Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C233/00—Carboxylic acid amides
  • C07C233/01—Carboxylic acid amides having carbon atoms of carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms
  • C07C233/16—Carboxylic acid amides having carbon atoms of carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms having the nitrogen atom of at least one of the carboxamide groups bound to a carbon atom of a hydrocarbon radical substituted by singly-bound oxygen atoms
  • C07C233/17—Carboxylic acid amides having carbon atoms of carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms having the nitrogen atom of at least one of the carboxamide groups bound to a carbon atom of a hydrocarbon radical substituted by singly-bound oxygen atoms with the substituted hydrocarbon radical bound to the nitrogen atom of the carboxamide group by an acyclic carbon atom
  • C07C233/18—Carboxylic acid amides having carbon atoms of carboxamide groups bound to hydrogen atoms or to acyclic carbon atoms having the nitrogen atom of at least one of the carboxamide groups bound to a carbon atom of a hydrocarbon radical substituted by singly-bound oxygen atoms with the substituted hydrocarbon radical bound to the nitrogen atom of the carboxamide group by an acyclic carbon atom having the carbon atom of the carboxamide group bound to a hydrogen atom or to a carbon atom of an acyclic saturated carbon skeleton
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C279/00—Derivatives of guanidine, i.e. compounds containing the group, the singly-bound nitrogen atoms not being part of nitro or nitroso groups
  • C07C279/04—Derivatives of guanidine, i.e. compounds containing the group, the singly-bound nitrogen atoms not being part of nitro or nitroso groups having nitrogen atoms of guanidine groups bound to acyclic carbon atoms of a carbon skeleton
  • C07C279/14—Derivatives of guanidine, i.e. compounds containing the group, the singly-bound nitrogen atoms not being part of nitro or nitroso groups having nitrogen atoms of guanidine groups bound to acyclic carbon atoms of a carbon skeleton being further substituted by carboxyl groups

