JP2003534356A - An oil composition comprising short, medium and long chain triglycerides and its use for reducing weight gain. - Google Patents

Abstract

An oil composition comprising short-chain, medium-chain and long-chain triglycerides and the use thereof for reducing weight gain are provided. 1 to 1 having effective short and medium chain fatty acid residues derived from fatty acids having 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having 15 to 22 carbon atoms; An oil composition comprising further triglycerides.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD OF THE INVENTION

BACKGROUND OF THE INVENTION This invention relates to the field of edible oil compositions and the selective modification of triglycerin chain length therein for optimal diet and therapeutic efficacy.

BACKGROUND OF THE INVENTION Most types of fats and oils are triglycerides, or fatty acids and glycerol,
It is a triglyceride formed by the ester reaction of Suwamachi trihydroxy alcohol. The difference between fat and oil is intentional. At room temperature fats are solids and oils are liquids. In addition, most triglycerides found in animals are fats whereas those found in plants tend to be oils.

Fats and oils are the most common lipids and are the major source of dietary energy. They provide about twice as much energy per weight as carbohydrates or proteins. Fat contributes to the palatability and flavor and satiety of foods, as fatty foods remain in the stomach for longer periods of time than foods containing proteins and carbohydrates. In addition, fats and oils are carriers of fat-soluble vitamins A, D, E and K, and essential fatty acids important for growth and maintenance of many body functions. In addition to their role as fuel or energy source, dietary fat is a building block of phospholipids and glycolipids. These amphipathic molecules are important components of biological membranes.

The fatty acid chains of biological systems usually contain an even number of carbon atoms, typically between 14 and 24 carbon atoms, with fatty acids having 16 (palmitate) and 18 (stearate) carbon atoms. Is the most common. Generally, triglycerides consisting of fatty acid chains having 2 to 5 carbon atoms are referred to as short chain triglycerides ("SCT"), and those consisting of fatty acid chains having 6 to 12 carbon atoms are Referred to as chain triglyceride ("MCT"). Both SCT and MCT are always saturated and are found in dairy products, as well as some vegetable oils. Triglycerides consisting of fatty acid chains having 14 or more carbon atoms are:
Referred to as long chain triglycerides ("LCT"), which can have unsaturated moieties and are found in animal, chicken, and fish products, and vegetable oils.

Metabolically, ingested fats and oils are hydrolyzed to monoacylglycerides, diacylglycerides, fatty acids and glycerol, and all (except diacylglycerides) can be absorbed through the intestinal wall. The body then utilizes 1) these hydrolyzed or partially hydrolyzed fats as raw materials for synthesizing its own fats; 2) fatty acids such as carbohydrates or cholesterol esters. Convert to other compounds; or 3) convert fatty acids to energy.
Fatty acids are stored in adipose tissue within the body.

Structural differences between MCT and LCT are responsible for the different processes of digestion, absorption and transport. For example, short chain fatty acids (“SCFA”) and medium chain fatty acids (“MCFA”)
) Undergo faster and more complete hydrolysis based on their small molecular weight and their ability to promote the reaction of pancreatic lipase, a central digestive enzyme (1-3).
Therefore, MCTs are absorbed faster into the intestinal lumen compared to LCT (4). Once absorbed, the mode of fatty acid transport to the liver and other organs also depends on chain length. LCTs are contained in chylomicron and are placed in circulation from the lymphatic system and circulate in the body before reaching the liver (5,6,7). Through this route,
Long chain fatty acids (“LCFA”) have the opportunity to be stored in adipose tissue before reaching the liver for oxidation. Conversely, SCFA and MCFA migrate through the portal vein directly from the intestine to the liver and are therefore not exposed to adipose tissue sites prior to liver treatment. Therefore, SCFA and MCFA were found in the liver, which is the main site of fatty acid oxidation, and
Reach faster than FA.

Triglycerides, which combine both medium and long chain fatty acid residues, are very well known in the prior art for the use of dietary supplements and as dietary supplements.

US Pat. No. 3,450,818 to Babayan et al. Discloses oils that are difficult to absorb fat and appear to be particularly useful for humans. The oil comprises a triglyceride having a major medium chain (C8: 0 and C10: 0) fatty acid moiety and a minority of essential fatty acid moieties selected from C18 to C20.

Blackburn, US Pat. No. 4,528,197, describes compositions for enhancing protein catabolism in hypercatabolic mammals. The composition is made from a nutritionally sufficient source of amino acids, carbohydrates and lipids, the latter resulting in both long and medium chain fatty acids upon hydrolysis. It consists of a controlled triglyceride source.

European Patent Application No. 201,525 by Jandasec et al. Is essentially a medium chain fatty acid residue having a chain length of about 50 to 100% by weight or 7 to 11 carbon atoms in the 1 and 3 positions. And a long-chain fatty acid unsaturated residue at the 2-position, preferably linoleic acid (C18: 2), oleic acid (C18: 1) or linolenic acid (C18
: 3), which is suitable for use in enteric-coated and parenteral products in the form of triglycerides.

US Pat. No. 5,288,512 by Seiden (Procter & Gamble Company)
The gazette discloses medium (6 to 10 carbon atoms) and long (17 to 26 carbon atoms).
Disclosed is a reduced calorie oil composition comprising at least 15% by weight of a triglyceride having a chain fatty acid, said fat comprising the following fatty acid composition a) saturated fatty acid having 6 to 10 carbon atoms 15 to 70% b): 10 to 70% saturated fatty acids having 17 to 26 carbon atoms c) 10% or less of fatty acids selected from either C12: 0 and C14: 0, and mixtures thereof d) C18: 1, C18: 2, C18: 3 And not more than 20% of fatty acids selected from mixtures thereof and e) not more than 4% of C18: 2 fatty acids.

The formation of synthetic triglycerides containing long and short chain fatty acid residues for use as low calorie fats has also been studied.

US Application No. 5,258,197 by Feeler et al. (Navisco)
Low-calorie triglycerides are described which have both long-chain unsaturation, preferably residues with 16 to 22 carbon atoms and short-chain residues, preferably residues with 2 to 4 carbon atoms. Mixtures of these triglycerides can be used in edible food compositions, especially fat-based confectionery, margarines, and shortenings. Related applications derived from the same original application include US Pat. No. 5,378,490 and US Pat. No. 5,66.
There is a 2,953 publication.

Despite the fact that many low-calorie fat products have been developed by researchers, they have been found to be effective substitute oils for reducing weight gain, maintaining moderate body weight, and lowering serum lipids. Local needs continue to exist.

SUMMARY OF THE INVENTION The present invention provides animals with short and medium chain fatty acid residues derived from fatty acids having 4 to 14 carbon atoms and fatty acids having 15 to 22 carbon atoms. Administration of an oil composition comprising a triglyceride having long chain fatty acid residues reduces weight gain and enhances healthy body weight in animals, particularly humans, by increased fat metabolism and decreased energy expenditure. Give a way to maintain.

The present invention further provides to animals from short and medium chain fatty acid residues derived from one or more fatty acids having 4 to 14 carbon atoms and fatty acids having 15 to 22 carbon atoms. CDV and atherosclerosis, hypercholesterolemia, hyperlipidemia, by administering triglycerides with derived long-chain fatty acid residues and one or more phytosterols or hydrogenated derivatives thereof
Includes hypertension, its underlying diseases including thrombosis, and related diseases such as type II diabetes, as well as oxidative damage responsible for the progression of underlying diseases such as aging, dementia, aging, and cancer Provide methods for treating or preventing other diseases.

The present invention further provides a method of reducing serum cholesterol and triglycerides in an animal, in particular a human, by administering to the animal one or more of the compositions as described herein. .

The present invention is further derived from short and medium chain fatty acid residues derived from one or more fatty acids having 4 to 14 carbon atoms and fatty acids having 15 to 22 carbon atoms. Provided is an oil composition comprising triglycerides with long chain fatty acid residues, which is used to reduce weight gain and maintain a healthy body weight through increased fat metabolism and reduced energy expenditure.

In a preferred form of the invention the oil composition further comprises one or more phytosterols and / or phytostanols, or derivatives thereof. In a further preferred form of the invention the oil composition further comprises one or more ω-3 polyunsaturated fatty acids, or derivatives thereof.

