MX2008004578A - Probiotics to influence fat metabolism and obesity - Google Patents

Abstract

Use of probiotic bacteria for the manufacture of a food product, feed product, dietary supplement, nutritional product, natural remedy, pharmaceutical active formulation and medicinal product to be used for controlling weight gain, preventing obesity, increasing satiety, prolonging satiation, reducing food intake, reducing fat deposition, improving energy metabolism, enhancing insulin sensitivity, treating obesity and treating insulin insensitivity. The probiotic bacteria is at least one ofLactobacillus caseiF19 (LMG P-17806),Lactobacillus acidophilusNCFB 1748 oxBifidobacterium lactisBb 12.

Description

P OBJECTIVES TO INFLUENCE FAT METABOLISM AND OBESITY Field of the Invention The invention relates to the use of probiotic bacteria for the manufacture of a food product, animal food product, dietary supplement, nutritional product, natural remedy, active pharmaceutical formulation and nutritional product to be used to control weight gain, prevent obesity, increase satiety, prolong fatigue, reduce food intake, reduce fat deposition, improve energy metabolism, increase insulin sensitivity, treat obesity and treat insensitivity to insulin.

Background of the Invention Interest in the use of foods to influence health is rapidly increasing among researchers, health professionals and in the food industry. Metabolic syndrome that includes obesity, abdominal fat storage and type 2 diabetes is one of the main threats to human health and well-being. Nowadays, more people are dying to eat too much than the number of people who die by eating little. In this way, the possibility of reducing the risk of obesity and storage of body fat is of great value in a global health perspective and the possibility of developing food products in this area is of great interest for the food industry. The food industry has already responded to this demand by developing products with low energy density for example products with low fat content and low carbohydrate content. The possibilities of finding bioactive components, of natural origin in the food or that it is possible to add them, that influence the risk of obesity, fat metabolism, glucose metabolism and satiety opens a new possibility for the industry to develop functional foods with effects to health documented. Recent studies have been published showing a correlation between the consumption of high levels of calcium in milk and a low body mass index (BMI, for its acronym in English). Today, the conclusion that calcium in milk, and dairy products, decreases the risk of obesity, storage of body fat and insulin resistance has been drafted in a variety of review articles. Calcium by itself does not seem to have these properties and it has been speculated that in addition to calcium there is a need for bioactive components that are present in milk.

Probiotics are defined by ILSE (International Institute of Life Sciences) as "aggregated microorganisms with a beneficial effect on health". Probiotics are commonly used in foods, animal food products and dietary supplements because of their influence on the health, infection and the immune system of the intestine. It has also been shown that some strains of probiotics, but not all those studied, influence the level of cholesterol in the blood and recently the possibility of lowering blood pressure has been discovered through the use of dairy products fermented by lactic acid bacteria. proteolytic In this way, the interest in probiotics is broad and the central role of the intestinal flora for the health and well-being of the intestine and the immune system is firmly established. During the last years, techniques have been developed, frequently referred to as genomics and nutrigenomics. These techniques allow new unique possibilities to study the influence of food, nutritional components and probiotics on health and well-being. The techniques allow the study on the expression of genes of thousands of genes simultaneously. In this way, new and unexpected areas for health effects can be found and the mechanism behind an effect on health can be suggested. The basis for this application are the studies on man and mice that interestingly show that a probiotic product influences satiety, decreases fat storage and the risk of obesity. The possible mechanisms behind the observed effect were explained from studies of gene expression after consumption of probiotic products.

Description of the Prior Art Metabolic functions that contribute to overweight, metabolic syndrome and the risk of type II diabetes have been described and the connection between general nutrition and those diseases is also well known. However, there is a need for intervention studies based on diets to establish the role of individual foods and a group of foods in decreasing the risk of developing those diseases. In studies in this area, there has been a focus on energy density, fat and carbohydrates. An important factor in the metabolic syndrome is glucose metabolism that includes insulin sensitivity. There is a connection between the deposition of body fat, insensitivity to insulin and overweight. There is also a connection for satiety and fatigue.

