JP6208671B2 - 満腹を誘導する方法および組成物 - Google Patents
満腹を誘導する方法および組成物 Download PDFInfo
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- JP6208671B2 JP6208671B2 JP2014537123A JP2014537123A JP6208671B2 JP 6208671 B2 JP6208671 B2 JP 6208671B2 JP 2014537123 A JP2014537123 A JP 2014537123A JP 2014537123 A JP2014537123 A JP 2014537123A JP 6208671 B2 JP6208671 B2 JP 6208671B2
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- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000012520 frozen sample Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000014490 good eating habits Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000020603 homogenised milk Nutrition 0.000 description 1
- 235000019790 hunger suppression Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000003384 imaging method Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002563 ionic surfactant Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 1
- 229960002900 methylcellulose Drugs 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000021457 non-caloric beverage Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000012074 organic phase Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000021962 pH elevation Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020161 semi-skimmed milk Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000001248 thermal gelation Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 210000002438 upper gastrointestinal tract Anatomy 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000037221 weight management Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
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- A61K38/1703—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- A61K38/1709—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A61K38/1703—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
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- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Description
重量比w(タンパク質)/w(MC)は少なくとも0.7/1であり、
メチルセルロースは、s23/s26が0.36以下であるようにアンヒドログルコース単位のヒドロキシ基がメチル基により置換された、1−4リンケージによって連結されたアンヒドログルコース単位を有し、
s23は、アンヒドログルコース単位の2位および3位における2つのヒドロキシ基のみがメチル基により置換されているアンヒドログルコース単位のモル分率であり、
s26は、アンヒドログルコース単位の2位および6位における2つのヒドロキシ基のみがメチル基により置換されているアンヒドログルコース単位のモル分率である、
医薬品、食品、食品成分または食品サプリメントである。
メチルセルロースIを以下の手順に従って生産する。微細に磨砕された木材セルロースパルプを、ジャケット付きの撹拌された反応器の中へロードする。反応器を排出し窒素によりパージして酸素を除去し、次いで再び排出する。反応は2つのステージにおいて実行される。第1のステージにおいて、レベルがセルロースのアンヒドログルコース単位の1molあたり1.8molの水酸化ナトリウムに到達するまで、水酸化ナトリウムの50重量パーセント水溶液をセルロース上に噴霧し、次いで温度を40℃へ合わせる。水酸化ナトリウム水溶液およびセルロースの混合物を40℃で約20分間撹拌した後、アンヒドログルコース単位の1molあたり1.5molのジメチルエーテルおよび2.3molのクロロメタンを反応器へ添加する。次いで反応器の含有物を80℃まで60分間で加熱する。80℃に到達した後に、第1のステージ反応を5分間進行させる。次いで反応を65℃まで20分間で冷却する。
