WO2010143939A1 - Nutrition for improving muscle strength in elderly - Google Patents
Nutrition for improving muscle strength in elderly Download PDFInfo
- Publication number
- WO2010143939A1 WO2010143939A1 PCT/NL2009/050319 NL2009050319W WO2010143939A1 WO 2010143939 A1 WO2010143939 A1 WO 2010143939A1 NL 2009050319 W NL2009050319 W NL 2009050319W WO 2010143939 A1 WO2010143939 A1 WO 2010143939A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition
- elderly
- leucine
- whey protein
- protein
- Prior art date
Links
- 210000003205 muscle Anatomy 0.000 title claims abstract description 31
- 235000016709 nutrition Nutrition 0.000 title description 12
- 230000035764 nutrition Effects 0.000 title description 8
- 239000000203 mixture Substances 0.000 claims abstract description 84
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 27
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 27
- 235000021119 whey protein Nutrition 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 23
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 22
- 239000006041 probiotic Substances 0.000 claims abstract description 20
- 235000018291 probiotics Nutrition 0.000 claims abstract description 20
- 230000000529 probiotic effect Effects 0.000 claims abstract description 19
- 229920001277 pectin Polymers 0.000 claims abstract description 18
- 235000010987 pectin Nutrition 0.000 claims abstract description 18
- 239000001814 pectin Substances 0.000 claims abstract description 18
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 16
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 16
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 16
- 208000015380 nutritional deficiency disease Diseases 0.000 claims abstract description 8
- 230000004936 stimulating effect Effects 0.000 claims abstract description 8
- 102100030840 AT-rich interactive domain-containing protein 4B Human genes 0.000 claims abstract description 7
- 101000792935 Homo sapiens AT-rich interactive domain-containing protein 4B Proteins 0.000 claims abstract description 7
- 208000002720 Malnutrition Diseases 0.000 claims abstract description 6
- 230000001071 malnutrition Effects 0.000 claims abstract description 6
- 235000000824 malnutrition Nutrition 0.000 claims abstract description 6
- 235000005911 diet Nutrition 0.000 claims abstract description 5
- OCUSNPIJIZCRSZ-ZTZWCFDHSA-N (2s)-2-amino-3-methylbutanoic acid;(2s)-2-amino-4-methylpentanoic acid;(2s,3s)-2-amino-3-methylpentanoic acid Chemical compound CC(C)[C@H](N)C(O)=O.CC[C@H](C)[C@H](N)C(O)=O.CC(C)C[C@H](N)C(O)=O OCUSNPIJIZCRSZ-ZTZWCFDHSA-N 0.000 claims abstract description 4
- 229920002230 Pectic acid Polymers 0.000 claims abstract description 4
- 230000000378 dietary effect Effects 0.000 claims abstract description 4
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 claims abstract description 3
- 229920001353 Dextrin Polymers 0.000 claims abstract description 3
- 239000004375 Dextrin Substances 0.000 claims abstract description 3
- 229920002670 Fructan Polymers 0.000 claims abstract description 3
- 229920000615 alginic acid Polymers 0.000 claims abstract description 3
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 3
- 235000019425 dextrin Nutrition 0.000 claims abstract description 3
- 235000018102 proteins Nutrition 0.000 claims description 33
- 102000004169 proteins and genes Human genes 0.000 claims description 33
- 108090000623 proteins and genes Proteins 0.000 claims description 33
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 30
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 30
- 229940024606 amino acid Drugs 0.000 claims description 17
- 150000001413 amino acids Chemical class 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 11
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 8
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 8
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 8
- 229960000310 isoleucine Drugs 0.000 claims description 8
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000004474 valine Substances 0.000 claims description 8
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 27
- 239000000047 product Substances 0.000 description 17
- 229920001542 oligosaccharide Polymers 0.000 description 14
- 150000002482 oligosaccharides Chemical class 0.000 description 14
- 238000001243 protein synthesis Methods 0.000 description 14
- 230000014616 translation Effects 0.000 description 14
- 150000005693 branched-chain amino acids Chemical class 0.000 description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 10
- 230000003247 decreasing effect Effects 0.000 description 10
- 102000008934 Muscle Proteins Human genes 0.000 description 9
- 108010074084 Muscle Proteins Proteins 0.000 description 9
- 210000000822 natural killer cell Anatomy 0.000 description 9
- 230000032683 aging Effects 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 7
- 235000020776 essential amino acid Nutrition 0.000 description 7
- 239000003797 essential amino acid Substances 0.000 description 7
- 241000186012 Bifidobacterium breve Species 0.000 description 6
- 102000011632 Caseins Human genes 0.000 description 6
- 108010076119 Caseins Proteins 0.000 description 6
- 241000699670 Mus sp. Species 0.000 description 6
- 239000000413 hydrolysate Substances 0.000 description 6
- 241000282414 Homo sapiens Species 0.000 description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 description 5
- 229930003427 Vitamin E Natural products 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 5
- 230000000638 stimulation Effects 0.000 description 5
- 235000019165 vitamin E Nutrition 0.000 description 5
- 229940046009 vitamin E Drugs 0.000 description 5
- 239000011709 vitamin E Substances 0.000 description 5
- 235000016804 zinc Nutrition 0.000 description 5
- 239000011701 zinc Substances 0.000 description 5
- 229910052725 zinc Inorganic materials 0.000 description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 210000000987 immune system Anatomy 0.000 description 4
- 230000037230 mobility Effects 0.000 description 4
- 235000013406 prebiotics Nutrition 0.000 description 4
- 210000002027 skeletal muscle Anatomy 0.000 description 4
- 241001608472 Bifidobacterium longum Species 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 241000186605 Lactobacillus paracasei Species 0.000 description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000012636 effector Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 230000036737 immune function Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- 238000006198 methoxylation reaction Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 235000021075 protein intake Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- 241000186011 Bifidobacterium catenulatum Species 0.000 description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 0.000 description 2
- 241001468157 Lactobacillus johnsonii Species 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 210000001744 T-lymphocyte Anatomy 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000037180 bone health Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003871 intestinal function Effects 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- -1 inulin) Chemical class 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 230000011987 methylation Effects 0.000 description 2
- 238000007069 methylation reaction Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 210000004988 splenocyte Anatomy 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000000112 undernutrition Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- IQFYYKKMVGJFEH-OFKYTIFKSA-N 1-[(2r,4s,5r)-4-hydroxy-5-(tritiooxymethyl)oxolan-2-yl]-5-methylpyrimidine-2,4-dione Chemical compound C1[C@H](O)[C@@H](CO[3H])O[C@H]1N1C(=O)NC(=O)C(C)=C1 IQFYYKKMVGJFEH-OFKYTIFKSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 1
- 241000186014 Bifidobacterium angulatum Species 0.000 description 1
- 241001134770 Bifidobacterium animalis Species 0.000 description 1
- 241001312346 Bifidobacterium gallicum Species 0.000 description 1
- 241001134772 Bifidobacterium pseudocatenulatum Species 0.000 description 1
- 241001034431 Bifidobacterium thermacidophilum Species 0.000 description 1
- 241001468229 Bifidobacterium thermophilum Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 206010017964 Gastrointestinal infection Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 102000000588 Interleukin-2 Human genes 0.000 description 1
- 108010002350 Interleukin-2 Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000218492 Lactobacillus crispatus Species 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241000577554 Lactobacillus zeae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241001529936 Murinae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000012980 RPMI-1640 medium Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 102000002689 Toll-like receptor Human genes 0.000 description 1
- 108020000411 Toll-like receptor Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 206010048259 Zinc deficiency Diseases 0.000 description 1
- CPGKMLVTFNUAHL-UHFFFAOYSA-N [Ca].[Ca] Chemical compound [Ca].[Ca] CPGKMLVTFNUAHL-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002843 carboxylic acid group Chemical group 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 239000006143 cell culture medium Substances 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 230000006037 cell lysis Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007012 clinical effect Effects 0.000 description 1
- 235000020940 control diet Nutrition 0.000 description 1
- 230000016396 cytokine production Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 231100000673 dose–response relationship Toxicity 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012894 fetal calf serum Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 230000005021 gait Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000010243 gut motility Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000002443 helper t lymphocyte Anatomy 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 231100001039 immunological change Toxicity 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 208000002551 irritable bowel syndrome Diseases 0.000 description 1
- 235000014705 isoleucine Nutrition 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000010172 mouse model Methods 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 description 1
- 210000000581 natural killer T-cell Anatomy 0.000 description 1
- 230000007658 neurological function Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000021134 protein-rich food Nutrition 0.000 description 1
- ZAHRKKWIAAJSAO-UHFFFAOYSA-N rapamycin Natural products COCC(O)C(=C/C(C)C(=O)CC(OC(=O)C1CCCCN1C(=O)C(=O)C2(O)OC(CC(OC)C(=CC=CC=CC(C)CC(C)C(=O)C)C)CCC2C)C(C)CC3CCC(O)C(C3)OC)C ZAHRKKWIAAJSAO-UHFFFAOYSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 208000001076 sarcopenia Diseases 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 230000011664 signaling Effects 0.000 description 1
- QFJCIRLUMZQUOT-HPLJOQBZSA-N sirolimus Chemical compound C1C[C@@H](O)[C@H](OC)C[C@@H]1C[C@@H](C)[C@H]1OC(=O)[C@@H]2CCCCN2C(=O)C(=O)[C@](O)(O2)[C@H](C)CC[C@H]2C[C@H](OC)/C(C)=C/C=C/C=C/[C@@H](C)C[C@@H](C)C(=O)[C@H](OC)[C@H](O)/C(C)=C/[C@@H](C)C(=O)C1 QFJCIRLUMZQUOT-HPLJOQBZSA-N 0.000 description 1
- 229960002930 sirolimus Drugs 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000014621 translational initiation Effects 0.000 description 1
- 235000014393 valine Nutrition 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/20—Milk; Whey; Colostrum
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
- A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/745—Bifidobacteria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P21/00—Drugs for disorders of the muscular or neuromuscular system
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
Definitions
- the invention is in the field of providing nutrition to elderly, particularly for improving muscle strength in elderly.