The interactions and relationships between these functions are complex and it is difficult to identify the exact sequence of events that lead to health or illness. A variety of genes and their corresponding proteins that are involved in energy homeostasis have been described. Adipose tissue synthesizes a variety of proteins with structural similarity to cytokines and therefore these proteins are called adipokines. Some of these are also synthesized in the intestine or the synthesis is regulated from the intestine. The nuclear receptor PPAR-gamma is involved in the synthesis of for example adiponectin and the synthesis is associated with the uptake of calories and the signaling of leptin. The increased synthesis of adiponectin improves insulin sensitivity by increasing the transport, oxidation and dissipation of fatty acids in skeletal muscle and by increasing the sensitivity of the hepatocyte to insulin. Another factor derived from adipocytes nutritionally regulated that influences insulin sensitivity is resistin. Circulating levels of resistin are increased in obesity while treatment of mice with resistin resulted in increased glucose production and impaired insulin action. In this way, resistin has a function in glucose homeostasis and acts as an antagonist for the action of insulin, giving rise to insulin resistance. Proteins such as resistin are also expressed in the gastrointestinal tract (14). The protein apolipoprotein A-IV is secreted by the small intestine in humans and in rodents. The synthesis is stimulated by the uptake of fat and the protein is probably involved in the inhibition of food intake after the ingestion of fat. Studies have shown that apolipoprotein A-IV is probably involved in both short-term and long-term regulation of food intake. Hooper et al. (11) studied the expression of genes in the intestine of mice exposed to Bacteroides thetraiotaomicron. They concluded that the experiments show the essential role for the interaction between the microflora of the intestine and the host. No effects on energy metabolism or obesity were reported. The influence of probiotics on the expression of genes in the mucosa of the small intestine has been studied for Lactobacillus rhamnosus GG (8). His conclusion is that the administration of Lactobacillus GG is associated with a complex genetic response. The main responses observed are the effects on the immune system, inflammation, apoptosis, growth and differentiation of cells, cell adhesion and transcription and signal transduction. No effects are reported on the metabolism of energy, fat, glucose or insulin. In an oral presentation by. de Vos, at the 4th Dairy Products conference in NIZO in 2005, the influence of lactobacilli for example L. plantarum 299v on the expression of genes in the intestine was presented and the conclusion was that the effect on The expression of genes of the different strains varies considerably. No effect on energy or fat metabolism was reported. Some articles have been published that connect intestinal flora with weight gain and fat storage. Backehed et al. (7) studied the importance of normal intestinal flora for weight gain and storage of body fat. It has been shown that conventionalized gnotobiotic mice with a normal microbiota increased their body fat by 60% and increased insulin resistance during a 14-day feeding period despite reduced feed uptake. A suggestion is presented on how the microbiota can influence the storage of triglycerides. In this way, it is known that the normal intestinal microbiota influences the metabolism of fat, however until this investigation it was not known if the normal flora could be modified in regard to fat metabolism.

Ali and colleagues (2, 3) have studied the influence of soy isoflavones with or without probiotics to influence cholesterol metabolism and fat deposition and discovered that the probiotics used had no influence on cholesterol or fat deposition. Another research reference has shown that some strains of probiotics can influence the level of cholesterol in the blood (1, 13). This and other studies comparing probiotic strains show that the different strains of probiotics have different characters and it is important to select the correct strains for specific effects on health. In the PCT patent application WO 04/014403 (15), the use of probiotics to reduce the amount of monosaccharides and disaccharides in a food and consequently to treat or prevent the risk of obesity is described. In US Pat. No. 6,698,057 Bojrab (4) a composition of yoghurt bacteria for example Lactobacillus bulgaricus and "Streptococcus thermophilus for the treatment of gastrointestinal disorders, hyperlipidemia and autoimmune diseases has been patented and in US Pat. No. 6,641 808 Boj rab (5) describes the use of the same composition also for the treatment of obesity. This invention is also described in European Patent Application No. 1 177 794 (6). The patents / applications have a long description about the influence of probiotics on health, infection and immunity of the intestine but the only experiment presented that confirms the influence on obesity is an individual feeding test in a person. The use of green tea or green tea extracts in combination with a variety of bioactive and probiotic components for weight loss has been patented by Gorsek in U.S. Patent Nos. 6 383 482 (9) and 6 565 847 (10). In both patents, the main active components are green tea and bioactive components, while probiotics are added as part of the basic composition. In U.S. Patent No. 6,808,703 and Japanese Patent Application No. 2001-292728 (16) there is disclosed a way of preparing a food for the treatment of obesity containing yeasts, enterobacteria, lactic acid bacteria, oligosaccharides and vegetable fiber. No examples or claims are presented regarding the treatment of obesity.