メチルセルロースの2%水溶液を得るために、3gの粉砕、磨砕、および乾燥されたメチルセルロース(メチルセルロースの水分含有量を考慮して)を、3ウィング(ウィング=2cm)のブレードスターラーにより750rpmでオーバーヘッドラボスターラーで撹拌しながら室温で147gの水道水(温度20〜25℃)へ添加した。次いで溶液を約1.5℃まで冷却した。1.5℃の温度に到達した後、溶液を750rpmで180分間撹拌した。使用または分析の前に、溶液は氷浴中で100rpmで15分間撹拌した。
メチルセルロースおよびタンパク質の水溶液を得るために、メチルセルロースの乾燥粉末(粉砕、磨砕、および乾燥された、メチルセルロースの水分含有量を考慮して)およびタンパク質(93%を超える乾燥重量)をブレンドし、3ウィング(ウィング=2cm)ブレードスターラーにより750rpmでオーバーヘッドラボスターラーで撹拌しながら室温で水道水(温度20〜25℃)へ添加した。次いで溶液を約1.5℃まで冷却した。1.5℃の温度に到達した後、溶液を750rpmで180分間撹拌した。合計量は、表2中に以下で与えられるようにメチルセルロースおよびタンパク質の重量パーセントに基づいて計算できる。
メチルセルロース中の%メトキシルの決定は米国薬局方(USP34)に従って実行された。得られた値は%メトキシルであった。これらは続いてメチル置換基についての置換度(DS)へと転換された。残存する塩の量は転換において考慮に入れた。
水性メチルセルロース溶液は、回転式レオメータ(Anton Paar、MCR 501、ペルチェ温度制御システム)中で1K/分で5℃から85℃へ暖めながら、小振幅振動剪断流(振動数=2Hz、歪み振幅=0.5%)へさらされた。振動剪断流は、平行板固定具(タイプPP−50;50mmの直径、1mmの分離[ギャップ])の間に設置されたサンプルへ適用された。剪断された材料の水分損失は、温度傾斜の間の(1)金属環(65mmの内径、5mmの幅、15mmの高さ)により固定具を覆うこと、および(2)サンプル境界線の周囲に水非混和性パラフィン油を設置することによって最小限にされた。貯蔵弾性率G’(それは振動測定から得られる)は、溶液の弾性特性を表わす(メチルセルロースのゲル化プロセスの間にG’は増加する)。損失弾性率G’’(それは振動測定から得られる)は、溶液の粘度特性を表わす。ゲル化温度(Tgel)は、G’およびG’’が等しい場合(例えばTgel=T(G’=G’’))の温度として同定される。
2重量%メチルセルロース水溶液の定常剪断流動粘度η(5℃、10s−1、2重量%MC)を、Anton Paar Physica MCR 501レオメータならびに円錐および板のサンプル固定具(CP−50/1、50mm直径)により10s−1の剪断速度で5℃で測定した。
水中で溶解したメチルセルロースおよびタンパク質の混合物の定常剪断流動粘度η(5℃、10s−1)を、円錐および板のサンプル固定具(CP−60/1、60mm直径)を備えたHaake RS1レオメータを使用して、10s−1の剪断速度で5℃で測定した。
円筒形状のゲル(高さ=20mm、直径=20mm)は、シリンジ(20mLの体積、NORM−JECT Luer、1つの端部は針ポートの上方で切断される)の中へ約5℃の温度を有する約6.5gの水性配合を導入すること、ガラスにより切断端部をシールすること、および一定温度の水浴(39.5℃にセット)中にシリンジを1時間設置することによって製作された。
メチルセルロース中のエーテル置換基を測定するアプローチは一般的に公知である。例えば、principle for Ethyl Hydroxyethyl Cellulose in Carbohydrate Research,176 (1988)137−144、Elsevier Science Publishers B.V.、Amsterdam、Bengt Lindberg、Ulf LindquistおよびOlle StenbergによるDISTRIBUTION OF SUBSTITUENTS IN O−ETHYL−O−(2−HYDROXYETHYL)CELLULOSE中で記載されたアプローチを参照されたい。
ECN計算に使用されたECN増加量:
MRFモノマー=ECN2,3,6−Me/ECNモノマー
(1)s23は以下の条件を満たすアンヒドログルコース単位のモル分率の合計である[アンヒドログルコース単位の2位および3位における2つのヒドロキシ基はメチル基により置換され、6位は置換されない(=23−Me)];および
(2)s26は以下の条件を満たすアンヒドログルコース単位のモル分率の合計である[アンヒドログルコース単位の2位および6位における2つのヒドロキシ基はメチル基により置換され、3位は置換されない(=26−Me)]。
37℃の水中でゲル化できる1つのMC材料(0.36以下のs23/s26を備えたタイプI)をゲル化のin vitroおよびin vivoの計量に使用した。1セットのMC水溶液を「メチルセルロースの2%水溶液の生産」セクション中で詳しく述べられたものと同様に調製するが、(1)より希釈した濃度で調製し、(2)溶液を使用前に15分間氷浴中で撹拌せず、(3)MC濃度は、代替のフォーマット(0.70、0.90、1.10、1.30、1.50および1.70%の重量/体積)で報告される。
ヒト臨床研究を委任して、メチルセルロースIが先行技術メチルセルロースと比較して満腹に対する統計的に有意な効果があるかどうか決定した。研究デザインは公認のInstitutional Review Boardによって精査され、International Conference on Harmonization/Good Clinical Practice基準に従って行われた。
ヒトボランティアの胃中でのメチルセルロースIのゲル化およびクリアランスを実証するために、磁気共鳴イメージング(MRI)を使用する臨床研究を実行した。研究デザインは公認のInstitutional Review Boardによって精査され、International Conference on Harmonization/Good Clinical Practice基準に従って行われた。
本開示は以下も包含する。
[1] 流動可能またはスプーン使用可能であり、タンパク質およびメチルセルロースを含む、医薬品、食品、食品成分または食品サプリメントであって、
重量比w(タンパク質)/w(メチルセルロース)は少なくとも0.7/1.0であり、
メチルセルロースは、s23/s26が0.36以下であるようにアンヒドログルコース単位のヒドロキシ基がメチル基により置換された、1−4リンケージによって連結されたアンヒドログルコース単位を有し、