The present invention further provides pharmaceuticals manufactured or supplemented with the oil compositions described herein for use in reducing weight gain and maintaining a healthy body weight through increased fat metabolism. , Foods, beverages and functional foods.

What is achieved within the scope of the present invention using a combination of short, medium and long chain fatty acids in triglycerides is decisive and hitherto unappreciated, of the body's energy storage and consumption. It has never been recognized for its effectiveness, but it is a positive thing. The beneficial dietary effects of the fat and oil compositions of the invention, including reducing weight gain and maintaining weight, have been previously studied in MCT and LC.
Simply lower caloric values of these compositions compared to those of compositions containing either T or SCT and LCT cannot be explained. Rather, these effects are
There appears to be at least some benefit, of course, provided by the combination of MCT and SCT in 1) enhancing total energy expenditure, and 2) modifying body composition by reducing adipose tissue stores.

The fat and oil compositions of the present invention may be prepared by the selective combination of oils and / or fat products. For example, SCT can be derived from specific fractions of unhydrogenated, partially hydrogenated or fully hydrogenated dairy milk fat, coconut oil, palm seed oil and similar oils. The same sources are available as sources from which MCT and LCT can be derived and are described further below. Alternatively, this can be achieved by treatment and combination of "synthetic" triglycerides having the essential short, medium and long chain fatty acid moieties. The compositions of the present invention may be used for that purpose or they may be manufactured or incorporated into foods, beverages, dietary supplements, pharmaceuticals and nutraceuticals, as described in more detail below.

These and other advantages of the invention may be apparent throughout the specification.

BRIEF DESCRIPTION OF THE FIGURES The present invention is illustrated by the following range of figures. 1 is a bar graph showing the percentage of endogenous oxidation during MCT vs. LCT uptake. FIG. 2 is a bar graph showing basal metabolic rate during MCT vs. LCT uptake. FIG. 3 is a graph showing the basal metabolic rate when a diet containing LCT and designer oil was consumed. FIG. 4 is a graph showing carbohydrate oxidation during basal metabolism when consuming a diet containing LCT and designer oils. FIG. 5 is a graph showing the final cumulative energy consumption when LCT and designer oil are consumed. FIG. 6 is a graph showing the final cumulative amount of fatty acid when LCT and designer oil are consumed. FIG. 7 is a graph showing the final cumulative amount of carbohydrate oxidation when LCT and designer oil were consumed. FIG. 8 is a graph showing hourly energy consumption after consuming a breakfast containing LCT and designer oil (day 2). FIG. 9 is a graph showing the amount of fatty acid conversion per hour after consuming a breakfast containing LCT and designer oil (the second day). FIG. 10 is a graph showing the amount of carbohydrate oxidation per hour after consuming a breakfast containing LCT and designer oil (day 2). FIG. 11 is a graph showing hourly energy consumption after consuming a breakfast containing LCT and designer oil (27th day). FIG. 12 is a graph showing the amount of fatty acid conversion per hour after consuming a breakfast containing LCT and designer oil (day 27). FIG. 13 is a graph showing the amount of carbohydrate oxidation per hour after consuming a breakfast containing LCT and designer oil (day 27). FIG. 14 is a graph showing the thermal effect of breakfast with LCT and designer oil (Day 2). FIG. 15 is a graph showing the heat effect of food, that is, the amount of fatty acid after consumption of a breakfast containing LCT and designer oil (day 2). FIG. 16 is a graph showing the heat effect of food, that is, the amount of carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2). FIG. 17 is a graph showing the heat effect of breakfast containing LCT and designer oil (27 days). FIG. 18 is a graph showing the heat effect of food, that is, the amount of fatty acid conversion after consumption of a breakfast containing LCT and designer oil (day 27). FIG. 19 is a graph showing the thermal effect of food, that is, the amount of carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27). FIG. 20 is a graph showing changes in body volume fraction 28 days after LCT and designer oil intake. FIG. 21 is a graph showing changes in body volume fraction 28 days after LCT and designer oil intake. FIG. 22 is a graph showing the absolute amount of total cholesterol 28 days after LCT and designer oil intake. FIG. 23 is a graph showing changes in total cholesterol percentage 28 days after LCT and designer oil intake. FIG. 24 is a graph showing absolute amounts of total cholesterol 28 days after LCT and designer oil intake. FIG. 25 is a graph showing changes in LDL-cholesterol percentage 28 days after LCT and designer oil intake. FIG. 26 is a graph showing the absolute amount of HDL-cholesterol 28 days after LCT and designer oil intake. FIG. 27 is a graph showing changes in HDL-cholesterol percentage 28 days after LCT and designer oil intake. Figure 28 shows HDL-C / LDL- 28 days after LCT and designer oil intake.
It is a graph which shows the ratio of C. FIG. 29 shows HDL-C / LDL- 28 days after LCT and designer oil intake.
It is a graph which shows the change of C percentage. FIG. 30 is a graph showing the ratio of HDL-C / TC 28 days after LCT and designer oil intake. FIG. 31 is a graph showing changes in HDL-C / TC percentage 28 days after LCT and designer oil intake. FIG. 32 is a graph showing the formation of malonaldehyde in designer oil. FIG. 33 is a graph showing the disappearance of fatty acids in designer oil that was heat treated at 105 ° C. for 24 hours. FIG. 34 is a graph showing the disappearance of fatty acids in designer oil that was heat treated at 180 ° C. for 24 hours. FIG. 35 is a graph showing the peroxide value of designer oil that has been subjected to a heat greenhouse at 180 ° C.

According to one embodiment of the present invention, short and medium chain fatty acid residues derived from one or more fatty acids having 4 to 14 carbon atoms and fatty acids having 15 to 22 carbon atoms. To provide an oil composition containing triglycerides having long-chain fatty acid residues derived from sucrose that is used to reduce weight gain and maintain a healthy body weight through enhanced fat metabolism and reduced energy expenditure .

In other words, the triglyceride of the present invention comprises three molecules of the same or different acid esterified to glycerol (1,2,3-propanetriol) having the formula (CH ₂ OH) ₂ CHOH. Is a compound. Acids are short and medium chains (4 to 14 carbon atoms) or long chains (15 to 22 carbon atoms).

Short chain residues can be either saturated or unsaturated, straight chain or branched. They are butyric acid (butanoic acid), valeric acid (pentanoic acid), glycolic acid (hydroxyacetic acid), lactic acid (2-hydroxypropanoic acid), hydroacrylic acid (3-hydroxypropanoic acid), hydroxybutyric acid, hydroxypentanoic acid, And any similar acid, including but not limited to, derived from any synthetic or natural organic acid. As used herein, chemical names include isomeric variants; eg, “butyric acid”
Includes normal butyric acid (butanoic acid), and iso-butyric acid (2-methylbutanoic acid),
“Valerian acid” includes ordinary valerian acid and iso-valerian acid (3-methylbutanoic acid) and the like. The preferred fatty acids are butyric acid and mixtures thereof.

Mixtures of short chain fatty acids include non-hydrogenated, partially hydrogenated or fully hydrogenated dairy milk fat,
It can be derived from coconut oil, palm seed oil and similar oils.

Medium chain residues are preferably those consisting of 6 to 14 carbon atoms, more preferably 6 to 10 carbon atoms and most preferably 8 to 10 carbon atoms. They have 6 carbon atoms (caproic acid), 8 carbon atoms (caprylic acid), 10 carbon atoms (capric acid), and 12 carbon atoms (lauric acid). ), As well as, but not limited to, mixtures thereof. The most preferred medium chain fatty acids consist of any form of lipo or thioctic acid, including α-lipoic acid.

