iron, manganese and zinc. These cause certain manifestations of gluten intestinal disease (e.g., osteoporosis, anemia peri-5ferial and central nervous system disorders).

The poor utilization of dietary fat and gastrointestinal digestion products promotes the passage of food in the intestine and the shortening of the residence time of food intestine further reinforces the malnutrition of nutrient components already present in celiac disease and sputum.

shown in celiac disease in Example dietary fat mal-absorption also occurs in other intestinal disorders, e.g. bile duct diseases with bile acid 15 deficiency of pancreatic disease, which occurs in pancreatic lipase deficiency sitkeälimaiseritesairaudessa (vesicular shark-mafibroosi), the stomach, the post of the pancreas or small bowel resection mode, morbus Whipple- disease (similar to lipid absorption disorder as in celiac disease), lymphatic drainage disorders (e.g., caused by cancer), and type I fat metabolism disorders.

Known dietary foods for patients with gluten-intestinal disease include gluten-free • - - ..I ** pastries, breads, baking mixes for baking gluten-free small and pastry products and for making pasta. With these gluten-free foods • · · ·; * · *; solving the problem of keeping gluten-free food.

Often, however, more or less limited fat melting and fat resorption remains. Although there has already been a need for some 30 dieters to influence such dietary restrictions, so far no suitable solution attempts have been made.

*: * ·: Thus, the present invention addresses the technical problem of providing a dietary food for patients with malabsorption syndrome (e.g., gluten • • · "disease) who, in addition to glu- also taking into account the severely reduced absorption of the disease-associated lipid and other substances.

A solution to this technical problem is provided by the embodiments set forth in the claims.

The solution of the invention thus provides a dietetic food product containing 70 to 90% of medium-chain fatty acids in a fattyase as a mixture of certain highly unsaturated, long-chain essentials; 10 fatty acids, alpha-linolenic acid and alpha-linolenic acid.

Essential fatty acids are components of cell membranes (structural lipids), components of membrane-associated enzymes, precursors to body-mediated neurotransmitters (e.g., prostaglandins, leukotrienes, immunoglobulins) with a variety of effects. Mediators metabolised by essential fatty acids in the body affect immunity, circulatory functions (vasoconstriction, vasodilation, blood pressure), blood flow characteristics, platelet I and red blood cell behavior (agglutination, orifice),.

• · ·

Alpha-linoleic acid (C18: 2 n 6) is produced by metabolism * "**. Gamma-linolenic acid (C18: 3 n 6) is a precursor e.g.

• · · / "25 for anti-inflammatory neurotransmitters. Metabolic * * *. * * Precursor eicosapentaenoic acid (C20: 5 n 3) is formed from the acid (C18: 3 n 3).

Essential fatty acids react in the metabolism by the enzyme delta-6-desaturase. These 30 enzymes compete with essential fatty acids and their homologs. This enzyme reacts preferentially ** ·. the lowest homologue at the time. In the Delta-6 desaturase deficiency state, higher homologues can no longer .. * · * react.

; *** · 35 Of medium-chain triglycerides, medium-chain * ·· fatty acids are soluble and resorbed in the intestine 4: 117788 even without the presence of lipases and / or bile acids. 1 Mucosal cells receive medium-chain fatty acids, which are then passed through the portal vein to the liver, where they react directly. The melting and resorption of the medium chain 5 fatty acids occurs daily as the melting and resorption of the long chain saturated fatty acids, easily and quickly. Medium-chain fatty acids, unlike long-chain fatty acids, do not strain the lymph vessels because they are directly absorbed from the 10 intestines into the blood (important in diseases where the lymph vessels are blocked, clogged or blocked).

For the first time, the dietary foodstuff according to the invention achieves a targeted supplementation of medium-chain and essential long-chain fatty acids that produce metabolites important for the intestine.

In addition, it was surprisingly discovered that the absorption of fat by the dietary foodstuff of the invention can be enhanced and the feces normalized even more than is possible with biscuit long chain fatty acids alone.

However, the use of this dietary food does not only * contribute to the improvement of fat absorption in a patient's reduced nutritional status, but may also lead to: *: 25 addition of other such dietary ingredients; the resorption improvement, whose absorption development • M "idiopathic sprue, spruu sclerosis, pancreatic hypofunction, snapping hook-acid need, sitkeälimaiseritesairaudessa or after small bowel resection has been shown to be useful.

