Classifications

• • 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
  • A61K31/33—Heterocyclic compounds
  • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
  • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
  • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
  • A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C23/00—Other dairy products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • 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
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07D—HETEROCYCLIC COMPOUNDS
  • C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
  • C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
  • C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
  • C07D311/22—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4
  • C07D311/26—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3
  • C07D311/28—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only
  • C07D311/30—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only not hydrogenated in the hetero ring, e.g. flavones
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the invention relates to the use of hydroxyflavones of the formula (I) or salts thereof, as an appetite excitant, preferably in orally consumable products which are selected from the group consisting of foods (especially liquid or solid, including semi-finished goods), feed and pharmaceuticals (pharmaceutical preparations).
• the object of the present invention has thus since da in existence to identify substances that affect in particular the seretonin level and / or the concentration of free fatty acids in the blood and can reduce or reduce, to stimulate the appetite. It was part of the present task to identify appetizing substances. fictitious, which are in particular compliant with food law and thus are toxicologically safe to use. It was also an object of the present invention to identify appetite-stimulating substances that are easily accessible and as natural as possible, preferably can be obtained as a vegetable extract.
• a first subject of the invention relates to compounds of the formula (I) or salts thereof,
• the compounds of formula (I) are selected from the group consisting of: homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterol (4), for use in the treatment of a condition caused by the influence of Serotonin level and the concentration of free fatty acids in the blood can be mitigated or prevented.
• the use is preferably directed to compounds of formula (I) selected from the group consisting of: homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterol (4 ), where the stereocenter at C-2 has either (R) or (S) configuration.
• the countercations in a preferred embodiment being selected from the group consisting of: ammonium ions, trialkylammonium ions, sodium, potassium, magnesium or calcium cations.
• Another object of the invention relates to a medicament containing compounds of formula (I) for use in the treatment of a condition that can be mitigated or prevented by influencing the serotonin level and the concentration of free fatty acids in the blood.
• a third aspect of the invention relates to compounds of the formula (I) or salts thereof,
• the compounds of formula (I) are selected from the group consisting of: homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterol (4), for use according to claim 1, wherein the condition to be treated is loss of appetite.
• Another object of the invention relates to a composition
• a composition comprising (i) at least one compound according to claim 1 or salts thereof
• solvents suitable for extraction for food and beverages are water, ethanol, methanol, 1,2-propylene glycol, glycerol, acetone, dichloromethane, ethyl acetate, diethyl ether, hexane, Heptane, triacetin, vegetable oils or fats, supercritical carbon dioxide and their mixtures.
• Hydroxyflavanones of the formula (I) have hitherto been known as flavor-modulating aromatic substances (EP 1,258,200-B1, EP 1,998,636-B1). I have an effect on the serotonin level and on the concentration of free fatty acids in the blood, especially in mammals, preferably in humans is not yet known. Likewise, the resulting potential use to increase appetite is not known so far.
• a preferred embodiment of the present invention is the use of the compounds of formula (I), in particular the compounds (1) to (4) or mixtures thereof, preferably mixtures of the (R) - and / or (S) - enantiomers for influencing the serotonin level and the concentration of free fatty acids in the blood, in mammals, preferably in humans.
• the use of the Hydroxyflavanone of formula (I) for appetite stimulation has nothing to do with their already known taste-improving properties, in particular their bitter-masking effect.
• the presence of bitter-tasting substances is necessary, whereas they need not be present in the present invention is essential.
• the hydroxyflavanones of the formula (I) in addition to the already known effect also has an influence on the serotonin release and can reduce these both in neuronal cell cultures and in vivo experiments in blood plasma.
• the compounds of formula (I) or their salts are formulated in oral pharmaceutical preparations.
• Hydroxyflavanones of the formula (I) for use according to the invention are preferably used in a therapeutic process or in a non-therapeutic use according to the invention, the hydroxyflavanones of the formula (I) being used alone or as a mixture of an orally consumable product, where in which the hydroxyflavanone or the hydroxyflavanone is present in a concentration of 30 mg / kg or less, based on the total mass of the orally consumable product, preferably in a concentration of 10 mg / kg or less, more preferably in a concentration of 3 mg / kg or fewer.
• an orally consumable product according to the invention is hereby selected from the group consisting of foods (in particular liquid or solid, including semi-finished goods), animal feeds and pharmaceuticals (pharmaceutical preparations).
• the hydroxyflavones of the formula (I) of the present invention are suitable for use in animal feeds for animal nutrition, more particularly for influencing the serotonin level and / or the concentration of free fatty acids in the blood and thus for increasing the appetite in animals, especially in mammals .
• Another object of the invention therefore also includes a medicament containing compounds of formula (I) particular for influencing the serotonin level and / or the concentration of free fatty acids in the blood of mammals.
• Another object of the present invention is the (cosmetic) use of compounds of the formula (I) or salts thereof
• R 1 is H or OH
• R 2 is H, OH, or OCH 3;
• R 3 is H, OH, or OCH 3;
• R 4 is H, OH, or OCH 3
• radicals R 1 , R 2 , R 3 or R 4 each represent an OH
• the cosmetic application is specifically directed to the action of hydroxyflavones of the formula (I) as appetizing substances in cosmetically-oriented products which are not pharmaceutical agents, ie are not used for therapeutic purposes.
• R 1 , R 2 , R 3 or R 4 each represents an OH.
• the compounds of the formula (I) are preferably selected from the group consisting of: homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterol (4), or mixtures thereof, preferably mixtures of (R ) and / or (S) enantiomers, more preferably an S configuration enriched mixture.
• another aspect of the present invention is the non-therapeutic use of the hydroxyflavones of the formula (I) for influencing the serotonin level and / or blood free fatty acid concentration to increase appetite.
• the nutrition or pleasure food is an ora l consumable product.
• the non-therapeutic use may be a cosmetic use.
• Another object of the present invention is the use of hydroxyflavones of the formula (I) or salts thereof as a medicament, preferably for the treatment of loss of appetite or as an appetite stimulant.
• the term “food” encompasses a large number of products, The term “food” covers, in particular, products as discussed below in connection with foods according to the invention.
• foodstuffs includes products which are foodstuffs in accordance with the provisions of Regulation (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002.
• foodstuffs are all substances or products intended for or reasonably expected to be ingested by humans in processed, partially processed or unprocessed condition.
• Food also includes beverages, chewing gum and all substances - including water - intentionally added to the food during its manufacture or processing.
• feedstuff encompasses all forms of pet food. A large number of the foods mentioned below can also be used as feedstuffs.
• the term "pharmaceutical” encompasses substances or compositions of matter which are intended as agents with properties for healing or for the prevention of human or animal diseases or which are used in or on the human or animal body or a human or animal can be administered to either restore the human or animal physiological functions by a pharmacological, immunological or metabolic action correct or influence or make a medical diagnosis.
• Medicaments can be used in individual cases for non-therapeutic, in particular cosmetic purposes.
• food or feed may be converted into corresponding drugs by the addition of substances or compositions of matter intended as agents having properties for the healing or prevention of human or animal diseases.