- Old age consists of ages nearing or surpassing the average life span of human beings, and thus the end of the human life cycle. Euphemisms and terms for old people include seniors — chiefly an American usage — or elderly. As occurs with almost any definable group of civilization, some people will hold a prejudice against others — in this case, against old people. This is one form of ageism.
- Old people have limited regenerative abilities and are more prone to disease, syndromes, and sickness than younger adults. Old people's energy levels decrease, resulting in a decreased level of muscle strength. This decrease in muscular strength then leads to immobility, and decreased cellular insulin sensitivity resulting from a lack of exercise and decreased appetite. This decreased appetite often results in mal- or undernourishment leading to a further decreased muscle strength and so a downward spiral is created. In addition to that, it is postulated that undernourishment leads to damage to the gut epithelium, causing decreased gut mediated immunity, reduced absorption of essential dietary components, also leading to loss of appetite, and thus adding to the downward spiral ultimately leading to loss of muscle strength and immobility.
- WO-2004/026294 discloses the use of nutritional compositions enriched in essential amino acids for tumor induced weight loss and promotion of muscle protein synthesis.
- the treatment involves the administration of a nutritional product comprising a very high content of whey protein that is supplemented with at least free leucine, preferably with added other free branched chain amino acids (BCAA), probiotic bacteria and prebiotic dietary fibers selected from galactooligosaccharides (GOS), fructooligosaccharides (FOS) and acidic oligosaccharides (AOS), preferably a combination of the three fibers.
- GOS galactooligosaccharides
- FOS fructooligosaccharides
- AOS acidic oligosaccharides
- One aspect of the invention concerns a composition
- a composition comprising whey protein, free added BCAA, and probiotic bacteria suitable for stimulating muscle strength in elderly, wherein the composition comprises free BCAA selected from the group consisting of leucine, isoleucine, valine, or a combination thereof, and wherein the composition contains at least 50 g whey protein per 100 g dry weight of the total composition.
- the composition is a liquid comprising at least 10 weight percent (wt%) dry matter, even more preferably between 12 and 20 wt%.
- the invention also pertains to the use of such composition for the aforementioned purposes, in elderly.
- the invention pertains to a composition suitable for elderly, comprising whey protein, free added BCAA, probiotic bacteria and dietary fibers, wherein the composition comprises free BCAA selected from the group Leu, lieu, VaI, or a combination thereof, at least 50 g whey protein per 100 g dry weight of the total composition, and dietary fibers selected from the group consisting of pectin, pectate, alginate, fructans, fructooligosaccharides (FOS) and polysaccharides (e.g.
- inulin inulin
- indigestible dextrins galactooligosaccharides (GOS)
- xylooligosaccharides arabinooligosaccharides
- glucooligosaccharides mannooligosaccharides
- fucooligosaccharides and mixtures thereof.
- the invention also pertains to the use of such composition for the aforementioned purposes, in elderly.
- the invention pertains to a method for stimulating muscle strength in elderly, comprising administering elderly with a composition having the aforementioned features.
- the invention pertains to the use of the aforementioned composition in the manufacture of a composition/preparation for improving muscle strength, in elderly.
- the invention pertains to the manufacture of a composition as described above.
- 'elderly' as used in the present invention means people aged 55 and older.
- Protein/ whey protein The inventors make use of the inherent differences in the ability of different protein sources to promote (muscle) protein synthesis: Animal protein sources (eg milk, egg, meat) appear more effective than vegetable proteins (eg soy, pea, wheat). Even within these groups, high quality sources like the milk proteins whey and casein show differences in (muscle) protein synthesis. The main differences are: i. the essential amino acid content of a protein, in particular the leucine content.
- whey protein is more rapidly absorbed, resulting in a 25% higher blood concentration of essential amino acids, than casein that showed only a gradual but prolonged increase of amino acids in the blood.
- Enhanced protein synthesis following whey protein intake is found compared to the intake of casein protein.
- the composition according to the invention therefore has high whey protein content.
- whey protein is present in an amount of at least 50 wt% based on dry weight of the composition, more preferably at least 55 weight percent (wt%) and even more preferably between 55 and 75 wt% based on dry weight of the composition.
- Protein includes all nitrogen sources such as free amino acids, hydrolysates and intact protein.
- compositions can be in liquid or powder form.
- the composition is in a liquid form such as - but not limited to - yoghurt drinks, sport drinks, medical nutrition drinks including tube feeds and the like.
- the high amount of protein in the composition allows low volumes of liquid drink to be used, e.g. between 50 and 100 ml, that still contain an effective amount of protein. This small volume greatly improves the compliance of the product, particularly considering the target group.
- the amount of protein in the liquid composition is preferably between 6-20 gram per 100 ml even more preferably between 8 and 15 g per 100 ml.
- the recommended dietary allowance (RDA) for protein is 0.8 g protein/kg body weight/day for adults, regardless of age. This value represents the minimum amount of protein required to avoid progressive loss of lean body mass in most individuals. In order to improve muscle mass, strength and function in elderly, it is preferred to realise protein intake greater than the RDA. In addition, other factors, including immune status, wound healing, blood pressure and bone health may also benefit from the increasing protein intake above the RDA. Furthermore, the RDA does not address the recommended intake of protein in the context of a balanced diet.
- the composition comprises a relatively high amount of protein, preferably between 35 and 100 energy percent (en%) of the composition is from protein, even more preferably between 50 and 90 en%, and even more preferably between 60 and 90 en% of the composition is from protein.
- En% protein means the percentage of calories delivered by protein in relation to the total caloric content of the composition.
- the protein is a fast absorbing protein such as bovine whey protein, or protein hydrolysates.
- BCAA Branched Chain Amino Acids
- leucine acts both as a substrate for protein synthesis and as a signaling molecule to trigger muscle protein synthesis.
- the effects of leucine on muscle protein synthesis has been shown in the art (see e.g. Anthony, J. C, et al., Leucine stimulates translation initiation in skeletal muscle of postabsorptive rats via a rapamycin-sensitive pathway J Nutr, 2000. 130(10): p. 2413- 9; Katsanos, C.
- the composition according to the invention preferably comprises at least 3 gram leucine per 100 g dry weight.
- the numbers on leucine content are the sum of leucine from protein and added free amino acid. More preferably, the amount of leucine in the composition is between 4.5 and 15 g per 100 g dry weight.
- leucine preferably amounts to at least 1 g total leucine per 100 ml, more preferably between 1.2 and 5 g total leucine per 100 ml.
- bovine whey protein is incorporated in the composition, between 35 - 70% of leucine should be added as free amino acid. Bovine whey is a preferred protein source since it is rich in BCAA and in particular in leucine.
- Probiotic bacteria and dietary fibers may be added to the composition to improve intestinal function, e.g. gut motility, barrier function, etc resulting in an improved appetite, therefore synergistically contributing to the effect of high-protein and high- leucine nutrition on muscle strength and mobility of elderly.
- Probiotics are bacterial components of the normal human intestinal flora, for example lactobacilli and bifidobacteria, that produce as end products of metabolism lactate and short chain fatty acids such as acetate and butyrate. Certain specific probiotic strains have well defined and proven clinical effects for the treatment and/or prevention of diseases of intestinal and extra intestinal origin.
