JP2013528383A5 - - Google Patents
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- JP2013528383A5 JP2013528383A5 JP2013512065A JP2013512065A JP2013528383A5 JP 2013528383 A5 JP2013528383 A5 JP 2013528383A5 JP 2013512065 A JP2013512065 A JP 2013512065A JP 2013512065 A JP2013512065 A JP 2013512065A JP 2013528383 A5 JP2013528383 A5 JP 2013528383A5
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- 239000003921 oil Substances 0.000 claims description 52
- 235000019198 oils Nutrition 0.000 claims description 52
- 235000013305 food Nutrition 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 35
- 150000003626 triacylglycerols Chemical class 0.000 claims description 23
- 235000013601 eggs Nutrition 0.000 claims description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 150000004665 fatty acids Chemical class 0.000 claims description 12
- 235000019197 fats Nutrition 0.000 claims description 10
- 241000196250 Prototheca Species 0.000 claims description 9
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 7
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 7
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 5
- 241000497271 Chlorella variabilis Species 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000019868 cocoa butter Nutrition 0.000 claims description 3
- 229940110456 cocoa butter Drugs 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 235000021185 dessert Nutrition 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 235000014438 salad dressings Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000011888 snacks Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 239000003760 tallow Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 239000003925 fat Substances 0.000 claims 5
- 238000004519 manufacturing process Methods 0.000 claims 2
- 241000195493 Cryptophyta Species 0.000 claims 1
- 241001074118 Prototheca moriformis Species 0.000 claims 1
- 239000003346 palm kernel oil Substances 0.000 claims 1
- 235000019865 palm kernel oil Nutrition 0.000 claims 1
- 150000003432 sterols Chemical class 0.000 claims 1
- 235000003702 sterols Nutrition 0.000 claims 1
- 239000002028 Biomass Substances 0.000 description 25
- 230000000813 microbial Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 2
- 210000004027 cells Anatomy 0.000 description 2
- 230000000102 heterotrophic Effects 0.000 description 2
