WO2001017370A1 - Compositions nutritionnelles - Google Patents

Compositions nutritionnelles Download PDF

Info

Publication number
WO2001017370A1
WO2001017370A1 PCT/GB2000/003452 GB0003452W WO0117370A1 WO 2001017370 A1 WO2001017370 A1 WO 2001017370A1 GB 0003452 W GB0003452 W GB 0003452W WO 0117370 A1 WO0117370 A1 WO 0117370A1
Authority
WO
WIPO (PCT)
Prior art keywords
trehalose
composition
food product
weight
individual
Prior art date
Application number
PCT/GB2000/003452
Other languages
English (en)
Inventor
Julian Michael Cooper
Michael Andrew Acaster
Michael Gleeson
Christopher Heath
Ruth Louise Botham
Original Assignee
British Sugar Plc
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
Application filed by British Sugar Plc filed Critical British Sugar Plc
Priority to AU70253/00A priority Critical patent/AU7025300A/en
Publication of WO2001017370A1 publication Critical patent/WO2001017370A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the use of compositions comprising trehalose for the nutrition of persons suffering from medical disorders mediated by insulin metabolism, such as diabetic persons. It also relates to the use of trehalose for the preparations of compositions for use in the treatment or prevention of such disorders.
  • the short term regulation of blood glucose levels after meals or during the first few hours of starvation is mainly determined by the release of the hormones insulin or glucagon into the blood stream.
  • the initial high blood glucose levels after consuming carbohydrate-rich foods can often be followed by low blood glucose levels as the released insulin overcompensates, an effect known as a hypoglycaemic dip.
  • Type I diabetes is caused by a lack of insulin as a result of damage to the B-cells of the pancreas and is treated with insulin administered by injection.
  • Type II diabetes commonly occurs with age and includes defects in the ability of the B-cells to respond to increased glucose concentrations or decreased sensitivity of target cells to normal insulin levels. It has been hypothesised that controlling the incidence of insulin release might reduce the risk or postpone the onset of Type II diabetes.
  • Type III diabetes occurs during pregnancy.
  • Trehalose ⁇ -D-glucopyranosyl- ⁇ -D-glucopyranoside
  • trehalose is, in fact, rapidly absorbed by the body.
  • the mechanism of absorption is that trehalase enzyme in the microvilli of the small intestine breaks the trehalose down into its constituent glucose monomers, which are then absorbed through the intestinal wall.
  • WO96/08979 describes isotonic or hypotonic sports beverages containing trehalose.
  • the sports beverages containing trehalose are said to be useful for providing a quick energy boost by restoring blood glucose levels of athletes.
  • the use of trehalose rather than glucose is said to be desirable because of the lower osmotic pressure of a given weight concentration of a disaccharide such as trehalose compared to a monosaccharide such as glucose.
  • the sports beverages would be suitable for nutrition of diabetics.
  • EP-A-0619951 also describes energy supplements containing trehalose. Data are presented showing that relatively small orally administered doses of trehalose (apparently less than 0.01 g/kg of the body weight) boost blood glucose levels slightly more slowly than corresponding doses of pure glucose. It was also found that the trehalose gives a slightly smaller, but still substantial, insulin response than the equivalent amount of glucose. There is no suggestion in this reference to use trehalose in diabetic foodstuffs, and indeed the teaching of the reference suggests that trehalose should be used to achieve a quick boost in blood glucose levels. The reduction in insulin response of trehalose relative to glucose reported in this reference is insubstantial, and would not lead the skilled person to consider trehalose as a diabetic foodstuff.
  • EP-A-0693558 and EP-A-0850947 describe sweetener compositions comprising crystalline trehalose in combination with an intense sweetener such as ASPARTAME (Registered Trade Mark).
  • the sweetener compositions are said to be useful as low-calorie sweeteners to sweeten foods for persons with diabetes or obesity. This can only be the case if the sweetener is used to replace a larger amount of sucrose in order to achieve a desired sweetness in a product.
  • Tehalose itself is not a low calorie sweetener, since it is metabolised in the body and is less sweet than sucrose). In other words, these sweetener compositions must be substantially more sweet than sucrose, and must be used in substantially smaller amounts than sucrose, in order to achieve the stated advantages.
  • CN-A-1154214 describes proteinaceous foodstuffs containing 36-42% of protein, 8-10% of dietary fiber and 5 to 8% by weight of trehalose.
  • the foodstuffs are said to be useful as diabetic foods. Consumption of normal amounts of these foodstuffs would result in relatively low doses of trehalose. Furthermore, this level of dietary fiber would be expected to reduce significantly the digestion of trehalose.
  • the present inventors have found that larger doses of orally administered trehalose behave very differently from the small doses described in the above documents. Larger doses of trehalose are absorbed more slowly, and provoke a very much smaller insulin response in healthy subjects than corresponding oral doses of glucose. The reasons for this behaviour are not clear, but it may be due to a limiting rate for trehalose breakdown and transport in the small intestine. In any case, it leads to the surprising conclusion that trehalose may be especially suitable for the nutrition of diabetics and other persons suffering from disorders of insulin metabolism. Accordingly, the present invention provides a method of nutrition of a person suffering from a disorder of insulin metabolism comprising the step of oral administration of a composition comprising trehalose in an amount of at least 0.1 grams of trehalose per kilogram body weight of said person.