Description of the Invention One objective of the invention is the use of probiotic bacteria for the manufacture of a food product, food product for animals, dietary supplement, nutritional product, natural remedy, pharmaceutical active formulation and medicinal products to be used to control the gain of weight, prevent obesity, increase satiety, prolong fatigue, reduce food intake, reduce fat deposition, improve energy metabolism, increase insulin sensitivity, treat obesity and treat insulin insensitivity. This objective is achieved insofar as the probiotic bacteria are selected from the group consisting of lactic acid bacteria especially Lactobacillus casei, Lactobacillus acidophilus and Bifidobacterium lactis and more preferably Lactobacillus casei F19 (LMG P-17806), Lactobacillus acidophilus NCFB 1748 and Bifidobacteriu-Ti lactis Bbl2 (bacteria are deposited in the LMG culture collection in Gent, available from the NCFB culture collection and from Chr. Hansen Company DK, respectively). The strains will be referred to hereafter as LMG P-17806, NCFB 1748 and Bbl2. Lactobacillus casei F19 (LMG P-17806), Lactobacillus acidophilus NCFB 1748 and Bifidobacterium lactis Bbl2 are well characterized and the strain LMG P-17806 and its use is previously patented (WO 99/29833). All three strains survive well in food products and during passage through the intestine.

The impact of the invention is of considerable importance since the common lifestyle of today often results in an excess of food intake leading to an increased risk for the metabolic syndrome that includes obesity, abdominal fat deposition and type II diabetes. Type II diabetes is caused by low insulin sensitivity or insulin resistance. This threat to human health is continually increasing in all age groups throughout the world. Lactobacilli as probiotics are accepted as a food product and food product for animals, natural product, dietary supplements and in natural remedies, pharmaceutical active formulations and medicinal products. They are easy to use in those supply systems and can be easily consumed on a daily basis. Regular consumption of these bacteria will help control weight gain, prevent obesity, increase satiety, prolong the fatigue, reduce food intake, reduce fat deposition, improve energy metabolism, increase insulin sensitivity , treat obesity and treat insensitivity to insulin and consequently the risk of diseases included in the metabolic syndrome. The following studies are included in the invention: A study has shown in a promising way that a probiotic product can decrease the weight gain in humans. Additional studies have shown that probiotics administered to man reported higher satiety and had a more prolonged satiety than individuals who were given the same acidified milk without probiotics or placebo. Mice given probiotics had lower total energy uptake, less fat deposition in the adipose tissue and a lower total weight gain than the individuals who were not given probiotics. The studies of gene expression confirm that the probable mechanism behind the observed effects is an influence on a group of genes involved in the metabolism of energy, fat, sugar and insulin and in fatigue.

