Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
  • A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/18—Peptides; Protein hydrolysates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/175—Amino acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
  • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
• • 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
  • A61P3/02—Nutrients, e.g. vitamins, minerals
• • 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
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
  • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons

Definitions

• the invention relates to a process for coating amino acids and peptides and for producing dispersible amino acid and peptide preparations.
• the invention also pertains to the coated material thus produced and to nutritional products containing the coated material.
• compositions destined for feeding patients suffering from certain deficits or diseases often need to be fortified with specific amino acids or peptides.
• leucine is an important ingredient for compositions intended for replenishing muscular tissue, see e.g. WO 01/58284.
• GB-A-2,292,522 discloses a preparation for supporting the immune system containing, inter alia, methionine, valine, leucine, threonine, phenylalanine, lysine, isoleucine and tryptophan.
• WO 2004/103383 discloses the use of leucine and glycine for the treatment of chronic wounds.
• amino acids have insufficient solubility, wettability, sinkability or dispersibility or a bad taste or a combination thereof. This applies especially to large neutral (hydrophobic) amino acids such as leucine, isoleucine, valine, phenylalanine, and tryptophan, and to the sulphur amino acids methionine and cysteine (or cystine). As a consequence, the production of such compositions is hampered with dissolution problems, and the compositions are poorly accepted because of their bad taste.
• Prior art methods developed for overcoming this problem include encapsulation of the amino acids, e.g. using oils or other relatively hydrophobic materials, optionally combined with lecithins.
• JP-A 2-042967 describes coating of amino acids or drugs with an ethanol or acetone solution of glycerol acetate or lecithin as a surfactant, followed by an oil and again the surfactant.
• US 6,506,422 discloses a nutritional formula for PKU patients containing casein glycomacropeptide as protein source together with free amino acids including Tyr. The amino acids may be encapsulated with edible fats, such as hydrogenated palm oil.
• EP-A 363,879 suggests to mask the taste of free amino acids by combining them with candied fruit and a gelling agent such as starch or gums.
• US-A 2004/0148013 teaches to coat food material, such as amino acids, with an organic zinc salt and a high- melting fat.
• EP-A 388,237 discloses a coating for amino acids containing about 55% sugar, about 40% hardened fat and about 0.6% lecithin. Summary of the invention
• the invention provides an improved approach of producing amino acid preparations of hydrophobic amino acids or peptides, resulting in a better dispersibility of the amino acids and peptides, and in a better acceptability of the resulting food products.
• the low proportion of triglycerides allows a more effective wetting and dissolution of the particles.
• the increased dispersibility and concomitant effects also allow a reduction of losses of valuable material during processing.
• the invention thus pertains to a process of increasing the dispersibility and/or wettability and/or decreasing the stickability of proteinaceous material by coating particles thereof with a phospholipids composition having a low content of hydrophobic substances such as triglycerides.
• the present invention also pertains to coated proteinaceous material which can be obtained using the process of the invention.
• the invention concerns a process of producing nutritional compositions containing added proteinaceous material, especially amino acids, in which the coated amino acids or proteins are combined with other food components, including e.g. lipids, carbohydrates, proteins, vitamins, minerals, and optionally further active components. Also, the invention relates to nutritional products containing the coated amino acids or proteins.
• proteinaceous material is understood as any proteins, peptides, amino acids, and amino acid esters, which may further contain minor amounts (e.g. less than 25 wt.%, preferably less than 5 wt.%) of other material, such as glycosylated proteins, lipoproteins such as proteins conjugated with palmitic or myristic acid, carbohydrates and the like. Such other material is counted as proteinaceous matter for the proteinaceous part only.
• the proteinaceous material comprises at least 80 wt.%, preferably at least 90 wt.% of free amino acids, and/or of peptides having a chain length of no more than 10 amino acid residues, i.e.
• the proteinaceous comprises at least 50 wt.%, preferably at least 75 wt.%, more preferably at least 95 wt.% of free amino acids. Especially it consists essentially of free amino acids only. It is preferred that the proteinaceous material has a crystalline form before coating.
• free amino acids mean the amino acids as such, or their salts or esters, or their N-acylated or N-methylated derivatives, such as N-acetylcysteine or N,N-dimethyl- glycine.
• the free amino acids are used as such or as their salts.