  • the present invention also provides the use of trehalose for the preparation of an edible composition for use in a method of treatment or prevention of disorders due to defective insulin metabolism comprising administration of the edible composition according to the method of the present invention.
  • the treatment referred to is not primarily curative, but rather is directed to reduction of the adverse effects that can arise from conventional nutrition of a person suffering from such a disorder by substitution of the trehalose composition for e.g a sucrose composition.
  • the preventive use of trehalose according to the present invention is envisaged because it is thought that the use of trehalose in nutrition instead of conventional sugars such as sucrose may reduce the incidence of disorders of insulin metabolism in persons predisposed to such disorders.
  • Such preventive use of trehalose is more a matter of dietary management performed by healthy individuals rather than active medical prophylaxis.
  • the disorder mediated by insulin metabolism may, for example, be diabetes (Type I or Type II) or hyperinsulinaemia. Conditions leading to increased risk of defects in insulin metabolism include obesity, heart problems, stroke, or physical trauma or disease of organs involved in insulin metabolism.
  • the disorder includes diabetes.
  • the use of trehalose according to the present invention may be especially useful for the prophylaxis of Type II diabetes.
  • the nutritional composition comprises at least 10% by weight of trehalose, more preferably at least 20% by weight of trehalose, still more preferably at least 30% by weight, and most preferably at least 40 or 50% by weight of trehalose based on the total weight of dry substance in the composition.
  • the composition comprises less than 8% by weight of dietary fiber, more preferably less than 5% by weight of dietary fiber, and most preferably less than 2% by weight of dietary fiber.
  • the composition is selected from the group consisting of chocolate, hard sweets, biscuits, fondants, jellies, jams, sauces, puddings, syrups, soft drinks, sweet or savoury snack foods, cakes and other baked goods, ice cream, and combinations thereof.
  • the composition may further comprise an intense sweetener such as saccharin or aspartame to bring the sweetness of the composition up to the level of an equivalent composition made with sucrose.
  • the total sweeteners in the composition preerably have a combined sweetness less than 1.5 times the sweetness of sucrose, more preferably less than 1.2 times the sweetness of sucrose. This enables the sweeteners, consisting mainly of trehalose, to fulfil the calorific and other (e.g. bulking and humectant) roles of sucrose in conventional foodstuffs.
  • Trehalose has been found to produce more acceptable diabetic or dietetic food products, for example with improved organoleptic properties or the lack of unpleasant gastro-intestinal effects associated with some carbohydrates such as fructose or sorbitol commonly used in such foods.
  • the step of oral administration comprises administration of at least 0.1g of trehalose per kg body weight of the diabetic person, preferably at least 0.3 g/kg, more preferably at least 0.5g/kg, and most preferably at least 0.7 g/kg.
  • the benefits of trehalose use in accordance with the present invention are especially notable at the higher doses.
  • the present invention also provides a diabetic packaged food product or beverage for individual consumption comprising at least 10 grams of trehalose.
  • the food product is portioned, and preferably individually packaged, for consumption of the whole food product portion by one person substantially at one time.
  • Examples include confectionery products such as candy bars, individual ice creams, individual baked products such as individual cakes, individual soft drinks such as cans of carbonated beverages, or individual desserts such as individual puddings, jellies, mousses or milk based desserts.
  • the individual food product contains at least 20g of trehalose, more preferably at least 30g of trehalose, still more preferably at least 40 g of trehalose, and most preferably at least 50g of trehalose.
  • the individual food product weighs from 20 to 250 grams, more preferably from 40 to 150 grams.
  • the individual beverage volume is from 150 to 1000 ml, more preferably from 200 to 750 ml.
  • Candy bars weighing 40 to 100g and soft drink cartons, cans or bottles having volumes of 250 to 550ml are especially preferred.
  • the weight concentration of trehalose in the food product is at least 25% based on the weight of the food product excluding packaging.
  • the concentration of trehalose in the beverage is at least 100mg/ml.
  • the trehalose in the packaged food products according to this aspect of the invention preferably substantially replaces the sucrose and other sugars such as maltose and glucose that are unsuitable for consumption by diabetics.
  • the food product or beverage comprises less sucrose than trehalose, and more preferably the food product comprises less than 10 g of sucrose, glucose or maltose.
  • the food product comprises less than 10% by weight of sucrose plus glucose plus maltose, and the beverage comprises less than 50 mg/ml of sucrose plus glucose plus maltose.
  • the packaged food products or beverages according to this aspect of the invention may contain added sweeteners such as ASPARTAME (Registered Trade Mark).
  • ASPARTAME Registered Trade Mark
  • the food products or beverages are not low calorie products.