EXAMPLES 1) Regulation of weight in humans In a double-blind placebo controlled study, humans were given either an acidified milk containing probiotics (LMG P-17806 and NCFB 1748) or the same acidified milk without probiotics or a tablet of calcium. The groups consisted of 15, 14 and 10 people respectively. The probiotic bacteria were added to the product in a final concentration 5xl0E7 CFU / ml and the number of bacteria was stable in the product during the experimental time. The participants were fed 2x2.5 di of the product each day. The people included were slightly overweight (BMI 25-30). The objective of the test was to study the effects of probiotics on cholesterol metabolism and weight gain was taken as a control measure. No advice was given regarding weight control but all participants volunteered for a weight reduction treatment after the test. The bacteria survived passage in the intestine and increased the number of lactobacilli found in the faeces of the participants by a factor of 5. After 4 weeks, there was a surprising but significant difference in weight gain between the three groups. The main figure for weight gain was 0.25 kg in the group that received the probiotic product, 0.75 kg in the group that received the acidified milk without probiotics and 1.4 kg in the group that received the tablet. See Figure 1. 2) Satiety and satiety in humans In a double-blind placebo-controlled study, humans were given either an acidified milk containing probiotics at two different doses in a placebo no. 1 which consisted of the same acidified milk without probiotics or a placebo no. 2 which consisted of acidified milk without any lactic acid bacteria at all. The probiotic microorganisms, LMG P 17806, NCFB 1748 and Bb 12, were added to the final product in a final concentration of lxlOE6 CFU / ml and 5xlOE7 CFU / ml of each strain. After a standard controlled breakfast, which included 3 di of any of the four products, participants were asked to indicate satiety and hunger on a VAS (Visual Analogue Scale) scale directly after feeding and continuously every half hour for 4 hours. Completely, the 10 people were included in the study and each participant was administered the four products but on different occasions and the relative differences were calculated. Directly after the food there was a slight difference in the satiety records between the products. Milk acidified with probiotics at a concentration of 5xlOE7 CFU / ml and lxlOE6 gave the highest records (relative VAS record 6.6 and 6.4 respectively) and placebo did not. 1 had an intermediate record (relative VAS record 6.2) and placebo no. 2 had the lowest record (relative VAS record 5.9). The satiety records fell after 3.5 hours to 3.1, 3.0, 2.5 and 2.2 respectively. The difference was small but the difference between the products persisted and an influence was observed on the fatigue for the probiotic product with two different concentrations of bacteria. With regard to hunger, the opposite situation could be observed, that is, probiotic products provided a lower hunger registry than the two placebo products. Directly after feed, the two probiotic products resulted in 0.4 hunger records for both products on the VAS scale, no placebo. 1 was intermediate (VAS record 0.9) and placebo was not. 2 provided a VAS registry on hunger in 1.1. After 4 hours, the figures were 6.0, 6.2, 7.0 and 6.9 respectively. After the previous standard breakfast and the four hours when data on satiety and hunger were observed, participants were offered a standard lunch. Participants were asked to eat until they were pleasantly satisfied and try to get the same level of fullness after each different breakfast. After eating the probiotic products, the energy intake at lunch was 3690 KJ for the product with high level of probiotics, it was 3810 for the product with low level of probiotics. For the placebo no. 1 was 3850 and for placebo no. 2 was 3995. This shows that probiotic products can reduce energy uptake in a postprandial food after eating the probiotic products as part of the breakfast. 3) Mice food uptake mice with normal flora of the Swiss Webster strain were given acidified milk containing either LMG P-17806 or NCFB 1748 or a placebo product with the same composition but without probiotics for 10 days . The mice had between 6 and 8 weeks when the administration was started. The groups that were given probiotics contained 7 mice in each group and the placebo group consisted of 5 animals. The probiotic microorganisms were added to the products in a final concentration of lxlOEd CFU / ml and the number of bacteria was stable in the product during the feeding period. The mice were given two standard daily doses of the products, one by means of the forced oral feeding of 1 ml and one by means of a sublingual injection. Both probiotic bacteria survived passage in the intestine and were present in significant numbers in the small and large intestine of the mice. In addition to the probiotic products and the placebo product, the mice had access ad libi tum to a diet of purified ingredients (D12450B from Research Diets Inc., New Jersey, USA). The daily uptake of food was compared between the two groups of mice that received Lactobacillus strains against the group of mice that received placebo. The products were well tolerated by the mice. During the second part of the feeding period, the uptake of feed was significantly reduced in the groups of animals given probiotics compared to the group that received the placebo product. See Figure 2. 4) Abdominal fat storage in mice Mice with normal flora were given either an acidified milk probiotic product containing LMG P-17806 or a placebo product with the same composition but without probiotics or were kept as a group of control to which they were administered the same food as the other two groups but without the acidified milk. The strain of mouse selected was C57B16 (Charles River) which is sensitive to obesity induced by a diet. The number of animals included in the different groups was 15 in each of the groups given acidified milk and 3 in the control group. The mice were introduced to the study when they were 9 weeks old. The number of probiotic bacteria in the product was lxlOEd CFU / ml and the mice were allowed to eat the product ad libi tum, 5 days a week, for a total number of 12 weeks. For rapid weight gain, the mice were fed a high-fat diet (D 12309 from Research Diets Inc. New Jersey, USA containing 36% fat for the first 5 weeks and then D12492 (35% fat ) of the same company during the remaining weeks of the test). After 12 weeks, the mice were sacrificed and data on weight gain, feed intake and amount of abdominal fat were analyzed. Mice given an acidified milk product gained less weight than control mice that did not receive any acidified milk. Mice given milk acidified with probiotics also had lower abdominal fat storage compared to the group that received acidified milk without probiotics and the control group that did not receive any acidified milk at all.

