WO1988009132A1 - Use of amino acids for the preparation of a beverage - Google Patents

Use of amino acids for the preparation of a beverage Download PDF

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Publication number
WO1988009132A1
WO1988009132A1 PCT/SE1988/000273 SE8800273W WO8809132A1 WO 1988009132 A1 WO1988009132 A1 WO 1988009132A1 SE 8800273 W SE8800273 W SE 8800273W WO 8809132 A1 WO8809132 A1 WO 8809132A1
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WO
WIPO (PCT)
Prior art keywords
beverage
ready
drink
amino acids
chain amino
Prior art date
Application number
PCT/SE1988/000273
Other languages
French (fr)
Inventor
Eric Arthur Newsholme
Eva Blomstrand
Björn EKBLOM
Kjell Ericson
Original Assignee
Ab Pripps Bryggerier
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB878712160A external-priority patent/GB8712160D0/en
Priority claimed from GB878712159A external-priority patent/GB8712159D0/en
Application filed by Ab Pripps Bryggerier filed Critical Ab Pripps Bryggerier
Publication of WO1988009132A1 publication Critical patent/WO1988009132A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids

Definitions

  • the present invention relates to the use of naturally occur- ing amino acids for the preparation of beverages or instant mixtures, which when ingested alleviate the feeling of tired ⁇ ness and fatigue of mammals during and after endurance excer- cise or hard physical work and improve their physical and mental performance and recovery, and a method of improving the physical and/or mental performance during strenuous physical activity and delaying physical and mental exhaustion due to physical activity by ingestion of said beverage.
  • the concentration of the aromatic amino acids, phenylalanine, tyrosine and tryptophan and the branched-chain amino acids valine, leucine and isoleucine are particularly pertinent but no suggestion has been made as to how to improve the physical or mental performance of mammals during and after endurance exercise or alleviate fatigue induced by exercise or other hard physical work.
  • a beverage or an instant mixture comprising non-toxic amounts of the naturally occuring branched-chain amino acids, valine, leucine and isoleucine, optionally to ⁇ gether with mono and/or oligosaccharides and optionally phy ⁇ siologically acceptable food acids and/or salts thereof, alkalising agent, flavoring and aroma agents, leads to im ⁇ proved physical and mental performance during strenuous physi ⁇ cal activity and delays the physical and mental exhaustion as well as improve recovery due to physical activity.
  • the beverage or instant mixture shall contain at least one of the branched-chain amino acids valine, leucine and isoleucine but contains preferably at least two and most preferably all three branched-chain amino acids.
  • the maximum amounts of the branched-chain amino acids in the product according to the invention will, since the toxicity of the amino acids in question is low, be determined by such factors as the solubility of the amino acids, the taste of the product and also the economical aspect.
  • the minimum amounts of branched-chain amino acids in the product according to the invention are the amounts required to maintain the amino acid concentration in the blood stream.
  • the exact dose depends on such factors as the effect to be achieved, the nature of the exercise undertaken, the route of administration and the body weight of the subject and is such that by ingestion of adequate amounts before, during and after the exercise or work, the ⁇ amin ⁇ acid concentration in the
  • blood stream is maintained preferably increased.
  • the included amounts are generally in the region of from 2 to 40, prefer ⁇ ably from 2 to 20 grams total branched-chain amino acids per liter ready-to-drink beverage.
  • Leucine is included in the product in an amount of from 0 to 20 grams per liter, prefer ⁇ ably 0 to 10 grams per liter; isoleucine in an amount of from 0 to 10 grams per liter, preferably 0 to 5 grams per liter and valine in an amount of from 0 to 15 grams per liter, pre ⁇ ferably from 0 to 8 grams per liter with the proviso that the minimum amounts are not less than 2 grams per liter of ready- to-drink beverage.
  • the beverage or instant mixture should preferably further con ⁇ tain at least 1 gram per liter ready-to-drink beverage of mono and/or oligosaccharides to prevent hypoglycemia, an amount which preferably makes the ready-to-drink beverage ' hypotonic to facilitate a rapid transport through pylorus to the intes ⁇ tine where it is rapidly taken up by the blood stream and maintains an appropriate blood glucose level.
  • the amounts of oligosaccharides included in the beverage or instant mixture are such that the ready-to-drink beverage contains from 1 to 750 grams per liter, preferably 5 to 500 grams per liter and most preferably 50 to 100 grams per liter.
  • the oligosaccharides have an average molecular weight in the range of 500 to 2500 and a DE value of 6 to 40.
  • Monosaccharides may also be included in an amount of up to 55 grams per liter ready-to-drink beverage, preferably 0 to 10 and most preferably 0 to 2 grams per liter.
  • the ready-to-drink beverage shall preferably be hypotonic, viz. have an osmotic pressure lower than the normal pressure of blood plasma in order to be rapidly distributed from the ventricle.
  • the osmotic pressure shall preferably be within the range of 50 to 300 mOsmol/kg, most preferably 50 to 250 mOsmol/ kg.
  • Physiologically acceptable edible acids and/or salts thereof and/or alkalising agents as e.g. sodium or potassium bicarbo ⁇ nate may be included in order to achieve an appropriate pH- value, viz. within the range of 3.0 to 8.0, preferably 3.0 to 4.5.
  • the amounts of alkalising agents may be from 0 to 10 grams per liter ready-to-drink beverage, preferably from 0.1 to 5 grams per liter.
  • physiologically acceptable edible acids such as e.g. citric acid or citrate may be included in an amount of 0-2 grams per liter, preferably 0.1-1,6 grams per liter ready-to- drink beverage. Also equivalent amounts of maleic acids and/or maleate, tartaric acids and/or tartrates, orthophosphoric acid and/or corresponding phosphate may be included.
