WO2006067824A1 - Pasta with improved digeribility comprising isoflavones - Google Patents

Pasta with improved digeribility comprising isoflavones Download PDF

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Publication number
WO2006067824A1
WO2006067824A1 PCT/IT2005/000750 IT2005000750W WO2006067824A1 WO 2006067824 A1 WO2006067824 A1 WO 2006067824A1 IT 2005000750 W IT2005000750 W IT 2005000750W WO 2006067824 A1 WO2006067824 A1 WO 2006067824A1
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Prior art keywords
isoflavones
pasta
added
alimentary
dough
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PCT/IT2005/000750
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French (fr)
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WO2006067824A8 (en
Inventor
Carlo Clerici
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Aliveris S.P.A.
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Publication of WO2006067824A1 publication Critical patent/WO2006067824A1/en
Publication of WO2006067824A8 publication Critical patent/WO2006067824A8/en

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    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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 production of alimentary pastas and other farinaceous products (e.g. biscuits, snacks, base for pizza, etc.) provided with improved digestibility characteristics and particularly to alimentary pastas added with isoflavones.
  • alimentary pastas and other farinaceous products e.g. biscuits, snacks, base for pizza, etc.
  • Object of the present invention is thus to provide a production process for alimentary pastas of any type and format free from the above-cited drawbacks. According to the present invention, such object is achieved with the process whose features are specified in the main claim. Further features are specified in the subsequent claims, which also cover the products obtained with the process according to the present invention.
  • the process according to the present invention is based on the recent scientific finding of the inventor who has found that the emptying time of the stomach, inverse function of the digestibility, is substantially reduced if small amounts of isoflavones are added to the farinaceous dough used in the production process.
  • Isoflavones are diphenolic compounds present in many edible plants, and they are among the main constituents of the phytoestrogens class. It is also known that the isoflavones are provided with a variety of biological activities among which, being of particular importance, those mediated by the estrogens receptors and the antioxidant one. These properties allow to explain some of the beneficial properties that the isoflavones exert at heart, bones and brain level.
  • GI glycemic index
  • the glycemic index expresses the postprandial glycemic response of a food compared to that of a reference food; it is calculated as an expression of the percentage ratio of the area under the glycemic response curve of the food under study and the area under the glycemic response curve of the standard food, glucose or white bread (whose GI is set to 100).
  • the standard food and the food under study are made eat in two subsequent days by a certain number of subjects. An average is then made of the percentages obtained for each subject in order to have the GI of the food under study. Choosing foods on the basis of the GI thereof allows to prepare healthy meals improving the glycemic control.
  • the isoflavones are added or mixed with the farinaceous dough used by the pasta factory in amounts comprised between 10 and 1000 mg of isoflavones for each dough kilogram. It is obvious that on the basis of the dough nature, the amount of isoflavones to be added has to be chosen by taking into account the peculiar features of the isoflavone additive used.
  • suitable additives can be used isoflavones of natural origin, obtained from natural sources among which clover, kudzu and soybean, parts of soybean such as germs or hypocotyls or soy proteins isolated or purified, commercially available. They are usually formed of mixtures of the following isoflavones:
  • the isoflavones produced through chemical syntheses can also be successfully employed in the process according to the present invention.