  • the food products have a calorie content of at least 1 kcal/g, more preferably at least 2 kcal/g, and still more preferably at least 3 kcal/g.
  • the beverages have a calorie content of at least 0.2 kcal/ml, more preferably at least 0.3 kcal/ml and most preferably at least 0.4 kcal/ml.
  • Figure 1 shows the effect of ingesting 5% and 10% aqueous trehalose solutions on plasma glucose concentration of healthy (non-diabetic) subjects. Data are also shown for a placebo and for a comparative 5% glucose aqueous solution;
  • Figure 2 shows the effect of ingesting the same beverages as in Figure 1 on plasma insulin concentration of healthy (non-diabetic) subjects.
  • the glucose solution contained 5% w/v glucose and two trehalose solutions were used containing 5 and 10% w/v trehalose.
  • the mean fluid intakes were 1036 ⁇ 104 ml for the placebo (PLA), glucose (GLU) and 5% trehalose (T5) drinks and 518 ⁇ 52 ml for the 10% trehalose (T10) drink.
  • the mean sugar intakes were 51.8 ⁇ 5.2 g for the glucose and trehalose treatments.
  • the osmolality of the drinks was measured using a freezing point osmometer (Advanced Instruments) and was 110, 361 , 255 and 386 mOsm/kg for the PLA, GLU, T5 and T10 drinks, respectively (note that 80 mOsm/kg of each drink was attributable to the added trisodium citrate).
  • the order of the treatments was randomised and blinded to the subjects. The subjects remained seated throughout the 3 hours. During each test the subjects were asked about the palatability of the drinks and they were also asked to report any gastrointestinal discomfort experienced during and following the tests.
  • Blood samples were obtained before consumption of the drink and at 5, 10 and 15 minutes after consumption of the drink. Further blood samples were obtained at 15 minute intervals for up to 3 hours after consumption of the drink. About 5 ml of blood was placed into heparinised tubes. An aliquot was used to determine haemoglobin concentration and haematocrit so that plasma volume changes could be estimated according to Dill and Costill J. Appl. Phvsiol. Vol 37, pages 247-248 (1974). The remainder of the blood was centrifuged at 1500 g at 4°C to obtain plasma.
  • the latter was stored at -70°C prior to analysis for glucose using an enzymatic, spectrophotometric method (Sigma Chemicals kit HK-20), insulin (by radioimmunoassay using an ICN Biomedicals insulin antibody coated tube kit) and total protein (Biuret method, with bovine serum albumin as standard) concentrations.
  • the coefficient of variation for the assays was ⁇ 1.9% for glucose, ⁇ 0.5% for protein and ⁇ 3.0% for insulin.
  • the mean resting plasma glucose concentration before consumption of the drinks was 5.1 mmo1/1.
  • the change in plasma glucose concentration following consumption of the different drinks is shown in Figure 1.
  • On the PLA treatment the plasma glucose concentration remained stable throughout the 3 hour period. Following GLU ingestion, plasma glucose concentration rose significantly after 10 minutes and reached a peak of 7.64 ⁇ 0.57 mmo1/l alter 32 ⁇ 2 minutes and had returned to normal by 45-60 minutes. After 90-120 minutes the plasma glucose concentration fell to a minimum of 3.59 ⁇ 0.21 mmol/l; at this point the plasma glucose concentration was significantly lower than that observed on the T5 trial.
  • Plasma protein concentration fell on average by 7% during the tests (P ⁇ 0.0l) but there were no significant differences between the treatments.
  • the mean resting plasma insulin concentration before consumption of the drinks was 18 mU/l.
  • the change in plasma insulin concentration following consumption of the different drinks is shown in Figure 2.
  • the plasma insulin concentration remained stable throughout the 3 hour period.
  • plasma insulin concentration increased and reached a peak of 92 ⁇ 31 mU/l after 30 minutes and had returned to normal by 90-120 minutes.
  • trehalose has a glycaemic index that is on average a little lower that that of glucose, but is still medium-high. There was, however, a wide variation between different individuals. Those subjects who had a large AUC60 on T5 also showed a large response on T10, which suggests that interindividual differences in gut trehalase activity may be responsible for this large degree of variation.
  • Plasma glucose concentration was maintained at or above basal (placebo) levels for longer with T10 compared with GLU, and there was no significant reactive hypoglycaemia with T5 or T10, whereas this was noticeable 90-120 minutes after GLU ingestion. This is likely to be due to the substantially larger peak insulin response following GLU ingestion compared with the trehalose drinks.
  • Example 2 5 Foodstuffs in accordance with the present invention are prepared as follows:
  • the hard candy was prepared in accordance with the following instructions:
  • a milk chocolate was formulated as follows:-
  • the chocolate was made with conventional chocolate processing machinery in accordance with the following instructions:
  • the trehalose was milled to 50 ⁇ m.
  • Kneading Add all the ingredients except the lecithin and enough cocoa butter to provide a suitable consistency for the roller refining operation.
  • the chocolate was tempered with the same conditions as for standard milk chocolate (40°C-27°C-30°C) then moulded up.
  • a tomato ketchup was formulated as follows:-
  • Tomato Ketchup Spice LID-SM986 0.2 The tomato ketchup was prepared in accordance with the following instructions:- 1. Weigh out all ingredients except water and starch into pan. 2. Disperse starch in water then add to pan.
  • the biscuits were formulated as follows:-
  • the biscuits were prepared in accordance with the following instructions:- 1. Mix fat and sugar. 2. Dissolve salt in the water an

