MXPA05006434A

MXPA05006434A - Food compositions for gut health comprising black tea.

Info

Publication number: MXPA05006434A
Application number: MXPA05006434A
Authority: MX
Inventors: Ebertus Smorenburg Hermanus
Original assignee: Unilever Nv
Priority date: 2002-12-20
Filing date: 2003-11-26
Publication date: 2005-08-19
Also published as: AP2039A; AP2005003331A0; AR042548A1; AU2003294731A1; CL2003002700A1; BR0316135A; WO2004056205A1; TR200502229T2

Abstract

The present invention provides the use of a cooked food product comprising black tea leaves, an extract of black tea or a mixture thereof, to maintain or improve microflora balance and/or to treat or prevent diarrhoea in a subject consuming the composition and wherein the black tea leaves or the extract of black tea is/are present in an unbound state. Also provided is a cooked food product which is a cookie, cake, bun, pastry, or porridge comprising said black tea leaves, extract or mixture and a milk or milk based ingredient in an amount of up to 10 %wt.

Description

FOOD COMPOSITIONS FOR INTESTINAL HEALTH COMPRISING BLACK TEETH FIELD OF THE INVENTION The present invention relates to the use of cooked food products comprising tea leaves, or a tea extract to promote the balance of the intestinal microflora, to provide resistance against diarrhea or to aid in the treatment of diarrhea . BACKGROUND OF THE INVENTION Travelers' diarrhea is a common problem for those traveling abroad. The current estimates are that 60 million travelers from the Western Hemisphere visit high risk areas annually, and of these approximately 30-50% suffer episodes of diarrhea. In addition, diarrheal diseases place a heavy burden on developing countries, representing 1.5 million attacks of disease per year, and they are the second largest infectious disease among children under five years of age immediately after acute respiratory infections. . Today, diarrheal diseases claim the lives of almost two million victims a year among children under five years of age (World Health Organization, 1999). There are two types of diarrhea, infectious and noninfectious.

Ref .: 164375 Some of the pathogens most strongly associated with diarrhea are rotavirus, Shigella spp. and enterotoxigenic Escherichia coli (ETEC). Although problems appear mainly in children, travelers to areas of the world with poor hygiene are also at risk. Even those traveling within Europe, North America, or Australia are at increased risk (4-8% chance). ETEC and other types of E. coli and Shigella are the most important pathogens that cause diarrhea in travelers. Tea can modulate the microflora by inhibiting the development of pathogens, and can limit fluid losses induced by pathogens, involved in diarrhea. Several suggestions have been made to use green tea to improve the balance of intestinal microflora in animals. N. Ishihara et al. in Livestock Production Science, 68 (2001) pages 217-219 describe that the green tea extracts were added to calf feeds and showed moderate and broad-spectrum inhibitory effects on the development of pathogenic bacteria that eventually led to an improvement in the balance of the microflora in the intestines of calves, and a decrease in the frequency of diarrhea. Bruneton in "Pharacognosy, 2nd Ed., Chapter 5", 1999, Intercept LTD, Paris, describes that the tea leaf can be used, orally, traditionally for the symptomatic treatment of mild diarrhea. It is also known to treat tea leaves for inclusion for tea products. European patent EP-A-0 951 839 describes the treatment of fresh leaves of green tea with a solution of water and a crystalline trehalose to obtain a tea leaf treated. The treated tea leaf can be incorporated into food and avoids the need to fry the food and thereby increase the fat content thereof. U.S. Patent 5,207,214 describes a process for making traditional Korean snacks comprising 80-95 wt.% Glutinous rice. The sandwiches can comprise 5 to 20% by weight powdered green tea and these are made with steam to produce the sandwich food. None of these documents are related to the effects on health of consumers of food products. Japanese patents JP 63159951 and JP 02265446 describe jellies which may comprise tea. Japanese Patent JP 03168046 describes the use of a tea extract with cyclodextrin and / or a peptide in foods such as biscuits, cookies and jellies. United States Patent US 4 389 187 describes the use of a black tea extract in a food susceptible to oxidation of lipids.