- 210000003996 CFU-GM Anatomy 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N Guanosine monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000001502 supplementation Effects 0.000 description 1
Description
また本発明は、微生物繊維、並びに、場合により微生物タンパク質及び/又は微生物油を含有する組み換え微生物食品又は微生物食品成分を提供することにより、満腹感を誘発する方法も提供する。
本発明の好ましい実施形態において、例えば以下の項目が提供される。
(項目1)
少なくとも0.1%w/wの組み換え藻類バイオマスと、1つ又はそれ以上の他の成分とを含み、前記組み換え藻類バイオマスが、少なくとも約10重量%のトリグリセリド油を含み、従属栄養条件で培養される、食品組成物。
(項目2)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含む、項目1に記載の食品組成物。
(項目3)
藻類トリグリセリド油の脂肪酸プロフィールが、天然に存在する油の脂肪酸プロフィールに類似している、項目1に記載の食品組成物。
(項目4)
前記の天然に存在する油が、カカオバター、ココナツ油、パーム油、牛脂及びラードからなる群から選択される、項目3に記載の食品組成物。
(項目5)
前記藻類トリグリセリド油の脂肪酸プロフィールが、少なくとも60%のC18:1である、項目1に記載の食品組成物。
(項目6)
前記藻類トリグリセリド油の脂肪酸プロフィールが、少なくとも80%のC18:1である、項目5に記載の食品組成物。
(項目7)
前記組み換え藻類バイオマスの大部分がインタクトな細胞である、項目1に記載の食品組成物。
(項目8)
前記組み換え藻類バイオマスの大部分が溶解した細胞である、項目1に記載の食品組成物。
(項目9)
前記組み換え藻類バイオマスがホモジネートである、項目8に記載の食品組成物。
(項目10)
前記組み換え藻類バイオマスが粉末である、項目8に記載の食品組成物。
(項目11)
前記組み換え藻類バイオマスが粉末の形態であり、かつ前記組み換え藻類バイオマスが乾燥重量で少なくとも約40%のトリグリセリド油をんでなるむ、項目8に記載の食品組成物。
(項目12)
サラダドレッシング、卵製品、焼成製品、パン、バー、スナックチップ、パスタ、ソース、スープ、飲料、冷菓、バター又はスプレッドである、項目1に記載の食品組成物。
(項目13)
前記粉末の平均粒径が約0.2〜約20ミクロンである、項目10に記載の食品組成物。
(項目14)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目1に記載の食品組成物。
(項目15)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目14に記載の食品組成物。
(項目16)
従属栄養的に栽培された、少なくとも10重量%のトリグリセリド油を含む組み換え藻類バイオマスと、少なくとも1つの他の成分とを組み合わせることを含んでなる、食品組成物の製造方法。
(項目17)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含んでなる、項目16に記載の方法。
(項目18)
a.従来の食品中の非藻類油、非藻類脂肪又は卵の量を決定する工程;及び、
b.前記非藻類油、非藻類脂肪又は卵の一部を、特定量の組み換え藻類バイオマスに置き換えるか、又は前記非藻類油、非藻類脂肪又は卵に特定量の組み換え藻類バイオマスを補う工程
とを含む、項目16に記載の方法。
(項目19)
前記食品組成物に非藻類油、非藻類脂肪又は卵を加えない、項目18に記載の方法。
(項目20)
組み換え藻類バイオマスの量が、前記の従来食品中の非藻類油、非藻類脂肪又は卵の質量又は容積の約0.25倍〜約4倍である、項目18に記載の方法。
(項目21)
前記組み換え藻類バイオマスの大部分が溶解しており、かつ粉末又はホモジネートの形態である、項目18に記載の方法。
(項目22)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目16に記載の方法。
(項目23)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目22に記載の方法。
(項目24)
少なくとも約0.1%w/wの組み換え藻類バイオマスと、1つ又はそれ以上の他の成分とを含み、前記組み換え藻類バイオマスが、色変異株であり、かつ乾燥重量で少なくとも約10%のトリグリセリド油を含む、食品組成物。
(項目25)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含む、項目24に記載の食品組成物。
(項目26)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目24に記載の食品組成物。
(項目27)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目26に記載の食品組成物。
(項目28)
前記組み換え藻類バイオマスがGMP条件下で培養される、項目24に記載の食品組成物。
(項目29)
少なくとも0.1%w/wの藻類トリグリセリド油と、1つ又はそれ以上の他の成分とを含み、前記藻類トリグリセリド油が、従属栄養条件下で培養された組み換え藻類バイオマスから単離される、食品組成物。