- Probiotic bacteria are preferably lactic acid bacteria, more preferably bacteria of the genus Lactobacillus and/or Bifidobacterium and/or Streptococcus. It is preferred to employ Gram-positive bacteria comprising at least one Bifidobacterium selected from the group consisting of B.breve, B.infantis, B.bifidum, B.catenulatum, B.adolescentis, B.thermophilum, B.gallicum, B.animalis or lactis, B.angulatum, B.pseudocatenulatum, B.thermacidophilum and B.longum more preferably B. breve, B. infantis, B.
- the probiotic bacteria used according to the present invention comprise at least one, more preferably at least two, even more preferably at least three, most preferably at least four different Bifidobacterium species.
- the probiotic bacteria used according to the present invention comprise at least one, more preferably at least two Lactobacillus species selected from the group consisting of L. casei, L. reuteri, L paracasei, L. rhamnosus, L. acidophilus, L.
- the probiotic bacteria used according to the present invention comprise Bifidobacterium breve and/or Lactobacillus paracasei.
- the lactic acid bacteria used comprise at least Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus
- Prebiotic dietary fibers follow the definition given by the American Association of Cereal Chemists: "the edible parts of plants or similar carbohydrates resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine.” Surprisingly, certain combinations of fibres show better stimulation of NK cell activity.
- GOS galactooligosaccharides
- TOS trans galactooligosaccharides
- FOS fructooligosaccharides
- IcFOS long chain FOS
- scFOS short chain FOS
- the composition according to the invention preferably comprises a mixture of two fibres, e.g.
- GOS and FOS, GOS and pectin hydrolysate, and FOS and pectin hydrolysate and more preferably comprises a mixture of three fibres, e.g. GOS and FOS and pectin hydrolysate.
- the fibres are selected from the group consisting of GOS, FOS and pectin degradation products (e.g. pectin hydrolysates). Even more preferably the ratio of the GOS, FOS and pectin is in the range of approximately 5-9:1:2-10.
- Pectin is divided into two main categories: high methoxylated pectin, which is characterized by a degree of methoxylation above 50% and low methoxylated pectin having a degree of methoxylation below 50%.
- degree of methoxylation also referred to as DE or “degree of esterif ⁇ cation”
- DE or degree of esterif ⁇ cation is intended to mean the extent to which free carboxylic acid groups contained in the polygalacturonic acid chain have been esterified (e.g. by methylation).
- the present acid oligosaccharide is preferably prepared from high methoxylated pectin.
- the acid oligosaccharides have a degree of methylation above 20%, preferably above 50 % even more preferably above 70%.
- the acid oligosaccharide, preferably pectin hydrolysate is preferably administered in an amount of between 10 mg and 100 g per day, preferably between 100 mg and 50 g per day, even more between 0.5 g and 20 g per day.
- Dietary fibres often have a large molecular weight.
- the fibres used preferably have an average degree of polymerization of at least 3 and no more than 250. This is because small oligosaccharides do not bind to Toll like receptors and are therefore expected not to be effective in our model systems. This requirement does not imply that no oligosaccharides with DP 1 or 2 may be present. Most commercially available oligosaccharides consist in part of saccharides with a DP 1 and 2, while most have a DP 3 and higher. When calculating weight percentages of the oligosaccharide fraction the weight of all oligosaccharides, including the saccharides with DP 1 and 2 are used in the calculation.
- the total amount of fibres used in the composition therefore also depends on the source of oligosaccharides and the amount of oligosaccharides with DP 3 or higher present in the source.
- the maximum DP of about 250 is related to the effect on viscosity. Large molecular weight dietary fibres with a DP higher than about 250 will significantly increase the viscosity of a liquid product resulting in a decreased palatability of the product and possible difficulties during production of a liquid product.
- the composition comprises dietary fiber and calcium.
- the amount of dietary fibers in the present composition is between 2 - 10 wt% based on dry weight of the composition.
- a liquid composition preferably 0.2 to 10 g dietary fibers per 100 ml are present.
- calcium may be present in an amount between 30 and 1000 mg per 100 ml or between 0.05 and 1 wt% based on dry weight of the composition.
- Vitamin E Vitamin E, zinc; other ingredients
- composition according to the invention additionally comprises vitamin E and/or zinc, preferably both.
- composition according to the invention for the stimulation of the immune function and for the stimulation of muscle strength in elderly comprises in addition to high protein at least one selected from; vitamin E, zinc and dietary fibers. More preferably all of these ingredients are present.
- composition according to the invention can be used for any purpose. According to one aspect of the invention the composition according to the invention can be used for any purpose.
- Muscle protein synthesis incorporation of amino acids is a good indication for muscle strength
- Muscle strength adds to the quality of life and improved ability to perform activities of daily living. Loss of muscle mass and function in apparently healthy elderly is reflected in the increased difficulty that elderly experience in performing physical activities and activities of daily living, with walking as an obvious example. From 60 years of age loss of muscle mass and strength/function is accelerated and, as a consequence around 30% of muscle strength is lost at the age of 70. When people reach the age of 75 or older it has been demonstrated that the loss of mobility can be significantly impaired: • 30% can no longer walk a 1 km distance (Lauretani, F., et al., Age-associated changes in skeletal muscles and their effect on mobility: an operational diagnosis of sarcopenia. J Appl Physiol, 2003. 95(5): p. 1851-60)
- the term 'muscle strength' as used in the present invention can be measured by 'walking distance', 'walking speed', activity of daily living', 'hand grip strength'.
- the method for preparing the compositions according to the invention involves a careful selection of steps with optimal ranges of the amount of ingredients and strict ranges for pH and temperatures.
- the most critical for making a fermented, stable product with such high protein content above 8 gram protein per 100 ml, is the pH of the product before emulsifying. This pH preferably is in the range of 3.5 and 4.5 and even more preferably between 3.9 and 4.2.
- the upper limit of the final product is preferably set at pH 4.2 because at a higher pH the shelf-life of the product becomes problematic. Therefore in a preferred method according to the invention the pH is between 4.0 and 4.2.
- Table 1 The effect of pH is demonstrated in Table 1 below.
- Another critical step in preparing the compositions according to the invention is the late addition of the free amino acids, i.e. after the fermentation step.
- the inventors found that during fermentation the probiotic bacteria preferably metabolize these free amino acids leading to a decreased amount of these added amino acids in the end product. Therefore, in the preferred method for preparing the compositions according to the invention, the amino acids are added after the fermentation step.
- the invention pertains to a method for preparing a composition according to the present invention, wherein the method comprises: a. Mixing whey protein and lactose with demineralized water; b. adding the bacterial cultures and ferment; c. adding free amino acids selected from the group consisting of leucine, valine and isoleucine, and optionally add dietary fibers d. adjusting pH to 3.5 - 4.5, preferably between 4.0 and 4.2; e. pasteurization; f. homogenization; g. if considered appropriate, adjusting pH to between 3.5 and 4.5, preferably between 4.0 and 4.3; h. optionally adding water to 100%; and i. sterilizing and packaging product.
- the shelf- life of the product increases when lowering the pH of the product.
- the upper-limit of the pH range is preferably set at pH 4.3 since above this pH microbial growth would make it necessary to sterilize the product for obtaining sufficient shelf- life, which than leads to deterioration of the product characteristics.
- the most optimal pH for this product is selected to be between 4.05 and 4.3. In this pH range the particle size distribution, viscosity and sediment formation are the most acceptable. Similar experiments with casein or other milk protein sources resulted in different optimal pH ranges.
- Example 2 Preferred composition fermented product.
- Prebiotic fiber pectin hydrolysate 0.20
- Example 3 Sterilized composition with 10 g intact protein per 100ml.
- Example 4 Stimulation of NK-cell activity with a fiber mix comprising AOS in fast-ageing mice
- the NK- cell activity in splenocytes was measured in 8 months old fast ageing SAMP8 mice that received various doses of scGOS, IcFOS and acid oligosaccharide (AOS) from pectin hydrolysate.
- the animals were aged on a standard rodent chow, and received the supplemented diets or control diet for the last 43 days ('treatment protocol').
- NK cell activity was measured by a modified "JAM" assay.
- the method as described by P. Matzinger in The JAM test. A simple assay for DNA fragmentation and cell death. J Immunol Methods. 1991 Dec 15;145(l-2):185-92 was used, with the modifications and specifications described here.
- Yac-1 cells were used as target cells, were labeled for 4-6 hours with 2.5 microCurie/ml tritiated thymidine (Perkin Elmer, Groningen, the Netherlands) and seeded at 5000 cells/well in round-bottom 96-well plates in cell culture medium (RPMI- 1640 with 10% fetal calf serum).