It is also known in Southeast Asian cuisine to include tea leaves in raw foods such as salads. The Japanese patent JP 06/056, 689-A describes food compositions for the prevention and treatment of infectious diarrhea. The compositions comprise a chitin containing a tea extract either adsorbed or chemically bound thereto. When the tea is not bound to chitin, the compositions are said to have a bitter, unacceptable taste. However, a problem with these food compositions is that the level of unbound green tea that is thought to be possible to incorporate into the food product is very limited because the sensory properties, especially the taste, of the food composition may be affected. in an adverse way by tea. Linking the tea with a carrier, such as chitin, however, leads to additional problems or disadvantages. First, tea leaves bound by linked extract are more expensive than their unlinked counterparts, and the material to which they are bound may not always be readily available. Also, linked tea requires additional processing and is not readily available at an affordable price in all countries. In addition, the bound tea then takes some space in the formulation of the food product for a non-functional ingredient, thereby reducing the space of the available formulation for more functional ingredients. In addition, tea bound to chitin can be derived from animal sources that are not suitable for vegetarians and many of the countries of the inhabitants of developing countries are vegetarians. There is therefore still a need in the art for food compositions that can be used for all people, to maintain or improve the balance of the intestinal microflora and / or to treat or prevent diarrhea. In addition, there is also a need for such compositions which are effective and economical and relatively simple to produce. There is also a need for such compositions that meet one or more of the following criteria: they can be stored without refrigeration and have good maintenance characteristics, can be consumed as a part of the typical daily diet for all people, can be consumed by all people, do not require any additional special preparation, can be added to other food products, can be made from readily available and inexpensive ingredients, the ingredients that are prepared from these do not need to be prepared previously with other materials. The present invention seeks to address one or more of the aforementioned problems. BRIEF DESCRIPTION OF THE INVENTION It has surprisingly been found that by consuming a food product comprising unbound black tea, beneficial effects on the maintenance or improvement of the intestinal microflora balance are obtained. This is especially true when compositions are taken as a part of the daily diet. In addition, food products are also beneficial in the treatment or prevention of infectious or non-infectious diarrhea. The present invention therefore provides, according to a first aspect, the use of a cooked food product, comprising black tea leaves, a black tea extract or a mixture thereof, to maintain or improve the balance of the microflora and / or to treat or prevent diarrhea in a subject consuming the composition and wherein the black tea leaves or the black tea extract are present in an unbound state. According to a second aspect, the invention provides a cooked food product comprising black tea leaves, an extract of black tea or a mixture thereof, wherein the black tea leaves or the black tea extract are present in an unbound state and wherein the food product is also a biscuit, cake, muffin, pasta, or stew comprising a milk or milk-based ingredient in an amount of up to 10% by weight. The term "use of tea" and "tea" as used herein, refers to tea leaves, or pieces of tea leaves, as the context requires. The amount of the tea extract refers to the dry weight of the tea extract. The food product used to maintain or improve the balance of the microflora and / or to treat or prevent diarrhea (whether infectious or non-infectious) in a subject consuming the composition. Preferably, the food product is consumed as a part of the subject's daily diet. Preferably, the black tea leaves, an extract of black tea or the mixture thereof are cooked in the food product when it is cooked.