  • the beverage or instant mixture may also, with the aim of masking the bitter taste of the branched-chain amino acids, contain appropriate flavour or aroma agents in an amount adequate to mask the bitter taste.
  • appropriate flavour or aroma agents are preferably citrus oils or derivatives thereof.
  • physiologically acceptable mineral salts normally present in the body fluid, which during exercise are secreted with the perspiration may be included in an amount of 0 to 10 grams per liter ready-to-drink beverage, preferably 0 to 5 grams per liter and said salts may be NaCl, KC1, NaH binPO. and KH 2 P0 4 .
  • the amino acid or amino acids may be administered before, during and/or after the exercise though it is presently con ⁇ templated that the amino acids would be administered before the exercise or hard physical work, and for exercises or work of long duration during the exercise in order to improve physical and/or mental performance during the exercise or work. Administration after exercise is contemplated in order to improve recovery and prevent or delay post-exercise physical exhaustion and especially post-exercise mental exhaustion.
  • the invention contemplates the use of from 2 to 40 grams of the naturally occuring branched-chain amino acids in a beverage or instant mixture comprising at least 1 gram of mono- and/or oligosaccharides per liter ready-to-drink beverage and optionally adequate amounts of physiologically acceptable food acids and/or salts thereof, alkalising agents, flavouring and aroma agents; said beverage or instant mixture improves the physical and mental performance during strenuous physical activity by ingestion of an amount which maintains or preferably increases the amino acid concen ⁇ tration in the blood stream.
  • the invention further comprises a method of improving the physical and/or mental performance during strenuous physical activity and the delaying of physical and mental exhaustion due to physical activity by ingestion of the ready-to-drink beverage in an amount which maintains or preferably increases the amino acid concentration in the blood stream.
  • the stated ingredients are mixed to an instant mixture which is packed air-tight or the ingredients may be mixed in appropriate amounts of water.
  • the instant mixture in the stated amounts is then dissolved in 1 liter of water for use, either by the manufacture at the plant or by the user.
  • the ready-to-drink beverage has a pH of 4.4 and an osmotic pressure / "Of 190 mOsmol/kg.
  • the beverage or instant mixture is mixed and packed as above.
  • the instant mixture is dissolved as above in 1 liter of water,
  • the pH of the ready-to-drink beverage is 3.8 and the osmotic pressure 7 225 mOsmol/kg.
  • the beverage or instant mixture is mixed and packed as above.
  • the beverage or instant mixture is mixed and packed as above.
  • the instant mixture is dissolved as above in 1 liter of water,
  • the pH of the ready-to-drink beverage is 3.9 and the osmotic pressure ⁇ 235 mOsmol/kg.
  • the beverage or instant mixture is mixed and packed as above.
  • the instant mixture is dissolved as above in 1 liter of water
  • the pH of the ready-to-drink beverage is 3.6 and the osmotic pressure 7 - - - mOsmol/kg.
  • the beverage or instant mixture is mixed and packed as above.
  • the instant mixture is dissolved as above in 1 liter of water.
  • the pH of the ready-to-drink beverage is 4.3 and the osmotic pressure 7 ⁇ ' 237 mOsmol/kg.
  • the beverage or instant mixture is mixed and packed as above.
  • the instant mixture is dissolved as above in 1 liter of water.
  • the pH of the ready-to-drink beverage is 7.8 and the osmotic pressure Tf ' 270 mOsmol/kg.
  • the test also shows a decrease in plasma concentration of branched-chain amino acids during the running if only placebo was obtained, while an ingestion of 5 grams of branched-chain amino acids increased the concentration of branched-chain amino acids in the plasma.
  • the concentration at the end of the run was an average of 30% higher than before the start.
  • SE Standard error of the mean The figures refer to the plasma concentration ( ⁇ M) of branched chain amino acids of each of the 8 subjects participating at the test.
  • the running time varied between 1 h 52 min and 2 h 18 min but all subjects ran the two races within an individual time difference of 2 min 30 sec. All of the subjects felt it was "easier" to run after ingestion of the beverage according to the invention.
  • the plasma concentration of glucose increased from an average of 5.3 to 7.4 mM when the beverage according to the invention was obtained and from 5.0 to 6.6 mM when Pripps Pluss (-R')was obtained.
  • the plasma concentration of branched-chain amino acids increased from an average of 431 to
  • the figures refer to ingested amounts of beverage in liters during the test run and the plasma concentration of branched- chain amino acids before and after the test run.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Use of branched chain amino acids for the preparation of a beverage or instant mixture thereof for improving the physical and/or mental performance during strenuous physical activity and for delaying physical and mental exhaustion due to physical activity as well as to improve recovery, in an amount corresponding to 2 to 40 g/l of the ready-to-drink beverage, said beverage further comprising from 0 to 750 g/l of the ready-to-drink beverage of oligosaccharides and from 0 to 55 g/l of the ready-to-drink beverage of monosaccharides. The beverage or instant mixture comprising branched-chain amino acids and mono- and/or oligosaccharides. A method of improving the physical and/or mental performance during strenuous physical activity and for delaying physical and mental exhaustion due to physical activity as well as to improve recovery by ingestion of a ready-to-drink beverage.

