JP2003508490A - Composition for extending postprandial satiety - Google Patents

Abstract

  (57) [Summary] A nutritional composition comprising a potato extract that provides a source of a proteinase inhibitor and taken in a meal before being mixed with water to prolong satiety and thereby reduce appetite in a dry powder form. The nutritional composition comprises about 10% to about 80% by weight of protein, about 10% to about 40% by weight of medium to long chain fatty acids, about 2% to about 5% by weight of a calcium salt, and about 5% by weight of a potato extract. 1 to about 5% by weight proteinase inhibitor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION

FIELD OF THE INVENTION The present invention relates to nutritional compositions for prolonging satiety after a meal. More particularly, the composition comprises a protein, medium and / or long chain fatty acids and calcium for stimulating the secretion of cholecystokinin gastrointestinal peptides, and a proteinase inhibitor extracted from potato that prevents the degradation of cholecystokinin. The source of the agent. By increasing and maintaining the level of cholecystokinin, the present invention prolongs satiety.

Background of the Prior Art Over the last four decades, extensive research has been conducted on mechanisms that would prolong satiety after eating a meal. The benefit of such a device has the obvious utility of performing weight loss. Weight loss studies focus on three areas.
Since the brain plays a major role in the control of appetite, researchers are investigating various neurotransmitters, especially serotonin, dopamine.
) And nor-epinephrine have been investigated. Numerous prescription and over-the-counter products that affect these neurotransmitters have been developed to reduce appetite. Pharmacologically reducing appetite has a number of drawbacks, including loss of effect by the end of a period of time. Drugs that affect neurotransmitters can also affect the central nervous system, causing irritability and anxiety. Furthermore, these agents can cause cardiovascular effects that can be fatal.

The second approach has focused on delaying gastrointestinal emptying, thereby producing a feeling of satiety. This approach utilizes insoluble fiber, which slows the movement of food in the gastrointestinal tract. A drawback with the use of fiber is that the amount needed to produce a certain effect produces a poor mouthfeel and many gastrointestinal effects including bloating, gas and diarrhea.

The third approach studies stimulating the satiety mechanism of the body. Cholecystokinin-releasing protein [Cholecystokinin] when food is consumed
The peptide called Releasing Protein (CCK-RP)] is released. The cholecystokinin-releasing protein then stimulates the release of cholecystokinin in the intestine. Cholecystokinin has been shown to increase satiety. When cholecystokinin is released, it also stimulates the release of an enzyme that inactivates CCK-RP. When CCK-RP is inactivated, CCK levels drop and satiety is reduced. Studies have shown that cholecystokinin is extremely effective in prolonging satiety after dietary intake. Although CCK has been shown to prolong satiety and reduce food intake, the major drawback is that it must be given intravenously. CC when orally administered
K is inactivated by gastrointestinal enzymes. This has severely limited its use as a potential weight loss agent.

Many nutrients can stimulate the release of cholecystokinin. Researchers have shown that proteins, fats (particularly medium chain fatty acids), and calcium stimulate the release of CCK.

US Pat. No. 4,491,578 discloses the oral administration of trypsin inhibitors to stimulate satiety by stimulating the release of cholecystokinin. It was hypothesized that trypsin inhibitors act by suppressing the negative feedback signal for cholecystokinin secretion. In this way, the trypsin inhibitor maintained the level of cholecystokinin, thereby prolonging satiety.

A number of studies have revealed that proteinase inhibitors extracted from potato stimulate the release of cholecystokinin. There is a clear need in the art for a nutritional interfering composition that is orally ingestible, stimulates the levels of cholecystokinin before the start of a meal, and maintains the levels and satiety of cholecystokinin for long periods of time after the consumption of a meal. It is said that. A key element of this invention is the design of the product to be taken at specific intervals before meals. Thus, the level of satiety is already increased before meals, reducing the amount of food consumed during meals.

[0008]

[Outline of the Invention]

The present invention provides a nutritional composition in dry powder form for prolonging satiety after eating a meal.

The dry nutritional composition comprises protein in the range of 10% to 80%. The protein may be soybean, whey, casein, or a specific amino acid mixture containing essential amino acids, or a specific amino acid mixture of the amino acids phenylalanine.

The dry nutritional composition also contains mineral calcium in the range of 2% to 6%. The calcium may be in the form of salts including calcium chloride, calcium carbonate, calcium lactate and the like.

The dry nutritional composition also includes medium and / or long chain fatty acids (C ₁₂ -C ₂₂ ) in the range of 10% to 40%. The dry nutritional composition also includes a source of proteinase inhibitor extracted from potato, the proteinase inhibitor being present in the range of 0.02% to 5%.

[0012]

Detailed Description of the Preferred Embodiments

The nutritional composition for nutritional interference to prolong satiety comprises nutritional agents, which are protein, medium and / or long chain fatty acids, calcium, potato extract containing proteinase inhibitors, and in a preferred form, Includes flavoring and coloring agents. Proteinase inhibitors are thermostable proteins present in potatoes and potato extracts and have a molecular weight of approximately 21,000. It is both a trypsin and chymotrypsin inhibitor, an important function of which is to stimulate the release of cholecystokinin. Proteinase inhibitors with the desired activity are present in potatoes and in more concentrated form in commercial potato extracts or in potato fractions such as coarse potato flour and potato fibres. In particular, the crude potato flour available from Nonpariel contains about 0.49 mg of proteinase inhibitor pair per gram, and it also contains Aveve (Av.
Paselli PPC potato flour available from ebe) contains as little as 1.35 mg potato protease inhibitor pair per gram. The method for extracting a relatively pure proteinase inhibitor having the desired activity of the present invention is described by Bryant,
J. , Green, T .; R. Gurusaddalah, T .; , And Ryan,
C. A. (1976), Biochem . 15, 3418.