The products of the first aspect have several advantages. These can be used effectively by all people to maintain or improve the balance of the intestinal microflora and / or to treat or prevent diarrhea. These are also economical and can be elaborated by conventional production methods using conventional apparatus. These can be stored without refrigeration and have good maintenance characteristics, which is particularly important in developing countries where refrigerated storage facilities are often unavailable and / or the climate is hot. Food products can take many forms and are suitable for inclusion as a part of the daily diet to simply replace the equivalent that does not contain tea. This means that these are easily accepted in a daily diet by adults and children as well. In addition, food products can be prepared from easily available and inexpensive ingredients (provided a supply of tea or tea extract is available). Also, the tea can be used in its conventional state either of the leaf as an extract and does not require pre-processing with other ingredients before it can be added to the other ingredients of the food product. Also, as the product is cooked, it can easily be added to other food products. Without wishing to be bound by any theory, it is believed that the polyphenols in black tea leaves and tea extracts are capable of inhibiting the development of Gram-negative and Gram-positive pathogenic bacteria and viruses, which are major causative agents of infection. bowel leading diarrhea. This is achieved without adversely affecting beneficial intestinal bacteria, such as lactobacilli and bifido bacteria, even at very high concentrations of bacteria. In addition, it is believed that black tea leaves and tea extracts are able to limit intestinal fluid losses induced by pathogens and enterotoxins, in diarrhea. Of course, the levels of the beneficial bacteria in the intestine can be increased to promote the balance of the healthy microflora in the intestine. In this way, the invention provides a beneficial effect on the balance of the intestinal microflora and helps to improve or maintain this balance. This leads to health benefits for the individual who consumes the food product and also helps to treat the outbreaks of diarrhea (infectious or non-infectious) or to prevent its onset. The invention is particularly effective to improve or maintain the balance of the intestinal raicrophorea and the treatment or prevention of infectious diarrhea. Without wishing to be bound by any theory, it is believed that black tea can provide the effects referred to above by one or more of the following possible modes of action: • formation of iron complexes, which is an essential micronutrient required for bacterial development. · Disturbance of the membrane potential that leads to the cessation of the metabolic functions of the bacteria. • Interaction with membrane proteins and blockade of energy transport (glucose) to the cells of bacteria. · Promotion of damage to the membrane and subsequent leakage of cellular constituents into the environment. • inhibition of enterotoxin secretion from pathogens. • Neutralization of the enterotoxin. · Chloride inhibition induced by pathogen or enterotoxin and water transport to the intestinal wall. According to the present invention, black tea (and extracts thereof) is advantageous in the improvement or maintenance of the balance of the intestinal microflora for individuals consuming the food product and in the treatment of outbreaks of diarrhea (infectious or non-infectious). or the prevention of its appearance. This may be because black tea is less likely to be absorbed in the intestine than green tea, due to its different chemical composition that arises in the fermentation process that it suffers in comparison to green tea. The beneficial effects may be due to the longer residence time of black tea in the intestine compared to green tea. Tea extracts have an inhibitory effect (in vitro and in vivo) against the growth of Vibrio cholerae, Salmonella typhi, Campylobacter jejuni, Campylobacter Coli, Heliobacter pylori, Shigella, Salmonella, Clostridium, Pseudomonas, Candida, Mycoplasma and Cryptococcus, rotavirus and viruses of influenza A, enterotoxin secretion of pathogens and secretion of intestinal fluids induced by enterotoxin. This inhibitory effect can occur through one or more of the following active compounds in black tea and black tea extracts: Catechins (present in low concentrations in black tea), theaflavins, tearubigins, or condensed tannins. Except in the examples of comparative operation, or where otherwise explicitly indicated, all numbers in this description that indicate material quantities or reaction conditions, physical properties of the materials and / or use have to be understood as modified by the word "approximately". All amounts in the food product are by weight, based on the weight of the food product, unless otherwise specified. The term "comprising" is understood not to limit any subsequently established elements, but rather to encompass unspecified elements of greater or lesser functional importance. In other words, the listed steps, elements or options do not need to be exhaustive. Whenever the words "including" or "having" are used, it is understood that these terms are equivalent to "comprising" as defined above. "DETAILED DESCRIPTION OF THE INVENTION The invention will now be discussed in more detail. The food product can be any type of food product that is subjected to a cooking process before being eaten, so that the product is eaten in a cooked state and not in a raw state.The food product may have been cooked by any cooking method including: baking, frying, roasting, roasting, steaming, boiling or microwaving Tea or tea extract Tea is used in the food product in an unbound state As used herein "unbound state" means that the tea is used (either the leaf or as an extract of the tea, or as the mixture thereof) in a state in which it is not a bsorbed or chemically bound to another material. The tea leaf may be in a dehydrated or non-dehydrated form. This can be as the whole sheet, as pieces of the complete sheet, or as particles produced from the sheet. Tea extracts are typically added to food products as a liquid before food products are cooked. The tea extract may be produced by any conventional method such as making a tea extract with hot or boiling water. The extract can be of any force. Tea is a black tea. Any black tea according to the invention can be used. The term black tea as used herein also includes semi-fermented tea such as oolong (variety of Chinese black tea). Green teas, which are not fermented, do not form a part of the present invention.