- Murine splenocytes were added to the 96-well plates as effector cells in three different effecto ⁇ target (E:T) ratios: 100:1, 50:1 and 25:1. Effector and target cells were incubated for 4 hours at 37 degrees Celsius in an atmosphere containing 5% carbon dioxide. After incubation, the effector and target cells were harvested on Unifilter GF/c plates (Perkin Elmer). These filterplates were dried and counted in a scintillation counter (Wallac Microbeta, Perkin Elmer) and the percentage target cell lysis was calculated as described by P. Matzinger. Statistics have been performed on the separate E:T ratios.
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Medicinal Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Veterinary Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Epidemiology (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Virology (AREA)
- Immunology (AREA)
- Developmental Biology & Embryology (AREA)
- Cell Biology (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Diabetes (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Neurology (AREA)
- Physical Education & Sports Medicine (AREA)
- Orthopedic Medicine & Surgery (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention pertains to a composition for stimulating muscle strength in elderly, comprising whey protein, free BCAA and probiotic bacteria, wherein the composition comprises one or more free BCAAs selected from the group consisting of leucine, isoleucine and valine, and at least 50 g whey protein per 100 g dry weight of the total composition. Also, the invention pertains to a composition additionally comprising one or more dietary fibers selected from the group of pectins, pectates, alginates, fructans, fructooligosaccharides, indigestible dextrins, galactooligosaccharides, xylooligosaccharides, arabinooligosaccharides, glucooligosaccharides, mannooligosaccharides and fucooligosaccharides, and to the use of such composition in dietary management of malnutrition of elderly.
Description
Nutrition for improving muscle strength in elderly
The invention is in the field of providing nutrition to elderly, particularly for improving muscle strength in elderly.
BACKGROUND OF THE INVENTION
Old age consists of ages nearing or surpassing the average life span of human beings, and thus the end of the human life cycle. Euphemisms and terms for old people include seniors — chiefly an American usage — or elderly. As occurs with almost any definable group of humanity, some people will hold a prejudice against others — in this case, against old people. This is one form of ageism.
Worldwide, the number of people 65 or older is increasing faster than ever before. Most of this increase is occurring in developed countries. In the United States the percentage of people 65 or older increased from 4 percent in 1900 to about 13 percent in 1998. In 1900, only about 3 million of the nation's citizens had reached 65. By 1998, the number of senior US citizens had increased to about 34 million. Population experts estimate that more than 50 million Americans — about 17 percent of the population — will be 65 or older in 2020. The number of old people is growing around the world chiefly because more children reach adulthood.
Old people have limited regenerative abilities and are more prone to disease, syndromes, and sickness than younger adults. Old people's energy levels decrease, resulting in a decreased level of muscle strength. This decrease in muscular strength then leads to immobility, and decreased cellular insulin sensitivity resulting from a lack of exercise and decreased appetite. This decreased appetite often results in mal- or undernourishment leading to a further decreased muscle strength and so a downward spiral is created. In addition to that, it is postulated that undernourishment leads to damage to the gut epithelium, causing decreased gut mediated immunity, reduced absorption of essential dietary components, also leading to loss of appetite, and thus
adding to the downward spiral ultimately leading to loss of muscle strength and immobility.
Therefore, a need exist for a treatment to break this downward spiral.
It is known that as people get older they have reduced levels of friendly bacteria and increased levels of disease-causing bacteria in the gut. At about the age of 60 there is a big drop in bacteria levels, and older people have 1, 000-fold less lactic acid (probiotic) bacteria than other younger adults. They are also more susceptible to gastrointestinal infections and bowel conditions, like Irritable Bowel Syndrome.
Malnutrition is remarkably common. It has been estimated that approximately 30% of the world's population suffer from malnutrition in some degree, and it is by no means confined to developing countries. Two studies in the past 10 years showed that nearly 50% of patients admitted to hospitals in Europe and the USA were either malnourished or considered at risk thereof. This condition is well recognized among the elderly. It is commonly found that 7% of those living at home and that are apparently well, fall within the category of being malnourished or considered at risk thereof, and the incidence doubles in subjects aged over 80 years old. Being housebound or ill from additional risk factors.
WO-2004/026294 discloses the use of nutritional compositions enriched in essential amino acids for tumor induced weight loss and promotion of muscle protein synthesis.
SUMMARY OF THE INVENTION
The inventors found that the elderly population would benefit from a nutritional treatment capable of increasing the energy levels and muscle strength, and improving the intestinal and immunological functions. The treatment involves the administration of a nutritional product comprising a very high content of whey protein that is supplemented with at least free leucine, preferably with added other free branched chain amino acids (BCAA), probiotic bacteria and prebiotic dietary fibers selected from
galactooligosaccharides (GOS), fructooligosaccharides (FOS) and acidic oligosaccharides (AOS), preferably a combination of the three fibers.
One aspect of the invention concerns a composition comprising whey protein, free added BCAA, and probiotic bacteria suitable for stimulating muscle strength in elderly, wherein the composition comprises free BCAA selected from the group consisting of leucine, isoleucine, valine, or a combination thereof, and wherein the composition contains at least 50 g whey protein per 100 g dry weight of the total composition. In a preferred embodiment according to the invention, the composition is a liquid comprising at least 10 weight percent (wt%) dry matter, even more preferably between 12 and 20 wt%. The invention also pertains to the use of such composition for the aforementioned purposes, in elderly.
In another aspect the invention pertains to a composition suitable for elderly, comprising whey protein, free added BCAA, probiotic bacteria and dietary fibers, wherein the composition comprises free BCAA selected from the group Leu, lieu, VaI, or a combination thereof, at least 50 g whey protein per 100 g dry weight of the total composition, and dietary fibers selected from the group consisting of pectin, pectate, alginate, fructans, fructooligosaccharides (FOS) and polysaccharides (e.g. inulin), indigestible dextrins, galactooligosaccharides (GOS), xylooligosaccharides, arabinooligosaccharides, glucooligosaccharides, mannooligosaccharides, fucooligosaccharides and mixtures thereof. The invention also pertains to the use of such composition for the aforementioned purposes, in elderly.
Also, the invention pertains to a method for stimulating muscle strength in elderly, comprising administering elderly with a composition having the aforementioned features. In yet another aspect the invention pertains to the use of the aforementioned composition in the manufacture of a composition/preparation for improving muscle strength, in elderly.
In yet another aspect, the invention pertains to the manufacture of a composition as described above.
DETAILED DESCRIPTION OF THE INVENTION
Elderly
The term 'elderly' as used in the present invention means people aged 55 and older.
Protein/ whey protein The inventors make use of the inherent differences in the ability of different protein sources to promote (muscle) protein synthesis: Animal protein sources (eg milk, egg, meat) appear more effective than vegetable proteins (eg soy, pea, wheat). Even within these groups, high quality sources like the milk proteins whey and casein show differences in (muscle) protein synthesis. The main differences are: i. the essential amino acid content of a protein, in particular the leucine content.
Specifically, in terms of muscle protein synthesis, the addition of nonessential amino acids to an essential amino acid supplement does not provide an additional stimulatory effect the rate of protein-rich food digestion, splanchnic utilization and subsequent bioavailability of amino acids in the blood circulation. These influence muscle protein synthesis, since muscle protein synthesis is positively related to the blood amino acid concentration. This also underlies the difference between fast- (whey) and slowly- absorbing (casein) proteins.
An important aspect in the elderly that addresses the importance of whey protein in relation to casein protein is that whey protein is more rapidly absorbed, resulting in a 25% higher blood concentration of essential amino acids, than casein that showed only a gradual but prolonged increase of amino acids in the blood. Enhanced protein synthesis following whey protein intake is found compared to the intake of casein protein. The composition according to the invention therefore has high whey protein content.
Preferably whey protein is present in an amount of at least 50 wt% based on dry weight of the composition, more preferably at least 55 weight percent (wt%) and even more preferably between 55 and 75 wt% based on dry weight of the composition. Protein includes all nitrogen sources such as free amino acids, hydrolysates and intact protein.
Compositions can be in liquid or powder form. Preferably the composition is in a liquid form such as - but not limited to - yoghurt drinks, sport drinks, medical nutrition drinks including tube feeds and the like. The high amount of protein in the composition allows low volumes of liquid drink to be used, e.g. between 50 and 100 ml, that still contain an effective amount of protein. This small volume greatly improves the compliance of the product, particularly considering the target group. The amount of protein in the liquid composition is preferably between 6-20 gram per 100 ml even more preferably between 8 and 15 g per 100 ml.