Description

USE OF AMINO ACIDS FOR THE PREPARATION OF A BEVERAGE
The present invention relates to the use of naturally occur- ing amino acids for the preparation of beverages or instant mixtures, which when ingested alleviate the feeling of tired¬ ness and fatigue of mammals during and after endurance excer- cise or hard physical work and improve their physical and mental performance and recovery, and a method of improving the physical and/or mental performance during strenuous physical activity and delaying physical and mental exhaustion due to physical activity by ingestion of said beverage.
Beverages which during exercise rapidly provide liquid and carbohydrates to the body and thus maintain the blood sugar content and insuline level of the body, are previously known, cf. SE 6807617-3, USP 4 312 856 and USP 4 649 051.
It has also previously been suggested that mixtures of amino acids should be used for maintenance of the nitrogen balance when given as the sole source of nitrogen in the diet and for the treatment of uraemic conditions (cf. the Physicians' Desk Reference, 31:st Edition 1977 by Charles E. Baker, p. 1566 and USP 3 764 703). It is also previously known that amino acids have an unpleasant bitter taste and a limited solubility and attempts to solve said problems are suggested in USP 4228099.
It has previously been suggested that there may be a relation¬ ship between the concentration of various amino acids in the blood stream and the improvement in mood during endurance exercise.
The concentration of the aromatic amino acids, phenylalanine, tyrosine and tryptophan and the branched-chain amino acids valine, leucine and isoleucine are particularly pertinent but no suggestion has been made as to how to improve the physical or mental performance of mammals during and after endurance exercise or alleviate fatigue induced by exercise or other hard physical work.
With the present invention it has surprisingly been dis¬ covered that a beverage or an instant mixture comprising non-toxic amounts of the naturally occuring branched-chain amino acids, valine, leucine and isoleucine, optionally to¬ gether with mono and/or oligosaccharides and optionally phy¬ siologically acceptable food acids and/or salts thereof, alkalising agent, flavoring and aroma agents, leads to im¬ proved physical and mental performance during strenuous physi¬ cal activity and delays the physical and mental exhaustion as well as improve recovery due to physical activity.
The beverage or instant mixture shall contain at least one of the branched-chain amino acids valine, leucine and isoleucine but contains preferably at least two and most preferably all three branched-chain amino acids.
The maximum amounts of the branched-chain amino acids in the product according to the invention will, since the toxicity of the amino acids in question is low, be determined by such factors as the solubility of the amino acids, the taste of the product and also the economical aspect.
The minimum amounts of branched-chain amino acids in the product according to the invention are the amounts required to maintain the amino acid concentration in the blood stream.
The exact dose depends on such factors as the effect to be achieved, the nature of the exercise undertaken, the route of administration and the body weight of the subject and is such that by ingestion of adequate amounts before, during and after the exercise or work, the^aminό acid concentration in the
" blood stream is maintained preferably increased. The included amounts are generally in the region of from 2 to 40, prefer¬ ably from 2 to 20 grams total branched-chain amino acids per liter ready-to-drink beverage. Leucine is included in the product in an amount of from 0 to 20 grams per liter, prefer¬ ably 0 to 10 grams per liter; isoleucine in an amount of from 0 to 10 grams per liter, preferably 0 to 5 grams per liter and valine in an amount of from 0 to 15 grams per liter, pre¬ ferably from 0 to 8 grams per liter with the proviso that the minimum amounts are not less than 2 grams per liter of ready- to-drink beverage.