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Diabetes (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Obesity (AREA)
  • Hematology (AREA)
  • Medicinal Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • General Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Inorganic Chemistry (AREA)
  • Endocrinology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Emergency Medicine (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un procédé pour alimenter une personne souffrant d'un trouble de métabolisme de l'insuline tel que le diabète ou des personnes désirant réguler le métabolisme de l'insuline pour d'autres raisons. Le procédé consiste à administrer par voie orale une composition comprenant du tréhalose dans des quantités égales à 0,1 g / kg ou plus. On a découvert que le tréhalose, surtout en doses importantes telles que 0,3 g / kg, abaisse la glycémie et la réponse insuline par rapport aux quantités équivalentes de glucose et constituent en même temps un apport nutritionnel efficace. Les compositions comprenant du tréhalose peuvent servir au traitement ou à la prévention de toute une série de maladies impliquant le métabolisme de l'insuline telles que le diabète de type II. L'invention concerne aussi des aliments et boissons avec un conditionnement individualisé qui comprennent au moins 10 g de tréhalose.
PCT/GB2000/003452 1999-09-09 2000-09-08 Compositions nutritionnelles WO2001017370A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU70253/00A AU7025300A (en) 1999-09-09 2000-09-08 Nutritional compositions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9921336.5 1999-09-09
GB9921336A GB2353934A (en) 1999-09-09 1999-09-09 Nutritional compositions comprising trehalose for persons suffering from diabetes