In a preferred embodiment of the dietary foodstuff of the invention, the fat phase further comprises ··· gamma-linolenic acid. Gamma-linolenic acid (C18: 3 n 6) *: * ·: is produced in human metabolism from alpha-linolenic acid (C18: 2 n 6) and is a precursor to neurotransmitters that have specific ** '35 effects on the body (eg effects on the pro • · * ··· * processes and immunity) When gamma-linolenic acid 5,117,788 is added to the diet of a patient suffering from malabsorption syndrome, it is ready to be converted directly into the mediators obtained from it, otherwise delta-6-desatu-5 would first be gamma-linolenic acid, metabolised by alpha-linoleic acid Certain neurotransmitters derived from gamma-linolenic acid have a positive effect on disease-related events that occur in the intestinal mucosa due to celiac disease or other inflammatory bowel diseases.

In another preferred embodiment, the content of α-fa-linoleic acid is 5.9-13.4%.

In a further preferred embodiment, the dietetic food comprises 1.4 to 6.5% alpha-linolenic acid. .

Preferably, the diet food contains 0.1 to 2.5% gamma-linolenic acid.

In another preferred embodiment, the content of saturated long chain fatty acids is up to 4% or less ...

The fat phase of the foodstuff of the invention 70 - • · ·; The medium-chain fatty acids contained in 90% are preferably medium-capric acid and capric acid derived from yeast triglycerides.

* ·: 25 0.9 i: *: 4% of the saturated, long chain * ·· ·; * ♦ * dietary food according to the invention. the fatty acids are preferably 0.5 to 2.4% derived from safflower oil, 0.3 to 1.1% linseed oil and 0.1 to 0.5% emulsifier (e.g., mono / diglycerides • ♦ »“ I 30 and lecithin).

Flax seed oil is also a preferred source of 1.4 to 6.5% ** of alpha-linolenic acid in a food according to the invention.

The source of this 0.1 to 2.5% gamma-linolenic acid in the foodstuff according to the invention is ** ·· * preferably borage (Borago officinalis).

In the amount of 1.7 to 3.6% of the oleic acids contained in the dietary road food product of the invention, preferably 1.1 to 1.5% is derived from safflower oil and 0.6 to 2.1% from tall seed oil.

In a particularly preferred embodiment, the dietary fatty acid has the following composition:

Medium chain fatty acids 70 - 90%

Saturated long-chain fatty acids 0.9 - 4.9% 10 Alpha-linoleic acid 5.9 - 13.4%

Alpha-linolenic acid 1.4 - 6.5%

Gamma-1 Inolenic Acid 0.1 - 2.5% Oleic Acid 1.7 - 3.6% In a more preferred embodiment, the dietary fat composition of the fat phase is as follows:

Medium chain fatty acids 80%

Saturated long-chain fatty acids about 1.6% 20 Linoleic alpha acid about 9%

Alpha-linolenic acid about 5.4% * * * ί · ί Ϊ Gamma-linolenic acid about 1.8%! .. V oleic acid about 2.2% • · · ···· • · ί * .i 25 In a further preferred in the embodiment, di-· · •: *: the dietary food contains the above fatty acids ♦ * · *; in addition emulsifiers, fat soluble vitamins, beta-carotene and / or lecithin.

. For example, the emulsifier may be mono- or diglycerides and lecithin at a concentration of 0.5%.

In a particularly preferred embodiment of the dietary foodstuff, the fat phase contains A, D, and / or E *: **: vitamins.

Preferably, the dietary food has a fat content of ** "35% of 80% and an aqueous phase of 20%, wherein in a preferred embodiment, the aqueous phase contains Vitamin C-folic acid and / or vitamin B12.

Preferred amounts of vitamin per 100 grams of margarine are 0 to 2 mg vitamin A, 0 to 300 µg bee-5 ta-carotene, 0 to 50 mg vitamin D, 0 to 100 mg total tocopherols, 0 to 1 mg vitamin B12 , 0-5 mg folic acid and 0-75 mg vitamin C.

Folic acid is involved in cell division and cell renewal processes. Patients suffering from intestinal-10 mucosal diseases (especially celiac disease) have a particularly high need for folic acid, which is essential for enteric; for the regeneration of charges. In addition, when folic acid acts against hyperchromic macrocytic anemia, it is necessary to increase its amount.

15 Vitamin C supplementation improves the absorption of calcium and iron.

A further embodiment thus relates to the use of a dietary foodstuff according to the invention for the preparation of a product for the therapeutic treatment of malabsorption syndrome. Malabsorption syndrome is particularly associated with the following conditions: bile acid deficiency, • pancreatic insufficiency, chronic pancreatitis, ··· ducation, liver cirrhosis, partial gastric ablation (postgastrectic; * ·· *, ·, · myias syndrome). ), mechanical obstruction of the bile ducts, bile duct I «f. *. * 25 vet, inactivation of bile acids by drugs, • · *"!. *, celiac disease, adult sputum disease, persistent gluteal * * · * · 'disease (blistering) pancreatic ibiosis), type I hyperlipo proteinemia (triglyceride-lipase deficiency), morbus whippel or lymph flow weights.