(項目30)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含む、項目29に記載の食品組成物。
(項目31)
前記組み換え藻類トリグリセリド油のプロフィールが、天然に存在する油のトリグリセリドプロフィールに類似している、項目29に記載の食品組成物。
(項目32)
前記の天然に存在する油が、カカオバター、ココナツ油、パーム油、牛脂及びラードからなる群から選択される、項目31に記載の食品組成物。
(項目33)
前記藻類トリグリセリド油のプロフィールが、少なくとも60%のC18:1である、項目29に記載の食品組成物。
(項目34)
前記藻類トリグリセリド油のプロフィールが、少なくとも80%のC18:1である、項目33に記載の食品組成物。
(項目35)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目29に記載の食品組成物。
(項目36)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目35に記載の食品組成物。
(項目37)
サラダドレッシング、卵製品、焼成製品、パン、バー、スナックチップ、パスタ、ソース、スープ、飲料、冷菓、バター又はスプレッドである、項目29に記載の食品組成物。
本発明の好ましい実施形態において、例えば以下の項目が提供される。
(項目1)
少なくとも0.1%w/wの組み換え藻類バイオマスと、1つ又はそれ以上の他の成分とを含み、前記組み換え藻類バイオマスが、少なくとも約10重量%のトリグリセリド油を含み、従属栄養条件で培養される、食品組成物。
(項目2)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含む、項目1に記載の食品組成物。
(項目3)
藻類トリグリセリド油の脂肪酸プロフィールが、天然に存在する油の脂肪酸プロフィールに類似している、項目1に記載の食品組成物。
(項目4)
前記の天然に存在する油が、カカオバター、ココナツ油、パーム油、牛脂及びラードからなる群から選択される、項目3に記載の食品組成物。
(項目5)
前記藻類トリグリセリド油の脂肪酸プロフィールが、少なくとも60%のC18:1である、項目1に記載の食品組成物。
(項目6)
前記藻類トリグリセリド油の脂肪酸プロフィールが、少なくとも80%のC18:1である、項目5に記載の食品組成物。
(項目7)
前記組み換え藻類バイオマスの大部分がインタクトな細胞である、項目1に記載の食品組成物。
(項目8)
前記組み換え藻類バイオマスの大部分が溶解した細胞である、項目1に記載の食品組成物。
(項目9)
前記組み換え藻類バイオマスがホモジネートである、項目8に記載の食品組成物。
(項目10)
前記組み換え藻類バイオマスが粉末である、項目8に記載の食品組成物。
(項目11)
前記組み換え藻類バイオマスが粉末の形態であり、かつ前記組み換え藻類バイオマスが乾燥重量で少なくとも約40%のトリグリセリド油をんでなるむ、項目8に記載の食品組成物。
(項目12)
サラダドレッシング、卵製品、焼成製品、パン、バー、スナックチップ、パスタ、ソース、スープ、飲料、冷菓、バター又はスプレッドである、項目1に記載の食品組成物。
(項目13)
前記粉末の平均粒径が約0.2〜約20ミクロンである、項目10に記載の食品組成物。
(項目14)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目1に記載の食品組成物。
(項目15)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目14に記載の食品組成物。
(項目16)
従属栄養的に栽培された、少なくとも10重量%のトリグリセリド油を含む組み換え藻類バイオマスと、少なくとも1つの他の成分とを組み合わせることを含んでなる、食品組成物の製造方法。
(項目17)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含んでなる、項目16に記載の方法。
(項目18)
a.従来の食品中の非藻類油、非藻類脂肪又は卵の量を決定する工程;及び、
b.前記非藻類油、非藻類脂肪又は卵の一部を、特定量の組み換え藻類バイオマスに置き換えるか、又は前記非藻類油、非藻類脂肪又は卵に特定量の組み換え藻類バイオマスを補う工程
とを含む、項目16に記載の方法。
(項目19)
前記食品組成物に非藻類油、非藻類脂肪又は卵を加えない、項目18に記載の方法。
(項目20)
組み換え藻類バイオマスの量が、前記の従来食品中の非藻類油、非藻類脂肪又は卵の質量又は容積の約0.25倍〜約4倍である、項目18に記載の方法。
(項目21)
前記組み換え藻類バイオマスの大部分が溶解しており、かつ粉末又はホモジネートの形態である、項目18に記載の方法。
(項目22)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目16に記載の方法。
(項目23)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目22に記載の方法。
(項目24)
少なくとも約0.1%w/wの組み換え藻類バイオマスと、1つ又はそれ以上の他の成分とを含み、前記組み換え藻類バイオマスが、色変異株であり、かつ乾燥重量で少なくとも約10%のトリグリセリド油を含む、食品組成物。