  • the farinaceous dough is subject to the subsequent processing steps according to the known methods.
  • the addition of small amounts of isoflavones does not involve the need for adopting particular expedients.
  • Fig. 1 shows a comparative bar chart about the gastric emptying times of traditional pasta consumers and of the pasta according to the present invention
  • Fig. 2 shows a diagram illustrating the glycemic index reduction in the pasta according to the present invention.
  • Fig. 3 shows a comparative diagram illustrating the glycemic and insulinemic curve in subjects fed with the pasta according to the present invention and traditional pasta.
  • Isoflavones of natural origin or of synthesis were added to a hard corn flour dough in amounts between 10 and 1000 mg per kg of pasta. Water was added to the mixture in the amount of about 30%. The resulting dough was subject to the subsequent operations by using for such purpose a die for spaghetti. 9.5 kg of spaghetti were obtained wherein it was verified that they contained the same amount of isoflavones initially introduced in the dough.
  • EXAMPLE 2 The influence of isoflavones present in the foods on the gastric emptying time was examined in 20 healthy adults to whom was randomly administrated traditional pasta not containing isoflavones or the pasta obtained according to Example 1. The study was carried out in double blind and with a random method. In between the administration of the two meals a period of 7 days was left, suitable for suppressing the haematic levels of the isoflavones in the subjects who had had had the pasta containing the same isoflavones. The two types of pasta tested, both identical in format and shape, were prepared and cooked in the same manner.
  • the gastric emptying times in the 20 adults examined were determined by using the known octanoic acid breathing test [ 13 C], which is considered the gold standard test (Z Gastroenterology 2003; 41 (5):38,-90).
  • Such breathing test was carried out exactly as previously described by Ghoos Y. et al. (Gastroenterology 1993; 104:1640) and subsequently modified by Perri F. et al. (Master degree Thesis, Leuven 1996), that is by mixing the octanoic acid [ 3 C] with a standard meal composed of: 1 egg, 60 g of white bread, 50 g of raw ham, 1O g of butter and 100 ml of water (480 Kcal total).
  • the bread was substituted by 80 g of hard corn flour pasta (with or without isoflavones) and the other ingredients were used as a condiment.
  • the two types of pasta (with and without isoflavones) were cooked for 8 minutes in salt water and then mixed with the condiment.
  • the breathing test was carried out after 6 hours of fasting and at rest.
  • the 13 CO 2 was measured in each individual in the exhaled air collected in special pipettes by blowing.
  • the pasta obtained according to Example 1 was given to 12 healthy subjects in which the glycemic index was calculated in the above-described way, that is by using for each subject, first, bread as a carbohydrates source, then pasta of conventional type and then pasta according to the present invention.
  • the pasta according to the present invention resulted in showing a glycemic index reduced by 28% with respect to traditional pasta, as it results in the diagram showed in Fig. 2.
  • insulinaemia was calculated after the administration of 78.7 gr of bread first, then of 68.3 gr of pasta of traditional type and finally of 68.0 gr of pasta according to the present invention in different days. In the three cases it was dealing with the same amount of carbohydrates equal to 50 gr.
  • the blood drawings for the insulinaemia and glycemia calculation were made every 30 minutes for a total of 120 minutes.
  • a blood sample was drawn from the same 6 subjects of Example 4 every 30 minutes for a total of 120 minutes, in order to evaluate the glycemic and insulinemic postprandial curve of each subject. From such tests it resulted that the ingestion of pasta according to the present invention caused an increase of the peak of postprandial insulin. Subsequently both postprandial glycemia and insulinaemia were decreasing and this means a favorable peripherical effect carried out by the isoflavones on the postprandial glycemic control as it results from Fig. 3.