• a preferred orally consumable product according to the invention does not contain more than 200 kcal / 100 g of the orally consumable product, preferably not more than 100 kcal / 100 g, more preferably not more than 40 kcal / 100 g.
• Preferred orally consumable products according to the invention are any food, moisturizing or pleasure-providing preparations or compositions suitable for consumption and are regularly products intended for human or animal consumption M and cave to be introduced, there for a certain time to remain and then either consumed (eg ready to eat food or feed, see also below) or to be removed again from the M and cave (eg chewing gum or M undega area or medical M undins).
• These products include all substances or products intended to be received by humans or animals in processed, partially processed or unprocessed condition.
• These include substances added to orally consumable products (in particular food, feed and pharmaceuticals) during their manufacture, processing or processing intended to be introduced into the human or animal body and cavity.
• the oral products according to the invention also include substances which are intended to be swallowed and then digested in the unmodified, prepared or processed state by humans or animals;
• To the oral products according to the invention include in this respect also enclosures, coatings or other enclosures, which are intended to be swallowed, or in which a swallow is to be foreseen.
• orally consumable product includes ready-to-eat food and feed, ie food or feed which is already fully composed of the substances relevant to the taste, and includes the term "ready-to-eat food” or “ready-to-eat food” or semi-solid ready-to-eat foods or animal feeds, such as frozen products which have to be thawed before consumption and warmed up to consumption temperature Products such as yoghurt or ice cream but also chewing gum or hard caramels are among the ready-to-eat foods or animal feeds.
• Preferred oral products according to the invention also include "semi-finished goods.”
• a semi-finished product is to be understood as an orally consumable product which, due to a very high content of flavorings and flavorings, is suitable for use It is not suitable for use as a ready-to-eat orally consumable product (in particular food or feed) until it has been mixed with at least one other ingredient (ie by reducing the concentration of the flavorings and flavors in question) and if necessary further processing steps (eg heating, freezing) ready-to-eat orally consumable product (in particular food or feed), for example pasty soups, baked aromas and custard powder.
• Oral products that can be consumed according to the invention also include "oral care products.”
• An oral hygiene product also called oral hygiene product or oral hygiene preparation
• An oral hygiene product within the meaning of the invention is one of the formulations for cleaning and care familiar to the person skilled in the art The care of the teeth and the gums is expressly included in the oral and pharyngeal environment.
• the formulations of common oral hygiene formulations are in particular creams, gels, pastes, foams, emulsions, suspensions, aerosols, sprays, as well as capsules.
• Granules, lozenges, tablets, candies or chewing gums, without this listing for the purposes of this invention is to be understood as limiting.
• an inventive orally consumable product in particular food or feed
• one or more dietary or pleasure-serving preparations This includes in particular (reduced calorie) baked goods (eg bread, dry biscuits, cakes, other pastry), confectionery (eg chocolates, chocolate bar products, other bar products, fruit gums, dragees, hard and soft caramels, chewing gum), non-alcoholic drinks (eg cocoa, coffee , Green tea, black tea, (green, black) tea drinks enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-based sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, Fruit or vegetable juice preparations), instant drinks (eg instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (eg ham, fresh sausage or raw sausage preparations, spiced or marinated fresh or cured meat products), eggs or egg products (dry egg , Egg whites, egg yolk), cereal products (eg breakfast cereals, muesli bars
• the preparations according to the invention can also serve as semi-finished goods for the production of further preparations serving for nutrition or enjoyment.
• the preparations according to the invention can also be used in the form of capsules, tablets (non-coated and coated tablets, eg enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as Pastes or other swallowable or chewable preparations and as a dietary supplement.
• calorie-reduced confectionery eg Müsliriegelition, fruit gums, dragees, hard and soft caramels, chewing gum
• non-alcoholic beverages eg cocoa, green tea, black tea, enriched with (green, black) tea extracts (green -, black) tea drinks, rooibos tea, other herbal teas, fruit-based sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations
• instant drinks eg instant cocoa drinks, instant tea drinks.
• cereal products eg breakfast cereals, muesli bars, pre-cooked finished rice products
• dairy products eg full-fat or reduced-fat or fat-free milk drinks, rice pudding, yoghurt, kefir, dried milk powder, whey, buttermilk, partially or completely hydrolysed milk protein-containing products
• products from soy protein or other soybean fractions eg soymilk and products made therefrom, beverages containing isolated od enzymatically treated soya protein, soybean meal-containing beverages, soya lecithin-containing preparations, fermented products such as tofu or tempe or products made thereof and mixtures with fruit preparations and optional flavorings
• sweetener preparations tablets or sachets, other sweetening or whitening preparations Drinks or other foods.
• calorie-reduced or calorie-free confectionery eg muesli bar products, fruit gums, dragees, hard caramels, chewing gum
• non-alcoholic beverages eg green tea, black tea, with (green, black) tea extracts enriched (green, black -) tea drinks, rooibos tea, other herbal teas, fruity low-sugar or -free lemonades, isotonic drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations
• instant drinks eg instants (greens, blacks, rooibos, herbs
• Cereal products eg low-sugar or -free breakfast cereals, muesli bars
• dairy products eg fat-reduced or fat-free milk drinks, yoghurt, kefir, whey, buttermilk
• soy protein products or other soybean fractions eg soymilk and from it manufactured products, beverages containing isolated or enzymatically treated soy protein, beverages
• the preparations may be in the form of capsules, tablets (non-coated and coated tablets, eg gastric juice-resistant coatings), dragees, granules, pellets, solid mixtures, liquid phase dispersions, emulsions, powders, solutions, pastes or others swallowable or chewable preparations are present, for. B. as a dietary supplement.
• the semi-finished goods are usually used for the preparation of the diet or enjoyment of ready-to-eat or ready-to-eat preparations.
• a ready-to-consume preparation or semi-finished product used for the purpose of nutrition or enjoyment may be customary bases, auxiliaries and additives for food or beverages, e.g. Water, mixtures of fresh or processed, vegetable or animal raw materials or raw materials (eg raw, roasted, dried, fermented, smoked and / or cooked meat, bones, cartilage, fish, vegetables, herbs, nuts, vegetable juices or pastes or their mixtures ), digestible or non-digestible carbohydrates (eg sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose, tagatose), sugar alcohols (eg sorbitol, erythritol), natural or hydrogenated fats (eg tallow, lard, Palm fat, coconut fat, hydrogenated vegetable fat), oils (eg sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids (eg
• Inositol phosphate nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid
• emulsifiers eg lecithins, diacylglycerols, gum arabic
• stabilizers eg carrageenan, alginate
• preservatives eg benzoic acid and its salts, sorbic acid and their salts
• antioxidants eg tocopherol, ascorbic acid
• chelators eg citric acid
• organic or inorganic acidulants eg acetic acid, phosphoric acid
• additional bitter substances eg quinine, caffeine, limonin, amarogentin, humolones, lupolones, catechins, tannins
• enzymes which inhibit enzymatic browning (eg sulfite, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or
• orally consumable products according to the invention in particular foodstuffs, animal feeds and pharmaceuticals
• an aroma composition in order to round off and refine the taste and / or the odor.
