MXPA06012851A - Processes for preparing plant matter extracts and pet food compositions - Google Patents

Abstract

Disclosed herein are processes for preparing a plant matter extract, as well as food compositions comprising such extracts. The plant matter is selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The processes include providing plant matter selected from the group consisting of avocado, alfalfa, fig, primrose, and mixtures thereof;combining the plant matter with an aqueous solution and optionally with an enzyme, further optionally with heating, to provide a digested plant mixture;concentrating the digested plant mixture to enhance the concentration of carbohydrate therein. The processes for preparing food compositions further include combining the digested plant mixture with one or more food composition components.

Description

PROCESSES FOR PREPARING VEGETABLE EXTRACTS AND FOOD COMPOSITIONS FOR PETS FIELD OF THE INVENTION The present invention is directed to the processes for preparing an extract of vegetable matter, including the processes for preparing pet food compositions containing said extracts. In certain embodiments, the pet food extracts or compositions prepared thereby may comprise a selected carbohydrate component, or a plant material selected from avocado, alfalfa, fig, cowslip and mixtures thereof.

BACKGROUND OF THE INVENTION There are studies that indicate that the restriction of caloric intake through food deprivation delays certain unwanted cellular processes in laboratory animals, many of them associated with aging and age-related diseases. In particular, it has been shown that caloric restrictions consistently extend the lifespan, delay the onset and retard the progress of tumors and slow the physiological aging of several systems. Clearly, research over more than sixty years has shown that caloric restriction is a nutritional intervention that consistently extends longevity in animals. See Weindruch and Walford, "The Retardation of Aging and Disease by Dietary Restriction," (The retardation of aging and disease through diet restrictions) Springfield,! L: Charles C. Thomas (1988); Yu, "Modulation of Aging Processes by Dietary Restriction", (Modulation of aging processes through dietary restrictions) Boca Raton: CRC Press (1994); and Fishbein, "Biological Effects of Dietary Restriction," (Biological Effects of Dietary Restrictions) Springer, New York (1991). These effects of caloric restriction on the duration of life and the generation of tumors have been reported repeatedly since the first McKay studies. See McKay et al., "The Effect of Retarded Growth on the Length of Lifespan and Upon Ultimate Body Size", (The effect of delayed growth on the duration of life and on the final body size) J. Nutr., Vol. 10, pgs. 63-79 (1935). Clearly, in the past two decades, a resurgence in interest over caloric restriction in gerontology has led to a general acceptance that this manipulation of diet decreases the physiological aging of many systems. See Weindruch and Walford, "The Retardation of Aging and Disease by Dietary Restriction," (The retardation of aging and disease through dietary restrictions) Springfield, IL: Charles C. Thomas (1988); Yu, "Modulation of Aging Processes by Díetary Restriction", (Modulation of aging processes due to diet restrictions) Boca Ratón: CRC Press (1994); and Fishbein, "Biological Effects of Dietary Restriction," (Biological Effects of Dietary Restrictions) Springer, New York (1991). Reductions in fasting glucose and insulin levels are easily measured with caloric restriction biomarkers. Rodents under caloric restriction showed lower levels of fasting and insulin glucose and the peaks of glucose and insulin levels achieved during a glucose tolerance test are reduced in those with caloric restriction. See Kalant et al., "Effect of Diet Restriction on Glucose Metabolism and Insulin Responsiveness and Aging Rats," (Effect of dietary restriction on glucose metabolism and response to insulin and aged rats), Des. of mechanical aging., Vol. 46, p. 89-104 (1988). It is also known that hyperinsulinemia is a risk factor associated with many disease processes, including heart disease and diabetes (Balkau and Eschwege, Diabetes Obes, Metab.1 (Suppl 1): S23-31, 1999). Reduced insulin levels and body temperature are two of the most reliable indicators of this altered metabolic profile (Masoro et al., J. Gerontol, Biol. Sci. 47: B202-B208, 1992); Koizumi et al., J. Nutr. 117: 361-367, 1, 987; Lañe et al., Proc. Nat. Acad. Sci. 93: 4154-4164, 1996). Components such as 2-deoxy-D-glucose have been described that block or inhibit certain aspects of carbohydrate metabolism and can therefore mimic the effects of caloric restriction (Rezek et al., J. Nutr.106: 143-157, 1972, U.S. Patent Application Publication No. 2002/0035071). These components exert a number of physiological effects, including reducing body weight, decreasing plasma insulin levels, reducing body temperature, delaying the formation and growth of tumors, and raising circulating glucocortocoid hormone levels. (For a review see Roth et al., Ann. NY Acad. Sci. 928: 305-315, 2001). These effects result from the inhibition of carbohydrate metabolism. However, the commercial utility of said components has been limited, especially since the commercial processes for preparing said components have yet to be identified. The inventors mentioned herein provide processes for preparing compositions comprising an extract of vegetable matter containing said component. In particular, it has been discovered that the components herein can be processed from a plant material and then optionally subjected to traditional food processing (such as, for example, extrusion or other energetic methods) without compromising the integrity of the component.