The recommended dietary allowance (RDA) for protein, as promulgated by the Food and Nutrition board of the United States National Academy of Science, is 0.8 g protein/kg body weight/day for adults, regardless of age. This value represents the minimum amount of protein required to avoid progressive loss of lean body mass in most individuals. In order to improve muscle mass, strength and function in elderly, it is preferred to realise protein intake greater than the RDA. In addition, other factors, including immune status, wound healing, blood pressure and bone health may also benefit from the increasing protein intake above the RDA. Furthermore, the RDA does not address the recommended intake of protein in the context of a balanced diet. The inventors believe that concerns about potential detrimental effects of increased protein intake on bone health, renal function, neurological function and cardiovascular function are unfounded in elderly and, on the contrary will be improved in elderly ingesting elevated quantities of protein. Therefore in a preferred embodiment of the invention the composition comprises a relatively high amount of protein, preferably between 35 and 100 energy percent (en%) of the composition is from protein, even more preferably between 50 and 90 en%, and even more preferably between 60 and 90 en% of the composition is from protein. En% protein means the percentage of calories delivered by
protein in relation to the total caloric content of the composition. In a most preferred embodiment the protein is a fast absorbing protein such as bovine whey protein, or protein hydrolysates.
Branched Chain Amino Acids
Branched Chain Amino Acids (BCAA) refer to those amino acids having aliphatic side-chains that are non-linear. These are leucine, isoleucine and valine. The combination of these three essential amino acids make up for approximately l/3rd of skeletal muscle in the human body, and play an important role in protein synthesis. BCAAs are currently used clinically to aid in the recovery of burn victims, as well as in supplements for providing strength to athletes.
According to the present invention it is preferred that at least free leucine is present in the composition in order to increase the total amount of leucine in the composition. The term 'free amino acid' as used in the present invention means that the amino acid is not part of a protein. Among the essential amino acids, leucine acts both as a substrate for protein synthesis and as a signaling molecule to trigger muscle protein synthesis. The effects of leucine on muscle protein synthesis has been shown in the art (see e.g. Anthony, J. C, et al., Leucine stimulates translation initiation in skeletal muscle of postabsorptive rats via a rapamycin-sensitive pathway J Nutr, 2000. 130(10): p. 2413- 9; Katsanos, C. S., et al., Ahigh proportion of leucine is required for optimal stimulation of the rate of muscle protein synthesis by essential amino acids in the elderly Am J Physiol Endocrinol Metab, 2006. 291(2): p. E381-7; Rieu, L, et al., Leucine supplementation improves muscle protein synthesis in elderly men independently of hyper aminoacidaemia. J Physiol, 2006. 575(Pt 1): p. 305-15).
It is preferred to administer a daily dose of at least 1 gram leucine, for stimulating muscle strength. Therefore the composition according to the invention preferably comprises at least 3 gram leucine per 100 g dry weight. The numbers on leucine content are the sum of leucine from protein and added free amino acid. More preferably, the amount of leucine in the composition is between 4.5 and 15 g per 100 g
dry weight. In liquid nutrition, leucine preferably amounts to at least 1 g total leucine per 100 ml, more preferably between 1.2 and 5 g total leucine per 100 ml. In practice, if bovine whey protein is incorporated in the composition, between 35 - 70% of leucine should be added as free amino acid. Bovine whey is a preferred protein source since it is rich in BCAA and in particular in leucine.
Probiotic bacteria
Probiotic bacteria and dietary fibers may be added to the composition to improve intestinal function, e.g. gut motility, barrier function, etc resulting in an improved appetite, therefore synergistically contributing to the effect of high-protein and high- leucine nutrition on muscle strength and mobility of elderly. Probiotics are bacterial components of the normal human intestinal flora, for example lactobacilli and bifidobacteria, that produce as end products of metabolism lactate and short chain fatty acids such as acetate and butyrate. Certain specific probiotic strains have well defined and proven clinical effects for the treatment and/or prevention of diseases of intestinal and extra intestinal origin.
Probiotic bacteria, preferably gram-positive bacteria, are preferably lactic acid bacteria, more preferably bacteria of the genus Lactobacillus and/or Bifidobacterium and/or Streptococcus. It is preferred to employ Gram-positive bacteria comprising at least one Bifidobacterium selected from the group consisting of B.breve, B.infantis, B.bifidum, B.catenulatum, B.adolescentis, B.thermophilum, B.gallicum, B.animalis or lactis, B.angulatum, B.pseudocatenulatum, B.thermacidophilum and B.longum more preferably B. breve, B. infantis, B. bifidum, B. catenulatum, B. longum, more preferably B. longum and B. breve, even more preferably B. breve, most preferably B. breve I- 2219 deposited at the CNCM in Paris, France. Preferably the probiotic bacteria used according to the present invention comprise at least one, more preferably at least two, even more preferably at least three, most preferably at least four different Bifidobacterium species. Preferably the probiotic bacteria used according to the present invention comprise at least one, more preferably at least two Lactobacillus species selected from the group
consisting of L. casei, L. reuteri, L paracasei, L. rhamnosus, L. acidophilus, L. johnsonii, L. lactis, L. salivarius, L. crispatus, L. gasseri, L. zeae, L. fermentum and L. plantarum, more preferably L. casei, L. paracasei, L. rhamnosus, L. johnsonii, L. acidophilus, L. fermentum and even more preferably L. paracasei. Even more preferably the probiotic bacteria used according to the present invention comprise Bifidobacterium breve and/or Lactobacillus paracasei. In a preferred composition according to the invention the lactic acid bacteria used comprise at least Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus Prebiotic dietary fibers In the context of the invention, prebiotic dietary fibers follow the definition given by the American Association of Cereal Chemists: "the edible parts of plants or similar carbohydrates resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine." Surprisingly, certain combinations of fibres show better stimulation of NK cell activity. Combinations of galactooligosaccharides (GOS), including trans galactooligosaccharides (TOS), fructooligosaccharides (FOS), including long chain FOS (IcFOS) and short chain FOS (scFOS), and several combinations with acidic oligosaccharides such as pectin hydrolysate all give better effects than the individual fibres.
It was surprisingly found that a mixture of GOS, FOS and pectin hydrolysate had a better NK cell activity stimulating effect than the individual saccharides. As shown in example 4 where it can be seen that a mixture of oligo and polysaccharides stimulate NK T-cell activity in an ageing mouse model. Natural killer T-cell activity is known to be significantly decreased in elderly (Aging and innate immune cells, Journal of Leukocyte Biology Volume 76, 2004). Example 4 shows that in fast ageing mice a specific blend of dietary fibers is capable of stimulating NK cell acitivity, showing that dietary fibers have a potential strong effect in elderly humans. Therefore the composition according to the invention preferably comprises a mixture of two fibres, e.g. GOS and FOS, GOS and pectin hydrolysate, and FOS and pectin hydrolysate and more preferably comprises a mixture of three fibres, e.g. GOS and FOS and pectin hydrolysate.
Preferably the fibres are selected from the group consisting of GOS, FOS and pectin degradation products (e.g. pectin hydrolysates). Even more preferably the ratio of the GOS, FOS and pectin is in the range of approximately 5-9:1:2-10.
Pectin is divided into two main categories: high methoxylated pectin, which is characterized by a degree of methoxylation above 50% and low methoxylated pectin having a degree of methoxylation below 50%. As used herein, "degree of methoxylation" (also referred to as DE or "degree of esterifϊcation") is intended to mean the extent to which free carboxylic acid groups contained in the polygalacturonic acid chain have been esterified (e.g. by methylation).
The present acid oligosaccharide is preferably prepared from high methoxylated pectin. Preferably the acid oligosaccharides have a degree of methylation above 20%, preferably above 50 % even more preferably above 70%. The acid oligosaccharide, preferably pectin hydrolysate, is preferably administered in an amount of between 10 mg and 100 g per day, preferably between 100 mg and 50 g per day, even more between 0.5 g and 20 g per day.
Dietary fibres often have a large molecular weight. The fibres used preferably have an average degree of polymerization of at least 3 and no more than 250. This is because small oligosaccharides do not bind to Toll like receptors and are therefore expected not to be effective in our model systems. This requirement does not imply that no oligosaccharides with DP 1 or 2 may be present. Most commercially available oligosaccharides consist in part of saccharides with a DP 1 and 2, while most have a DP 3 and higher. When calculating weight percentages of the oligosaccharide fraction the weight of all oligosaccharides, including the saccharides with DP 1 and 2 are used in the calculation. The total amount of fibres used in the composition therefore also depends on the source of oligosaccharides and the amount of oligosaccharides with DP 3 or higher present in the source. The maximum DP of about 250 is related to the effect on viscosity. Large molecular weight dietary fibres with a DP higher than about 250 will significantly increase the viscosity of a liquid product resulting in a decreased
palatability of the product and possible difficulties during production of a liquid product.
Calcium Calcium has a pivotal role in the control of muscle cell action. A decreased availability of calcium in the muscle tissues will inevitably lead to decreased muscle strength. The use of dietary fiber improves the calcium absorption in elderly, and therewith stimulates muscle strength. Calcium intake is often low in elderly due to decreased intake of dairy and other calcium containing products. In a preferred embodiment according to the invention the composition comprises dietary fiber and calcium.