• a preparation may comprise as ingredients a solid carrier and a flavoring composition.
• Suitable aroma compositions contain, for example, synthetic, natural or nature-identical flavorings, fragrances and flavorings, reaction aromas, smoke flavorings or other aroma-stabilizing preparations (for example protein in [part] hydrolysates, preferably protein [part] hydrolysates with a high arginine content, grilled foods, Plant extracts, spices, spice preparations, vegetables and / or vegetable preparations) and suitable excipients and carriers.
• the flavor compositions or their components are suitable here, the roast meaty (especially chicken, fish, marine animals, beef, pork, lamb, sheep, goat), vegetable (especially tomato, onion, garlic, celery, leeks, mushrooms, eggplant , Seaweed), a spicy (especially black and white pepper, cardamom, nutmeg, allspice, mustard and mustard products), fried, yeasty, oily, greasy, salty and / or spicy cause aroma impression and thus can enhance the spicy impression.
• the aroma compositions contain more than one of the ingredients mentioned.
• the energy density of an orally consumable product can also be reduced by replacing high-energy contents substances of the orally consumable product with substitutes (eg low-calorie thickeners instead of fats, low-calorie or calorie-free sweeteners instead of conventional sugars) ,
• substitutes eg low-calorie thickeners instead of fats, low-calorie or calorie-free sweeteners instead of conventional sugars
• an orally consumable product (especially food, feed or drug) according to the invention comprises (a) one, two or more sweeteners and / or (b) one, two or more thickening agents.
• sweeteners here denotes substances having a relative sweetening power of at least 25, based on the sweetening power of sucrose (which thus has the sweetening power 1.)
• Preferred according to the invention is an orally consumable product (in particular food or feed) which contains milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria and is preferably selected from the group consisting of orally consumable products with a fat content of 4.0% by weight .-% or less, preferably from 1.5 wt .-% or less, particularly preferably 0.5 wt .-% or less, in each case based on the total weight of the orally consumable product, and / or is selected from the group consisting of Yogurt, kefir and quark.
• such an oral consumable product according to the invention (in particular food or feed) comprising milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria comprises an energy content of not more than 150 kcal / 100 g of the orally consumable product, preferably not more as 100 kcal / 100g, more preferably not more than 75 kcal / 100g, more preferably not more than 50 kcal / 100g.
• Such an inventive orally consumable product especially food or feed
• milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria may additionally comprise fruits and / or fruit preparations.
• such an orally consumable product comprising milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria
• an orally consumable product especially food or feed
• milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria comprises
• sweeteners and / or
• saccharide is the collective term for all sweet-tasting saccharides (single and double sugars) (unless otherwise stated or otherwise apparent from the context).
• an orally consumable product (especially food or feed) of the invention containing milk thickened by lactic acid bacteria and / or cream thickened by lactic acid bacteria is advantageously an orally consumable product containing a probiotic, the probiotic being preferably selected from the group consisting of Bifidobacterium animalis subsp. lactis BB-12, Bifidobacterium animalis subsp. lactis DN-173 010, Bifidobacterium animalis subsp.
• lactis HN019 Lactobacillus acidophilus LA5, Lactobacillus acidophilus NCFM, Lactobacillus johnsonii Lal, Lactobacillus casei immunitass / defensis, Lactobacillus casei Shirota (DSM 20312), Lactobacillus casei CRL431, Lactobacillus reuteri (ATCC 55730) and Lactobacillus rhamnosus (ATCC 53013).
• an inventive orally consumable product (especially food, feed or drug), wherein the orally consumable product is a beverage, wherein the beverage preferably has a sugar content of 30 g / 100 mL of beverage or less, preferably 15 g / 100 mL or less, more preferably 5 g / 100 mL or less, particularly preferably does not contain sugar and / or wherein the beverage contains no ethanol or at most 0.1 percent by volume of ethanol, based on the volume of the beverage.
• orally consumable products of the invention which are ethanol-containing beverages.
• No ethanol in the present invention means that no ethanol is added and that the preparation contains less than 0.1% by volume, preferably less than 0.01% by volume and more preferably no measurable amount of ethanol.
• orally consumable products according to the invention preferably food, feed or drugs
• which is a carbonated beverage or a non-carbonated beverage preferably food, feed or drugs
• the preferred orally consumable products may also be chewing gums. These products typically contain a water-insoluble and a water-soluble component.
• the chewing gum base is preferably selected from the group consisting of "chewing gum” or “bubble gum” bases. The latter are softer so that chewing gum bubbles can be formed.
• the water-insoluble base which is also referred to as "gum base” usually comprises natural or synthetic elastomers, resins, fats and oils, plasticizers, fillers, dyes and optionally waxes.
• Composition usually makes 5 to 95, preferably 10 to 50 and in particular 20 to 35 wt .-% of.
• the base is comprised of 20 to 60% by weight of synthetic elastomers, 0 to 30% by weight of natural elastomers, 5 to 55% by weight of plasticizers, 4 to 35% by weight of fillers and minor amounts of additives such as dyes, antioxidants and the like, with the proviso that they are at most in small amounts soluble in water.
• Chewing gum bases preferred according to the invention comprise, in addition to traditionally used natural resins or the natural latex chicle, elastomers such as polyvinyl acetates (PVA), polyethylenes, (low or medium molecular weight) polyisobutenes (PI B), polybutadienes, isobutene-isoprene copolymers (butyl rubber), Polyvinyl ethyl ether (PVE), polyvinyl butyl ether, copolymers of vinyl esters and vinyl ethers, styrene-butadiene copolymers (styrene-butadiene rubber, SBR) or vinyl elastomers, eg based on vinyl acetate / vinyl laurate, vinyl acetate / vinyl stearate or ethylene / vinyl acetate, and mixtures of the elastomers mentioned, as described, for example, in EP 0 242 325, US Pat. No. 4,518,615, US Pat.
• Suitable synthetic elastomers include, for example, polyisobutylenes having average molecular weights (by GPC) of 10,000 to 100,000 and preferably 50,000 to 80,000, isobutylene-isoprene copolymers ("butyl elastomers”), styrene-butadiene copolymers (styrene: butadiene ratio eg 1: 3 to 3: 1), polyvinyl acetates having average molecular weights (by GPC) of 2,000 to 90,000 and preferably 10,000 to 65,000, polyisoprenes, polyethylene, vinyl acetate-vinyl laurate copolymers and blends thereof
• suitable natural elastomers are rubbers such as Smoked or liquid latex or guayules as well as natural rubbers such as Jelutong, Lechi caspi, Perillo, Sorva, Massaranduba balata, Massaranduba chocolate, Nispero, Rosindinba, Chic
• esters of resin acids are suitable, for example esters of lower aliphatic alcohols or polyols with completely or partially cured, monomeric or oligomeric resin acids.
• the methyl, glycerol or Pentareythritester and mixtures thereof are used for this purpose.