BRIEF DESCRIPTION OF THE INVENTION The present invention is directed to processes for preparing an extract of vegetable matter and, separately, processes for preparing a food composition by the provision of the extracted plant material. The processes for preparing an extract of plant matter that include: (a) Providing a plant material selected from the group consisting of avocado, alfalfa, fig, primula, and mixtures thereof; (b) combining the plant material with an aqueous solution and optionally with an enzyme, further optionally with heat, providing a mixture of digested plant material; Y (c) concentrating the mixture of digested plant material to improve the concentration of the carbohydrate therein. Processes for preparing a food composition comprising an extract of vegetable matter include: (a) Providing a plant material selected from the group consisting of avocado, alfalfa, fig, primula, and mixtures thereof; (b) combining the plant material with an aqueous solution and optionally with an enzyme, further optionally with heat, providing a mixture of digested plant material; (c) concentrating the digested plant material mixture to improve the concentration of the carbohydrate therein; and (d) combining the mixture of digested plant material with one or more components of food compositions.

DETAILED DESCRIPTION OF THE INVENTION Throughout this description various documents such as publications and patents are mentioned. All the cited documents are considered incorporated into this description as a reference. The mention of any given document should not be construed as an admission that it constitutes a prior industry with respect to the present invention. All percentages and proportions are calculated by weight, unless otherwise indicated. All percentages and proportions are calculated based on the total composition, unless indicated otherwise. Reference is made herein to the trade names of the components used in the invention. The inventors of the present are not intended to be limited to materials with a certain trade name. Equivalent materials (eg, those obtained from a different source with a different name or reference number) to those cited by their trade name may be substituted and used in the descriptions herein. Various modalities or individual characteristics are described in the description of the invention. It will be apparent to those of skill in the industry that all combinations of these embodiments and features are possible and that these may result in preferred embodiments of the present invention.