Preferably the amount of dietary fibers in the present composition is between 2 - 10 wt% based on dry weight of the composition.
In a liquid composition preferably 0.2 to 10 g dietary fibers per 100 ml are present. For reasons outlined above, calcium may be present in an amount between 30 and 1000 mg per 100 ml or between 0.05 and 1 wt% based on dry weight of the composition.
Vitamin E, zinc; other ingredients
Nutrition plays a prominent role in immune response, and the elderly often suffer from malnutrition. Reduced caloric intake is known to slow the aging process and help maintain higher numbers of naive T cells and levels of IL-2. Vitamin E and zinc in particular are important nutrients for the proper functioning of the immune system.
Long-term zinc deficiency in the elderly causes a decrease in cytokine production and impaired regulation of helper T cell activity.
Therefore, according to a preferred embodiment the composition according to the invention additionally comprises vitamin E and/or zinc, preferably both.
In a preferred embodiment the composition according to the invention for the stimulation of the immune function and for the stimulation of muscle strength in elderly
comprises in addition to high protein at least one selected from; vitamin E, zinc and dietary fibers. More preferably all of these ingredients are present.
Effect of nutritional composition on the immune system of elderly Aging affects many components of the immune system, and since the immune system interacts with every organ in the body, a clearer understanding of the immunological changes due to aging is critical for designing effective health care for the elderly. The present inventors now realized that an improved immune function helps to prevent infections and thereby stimulate the mobility of the elderly patients resulting in improved muscle strength.
According to one aspect of the invention the composition according to the invention can be used for
a. increasing muscle mass, strength and function; b. improving physical capacity and agility; and/or c. improving vitality, i.e. the ability to perform activities of daily living.
The efficacy of the products can be established in a trial setting by either of the following measures:
• Muscle protein synthesis: incorporation of amino acids is a good indication for muscle strength
• Muscle mass and strength: hand grip and leg strength can be measured
• Physical capacity: can be measured by using an array of different exercise tests • Activities of Daily Living: can be measured using a score list
• Quality of Life: is normally measured using a questionnaire, score list
Muscle strength
Muscle strength adds to the quality of life and improved ability to perform activities of daily living. Loss of muscle mass and function in apparently healthy elderly is reflected in the increased difficulty that elderly experience in performing physical activities and
activities of daily living, with walking as an obvious example. From 60 years of age loss of muscle mass and strength/function is accelerated and, as a consequence around 30% of muscle strength is lost at the age of 70. When people reach the age of 75 or older it has been demonstrated that the loss of mobility can be significantly impaired: • 30% can no longer walk a 1 km distance (Lauretani, F., et al., Age-associated changes in skeletal muscles and their effect on mobility: an operational diagnosis of sarcopenia. J Appl Physiol, 2003. 95(5): p. 1851-60)
• Walking (gait) speed declines by 20%
• Activities of Daily Living decline: 50% can no longer lift a weight over 4.5kg (Baumgartner, R.N., et al., Predictors of skeletal muscle mass in elderly men and women. Mech Ageing Dev, 1999. 107(2): p. 123-36.)
To stay independent, people need to maintain or regain physical strength to continue the performance of activities of daily living. Therefore, the term 'muscle strength' as used in the present invention can be measured by 'walking distance', 'walking speed', activity of daily living', 'hand grip strength'.
Method for preparing high protein containing product
The method for preparing the compositions according to the invention involves a careful selection of steps with optimal ranges of the amount of ingredients and strict ranges for pH and temperatures. The most critical for making a fermented, stable product with such high protein content above 8 gram protein per 100 ml, is the pH of the product before emulsifying. This pH preferably is in the range of 3.5 and 4.5 and even more preferably between 3.9 and 4.2. The upper limit of the final product is preferably set at pH 4.2 because at a higher pH the shelf-life of the product becomes problematic. Therefore in a preferred method according to the invention the pH is between 4.0 and 4.2. The effect of pH is demonstrated in Table 1 below.
Another critical step in preparing the compositions according to the invention is the late addition of the free amino acids, i.e. after the fermentation step. The inventors found that during fermentation the probiotic bacteria preferably metabolize these free amino
acids leading to a decreased amount of these added amino acids in the end product. Therefore, in the preferred method for preparing the compositions according to the invention, the amino acids are added after the fermentation step.
Therefore, in one aspect the invention pertains to a method for preparing a composition according to the present invention, wherein the method comprises: a. Mixing whey protein and lactose with demineralized water; b. adding the bacterial cultures and ferment; c. adding free amino acids selected from the group consisting of leucine, valine and isoleucine, and optionally add dietary fibers d. adjusting pH to 3.5 - 4.5, preferably between 4.0 and 4.2; e. pasteurization; f. homogenization; g. if considered appropriate, adjusting pH to between 3.5 and 4.5, preferably between 4.0 and 4.3; h. optionally adding water to 100%; and i. sterilizing and packaging product.
Table 1. Determination of the optimal pH of the product
As seen in Table 1, the shelf- life of the product increases when lowering the pH of the product. However, the upper-limit of the pH range is preferably set at pH 4.3 since
above this pH microbial growth would make it necessary to sterilize the product for obtaining sufficient shelf- life, which than leads to deterioration of the product characteristics. Although less sediment and lower viscosities can be obtained when increasing the pH, the most optimal pH for this product is selected to be between 4.05 and 4.3. In this pH range the particle size distribution, viscosity and sediment formation are the most acceptable. Similar experiments with casein or other milk protein sources resulted in different optimal pH ranges.
EXAMPLES Example 1. Preferred method for making high protein Leucine containing yogurt
1. Mix whey protein, lactose with demineralized water
2. Pasteurisation step of 15 seconds at 75 degrees Celsius
3. Add and dissolve the bacterial culture
4. Fermentation between 16 and 18 hours 5. Add and dissolve Leucine, valine, isoleucine, dietary fibers and sugar
6. Add and dissolve vitamins and minerals
7. Adjust pH tot 3.5 - 4.5, preferably between 4.0 and 4.2.
8. Add fat and perform inline emulsifying step
9. Pasteurization step of 30s, at 75 degrees Celsius 10. Homogenization at 60 degrees Celsius, 250 -50 bar
11. Adjust to pH 4.2 and add water to 100%
12. Sterilize 30 seconds, at 92 degrees Celsius
13. Package in bottle
Example 2. Preferred composition fermented product.
Composition Per 100 ml
Protein total (g) 9.7
Whey protein (g) 9 .0
BCAA total free (g) 0.7 Leucine free (g) 0.6
Leucine total (g) 1 .6
Isoleucine free (g) 0.023
Isoleucine total (g) 0.6
Valine free (g) 0.1
Valine total (g) 0.6
Fat (g) 1.50
Rapeseed oil with low erucic acid
Carbohydrate (g) saccharose 2.50
Prebiotic fiber (pectin hydrolysate) 0.20
Vitamins and minerals Calcium (mg) 200
Zinc vitamin D 200IU
Vitamin E
Ferment
Probiotic bacteria Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus
Example 3. Sterilized composition with 10 g intact protein per 100ml.
Gram per
Composition 100 ml
Intact protein 10.00
Protein total 10.39
Leucine free 0.39 Leucine total 1.40
Isoleucine free 0.000
Isoleucine total 0.62
Valine free 0.00
Valine total 0.57 fat 1.50 carbohydrate 2.50
Dietary fibers
GOS/Inulin/AOS 1.5
Probiotic bacteria 109-1010
Bifidobacterium heat killed lactis, CFU
Lactobacillus acidophilus,
Streptococcus thermophilus
Example 4. Stimulation of NK-cell activity with a fiber mix comprising AOS in fast-ageing mice
In order to investigate the effect of fibres on the NK-cell activity in aged mice, the NK- cell activity in splenocytes was measured in 8 months old fast ageing SAMP8 mice that received various doses of scGOS, IcFOS and acid oligosaccharide (AOS) from pectin hydrolysate. The animals were aged on a standard rodent chow, and received the supplemented diets or control diet for the last 43 days ('treatment protocol').
NK cell activity was measured by a modified "JAM" assay. The method as described by P. Matzinger in The JAM test. A simple assay for DNA fragmentation and cell death. J Immunol Methods. 1991 Dec 15;145(l-2):185-92 was used, with the modifications and specifications described here. Yac-1 cells were used as target cells, were labeled for 4-6 hours with 2.5 microCurie/ml tritiated thymidine (Perkin Elmer, Groningen, the Netherlands) and seeded at 5000 cells/well in round-bottom 96-well plates in cell culture medium (RPMI- 1640 with 10% fetal calf serum). Murine splenocytes were added to the 96-well plates as effector cells in three different
effectoπtarget (E:T) ratios: 100:1, 50:1 and 25:1. Effector and target cells were incubated for 4 hours at 37 degrees Celsius in an atmosphere containing 5% carbon dioxide. After incubation, the effector and target cells were harvested on Unifilter GF/c plates (Perkin Elmer). These filterplates were dried and counted in a scintillation counter (Wallac Microbeta, Perkin Elmer) and the percentage target cell lysis was calculated as described by P. Matzinger. Statistics have been performed on the separate E:T ratios.