Long-chain residues include palmitic acid, (hexadecanoic acid), stearic acid (octadecanoic acid), arachidic acid (eicosanoic acid), behenic acid (docosanoic acid), lignoceric acid (tetracosanoic acid), cerotic acid (hexacosanoic acid). ), Montanic acid (octacosanoic acid), melicinic acid (triacontanoic acid), and similar acids, which may be derived from any synthetic or natural, straight or branched chain, saturated or unsaturated organic acid. . They are also palmitoleic acid (9-hexadecenoic acid), oleic acid (cis 9-octadecenoic acid), elaidic acid (trans-9-octadecenoic acid), vaccenic acid (trans-11-octadecenoic acid), linoleic acid (cis, Cis-9,12-octadecenoic acid), linolenic acid (9,12,15- and 6,9,12-octadecatrienoic acid), eleostearic acid (9,11,1).
3-octadecatrienoic acid), arachidonic acid (5,8,11,14-eicosatetraenoic acid), nervonic acid (cis-15-tetracosenoic acid), eicosapentaenoic acid, docosatetraenoic acid, docosapentaenoic acid , Docosahexaenoic acid and similar acids can be derived by hydrogenating unsaturated acids including but not limited to. Chemical names include isomeric variants.

Long-chain residues include, for example, soybean oil, safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran oil, babassu seed oil, palm oil. Seed oil, cottonseed oil, poppy seed oil, lower or higher erucic acid rapeseed oil,
Non-hydrogenated, such as shea butter oil, marine oil, meadow home oil and similar oils,
It can be derived from partially hydrogenated or fully hydrogenated oils. Alternatively, the long-chain residue is
It can be derived from tallow, lard, shea butter, dairy butter, jojoba, and mixtures thereof.

Phytosterols / Phytostanols In a preferred embodiment, the compositions of the present invention further comprise one or more phytosterols and / or phytostanols or their derivatives. It has been discovered that the presence of the sterol component enhances the overall dieting effect of the composition, especially reducing serum cholesterol and serum triglyceride levels.

Phytosterols have received considerable attention due to their ability to reduce the amount of serum cholesterol when given to a number of mammalian species, including humans. The exact mechanism of the reaction remains largely unknown, but it is clear that the relationship between cholesterol and phytosterols comes from the part of the similarities between their chemical structures (differences in molecular side Happened in the chain). It is hypothesized that phytosterols displace cholesterol from the micellar phase, thus reducing its absorption and possibly competing with the receptor and / or carrier sites of the cholesterol absorption process.

Within the scope of the present invention, the term “phytosterol” refers to all phytosterols without limitation, eg sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, carinosterol.
nosterol), polyferrasterol, clionasterol (clion)
asterol), and all natural or synthetic products, including isomers, and derivatives. The term "phytostanol" includes all saturated or hydrogenated phytosterols, and all natural or synthetic products thereof, including isomers, and derivatives. It is understood that modified forms of phytosterols and phytostanols, ie those containing side chain modifications, are also within the scope of the invention. If not clear throughout the description, the term "phytosterol" includes both phytosterols and phytostanols, in other words the terms may be used interchangeably unless otherwise stated.

The phytosterols and phytostanols used to form the compositions of the present invention are obtained from a variety of natural sources. For example, they may be obtained by processing vegetable oils (including aquatic plants) and fish oils such as corn oil and other vegetable oils, wheat malt oil, soybean extract, rice extract, rice bran oil, rapeseed oil, sesame oil. .
It is understood that other sources of phytosterols and phytostanols such as marine animals exist, from which the compositions of the invention may be prepared, without being limited to the general ones described above. US Application No. 4,420,427 teaches the preparation of sterols from vegetable oil impurities using a solvent such as methanol. Alternatively, phytosterols and phytostanols are obtained from tall oil pitch or soap from pulp production, as described in US Application No. 5,770,749, which is hereby incorporated by reference. obtain. Phytosterols and phytostanols are widely available through commercial suppliers.

Without being limited to the general ones described above, there are a number of known methods of extracting and purifying phytosterols and phytostanols from a “source” of choice, and the present invention is directed to the purification of these The method for obtaining phytostanol is not limited.

Ω-3 Polyunsaturated Fatty Acid In yet another embodiment, the oil composition of the present invention further comprises one or more ω-3 polyunsaturated fatty acids.
Containing polyunsaturated fatty acids (“ω-3 PUFAs”, or derivatives thereof. The presence of ω-3 PUFAs in animal foods advantageously reduces circulating levels of triglycerides and appreciable total and LDL cholesterol levels. It has been found that consumption of a diet rich in ω-3 PUFAs results in a reduction in platelet aggregation and thus a reduced tendency for blood clots.

Ω-3 PUFAs (C18: 3n3) for use within the compositions of the present invention include:
It is selected from α-linolenic acid, especially EPA and DHA in the form of fatty acids, triglycerides, phospholipids, esters or free fatty acid salts.

In one embodiment of the invention, the ω-3 PUFAs are extracted from zooplankton, fish or other marine animals using suitable bioconcentration techniques. Alternatively, ω
-3 PUFAs can be synthesized using microalgae as a source material. In one preferred form, marine fish oil is used directly to form the composition of the invention.
It can be mixed with the SCT and MCT components. Marine oil is
Above all, cod, salmon, tuna, herring, halibut, shark, catfish, pollack,
It can be extracted from fish such as shark, anchovy, mackerel, trout and eel, animals such as seals and whales, crustaceans such as crabs, crumbs and lobsters, mollusks and the like.

Without being limited to the general ones mentioned above, the most preferred marine sources of ω-3 PUFAs are:

[Table 1]

Alternatively, a botanical source of ω-3 PUFAs may be used. A great advantage of plant sources is that odor can be reduced, even when compared to some marine sources. Vegetable sources include, but are not limited to, vegetable oils such as hemp oil, flaxseed oil, flaxseed oil and corn oil, and soybean oil. The most preferred plant-derived sources are flaxseed oil and flaxseed oil.

Composition Preparation Methods The compositions of the present invention may be prepared by a variety of methods that will be understood by those skilled in the art, and are not limited to any of the present disclosure. Nevertheless, with the intention of full and complete disclosure, the following method is proposed. 1) In one embodiment, specific glycerides for forming the compositions of the invention include direct glycerol or glycerol ester esters with fatty acids using, for example, fatty acid halides (especially chlorides) or fatty acid anhydrides. Known to those skilled in the art, such as transesterification of fatty acid esters with glycerol or transesterification of short, medium and long chain triglycerides at times and conditions such that the triglycerides have the described chain residue morphology. It can be prepared using synthetic methods. The triglyceride starting materials (fatty acids and glycerol) may be obtained commercially or may be separated from natural sources. 2) In other embodiments, preferred short, medium and long chain triglycerides may be separated from natural or processed fats or oils, or fractions thereof, using conventional techniques.

“Designer” Oil Within the scope of the present invention, essentially what is achieved is the formation of an oil composition with an extremely enhanced diet and therapeutic effect. As described in more detail below, one purpose of these compositions is to reduce weight gain without the need to reduce caloric intake as demonstrated by previously published "denatured" fats. , Maintaining weight and reducing serum lipids and triglycerides in animals, especially humans.

The compositions of the present invention can be prepared with a large proportion of triglyceride chain lengths. When the triglycerides of the invention are prepared "by synthesis" as described further below, they can consist of any combination of any three 0 to 100% by weight of short, medium and long chain acids. In one preferred form, the triglyceride comprises approximately 33 to 67 mol% of short chain fatty acid residues, 33 to 67.
It consists of mol% medium chain fatty acid residues and 33 to 67 mol% long chain fatty acid residues.

In another preferred form, the short and medium chain residues collectively comprise 30 to 70% by weight of the total fatty acids present in the oil composition and the long chain residues comprise the balance. Even more preferably, these long chain residues are C18: 1n9, C18: 2n6.
And C18: 3n3 and derived from one or more of olive oil, flaxseed oil, and flaxseed oil.

With respect to dosage, other proportions and concentrations are sufficient within the scope of the invention (in other words, the invention is not limited to the concentrations disclosed), but the compositions of the invention are In the human daily dosage form, it is preferred that the phytosterols and / or phytostanols comprise up to 3 grams and the omega-3 PUFAs up to 5 grams (all based on administration to a 70 kg person). . In another preferred form, the composition has a daily consumption of 0.5 to 2.5 grams of phytosterols and / or phytostanols and 2.5 to 5 grams of omega-3.
It is prepared in the form of PUFAs. In the most preferred form, the composition is
Contains 1.7 grams of each ingredient. For example, if added to give 1.7 grams of phytosterols in a total of 50 grams of oil or fat, this would amount to 3-5% by weight phytosterols. Similarly, 2 to 5 grams of ω-3P
When providing UFAs, they may be added to the composition at 5-10% by weight. The excess can be excreted simply through normal excretion means,
A much higher than daily dose of the composition composition is provided to the animal host.
It can also be recognized that it is not harmful.