* * · ... · 3 0 Example, ***, Dietary food in the form of margarine • · · Based on the main ingredients of the invention. The dietetic food of the present invention is conveniently placed in the form of margarine.

* · 35 As a margarine, the diet food according to the invention contains about 18% by weight of water, at least 80% by weight of fat: 8 117788% and about 2% by weight of dry matter. The water phase accounts for about 20% and the fat phase for about 80%.

Preparation 1. The water-soluble components (vitamin B12, vitamin C-5, folic acid, flavoring) are dissolved in water and mixed. The solution is then heated to about 60-80 ° C.

2. Fat components (medium chain fatty acids, safflower oil, linseed oil and borage oil) are thawed and blended.

3. Mix the emulsifier (1 part) with 5 parts of the "fat composition" of step 2, heat the mixture to 65 ° C and melt to a clear molten mixture, then add this mixture to the whole "fat composition" and mix.

4. Dissolve the fat-soluble components 15 (Vitamin E, Vitamin D, Vitamin A palmitate, beta-carotene) and mix.

5. The fat phase and the aqueous phase are mixed with each other at 40-50 ° C to form a type W / O emulsion (water in oil).

6. The resulting W / O emulsion is crystallized and kneaded from margarine production in a known manner in a scraping heat exchanger (tube condenser) to give a lubricating product.

„| {* The daily need for dietary margarine is variable, depending on the finding. Due to their good tolerability, the patient can enjoy 50-70 g of diet * · · ·. *! *. margarine a day.

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Claims (14)

1. Dietary food, characterized in that its fat phase contains 5 (a) 70-90% medium-chain fatty acids, (b) alpha-linoleic acid and (c) alpha-linolenic acid. Dietary food according to claim 1, characterized in that the fat phase additionally contains gamma linolenic acid. Dietary food according to claim 1 or 2, characterized in that the content of alpha-linoleic acid is 5.9 - 13.4%. Dietary food according to any one of claims 1 to 3, characterized in that the content of alpha-linolenic acid is 1.4-6.5%. Dietary foods according to any one of claims 1 to 4, characterized in that the content of gamma-linolenic acid is 0.1-2.5%. Dietary food according to any one of claims 1 to 5, characterized in that the content of saturated fatty acids with long chains is at most 4%. Dietary foods according to any one of claims 1 - "1; * 6, characterized in that the composition of the fatty phase is ί # *. Följande 25 as follows:: Fatty acids with medium chains 70 - 90% ·· * · · * · * · Saturated fatty acids with long chains 0.9 - 4.9% «Alpha-linoleic acid 5.9 - 13.4%. Alpha-linolenic acid 1.4 - 6.5% Gamma-linolenic acid 0.1 - 2.5% **: oleic acid 1.7-3.6% · ··· ·· '··· *: ** i 8. Dietary foods according to any of claims 1 - I ;. 7, characterized in that the composition of the fatty phase is as follows: % Gamma-linolenic acid about 1.8% Oleic acid about 2.2% Dietary food according to any of claims 1-8, characterized in that the fat phase also contains emulsifiers, fat-soluble vitamins, β-carotene and / or lecithin. -, Dietary food according to claim 9, characterized in that the fat-soluble vitamins are vitamin A, D and / or vitamin E. Dietary food according to any of claims 1 to 10, characterized in that the proportion of the fat phase is about 80% and the proportion of the aqueous phase is about 20%. Dietary food according to claim 11, characterized in that the aqueous phase contains vitamin C, folic acid and / or vitamin B12. Use of dietary foods according to any of claims 1-12 for the manufacture of a product for nutritional therapeutic treatment of malabsorption syndrome. Use according to claim 13, characterized in that the malabsorption syndrome is related to the malabsorption syndrome. deficiency of bile acids, impaired pancreatic function, pub. ···. gastric mucosal inflammation, liver cirrhosis, partial gastrectomy (post-gastrectomy), mechanical blockage of, choledococcus, gallstones, inactivation of bile acids by inactivation, · * · .. * ring disease (cystic pancreatic fibrosis), type I hyperlipoproteinemia (triglyceride-lipase deficiency), morbus Wippel disease · · · ...: or lymphatic disorders. ··· ··· ♦ · * · · φ · • · ·