Results: At all three ratios, a significant dose-dependent increase in target cell lyses was found using linear regression analysis (slope is significantly greater than zero). The lower three plots show these regressions, statistical testing was performed in SPSS. The Figure shows an overview of all EffectoπTarget (E:T) ratios and all GFA doses. It can be seen that the NK-cell activity in the mice significantly increases with the dose of fibres indicating that AOS can actually stimulate the NK cell activity in the aged mice.
Claims
1. Composition for stimulating muscle strength in elderly, comprising whey protein, free BCAA and probiotic bacteria, wherein the composition comprises one or more free BCAAs selected from the group consisting of leucine, isoleucine and valine, and at least 50 g whey protein per 100 g dry weight of the total composition.
2. A composition comprising whey protein, free BCAA, probiotic bacteria, and a dietary fiber, wherein the composition comprises one or more free BCAAs selected from the group consisting of leucine, isoleucine and valine, at least 50 g whey protein per 100 g dry weight of the total composition, and one or more dietary fibers selected from the group of pectins, pectates, alginates, fructans, fructooligosaccharides, indigestible dextrins, galactooligosaccharides, xylooligosaccharides, arabinooligosaccharides, glucooligosaccharides, mannooligosaccharides and fucooligosaccharides.
3. Composition according to claim 1 or 2 wherein the composition comprises between 55 and 75 g whey protein per 100 g dry weight of the total composition.
4. Composition according to any one of claims 1 to 3, wherein the composition is a liquid comprising at least 10 wt% dry matter.
5. Composition according to claim 4, comprising between 12 and 20 wt% dry matter.
6. Composition according to claim 3, wherein the composition comprises between 8 and 15 gram protein and a total of at least 1.4 gram leucine per 100 ml.
7. Composition according to any one of the preceding claims, wherein at least one of the probiotic bacteria is selected from the group of lactic acid bacteria of the genus Lactobacillus, Bifidobacterium and Streptococcus.
8. Non-medical use of the composition according to any one of claims 2 to 7, for the dietary management of malnutrition of elderly.
9. Use of the composition according to any one of claims 2 to 7 in the manufacture of a preparation for the dietary management of malnutrition of elderly.
10. A method for preparing a composition according to any of the claims 1 to 7 comprising: a. mix whey protein and lactose with demineralized water; b. add probiotic bacterial cultures and ferment; c. add free amino acids selected from the group consisting of leucine, valine and isoleucine; d. optionally add dietary fibers e. adjust pH to 3.5 - 4.5, preferably between 4.0 and 4.2; f. pasteurize; g. homogenize; h. if appropriate, adjust pH to between 3.5 and 4.5, preferably between 4.0 and 4.3; i. optionally add water to 100%; j. sterilize and package product.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/NL2009/050319 WO2010143939A1 (en) | 2009-06-09 | 2009-06-09 | Nutrition for improving muscle strength in elderly |
| PCT/NL2010/050346 WO2010143947A1 (en) | 2009-06-09 | 2010-06-07 | Nutrition for improving muscle strength in elderly |
| EP10727512.5A EP2440217B1 (en) | 2009-06-09 | 2010-06-07 | Nutrition for improving muscle strength in elderly |
| US13/377,049 US20120141445A1 (en) | 2009-06-09 | 2010-06-07 | Nutrition for improving muscle strength in elderly |
| BRPI1010617A BRPI1010617B1 (en) | 2009-06-09 | 2010-06-07 | use of a composition, composition, and method for preparing a composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/NL2009/050319 WO2010143939A1 (en) | 2009-06-09 | 2009-06-09 | Nutrition for improving muscle strength in elderly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2010143939A1 true WO2010143939A1 (en) | 2010-12-16 |
Family
ID=41668443
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/NL2009/050319 WO2010143939A1 (en) | 2009-06-09 | 2009-06-09 | Nutrition for improving muscle strength in elderly |
| PCT/NL2010/050346 WO2010143947A1 (en) | 2009-06-09 | 2010-06-07 | Nutrition for improving muscle strength in elderly |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/NL2010/050346 WO2010143947A1 (en) | 2009-06-09 | 2010-06-07 | Nutrition for improving muscle strength in elderly |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US20120141445A1 (en) |
| EP (1) | EP2440217B1 (en) |
| BR (1) | BRPI1010617B1 (en) |
| WO (2) | WO2010143939A1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012005568A1 (en) * | 2010-07-07 | 2012-01-12 | N.V. Nutricia | Nutritional composition for the stimulation of muscle protein synthesis |
| WO2012081982A2 (en) * | 2010-12-17 | 2012-06-21 | N.V. Nutricia | Whey protein composition with a reduced astringency |
| WO2012113503A1 (en) * | 2011-02-25 | 2012-08-30 | Merck Patent Gmbh | Composition to increase joint and/or postural stability |
| WO2013065014A1 (en) * | 2011-11-02 | 2013-05-10 | Fonterra Co-Operative Group Limited | Dairy product and process |
| WO2014170245A1 (en) * | 2013-04-15 | 2014-10-23 | Nestec S.A. | Use of whey protein in combination with electrical muscle stimulation |
| CN106793806A (en) * | 2014-10-14 | 2017-05-31 | 雀巢产品技术援助有限公司 | Improvement to the muscle function of elderly men |
| CN107974421A (en) * | 2017-12-22 | 2018-05-01 | 中国农业科学院饲料研究所 | A kind of lactobacillus acidophilus and its screening technique and application, a kind of microbial inoculum |
| US9961932B2 (en) | 2013-06-10 | 2018-05-08 | N.V. Nutricia | Muscle preservation in overweight or obese adult during weight loss program |
| CN108463124A (en) * | 2015-12-25 | 2018-08-28 | 大塚制药株式会社 | Gel sample food compositions |
| NL2025482B1 (en) * | 2020-05-01 | 2021-11-18 | Tassignon Holding B V | Free BCAA chocolate products |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10188135B2 (en) * | 2015-11-04 | 2019-01-29 | Stokley-Van Camp, Inc. | Method for inducing satiety |
| JOP20190146A1 (en) | 2016-12-19 | 2019-06-18 | Axcella Health Inc | Amino acid compositions and methods for the treatment of liver diseases |
| EP3668499A1 (en) | 2017-08-14 | 2020-06-24 | Axcella Health Inc. | Amino acid compositions for the treatment of liver disease |
| EP3810123A1 (en) | 2018-06-20 | 2021-04-28 | Axcella Health Inc. | Compositions and methods for the treatment of fat infiltration in muscle |
| AU2020281621A1 (en) * | 2019-05-24 | 2021-12-16 | Cosucra Groupe Warcoing S.A. | Composition comprising inulin and protein |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HU202076B (en) * | 1986-05-16 | 1991-02-28 | Magyar Tejgazdasagi Kiserleti | Process for producing soft drinks and natural or seasoned concentrates having colloid-chemically stable protein content below, 0,02 mass percent of whey or permeate base |
| RU2105491C1 (en) * | 1996-04-22 | 1998-02-27 | Товарищество с ограниченной ответственностью "РАМОЗ" | Method for production of beverage prepared of dairy whey |
| US20020044988A1 (en) * | 2000-08-22 | 2002-04-18 | Fuchs Eileen C. | Nutritional composition and method for improving protein deposition |
| WO2004026294A1 (en) * | 2002-09-20 | 2004-04-01 | Novartis Ag | Leucine-enriched nutritional compositions |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2123903T5 (en) * | 1995-08-04 | 2011-02-22 | N.V. Nutricia | NUTRITIVE COMPOSITION CONTAINING FIBER. |
| EP1145643A1 (en) * | 2000-04-10 | 2001-10-17 | Phillip Connolly | Improved milk protein concentrate |
| US20040156882A1 (en) * | 2002-10-23 | 2004-08-12 | Davenport David F. | Method and composition for feeding mammals |
| RU2450815C2 (en) * | 2005-12-16 | 2012-05-20 | Н.В. Нютрисиа | Using soluble food fibres against muscular atrophy |