• terpene resins are also suitable, which can be derived from alpha-pinene, beta-pinene, delta-limonene or mixtures thereof.
• chewing gum bases to be used according to the invention may preferably comprise further constituents, such as (mineral) fillers, plasticizers, emulsifiers, antioxidants, waxes, fats or fatty oils, such as, for example, hydrogenated (hydrogenated) vegetable or animal fats, mono-, di-, or triglycerides.
• suitable (mineral) fillers are, for example, calcium carbonate, titanium dioxide, silicon dioxide, talc, alumina, dicalcium phosphate, tricalcium phosphate, magnesium umhydroxide and mixtures thereof.
• Suitable plasticizers or detackifiers are, for example, laminin, stearic acid, sodium stearate, ethyl acetate, diacetin (glycerol diacetate), triacetin (glycerol triacetate), triethyl citrate.
• Suitable waxes include paraffin waxes, candelilla wax, carnauba wax, microcrystalline waxes and polyethylene waxes.
• Suitable emulsifiers are, for example, phosphatides such as lecithin, mono- and diglycerides of fatty acids, for example glycerol monostearate.
• Suitable fillers or texturing agents are magnesium or calcium carbonate, ground pumice, silicates, especially magnesium or aluminum silicates, clays, aluminum oxides.
• Talc titanium dioxide, mono-, di- and tricalcium phosphate as well as cellulose polymers.
• Suitable emulsifiers are tallow, hardened tallow, hardened or partially hydrogenated vegetable oils, cocoa butter, partial glycerides, lecithin, triacetin and saturated or unsaturated fatty acids having 6 to 22 and preferably 12 to 18 carbon atoms and mixtures thereof.
• Suitable dyes and whitening agents are the FD and C types, plant and fruit extracts and titanium dioxide permitted for the coloring of foods.
• the base stocks may contain waxes or be wax-free; Examples of wax-free compositions can be found, inter alia, in US Pat. No. 5,286,500, the content of which is hereby expressly incorporated by reference.
• chewing gum preparations regularly contain a water-soluble portion formed, for example, from softeners, sweeteners, fillers, flavors, flavor enhancers, emulsifiers, colorants, acidulants, antioxidants, and the like, provided that the ingredients include at least one of have sufficient water solubility.
• a water-soluble portion formed, for example, from softeners, sweeteners, fillers, flavors, flavor enhancers, emulsifiers, colorants, acidulants, antioxidants, and the like, provided that the ingredients include at least one of have sufficient water solubility.
• the specific representatives may belong to the individual components of both the water-insoluble and the water-soluble phase.
• the water-insoluble content accounts for 5 to 95 and preferably 20 to 80 wt .-% of the preparation.
• Water soluble softeners or plasticizers are added to the chewing gum compositions to improve chewability and chewing sensation, and are typically present in the blends in amounts of from 0.5 to 15 percent by weight.
• Typical examples are glycerol, lecithin and aqueous solutions of sorbitol, hardened starch hydrolysates or corn syrup.
• Suitable sweeteners are both sugar-containing and sugar-free compounds which are used in amounts of 5 to 95, preferably 20 to 80 and in particular 30 to 60 wt .-% based on the chewing gum composition.
• Typical saccharide sweeteners are sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup and mixtures thereof.
• Suitable sugar substitutes are sorbitol, mannitol, xylitol, hardened starch hydrolysates, maltitol and mixtures thereof.
• HIAS High I ntensity Articifical Sweeteners
• sucralose aspartame, acesulfame salts, alitame, saccharin and saccharin salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin and the like, alone or in admixtures.
• HIAS High I ntensity Articifical Sweeteners
• sucralose aspartame, acesulfame salts, alitame, saccharin and saccharin salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin and the like, alone or in admixtures.
• the hydrophobic HIAS which are the subject of International patent application WO 2002 091849 A1 (Wrigleys) and stevia extracts and their active constituents, in particular ribe
• fillers such as polydextrose, raftilose, rafitilin, fructooligosaccharides (NutraFlora), palatinose oligosaccharides, guar gum hydrolysates (Sun Fiber) and dextrins.
• Suitable other flavoring agents include, for example, essential oils, synthetic flavors, and the like, such as aniseed oil, star aniseed oil, caraway oil, eucalyptus oil, fennel oil, citrus oil, wintergreen oil, clove oil, and the like, which are also used in dentifrices and dentifrices, for example.
• the chewing gums may further contain excipients and additives which are suitable, for example, for the care of the teeth, especially for controlling plaque and gingivitis, such as e.g. Chlorhexidine, CPC or trichlosan.
• excipients and additives which are suitable, for example, for the care of the teeth, especially for controlling plaque and gingivitis, such as e.g. Chlorhexidine, CPC or trichlosan.
• pH regulators eg buffer or urea
• anticaries agents eg phosphates or fluorides
• biogenic agents antibodies, enzymes, caffeine, plant extracts
• Chewing gums may generally comprise ingredients such as sugars of various types, sugar substitutes, other sweet tasting substances, sugar alcohols (especially sorbitol, xylitol, mannitol), refrigerants, flavoring agents for unpleasant taste sensations, other flavor modulating substances (eg inositol phosphate, nucleotides such as guanosine monophosphate , Adenosine monophosphate or other substances such as monosodium glutamate or 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, stabilizers, scents and flavorings (eg: Eycalyptus menthol, cherry, strawberry, grapefruit, vanilla, banana, citrus, peach, blackcurrant, Tropical fruits, ngwer, coffee, cinnamon, combinations (of said flavors) with mint flavors and spearmint and peppermint alone).
• ingredients such as sugars of various types, sugar substitutes, other sweet tasting substances, sugar alcohols (especially sorbitol, xy
• the foodstuffs, feedstuffs, pharmaceutical preparations and orally consumable preparations of the present invention may contain other ingredients, such as sweeteners, food acids, acidity regulators, thickeners and, in particular, flavoring substances which are active both in the foodstuffs sector and also in pharmaceuticals. preparations can be used, so that here no rigid boundary between the ingredient lists B and C can be drawn.