The compositions herein may comprise, consist essentially of, or include any of the features or embodiments described herein. Although several particular embodiments and / or individual features of the present invention have been illustrated and described, it will be obvious to those skilled in the industry that various other changes and modifications can be made without departing from the spirit and scope of the invention. As will be apparent also, all combinations of the embodiments and features taught in the above description are possible and may result in preferred embodiments of the invention. As used herein, the term "pet" means a domestic dog or cat. PROCESSES OF THE PRESENT INVENTION The present invention is directed to processes for preparing an extract of vegetable matter and, separately, processes for preparing a food composition by the provision of the extracted plant material. In one embodiment, the food composition is a pet food composition. Processes for preparing an extract of plant material comprising: (a) Providing a plant material selected from the group comprising avocado, alfalfa, fig, primula, and mixtures thereof; (b) combining the plant material with an aqueous solution and optionally with an enzyme, further optionally with heat, providing a mixture of digested plant material; Y (c) concentrating the mixture of digested plant material to improve the concentration of the carbohydrate therein. Processes for preparing a food composition comprising an extract of vegetable matter include: (a) Providing the plant material selected from the group comprising avocado, alfalfa, fig, primula, and mixtures thereof; (b) combining the plant material with an aqueous solution and optionally with an enzyme, optionally also by heating, to provide a mixture of digested plant material; (c) concentrating the mixture of digested plant material to improve the concentration of carbohydrates therein; and (d) combining the mixture of digested plant material with one or more components of food compositions. The vegetal matter provided in the different processes can be avocado, alfalfa, fig, primula and mixtures of these. These plants are known to contain carbohydrate components such as 2-deoxy-D-glucose, 5-thio-D-glucose, 3-O-methylglucose, 1,5-anhydro-D-glucitol, 2,5-anhydro-D -many, or manoheptulosa. See for example the US patent application. with no. of publication 2002/0035071. Processes that result in extracts that have high concentrations of mannoheptose are preferred herein. Advantageously, mannoheptulose or any other component may be present as a component of vegetable matter such as avocado, or another enriched source of mannoheptulose such as alfalfa, fig or primula. The plant material may be a portion or an entire plant, such as leaves, fruits, seeds or pits, especially at least those portions of the plant that contain high levels of the carbohydrate component. The inclusion of one or more of these components as part of the extracts of food compositions herein are useful, for example, in altering the utilization of glucose or other energy sources to mimic the metabolic effects of caloric restriction. Without wanting to be limited by theory, the present use of anti-glucose metabolites to alter glucose metabolism serves to lower the metabolic rate through the inhibition of glucose as a source of energy at the cellular level. The prudent use of components that block the normal metabolism of cellular glucose can result in changes in physiological function that are similar to those that arise from caloric restriction. It has been consistently shown that caloric restriction extends the longevity of animals. See Weindruch and Walford, "The Retardation of Aging and Disease by Dietary Restriction," (The retardation of aging and disease through dietary restrictions) Springfield, IL: Charles C. Thomas (1988); Yu, "Modulation of Aging Processes by Dietary Restriction", (Modulation of aging processes through dietary restrictions) Boca Raton: CRC Press (1994); and Fishbein, "Biological Effects of Dietary Restriction," (Biological Effects of Dietary Restrictions) Springer, New York (1991). The plant material may include the fruit, seed (or pit), branches, leaves, or any other portion of the relevant plant or combinations thereof. For example, in one embodiment of the present, the avocado is provided and the process may begin with the complete or partial avocado fruit, including the pit or without it (or partially without it). If the vegetable matter that is provided contains a pit, or a partial pit, the pit or portion thereof may optionally be removed before further processing. Alfalfa, fig or primula can be processed in a similar way. Avocado (also commonly called avocado) contains unusually enriched sources of manoheptulosa, as well as related sugars and other carbohydrate components. Avocado is a subtropical perennial fruit tree that grows most successfully in areas of California, Florida, Hawaii, Guatemala, Mexico, the Antilles, South Africa and Asia. Avocado species include, for example, Persea Americana and Persea nubigena, including all varieties within these illustrative species. Species may include "Anaheim", "Bacon", "Creamhart", "Duke", "Strong", "Ganter", "Gwen", "Hass", "Jim", "Lula", "Lyon", "Mexicola "," Mexicola Grande "," Murrieta Green "," Nabal "," Pinkerton "," Queen "," Puebla "," Reed "," Rincon "," Ryan "," Spinks "," Topa Topa "," Whitsell "," Wurtz ", and" Zutano ". The fruit of the avocado is especially preferred for use in the present, it may contain the pit or where the pit is removed or at least partially removed. The fruit of Persea Americana is especially preferred for use in the present, as well as the fruits of varieties that produce larger fruits (eg, approximately 340 g (12 ounces) or more when the fruit is ripe), such as Anaheim, Creamhart, Fort, Hass, Lula, Lyon, Murrieta Green, Nabal, Queen, Puebla, Reed, Ryan and Spinks. It is also reported that the plant material of alfalfa, fig or primrose provides relatively high levels of mannoheptulose. Alfalfa is also called Medicago sativa. You can also use the fig, or Ficus carica (including the Cluster fig or the Sycamore fig, for example), as well as Primula or Primula officinalis. In one embodiment, the production of a mixture of digested plant material comprises a combination of the plant material with an aqueous solution, such as water, to assist with the maceration of the plant into manageable constituents. Optionally, but preferably, an enzyme having cellulose or pectin activity, or any combination thereof (such as a cellulase, hemicellulase or pectinase) is included to assist with such maceration, including to aid in the dissolution and release of carbohydrates through the breaking of the cell wall. The utility of said enzymatic treatment can be improved by heat during said maceration, such as from above room temperature to about 120 ° C, or to about 100 ° C, or from about 60 ° C to about 120 ° C, or from about 60 ° C to approximately 100 ° C. In addition, the agitation is preferably used, generally for up to about 24 hours, but depending on the batch in process. In one embodiment, the pH is controlled to preserve the enzymatic activity, often in a pH range of about 4 to about 6, preferably in the pH range of about 5 to about 6. As such, depending on factors such as the maturity of the vegetable matter, the quality of the aqueous solution of the process (such as the water added to the process, for example), and the like, amounts of acid or base may be desirable since they will be appreciated by the industry insiders . Optionally, to assist with the deactivation of the enzymes present, the heat may be increased at the time of, or after the initial heating and stirring to form the digested plant material mixture. The water is optionally heated to the processing temperatures before the addition of the plant material. The heat can be applied through a lined tank that uses low vapor pressure. The mixture of digested plant material can result in fractions that can be separated according to common techniques. For example, the fractions present in the digested plant material mixture can be separated by filtration to provide the carbohydrate extract as the resulting filtrate, discarding the filtrate pellet. Other methods may include, but are not limited to, gravimetric, centrifugal methods, other leaks, or combinations of these. The carbohydrate extract can then be concentrated, optionally using at least one concentration method selected from the group comprising heating, vacuum drying, evaporation, refractory window drying, lyophilization, spray drying, any other useful technique, or any combination of the previous ones. In one embodiment, at least one technique such as the refractive window drying technique is used. Once concentrated, the carbohydrate extract can be used in the pet food compositions of the present invention. In one embodiment of the present, the present processes result in preferred yields of mannoheptulose or other carbohydrate or carbohydrate extract, based on the initial mass of plant material (eg, avocado). In one embodiment, the performance of the mannoheptulose present in the post-concentration carbohydrate extract is less than about 20%, or from about 0.1% to about 10%, or from about 1% to about 7%, based on the initial mass of plant matter. In another embodiment, the yield of the carbohydrate extract after the concentration is less than about 30%, or about 5% to about 25%, or about 8% to about 20%, based on the initial mass of the material vegetable. Of course, even higher yields may be desirable and lower yields may be acceptable.