Advantages and Uses of the Compositions Obesity is a significant risk factor for cardiovascular disease (CDV), the latter being the most common cause of mortality and morbidity in Western societies. Obesity also affects other risk factors for CDV, including hypertension, hypertriglyceridemia, and hypercholesterolemia. What the preferred composition of the present invention achieves is the simultaneous achievement of control of obesity and CDV by replacing the dietary consumption of LCT with SCT and MCT to promote a negative energy balance. . Finally, a negative energy balance promoting step may also be utilized for solid non-obesity.

Due to a mechanism that is not yet fully understood, the composition of the present invention will likely result in MCT.
And SCT cause a decrease in weight gain due to the fact that SCT undergoes different metabolic processes during digestion, absorption, transport and division by oxidation compared to LCT. SC
T and MCT are absorbed faster into the intestinal lumen compared to LCT (4). Once absorbed, SCTs and MCTs are transported directly through the portal veins from the intestine to the liver and do not cross adipose tissue sites. Furthermore, the promotion of weight loss by the composition of the present invention is probably explained by the preliminary findings (see FIG. 1) suggesting that the rate of fat oxidation (both endogenous and extrinsic) is increased by MCT intake. (But the invention is not limited to any of the previously proposed reaction mechanisms).

FIG. 1 shows the results of a study in which subjects ate a diet based on MCT vs. LCT based on their diet over a 14 day period and endogenous fatty acidation was measured on day 14. Figure 1 shows that consumption of MCT caused more endogenous oxidation compared to LCT. It is possible that the presence of SCT works in concert with the effects of these MCTs. The combination of MCT and SCT resulted in increased endogenous fatty acidation. The increased endogenous fatty acidation produced by the compositions of the present invention has important implications for the treatment and prevention of obesity. If obesity can be defined by an excess of adipose tissue, any invention that can result in a fairly gradual decrease in the amount of adipose tissue can have a very close relationship with long term weight balance.

FIG. 2 shows the results of a study of basal metabolic rate (“BMR”) in subjects. Even this preliminary experiment, in which MCT uptake was extended to 14 days, was found to result in an increase in BMR. Again, it is conceivable that the presence of SCT works in concert with the effects of these MCTs. As a result of combining MCT and SCT, BMR
Resulting in increased energy expenditure resulting in decreased adipose tissue accumulation (and weight loss) through fat immobilization.

With regard to the composition of the present invention, the most important note is that the combination of SCFA, MCFA and LCFA in triglyceride shows that if the same amount of calories is LCT.
Is more negative energy balance (eg, more fat is oxidised than ingested) than it is ingested in the form. This has never been recognized. In other words, as clearly indicated in the publications to date, the present invention is concerned with the creation of compounds or compositions with reduced calories or “low fat content” to achieve the desired weight loss objectives. The composition of the invention is
Do not depend. The purpose of weight loss and maintenance is achieved without sacrificing the caloric value of the diet.

In the most preferred form, the fat or oil composition of the invention further comprises one or more phytosterols and / or phytostanols or their derivatives for increasing serum HDL cholesterol and decreasing serum LDL cholesterol. Included in. In a more preferred embodiment, the fat or oil composition of the present invention further comprises one or more omega-3 PUFAs to reduce serum triglycerides.

Methods of Use The compositions of the present invention can be used directly and without further denaturation to prevent weight gain and proper weight control in humans and to lower serum cholesterol and triglycerides.
Used in cooking, bread, and similar to drugs. They are any other edible oils,
Or it can be added to fat and used in cooking, bread and a wide range of applications. Alternatively, the composition can be treated to enhance delivery into a variety of other delivery vehicles. For example, the composition may be selected as described in International Application No. PCT / CA99 / 00402, particularly pages 11 to 23 (published November 25, 199, and incorporated herein by reference). It can be materially modified in order to enhance the further solubility and dispersibility of the composition in the delivered delivery vehicle.

In addition, the present invention anticipates that the incorporation of such compositions will extend to the formation of oily gel comestibles such as peanut butter, mayonnaise, ice cream, and margarine. Further, the composition can be rapidly incorporated into a variety of low fat food products. There are numerous delivery methods or "vehicles" of the present invention and therefore the present invention should not be construed as limited to the following delivery examples.

Pharmaceutical Dosage Form: Within the scope of the present invention, the composition of the present invention comprises tablets (simple and coated), capsules (hard and soft) for oral, buccal or tongue use. , Gelling with or without further coating), powders, granules (including effervescent granules), pellets, microgranules, solutions (such as micelles, syrups, elixirs and drops), lozenges , Tablets, ampoules, emulsions, microemulsions, ointments, creams, suppositories, gels, and transdermal softeners, conventional excipients and / or diluents, adjuvants, and stables It can be incorporated into a variety of conventional pharmaceutical preparations and dosage forms such as modified sustained release formed with agents.

A composition of the invention adapted to a suitable dosage form as described above which can be administered into animals, including humans, is orally, by injection (intravenous, subcutaneous, peritoneal, intradermal or intramuscular).
, Topically or otherwise used.

A composition as described herein may be used for its underlying diseases such as CDV, hypercholesterolemia, hypertriglyceridemia, atherosclerosis, hypertension, thrombosis, type II diabetes. And / or prophylaxis of related diseases such as aging, dementia, and other diseases including oxidative damage responsible for the progression of diseases such as cancer,
It can be used in both dieting and therapeutic practices. In humans it is CDV
Alternatively, it is contemplated that the compositions and foodstuffs containing them are used in the first, second and third treatments, in particular layers where "high risk" of any oxidation related disease is considered.

2) Food / Beverage / Functional Food: In another form of the invention, the composition of the invention comprises: 1) a dairy product such as a milk drink, a shake and a milk mixture; 2) a margarine, Fat-based products such as spreads, mayonnaise, shortenings, cooking and frying oils and dressings; 3) baking products; 4) chocolate, candies, chewing gum, desserts, non-dairy toppings (eg cool whipped), Confectioneries such as sorbet, icing and other fillings; 5) Beverage-emulsion; Trade name Boost and Ensure (Boost)
and Enzyme) and dietary supplements such as those sold under the market; and 1) including but not limited to various products including processed foods such as eggs and egg products, soups and pre-prepared pasta. Can be blended or manufactured into foods, beverages and functional foods that are not.

The compositions of the present invention may be incorporated into foods, functional foods or beverages directly and without other modifications by techniques such as mixing, pouring, dosing, blending, dispersing, emulsifying, dipping, spraying and kneading. .

The amounts of many of the compositions of the present invention, including additional components such as SCT, MCT and LCT and phytosterols, are listed above in the preferred form, but among other factors, the mode of delivery. Those skilled in the art (ie, and how and ultimately the composition will be incorporated into any food or beverage or drug), the size and condition of the patient, the results achieved, and food additives and medicaments. It will vary depending on other factors known to.

The following examples illustrate various aspects of the present invention and aid in the preparation of compositions, but are not intended to limit the scope of the invention to the claims herein.

[0062]

【Example】

Example 1 Study of Respiratory and Oxygen Consumption 28 Days After MCT and LCT Ingestion Objective: Long-term intake of MCT and LCT increased energy expenditure, fat and carbohydrate oxidation and respiratory quotient (“RQ”) in obese women. To decide whether to affect. Fifteen women (BMI 28-35 kg / m ² ) were randomly grouped with a diet containing either MCT or LCT after a 2-month washout period for a period of 28 days. On the 2nd and 27th day of each experimental period,
Energy consumption was measured every 30 minutes for 30 minutes before breakfast and 5 hours after breakfast. At day 2, basal RQ was lower with MCT consumption than with LCT consumption (p0.05), but had no significant effect during the postprandial period.
On day 27, RQ was lower for MCT consumption than for LCT consumption at 3 hours after breakfast, but greater than LCT consumption at 5 hours (
p0.05). Oxygen consumption rate was unaffected by the type of edible fats on day 2, but on day 27 it was greater in MCT consumption than in LCT consumption after breakfast (p0.01). Carbon dioxide emission rate is 5 after breakfast on the second day
MCT consumption was greater than LCT consumption after hour (p0.05) and LCT consumption at day 1 and 2 after breakfast on day 27 (p0.05).

