WO2006099026A3 - Method and compositions to decrease serum cholesterol levels - Google Patents

Method and compositions to decrease serum cholesterol levels Download PDF

Info

Publication number
WO2006099026A3
WO2006099026A3 PCT/US2006/008385 US2006008385W WO2006099026A3 WO 2006099026 A3 WO2006099026 A3 WO 2006099026A3 US 2006008385 W US2006008385 W US 2006008385W WO 2006099026 A3 WO2006099026 A3 WO 2006099026A3
Authority
WO
WIPO (PCT)
Prior art keywords
grain
products
hydrolysis
product
serum cholesterol
Prior art date
Application number
PCT/US2006/008385
Other languages
French (fr)
Other versions
WO2006099026A2 (en
Inventor
Joshua Reid
Alison L Eldridge
Eric T Gugger
Douglas J Novak
Daniel J Lewandowski
Original Assignee
Gen Mills Inc
Joshua Reid
Alison L Eldridge
Eric T Gugger
Douglas J Novak
Daniel J Lewandowski
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 Gen Mills Inc, Joshua Reid, Alison L Eldridge, Eric T Gugger, Douglas J Novak, Daniel J Lewandowski filed Critical Gen Mills Inc
Priority to CA002599451A priority Critical patent/CA2599451A1/en
Publication of WO2006099026A2 publication Critical patent/WO2006099026A2/en
Publication of WO2006099026A3 publication Critical patent/WO2006099026A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Epidemiology (AREA)
  • Dispersion Chemistry (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Methods for the reduction of serum cholesterol levels in a mammal involve the consumption of a grain product having an enhanced soluble fiber content due to hydrolysis of insoluble dietary fibers in the grain product. Desirable approaches for the hydrolysis of grain products are described that result in an increase in the soluble fiber content. Some approaches for grain fiber hydrolysis result in a product with low levels of lysinoalanine. The grain products generally have high fiber grain brans, such as wheat bran. The grains products can be consumed as breakfast cereals. Similarly, flours including the hydrolyzed grain products can be incorporated into baked goods and the like.
PCT/US2006/008385 2005-03-09 2006-03-09 Method and compositions to decrease serum cholesterol levels WO2006099026A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002599451A CA2599451A1 (en) 2005-03-09 2006-03-09 Method and compositions to decrease serum cholesterol levels

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US66001605P 2005-03-09 2005-03-09
US60/660,016 2005-03-09
US75045905P 2005-12-15 2005-12-15
US60/750,459 2005-12-15

Publications (2)

Publication Number Publication Date
WO2006099026A2 WO2006099026A2 (en) 2006-09-21
WO2006099026A3 true WO2006099026A3 (en) 2007-11-01

Family

ID=36992222

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2006/008385 WO2006099026A2 (en) 2005-03-09 2006-03-09 Method and compositions to decrease serum cholesterol levels

Country Status (2)

Country Link
CA (1) CA2599451A1 (en)
WO (1) WO2006099026A2 (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5082673A (en) * 1989-06-30 1992-01-21 The United States Of America, As Represented By The Secretary Of Agriculture Method of making soluble dietary fiber compositions from cereals
US20030021865A1 (en) * 1990-02-07 2003-01-30 Hirokazu Maeda Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5082673A (en) * 1989-06-30 1992-01-21 The United States Of America, As Represented By The Secretary Of Agriculture Method of making soluble dietary fiber compositions from cereals
US20030021865A1 (en) * 1990-02-07 2003-01-30 Hirokazu Maeda Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products

Also Published As

Publication number Publication date
WO2006099026A2 (en) 2006-09-21
CA2599451A1 (en) 2006-09-21

Similar Documents

Publication Publication Date Title
Zhang et al. Preparation and modification of high dietary fiber flour: A review
Nordlund et al. Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex
Collar et al. Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads
Haros et al. Use of fungal phytase to improve breadmaking performance of whole wheat bread
Rosicka-Kaczmarek et al. The influence of arabinoxylans on the quality of grain industry products
Ragaee et al. Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread
CA2634082C (en) Continuous production of cereal flour and whole-cereal flour for grain-based foods, using a low-moisture precooking
MX2010013667A (en) Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning.
Gujral et al. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti
Gajula et al. Precooked bran‐enriched wheat flour using extrusion: Dietary fiber profile and sensory characteristics
Sanz-Penella et al. Impact of α-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran
Xue et al. Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans
NZ610181A (en) High amylose wheat
UA93493C2 (en) Production of whole grain-containing composite food products
WO2008083802A3 (en) Protein-based food product and associated production method
Arte et al. Effect of hydrolyzing enzymes on wheat bran cell wall integrity and protein solubility
HK1158893A1 (en) Bakery products enriched in calcium
Wang et al. Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice
CN101605462B (en) Snack chip containing buckwheat hulls
Trogh et al. Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking
Dura et al. Enzymes in baking
WO2006099026A3 (en) Method and compositions to decrease serum cholesterol levels
Marti et al. Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough
Ahmad et al. Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes
Prins et al. Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
ENP Entry into the national phase

Ref document number: 2599451

Country of ref document: CA

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: RU

122 Ep: pct application non-entry in european phase

Ref document number: 06737547

Country of ref document: EP

Kind code of ref document: A2