• the ingredients are therefore used mutatis mutandis, depending on the application and use sweeteners
• Advantageous sweeteners in a preferred orally consumable product according to the invention are selected from the following groups (a1) and (a2):
• Phlomisoside 3, and Phlomisoside 4 Abrusoside A, Abrusoside B, Abrusoside C, Abrusoside D, Cyclocaryoside A and Cyclocaryoside I, Oslandin, Polypodoside A, Strogin 1, Strogin 2, Strogin 4, Selligueanin A, Dihydroquercetin 3-acetate, Perillartin, Telosmosid Ai 5 , Periandrin IV, Pterocaryosides, Cyclocaryosides, Mucicociosides, trans-Anethole, trans-Cinnamaldehyde, Bryosides, Bryonosides, Bryonodulcosides,
• Carnosiflosides scandosides, gypenosides, trilobatin, phloridzin, dihydroflavanols, hematoxylin, cyanine, chlorogenic acid, albiziasaponin, telosmosides, gaudichaudioside, mogroside, mogroside V, hernandulcins, monatin, phyllodulcin, glycyrrhetinic acid and their derivatives, especially their glycosides such as glycyrrhizin, and the physiologically acceptable ones Salts of these compounds, especially the sodium, potassium, calcium or ammonium salts;
• (a2) synthetic sweet-tasting substances preferably selected from the group consisting of magap, sodium cyclamate or other physiologically acceptable salts of cyclamic acid, acesulfame K or other physiologically acceptable salts of acesulfame, neohesperidin dihydrochalcone, naringinedihydrochalcone, saccharin, saccharin sodium salt, aspartame, Superaspartame, Neotame, Alitame, Advantam, Perillartin, Sucralose, Lugduna, Carrelame, Sucrononate and Sucrooctate. [0083] Acidity regulators
• Acidity regulators are food additives that keep the acidity or the basicity and thus the desired pH of a food constant. They are mostly organic acids and their salts, carbonates, more rarely inorganic acids and their salts. The addition of an acidity regulator partly enhances the stability and strength of the food, causes a desired precipitation and enhances the effect of preservatives. Unlike acidulants, they are not used to alter the taste of foods. Their effect is based on the formation of a buffer system in the food, in which the addition of acidic or basic substances, the pH value does not or only slightly. Examples are :
• Acids in the context of the invention are preferably acids permissible in foods, in particular those mentioned here:
• Thickeners are substances that are primarily capable of binding water. Removal of unbound water increases the viscosity. From a characteristic of each thickener concentration occur to this effect also network effects that lead to a mostly disproportionate increase in viscosity. In this case, it is said that molecules 'communicate' with each other, that is, they sleep. Most thickeners are linear or branched macromolecules (eg, polysaccharides or proteins) that interact with each other through intermolecular interactions such as hydrogen bonding, hydrophobic interactions, or ionic interactions.
• phyllosilicates bentonites, hectorites
• hydrated Si0 2 particles which are dispersed as particles and can bind water in their solid-like structure or can interact with one another due to the interactions described. Examples are :
• Suitable flavoring agents are preferably a sensory active component and are preferably used in a concentration that is greater than its threshold of irritation.
• Preferred flavoring agents which may be part of the composition, can be found e.g. in H. Surburg, J. Panten, Common Fragrance and Flavor Materials, 5th. Ed., Wiley-VCH, Weinheim 2006.
• the flavorings can be used in the form of aroma compositions, which in turn can be used in the form of reaction aromas (Maillard products) and / or extracts or essential oils of plants or plant parts or fractions thereof.
• reaction aromas Maillard products
• extracts or essential oils of plants or plant parts or fractions thereof can be used in the form of reaction aromas (Maillard products) and / or extracts or essential oils of plants or plant parts or fractions thereof.
• the food or pharmaceutical preparations of the present invention of the present invention may contain one or more flavorings.
• Typical examples include: acetophenone, allylcapronate, alpha-ionone, beta-ionone, anisaldehyde, anisylacetate, anisylformate, benzaldehyde, benzothiazole, benzylacetate, benzylalcohol, benzylbenzoate, betononone, butylbutyrate, butylcapronate, butylidenephthalide, carvone, camphene, caryophyllene, cineole, Cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascone, decalactone, dihydrocoumarin, dimethyl anthranilate, dimethyl anthranilate, dodecalactone, ethoxy
• foods or pharmaceutical preparations may contain other optional group of vitamins.
• Vitamins have a wide variety of biochemical modes of action. Some act in a similar way to hormones and regulate mineral metabolism (eg, vitamin D), or affect the growth of cells and tissues as well as cell differentiation (eg, some forms of vitamin A). Others are antioxidants (eg vitamin E and, under certain circumstances, vitamin C).
• vitamins eg B vitamins
• the largest number of vitamins are precursors for enzymatic cofactors, which support enzymes in to catalyze certain processes in metabolism.
• vitamins may sometimes be tightly bound to the enzymes, for example, as part of the prosthetic group: an example of this is biotin, which is part of the enzyme responsible for building fatty acids.
• vitamins can also be less strongly bound and then act as cocatalysts, for example, as groups which are easily split off and transport chemical groups or electrons between the molecules.
• folic acid transports methyl, formyl and methylene groups into the cell.
• suitable substances are vitamins which are selected from the group consisting of
• Vitamin A retinol, retinal, beta-carotene
• Vitamin B 3 (niacin, niacinamide),
• Vitamin B 5 pantothenic acid
• Vitamin B 6 pyridoxine, pyridoxamine, paridoxal
• Vitamin B 9 (folic acid, folinic acid),
• Vitamin B 12 (cyanobalamin, hydroxycobalmin, methylcobalmin),
• Vitamin C ascorbic acid
• Vitamin E tocopherols, tocotrienols
• Vitamin K (phylloquinone, menaquinone).
• the preferred vitamins are the group of tocopherols.
• foods or pharmaceutical preparations of the present invention may further contain prebiotics which form the group H.
• prebiotics are defined as indigestible nutritional ingredients, the administration of which is the growth or activity of a number
• prebiotic compounds improves the stability of the anthocyanins to digestive processes in the intestinal tract
• Various substances, in particular carbohydrates, which are particularly preferred as prebiotics in the sense of the invention, are hereafter.
• Fructooligosaccharides include in particular short-chain representatives of 3 to 5 carbon atoms, such as D-fructose and D-glucose.
• FOS also referred to as neosugars, are produced commercially on the basis of sucrose and the fungus-derived enzyme fructosyltransferase. In particular, FOS support the growth of bifidobacteria in the intestine and are marketed, in particular in the USA, together with probiotic bacteria in various functionalized foods.
• Inuline Inuline. Inulins belong to a group of naturally occurring fructose-containing oligosaccharides. They belong to a class of carbohydrates called fructans. They are obtained from the roots of the chicory plant (Cichorium intybus) or Jerusalem artichokes. Inulins consist predominantly of fructose units and typically have a glucose unit as an end group. The fructose units are linked together via a beta (2-l) glycosidic bond. The mean degree of polymerization of inulin, which is used as prebiotics in the food industry, is between 10 and 12. I nulins also stimulate the growth of bifidobacteria in the large intestine.
• Isomaltooligosaccharides This group is a mixture of alpha-D linked glucose oligomers including isomaltose, panose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, isopanose and higher branched oligosaccharides.
• Isomaltooligosaccharides are produced by various enzymatic routes. They also stimulate the growth of bifidobacteria and lactobacilli in the colon. Isomaltooligosaccharides are used especially in Japan as food additives in functionalized foods. Meanwhile, they are also in the US distribution.
• Lactilol is the disaccharide of lactulose. Its medicinal uses are for constipation and in case of hapless encephalopathy. In Japan, Lactilol is used as a prebiotic. It resists degradation in the upper digestive tract, but is fermented by various intestinal bacteria, leading to an increase in biomass of bifidobacteria and lactobacilli in the gut. Lactilol is also known by the chemical name 4-0- (beta-D-galactopyranosyl) -D-glucitol. The medical scope of Lactilol in the US is limited due to lack of studies; in Europe, it is preferably used as a sweetener.
