WO2006052135A2

WO2006052135A2 - Satiety enhancing compositions

Info

Publication number: WO2006052135A2
Application number: PCT/NL2005/050041
Authority: WO
Inventors: Marja Twigt; Jeroen Hugenholtz; Corinne Sprong; Fanny Weinbreck
Original assignee: Nizo Food Research B.V.
Priority date: 2004-11-15
Filing date: 2005-11-15
Publication date: 2006-05-18
Also published as: WO2006052135A3

Abstract

The present invention relates to compositions which enhance satiety. In particular, it relates to satiety enhancing compositions, their production and their use. The compositions are obtainable by fermenting a dairy, vegetable or animal product with a mixture of lactic acid bacteria and propionic acid bacteria without the addition of rennet. Compositions which have been obtained by fermenting a mixture of several types of substrates, for instance by fermenting fruit together with milk, or by fermenting vegetables together with fruit and milk, are also encompassed by the present invention.

Description

SATIETY ENHANCING COMPOSITIONS

Field of the invention

The present invention relates to compositions which enhance satiety. In particular, it relates to compositions which enhance satiety, to their production and their use.

Background of the invention

Today 1 billion adults are overweight and 300 millions are obese. This phenomenon occurs mostly in western societies and induces 3 - 6% of the total health care costs in several developed countries. Obesity is today's major health concern. A good way to induce weight loss is simply by burning more calories (moving more) or decreasing the amount of calorie intake.

A way to achieve the decrease of calorie intake is by eating or drinking products in lower amount or with fewer calories, such as low-fat food or fiber-rich products. However, many obese patients who have turned to low fat foods (especially those low in saturated fats) compensate their food intake by taking the same - or more - calories by eating more carbohydrates. These patients have trouble to restrain their food intake, and a satiety inducing product would help fighting that frustration.

Some products are reported to have a satiety effect. Recent research includes e.g. the addition of modified guar gum (Kovacs et al. 2001), hydroxycitrate (Westerterp-Plantenga and

Kovacs, 2002), grape-seed extract (Vogels et al. 2004). The addition of these compounds into food product induces satiety and reduces energy intake. Cox et al. (2000) have shown that infusion of linoleic acid or oleic acid in the jejunum reduces calorie intake in rats, but a long chain triacylglycerol does not. Liljeberg and Bjδrck (1996) carried out studies in rats and humans on the effect of sodium propionate in sourdough bread. They found that satiety is induced upon intake of the bread supplemented with sodium propionate, probably due to a lower gastric emptying rate. EPl 219297 relates to anti-obesity agents in food and drink which suppress excessive appetite. The active ingredient is a mixture of cyclic and/or straight chain poly lactic acids with a condensation degree of 3 to 19.

US 2003/0203004 relates to compositions containing long and short chain fatty acids, including propionic acid for the management of body weight. The active components are added into foods, beverages, tablets, emulsions and others and administrated orally. EP 2 214 934 describes food with yeast like structure for body weight management to which propionic acid has been added. The food is prepared by mixing anionic and cationic polymers with plant material.

Short description of the Figures.

Figure 1

Average intake of currant bun for breakfast by women.

Detailed description

The present invention relates to a composition for enhancing satiety, wherein the composition is obtainable by fermenting a substrate with a mixture of lactic acid bacteria and propionic acid bacteria.

One of the advantages of the present invention is that it provides composition which are very useful in body weight management. Compositions of the invention suitably give the feeling of satiety. Another advantage is that compositions according to the invention may be prepared by fermentation and do not require complicated purification steps after fermentation. The fermented end product will also contain live bacteria. This has the concommittant advantage that the product of the invention may be used as probiotic or as an ingredient for a probiotic. Another advantage of the product is that it can be produced by a completely natural process, without the need of additional ingredients.

Compositions of the invention

In one embodiment of the invention, the composition of the invention is a composition wherein at the end of the fermentation the lactic acid bacteria and propionic acid bacteria are present in a ratio of 10:1, 9:1, 8:1 or less, as long as it is not less than 0.1:1 , with the end concentration of bacteria in the range of 10⁷ - 10¹⁰ CFU/ml.