(項目25)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含む、項目24に記載の食品組成物。
(項目26)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目24に記載の食品組成物。
(項目27)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目26に記載の食品組成物。
(項目28)
前記組み換え藻類バイオマスがGMP条件下で培養される、項目24に記載の食品組成物。
(項目29)
少なくとも0.1%w/wの藻類トリグリセリド油と、1つ又はそれ以上の他の成分とを含み、前記藻類トリグリセリド油が、従属栄養条件下で培養された組み換え藻類バイオマスから単離される、食品組成物。
(項目30)
前記トリグリセリド油が、少なくとも約1%のC8:0、少なくとも約1%のC10:0、少なくとも約1%のC12:0、少なくとも約2%のC14:0、少なくとも約30%のC16:0、少なくとも約5%のC18:0、少なくとも約60%のC18:1、約7%未満のC18:2及び少なくとも約35%の飽和脂肪酸からなる群から選択される脂肪酸プロフィールを含む、項目29に記載の食品組成物。
(項目31)
前記組み換え藻類トリグリセリド油のプロフィールが、天然に存在する油のトリグリセリドプロフィールに類似している、項目29に記載の食品組成物。
(項目32)
前記の天然に存在する油が、カカオバター、ココナツ油、パーム油、牛脂及びラードからなる群から選択される、項目31に記載の食品組成物。
(項目33)
前記藻類トリグリセリド油のプロフィールが、少なくとも60%のC18:1である、項目29に記載の食品組成物。
(項目34)
前記藻類トリグリセリド油のプロフィールが、少なくとも80%のC18:1である、項目33に記載の食品組成物。
(項目35)
前記組み換え藻類バイオマスが、Chlorella属又はPrototheca属の種である、項目29に記載の食品組成物。
(項目36)
前記組み換え藻類バイオマスが、Chlorella protothecoides及びPrototheca moriformisからなる群から選択される、項目35に記載の食品組成物。
(項目37)
サラダドレッシング、卵製品、焼成製品、パン、バー、スナックチップ、パスタ、ソース、スープ、飲料、冷菓、バター又はスプレッドである、項目29に記載の食品組成物。
Claims (18)
- 微細藻類に由来し、少なくとも60%のC18:1、および7%未満のC18:2、又は少なくとも35%の飽和脂肪酸を含む脂肪酸プロフィールを有する、微細藻類トリグリセリド油。
- 少なくとも70%、少なくとも75%、又は少なくとも80%のC18:1を含む、請求項1に記載の油。
- 5%未満、3%未満、又は1%未満のC18:2を含む、請求項1又は2に記載の油。
- 少なくとも60%、又は少なくとも65%の飽和脂肪酸を含む、請求項1に記載の油。
- 少なくとも80%、少なくとも85%、又は少なくとも90%の飽和脂肪酸を含む、請求項4に記載の油。
- 前記脂肪酸プロフィールが、少なくとも1%のC8:0、少なくとも1%のC10:0、少なくとも1%のC12:0、少なくとも2%のC14:0、少なくとも30%のC16:0、および少なくとも5%のC18:0のうちの一つ又は複数をさらに含む、請求項1に記載の油。
- 前記油の前記脂肪酸プロフィールが、天然に存在する油の脂肪酸プロフィールに類似している、請求項1〜6のいずれか一項に記載の油。
- 前記の天然に存在する油が、カカオバター、ココナツ油、パーム油、パーム核油、牛脂及びラードからなる群から選択される、請求項7に記載の油。
- 前記微細藻類に由来する複数のステロールを含む、請求項1に記載の油。
- 前記微細藻類が、Chlorella属又はPrototheca属の微細藻類である、請求項1〜9のいずれか一項に記載の油。
- 前記微細藻類が、Chlorella protothecoides又はPrototheca moriformisである、請求項10に記載の油。
- 1つ又は複数の他の食用成分とともに、請求項1〜11のいずれか一項に記載の油を含む、食品組成物。
- サラダドレッシング、卵製品、焼成製品、パン、バー、スナックチップ、パスタ、ソース、スープ、飲料、冷菓、バター又はスプレッドである、請求項12に記載の食品組成物。
- 請求項1〜11のいずれか一項に記載の油を、少なくとも一つの他の食用成分と組み合わせる工程を含む、食品組成物の製造方法。
- a.従来の食品中の非藻類油、非藻類脂肪又は卵の量を決定する工程;及び、
b.前記非藻類油、非藻類脂肪又は卵の一部を、特定量の前記微細藻類トリグリセリド油に置き換えるか、又は前記非藻類油、非藻類脂肪又は卵に特定量の前記微細藻類トリグリセリド油を補う工程
とをさらに含む、請求項14に記載の方法。 - 前記食品組成物に非藻類油、非藻類脂肪又は卵を加えない、請求項15に記載の方法。
- 微細藻類トリグリセリド油の前記量が、前記の従来の食品中の前記非藻類油、非藻類脂肪又は卵の質量又は容積の0.25倍〜4倍である、請求項16に記載の方法。
- 請求項1〜11のいずれか一項に記載の微細藻類トリグリセリド油を生成する方法であって、
微細藻類細胞の集団を培地中で培養する工程と、
前記微細藻類細胞から前記微細藻類トリグリセリド油を単離する工程と
を含む、方法。
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