From these results it is concluded that long term MCT consumption reduces RQ and increases oxygen consumption in obese women.

Example 2 Comparison of MCT / plant sterol “designer oil” versus LCT oil on energy expenditure, body composition and blood lipid profile of overweight women. Objective : Consumption of “designer oil” according to the invention enriched in SCT and MCT and plant sterols compared to control LCT is (i)
Determining whether to affect long-term body composition (ii) energy expenditure and (iii) plasma lipid profile.

Twenty-three healthy, overweight women with a normal lean plasma BMI of 28 kg / m ² or above were recruited for study. All subjects were
Interview surveys screened for chronic diseases, including diabetes, hypertension, heart, liver, kidney, and gastrointestinal dysfunction, and contraindications for MRI scanning. Exclusion criteria also include users of lipid-lowering drugs, β-blockers, or diuretics, and those with a history of cardiovascular disease. Persons exercising more than five times a week or pregnant and lactating were also excluded from the study. Screening for total cholesterol and triglycerides
It is required to be within the normal range (total cholesterol <7.0 mmol / L and TG <3.0 mmol / L.). 17 subjects completed the entire study.

The experimental diet (see Table 1 for dietary macronutrients and micronutrient compositions) consists of nutritionally well prepared North American solid foods. The diet consisted of 45% of energy, carbohydrates, 15% protein and 40% fat. 75% of dietary fat provides MCT oil, butter and coco oil to increase the proportion of MCT, olive oil to increase the amount of monounsaturated fatty acids, and the desired amount of n3-polyunsaturated fatty acids Obtained either from a combination of flaxseed oil or beef tallow which is the source of LCT. Both non-lipid compositions of the diet were the same. Meal is MCT
It was set to contain 40% or more C12: 0 or shorter fatty acids for diet and 50% or more C18 or longer fatty acids for LCT diet. In the experimental "designer oil" diet, Phytrol (Forbes Medi-Tech) was administered in an amount of 2.2 mg / kg body weight / day to regulate circulating cholesterol levels. The experimental diet was based on a menu of three-day cycles to give changes, and was served an isocaloric meal three times a day.

Regulation of nutritional intake for individual subject energy needs was performed using Milfin equation 9, but for the additional energy needs of active adults 1.7.
Activator was multiplied to correct. Body weight was measured daily before breakfast during both study periods to ensure a constant weight. During the first week, Period 1, caloric intake was readjusted by a 2% gain or loss in the case of weight loss or gain to define a diet that maintains weight. The amount of energy was then fixed and was the same during both diet trial cycles. The fatty acid composition of both meals is reported in Table 2.

Subjects were tested using a random crossover design with two 28-day feeding cycles with a washout of 4-8 weeks. Subjects were randomly assigned to a diet trial and were balanced per diet trial by cycle. During the washout period, subjects consumed their customary diet. Using this experimental protocol, each subject was tested during the menstrual cycle and the same period. On each day of the 1 and 28 day trial cycle, subjects
Weight was measured upon waking up. The body composition of the subject is measured using MRI scanning methods to obtain a complete three-dimensional image of fat, fat-free and bone tissue compartments. From these images, accurate body compartment volume measurements were made. Day 1 and 28
The difference in body composition between days was calculated. Three days of fecal matter were collected in the mid-cycle of the meal cycle to assess the unabsorbed consumed energy fraction. Basal metabolic rate, and thermal effects of food were assessed using respiratory gas exchange at the end of the morning and afternoon on days 2 and 27. Fasted circulating lipid levels were measured at days 1, 26 and 28 of each diet trial cycle to assess the effect of the designer oils in this study on lipid status.

Nuclear Resonance Imaging (MRI) Techniques for Measuring Human Body Composition Among the methods used to measure body composition, MRI is a body derived from only a small disturbance of nutrient intake. Most accurate and precise for assessing compositional changes (10).

Body composition measurements using MRI are performed on days 1 and 28 of each meal cycle. That is, a total of four times of MRI scanning is performed for each subject. The tissue from each scan image was identified using a coloring system that discriminates between the various tissue compartments for the calculation of their individual areas. It is completed by adding the pixels of the composition of interest and multiplying by the pixel surface. An array of truncated pyramids was created based on successive image scans and the three-dimensional volume of fat and fat-free mass was calculated. From these calculations, a precise volume determination is made for each type of tissue to obtain total fat and fat-free mass for each subject during each scan.

Measurement of Total Daily Energy Expenditure Using Energy Absorption Balance: Ingestion Subjects were well informed about their energy intake, as they were fed a meal as an in-hospital patient. Fat loss through faeces was determined through fecal sampling and fat extraction analysis on Days 13 to 15 of each food phase. Therefore, energy absorbed was determined as the difference between energy intake, energy loss in faeces, and the Delta Track metabolic monitor (Delta T
rac metabolic monitor; Sensormedics, A
developed using Naheim, CA). MRI
As determined by, any increase or decrease in body tissue fraction represents energy storage or loss, respectively. Due to the law of conservation of energy consumption, the energy absorbed without being stored must be unfolded, or the unfolded energy above the amount of energy absorbed represents the energy released from the stored fraction.

Determination of basal metabolic rate of food and heat effect of food ; on the 2nd and 27th day of the experiment of each phase, the basal metabolic rate of the subject and the subsequent 6-hour thermogenic response to the standard breakfast were measured from the time of waking did. Delta Track Metabolic Monitor (Delta Trac metabolic monitor)
) Was used to determine oxygen consumption and carbon dioxide production at standard temperature and pressure in each subject. To accomplish this, a fume hood was placed over the subject's head with a Collins tube communicating with the monitor from the hood. After a 30 minute preliminary period, the Delta Track analyzer was calibrated using a standard gas. Immediately after waking up, the respiratory gas exchange measurement of the subject was performed for 30 minutes to evaluate the basal metabolic rate. Data was collected for the last 20 minutes of this time and oxygen consumption and carbon dioxide production rates were determined every minute and the device (de)
Weir) Converted as energy equivalent using equation (11). Subjects then had a breakfast containing 33% of their energy requirements calculated on the appropriate study fat,
Then, to evaluate the heat-generating effect of breakfast, I went back under the hood for 6 more times for 30 minutes. It was found that a 6 hour period was needed to capture the peak rise in TEF, especially when the subject was consuming an LCT-based diet. The minute-by-minute respiratory exchange data was converted to energy equivalents as described above and calculated as mean minute energy expenditure or material oxidation. The thermogenic effect of food was calculated as the difference between the basal metabolic rate measurements at 30 minutes after meal and after breakfast. During the day when respiratory gas exchange was measured, lunch was postponed until the completion of indirect calorimetric measurements.

Determination of plasma cholesterol and triglyceride levels : Blood samples were taken after a 12-hour fast, collected in EDTA-containing vacutainer tubes and red blood cells (RBC).
)) Was centrifuged at 1500 rpm for 15 minutes. Both fractions were stored at -80 ° C until analysis. All tubes were coded by an external person in order to be transparent to the investigator for analysis and data compilation procedures. Plasma total (TC) and HDL-C and triglyceride levels were determined by VP automated analyzer (Abbott Laboratories, North Chicago, Illinois,
(USA), and measured 4 times using standard reagents. Fresh sample and Canadian
The cholesterol reference method was used as it allows for direct comparison with Reference Laboratory Ltd (1996) (Vancouver, BC, Canada). HDL-C measurement in plasma was performed using dextran sulfate and magnesium chloride (1
2) was used after precipitation of apolipoprotein B. The amount of LDL-C is based on the values of TC and HDL-C, and triglyceride, and Friedwald (Free).
Calculated using the equation (13) of Dewald).