A composition according to the invention is obtainable by fermenting all kinds of dairy, vegetable and animal products or material including milk, be it skimmed, semi-skimmed, low fat or whole milk, plant material and vegetables, such as broccoli, Brussels sprouts, carrot, cabbage, cauliflower, celery, lettuce, garlic, ginger, green beans, olives, gherkins , potatoes, asparagus, corn, pumpkin, mushrooms; fruit, such as citrus fruits, stone fruits and other fruit including, bananas, oranges, mandarins, grapefruit, kiwi fruit, mango, pineapple, apricots, strawberries, blackberries, raspberries, cherries, blueberries, grapes, figs, peaches, nectarines, apples, pears, plums, guavas, lychees, melon and passion fruit; plant or animal proteins, including gluten, zein and soy protein; meat, be it artificial or not, including sausages.

Compositions which have been obtained by fermenting a mixture of several types of substrates, for instance by fermenting fruit together with milk, or by fermenting vegetables, and fruit and milk, are also encompassed by the present invention.

In a preferred embodiment, the composition of the invention is prepared without the addition of rennet. The addition of rennet will yield a cheese product. Cheese as a product is not encompassed in the scope of the present invention.

Methods of the invention

In another aspect, the present invention provides for a method for producing a liquid composition according to the invention. The method comprises fermenting a substrate with a mixture of lactic acid bacteria and propionic acid bacteria.

Any lactic acid bacterium (LAB) or propionic acid bacterium (PAB) may be used in the method according to the invention. Suitable genera of LAB include Lactococcus, Lactobacillus, Streptococcus, Pediococcus, Leuconostoc, Carnobacterium, Enterococcus and genera of PAB include Propionibacterium. In a preferred embodiment, a species from L. acidofilus or L. helveticus is used for fermentation, together with a species from Propionobacterium freudenreichii ssp. freudenreichii.

In the method according to the invention, also a mixture of LABs or a mixture of PABs may be used for fermentation. The LAB and PAB may be added simultaneously or one after another. If they are added consecutively, this may be in any order. The may be conveniently added as pre-inoculations, which means that they have been pre-cultured before addition.

In one embodiment, the lactic acid bacteria and propionic acid bacteria are present in a ratio of at least 0.2:1 at the start of the fermentation with a starting concentration of LAB or PAB ranging between 10⁵ and 10¹¹ CFU/ml. In a preferred embodiment, the bacteria are present in a LAB:PAB ratio between 1:10 and 10:1, preferably between 1:10 and 5:1, between 1:10 and 3 : 1 , or between 1:10 and 2:1, more preferably between 1 :7 and 1 :3 or between 1.7 and 1 :4.

Suitable substrates which may be used in the method according to the invention are dairy, vegetable and animal products as mentioned above and include milk, fruit, vegetables and other plant material, as well as plant and animal protein.

In one embodiment of the method of the invention, the substrate is fermented for at least about 16, 20, 24, 36 or 48 hours. Generally, fermentation will not take more than about 8, 10 or 12 days. The skilled person will understand that the optimal temperature during fermentation will be dependent on the strain which is used. Usually, a temperature of at least about 20, 24 or 30 degrees Celsius will be suitable. The temperature should not exceed 45 degrees Celsius. In a preferred embodiment, the temperature is at least 30 or 35 degrees Celsius. A composition which is particularly suitable is a composition which has been fermented for between about 2 to 12 days, about 2-10 days or for about 3-9 days. In a preferred embodiment, the composition has been fermented for 4-8 days. Such a composition is preferably fermented at a temperature between 20 and 45 degrees Celsius.

During fermentation, the pH of the mixture is kept at a pH which allows the growth of both type of bacteria. The skilled person will understand that, if the LAB is allowed to grow first, the pH will have a tendency to decrease, which would prevent the growth of the PAB. In such cases the pH should be controlled during fermentation. In a preferred embodiment, the pH is kept at a pH value in the range of about 5.5-6.0. If the PAB is allowed to grow first, such problems are not likely to occur.

