WO2008066308A1 - Composition alimentaire permettant d'augmenter la sensation de satiété et de rassasiement - Google Patents

Composition alimentaire permettant d'augmenter la sensation de satiété et de rassasiement Download PDF

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Publication number
WO2008066308A1
WO2008066308A1 PCT/KR2007/006026 KR2007006026W WO2008066308A1 WO 2008066308 A1 WO2008066308 A1 WO 2008066308A1 KR 2007006026 W KR2007006026 W KR 2007006026W WO 2008066308 A1 WO2008066308 A1 WO 2008066308A1
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WIPO (PCT)
Prior art keywords
satiety
weight
food composition
protein
glucomannan
Prior art date
Application number
PCT/KR2007/006026
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English (en)
Inventor
Yoo Kim
Hyun Woo Park
Wan Gi Kim
Sang Jun Lee
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Amorepacific Corporation
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Publication date
Application filed by Amorepacific Corporation filed Critical Amorepacific Corporation
Publication of WO2008066308A1 publication Critical patent/WO2008066308A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present invention relates to a food composition for meal replacement comprising essential nutrients and increasing satiety and satiation. More particularly, the present invention relates to a food composition for meal replacement comprising an optimal combination of essential nutrients of carbohydrate and protein and extending satiety and satiation during and after meal, thereby leading to reduction of body weight.
  • Obesity is a condition in which the natural energy reserve, stored in the fatty tissue of humans, is increased to a point where it is associated with metabolism disorder, due to imbalance in energy intake and consumption. Not only in the Western countries, where people usually eat meat, is obesity becoming a serious health problem also in Korea. It is reported that some 30 to 40 % of modern men are obese. In addition to withdrawing individuals psychological Iy and socially, obesity is an important cause increasing the risk of hypertension, hyper1 ipidemia, arteriosclerosis, heart disease, diabetes, and the like.
  • the causes of obesity are high-fat, high-calorie diet with the change in lifestyle and society, and lack of exercise in the convenience-oriented environment along with cryptorrhea and pathophysiological disorder. It is also known that at least 30 to 50 % of obesity develops from genetic factors, besides the environmental factors.
  • the currently adopted practices include an energy-limited diet therapy of reducing food intake, an exercise therapy of consuming energy through exercise, a surgery therapy such as bariatric surgery or liposuction, and a drug therapy employing an energy metabolism promoter, an anorexiant, a digestion and absorption inhibitor, etc. It is reported that the diet therapy is safer and more effective in treating obesity than the surgical or chemical therapies. In addition to the effect of treating obesity, it is also reported that limited calorie intake improves cardiac and ventricular functions and extends span of life.
  • An object of the present invention is to provide a food composition for meal replacement, which comprises an optimal combination of essential nutrients for nutritionally balanced food intake and increases satiety and satiation not only during meal but also after meal, thereby contributing to the reduction of food intake in the long term, the improvement of obesity and the maintenance of overall health conditions.
  • the present invention provides a food composition for increasing satiety and satiation comprising whey protein, isolated soy protein and glucomannan.
  • whey protein is included in an amount from 0.1 to 33 weight % based on the dry weight of the composition
  • isolated soy protein is included in an amount from 0.1 to 30 weight % based on the dry weight of the composition
  • glucomannan is included in an amount from 0.01 to 10 weight % based on the dry weight of the composition.
  • the food composition may further comprise vitamin or mineral.
  • the food composition of the present invention may further comprise chia seed.
  • the chia seed may be included in an amount from 1 to 50 weight % based on the dry weight of the composition.
  • the food composition of the present invention may be in the form of dry powder, granule, capsule, tablet, pill, drink, emulsion, diet bar, chocolate, caramel, cereal or confectionery.
  • the food composition may have a calorie content of 50 to 500 kcal.
  • the food composition of the present invention includes essential nutrients of carbohydrate and protein thereby enabling balanced nutrient uptake, and extends satiety and satiation during and after meal thereby leading to reduction of food intake and decrease of body weight.
  • Figure 1 is a graph showing the effect of calorie on satiety.
  • Figure 2 is a graph comparing the satiety provided by the compositions of the present invention, placebos and comparative example.