• Lactosucrose is a trisaccharide based on D-galactose, D-glucose and D-fructose. Lactosucrose is produced by enzymatic transfer of the galactosyl residue in the lactose to the sucrose. It is neither broken down in the stomach nor in the upper part of the intestinal tract and is only consumed by bifidobacteria for growth. From a physiological point of view, lactosucrose acts as a stimulator for the growth of the intestinal flora. Lactosucrose is also known as 4G-beta-D-galactosucrose. It is widely used in Japan as a food additive and as a component of functionalized food, especially as an additive for yoghurts. Lactosucrose is currently being tested in the US for a similar purpose.
• Lactulose is a semi-synthetic disaccharide of D-lactose and D-fructose. The sugars are linked by a beta-glucosidic bond, making them resistant to hydrolysis by digestive enzymes. Instead, lactulose is fermented by a limited number of gut bacteria, resulting in growth especially of lactobacilli and bifidobacteria. Lactulose is a prescription drug for constipation and hepatic encephalopathy in the United States. Japan however, it is sold freely as a food additive and ingredient of functionalized foods.
• Pyrodextrins comprise a mixture of glucose-containing oligosaccharides formed in the hydrolysis of starch. Pyrodextrins promote the proliferation of bifidobacteria in the colon. Also they are not broken down in the upper intestinal area.
• Soyoligosaccharides This group is oligosaccharides, which are mainly found only in soybeans and moreover in other beans and peas. The two main representatives are the trisaccharide raffinose and the tetrasaccharide stachyose.
• Raffinose is composed of one molecule each of D-galactose, D-glucose and D-fructose.
• Stachyose consists of two molecules of D-galactose and one molecule each of D-glucose and D-fructose. Soyoligosaccharides stimulate the growth of bifidobacteria in the colon and are already being used in Japan as food additives as well as in functionalized foods. In the US, they are currently being tested for this application.
• Transgalactooligosaccharides are mixtures of oligosaccharides based on D-glucose and D-galactose. TOS are produced from D-lactose with the aid of the enzyme betaglucosidase from Aspergillus oryzae. Like many other prebiotics, TOS are stable in the small intestine and stimulate the growth of bifidobacteria in the colon. TOS are already marketed as food additives in Europe as well as in Japan.
• Xylooligosaccharides contain beta-1,4-linked xylose units. The degree of polymerization of the xylooligosaccharides is between 2 and 4. They are obtained by enzymatic hydrolysis of the polysaccharide xylan. They are already marketed in Japan as food additives, in the US they are still in the test phase.
• Biopolymers are also suitable as prebiotics, such as, for example, beta-glucans, are distinguished by the fact that they are produced on a vegetable basis; for example, sources of raw materials include cereals such as oats and barley, but also fungi, yeasts and bacteria. Also suitable are microbial cell wall suspensions or whole cells with a high beta-glucan content. Residual amounts of monomers have 1-3 and 1-4 or 1-3 and 1-6 linkages, wherein the content can vary widely.
• beta-glucans are obtained based on yeasts, in particular Saccharomyces, especially Saccharomyces cerevisiae.
• Other suitable biopolymers are chitin and chitin derivatives, especially oligoglucosamine and chitosan, which is a typical hydrocolloid.
• Galacto-oligosaccharides are produced by the enzymatic conversion of lactose, a component of bovine milk.
• GOS generally comprise a chain of galactose units formed by sequential transgalactosylation reactions and having a terminal glucose unit. Terminal glucose units are usually formed by early hydrolysis of GOS.
• the degree of polymerization of the GOS can vary quite a bit, ranging from 2 to 8 monomer units. A number of factors determine the structure and sequence of monomer units: the enzyme source, the starting material (lactose Concentration and origin of lactose), the enzymes involved in the process, processing conditions and composition of the medium.
• Probiotic microorganisms are living microorganisms possessing properties useful to the host According to the FAO / WHO definition, “live microorganisms that provide the host with a health benefit at an appropriate dosage ".
• Lactic acid bacteria (LAB) and bifidobacteria are the best-known probiotics; but it can also find different yeasts and bacilli use.
• Probiotics are commonly consumed as a component of fermented foods to which special live cultures have been added, e.g. Yogurt, soya yogurt or other probiotic foods.
• tablets, capsules, powders and sachets containing the microorganisms in freeze-dried form are also available. Table A gives an overview of commercial probiotics and the associated claims to health that can be used in the context of the present invention.
• Probiotic substances In the following two further forms of lactic acid bacteria are mentioned, which can also be used as probiotics:
• Fermented bean paste such as tempeh, miso and doenjang
• the foods or pharmaceutical preparations of the present invention may further contain additional flavoring agents for enhancing a salty, possibly slightly acidic and / or umami flavor impression.
• additional flavoring agents for enhancing a salty, possibly slightly acidic and / or umami flavor impression.
• salty-tasting compounds and salt-enhancing compounds are disclosed in WO 2007/045566.
• umami compounds as described in WO 2008/046895 and EP 1 989 944.
• foodstuffs or pharmaceutical preparations of the present invention may also comprise flavoring agents for masking bitter and / or astringent taste impressions (taste corrigents).
• the (further) taste correcting agents are z. From the following list: nucleotides (eg adenosine 5'-monophosphate, cytidine 5'-monophosphate) or their pharmaceutically acceptable salts, lactisols, sodium salts (eg sodium chloride, sodium lactate, sodium citrate, sodium acetate, sodium gluconoate), Further Hydroxyflavanone (eg Eriodictyol, Homoeriodictyol or their sodium salts), in particular according to US 2002/0188019, Hydroxybenzoeklareamide after DE 10 2004 041 496 (eg 2,4-Dihydroxybenzoeklallylamid, 2,4-Dihydroxybenzoeklare N- (4-hydroxy-3 -methoxybenzyl) amide, 2,4,
• flavoring agents are those which cause a sweet olfactory impression, wherein the flavoring agent (s) causing a sweet olfactory impression are preferably selected from the group consisting of:
• Vanillin, ethyl vanillin, ethyl vanillin isobutyrate ( 3 ethoxy-4-isobutyryloxybenzaldehyde), furaneol (2,5-dimethyl-4-hydroxy-3 (2H) -furanone) and derivatives (eg homofuraneol, 2-ethyl-4 -hydroxy-5-methyl-3 (2H) -furanone), homofuronol (2-ethyl-5-methyl-4-hydroxy-3 (2H) -furanone and 5-ethyl-2-methyl-4-hydroxy-3 (2H) -furanone), maltol and derivatives (eg ethylmaltol), coumarin and derivatives, gamma-lactones (eg gamma-undecalactone, gamma-nonalactone), delta-lactones (eg 4-methyldeltalactone, massoilactone, deltadecalac-ton, Tuberolactone), methylsorbate, divinyl
• flavoring agents which can positively influence the sweet taste, without themselves exhibiting a strong sweetening action, which are preferably selected from the group consisting of: hesperetin according to WO 2007/014879 A1, hydroxyphenylalkadione according to WO 2007/003527 Al, 4-Hydroxychalkone according to WO 2007/107596 AI and EP 1,972,203, Propenylphenylglycoside (chavicoglycosides) according to EP 1 955 601 Al, Phyllodulcin (or extracts containing Phyllodulcin) according to EP 2 298 084, Balansin A or Balansin B (or extracts containing Balansin A or B) according to WO 2012/164062, hydroxyflavans according to EP 2 253 226, 1- (2,4-dihydroxyphenyl) -3- (3-hydroxy-4-methoxyphenyl) -propan-1-one EP 2 353 403, enzymatically treated rubusoside
• Natural and artificial antioxidants differ primarily in the fact that the former occur naturally in the diet and the latter are artificially produced. Thus, natural antioxidants, if they are to be used as a food additive, for example, obtained from vegetable oils. Vitamin E - also known as tocopherol - is often made from soybean oil, for example. In contrast, synthetic antioxidants such as propyl gallate, octyl gallate and dodecyl gallate are obtained by chemical synthesis. The gallates can cause allergies in sensitive people.