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

It is described a process for the production of alimentary pastas resulting from the processing of farinaceous-based doughs, which are purposely added with isoflavones of natural and/or synthetic origin. The alimentary pastas obtained with such a process are characterized by a notably improved digestibility and by a lower glycemic index with respect to the traditional pastas. The process can be also used, as well as in common pasta factories producing dry or also fresh products, in the production of buns, pizzas, biscuits, bread-sticks and other oven products.

Description

PASTA WITH IMPROVED DIGERIBILITY COMPRISING ISOFLAVINES
The present invention relates to the production of alimentary pastas and other farinaceous products (e.g. biscuits, snacks, base for pizza, etc.) provided with improved digestibility characteristics and particularly to alimentary pastas added with isoflavones.
It is known that the good digestibility is one of the characteristics more sought for in alimentary pastas. It is also known that many people at the end of a farinaceous-based meal, also without exceeding in the rations, suffer from a heaviness feeling which lasts a long time. It is known as well that in many individuals the above-mentioned disturbances turn into actual dyspepsia. Further, it is known that several pathological conditions are capable of modifying or delay the gastric emptying. Among those conditions we remember obesity, diabetes, pregnancy, hepatopathy, functional dyspepsia, gastritis, duodenitis, gastric and duodenal ulcer, irritable intestine syndrome, pathologies secondary to gastric surgery, disorders of intestinal motility, amyloidosis, scleroderma, Parkinson's disease, hypothyroidism and intestinal pathologies secondary to exposure to radiations.
Object of the present invention is thus to provide a production process for alimentary pastas of any type and format free from the above-cited drawbacks. According to the present invention, such object is achieved with the process whose features are specified in the main claim. Further features are specified in the subsequent claims, which also cover the products obtained with the process according to the present invention.
The process according to the present invention is based on the recent scientific finding of the inventor who has found that the emptying time of the stomach, inverse function of the digestibility, is substantially reduced if small amounts of isoflavones are added to the farinaceous dough used in the production process.
Isoflavones are diphenolic compounds present in many edible plants, and they are among the main constituents of the phytoestrogens class. It is also known that the isoflavones are provided with a variety of biological activities among which, being of particular importance, those mediated by the estrogens receptors and the antioxidant one. These properties allow to explain some of the beneficial properties that the isoflavones exert at heart, bones and brain level. Beneficial effects have been reported, in particular, in the field of cancer, inflammatory, cardiovascular, postmenopausal, cognitive, immunitary, alcoholic pathologies, but until now nobody had ever individuated their ability of reducing the time of gastric emptying, with a consequent improvement of the digestibility of farinaceous alimentary products added with isoflavones.
From further and even more recent researches of the inventor, it has turned out that in alimentary pastas according to the present invention the presence of isoflavones provides them further advantageous properties for the human organism. One of these is the ability of reducing the glycemic index of pasta.
When eating a food rich in carbohydrates, glucose levels in blood progressively increase little by little by digesting and absorbing starches and sugars contained in the food. This phenomenon of glycemia increase resulting from the ingestion of a food is measured by the glycemic index (GI). The glycemic index thereby classifies the foods on the basis of the influence thereof on glucose levels in blood and it is substantially related to those foods with a high carbohydrates content. More precisely the glycemic index expresses the postprandial glycemic response of a food compared to that of a reference food; it is calculated as an expression of the percentage ratio of the area under the glycemic response curve of the food under study and the area under the glycemic response curve of the standard food, glucose or white bread (whose GI is set to 100). The standard food and the food under study (pasta added with isoflavones), are made eat in two subsequent days by a certain number of subjects. An average is then made of the percentages obtained for each subject in order to have the GI of the food under study. Choosing foods on the basis of the GI thereof allows to prepare healthy meals improving the glycemic control. This is particularly important for those intolerant to glucose and for diabetics, although also athletes and obese people will be able to get beneficials therefrom. In fact, numerous studies on diabetic subjects have proved that by keeping the glycemias under strict control the frequency of the appearance of the typical complications of this disease is reduced as well as of the pathologies associated thereto (metabolic syndrome, hepatic steatosis and nonalcoholic steatohepatitis).
With the production process of alimentary pastas according to the present invention, the isoflavones are added or mixed with the farinaceous dough used by the pasta factory in amounts comprised between 10 and 1000 mg of isoflavones for each dough kilogram. It is obvious that on the basis of the dough nature, the amount of isoflavones to be added has to be chosen by taking into account the peculiar features of the isoflavone additive used. As suitable additives can be used isoflavones of natural origin, obtained from natural sources among which clover, kudzu and soybean, parts of soybean such as germs or hypocotyls or soy proteins isolated or purified, commercially available. They are usually formed of mixtures of the following isoflavones:
Figure imgf000004_0001
Formononetin Biochanine (4' methoxy-7-hydroxy isoflavone) (4' methoyx-5, 7-dihydroxy isoflavone)
Figure imgf000004_0002
Daidzein Genistein (4' 7-dihydroxy isoflavone) (4', 5, 7-trihydroxy isoflavone)
Figure imgf000004_0003