The beverage or instant mixture should preferably further con¬ tain at least 1 gram per liter ready-to-drink beverage of mono and/or oligosaccharides to prevent hypoglycemia, an amount which preferably makes the ready-to-drink beverage' hypotonic to facilitate a rapid transport through pylorus to the intes¬ tine where it is rapidly taken up by the blood stream and maintains an appropriate blood glucose level.
The amounts of oligosaccharides included in the beverage or instant mixture are such that the ready-to-drink beverage contains from 1 to 750 grams per liter, preferably 5 to 500 grams per liter and most preferably 50 to 100 grams per liter. The oligosaccharides have an average molecular weight in the range of 500 to 2500 and a DE value of 6 to 40.
Monosaccharides may also be included in an amount of up to 55 grams per liter ready-to-drink beverage, preferably 0 to 10 and most preferably 0 to 2 grams per liter.
The ready-to-drink beverage shall preferably be hypotonic, viz. have an osmotic pressure lower than the normal pressure of blood plasma in order to be rapidly distributed from the ventricle. The osmotic pressure shall preferably be within the range of 50 to 300 mOsmol/kg, most preferably 50 to 250 mOsmol/ kg.
Physiologically acceptable edible acids and/or salts thereof and/or alkalising agents as e.g. sodium or potassium bicarbo¬ nate may be included in order to achieve an appropriate pH- value, viz. within the range of 3.0 to 8.0, preferably 3.0 to 4.5.
The amounts of alkalising agents may be from 0 to 10 grams per liter ready-to-drink beverage, preferably from 0.1 to 5 grams per liter.
The physiologically acceptable edible acids such as e.g. citric acid or citrate may be included in an amount of 0-2 grams per liter, preferably 0.1-1,6 grams per liter ready-to- drink beverage. Also equivalent amounts of maleic acids and/or maleate, tartaric acids and/or tartrates, orthophosphoric acid and/or corresponding phosphate may be included.
The beverage or instant mixture may also, with the aim of masking the bitter taste of the branched-chain amino acids, contain appropriate flavour or aroma agents in an amount adequate to mask the bitter taste. Such agents are preferably citrus oils or derivatives thereof.
Also, physiologically acceptable mineral salts normally present in the body fluid, which during exercise are secreted with the perspiration, may be included in an amount of 0 to 10 grams per liter ready-to-drink beverage, preferably 0 to 5 grams per liter and said salts may be NaCl, KC1, NaH„PO. and KH2P04.
The amino acid or amino acids may be administered before, during and/or after the exercise though it is presently con¬ templated that the amino acids would be administered before the exercise or hard physical work, and for exercises or work of long duration during the exercise in order to improve physical and/or mental performance during the exercise or work. Administration after exercise is contemplated in order to improve recovery and prevent or delay post-exercise physical exhaustion and especially post-exercise mental exhaustion.
Thus, the invention contemplates the use of from 2 to 40 grams of the naturally occuring branched-chain amino acids in a beverage or instant mixture comprising at least 1 gram of mono- and/or oligosaccharides per liter ready-to-drink beverage and optionally adequate amounts of physiologically acceptable food acids and/or salts thereof, alkalising agents, flavouring and aroma agents; said beverage or instant mixture improves the physical and mental performance during strenuous physical activity by ingestion of an amount which maintains or preferably increases the amino acid concen¬ tration in the blood stream.
The invention further comprises a method of improving the physical and/or mental performance during strenuous physical activity and the delaying of physical and mental exhaustion due to physical activity by ingestion of the ready-to-drink beverage in an amount which maintains or preferably increases the amino acid concentration in the blood stream.
The invention will be further illustrated by the following Examples:
Beverage and instant mixtures Example 1 grams/liter
Leucine 8.0
Isoleucine 6.0
Valine 6.0
Oligosaccharides 1.4
DE = 40
Average molecular weight 500
Fructose 1.1
Citric acid 0.25
Trisodiumcitrate 0.066
Flavouring agent 0.27