  • Figure 3 is a graph showing the correlation between the composition ratio of the composition of the present invention and the satiety to find out the optimal combination.
  • Figure 4 is a graph three-dimensional Iy showing the correlation between the composition ratio of the composition of the present invention and the satiety to find out the optimal combination. [Best Mode]
  • the essential nutrients required for normal body functioning include carbohydrate, protein and fat. Satiety is also provided by the energy sources. However, there are numerous kinds of carbohydrates, proteins and fats, depending on origin, and each has different effect on satiety. According to a research, when the same calorie content of 499 kcal was given to 20 young men for breakfast with the amount of serving of 300 mL, 450 mL and 600 mL, their calorie uptake decreased both at lunch (P ⁇ 0.009) and at dinner (P ⁇ 0.022).
  • Whey protein is included in the composition of the present invention.
  • Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese. Whey is a high-quality protein with high biological value (absorption rate) and containing relatively large amount of essential amino acids. Whey protein accounts for some 20 % out of about 3.5 % of the proteins included in milk. It is typically a mixture of 22 % of ⁇ -lactalbumin ( ⁇ -La) and 50 % of ⁇ -lactoglobulin ( ⁇ -Lg). Whey protein further includes 12 % of immunoglobulin (Ig), 10 % of proteose peptone (PP) and 5 % of bovine serum albumin (BSA). Through further processing, whey protein may be transformed into whey protein concentrate (WPC), whey protein isolate (WPI) and whey peptide. Whey protein is known to stimulate the secretion of CCK and GLP-1 and suppress appetite.
  • WPC whey protein concentrate
  • Isolated soy protein is another constituent of the composition of the present invention. It is an enzyme hydrolysate of soy protein and is made from purified soy protein which has had most of the non-protein components, fats and carbohydrates removed. Thus, isolated soy protein is a nutritionally perfect vegetable protein source and is widely used in food manufacturing and other applications. The enzymes used in its production, reaction conditions, purification methods, etc. become different depending on use. It is prepared by precipitating defatted (oils removed) soybean in acid, neutralizing the resultant curd, reacting with enzyme, and isolating and purifying followed by drying.
  • Isolated soy protein contains various health-improving, biologically active substances and does not have saturated fats or cholesterol, which come from animal protein source.
  • soy protein When soy protein is included in meals, it is known to reduce cholesterol level, as compared to the animal protein-based diet.
  • ⁇ -conglycin one of the main protein components of soy protein, stimulates the secretion of CCK and, thereby, suppresses food intake.
  • a diet rich in the protein stimulates the secretion of the gut hormone CCK and gives satiety which is the object of the present invention, thereby suppressing food intake.
  • whey protein and soy protein have low glycemic Indices (GI ' s) .
  • a food having a high GI results in rapid rise and fall of blood sugar level, which stimulates the hunger sensation. That is, proteins having low GI values stimulate the hunger sensation less and give more satiety.
  • whey protein is included in an amount from 0.1 to 33 weight % of the total dry weight of the composition based on single dose. An amount less than 0.1 weight % may not give the intended effect. And, an amount exceeding 33 weight % will not give further effect.
  • isolated soy protein is included in an amount from 0.1 to 30 weight % of the total dry weight of the composition based on single dose. An amount less than 0.1 weight % may not give the intended effect. And, an amount exceeding 30 weight % will not give further effect.
  • glucomannan also known as konjac mannan
  • Glucomannan is a water-soluble polysaccharide obtained from the konjac plant. It is a dietary polysaccharide in which one glucose molecule is bonded to two mannose molecules.
  • Glucomannan is a polymer compound having a molecular weight of about 1,000,000. When dissolved in water, it forms a viscous gel-like mass. And, it turns into water-insoluble konjac by an alkali, which is not digested well by human digestive fluids. Glucomannan absorbs water in the stomach and swells.
  • the colloidal glucomannan absorbs fats and becomes gelatinized. Then, it absorbs water in the small intestine and is mixed with the feces contained long there. In this stage, the mass is still semi-fluid. It further absorbs water in the large intestine and becomes further gelatinized. Last, in the colon, it becomes gelatinized to the form of feces and is excreted from the body along with the fats, harmful bacteria, and the like. Since glucomannan absorbs water and starts to swell from about 5 minutes after food intake to about 200 times 6 hours later, it is excellent in increasing satiety in the long term.