Publications (1)

Publication Number Publication Date
WO2001017370A1 true WO2001017370A1 (fr) 2001-03-15

Family

ID=10860648

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2000/003452 WO2001017370A1 (fr) 1999-09-09 2000-09-08 Compositions nutritionnelles

Country Status (3)

Country Link
AU (1) AU7025300A (fr)
GB (1) GB2353934A (fr)
WO (1) WO2001017370A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6890571B2 (en) 2002-05-14 2005-05-10 National Starch And Chemical Investment Holding Corporation Slowly digestible starch product
US6929817B2 (en) 2002-05-14 2005-08-16 National Starch & Chemical Investment Holding Corporation Slowly digestible starch product
US7081261B2 (en) * 2002-05-14 2006-07-25 National Starch And Chemical Investment Holding Corporation Resistant starch prepared by isoamylase debranching of low amylose starch
WO2007073187A1 (fr) * 2005-12-20 2007-06-28 N.V. Nutricia Composition de glucides pour reponse plate au glucose
WO2012013975A1 (fr) 2010-07-27 2012-02-02 Omniceutica Limited Compositions nutritionnelles
US9095157B2 (en) 2006-11-09 2015-08-04 Toms Gruppen A/S Sweet confectionery products

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7759506B2 (en) 2002-02-25 2010-07-20 Diffusion Pharmaceuticals Llc Bipolar trans carotenoid salts and their uses
WO2004084655A1 (fr) * 2003-03-24 2004-10-07 Cerestar Holding B.V. Produits comestibles renfermant de l'isomaltulose et de la trehaolose qui permettent une liberation soutenue d'energie a partir d'hydrates de carbone, limitent les reactions glycemiques/insulinemiques et preservent l'osmolalite
US8231925B2 (en) 2004-08-20 2012-07-31 Cargill, Incorporated Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same
MX2007002052A (es) 2004-08-20 2007-07-16 Cargill Inc Sistemas de ingredientes que comprenden trealosa, productos alimenticios que contienen trealosa y metodos para elaborarlos.
NZ561664A (en) 2005-02-24 2011-02-25 Diffusion Pharmaceuticals Llc Trans carotenoids, their synthesis, formulation and uses
CN101687757A (zh) 2007-04-13 2010-03-31 扩散药品有限公司 双极性反式类胡萝卜素作为预治疗及其在周围血管疾病的治疗中的应用
BRPI0818119A2 (pt) * 2007-10-31 2015-08-04 Diffusion Pharmaceuticals Llc Uma nova classe de produtos terapêuticos que melhoram difusão de molécula pequena
EP3539542B1 (fr) 2009-06-22 2023-04-19 Diffusion Pharmaceuticals LLC Composés améliorant la diffusion et leur utilisation avec un thrombolitique
JP5869882B2 (ja) * 2010-03-05 2016-02-24 株式会社林原 インスリン抵抗性の予防及び／又は改善剤
AU2011262361A1 (en) 2010-06-02 2013-01-10 Diffusion Pharmaceuticals Llc Oral formulations of bipolar trans carotenoids
JP7032320B2 (ja) 2016-03-24 2022-03-08 ディフュージョン・ファーマシューティカルズ・エルエルシー 癌を処置するための、化学療法及び放射線療法を伴う二極性トランスカロテノイドの使用
IT201900001763A1 (it) * 2019-02-07 2020-08-07 Loris Ballarin Prodotto semilavorato per la preparazione di gelato a basso indice glicemico e a ridotto contenuto calorico