Equol Puerarin (7-hydroxy-3-(4'hydroxyphenyl)-chroman) (4',7'-dihydroxy,8-p-D- glucosyl isoflavonei The isoflavones produced through chemical syntheses can also be successfully employed in the process according to the present invention.
Once added with isoflavones, the farinaceous dough is subject to the subsequent processing steps according to the known methods. In fact, from a dough processablilty point of view, the addition of small amounts of isoflavones does not involve the need for adopting particular expedients.
Further advantages and features of the process according to the present invention of alimentary pastas produced with it will be evident to those skilled in the art from the following operative examples with reference to the annexed drawings wherein: Fig. 1 shows a comparative bar chart about the gastric emptying times of traditional pasta consumers and of the pasta according to the present invention;
Fig. 2 shows a diagram illustrating the glycemic index reduction in the pasta according to the present invention; and
Fig. 3 shows a comparative diagram illustrating the glycemic and insulinemic curve in subjects fed with the pasta according to the present invention and traditional pasta.
EXAMPLE 1
Isoflavones of natural origin or of synthesis were added to a hard corn flour dough in amounts between 10 and 1000 mg per kg of pasta. Water was added to the mixture in the amount of about 30%. The resulting dough was subject to the subsequent operations by using for such purpose a die for spaghetti. 9.5 kg of spaghetti were obtained wherein it was verified that they contained the same amount of isoflavones initially introduced in the dough.
EXAMPLE 2 The influence of isoflavones present in the foods on the gastric emptying time was examined in 20 healthy adults to whom was randomly administrated traditional pasta not containing isoflavones or the pasta obtained according to Example 1. The study was carried out in double blind and with a random method. In between the administration of the two meals a period of 7 days was left, suitable for suppressing the haematic levels of the isoflavones in the subjects who had had the pasta containing the same isoflavones. The two types of pasta tested, both identical in format and shape, were prepared and cooked in the same manner. The gastric emptying times in the 20 adults examined were determined by using the known octanoic acid breathing test [13C], which is considered the gold standard test (Z Gastroenterology 2003; 41 (5):38,-90). Such breathing test was carried out exactly as previously described by Ghoos Y. et al. (Gastroenterology 1993; 104:1640) and subsequently modified by Perri F. et al. (Master degree Thesis, Leuven 1996), that is by mixing the octanoic acid [ 3C] with a standard meal composed of: 1 egg, 60 g of white bread, 50 g of raw ham, 1O g of butter and 100 ml of water (480 Kcal total). In our experiment the bread was substituted by 80 g of hard corn flour pasta (with or without isoflavones) and the other ingredients were used as a condiment. This was prepared separately by dissolving 91 mg of octanic acid [13C] in the yolk of an egg and then cooking the whole egg in a pan together with 50 g of raw ham and 1O g of butter. The two types of pasta (with and without isoflavones) were cooked for 8 minutes in salt water and then mixed with the condiment. The breathing test was carried out after 6 hours of fasting and at rest. The 13CO2 was measured in each individual in the exhaled air collected in special pipettes by blowing. Before the intake of the meal two basal samples were collected and after the intake of the meal 16 samples were collected, with 15 minutes intervals for a total of 4 hours. The samples were analyzed by means of a mass spectrometer and the 13CO2 exhaled was measured, and the data were expressed as % of the dose of octanic acid 13C assumed. The disappearing curve of the 13CO2 determines the gastric emptying time.
The results of this testing in vivo are illustrated in the comparative bar chart of Fig. 1 showing the gastric emptying time on the ordinate in the 20 healthy adults after consuming the pasta without isoflavones (left bar) and after consuming the pasta added with isoflavones according to the present invention (hatched bar on the right). The comparison between the two bars clearly shows that the average times of gastric emptying after intake the pasta produced according to the present invention were 112,9 ± 7.0 minutes with a significant reduction with respect to 154.6 ± 9.9 minutes verified after the intake of pasta having the same composition, but without adding isoflavones. EXAMPLE 3
The pasta obtained according to Example 1 was given to 12 healthy subjects in which the glycemic index was calculated in the above-described way, that is by using for each subject, first, bread as a carbohydrates source, then pasta of conventional type and then pasta according to the present invention. At the end of the tests, the pasta according to the present invention resulted in showing a glycemic index reduced by 28% with respect to traditional pasta, as it results in the diagram showed in Fig. 2.
EXAMPLE 4
In 6 healthy subjects to whom was administrated the pasta according to the present invention, insulinaemia was calculated after the administration of 78.7 gr of bread first, then of 68.3 gr of pasta of traditional type and finally of 68.0 gr of pasta according to the present invention in different days. In the three cases it was dealing with the same amount of carbohydrates equal to 50 gr.
The blood drawings for the insulinaemia and glycemia calculation were made every 30 minutes for a total of 120 minutes.
All the tests demonstrated that the pasta according to the present invention showed a significant lower increase of postprandial glycemia both with respect to that resulting from the assumption of bread, and with respect to that resulting from the assumption of pasta of traditional type. Such results are better illustrated in Fig. 3.
EXAMPLE 5
A blood sample was drawn from the same 6 subjects of Example 4 every 30 minutes for a total of 120 minutes, in order to evaluate the glycemic and insulinemic postprandial curve of each subject. From such tests it resulted that the ingestion of pasta according to the present invention caused an increase of the peak of postprandial insulin. Subsequently both postprandial glycemia and insulinaemia were decreasing and this means a favorable peripherical effect carried out by the isoflavones on the postprandial glycemic control as it results from Fig. 3.