• antioxidants in compositions of the present invention are: sulfur dioxide, E 220 sulfites sodium sulfite, E 221 sodium hydrogen sulfite, E 222 sodium disulfite, E 223 potassium disulfite, E 224 calcium sulfite, E 226 calcium hydrogen sulfite, E 227 potassium hydrogen sulfite, E 228 lactic acid, E 270 ascorbic acid, E 300 sodium L-ascorbate, E 301 calcium L-ascorbate, E 302 ascorbic acid ester, E 304 tocopherol, E 306 alpha tocopherol, E 307 gamma tocopherol, E 308 delta tocopherol, E 309 propyl gallate, E 310 octyl gallate, E 311 dodecyl gallate, E 312 isoascorbic acid, E 315 sodium isoascorbate, E 316 tertiary-butylhydroquinone (TBHQ),
• Emulsifiers are characterized by the important property of being soluble in both water and fat. Emulsifiers usually consist of a fat-soluble and a water-soluble part. They are always used when water and oil are to be brought to a consistent, homogeneous mixture.
• Suitable emulsifiers used in the food processing industry are selected from: Ascorbyl palmitate (E 304) Lecithin (E 322) Phosphoric acid (E 338) Sodium phosphate (E 339) Potassium phosphate (E 340) Calcium phosphate (E 341) Magnesium orthophosphate (E 343) Propylene glycol alginate (E 405) Polyoxyethylene (8) stearate (E 430) Polyoxyethylene stearate (E 431) Ammonium phosphatides (E 442) Sodium phosphate and potassium phosphate (E 450) Sodium salts of fatty acids (E 470 a) Mono- and diglycerides of fatty acids (E 471) Acetic acid monoglycerides (E 472 a) Lactic acid monoglycerides (E 472 b) Citric acid monoglycerides (E 472 c) Tartaric acid monoglycerides (E 472 d) Diacetyltartaric acid monoglycerides (E 472
• Food dyes or short dyes are food additives for coloring food. Dyes are divided into the groups of natural dyes and synthetic dyes. The nature-identical dyes are also synthetic origin. The nature-identical dyes are synthetic replicas of naturally occurring, coloring substances. Suitable dyes for use in the present composition are selected from: curcumin, E 100 riboflavin, lactoflavine, lactoflavine, vitamin B2, E 101 tartrazine, E 102 quinoline yellow, E 104 sunset yellow S, sunset orange RGL, E 110 cochineal, carminic acid, true carmine , E 120 Azorubin, Carmoisin, E 122 Amaranth, E 123 Cochenillerot A, Ponceau 4 R, Victoria C 4 A, E 124 Erythrosin, E 127 Allura Red AC, E 129 Patent Blue V, E 131 Indigotine, Indigo Carmine, E 132 Brilliant Blue FCF , Patent Blue AE, Amidoblue AE, E 133 Chlorophylls,
• Suitable cooling agents are, for example, menthol compounds which - in addition to the parent menthol themselves - for example selected from the group formed by menthol methyl ether, menthone glyceryl acetal (FEMA GRAS 1 3807), Menthone glyceryl ketal (FEMA GRAS 3808) , Menthyl Lactate (FEMA GRAS 3748), Menthol Ethylene Glycol Carbonate (FEMA GRAS 3805), Menthol Propylene Glycol Carbonate (FEMA GRAS 3806), Menthyl N -ethyloxamate, Monomethyl Succinate (FEMA GRAS 3810), Monomenthyl Glutamate (FEMA GRAS 4006) , Menthoxy-1,2-propanediol (FEMA GRAS 3784), menthoxy-2-methyl-1,2-propanediol (FEMA GRAS 3849) and the menthane carboxylic acid esters and amides WS-3, WS-4, WS-5
• FEMA GRAS 3810 A first important representative of these substances is the monomenthyl succinate (FEMA GRAS 3810). Both the succinate and the analogous monomenthyl glutarate (FEMA GRAS 4006) are important representatives of monomenthyl esters based on di- and polycarboxylic acids:
• FEMA stands for "Flavor and Extracts Manufacturers Association” and GRAS is defined as "Generally Regarded As Safe", a FEMA GRAS designation means that the substance identified in this way is tested according to the standard method and considered to be toxicologically harmless.
• polyols such as glycols, glycerol, or carbohydrates
• FEMA GRAS 3805 Frescolat ® MGC
• FEMA GRAS 3784 Frescolat ® M PC
• menthol 2-methyl-l, 2-propanediol carbonates FEMA GRAS 3849
• FEMA GRAS 3748 Frescolat ® ML
• FEMA GRAS 3807 Menthone glyceryl acetal
• FEMA GRAS 3808 Menthone glyceryl ketal
• menthones glyceryl acetal / ketal and the Menthyl Lactate and Menthol Ethylene Glycol carbonates or menthol Propylene Glycol Carbonatw have proven that the Applicant under the names Frescolat ® MGA, Frescolat ® ML, Frecolat ® MGC and Frescolat ® M PC sells.
• menthol compounds were developed for the first time which have a C-C bond in the 3-position and from which a number of representatives can likewise be used. These substances are generally referred to as WS types.
• Base is a menthol derivative in which the hydroxyl is replaced by a carboxyl group (WS-1). From this structure, all other types of WS are derived, such as the preferred species WS-3, WS-4, WS-5, WS-12, WS-14 and WS-30.
• a further aspect of the present invention relates to the use of homoeriodictyol (1), eriodictyol (2), and sterol (4) in a dietary or nutritional foodstuff wherein homoeriodictyol (1), eriodictyol (2), and sterol (4) at a concentration of 30 mg / kg based on the total weight of the diet.
• homoeriodictyol (1), eriodictyol (2), and sterol (4) at a concentration of 30 mg / kg based on the total weight of the diet.
• it is a non-therapeutic use for affecting the serotonin level and the concentration of free fatty acids in the blood to increase appetite.
• the dietary or pleasure food is an orally consumable product.