The stated ingredients are mixed to an instant mixture which is packed air-tight or the ingredients may be mixed in appropriate amounts of water.
Ready-to-drink beverage
The instant mixture in the stated amounts is then dissolved in 1 liter of water for use, either by the manufacture at the plant or by the user. The ready-to-drink beverage has a pH of 4.4 and an osmotic pressure /"Of 190 mOsmol/kg.
Example 2 grams/liter
Leucine 7.05
Isoleucine 3.45
Valine 4.50
Oligosaccharides 75.00
DE = 17
Average molecular weight 1887
Citric acid 1.68
Trisodiumcitrate 0.38
NaCl 0.40
KC1 0.05
NaH2P04 . 2H20 0.05
KH2P04 0.15 NaHCO- 0.05
KHCO- 0.05
Flavouring agent 0.05
The beverage or instant mixture is mixed and packed as above.
Ready-to-drink beverage
The instant mixture is dissolved as above in 1 liter of water, The pH of the ready-to-drink beverage is 3.8 and the osmotic pressure 7 225 mOsmol/kg.
Example 3 grams/liter
Leucine 5.65
Isoleucine 2.75
Valine 3.60
Oligosaccharides 75.00
DE = 24
Average molecular weight 1460
Citric acid 1.53
Trisodiumcitrate 0.42
NaCl 0.35
KC1 0.1
NaH2P04 . 2H20 0.1
KH2P04 0.1
NaHC03 0.1 Flavouring agent 0.1
The beverage or instant mixture is mixed and packed as above.
Ready-to-drink beverage
The instant mixture is dissolved as above in 1 liter of water, The pH of the ready-to-drink beverage is 3.8 and the osmotic pressure ^y 230 mOsmol/kg. Example 4
grams/liter
Leucine 4.70 Isoleucine 2.35 Valine 2.95 Oligosaccharides 75.00
DE = 29
Average moleculare weight 1167 Citric acid 1.38 Trisodiumcitrate 0.46 NaCl 0.30 KC1 0.15
NaH2P04 0.20 NaHCO- 0.15 Flavouring agent 0.15
The beverage or instant mixture is mixed and packed as above.
Ready-to-drink beverage
The instant mixture is dissolved as above in 1 liter of water, The pH of the ready-to-drink beverage is 3.9 and the osmotic pressure ^235 mOsmol/kg.
Example 5
grams/liter
Leucine 8.0
Isoleucine 4.0
Oligosaccharides 75.00
DE = 24
Average molecular weight 1460 Citric acid 1.30 Trisodium citrate 0.33 NaCl 0.25 KC1 0 . 20
Figure imgf000011_0001
KH2P04 0 . 05
NaHCO 0 .10
KHCO 0 . 10
Flavour: Lng agent 0 . 5
The beverage or instant mixture is mixed and packed as above.
Ready-to-drink beverage
The instant mixture is dissolved as above in 1 liter of water The pH of the ready-to-drink beverage is 3.6 and the osmotic pressure 7 - - - mOsmol/kg.
Example 6 grams/liter
Leucine 10.0
Oligosaccharides 75.00
DE = 29
Average molecular weight 1167
Citric acid 1.22
Trisodiumcitrate 0.73
NaCl 0.20
KC1 0.25
NaH2P04. 2H20 0.30
KHCO 0.10
Flavouring agent 0.85
The beverage or instant mixture is mixed and packed as above.
Ready-to-drink beverage
The instant mixture is dissolved as above in 1 liter of water. The pH of the ready-to-drink beverage is 4.3 and the osmotic pressure 7}' 237 mOsmol/kg. Example 7 grams/liter
Leucine 8.0
Valine 4.0
Oligosaccharides 75.00
DE = 7
Average molecular weight 2500
Citric acid 1.8
NaHCO- 2.5
KHCO 2.5
Flavouring agent 1.25
The beverage or instant mixture is mixed and packed as above.
Ready-to-drink beverage
The instant mixture is dissolved as above in 1 liter of water. The pH of the ready-to-drink beverage is 7.8 and the osmotic pressure Tf' 270 mOsmol/kg.
TESTS Example I
Three individuals each drank a solution containing 10 g of three branched-chain amino acids (2.3 g isoleucine, 3 g valine, 4.7 g leucine) and blood samples were taken 0, 15, 80 and 170 minutes after ingestion for measurement of total branched-chain amino acid concentration. Results are given in Table 1.
Table 1
Individual Plasma cone. (u ) of branched- -chain amino aci
Time after ingestion
(min) 0 15 80 170
1 390 764 1565 840
2 420 954 1288 697
3 363 1470 1365 687
Mean 391 1053 1406 741 Example II
Two volunteers were each given 1.5 g of branched-chain amino acid in 150 ml water to drink 7 minutes before the start of a run and another 1.5 g in 150 ml water 23 minutes after the start of the run. Blood samples were taken approximately 10 minutes before the first drink, 20 minutes and 60 minutes after the start of the run. Branched-chain amino acid concen- trates were measured enzymatically. Results are shown in Table 2.
Table 2 Individual Plasma cone. (μM) of branched-chain amino acids Time of running (min.) -17 20 60
1 460 450 660
2 365 520 590
Example III