Claims

1. Process for the production of alimentary pastas with improved characteristics of digestibility and of glycemic index from farinaceous-based doughs, characterized in that the dough is processed after addition of iso-flavones thereto.
2. Process according to claim 1, characterized in that the isoflavones are added to the dough in amounts comprised between 10 and 1000 mg of isoflavones for kg of dry farinaceous substance.
3. Process according to claim 1 or 2, characterized in that the isoflavones added to the dough are of natural origin.
4. Process according to claim 1 or 2, characterized in that the added isoflavones are of synthetic origin.
5. Alimentary pasta with improved digestibility and glycemic index characteristics characterized in that it contains isoflavones.
6. Alimentary pasta according to claim 5, characterized in that it contains an addition of 10 - 1000 mg of isoflavones for each kg.
7. Alimentary pasta according to the precedent claim, characterized in that the added isoflavones are of natural origin.
8. Alimentary pasta according claim 6, characterized in that the added isoflavones are of synthetic origin.
PCT/IT2005/000750 2004-12-21 2005-12-21 Pasta with improved digeribility comprising isoflavones WO2006067824A1 (en)

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IT002442A ITMI20042442A1 (en) 2004-12-21 2004-12-21 FOOD PASTA WITH IMPROVED DIGESTIBILITY CHARACTERISTICS

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7851442B2 (en) 2002-06-07 2010-12-14 Dyax Corp. Prevention and reduction of blood loss

Citations (3)

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WO2001087075A1 (en) * 2000-03-21 2001-11-22 Garai Janos Bakery product containing large quantity of oil-seeds
JP2002238481A (en) * 2001-02-16 2002-08-27 Fuji Oil Co Ltd Isoflavone-containing noodles and method for producing the same
EP1388297A1 (en) * 2002-08-06 2004-02-11 Nestec S.A. Calcium absorption enhancer

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Publication number Priority date Publication date Assignee Title
WO2001087075A1 (en) * 2000-03-21 2001-11-22 Garai Janos Bakery product containing large quantity of oil-seeds
JP2002238481A (en) * 2001-02-16 2002-08-27 Fuji Oil Co Ltd Isoflavone-containing noodles and method for producing the same
EP1388297A1 (en) * 2002-08-06 2004-02-11 Nestec S.A. Calcium absorption enhancer

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Title
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANKFURT-MAIN, DE; 2003, TULEY L: "Soya comes of age.", XP002374257, Database accession no. 2003-00-j0866 *
INTERNATIONAL FOOD INGREDIENTS, 2002 *
LEE A D-S ET AL: "Genistein, a soy isoflavone, is a potent alpha-glucosidase inhibitor", FEBS LETTERS, ELSEVIER, AMSTERDAM, NL, vol. 501, no. 1, 13 July 2001 (2001-07-13), pages 84 - 86, XP004257465, ISSN: 0014-5793 *
PATENT ABSTRACTS OF JAPAN vol. 2002, no. 12 12 December 2002 (2002-12-12) *
WANG Y ET AL: "Synergetic inhibition of genistein and d-glucose on alpha-glucosidase", BIOORGANIC & MEDICINAL CHEMISTRY LETTERS, OXFORD, GB, vol. 14, no. 11, 7 June 2004 (2004-06-07), pages 2947 - 2950, XP004841320, ISSN: 0960-894X *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7851442B2 (en) 2002-06-07 2010-12-14 Dyax Corp. Prevention and reduction of blood loss

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