| WO2007143794A1 (en) * | 2006-06-15 | 2007-12-21 | Murray Goulburn Co-Operative Co. Limited | Formulation comprising whey protein and hydrolysates for improving muscle recovery |
-
2009
- 2009-06-09 WO PCT/NL2009/050319 patent/WO2010143939A1/en active Application Filing
-
2010
- 2010-06-07 BR BRPI1010617A patent/BRPI1010617B1/en active IP Right Grant
- 2010-06-07 US US13/377,049 patent/US20120141445A1/en not_active Abandoned
- 2010-06-07 EP EP10727512.5A patent/EP2440217B1/en active Active
- 2010-06-07 WO PCT/NL2010/050346 patent/WO2010143947A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HU202076B (en) * | 1986-05-16 | 1991-02-28 | Magyar Tejgazdasagi Kiserleti | Process for producing soft drinks and natural or seasoned concentrates having colloid-chemically stable protein content below, 0,02 mass percent of whey or permeate base |
| RU2105491C1 (en) * | 1996-04-22 | 1998-02-27 | Товарищество с ограниченной ответственностью "РАМОЗ" | Method for production of beverage prepared of dairy whey |
| US20020044988A1 (en) * | 2000-08-22 | 2002-04-18 | Fuchs Eileen C. | Nutritional composition and method for improving protein deposition |
| WO2004026294A1 (en) * | 2002-09-20 | 2004-04-01 | Novartis Ag | Leucine-enriched nutritional compositions |
Non-Patent Citations (1)
| Title |
|---|
| DRGALIC I ET AL: "Growth and survival of probiotic bacteria in reconstituted whey", LAIT, vol. 85, 2005, pages 171 - 179, XP002569517 * |
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103079415A (en) * | 2010-07-07 | 2013-05-01 | N.V.努特里西阿公司 | Nutritional composition for the stimulation of muscle protein synthesis |
| WO2012005582A1 (en) * | 2010-07-07 | 2012-01-12 | N.V. Nutricia | Nutritional composition for the stimulation of muscle protein synthesis |
| WO2012005568A1 (en) * | 2010-07-07 | 2012-01-12 | N.V. Nutricia | Nutritional composition for the stimulation of muscle protein synthesis |
| EP3120716A1 (en) * | 2010-07-07 | 2017-01-25 | N.V. Nutricia | Nutritional composition for the stimulation of muscle protein synthesis |
| US10045999B2 (en) | 2010-07-07 | 2018-08-14 | N. V. Nutricia | Nutritional composition for the stimulation of muscle protein synthesis |
| WO2012081971A1 (en) * | 2010-12-17 | 2012-06-21 | N.V. Nutricia | Whey protein composition with a reduced astringency |
| WO2012081982A3 (en) * | 2010-12-17 | 2013-05-30 | N.V. Nutricia | Whey protein composition with a reduced astringency |
| CN103369975A (en) * | 2010-12-17 | 2013-10-23 | N.V.努特里西阿公司 | Whey protein composition with a reduced astringency |
| WO2012081982A2 (en) * | 2010-12-17 | 2012-06-21 | N.V. Nutricia | Whey protein composition with a reduced astringency |
| WO2012113503A1 (en) * | 2011-02-25 | 2012-08-30 | Merck Patent Gmbh | Composition to increase joint and/or postural stability |
| WO2013065014A1 (en) * | 2011-11-02 | 2013-05-10 | Fonterra Co-Operative Group Limited | Dairy product and process |
| AU2013200268B2 (en) * | 2011-11-02 | 2014-10-30 | Fonterra Co-Operative Group Limited | Dairy product and process |
| US9386791B2 (en) | 2011-11-02 | 2016-07-12 | Fonterra Co-Operative Group Limited | Dairy product and process |
| JP2016521265A (en) * | 2013-04-15 | 2016-07-21 | ネステク ソシエテ アノニム | Use of whey protein combined with electrical muscle stimulation |
| CN105120689A (en) * | 2013-04-15 | 2015-12-02 | 雀巢产品技术援助有限公司 | Use of whey protein in combination with electrical muscle stimulation |
| JP2019059736A (en) * | 2013-04-15 | 2019-04-18 | ネステク ソシエテ アノニム | Use of whey protein in combination with electrical muscle stimulation |
| WO2014170245A1 (en) * | 2013-04-15 | 2014-10-23 | Nestec S.A. | Use of whey protein in combination with electrical muscle stimulation |
| US20160051814A1 (en) * | 2013-04-15 | 2016-02-25 | Nestec S.A. | Use of whey protein in combination with electrical muscle stimulation |
| US9961932B2 (en) | 2013-06-10 | 2018-05-08 | N.V. Nutricia | Muscle preservation in overweight or obese adult during weight loss program |
| US20190111083A1 (en) * | 2014-10-14 | 2019-04-18 | Nestec S.A. | Improvement in muscle functionality of elderly males |
| CN106793806A (en) * | 2014-10-14 | 2017-05-31 | 雀巢产品技术援助有限公司 | Improvement to the muscle function of elderly men |
| CN108463124A (en) * | 2015-12-25 | 2018-08-28 | 大塚制药株式会社 | Gel sample food compositions |
| JPWO2017110988A1 (en) * | 2015-12-25 | 2018-10-18 | 大塚製薬株式会社 | Gel food composition |
| EP3395187A4 (en) * | 2015-12-25 | 2019-07-10 | Otsuka Pharmaceutical Co., Ltd. | Gel-like food composition |
| US11412770B2 (en) | 2015-12-25 | 2022-08-16 | Otsuka Pharmaceutical Co., Ltd. | Gel-like food composition |
| CN107974421A (en) * | 2017-12-22 | 2018-05-01 | 中国农业科学院饲料研究所 | A kind of lactobacillus acidophilus and its screening technique and application, a kind of microbial inoculum |
| CN107974421B (en) * | 2017-12-22 | 2021-01-05 | 中国农业科学院饲料研究所 | Lactobacillus acidophilus, screening method and application thereof, and bacterium agent |
| NL2025482B1 (en) * | 2020-05-01 | 2021-11-18 | Tassignon Holding B V | Free BCAA chocolate products |
Also Published As
| Publication number | Publication date |
|---|---|
| US20120141445A1 (en) | 2012-06-07 |
| BRPI1010617A2 (en) | 2016-03-15 |
| EP2440217A1 (en) | 2012-04-18 |
| EP2440217B1 (en) | 2017-12-13 |
| BRPI1010617B1 (en) | 2020-01-14 |
| WO2010143947A1 (en) | 2010-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2440217B1 (en) | Nutrition for improving muscle strength in elderly | |
| ES2702631T3 (en) | Nutritional composition with prebiotics and probiotics | |
| RU2498605C2 (en) | Nutritional composition for babies born by cesarean section | |
| CA2610213C (en) | Infant nutrition with hydrolised proteins | |
| RU2475051C2 (en) | Infant food containing unviable bifidobacteria and indigestible oligosaccharides | |
| ES2763137T3 (en) | Bifidobacteria for the treatment of diabetes and related conditions | |
| AU2010293145A1 (en) | Probiotic derived non-viable material for allergy prevention and treatment | |
| US10792317B2 (en) | Method for reducing body fat by administering Lactobacillus plantarum | |
| JP7130287B2 (en) | Method for producing probiotic composition | |
| ES2675309T3 (en) | Use of a strain of Lactobacillus rhamnosus to reduce weight gain and / or insulin resistance | |
| US20230124145A1 (en) | Composition for treating climacteric disorder comprising lactobacillus gasseri bnr17 | |
| RU2724536C2 (en) | Fermented milk mixture with indigestible oligosaccharides | |
| US20200315235A1 (en) | Normalization of the Intestinal Microbiota Composition in Infants or Toddlers Fed with an Amino Acid-Based Nutritional Composition | |
| AU2011314299B2 (en) | Compositions and methods for augmenting kidney function | |
| CN110403014B (en) | Nutritional powder capable of suppressing appetite and preparation method and application thereof | |
| TWI761487B (en) | Fermented milk used to increase blood amino acid concentration | |
| Miao et al. | Oral administration of fermented milk supplemented with synbiotics can influence the physiological condition of Wistar rats in a dose-sensitive and sex-specific manner | |
| WO2019124355A1 (en) | Muscle-synthesis-promoting fermented milk | |
| JP6058223B2 (en) | Phosphorus absorption inhibiting composition | |
| EP2604123A1 (en) | Method and nutritional compositions for the treatment of diarrhea. | |
| RU2293118C2 (en) | Method for microorganism sampling as component of probiotic preparations | |
| TWI824127B (en) | Use of Lactobacillus plantarum TWK10 in preparing pharmaceutical compositions for reducing body fat | |
| BG4273U1 (en) | Synbiotic composition | |
| JP2020018273A (en) | Composition for reducing fatigue from high-intensity exercise or recovering therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 09788189 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 09788189 Country of ref document: EP Kind code of ref document: A1 |