The food products, if they comprise the black tea leaf, preferably comprise an amount of 0.01 to 25% by weight thereof, more preferably 0.1 to 15% by weight, more preferably 0.3 to 10% by weight. The food products, if they comprise the black tea extract, preferably comprise an amount of 0.01 to 15% by weight thereof, more preferably 0.05 to 10% by weight, more preferably 0.1 to 5% by weight. A mixture of black tea leaf and black tea extract can be used. In this case, the products preferably comprise each of these ingredients in the amounts set forth above. If a mixture is used, it is especially preferred to use 0.5 to 10% by weight of the black tea leaf and 0.1 to 5% by weight of the black tea leaf extract. For some food products it may be preferred to use the black tea extract, for example, where the visual appearance of the tea leaves is not desired in the food, or where the preparation of the food product is easier with the black tea extract. Preferably, the black leaves, an extract of black tea or the mixture thereof, are cooked in the food product when it is cooked. However, it is also possible to add the tea leaves to the cooked food product after it has been cooked. Dosage Cooked food products are consumed in an amount sufficient to maintain or improve the balance of the microflora and / or to treat or prevent diarrhea (whether infectious or non-infectious) in a subject consuming the composition and preferably consumed as a part of an individual's daily diet. The dose required will depend on the individual but can be, for example, in the range of 1 to 50 mg / kg of body weight. Types of food product The cooked food product can be any type of cooked food product. It is especially preferred that the food product is either a biscuit (biscuit), a bread product that can be either leavened (fermented or unleavened (non-fermented), such as leavened or leavened bread, tortillas, roti, ciabatta , nan bread, rye bread, pasta, cake, muffin, or a snack product such as mangos, pastries, country, pacora, toasted products, etc., and cereal-based products, such as pasta and rice-based products. The food product can be one which is mixed with a liquid such as milk or water during cooking Examples of this type of edible composition include stews and other cooked cereal products Pouches are an especially preferred type of cooked food product According to the invention, the present invention provides, in particular, a cooked food product comprising black tea leaves, an extract of black tea or a mixture thereof, wherein the leaves of black tea or The black tea extract is present in an unbound state and wherein the food product is also a biscuit, cake, muffin, pasta or stew comprising a milk or milk-based ingredient in an amount up to 10% by weight. It is especially preferred that the food product is one that has good maintenance qualities and does not need refrigeration such as a dehydrated cereal based product such as a cookie. It is also preferred that the cooked food product does not contain substantial amounts of water in order to prolong its maintenance properties. However, for food products such as pasta and rice based products that are typically stored in a substantially dehydrated state and only cooked just before consumption, it is not so important to have a low water content in the cooked food product. A food product according to the present invention does not include beverages. Water content Preferably, the cooked food product comprises 20% by weight of water or less, more preferably 15% by weight of water or less. The exact amount of water used will depend on the type of product the levels of the other ingredients used. Food product ingredients Any suitable ingredients can be used to produce the food product. (i) Flour The product will usually comprise a flour of some kind. The amount and type of flour will depend on the food product. The flour can be made, for example, from cassava, wheat, beans, rice, corn, millet or oats. If desired, the food product may further comprise baking powder and any other fermentation agent. (ii) Fat The product will usually comprise a fat of some kind. The amount and type of fat will depend on the food product. The fat may be, for example, based on dairy product such as butter, cream or cheese, a vegetable oil, animal oil, walnut oil, etc. (iii) Milk or milk-based ingredient The product may comprise milk or a milk-based ingredient (not butter since it is considered a fat as referred to above). Suitable examples include milk and milk powder, especially skimmed milk powder. The amount and type of milk or milk-based ingredient will depend on the food product. For foods with a more sweet flavor, such as biscuits, cakes, buns or pastes, the inclusion of a milk or milk-based ingredient, especially skimmed milk powder, provides an especially pleasing flavor to the food product in combination with the tea. According to a second aspect of the invention, milk or milk-based ingredient is present in an amount of up to 5 to 10% by weight, more preferably 0.1 to 3% by weight, most preferably 0.5 to 2.5. % by weight in the food product. (iv) Egg The food products may also comprise egg in any suitable amount. The egg can be in the form of a whole egg, egg whites, egg yolk or egg products. (v) Sugar The food products may also optionally comprise one or more natural sweeteners (sugars). Suitable natural sweeteners include sucrose, fructose, glucose, maltose and mixtures thereof. Sucrose is especially preferred either alone or in combination with another sugar. The amount of the added sugar is a matter of taste but will usually be in the range of 1 to 25% by weight, preferably 2 to 20% by weight, most preferably 5 to 15%. In some cases, sugar and / or fat-free products may be used. Other Optional Ingredients The food products may contain any of the minor, usual food ingredients, in conventional amounts, for example: flavorings including herbs and spices, salt, pepper dyes, preservatives, flavor improvers, emulsifiers, stabilizers, artificial sweeteners, flavors , etc. Typically, these ingredients are used in an amount of 5% by weight or less per ingredient, with the product comprising less than 25% by weight in total of these ingredients.