s23は、アンヒドログルコース単位の2位および3位における2つのヒドロキシ基のみがメチル基により置換されているアンヒドログルコース単位のモル分率であり、
s26は、アンヒドログルコース単位の2位および6位における2つのヒドロキシ基のみがメチル基により置換されているアンヒドログルコース単位のモル分率である、
医薬品、食品、食品成分または食品サプリメント。
[2] 前記メチルセルロースが1.55〜2.25のDS(メチル)を有する、上記態様1に記載の医薬品、食品、食品成分または食品サプリメント。
[3] 前記重量比w(タンパク質)/w(メチルセルロース)が2.0/1.0〜40/1.0である、上記態様1または上記態様2のいずれかに記載の医薬品、食品、食品成分または食品サプリメント。
[4] 前記医薬品、食品、食品成分または食品サプリメントが、少なくとも60分間占有する胃内体積を要求する指標に有用である、上記態様1〜3のいずれかに記載の医薬品、食品、食品成分または食品サプリメント。
[5] 個体によって摂取された場合に個体の胃中でゲル塊を形成する、上記態様1〜4のいずれかに記載の医薬品、食品、食品成分または食品サプリメント。
[6] 前記医薬品、食品、食品成分または食品サプリメントが水性液体を追加で含み、前記メチルセルロースの量が液体組成物の全重量に基づいて、1.0〜2.5重量パーセントである、上記態様1〜5のいずれかに記載の医薬品、食品、食品成分または食品サプリメント。
[7] 消費前に水性液体と混合されるようにデザインされた粉末形態または顆粒形態である、上記態様1〜5のいずれかに記載の医薬品、食品、食品成分または食品サプリメント。
[8] 前記食品、食品成分または食品サプリメントが、非肥満の個体において痩身用補助剤、体重減量補助剤または体重制御補助剤として有用である、上記態様1〜7のいずれかに記載の食品、食品成分または食品サプリメント。
[9] 前記医薬品が胃潰瘍、胃食道逆流疾患または肥満の治療のために有用である、上記態様1〜7のいずれかに記載の医薬品。
[10] 上記態様1〜9のいずれかに記載の医薬品、食品、食品成分または食品サプリメントを個体へ投与することを含む、該個体に満腹を誘導するためのまたは可逆的に胃空隙体積を減少させるための方法。
[11] 上記態様1〜9のいずれかに記載の医薬品、食品、食品成分または食品サプリメントを個体へ投与することを含む、該個体においてカロリー取り込み量を減少させる方法。
[12] 前記医薬品、食品、食品成分または食品サプリメントが、前記個体が食べる少なくとも45分前に投与される、上記態様10または上記態様11のいずれかに記載の方法。
[13] 前記個体が肥満である、上記態様10〜12のいずれかに記載の方法。
[14] 前記個体が肥満でない、上記態様10〜12のいずれかに記載の方法。
Claims (7)
- 流動可能またはスプーン使用可能であり、タンパク質およびメチルセルロースを含む、医薬品、食品、食品成分または食品サプリメントであって、
重量比w(タンパク質)/w(メチルセルロース)は少なくとも0.7/1.0であり、
メチルセルロースは、s23/s26が0.24以下であるようにアンヒドログルコース単位のヒドロキシ基がメチル基により置換された、1−4リンケージによって連結されたアンヒドログルコース単位を有し、
s23は、アンヒドログルコース単位の2位および3位における2つのヒドロキシ基のみがメチル基により置換されているアンヒドログルコース単位のモル分率であり、
s26は、アンヒドログルコース単位の2位および6位における2つのヒドロキシ基のみがメチル基により置換されているアンヒドログルコース単位のモル分率である、
医薬品、食品、食品成分または食品サプリメント。 - 前記メチルセルロースが1.55〜2.25のDS(メチル)を有する、請求項1に記載の医薬品、食品、食品成分または食品サプリメント。
- 前記重量比w(タンパク質)/w(メチルセルロース)が2.0/1.0〜40/1.0である、請求項1または請求項2に記載の医薬品、食品、食品成分または食品サプリメント。
- 前記医薬品、食品、食品成分または食品サプリメントが水性液体を追加で含み、前記メチルセルロースの量が液体組成物の全重量に基づいて、1.0〜2.5重量パーセントである、請求項1〜3のいずれか一項に記載の医薬品、食品、食品成分または食品サプリメント。
- 消費前に水性液体と混合されるようにデザインされた粉末形態または顆粒形態である、請求項1〜3のいずれか一項に記載の医薬品、食品、食品成分または食品サプリメント。
- 前記食品、食品成分または食品サプリメントが、非肥満の個体において痩身用補助剤、体重減量補助剤または体重制御補助剤として有用である、請求項1〜5のいずれか一項に記載の食品、食品成分または食品サプリメント。
- 前記医薬品が胃潰瘍、胃食道逆流疾患または肥満の治療のために有用である、請求項1〜5のいずれか一項に記載の医薬品。
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AR101097A1 (es) | 2014-07-16 | 2016-11-23 | Dow Global Technologies Llc | Método para el tratamiento de superficies de alimentos con ésteres de aminoácidos |
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US20180027829A1 (en) | 2015-03-05 | 2018-02-01 | Dow Global Technologies Llc | Material for packaging comprising antimicrobial composition |
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JP2022515067A (ja) * | 2018-12-18 | 2022-02-17 | ニュートリション アンド バイオサイエンシズ ユーエスエー 1,リミティド ライアビリティ カンパニー | メチルセルロースを含む徐放性組成物 |
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