  • glucomannan is included in an amount from 0.01 to 10 weight % of the total weight of the composition based on single dose.
  • glucomannan is included in less than 0.01 weight %, the intended effect may not be attained. And, an amount exceeding 10 weight % will not give further effect.
  • the composition of the present invention further comprises chia seed.
  • Chia ⁇ Salvia hispanica is an annual, subtropical plant of the genus Salvia in the Mint family. Since the coat of chia seed is covered by water-soluble fiber, it is gelatinized and swells about 7-9 times when soaked in water. Chia seed contains more than 30 % of the dietary fiber and, thus, may provide satiety when eaten with a liquid solvent. Further, it swells in the digestive fluid and extends the satiety. Chia seed contains about 30 % of fat and 60 % or more of which are omega-3 fatty acids. Specifically, it is rich in ⁇ -linolenic acid.
  • chia seed contains various minerals, including calcium, phosphorus, magnesium, potassium, iron, zinc, copper, etc., and 18 essential and non-essential amino acids, including glutamic acid, arginine, aspartic acid, leucine, valine, alanine, phenylalanine, etc.
  • the chia seed included in the food composition of the present invention may increase satiety not only along with the whey protein, isolated soy protein and glucomannan, but also alone, and enables the intake of high quality nutrients.
  • the chia seed is included in an amount from 1 to 50 weight % of the total dry weight of the composition. An amount less than 1 weight % may not give the intended effect. And, an amount exceeding 50 weight % may lead to trouble in eating or non-uniform mixing.
  • the present invention provides a food composition for meal replacement comprising whey protein, isolated soy protein and glucomannan for increasing short-term and long-term satiety and thereby contributing to the reduction of body weight.
  • composition of the present invention may further include an adequate excipient and prepared into health functional food or general food in the form of dry powder, granule, capsule, tablet, pill, drink, emulsion, diet bar, chocolate, caramel, cereal, confectionery, and so forth.
  • Test Examples 1 to 5 16 men and 14 women aged 25 years or older were tested. In the male subjects, average body weight was 70.2 kg and BMI was 25.6. In the female, average body weight was 50.1 kg and BMI was 25.2. All the foods were given after being ground using an electric mixer. Food intake of the subjects was restricted. The satiety felt before eating anything after rising from bed was evaluated as 0 and the satiety felt every 30 minutes following the intake of food was evaluated with 24 grades(0+ 12) .
  • compositions were prepared as in Table 5. 5 carbohydrates and 2 proteins known to augment satiety were selected. Each 15 g was added to 200 mL of tomato juice.
  • fructooligosaccharide and polydextrose showed the highest satiety until 1 hour, but the satiety sharply decreased after 1.5 hours. After 2 hours, glucomannan showed the most significant and sustained satiety.
  • the statistical program Minitab was used to see if there exists curvature.
  • the existence of curvature means that the data are not proportional to a variable, but increase to a maximum and then decrease. Therefore, an optimal combination of the contents of whey protein, isolated soy protein and glucomannan can be determined from the analysis.
  • the P values were 0.031, 0.043 and 0.048, respectively, which implies that there exists a range of optimal combination. In Figure 3 the optimal combination range is graphically shown as dark green, and in Figure 4 as bright.
  • compositions having thus-determined optimal combination were prepared. Considering function and cost, 3.3 g of whey protein, 3 g of isolated soy protein and 8.7 g of glucomannan were mixed to prepare an AP-WIG composition (test group). Same test was performed for tomato juice and refined sugar (placebo group), and Slim-Fast Optima (Unilever, comparative example group), which is the world's most famous dietary supplement food. Calorie uptake was the same as 200 kcal. The result is given in Table 9 and Figure 2. [Table 9]
  • test group exhibited satiety comparable to that of the comparative example group (Slim-Fast) in Test Example 5.
  • chia seed may increase or sustain satiety.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne une composition alimentaire utilisée comme substitut à un repas, qui contient des nutriments essentiels et qui augmente la sensation de satiété et de rassasiement; l'invention concerne notamment une composition alimentaire utilisée comme substitut à un repas contenant une combinaison optimale de nutriments essentiels d'hydrates de carbone et de protéine et permettant de prolonger le sentiment de satiété et de rassasiement pendant et après le repas, ce qui entraîne une perte de poids.
PCT/KR2007/006026 2006-11-30 2007-11-27 Composition alimentaire permettant d'augmenter la sensation de satiété et de rassasiement WO2008066308A1 (fr)