Fruits and pieces of fruits, vegetables and pieces of vegetables, honey, cereals such as oats and rice, nuts etc., can also be added to the food product to give flavor and / or texture. Depending on the type of food product, it may comprise a fruit juice. Any desired fruit juice can be added. Typically, amounts of up to 30% by weight in total of these ingredients can be added. Production of the food product The cooked food product can be produced by any suitable method to produce this type of food product. The right types of cooking methods are detailed above. The present invention will be further explained with reference to the following non-limiting examples. Additional examples within the scope of the present invention will be apparent to the person skilled in the art. EXAMPLES Example 1 A cookie according to the present invention was made with the formulation as given in table 1. The conventional method for making cookies was as follows.

Table 1 The cookies were cooked to have an acceptable flavor and could be stored in an airtight container for a prolonged period. The regular consumption of biscuits has a beneficial effect on the balance of the intestinal microflora and can also be used to improve infections for diarrhea in subjects who consume biscuits, including infectious diarrhea. Example 2 In in vitro experiments, black tea extract (1.5 mg / mL - 4.5 mg / mL) inhibited the development of Salmonella cholerasuis, Staphylococcus aureus, Staphylococcus sonnei and Escherichia coli K88.

Example 3 Anti-microbial properties have been attributed to tea. In addition, chewing tea was associated with improved resistance to enteric infections. To test the effect of black tea on acute infectious diarrhea, black tea was infused into intestinal segments of the small intestine, cannulated piglets infected with either enterotoxigenic Escherichia coli (ETEC) or heat-labile toxin from Escherichia coli (LT). The water extract dried by dew from the leaves of black tea was dissolved in osmotic solution. Black tea solutions with similar osmolality and similar pH were prefused (8 mL / hour) into segments of small intestine infected with ETEC or LT of piglets positive to the ETEC receptor. After an 8-hour perfusion, changes in net fluid and electrolyte absorption were determined by era2. In addition, the ability of black tea to inhibit LT-induced cytotoxicity in a Vero cell line was tested. All data were expressed as the mean ± the least significant difference (LSD). Significance levels were adjusted to P < 0.05. ETEC (171 ± 112 (-55%) versus 494 + 112 μL / cm2) significantly impaired the absorption of net intestinal fluid as well as the net absorption of sodium and chloride. Black tea partially reversed in a dose-dependent manner (P <0.05) significantly the reduction induced by ETEC in the net fluid (352 ± 112 (-20%) versus 171 ± 112 μ ?, p? 2 (- 55%), as well as the net absorption of sodium and chloride.The black tea also significantly restored the reduction induced by LT in the net absorption of fluid (322 + 112 (-27%) versus 494 ± 112 μ? A? 2), and the net absorption of sodium and chloride.In addition, black tea also inhibited in a dose-dependent manner, the LT-induced cytotoxity towards Vero cells.The consumption of black tea may be beneficial in the treatment of Secretory diarrhea Black tea probably not only acts against the development or adhesion of pathogens, but also against enterotoxins or changes in electrolyte transport induced by enterotoxins and the secretion of subsequent fluid.

It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is the conventional one for the manufacture of the objects to which it relates.

Claims

CLAIMS Having described the invention as above, the content of the following claims is claimed as property:

1. The use of a cooked food product comprising black tea leaves, a black tea extract or a mixture thereof, to maintain or improve the balance of the intestinal microflora and / or to treat or prevent diarrhea in a subject consuming the composition, and wherein the black tea leaves or the black tea extract is (are) present in an unbound state and is / are cooked (cooked) in the food product when it is cooked.

2. The use according to claim 1, wherein the product comprises 0.1 to 19% by weight of the black tea leaf.

3. The use according to any of the preceding claims, wherein the product comprises 0.1 to 5% by weight of the black tea extract.

4. The use according to any of the preceding claims, wherein the food product is either a cookie, - a bread product; a pasta; a cake; bun; a snack product or cereal-based products.

5. The use according to any of the preceding claims, which is a biscuit, cake, bun or pasta, and further comprising milk or a milk-based ingredient in an amount up to 10% by weight.

6. The use according to any of the preceding claims, wherein the product comprises a mixture of black tea leaves and black tea extract. The use according to claim 6, wherein the food product is consumed as a part of the subject's daily diet.