Calculating Sample Size : Predicting sample size and the power associated with it are described in Marsin and Campbell (Mac).
Assessed using a one-sample t-test statistical table in Hin and Campbell (14). Sample sizes were evaluated for their ability to detect changes in characteristic body tissue relative to edible fat types provided using MRI. Our previous data show that the fat diet shift from SCT and MCT to LCT blends was 1
It is shown to lead to an expected rise in total energy consumption of 60 kcal / d.

Data preparation and statistical analysis: For each subject, (i) body fat-free and fat mass and their respective amounts, (i)
i) basal metabolic rate and 6 hour postprandial thermogenic efficiency and (iii) total LDL, and H
Data were obtained at the beginning and end of each meal period for DL cholesterol and TG levels. Data are expressed as mean ± standard deviation. Results Out of a total of 23 women recruited for each study, 17 successfully completed two experimental phases. Figures 3 and 4 represent basal metabolic rate and carbohydrate oxidation, respectively, comparing intakes of designer oil and LCT diets on days 2 and 27. BMR on intake of designer oil diet was 0.8410 on day 2
． 0822 kcals / min and 0.8050.111 kcal on day 27
/ Min and 0.8160.1 in consumption of LCT diet on day 2
05 kcals / min, and 0.7860.0756 k on day 27
cals / min. Designer oil and LC on days 2 and 27
FIG. 5 shows the mean cumulative EE, fatty acid oxidation and carbohydrate oxidation in the T diet intake, respectively.
7 to 7. There was no difference between diets for any of the parameters on Day 2. At day 27, EE was much higher with designer oil intake compared to the LCT diet (p <0.01). The EE on the designer oil diet was 0.9530.100 kcals / min and 0.9030.0798 kcals / min on the LCT diet. Fatty acid on day 27 was also statistically greater (p <0.05) with the designer oil diet (0.07970.0107 g / min) versus the LCT diet (0.07530.00900 g / min). 0.01). Statistically significant effect of diet on energy and fat oxidation (p <0.01) and day of energy consumption (p <0.01)
0.01). None of these factors were significantly affected by carbohydrate oxidation. The hourly changes in EE, fat oxidation, and carbohydrate oxidation are shown on days 2 to 8 and 27 on days 11 to 13. Differences and basal values between postprandial EE, fat oxidation and carbohydrate oxidation are shown on day 2 in Figures 14-16 and on day 27 in Figures 17-19. Both TEF fat and carbohydrate oxidation are significantly affected by diet (p <0.01) but not by day.

Mean fecal fat excretion values are given in Table 3. The intake of the designer oil diet led to a much higher (p <0.01) total fat excretion than the intake of the LCT diet. However, considering that the designer oil diet containing 22 mg phytosterol / kg body weight and most of the dietary phytosterols are excreted in the feces, this would result in no net fat excretion in the designer oil diet. Therefore, fatty acid excretion was much higher in the LCT diet than in the designer oil diet (p <0.01).

The volume of total body fraction is shown in FIGS. 20 and 21. There was no significant difference in the changes in the volume of body fractions after ingesting the designer oil diet compared to ingesting the LCT diet.

LCT diet supplementation averaged 4.801 ± 0 on days 26 and 28 of the experiment.
． While leading to an average total cholesterol value of 843 mmol / L, the designer oil diet significantly reduced that value to 4.336 ± 0.809 mmol / L (p = 0.0001, FIG. 22). Designer oil diet led to a negative 5.027% change in TC between baseline and endpoint values, and the LCT group had a positive 0 for TC.
． This resulted in a 683% change (Figure 23). Therefore, the net effect of designer oil was that the total cholesterol level was negative 5.811 when the LCT diet was adjusted.
%, But the difference shown as this percentage was not statistically significant (p = 0.0525, Table 4). The “designer oil” diet was 2.6 each at baseline and endpoint.
The LDL-cholesterol value was greatly reduced from 58 ± 0.585 to 2.369 ± 0.624 mmol / L, which is equivalent to a 10.893% reduction in this parameter (FIG. 25). On the other hand, the beef tallow-based diet, after 28 days, had a baseline of 2.743 ± 0.486 mmol / L to 2.844 ± 0.675 mmo.
Up to 1 / L (Figure 24), it led to a non-statistically significant positive change in LDL-cholesterol of 3.672%. LDL-cholesterol (p = 0.
0341) when an absolute change is observed, and the end point alone (p = 0.0001)
A large difference was seen when was compared between diets. The net effect of a designer oil diet containing phytosterols on LDL-cholesterol levels was L
There was a statistically significant decrease of 14.452% after considering the effect of CT diet (
p = 0.173, Table 4).

Plasma levels of HDL-cholesterol did not change with either diet. The starting values for this parameter are 1.329 ± 0.307 and 1.287 ± 0.315 mmol / L in LCT and designer oil groups respectively;
And after the trial, 1.318 ± 0.295 and 1.322 ± 0.318 mm
The ol / L was found in each LCT mean and designer oil groups (FIG. 26). A trend towards a 2.777% wide increase in HDL-cholesterol was noted after designer oil supplementation and a slight negative change of 0.838% was seen after LCT; however, these statistically Not dominant (Fig. 27).

It was found that the ratio of HDL to LDL-cholesterol was desirably increased from 0.495 ± 0.104 at baseline to 0.582 ± 0.147 28 days after designer oil intake ( p = 0.114, FIG. 28). The LCT diet led to a statistically insignificant negative change in this ratio, from 0.489 ± 0.122 on day 1 to 0.481 ± 0.122 on days 26 and 28 mean (Fig. 28). HDL and LDL between day 1 and end point (p = 0.0121)
Comparing both absolute changes in the ratio of cholesterol and the endpoint alone (p = 0.0013) shows a statistically significant difference. 19.357%
The net positive change in H was when the LCT diet was replaced with a designer oil diet.
Seen in the DL: LDL-cholesterol ratio; this parameter is not significantly different when expressed as a percentage (Table 4).

The ratio of HDL to total cholesterol was also 0.278 ± 0.041 to 0.304 ± 0.051 mmol / L (experimental grade with designer oil diet).
p = 0.0126), which is positively affected, whereas LCT
0.279 ± 0.048 to 0.276 ± 0.043 mmol /
It underwent a slightly negative statistically insignificant change in L (FIG. 30). HDL between day 1 and end point (p = 0.190); absolute change in TC ratio, and end point alone (
Comparison of both diets (p = 0.0033) shows a large difference. LCT
To a designer oil-rich diet led to a positive 10.510% change in cardiovascular disease prevention of HDL-C: TC (Table 4).

Discussion The results obtained in this study show greater EE and fat oxidation with designer oil than with LCT uptake. This study also found that this difference
After seven days it becomes more emphasized rather than weakened. From the fecal sample analysis, it was observed that all of the fat ingested during the designer oil period was absorbed. "
During the designer oil "diet, subjects averaged 3 more than during the LCT diet
I had 2 kcal less. This is 864 kcal over a 27 day diet period
Led to a deficiency in the range of 0. between the designer oil period and the LCT period.
Equal to a difference in body weight of 11 kg.

The present study suggests that a 28-day supplement of designer oil containing MCT, phytosterols and n3-PUFA positively affects the cardiovascular risk profile in overweight women with a healthy normal fat profile. Give evidence to do so. Atherosclerotic LDL-cholesterol, which is most involved in the development of heart disease, is 1
It was found that there was a significant decrease of up to 14.452% over the months. further,
When observing the endpoints of both trial groups, total cholesterol was reduced. When observing the absolute difference between baseline and endpoint compared between the groups, no significant reduction in total cholesterol was found, due to the already low TC value of subjects in this study at baseline, 28 It does not allow a large reduction in TC levels over the day. However, a large reduction in TC in normal fat profile subjects is neither necessary nor desirable in clinical conditions. Since the amount of HDL-cholesterol has been found to be invariant in both diets, the HDL: LDL and HDL: TC ratios, which are important in assessing the cardiovascular risk profile, are favored by a designer oil diet. It was found to receive. Most effects appear to be due to the presence of phytosterols, although the observed reductions in cholesterol can be attributed only to the dietary factor combinations tested herein. No expected increase in cholesterol levels following MCT ingestion was observed in this condition, therefore our results are consistent with the lack of or possibly a slight cholesterol increasing effect.