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KR10-2006-0119769 2006-11-30
KR1020060119769A KR20080049330A (ko) 2006-11-30 2006-11-30 포만감을 증가시키는 식품 조성물

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Cited By (14)

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Publication number Priority date Publication date Assignee Title
ES2334422A1 (es) * 2007-06-12 2010-03-09 Kraft Foods Holdings, Inc. Composicion en polvo para bebidas.
WO2010100368A1 (fr) 2009-03-02 2010-09-10 Roquette Freres Poudre granulee contenant des proteines vegetales et des fibres, leur procede d'obtention et leurs utilisations
WO2010100369A1 (fr) 2009-03-02 2010-09-10 Roquette Freres Poudre granulee contenant des proteines vegetales et des maltodextrines, leur procede d'obtention et leurs utilisations
US20100278981A1 (en) * 2009-04-22 2010-11-04 Gary Ervin Meal Replacement and Appetite Control/ Diet System
WO2013142938A1 (fr) * 2012-03-30 2013-10-03 Nogueira Sueli Coutinho Formulation de produit fonctionnel de type bonbon avec pépin de chia et amarante
WO2014007635A1 (fr) 2012-07-05 2014-01-09 N.V. Nutricia Fibre alimentaire pour utilisation dans le traitement d'un effet secondaire gastro-intestinal d'une nutrition ou d'un médicament
WO2015009225A1 (fr) * 2013-07-17 2015-01-22 Indevex Ab (Publ) Produit à base d'une composition alimentaire
CN105310069A (zh) * 2015-11-23 2016-02-10 荣成恒顺海洋生物科技有限公司 一种奇亚嚼片及制备方法
CN111165815A (zh) * 2020-01-13 2020-05-19 吴心芬 一种减肥营养代餐组合物
CN111480844A (zh) * 2020-05-06 2020-08-04 浙江赛沛力运动科技有限公司 一种用于青少年减脂的代餐组合物
CN112493495A (zh) * 2020-11-27 2021-03-16 广州莱可福生物科技有限公司 一种食用方式多样的食品组合物及其制备方法和应用
CN113383963A (zh) * 2021-06-07 2021-09-14 仙乐健康科技股份有限公司 一种用任意水温冲调速溶且口感顺滑的代餐粉
CN114794487A (zh) * 2021-01-22 2022-07-29 中国科学院上海营养与健康研究所 一种治疗糖尿病的方法
IT202100010043A1 (it) * 2021-04-20 2022-10-20 White and Seeds Srl Procedimento per il trattamento, l'utilizzo ed il confezionamento dei semi di chia con prodotto lattiero caseari quali yogurt o simili.

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WO2011019210A2 (fr) * 2009-08-11 2011-02-17 Kim Younjin Supplément diététique, composition alimentaire et pharmaceutique contenant de la graine de chia et du maca, procédé de préparation correspondant
KR101332920B1 (ko) * 2012-02-24 2013-12-02 웅진식품주식회사 체중조절용 식사대용식 음료 조성물 및 이의 제조방법
KR20240059297A (ko) 2022-10-27 2024-05-07 (주)바이오웰스팜 가르시니아 캄보지아 추출물을 포함하는 체지방 감소용 건강기능식품

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US4006254A (en) * 1973-10-23 1977-02-01 The Quaker Oats Company Protein supplemented, flavored instant grits
KR970032482A (ko) * 1995-12-07 1997-07-22 백운화 가르시니아 캄보지아 과피 추출물을 함유한 고단백, 저칼로리의 다이어트용 분말식품
US6797290B2 (en) * 2001-09-17 2004-09-28 Mcneil-Ppc, Inc. Compositions for appetite control and related methods
JP2003339344A (ja) * 2002-05-24 2003-12-02 Toyo Shinyaku:Kk ダイエット食品
KR20040037011A (ko) * 2002-10-26 2004-05-04 (주)바이오니아 유산균 함유 식품조성물 및 그 제조방법

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2334422A1 (es) * 2007-06-12 2010-03-09 Kraft Foods Holdings, Inc. Composicion en polvo para bebidas.
US8518469B2 (en) 2007-06-12 2013-08-27 Kraft Foods Group Brands Llc Powdered beverage composition
WO2010100368A1 (fr) 2009-03-02 2010-09-10 Roquette Freres Poudre granulee contenant des proteines vegetales et des fibres, leur procede d'obtention et leurs utilisations
WO2010100369A1 (fr) 2009-03-02 2010-09-10 Roquette Freres Poudre granulee contenant des proteines vegetales et des maltodextrines, leur procede d'obtention et leurs utilisations
US20100278981A1 (en) * 2009-04-22 2010-11-04 Gary Ervin Meal Replacement and Appetite Control/ Diet System
WO2013142938A1 (fr) * 2012-03-30 2013-10-03 Nogueira Sueli Coutinho Formulation de produit fonctionnel de type bonbon avec pépin de chia et amarante
WO2014007635A1 (fr) 2012-07-05 2014-01-09 N.V. Nutricia Fibre alimentaire pour utilisation dans le traitement d'un effet secondaire gastro-intestinal d'une nutrition ou d'un médicament
WO2015009225A1 (fr) * 2013-07-17 2015-01-22 Indevex Ab (Publ) Produit à base d'une composition alimentaire
CN105310069A (zh) * 2015-11-23 2016-02-10 荣成恒顺海洋生物科技有限公司 一种奇亚嚼片及制备方法
CN111165815A (zh) * 2020-01-13 2020-05-19 吴心芬 一种减肥营养代餐组合物
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CN112493495A (zh) * 2020-11-27 2021-03-16 广州莱可福生物科技有限公司 一种食用方式多样的食品组合物及其制备方法和应用
CN114794487A (zh) * 2021-01-22 2022-07-29 中国科学院上海营养与健康研究所 一种治疗糖尿病的方法
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CN113383963A (zh) * 2021-06-07 2021-09-14 仙乐健康科技股份有限公司 一种用任意水温冲调速溶且口感顺滑的代餐粉

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