[0013]

【Example】

Experiment 1 This study was performed on 21 subjects with a mean BMI = 31.2 kg / m ² (range 27.0-35.8) and a mean age = 30.9 years (range 22-45 years). It was a crossover plan consisting of two groups. In the first phase, the subject was given a placebo, or nutritional drink composition, whose isocaloric composition was equal to that of the nutritional drink composition. Both treatments were taken 15 minutes before meals with 8 ounces of water. The diet was 460 calories. Subjects were required to eat up within 15 minutes. Subjects ate 6 every 15 minutes after eating for 3.5 hours.
He was asked to rate hunger and satiety on two visual analog scales.

[0014]   The nutritional drink composition is shown below.

[0015]

Table 1 Nutritional drink composition ingredients Grams% Whey protein 13.00 71.5 Non-dairy creamer containing 50% oleic acid 4.00 22.0 Calcium lactate 0.635 3.5 Flavor 0.19 1. 0 dye 0.05 0.3 POT 2 ^I 0.30 1.7 ^I POT 2 contains about 10% by weight proteinase inhibitor.

The post-ingestion hunger rating of the nutritional drink composition was significantly reduced over the post-meal measurement period, reaching a 30% reduction by 3 hours post-meal (p = 0.033). Consistent with this finding, satiety ratings increased significantly from 3 hours after meal (37% increase, p
= 0.043). No differences in hunger-related matters or subjective assessment of thirst were observed between both conditions.

Accordingly, one advantage of the present invention is that it provides a nutritional interference composition for prolonging satiety and reducing hunger after the end of a meal. Experiment 2 This study was performed on 21 subjects with a mean BMI = 31.2 kg / m ² (range 27.0-35.8) and a mean age = 30.9 years (range 22-45 years). During the diet, subjects drank 8 ounces (80 kcal) of the nutritional drink composition of Experiment 1 twice daily 15 minutes before lunch and dinner. The effect of the nutritional drink composition on satiety was measured in the laboratory before the regular diet period and at the regular diet period of 4 weeks. On spaced days, 15 minutes prior to a 350 calorie diet, subjects took the present nutritional drink composition beverage, or a placebo beverage (balanced for volume and energy). Subjects rated satiety and hunger on a visual analog scale every 15 minutes for 3.5 hours.

The results of the study showed that satiety evaluation after 4 weeks on the diet and after lunch was higher after ingestion of the present nutritional drink composition than placebo drink (mean ± SD for all time intervals). = 61.0 ± 17.3 vs. 71.0 ± 17.3, p <0.05)
. Hunger evaluation was 32% lower after the protease inhibitor than placebo beverage (15.4 ± 13.3 vs. 10.5 ± 12.0, p <0.01). There were no side effects on the present nutritional drink composition and subjects reported that the present nutritional drink composition helped reduce their food intake. Weight loss was significant (2.0 ± 1.1 kg at 4 weeks, p <0.05).

Therefore, one advantage of the present invention is that it provides a significant effect on weight loss by providing a continuous effect over a period of 30 days and prolonging satiety. The source of the protease inhibitor may vary depending on the particular application for the satiety prolonging product of the present invention. For example, crude potato flour contains significant amounts of protease inhibitors, which are difficult to disperse in water. One of ordinary skill in the art, in accordance with the teachings of the present invention provided above, will determine the appropriate source of protease inhibitors, as well as other ingredients that may be added to the composition to improve properties such as texture, taste and the like. It can be done easily. While the above description contains many specifics, these should not be construed as limiting the scope of the invention, but only as providing some of the presently preferred embodiments of the invention.

[Brief description of drawings]

FIG. 1 is a graphical representation of a subject's response to satiety at 15-minute intervals over a 3.5 hour post-meal period, with subjects receiving placebo and a nutritional supplement according to the invention. Both of the tested subjects are shown.

FIG. 2 is a graphical representation of a subject's response to hunger at 15-minute intervals over a 3.5 hour post-meal period, subjects receiving placebo and a nutritional supplement according to the present invention. Both subjects are shown.

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Claims (5)

[Claims] 1. A nutritional composition in the form of a dry powder that is mixed with water and taken before meals to prolong satiety and thereby reduce appetite: (a) from about 10 to about 80 of the dry composition. (B) one or more fatty acids that make up about 10 to about 40% by weight of the dry composition; (c) calcium salts that make up about 2 to about 5% by weight of the dry composition. And (d) about 0.02 to about 5% by weight of the dry composition, an extract of potato supplying a source of a proteinase inhibitor. 2. The nutritional composition according to claim 1, wherein the fatty acid comprises oleic acid. 3. Natural and artificial extracts of apple, banana, cherry, cinnamon, cranberry, grape, honeydew, honey, kiwi, lemon, lime, orange, peach, peppermint, pineapple, raspberry, tangerine, watermelon and wild cherry. The nutritional composition of claim 1, further comprising a water soluble flavor selected from the group including ingredients. 4. The nutritional composition of claim 1, further comprising a colorant selected from the group comprising water-soluble natural or artificial dyes of blue, green, orange, red, violet and yellow. 5. The nutritional composition of claim 1 further comprising a colorant selected from the group including iron oxide pigments, blue, peach, red and violet ultramarine pigments.