) Gene expression in mice Germ-free and normal-flora mice of the Swiss Webster strain were given acidified milk containing either LMG P-17806 or NCFB 1748 or a placebo product with the same composition but without probiotics for 10 days. The mice were between 6 and 8 weeks old when the administration was started. The groups given probiotics contained 6 mice in each group and the placebo group consisted of 4 animals. The probiotic microorganisms were added to the products in a final concentration of lxlOEd CFU / ml and the number of bacteria was stable in the product during the feeding period. The mice were administered the product daily by means of forced feeding by the oral route. During the study, mice had access ad libi tum to a diet of purified ingredients (D12450B from Research Diets Inc., New Jersey, USA). Both probiotic bacteria survived passage in the intestine and were present in significant numbers in the small and large intestine of the mice. The mice were sacrificed and the expression of genes in the small intestine was analyzed by means of a microarray technology of oligonucleotides. In addition to the expected effects on the immune system, it was discovered that the unexpected effects on the expression of a variety of genes involved in energy metabolism and homeostasis were different in the placebo group compared to the two groups of probiotics. Among the genes that show a significant change in expression were Scdl, Acrp30, Adn, Thrsp, Car3 and Apoa-4, all of which were up-regulated in the probiotic groups and Retnlb which was down-regulated in the probiotic groups, compared to the placebo group. The differential gene expression pattern was very similar for the probiotic strains used. The differential expression of the adipsin (Adn), adiponectin (Acrp 30), carbonic anhydrase 3 (Car3) and resistin as beta (Retnlb) genes in the germ-free mice was confirmed by the quantitative Real Time PCR technique , see Figure 3. Figure 4 shows the expression levels of apolipoprotein A-IV (Apoa4) in mice colonized with normal flora as verified by means of the quantitative Real Time PCR approach. 6) Dosage The total dosage of the individual strains of probiotic bacteria in the different experiments described above was lxlOEd-lxlOE9 CFU (experiments with mice) and 2.5xlOE8-2, 5xlOE10 (experiments in humans). It is necessary that this dosage be administered in a portion or as a daily dose which means that for example a beverage for human use that is consumed in quantities of 200-500 ml needs to contain O, 5xlOE6-l, 25xlOE8 CFU / ml of the individual strain to be effective and a capsule needs to contain the total amount of bacteria in approximately 1 g of the content in the capsule ie lxlOEd-2, 5xlOE10. For the highest concentrations of bacteria, it is necessary for the bacteria to be concentrated by means of freeze drying or spray drying. 7) Product preparation Probiotic bacteria have to be added to products based on milk, cereals or fruits. Bacteria were added as a concentrate for example lyophilized and survival was analyzed in all three matrices. Survival was very good in milk-based and cereal-based products. In the fruit-based product, survival is influenced by the type of fruit. Since it is necessary to be careful with a lyophilized powder in regard to water activity and exposure to oxygen. The results of the generation of products can be seen in table 1. Probiotic bacteria can also be added to milk-based products together with other lactic acid bacteria for the production of different kinds of cultivated products. In this environment, the probiotic bacteria can multiply and adjust well to the acidic environment providing a good survival also at the final low pH in those products. The results of the generation of products can be seen in table 1.

Table 1. Survival of probiotic bacteria in different product matrices measured as million CFU / g. The products were stored at 8 ° C.