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62257346A (ja) * 1986-04-30 1987-11-09 Lotte Co Ltd パラチノ−スのフオンダン様糖菓の製造方法
EP0297887A1 (fr) * 1987-06-29 1989-01-04 Quadrant Bioresources Limited Traitement d'aliment
EP0622025A2 (fr) * 1993-04-28 1994-11-02 Ajinomoto Co., Inc. Denrées glacées sucrées et aliments gélatinisés
EP0688501A1 (fr) * 1994-05-31 1995-12-27 Ajinomoto Co., Inc. Procédé de panification
EP0693558A1 (fr) * 1994-07-19 1996-01-24 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Tréhalose, sa production et son utilisation
EP0797999A2 (fr) * 1996-03-26 1997-10-01 Eli Lilly And Company Formulations de protéine d'obésité
EP0834516A1 (fr) * 1996-10-07 1998-04-08 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Sirop avec trehalose en haute teneur
WO1999026485A1 (fr) * 1997-11-21 1999-06-03 Wm. Wrigley Jr. Company Chewing-gum contenant du trehalose
JPH11158075A (ja) * 1997-11-25 1999-06-15 Hayashibara Biochem Lab Inc 膵機能調節剤
JP2000007570A (ja) * 1998-06-24 2000-01-11 Hayashibara Biochem Lab Inc 抗内分泌障害剤
GB2339197A (en) * 1998-07-09 2000-01-19 Hayashibara Biochem Lab Crystalline trehalose dihydrate

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4034846B2 (ja) * 1996-12-10 2008-01-16 株式会社林原生物化学研究所 結晶性粉末糖質とその製造方法並びに用途

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62257346A (ja) * 1986-04-30 1987-11-09 Lotte Co Ltd パラチノ−スのフオンダン様糖菓の製造方法
EP0297887A1 (fr) * 1987-06-29 1989-01-04 Quadrant Bioresources Limited Traitement d'aliment
EP0622025A2 (fr) * 1993-04-28 1994-11-02 Ajinomoto Co., Inc. Denrées glacées sucrées et aliments gélatinisés
EP0688501A1 (fr) * 1994-05-31 1995-12-27 Ajinomoto Co., Inc. Procédé de panification
EP0693558A1 (fr) * 1994-07-19 1996-01-24 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Tréhalose, sa production et son utilisation
EP0797999A2 (fr) * 1996-03-26 1997-10-01 Eli Lilly And Company Formulations de protéine d'obésité
EP0834516A1 (fr) * 1996-10-07 1998-04-08 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Sirop avec trehalose en haute teneur
WO1999026485A1 (fr) * 1997-11-21 1999-06-03 Wm. Wrigley Jr. Company Chewing-gum contenant du trehalose
JPH11158075A (ja) * 1997-11-25 1999-06-15 Hayashibara Biochem Lab Inc 膵機能調節剤
JP2000007570A (ja) * 1998-06-24 2000-01-11 Hayashibara Biochem Lab Inc 抗内分泌障害剤
GB2339197A (en) * 1998-07-09 2000-01-19 Hayashibara Biochem Lab Crystalline trehalose dihydrate