Although fermentation can be performed under both aerobic and anaerobic conditions, it is preferably performed under anaerobic conditions, because the PABs are strictly anaerobic bacteria. Measures to create anaerobic conditions are well-known to the person skilled in the art and include cultivation using a nitrogen headspace.

At the end of the fermentation the mixture preferably contains more propionic acid bacteria than lactic acid bacteria. Preferably, at least twice, 5 times or 10 times as much PAB than LAB; more preferably at least 50 times, 100 times or 500 times as much PAB than LAB. Even more preferably at least 800 times, 10³ times, 10⁴ times or 10⁵ times as much PAB than LAB.

Applications of the compositions of the invention

In yet another aspect, the present invention provides for the use of a composition according to the invention for enhancing satiety. The composition may be used as such or may be used to prepare other food or feed products which can be used in for instance, body weight management. For instance, the composition of the invention may be used to prepare Swiss type cheese, pizza's, beverages, fruit juices, dairy deserts, dairy drinks, dressing, sausages, ready-to-eat meals, fermented vegetables.

Especially women, and in particular women between 18 and 65 year, more in particular women between 18 and 25, 25 and 40, 40 and 55 or 55 and 60 year may use the compositions of the invention for body weight management.

EXAMPLES

Example 1 Preparation of a fermented milk product according to the invention.

The growth of a mixed culture of Lactobacillus acidophilus and Propionibacterium freudenreichii in milk in a ratio of 1:5 was carried out using UHT skimmed milk as a substrate and a controlled pH of 5.8. The cell count of the pre-inoculum was 10⁹ cfu/ml for Propionibacterium freudenreichii and 10⁹ cfu/ml for Lactobacillus acidophilus. Cultures were incubated for 7 days at a temperature of 30°C using N₂ headspace. The cell count of the end concentration was 10⁹ cfu/ml for Propionibacterium freudenreichii and 10⁵ cfu/ml for Lactobacillus acidophilus. Subsequently the fermented product was tested for satiety- inducing effects. Example 2 Testing the satiating effect of the fermented dairy product

We investigated the effect of the fermented dairy product in comparison with a non-fermented dairy product and a water enriched product on subsequent food intake in normal-weight, overweight and obese men and women through a buffet experiment. All preloads were iso- energetic and iso- volumetric. An ad libitum breakfast was offered 35 minutes after the preload was consumed.

Subjects

Eighteen healthy women in the age of 18-65 years were recruited by a consumer research organization. These were normal-weight, overweight and obese subjects, with a body mass index (BMI) varying between 19 and 34 kg/m² . Their degrees of dietary restraint were determined using the Three-Factor Eating Questionnaire (TFEQ) Based on the outcome of the TFEQ these subjects showed no dietary restraint, also no disinhibition and no physiological hunger. Subjects were fully informed about the study and gave their written, informed consent. The study was approved by the Medical Ethical Committee of Wageningen University.

Products

Three different drinks were offered to the subjects in a double blind controlled randomized cross over full factorial design. It involved the fermented dairy product and two placebo drinks. The fermented dairy product was produced according to the invention. In order to check for energetic and volumetric equality, the fermented product was diluted with pasteurized cream and UHT skimmed milk in a ratio of 1: 1.26: 0.74. The first placebo consisted of a non fermented dairy product (UHT skimmed milk, commercially available). Again for the same reasons as mentioned above, the drink was diluted with pasteurized cream and UHT skimmed milk in a ratio of 1: 1.26: 0.74. This placebo controlled for possible satiating effects of proteins on its own, excluding the effect of fermentation. The second placebo was a water preload enriched with Fantomalt^® in a ratio of 1 : 0.72. Fantomalt^® is an energy supplement based on dextrin-maltose, produced by Nutricia, Zoetermeer, The Netherlands. This placebo was carbohydrate-rich and was a control for the protein-rich fermented dairy product.

All three drinks had the "generally regarded as safe" (GRAS) status. Furthermore, all preloads were large enough (150 ml; 1.0 MJ) to have a possible effect on subsequent energy intake, 35 minutes later.