References: 1) Agerholm, 1., M.l. Bell, G.k. Grunwald and A. Astrup. 2000. The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. Eur. J. Clin. Nutr. 54: d56-d60. 2) Ali A. A., I. A. Mohamed, C. T. Hansen, T. Wang, M. T. Velasquez and S. J. Bhathena. 2002. Effect of probiotics and isoflavones on metabolic parameters in a genetic model of obesity and diabetes. FASEB J. 16: p A1014. 3) Ali. A. A., M. T. Velasquez, C. T. Hansen, A. I. Mohamed and S. J. Bhathena. 2004. Effect of soybean isoflavones, probiotics and their interactions on the metabolism and endocrine system in an animal model of obesity and diabetes. J. Nutritional Bioch. 15: 563-590. 4) Bojrab G., 2000. Composition and method for treatment of gastrointestinal disorders and hyperlipedemia. U.S. Patent No. 6 696 057 5) Bojrab G., 2000. Composition for treatment of obesity. U.S. Patent No. 6,641,808. 6) Bojrab G., 2001. Composition, of L. bulgaricus and S. thermophilus, for the treatment of gastrointestinal disorders, hyperlipidemia, autoimmune diseases, and obesity. European Patent Application No. 1 177 794. 7) Báckehed F., H Ding, T. Wang, L. V. Hooper, G. Y. Koh, A. Nagy, C. F. Semenkovich and J. I. Gordon. 2004. The gut microbiota as an environmental factor that regulates fat storage. PNAS 101: 15718-15723. 8) Di Caro S., H. Tao, A. Grillo, C. Elia, G. Gasbarrini, A. R. Sepulveda and A. Gasbarrini. 2005. Effects of Lactobacillus GG on genes expression pattern in small bowel mucosa. Digestive and Liver Disease 37: 320-329. 9) Gorsek W. F. 2000. Weight loss composition containing green tea, hydroxycitric acid, 5-hydroxytryptophane, glucomannan, picolinate and Lactobacillus. U.S. Patent No. 6 383 482. 10) Gorsek W. F., 2002. Thermogenic weight management composition. U.S. Patent No. 6 565 847. 11) Hooper L.V., M Wong, A. Thelin, L. Hansson, P.G. Falk and J.I. Gordon. 2001. Molecular analysis of commensal host-microbial relationship in the intestine. Science 291 (5505): 881-884. 12) Park H. O., Y. B. Bang, H. J. Joung, B. C. Kim and H. R. Kim. 2004. Lactobacillus KTCK 0774BP and acetobacter KCTC 0773BP for treatment or prevention of obesity and diabetes mellitus. U.S. Patent No. 6 808 703. 13) Pereira D. I. and G. R. Gibson. 2002. Effects of probiotics and prebiotics on serum lipid levéis in humans. Crit. Rev. Biochem Mol Biol. 37: 259-281. 14) Steppan C. M., S. Balley, S. Bath, E. J. Brown, R. R. Banerjee, C. M. Wright, H. R. Patel, R. S. Ahlma and M.

Random. 2001. The hormone resistine links obesity to diabetes. Nature 409: 307. 15) Song S.H., S. K. Kang, j.H. Kim and. H. Park and H. O. Park 2002. Microorganisms for ihibiting obesity and diabetes mellitus. PCT patent application WO 04/014403. 16) Yanagida F. and K. Sano. 2000. Obesity preventative food. Japanese patent application 2001-292728.

Claims (3)

1. CLAIMS 1. Use of probiotic bacteria for the manufacture of a food product, food product for animals, dietary supplement, nutritional product, natural remedy, pharmaceutical active formulation and medicinal product to be used to control weight gain, prevent obesity, increase the satiety, prolong fatigue, reduce food intake, reduce fat deposition, improve energy metabolism, increase insulin sensitivity, treat obesity and treat insulin insensitivity, where probiotic bacteria are at least minus one of Lactobacillus casei F19
2. (LMG P-17806), Lactobacillus acidophilus NCFB 1748 or Bifidobacterium lactis Bbl2. 2. The use according to claim 1 in a composition comprising at least one of milk, cereals or fruit or compositions derived therefrom.
3. 3. Use in accordance with the claim 1 in a product used as a food product, food product for animals, dietary supplement, nutritional product, natural remedy, pharmaceutical active formulation and medicinal product.