Eight volunteers participated in the test which took place on the same day of the week during two subsequent weeks and with approximate the same outdoor temperature and weather condi¬ tions. The running distance was 24 kilometers. Each of the volunteers obtained before the start and after 13 kilometers running a beverage containing 2.5 grams of branched-chain amino acids of the same composition as the two previous tests or flavoured water (placebo). The results of experienced physical effort are disclosed in Table 3a and the results of mental effort in Table 3b.
Table 3a Ingested drink Running distance Branched-chain amino acid Placebo
0 - 13 km 2.3 2.3
13 - 18 km 2.5 2.0
18 - 24 km 2.1 1.5 Table 3b
Ingested drink
Running distance Branched chain amino acids Placeo
0 - 13 km 2.1 2.4
13 - 18 km 2.8 2.0
18 - 24 km 2.6* 1.5
*Indicates p<0.05 as compared with Placebo
The figures of Tables 3a and 3b are the mean values (n = 8) of the estimated physical (3a) and mental (3b) efforts, wherein in an estimation scale: The score 1 is rated as heavy The score 2 is rated as medium The score 3 is rated as easy.
The test also shows a decrease in plasma concentration of branched-chain amino acids during the running if only placebo was obtained, while an ingestion of 5 grams of branched-chain amino acids increased the concentration of branched-chain amino acids in the plasma. The concentration at the end of the run was an average of 30% higher than before the start.
Table 3c
Plasma cone, of branched-chain amino acids
Subject Branched chain amino acid-drink Placebo
Before After Before After
1 542 633 498 368 2 378 507 442 611 3 517 382 333 313
4 387 457 407 208
5 367 536 277 303
6 378 581 498 298
7 368 507 528 253
8 478 705 447 368 Mean 427 538 429 340 SE . 21.3 35.8 30.7 43.1
SE = Standard error of the mean The figures refer to the plasma concentration (μM) of branched chain amino acids of each of the 8 subjects participating at the test.
Example IV
Six well-trained male volunteers obtained each at two separate long distance runs (30 kilometers indoor running) either
Pripps (commercially available sport drink sold by AB
Pripps Bryggerier, Stockholm, Sweden) or the beverage according to Example 3 in the amounts stated in Table 4.
Blood samples were taken before and immediately after the runs for analysis of the concentrations of branched-chain amino acids and glucose.
The running time varied between 1 h 52 min and 2 h 18 min but all subjects ran the two races within an individual time difference of 2 min 30 sec. All of the subjects felt it was "easier" to run after ingestion of the beverage according to the invention.
During the run the plasma concentration of glucose increased from an average of 5.3 to 7.4 mM when the beverage according to the invention was obtained and from 5.0 to 6.6 mM when Pripps Pluss (-R')was obtained. The plasma concentration of branched-chain amino acids increased from an average of 431 to
945 μM when drinking the beverage according to the invention while the concentration decreased from 464 to 354 μM when ς_ drinking Pripps Pluss .
The conclusion is that the beverage according to the inven¬ tion has an effect on mental fatigue as well as physical tiredness. Table 4a Plasma concentration (μM) of branched-chain amino acids
Subject Beverage according to Pripps Plus ;s®
Example 3
Ingested Plasmaconc. of Ingested
■R ΛΔ Plasmaconc. of BCAA amount (1) Before After amount (1) Before After
1 0.92 458 1379 0.81 487 420
2 0.60 363 625 0.60 382 320
' '"3 0.45 406 940 0.55 396 348
4 0.92 453 1350 0.87 558 267
5 0.43 434 639 0.46 487 425
6 0.50 473 735 0.63 473 344
Mean 0.64 431 945* 0.65 464 354*
SE 16.6 141 26.7 24.7
The figures refer to ingested amounts of beverage in liters during the test run and the plasma concentration of branched- chain amino acids before and after the test run.
*Indicates p< 0.05 as compared with the "Before" value
Table 4b Plasma concentration (μM) of glucose (Ingested amounts as in Table 4a)
Subject Beverage according Pripps Pluss to Example 3
Before After Before After
1 5.7 8.3 5.6 8.5
2 3.2 7.0 3.2 5.5
3 5.3 7.5 4.9 6.1
4 6.1 9.4 5.4 8.6
5 5.8 6.1 5.8 6.1
6 5.5 6.3 5.3 4.8
Mean 5.3 7.4* 5.0 6.6
SE 0.43 0.51 0.30 0.65
'Indicates p <0.05 as compared with the "Before" value