The greatest concern from the perspective of cardiovascular disorders when utilizing MCT as a weight maintenance agent is the expected large increase in serum triglyceride levels. Avoiding this is done by the combination of MCT and triglyceride-lowering n3-PUFA obtained by the addition of flaxseed oil to the diet. The observed 8.775% negative change in TG after feeding a 3 isocaloric diet per day and consumption of an alcohol-limited, precisely controlled weight-maintenance diet was not significant. MCT-containing designer oils did not show an equal decrease in TG, but an apparently non-statistical increase of 4.154% was reported. These observations are not statistically relevant, and therefore our designer oils do not exacerbate the triglyceride status of fat women studied normal fat profile. However, the observed changes still have to be taken into account as ingestion of designer oils may not have benefits for hyperglyceride subjects. A significant reduction in TG values can be achieved by the incorporation of marine n3-PUFA, which is a well established triglyceride lowering agent.

In conclusion, a 28-day intake of the designer oils of the invention containing MCT, phytosterols and n3-PUFA as part of a precisely controlled weight-maintaining diet was found in healthy women with a normal fat profile. Positively affects the cardiovascular risk profile. Similarly, the significant differences observed in EE and fatty acidation between the designer oil diet and the LCT diet are very informative. These results indicate that MC based on the present formulations from LCT-containing diets as their main source of fat without reduction in the amount of energy required to maintain weight in healthy individuals.
When changing to a diet containing primarily T, the subject is able to lose 1.5 kg of body weight per year.

[Table 2]

[Table 3]

[Table 4]

[Table 5]

[Table 6]

Example 3 Thermal Stability Study of the “Designer Oil” of the Invention In this study, the oxidative stability of the designer oil composition of the invention was studied. Designer oil alone is the control. In each case, rosemary, a phytosterol composition (name: phytorola) or vitamin E was additionally added.
It is clear from FIGS. 32 to 35 that the preferred composition of the present invention, which is a combination of designer oil and phytosterols, provides the product with maximum antioxidant effect and thermal stability. Table 5 is a schematic of the study groups. The results are shown graphically in FIGS.

Reference 1. Clement J, Digestion and absorption of dietary triglycerides, J Physiol
1976; 72: 137-170. 2. Fernando-Wanaklar Surya GJ et al., Studies on fat digestion, absorption and transport in suckling rats I: Fatty acid composition and concentration of major lipid components, J Lipid
Res. 1981; 22: 668-674. 3. Mascioli EA et al. Serum fatty acid profile after intravenous medium-chain fatty acid administration, Lipids. 1989; 24: 793-798. 4. Caspary WF, Physiology and Physiopathology of Intestinal Absorption, Am J. et al. Clin
Nutrition 1992; 55th Supplement: 299S-308S. 5. Bloom IL et al., Involvement of phospholipids in lymphatic transport of absorbed fatty acids, J.
Biol. Chem 1951; 189: 261-268. 6. McDonald GB et al., Portal vein transport of long chain fatty acids absorbed from rat intestine, Am J. et al. Physiol 1980; 239: G141-G150. 7. Barat A et al. Effect of diet on portal and lymphatic transport of decanoic acid in rats: Simultaneous study of its mucus metabolism, Comp Biochem Physiol A
1985: 82: 693-699. 8. ω-related: Facts about fish oils and human health, S. K. Nearage Health Sciences Center, University of Illinois at Chicago, Esquire Books In
c), Chapter 13. 9. Mifilin MD, St. Joe ST, Hill LA, Scott BJ
, Dirty SA, CoYD, New Prediction Formula for Resting Energy Consumption in Healthy Humans, Am J Clin Nutr 1990; 51: 2.
Pages 41-247. 10. Fowler PA, Fuller MF, Grass Bay CA, Foster MA
, Cameron GG, McNeil G, Morgan RJ, Female Whole Body and Subcutaneous Adipose Tissue: Accurate Prediction of Distribution and Quantity, Using Magnetic Resonance Imaging, Am
J Clin Nutr 1991; 54: 18-25. 11. McDougall DE, Jones PJH, Bogut J, Fang PT
, Kitts DD, Utilization of Myristic and Palmitic Acids by Humans in Different Dietary Fat Intake, Eur J Clin Invest 1996; 26: 755.
-762 pages. 12. Wernick GR, Benderson J, Albers JJ, Dextran Mg Sulfide ²⁺ Precipitation Method for Quantification of High Density Lipoprotein Cholesterol, C
lin Chem 1982; 28: 1379-1388. 13. Fiedewald WT, Levy Rl, Fredrickson DS, Prediction of low density lipoprotein cholesterol concentration in plasma without the use of a preparative ultracentrifuge, Clin Chem 1972; 18: 499-502. 14. McKin D, Campbell MJ, Statistical tables for clinical trial design, Blackwell Scientific Publications, Oxford, London, pages 83-85.

[Brief description of drawings]

FIG. 1 is a bar graph showing the percentage of endogenous oxidation during MCT vs. LCT uptake.

FIG. 2 is a bar graph showing basal metabolic rate during MCT vs. LCT uptake.

FIG. 3 is a graph showing the basal metabolic rate when a diet containing LCT and designer oil was consumed.

FIG. 4 is a graph showing carbohydrate oxidation during basal metabolism when consuming a diet containing LCT and designer oils.

FIG. 5 is a graph showing the final cumulative energy consumption when LCT and designer oil are consumed.

FIG. 6 is a graph showing the final cumulative amount of fatty acid when LCT and designer oil are consumed.

FIG. 7 is a graph showing the final cumulative amount of carbohydrate oxidation when LCT and designer oil were consumed.

FIG. 8 is a graph showing hourly energy consumption after consuming a breakfast containing LCT and designer oil (day 2).

FIG. 9 is a graph showing the amount of fatty acid conversion per hour after consuming a breakfast containing LCT and designer oil (day 2).

FIG. 10 is a graph showing hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2).

FIG. 11 is a graph showing hourly energy consumption after consuming breakfast including LCT and designer oil (day 27).

FIG. 12 is a graph showing hourly fatty acid conversion after consumption of a breakfast containing LCT and designer oil (day 27).

FIG. 13 is a graph showing hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27).

FIG. 14 is a graph showing the thermal effect of breakfast with LCT and designer oil (Day 2).

FIG. 15 is a graph showing the thermal effect of food, ie the amount of fatty acid after consumption of a breakfast containing LCT and designer oil (day 2).

FIG. 16 is a graph showing the thermal effect of food, ie, the amount of carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2).

FIG. 17 is a graph showing the thermal effect of breakfast with LCT and designer oil (27 days).

FIG. 18 is a graph showing the thermal effect of food, ie, the amount of fatty acid after consumption of a breakfast containing LCT and designer oil (day 27).

FIG. 19 is a graph showing the thermal effect of food, ie, the amount of carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27).

FIG. 20 is a graph showing changes in body volume fraction after 28 days of LCT and designer oil intake.

FIG. 21 is a graph showing changes in body volume fraction 28 days after LCT and designer oil intake.

FIG. 22 is a graph showing absolute amounts of total cholesterol 28 days after LCT and designer oil intake.

FIG. 23 is a graph showing changes in total cholesterol percentage after 28 days of LCT and designer oil intake.

FIG. 24 is a graph showing absolute amounts of total cholesterol 28 days after LCT and designer oil intake.

FIG. 25 is a graph showing changes in LDL-cholesterol percentage after 28 days of LCT and designer oil intake.

FIG. 26 is a graph showing absolute HDL-cholesterol levels 28 days after LCT and designer oil intake.

FIG. 27 is a graph showing changes in HDL-cholesterol percentage after 28 days of LCT and designer oil intake.

FIG. 28: HDL-C / LDL- 28 days after LCT and designer oil intake.
It is a graph which shows the ratio of C.

FIG. 29: HDL-C / LDL- 28 days after LCT and designer oil intake
It is a graph which shows the change of C percentage.