• the amino acids are in particular hydrophobic amino acids, i.e. amino acids which according to the classification of Eisenburg et al. ⁇ Faraday Symp. Chem. Soc. 17: 109- 120 (1982)) have a side chain hydrophobicity (SCH) having a positive value.
• SCH side chain hydrophobicity
• the side chain hydrophobicity according to Eisenburg et al. is presented in the table below. The values are in kJ/mol.
• hydrophobic amino acids having an SCH of above 1.0, i.e. Met, Trp, Leu, VaI, Phe and He. These have a wetting time of more than 120 s, which makes dissolution or dispersion into other food components especially difficult.
• the wettability can be determined using the method of International IDF Standard 87:1979.
• Figure 1 illustrates the dramatic effect of the coating method of the invention on the wettability of amino acids.
• the results with Tyr, GIy and Ala show that sufficiently hydrophilic amino acids have a short wetting time, and that coating has no or only a minor effect on the wetting time, and the results with Met, Trp, Leu, VaI, Phe and He (right-hand part of the figure) show that coating of these hydrophobic amino acids drastically reduces the wetting time, from about 120 s to below 50 s.
• amino acids as listed in the table can be coated successfully by the process of the invention as well.
• Peptides to be coated using the process of the invention are those which consist for at least 2/3 of the number of amino acid residues of amino acid having a positive value of their SCH, especially an SCH above 1.0.
• the proteinaceous material that is to be coated can be a single component, e.g. a single crystalline hydrophobic amino acid. It can also be a mixture of such components.
• hydrophobic components and more polar components can be coated according the invention, in particular, a mixture of between 50 and 90 wt.% of hydrophobic amino acids, and between 50 and 10 wt.% of one of more carbohydrates, such as glucose, galactose, lactose, sucrose, maltose or maltodextrins, more preferably non-reducing carbohydrates such as sucrose or trehalose.
• a "phospholipid composition” as used herein is any composition containing a substantial proportion of phospholipids as defined below, e.g. at least 40 wt.% or in particular at least 50 wt.%.
• the phospholipid composition may further contain lipids other than phospholipids, including e.g. triglycerides, diglycerides, monoglycerides, fatty acids and glyco lipids, carbohydrates and water. However, where weight percentages are given, these are given on a dry basis, i.e. in the assumed absence of water.
• a practical example of a phospholipid composition is lecithin.
• the neutral lipids (triglycerides etc.) and water are usually part of the acetone-soluble fraction of lecithins, whereas the polar lipids (phospholipids, glyco lipids) are usually acetone-insoluble.
• the phospholipids composition is preferably used as a dispersion in water.
• a "de-oiled phospholipid composition” is a phospholipid composition having a reduced proportion of lipids, in particular triglycerides.
• the content of neutral lipids, i.e. triglycerides, diglycerides, monoglycerides and fatty acids, of the de-oiled phospholipid composition is less than 30 wt.%, more preferably less than 20 wt.%, most preferably less than 10 wt.%.
• the triglyceride content is preferably less than 20 wt.%, more preferably less than 10 wt.%, most preferably less than 5 wt.% of the de-oiled phospholipid composition..
• the phospholipid compositions may also contain carbohydrates, but preferably no more than 20 wt.%, in particular between 2 and 10 wt.%, of the de-oiled phospholipids composition.
• the phospholipid composition may contain glyco lipids as defined below, e.g. between 1 and 50%, especially between 5 and 35 wt.% of the total de-oiled phospholipid composition.
• the content of phospholipids in the de-oiled phospholipid composition to be used in the invention is preferably at least 65 wt.%, more preferably at least 75 wt.%, most preferably at least 80 wt.% of the de-oiled phospholipid composition.
• the proportion of phospholipids may also be lower, e.g.
• composition also contains glyco lipids as defined below; in that case, the total proportion of phospholipids and glyco lipids taken together is preferably between 70 and 98 wt.%, more preferably between 80 and 95 wt.%.
• the de-oiled phospholipids composition preferably contains at least 68 wt.% of phospholipids, more preferably at least 78 wt.% phospholipids, if no glyco lipids are present.
• the total proportion of phospholipids and glyco lipids taken together - disregarding any carbohydrates - is preferably between 73 and 99 wt.%, more preferably between 83 and 96 wt.%.
• the content of glyco lipids may be between 1 and 52, in particular between 5 and 37 wt.% of the de-oiled phospholipids composition (phospholipids, glycoplipids and neural lipids).