Claims

1. Use of branched chain amino acids for the preparation of a beverage or instant mixture therefore for improving the physical and/or mental performance during strenuous physical activity and for delaying physical and mental exhaustion due to physical activity as well as to improve recovery, in an amount corresponding to 2 to 40 g/1 of the ready-to-drink beverage, said beverage further comprising from 0 to 750 g/1 of the ready-to-drink beverage of oligosaccharides and from 0 to 55 g/1 of the ready-to-drink beverage of monosaccharides .
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2. Use according to claim 1 of the branched chain amino acids in an amount of 0 to 20 g/1 leucine and/or 0 to 10 g/1 isoleucine and/or 0 to 15 g/1 valine with the proviso that the minimum amounts are not less than 2 g/1 of the ready-to-drink beverage.
3. Use according to claims 1 and 2 of the branched chain amino acids in an amount of 0 to 10 g/1 leucine and/or 0 to 5 g/1 isoleucine and/or 0 to 8 g/1 valine with the proviso that the minimum amounts are not less than 2 g/1 of the ready-to-drink beverage.
4. Use according to claims 1 to 3 of the branched chain amino acids in an amount of 5 to 500 g/1 and most preferably from 50 to 100 g/1 of the ready-to-drink beverage of oligosaccharides.
5. Use according to claims 1 to 4 of the branched chain amino acids in an amount of 0 to 10 g/1 and most preferably 0 to 2 g/1 of the ready-to-drink beverage of monosaccharides.
6. Use according to claim 1 of the branched chain amino acids for the preparation of a ready-to-drink beverage, comprising a water-based liquid, preferably water.
7. Use according to claims 1 and 6 of the branched chain amino acids for the preparation of a beverage, having a pH within the range 3.0 to 8.0, preferably 3.0 to 4.5.
8. Use according to claim 1 and 6 of the branched chain amino acids for the preparation of a beverage, having an osmotic pressure within the range 50 to 400 mOsmol/kg, preferably 50 to 300 mOsmol/kg.
9. Use according to claim 1 and 6 of the branched chain amino * acids for the preparation of a beverage or instant mixture therefore, further comprising physiologically acceptable edible acids, in an amount of 0 to 2 g/1, preferably 0.1 to 1.6 g/1 of ready-to-drink beverage, alkalising agents in an amount of 0 to 10 g/1, preferably 0.1 to 5 g/1 of ready-to- drink beverage and physiologically acceptable mineral acids in an amount of 0 to 10 g/1, preferably 0 to 5 g/1 of ready-to- drink beverage and aroma or flavouring agents in an amount which masks the bitter taste of branched-chain amino acids.
10. Use according to claim 1, 6 and 9 of the branched chain amino acids for the preparation of a beverage or instant mixture therefore, further comprising citric acid and/or cit¬ rate; sodium or potassium bicarbonate; and NaCl, KCl, NaH2P04 or KH2P04-
11. Beverage or instant mixture therefore for improving the physical and/or mental performance during strenuous physical activity and for delaying physical and mental exhaustion due to physical activity as well as to improve recovery, compris¬ ing from 2 to 40 g/1 ready-to-drink beverage of branched chain amino acids, from 0 to 750 g/1 ready-to-drink beverage of oligosaccharides and up to 55 g/1 ready-to-drink beverage of monosaccharides.
12. The beverage or instant mixture according to claim 11 comprising 0 to 20 g/1 leucine and/or 0 to 10 g/1 isoleucine and/or 0 to 15 g/1 valine with the proviso that the minimum amounts are not less than 2 g/1 of the ready-to-drink beve- age.