The food compositions may be prepared in accordance with the present processes also including the combination of the digested plant material mixture with one or more components of food compositions. As used herein, the term "food composition" means a composition whose purpose is to be ingested by an animal, such as a human, or other animal (including a pet). For example, a pet food composition is a food composition whose purpose is to be ingested by a pet. The food compositions are widely known in the industry. Pet food compositions may include, but are not limited to, nutritionally balanced compositions suitable for daily feeding and also supplements (eg, sweets) that may be nutritionally balanced. As used herein, the term "nutritionally balanced", with reference to the pet food composition, means that the composition has the known nutrients required to sustain life in adequate amounts and proportion based on the recommendations of recognized authorities in the field of pet nutrition. In one embodiment of the present invention, the inventive processes are used to prepare a food composition comprising a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1, 5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; manoheptulose; and mixtures of these. In another embodiment, such a component is present in the composition prepared at specific levels. In particular, it has been found that relatively low levels, as well as relatively high doses of the component, while useful, may provide less than optimal efficacy for the desired purposes. In particular, it has been surprisingly discovered that an optimal dose for the pet, on a daily basis, is from about 1 mg / kg to about 15 mg / kg, more advantageously from about 2 mg / kg to about 10 mg / kg. kg, even more advantageously from about 2 mg / kg to about 5 mg / kg, where (as will usually be understood in the industry) "mg" refers to the level of the component and "kg" refers to the kilograms of the pet. In certain embodiments, this may result in the preparation of pet food compositions comprising less than about 5%, or less than about 2%, or from about 0.0001% to about 0.5% of the component, all by weight of the composition. The level of the component can be determined by someone with normal knowledge in the industry based on a variety of factors, for example, the shape of the pet food composition (e.g., whether it be a dry composition, a semi-moist composition, a composition wet, or a supplement, or any other form or mixture thereof). The technician with common experience will be able to use the preferred optimal doses and use them to determine the optimum level of component within a given pet food composition.

Similarly, the optimum levels of plant matter extract, of course, will depend on the level of effective component within said extract. The optimum extracts can be found herein and comprise from about 1% to about 99% of the component, alternatively from about 5% to about 75% of the component, alternatively from about 10% to about 50% of the component, all by weight of the extract . The food compositions should contain one or more components of the food compositions which, of course, will be widely known in the industry. For example, pet food compositions may advantageously include components of food compositions with the intention of providing the daily requirements for the diet, as well as rewards (eg, dog biscuits) or other food supplements. Optionally, the composition herein can be a pet food composition of dry composition (eg, coarse ground pet food), a semi-moist composition, a wet composition or a mixture thereof. On the other hand or in addition, the composition is a supplement, such as a sauce, drinking water, yogurt, powder, suspension, sandwich, candy (e.g., cookies) or any other form of supply. In one embodiment, the food compositions may comprise, on a dry matter basis, from about 10% to about 90% crude protein, alternatively from about 20% to about 50% crude protein, alternatively from about 20% to about 40%. % raw protein, by weight of the food composition, or alternatively from about 20% to about 35% of the crude protein. The crude protein material may comprise vegetable proteins such as soy, cottonseed, and peanut, or animal proteins such as casein, albumin, and meat protein. Non-limiting examples of meat protein useful herein include a protein source chosen from the group comprising beef, pork, lamb, chicken, vegetables, and mixtures thereof. In addition, the compositions may comprise, based on the dry matter, from about 5% to about 40% fat, as an alternative of about 10% to about 35% fat, by weight of the food composition. The compositions of the present invention may further comprise a carbohydrate source. Grains or cereals such as rice, corn, milo, sorghum, barley, wheat and the like are illustrative sources. The compositions may also contain one or more other materials such as dehydrated whey flour and other dairy by-products.