• the triglyceride content is preferably below 20 wt.%, more preferably below 10 wt.%, especially below 5 wt.%, and the combined neutral lipid content below, 31, preferably below 20 and more preferably below 10 wt.% respectively.
• a "phospholipid” is any compound having a phosphate group and at least one long-chain hydrocarbon group, in particular a fatty acid residue (long-chain meaning at least 15 carbon atoms).
• a phospholipid contains one or two long-chain hydrocarbon groups on one side of the phosphate group, usually with an interconnecting glyceryl group, and optionally a polar group at another side of the phosphate group.
• the phospholipids preferably comprise one or more of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), phosphatidylinositol (PI), optionally phosphatidic acid (PA), phytoglycolipids and phosphosphingo lipids including sphingomyelin, i.e. phospholipids in which the diglyceride residue has been replaced by a ceramide unit, and which have a choline group, an inositol or other sugar residue or other polar group on the phosphate group. Also suitable are lyso-phospholipids (hydro lysed phospholipids), i.e. phospholipids having only one long-chain fatty acid residue per molecule.
• the phospholipids may be a single component, e.g. phosphatidylcholine, or, more commonly, a mixture of components.
• glyco lipid which may be present in the (de-oiled) phospholipid composition, is understood to be a compound containing at least one long-chain hydrocarbon unit and at least one sugar unit which may also be sulphated ("sulpholipid").
• Suitable glyco lipids include glycosylated ceramides, such as GalCer, GlcCer, LacCer, and the more complex gangliosides, containing a chain of glycosyl residues, one or more which may carry a sialyl group.
• the phospholipid composition and de-oiled phospholipid composition to be used for coating the amino acids or peptides and/or proteins can be any food-grade phospholipid composition or lecithin.
• Suitable phospholipid compositions include soy, sunflower, rapeseed or egg or other lecithin, which have a low content of oil (triglycerides or other hydrophobic material).
• the oil (neutral lipid) content is preferably less than 20 wt.%, more preferably less than 10 wt.%, most preferably less than 5%, based on the total weight of the de-oiled phospholipid composition (i.e. on the total of phospholipids, glyco lipids, carbohydrates and neutral lipids).
• the oil content can be determined for example as acetone-soluble material.
• the phospholipid compositions to be used according to the invention preferably have a content of acetone-insoluble material of at least 80 wt.%, preferably at least 90 wt.%, most preferably at least 95 wt.%.
• the phospholipids to be used may be a commercially available de-oiled phospholipids preparation in dry powder, granulated or wax-like form or a dispersion of phospholipids in aqueous media.
• the coated proteinaceous material can be characterised by its phosphorus content resulting from the phospholipid coating.
• the coated proteinaceous material of the invention has a phosphorus content between 0.001 and 0.1 wt.% (on elemental phosphorus), preferably between 0.005 and 0.05 wt.%.
• the process of the invention can be carried out using conventional equipment such as pan coaters, fluid bed coaters and the like.
• Powder of the amino acids or peptides is then contacted with a dispersion of the lecithin in a suitable solvent.
• suitable solvents include water, in which optionally additional components can be dissolved or dispersed.
• additional components include processing aids and buffers, minerals, trace elements, some vitamins, carbohydrates like sucrose or other non-reducing sugars.
• the concentration of the phospholipids in the solvent should be between e.g. 1 wt.% and the critical micelle concentration, which depends on the further constituents and can be determined in a manner known to the skilled person.
• the phospholipids concentration is below 15 wt.%, especially between 2 and 10 wt.%.
• An amount of the dispersion is applied to the final product or amino acids, which results in a good wettablility and dispersability of the final product.
• the process according the invention can result in a coating or a granulation (when higher amounts of phosphor- lipids are brought on the product).
• the content of deoiled lecithin in the final product is between 0.05 and 15 wt.%, preferably between 0.1 and 5 wt.%.
• the method of application can comprise spraying, dipping etc.
• the contact temperature is preferably between 20 and 6O 0 C, more preferably between 30 and 5O 0 C, preferably for a period of e.g. 5 to 60 min, more preferably 10 to 45 min.
• the particles are preferably dried, e.g. in air for 3 - 30 min, preferably 6 - 20 min, at a temperature between 60 and 100 0 C, preferably between 70 and 90 0 C.
• the dried particles are then conditioned and are ready for use in preparing food products.