13. The beverage or instant mixture therefore according to claims 11 and 12, comprising 0 to 10 g/1 leucine and/or 0 to 5 g/1 isoleucine and/or 0 to 8 g/1 valine with the proviso that the minimum amounts are not less than 2 g/1 of the ready-to- drink beverage.
14. The beverage or instant mixture therefore according to claims 11-13, comprising 5 to 500 g/1 and most preferably from 50 to 100 g/1 of the ready-to-drink beverage of oligosaccha¬ rides.
15. The beverage or instant mixture therefore according to claims 11-13, comprising 0 to 10 g/1 and most preferably 0 to 2 g/1 of the ready-to-drink beverage of monosaccharides.
16. Ready-to-drink beverage, comprising a water-based liquid, preferably water,' and the instant mixture of claim 11.
17. The beverage according to claim 11 and 16 having a pH within the range 3.0 to 8.0, preferably 3.0 to 4.5.
18. The beverage according to claim 11 and 16 having an osmotic pressure within the range 50 to 400 mOsmol/kg, preferably 50 to 300 mOsmol/kg.
19. The beverage or instant mixture according to claim 11 and 16, further comprising physiologically acceptable edible acids, in an amount of 0 to 2 g/1, preferably 0.1 to 1.6 g/1 of ready-to-drink beverage, alkalising agents in an amount of 0 to 10 g/1, preferably 0.1 to 5 g/1 of ready-to-drink bever¬ age and physiologically acceptable mineral acids in an amount of 0 to 10 g/1, preferably 0 to 5 g/1 of ready-to-drink bever¬ age and aroma or flavouring agents in an amount which masks the bitter taste of branched chain amino acids.
20. The beverage or instant mixture according to claim 11, 16 and 19, further comprising citric acid and/or citrate; sodium or potassium bicarbonate; and NaCl, KCl, NaH„P04 or KH_P04. or potassium bicarbonate; and NaCl, KC1, NaH-PO, or KH2P04.
21. A method of improving the physical and/or mental per¬ formance during strenuous physical activity and for delaying physical and mental exhaustion due to physical activity as well as to improve recovery by ingestion of a ready-to-drink beverage according to claim 16.
PCT/SE1988/000273 1987-05-22 1988-05-24 Use of amino acids for the preparation of a beverage WO1988009132A1 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GB8712159 1987-05-22
GB8712160 1987-05-22
GB878712160A GB8712160D0 (en) 1987-05-22 1987-05-22 Beverage products
GB878712159A GB8712159D0 (en) 1987-05-22 1987-05-22 Anti-fatigue compositions
CA000576994A CA1336869C (en) 1987-05-22 1988-09-09 Use of amino acids for the preparation of a beverage

Publications (1)

Publication Number Publication Date
WO1988009132A1 true WO1988009132A1 (en) 1988-12-01

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WO1999027801A1 (en) * 1997-11-27 1999-06-10 Tagg Npd Limited Revitalisation formulation
MD2455C2 (en) * 2003-02-17 2004-12-31 Валериу РУДИК Process for obtaining alcoholic and nonalcoholic beverages with spirulina extract

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999027801A1 (en) * 1997-11-27 1999-06-10 Tagg Npd Limited Revitalisation formulation
MD2455C2 (en) * 2003-02-17 2004-12-31 Валериу РУДИК Process for obtaining alcoholic and nonalcoholic beverages with spirulina extract

Also Published As

Publication number Publication date
AU1942488A (en) 1988-12-21
CA1336869C (en) 1995-09-05

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