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 200018, Derwent World Patents Index; Class B03, AN 2000-199606, XP002153212 *
PATENT ABSTRACTS OF JAPAN vol. 012, no. 139 (C - 491) 27 April 1988 (1988-04-27) *
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 11 30 September 1999 (1999-09-30) *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6890571B2 (en) 2002-05-14 2005-05-10 National Starch And Chemical Investment Holding Corporation Slowly digestible starch product
US6929817B2 (en) 2002-05-14 2005-08-16 National Starch & Chemical Investment Holding Corporation Slowly digestible starch product
US7081261B2 (en) * 2002-05-14 2006-07-25 National Starch And Chemical Investment Holding Corporation Resistant starch prepared by isoamylase debranching of low amylose starch
AU2003204157B2 (en) * 2002-05-14 2007-08-30 Brunob Ii B.V. Resistant starch prepared by isoamylase debranching of low amylose starch
WO2007073187A1 (fr) * 2005-12-20 2007-06-28 N.V. Nutricia Composition de glucides pour reponse plate au glucose
EP1832179A1 (fr) * 2005-12-20 2007-09-12 N.V. Nutricia Composition de fractions d'hydrates de carbone et réponse glycémique réduite
US8148350B2 (en) 2005-12-20 2012-04-03 N.V. Nutricia Carbohydrate composition for flat glucose response
US8691976B2 (en) 2005-12-20 2014-04-08 N.V. Nutricia Carbohydrate composition for flat glucose response
US9095157B2 (en) 2006-11-09 2015-08-04 Toms Gruppen A/S Sweet confectionery products
WO2012013975A1 (fr) 2010-07-27 2012-02-02 Omniceutica Limited Compositions nutritionnelles

Also Published As

Publication number Publication date
AU7025300A (en) 2001-04-10
GB2353934A (en) 2001-03-14
GB9921336D0 (en) 1999-11-10

Similar Documents

Publication Publication Date Title
CA2442204C (fr) Melanges de fructose, de sucrose et de lactose en tant qu'edulcorant en vrac basse calorie ayant un indice glycemique reduit
JP3242660B2 (ja) 濃縮された生物学的利用性カルシウム源を含有する甘味料
JP3199742B2 (ja) 濃縮された生物学的利用性カルシウム源
US6740350B2 (en) Confectionery compositions containing fiber
US3957976A (en) Methods for reducing cholesterol levels
WO2001017370A1 (fr) Compositions nutritionnelles
US20040058050A1 (en) Herbal sweetening composition
AU2002255882A1 (en) Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index
CA2292662A1 (fr) Composition de succedane de sucre univoque a consommer telle quelle ou a utiliser dans la patisserie ou la cuisine
WO2003103415A1 (fr) Nouvelles compositions d'edulcorant et procedes d'utilisation
JP2010527613A (ja) 遅消化性または消化抵抗性オリゴ糖組成物を含んでなる食用組成物
EP1202639B1 (fr) Méthode destinée à supprimer l'appétit
TWI303992B (fr)
MXPA06013616A (es) Composiciones de alimento que contienen creatina.
US7147883B1 (en) Compositions containing at least one polyol and inulin characterized by reduced tendencies of the at least one polyol to induce acute diarrhea
US6905702B1 (en) Methods for regulating blood glucose and appetite suppression in type 2 diabetics
AU2021249556A1 (en) Ulcerative colitis diet, formulae, products and methods thereof
WO2001033976A1 (fr) Methodes destinees a reguler la glycemie et a diminuer l'appetit chez des diabetiques de type 2
Clifford et al. Sugar and sweeteners
CN111990630A (zh) 一种低糖糖浆及其制备方法
Osberger et al. Pure fructose and its applications in reduced-calorie foods
US20090196956A1 (en) Low glycemic frozen confection
KR20020033336A (ko) 둥굴레 뿌리 추출물을 함유하는 식품 조성물
CN1168232A (zh) 蜂王浆花粉保健糖果
US20240108043A1 (en) Nonnutritive sweetener compositions, methods of manufacture and uses thereof

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CR CU CZ DE DK DM DZ EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT TZ UA UG US UZ VN YU ZA ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: JP