FIG. 30 is a graph showing the ratio of HDL-C / TC 28 days after LCT and designer oil intake.

FIG. 31 is a graph showing changes in HDL-C / TC percentages after 28 days of LCT and designer oil intake.

FIG. 32 is a graph showing the formation of malonaldehyde in designer oil.

FIG. 33 is a graph showing the disappearance of fatty acids in designer oil that was heat treated at 105 ° C. for 24 hours.

FIG. 34 is a graph showing the disappearance of fatty acids in designer oil that was heat treated at 180 ° C. for 24 hours.

FIG. 35 is a graph showing the peroxide value of designer oil that has been subjected to a heat greenhouse at 180 ° C.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61K 31/575 A61P 3/04 A61P 3/04 3/06 3/06 9/10 101 9/10 101 A23D 9/00 516 (81) Designated countries EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE, TR) , OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, MZ, SD) , SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AL, AM, AT, AU, AZ, BA, BB BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP , KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZA, ZW (72) Inventor Jones, Peter, Jay Canada Quebec H9X 2 buoy 4 Bayer Dwulfe Cambridge Bridge 8 F term (reference) 4B018 LB08 MD14 ME01 4B026 DC05 DG01 DG11 DG20 4C086 AA01 AA02 DA11 MA01 MA02 MA03 MA04 NA14 ZA45 ZA70 MA14 DB04 MA04 DB14 MA04 DB02 MA01 DB02 MA02 DB14 MA02 DB01

Claims (28)

[Claims] 1. A method for reducing weight gain and maintaining proper weight in animals, especially humans, by increased fat metabolism and reduced energy expenditure, the method comprising the step of adding 4 to 14 carbons to the animal. A method comprising administering an oil composition comprising triglycerides having short and medium chain fatty acid residues derived from fatty acids having atoms and long chain fatty acid residues derived from fatty acids having 15 to 22 carbon atoms. . 2. The method of claim 1 wherein said medium chain fatty acid residue has 6 to 10 carbon atoms. 3. The method according to claim 1, wherein the medium chain fatty acid residue has 8 to 10 carbon atoms. 4. The triglyceride is non-hydrogenated dairy milk fat, partially hydrogenated dairy milk fat, fully hydrogenated dairy milk fat, coconut oil, palm seed oil, soybean oil, safflower oil, Sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran oil, babassu oil, palm oil, mustard oil, cottonseed oil, poppy seed oil, lower or higher erucic rapeseed oil, shea butter oil , Marine oil, meadow home oil, tallow, lard, shea butter, dairy butter, jojoba, mixtures thereof and their supply selected from the group consisting of non-hydrogenated, partially hydrogenated and fully hydrogenated derivatives. The method of claim 1 derived from a source. 5. Short and medium chain residues account for 30 to 7 of the total fatty acids present in the oil composition.
The method of claim 1 comprising 0% by weight, the long chain residues comprising the balance. 6. The long-chain residue is C18: 1n9, C18: 2n6 and C18: 3.
6. The method of claim 5, which is selected from the group comprising n3 and is derived from one or more of olive oil, flaxseed oil, and flaxseed oil. 7. A method for lowering serum cholesterol and triglycerides in animals, in particular humans, said method comprising the step of: a) deriving from animals a) one or more fatty acids having 4 to 14 carbon atoms. Triglycerides having short and medium chain fatty acid residues and long chain fatty acid residues derived from fatty acids having 15 to 22 carbon atoms; and b) one or more phytosterols, or hydrogenated derivatives thereof. A method comprising administering an oil composition comprising. 8. The method of claim 7, wherein the medium chain fatty acid residue has 6 to 10 carbon atoms. 9. The method of claim 7, wherein said medium chain fatty acid residue has 8 to 10 carbon atoms. 10. The non-hydrogenated dairy milk fat, partially hydrogenated dairy milk fat, fully hydrogenated dairy milk fat, coconut oil, palm oil, soybean oil, safflower oil, Sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran oil, babassu oil, palm oil, mustard oil, cottonseed oil,
Poppy seed oil, lower or higher erucic acid rapeseed oil, shea butter oil, marine oil, meadow home oil, tallow, lard, shea butter, dairy butter, jojoba, mixtures thereof, and their non-hydrogenated, partially hydrogenated And a method derived from a source selected from the group consisting of fully hydrogenated derivatives. 11. The method of claim 7 in which the short and medium chain residues comprise 30 to 70% by weight of the total fatty acids present in the oil composition and the long chain residues comprise the balance. 12. The long-chain residue is C18: 1n9, C18: 2n6 and C18 :.
Selected from the group comprising 3n3 and one of olive oil, flaxseed oil, and flaxseed oil
12. The method of claim 11 derived from one or more than one. 13. The method of claim 7, wherein said composition further comprises one or more ω-3 polyunsaturated fatty acids, or derivatives thereof. 14. The phytosterol is sitosterol, campesterol,
Stigmasterol, brassicasterol, desmosterol, carinosterol, polyferrasterol, clionasterol, all their natural or synthetic products, including their isomers and all hydrogenated derivatives, and derivatives The method of claim 7 selected from the group consisting of: 15. Derived from fatty acids having 4 to 14 carbon atoms for use in maintaining a proper body weight in animals, especially humans, with increased fat metabolism and reduced energy expenditure. Short and medium chain fatty acid residues and 15
An oil composition comprising a triglyceride having a long chain fatty acid residue derived from a fatty acid having from 22 to 22 carbon atoms. 16. The composition of claim 15 further comprising at least one phytosterol. 17. Further, sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, carinosterol (chalino).
sterol), polyferrasterol, clionasterol (clionas)
16. A composition according to claim 15 comprising phytosterols selected from the group consisting of all natural or synthetic and derivatives thereof, including terol) and isomers. 18. The composition of claim 15 further comprising at least one phytostanol. 19. The composition of claim 15 further comprising a phytostanol selected from the group consisting of all saturated or hydrogenated phytosterols, and all natural or synthetic products thereof, including isomers, and derivatives. .. 20. The triglyceride is dairy milk fat, coconut oil, palm oil, soybean oil, safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, peanut oil, corn oil, olive oil, rice bran. Oil, babassu oil, palm oil, mustard oil, cottonseed oil, poppy seed oil, lower or higher erucic acid rapeseed oil, shea butter oil, marine oil, meadow home oil, tallow, lard, shea butter, dairy butter, jojoba 16. The composition of claim 15 derived from a source selected from the group consisting of :, mixtures thereof, and their non-hydrogenated, partially hydrogenated, and fully hydrogenated derivatives. 21. The composition of claim 15, wherein the medium chain fatty acid residue has 6 to 10 carbon atoms. 22. The composition of claim 15 wherein the medium chain fatty acid residue has 8 to 10 carbon atoms. 23. The composition of claim 15 in which the short and medium chain residues comprise 30 to 70% by weight of the total fatty acids present in the oil composition and the long chain residues comprise the balance. 24. The long-chain residue is C18: 1n9, C18: 2n6 and C18 :.
Selected from the group comprising 3n3 and one of olive oil, flaxseed oil, and flaxseed oil
16. The composition of claim 15, which is derived from one or more than one. 25. The triglyceride comprises 33 to 67% by weight of short chain fatty acid residues,
The composition according to claim 15, comprising 33 to 67% by weight of medium chain fatty acid residues and 33 to 67% by weight of long chain fatty acid residues. 26. The composition of claim 15 further comprising one or more ω-3 polyunsaturated fatty acids, or derivatives thereof. 27. Reduction of weight gain and maintenance of proper weight of animals due to increased fat metabolism, and cardiovascular disease, and especially its underlying diseases, atherosclerosis, hypertriglyceridemia. And a product effective for the treatment and prevention of hypercholesterolemia, comprising: a) short and medium chain fatty acid residues derived from one or more fatty acids having 4 to 14 carbon atoms and Triglycerides with long-chain fatty acid residues derived from fatty acids having 15 to 22 carbon atoms; and b) one or more phytosterols or hydrogenated derivatives thereof; and c) pharmaceuticals therefor. A product containing a pharmaceutically acceptable or edible grade carrier. 28. Food products and beverages comprising the composition of claim 15.