Definitions

• the present invention is directed to compounds that increase the saltiness intensity of sodium chloride in human taste.
• Salty taste is produced primarily by the presence of sodium ions, which are generally imparted to foodstuffs by the addition and/or presence of sodium chloride or other sodium salts. Sodium, in addition to producing a salty taste, also enhances the flavor of food. Consequently, prepared foods typically include high levels of sodium.
• Another method of reducing sodium content would be to identify compounds that, while having no salty taste of their own, act on taste receptors to enhance the salty taste of sodium such that less sodium is required to maintain the saltiness intensity of the foodstuff. As such, compounds that increase the saltiness intensity of sodium, in particular sodium chloride, are needed.
• the present invention is directed to methods of increasing the saltiness intensity of sodium, preferably in the form of sodium chloride, in foodstuffs by adding a compound of formula I, or a salt form thereof, to the foodstuff.
• n 1, 2, 3, 4, 5, or 6;
• n 1, 2, 3, 4, 5, or 6;
• R is Ci-io straight-chain alkyl, Ci_io branched alkyl, or guanidinium.
• compositions consisting of, or consisting essentially of, sodium, preferably in the form of sodium chloride, and a compound of formula I.
• Food products having an increased saltiness intensity comprising a foodstuff and a compound of formula I are also described.
• Methods of decreasing dietary sodium intake in a human are also described.
• Figure 1 is a histogram depicting the increase in saltiness intensity using a compound of the present invention.
• Figure 2 depicts the activity of N-(2-hydroxyethyl)-4-methylpentanamide (core compound) against an oocyte transfected with transcripts of the Epithelial Sodium Channel (ENaC) subunits delta/beta/gamma.
• ENaC Epithelial Sodium Channel
• n 1, 2, 3, 4, 5, or 6;
• n 1, 2, 3, 4, 5, or 6;
• R is Ci-io straight-chain alkyl, Ci_io branched alkyl, or guanidinium
• Foodstuff refers to any substance that can be used or prepared for use as a food that comprises sodium.
• the sodium preferably in the form of sodium chloride, may be inherently present in the foodstuff or may be added to the foodstuff. If the sodium is added to the foodstuff, the sodium can be added prior to the addition of the compound of formula I, after the addition of the compound of formula I, about the same time as the addition of the compound of formula I, or at any time prior to the consumption of the foodstuff.
• Preferred foodstuffs of the invention include potato chips, tortilla chips, pretzels, popcorn, soups, ketchup, mustard, vegetables, fruits, chocolates, candy, frozen dinners, pizza, and the like.
• Preferred compound of formula I are those wherein n is 2.
• Other preferred compounds include those wherein m is 1, 2, 3, 4, or 5.
• m is 1.
• m is 2.
• m is 3 or m is 4.
• m is 5.
• compounds of formula I include those wherein R is C MO straight-chain or Ci-io branched alkyl.
• Preferred alkyl groups include methyl, ethyl, propyl, isopropyl, butyl, isobutyl, tert-butyl, pentyl, isopentyl, and hexyl.
• R is propyl. More preferably, R is isopropyl.
• Food products having an increased saltiness intensity are also within the scope of the invention.
• Such food products comprise a foodstuff and a compound of formula I, wherein the compound of formula I is present in an amount sufficient to increase the saltiness intensity of sodium, preferably in the form of sodium chloride, in the foodstuff.
• the amount of the compound of formula I sufficient to increase the saltiness intensity of sodium in the foodstuff can be ascertained by one skilled in the art by reference to the examples set forth herein and by using routine experimentation.
• Such food products may inherently include sodium.
• sodium preferably in the form of sodium chloride, can be added to the foodstuff prior to consumption of the food product.
• compositions that comprise, consist of, or consist essentially of, sodium, preferably in the form of sodium chloride, and a compound of formula I.
• Such compositions may include, in addition to the sodium and the compound of formula I, other food additives.
• the addition of such additives can improve the handling or appearance of the composition, without materially affecting the basic and novel characteristics of the invention.
• Food additives are well-known in the art.
• such compositions may include bulking agents, such as starch, that is added to a product to increase the bulk of the food without affecting nutritional value.
• Other additives include anticaking agents, antioxidants, and coloring.
• a reaction flask equipped with a magnetic stirrer bar, a nitrogen inlet and a simple distillation set-up was charged with ethyl 4-methylpentanoate (Sigma Aldrich, St. Louis, MO) (112.67 g, 781 mmol) and 2-aminoethanol (Sigma- Aldrich, St. Louis, MO) (73.38 g, 1201 mmol).
• the mixture was heated at reflux for 10.5 hours with concomminant removal of the ethanol formed during the reaction. After cooling to room temperature, the mixture was diluted with ethyl acetate (500 mL) and washed with 5% aqueous hydrochloric acid (3 x 200 mL).
• the frog Xenopus laevis
• the egg then makes this foreign protein encoded by the injected complimentary RNA (cRNA).
• cRNA complimentary RNA
• Oocytes are harvested when at stage 5 or 6, from female Xenopus and defolliculated (using trypsin) and placed in low sodium culture medium. After overnight culture the egg is injected with the cRNA of the protein(s) of interest.
• ENaC one of the major "receptors" of salty taste is the ENaC.
• This channel functions as a heterotrimer, a complex of three different peptides.
• the transfected eggs are then cultured for 4 to 6 days. Depending upon the endpoint of the study, all three subunits are expressed into one cell or one subunit is expressed per cell.
• the internal machinery of the cell places the ENaC into the plasma membrane.
• TEVC Electrode Voltage Clamp
• Patch clamp is used to record movement of very few ions through very few channels.
• Figure 2 shows the response of an oocyte expressing the delta, beta, gamma form of ENaC upon successive addition of increasing concentrations N-(2-hydroxyethyl)-4- methylpentanamide.
• the X axis is time, the Y-axis is inward current, the lower deflection indicating greater channel opening.
• N-(2-hydroxyethyl)-4-methylpentanamide caused enhancement of sodium currents in oocytes (here using downward deflection to indicate channel opening) This inward current displayed high sensitivity (the values on the trace are in nanomolar) was completely reversible, and began from the baseline state (i.e., we did not need to partially inhibit the channel to see it open). These results suggested that 4-methyl-pentanoic acid (2-hydroxy-ethyl)-amide may act as an enhancer of salty taste. Testing of N-(2-hydroxyethyl)-4-methylpentanamide in a lipid bilayer

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• Chemical & Material Sciences (AREA)
• Organic Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)

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Citations (3)

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• 2011
  • 2011-02-03 CA CA2788717A patent/CA2788717A1/en not_active Abandoned
  • 2011-02-03 AU AU2011212938A patent/AU2011212938B2/en not_active Ceased
  • 2011-02-03 JP JP2012552074A patent/JP2013518592A/ja active Pending
  • 2011-02-03 EP EP11740331.1A patent/EP2531048A4/en not_active Withdrawn
  • 2011-02-03 CN CN201180013716XA patent/CN102811628A/zh active Pending
  • 2011-02-03 WO PCT/US2011/023546 patent/WO2011097344A1/en not_active Ceased
  • 2011-02-03 US US13/576,855 patent/US20130078351A1/en not_active Abandoned

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