Procedures

Each subject visited three times the test location; each visit with a time-interval of one week and every time testing a different preload. The three drinks were given in random order. The investigations took place in the morning and subjects were asked to arrive in a fasting state. 35 minutes after finishing each drink, the subjects were offered 400-g (SEM ± 30 g) of little pieces of currant buns for breakfast, ad libitum. The amount offered was such that there were always leftovers on the plate. After consumption the amount of food eaten was carefully measured for each subject.

Results

It turned out that all subjects (n = 18) consumed less quantity of currant buns for breakfast after drinking the fermented dairy product than after drinking the two placebos (see Figure 1) The satiating effect of the fermented dairy drink had already been identified in a pilot study (n=12). In this study the appetite profile, i.e. ratings of hunger, satiety, desire to eat, and comfort were recorded on a 100-mm visual analogue scale (VAS) (anchored for each with "not at all" and "very much") before and at regular time points after consumption of the preload. It appeared that subjects had less hunger and felt fuller after drinking the fermented dairy product than after drinking the placebo, i.e. the non fermented dairy product.

These results indicate an increase in satiety after drinking the fermented dairy product. REFERENCES

Cox et al. Suppression of food intake, body weight, and body fat by jejunal fatty acid infusion. Am. Journal Physiology, regulatory integrative comparatice Physiology. Vol. 278, R604-R610 (2000).

Kovacs, E. M., Westerterp-Plantenga, M. S., Saris, W. H., Goossens, I. Geurten, P. Brouns, F. The effect of addition of modified guear gum to a low-energy semisolid meal on appetite and body weight loss. Int. J. Obes. Relat. Metab. Disord. 2001 , 25(3): 307-315.

Liljeberg, H. G. M., Bjδrck, I. M. E. Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt. Am. J. Clin. Nutr. 1996, 64: 886-893.

Liu, J. A. P., Moon, N. J., Commensalistic interaction between Lactobacillus acidophilus and Propionibacterium shermanii, Applied and Environmental Microbiology, 1982, 44: 715-722.

Vogels, N., Nijs, I. M., Westerterp-Plantenga, M. S. The effect of grape-seed extract on 24 h energy intake in humans. Eur. J. Clin. Nutr. 2004, 58(4): 667-673.

Westerterp-Plantenga, M. S., Kovacs, E. M. The effect of (-)-hydroxycitrate on energy intake and satiety in overweight humans. Int. J. Obes. Relat. Metab. Disord. 2002, 26(6): 870-872.

Claims

1. Method for producing a composition for enhancing satiety, comprising fermenting a substrate with a mixture of lactic acid bacteria and propionic acid bacteria and omitting the addition of rennet.

2. Method according to claim 1 wherein the lactic acid bacteria and propionic acid bacteria are present in the range 1:10-10:1 at the start of the fermentation.

3. Method according to claim 1 or 2 wherein the fermentation is performed under anaerobic conditions.

4. Method according to claims 1-3 wherein the pH is controlled during fermentation, preferably the pH is kept at a value in the range of about 5.5-6.0

5. Method according to claims 1-4 wherein at the end of the fermentation the mixture contains more propionic acid bacteria than lactic acid bacteria.

6. Method according to claims 1-5 wherein the substrate is fermented for at least 16 hours up to 12 days, preferably at a temperature of at least 20 to 45 degrees Celsius.

7. Method according to claims 1-6 wherein the substrate is a dairy, vegetable or animal product.

8. A composition for enhancing satiety, wherein the composition is obtainable by fermenting a substrate with a mixture of lactic acid bacteria and propionic acid bacteria without the addition of rennet.

9. A composition according to claim 8 wherein the lactic acid bacteria and propionic acid bacteria are present in a ratio between 1 : 10 to 10 : 1 at the start of the fermentation.

10. A composition according to claim 8 or 9 wherein the composition is obtainable by fermenting a dairy, vegetable or animal product.

11. A composition according to claims 8-10 wherein the substrate is fermented for at least 16 hours up to 12 days, preferably at a temperature between 20 and 45 degrees Celsius.

12. Use of a composition according to claims 8-11 for enhancing satiety.

13. Use according to claim 12, wherein the composition is obtained by using milk as a substrate.

14. Use according to claim 13, for enhancing satiety in women.

15. Use according to claim 14, wherein the women are between 18 and 65 years old.