• coated particles can be packed and used as a product which can be dissolved or suspended as such, or in combination with other ingredients, in any food product or drink by the consumer before consumption.
• the particles can also be blended with other powdered ingredients, such as non- hydrophobic amino acids, carbohydrates, proteins including milk powder or whey powder, vitamins, minerals etc. to manufacture a premix.
• a premix can be packed and used by consumers for preparing a ready to use food product or drink.
• the premix can also be used for producing solutions or dispersions on a commercial scale, which can be used in the manufacture of ready to use liquids or of slurries which can be spray- dried.
• Processes for manufacturing ready to use liquids are known in the art and may include new mixing steps with other ingredients, homogenisation and heat treatment steps. Methods for spray-drying liquids are also known in the art.
• coated particles are readily dispersible and wettable and are very stable during storage at room temperature, normal moisture content in the dark and under conventional atmosphere. They have and improved sinkability (resistance to floating on or settling from the dispersion). This stability can be further improved by applying methods known in the art, such as packaging under nitrogen and decreasing atmospheric humidity.
• the coated amino acids are particularly suitable for fortification of clinical nutrition, which are complex products.
• the invention also pertains to nutritional compositions, containing carbohydrates, proteins, vitamins, and/or minerals, and further containing between 0.1 and 50 % by weight, preferably between 0.5 and 40 %, more preferably between 2.5 and 25% by weight, of the total of carbohydrates, protein (total proteinaceous material) and lipids, of a coated proteinaceous material as described above. It is preferred that the composition contains at least carbohydrates, preferably at least 10 % of the caloric content of the composition, especially between 25 and 70 % of the caloric content. If the coated proteinaceous material only contains one or a few amino acids, it will often be preferred that further protein material is present.
• the total protein is preferably at least 5 % of the caloric content of the composition, more preferably between 10 and 40 % of the caloric content.
• the presence of lipids is also possible, in particular between 5 and 35 % of the caloric content, although the lipid content will often be low, or zero.
• the composition may be a liquid composition, although a dry composition is often preferred.
• a powdered product constitutes a preferred embodiment of the invention.
• the coated particles and the products containing them can be used as a medicinal or health food or as a supplement, especially for treating conditions which require the administration of elemental protein compositions (comprising free amino acids or small peptides rather than intact proteins), or which require supplementation of specific amino acids.
• elemental protein compositions comprising free amino acids or small peptides rather than intact proteins
• supplementation of specific amino acids where more than one amino acid is to be incorporated in the food product or supplement, at least one, hydrophobic, amino acid is included in the coated form according to the invention.
• Other amino acids, especially non-hydrophobic ones may be added as such, or with a conventional coating, for example using carbohydrates. Alternatively, all amino acids can be combined before coating, and then be coated according to the invention.
• all amino acids are coated by the process of the invention and then incorporated into the supplement.
• FIG. 2 shows an electron microscopy image (x 200) of leucine powder coated according to the present example. The wetting times was >120 s. The powder had a good dispersibility in water determined according to the method of International IDF Standard 87:1979.
• Example 2 Dry-blended powder for treatment of children with a metabolic disorder
• a powder supplement was prepared for the dietary management of phenylketonuria and hyperphenylalaninemia.
• the supplement is not nutritionally complete. It contains per 100 g: Energy 1189 kJ (280 kcal)
• Vitamin B 2 2.4 mg
• Vitamin Bi 2 3.6 ⁇ g
• Example 3 Nutritionally complete product enriched with dry-blended amino acid
• a nutritionally complete product was prepared for the treatment of cancer patients at risk of suffering from cachexia. It contains per 10Og: Energy 1794 kJ (428 kcal) Protein 27.O g a. Milk protein isolate 19.1 g b. Whey protein concentrate 4.94 g c. Leucine (example 1) 2.95 g Lipids [marine oil + vegetable] 14.2 g a. EPA 1.50 g b. DHA 0.72 g Carbohydrates 46.5 g a. sucrose 11.2 g b. maltodextrin 22.5 g c. trehalose 11.2 g d. lactose 1.58 g Fibre 5.4 g a. Fructosaccharide 0.53 g b. GOS 4.81 g
• the leucine is dry mixed with the powder after spray drying of an emulsion of the other ingredients.
• the product was stable and readily dispersible in water of room temperature and had a relatively good taste.

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• 2007
  • 2007-04-20 WO PCT/NL2007/050171 patent/WO2008130220A1/en not_active Ceased
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