EXAMPLES The following examples are presented to illustrate the invention and it is not intended in any way to limit the scope thereof.

EXAMPLE 1 Avocado extract containing high levels of mannoheptulose is prepared according to the following process and is used in pet food compositions: A complete avocado fruit is provided (approximately 900 Kilograms). The fruit is divided and the pit is removed, either partially or totally, providing approximately 225 kilograms of halves of avocado without stone. The raw avocado is loaded in a disintegrator, where after a little stirring, water (approximately 3000 Kilograms) and CELLUBRIX (commercially available from Novozymes A / S) (approximately 1 liter) are also charged. The mixture is more agitated and at the same time heated to approximately 66 ° C. Once the loading is completed, more CELLUBRIX (approximately 1 liter) is added and the whole mixture is kept under stirring for approximately 12 hours at a controlled pH of about 5.5. The temperature is then increased to about 80 ° C and then maintained at least about 2 hours. The resulting digested plant mixture is then filtered at 80 ° C to provide the carbohydrate extract as the filtrate. The carbohydrate extract is then evaporated in a simple recirculation system at 80 ° C, under vacuum, to provide the carbohydrate extract having from about 10% to about 20% solids and a pH of about 5.5. The extract is then concentrated using a refractive window dryer to provide approximately 100 Kilograms of the extract as a crystalline or powder (a yield of approximately 11% carbohydrate extract, based on an initial mass of the whole avocado fruit, which is analyzed as the yield of approximately 4.5% of mannoheptulose, based on the initial mass of the whole avocado fruit). The extract can be used in the pet food compositions of the present invention.

EXAMPLE 2 Two kibble dry food compositions are prepared having the following components in the approximate amounts indicated, using methods that are industry standard, including extrusion, and given to cats as food for their daily meal: You can substitute avocado with some other vegetable matter that has a high content of manheptulose. Vitamins and minerals include vitamin E, beta-carotene and vitamin A, zinc oxide, ascorbic acid, manganese sulfate, copper sulfate, manganese oxide, Calcium pantothenate, biotin, vitamin B12, vitamin B1, niacma, vitamin B2, vitamin B, vitamin D3, folic acid Example 3 A meat-flavored sauce composition is prepared by combining the following components in a conventional manner: Vitamins and minerals include vitamin E, beta-carotene and vitamin A, zinc oxide, ascorbic acid, manganese sulfate, copper sulfate, manganous oxide, calcium pantothenate, biotin, vitamin B12, vitamin B1, niaana, vitamin B2, Vitamin Be, vitamin D3, phytic acid One fluid ounce of the sauce composition is mixed with half a cup of a standard dry dog food diet, daily before feeding a dog. The amounts of the sauce composition are determined according to the wish of the dog's keeper.

Claims (11)

1. A process for preparing an extract of vegetable matter; the process is characterized by: (a) Providing a plant material selected from the group comprising avocado, alfalfa, fig, primula, and mixtures thereof; (b) combining the plant material with an aqueous solution and optionally with an enzyme, further optionally heating, to provide a mixture of digested plant material; and (c) concentrating the digested plant material mixture to improve the concentration of the carbohydrate thereof.

2. The process according to claim 1, further characterized in that the plant material comprises the fruit of the avocado and is combined with the aqueous solution and the enzyme, with heat, to provide the mixture of digested plant material.

3. The process according to any of the preceding claims, further characterized in that the heating is carried out at a temperature ranging from above room temperature to about 120 ° C.

4. The process according to any of the preceding claims, further comprising separating the fractions present in the digested plant material mixture, if any, to provide the carbohydrate extract.

5. The process according to any of the preceding claims, further characterized in that after providing the plant material, further characterized in that the fruit of the avocado comprises a pit, the process further comprises at least partially removing the pit.

6. The process according to any of the preceding claims, further characterized in that the enzyme is a cellulase enzyme.

The process according to any of the preceding claims, further characterized in that the fractions present in the digested plant material mixture are separated by filtration to provide the carbohydrate extract as the resulting filtrate.

The process according to any of the preceding claims, further characterized in that the carbohydrate extract is concentrated using at least one concentration method selected from the group comprising heat, vacuum drying, refractive window drying, lyophilization and drying by aspersion.

9. The process according to any of the preceding claims, further characterized in that the yield of mannoheptulose present in the extract of vegetable matter is less than about 20%, based on the initial mass of the plant material.

10. A process according to any of the preceding claims, further characterized by combining the mixture of digested plant material with one or more components of food compositions. The process according to claim 9, further characterized in that the components of the food composition comprise components of the pet food composition.