• a further subject matter of the invention relates to dietary supplements, comprising
• the compounds of formula (I) are selected from the group consisting of: homoeriodictyol (1), eriodictyol (2), hesperetin (3) and sterol (4), wherein in a dietary supplement according to the invention preferably a mixture thereof , preferably mixtures of the (R) - and / or (S) - enantiomers, preferably a mixture enriched in S-configuration of the compounds of formula (I), preferably on compounds (1) to (4).
• Advantageous carriers are (preferably spray-dried) here silicon dioxide (silica, silica gel), carbohydrates and / or carbohydrate polymers (polysaccharides), cyclodextrins, starches, degraded starches (starch hydrolysates), chemically or physically modified starches, modified celluloses, gum arabic Ghatti gum, tragacanth, karaya, carrageenan, guar gum, locust bean gum, alginates, pectin, inulin or xanthan gum.
• Preferred starch hydrolysates are maltodextrins and dextrins.
• Preferred excipients are silica, gum arabic and maltodextrins, again preferred being maltodextrins with DE values in the range 5 to 20. It is irrelevant which plant originally supplied the starch for the preparation of the starch hydrolysates. Suitable and readily available are corn-based starches and starches from tapioca, rice, wheat or potatoes. The carriers can also act as flow aids, such as silica.
• compositions and preparations of the present invention comprising hydroxyflavones of formula (I) may also be encapsulated as required.
• solid coating materials such as starches, including their degradation products and chemically or physically generated derivatives (especially dextrins and maltodextrins), gelatin, gum arabic, agar-agar, ghatti gum, gellan gum, modified and unmodified celluloses , Pullulan, curdlan, carrageenans, alginic acid, alginates, pectin, inulin, xanthan gum and mixtures of two or more of these substances.
• the solid encapsulating material is preferably a gelatin (especially pork, beef, poultry and / or fish gelatin), which preferably has a threshold factor of greater than or equal to 20, preferably greater than or equal to 24.
• maltodextrins especially based on cereals, especially corn, wheat, tapioca or potatoes
• DE values in the range of 10 to 20.
• celluloses e.g., cellulose ethers
• alginates e.g., sodium alginate
• carrageenan e.g., beta-, jota, lambda, and / or kappa-carrageenan
• gum arabic curdlan, and / or agar agar.
• gelatin is particularly preferred since it is readily available and can be obtained with different threshold factors.
• Very particularly preferred, in particular for oral applications, are seamless gelatin or alginate capsules, the shell of which dissolves or breaks down very rapidly during and / or during chewing.
• EP 0389700 A1 US Pat. No. 4,251,195, US Pat. No. 6,214,376, WO 2003 055587 or WO 2004 050069 A1 are described in detail in the following documents.
• the capsules may alternatively also be microcapsules.
• microcapsule or “nanocapsule” are meant those skilled in the art spherical aggregates having a diameter in the range of about 0.0001 to about 5 and preferably 0.005 to 0.5 mm, which contain at least one solid or liquid core of Specifically, they are finely dispersed liquid or solid phases coated with film-forming polymers, the polymers of which, after emulsification and coacervation or interfacial polymerization, precipitate on the material to be enveloped Matrix (“microsponge”), which may be additionally coated with microparticles with film-forming polymers.
• microsponge enveloped Matrix
• microscopically small capsules can be dried like powders.Alongside mononuclear microcapsules, multinuclear aggregates, also called microspheres, are known In addition, single or multinucleated microcapsules may be enclosed by an additional second, third, etc.
• shell The shell may be made of natural, semisynthetic or synthetic materials, of course shell materials are, for example Gum mi Arabicum, agar-agar, agarose, maltodextrins, alginic acid or its salts, eg sodium or calcium alginate, fats and fatty acids, cetyl alcohol, collagen, chitosan, lecithins, gelatin, albumin, shellac, polysaccharides, such as starch or dextran, polypeptides , Protein hydrolysates, sucrose and waxes Among others, chemically modified celluloses, in particular cellulose esters and ethers, e.g.
• Synthetic envelope materials are, for example, polymers such as polyacrylates, polyamides, polyvinyl alcohol or polyvinylpyrrolidone.
• microcapsules of the prior art are the following commercial products (in parentheses is the shell material): Hallcrest Microcapsules (gelatin, gum arabic), Coletica Thalaspheres (marine collagen), Lipotec Millicapseln (alginic acid, agar-agar), Induchem Unispheres (lactose, microcrystalline cellulose, hydroxypropyl methylcellulose); Unicerin C30 (lactose, microcrystalline cellulose, hydroxypropylmethylcellulose), Kobo Glycospheres (modified starch, fatty acid esters, phospholipids), Softspheres (modified agar-agar) and Kuhs Probiol Nanospheres (phospholipids) as well as Primaspheres and Primasponges (chitosan, alginates) and Primasys (phospholipids) ,
• Chitosan microcapsules and processes for their preparation are well known from the prior art [WO 01/01926, WO 01/01927, WO 01/01928, WO 01/01929].
• Microcapsules with average diameters in the range of 0.0001 to 5, preferably 0.001 to 0.5 and in particular 0.005 to 0.1 mm, consisting of an enveloping membrane and a matrix containing the active ingredients can be obtained, for example, by
• steps (a) and (c) are interchangeable insofar as one uses instead of the cationic polymers in step (a) anionic polymers and vice versa.
• Substance mixtures and preparations of the present invention which comprise hydroxyflavones of the formula (I) can also be prepared, for example, by mechanical mixing processes, wherein at the same time comminution of the particles can also be carried out, or by spray-drying.
• the neurotransmitter serotonin human neuroblastoma cells As a cell model for the release of the neurotransmitter serotonin human neuroblastoma cells (SH-SY5Y, ATCC N ummer CRL-2266) are used. The culture is carried out at 37 ° C and 5% C0 2 content with a mixture consisting of equal parts of Eagle's minimum essential medium (M EM) and F12 medium (each with 10% FBS and 1% penicillin / streptomycin). For the measurement of serotonin release, the cells are harvested with trypsin and seeded in a defined cell number in 35 mm cell culture dishes after a vitality test by trypan blue staining.
• M EM Eagle's minimum essential medium
• F12 medium each with 10% FBS and 1% penicillin / streptomycin
• the cells are lysed with a sodium lauryl sarcosinate-containing buffer and the DNA content is determined with the aid of a NanoQuant plate (Tecan, Mennendorf, Switzerland) to normalize the serotonin release.
• the results are summarized in Table 1.
• FIG. 2 shows a schematic representation of the experimental procedure of the crossover human intervention for determining the change in the serotonin plasma concentration 30 min after the administration of 125 ml of water (test day 1) or 30 mg of homoeriodictyol dissolved in 125 ml of water (test day 2).
• FIG 3 is a schematic representation of the experimental procedure for determining the absolute plasma serotonin concentration after oral administration of 30 mg Homoeriodictyol dissolved in 125 mL of water.
• 3T3-L1 preadipocytes As a cell model for the uptake of free fatty acid into peripheral cells, here adipocytes, 3T3-L1 preadipocytes (ATCC CL-173) are used. The cultivation is carried out at 37 ° C and 5% C0 2 content in DMEM culture medium, which was mixed with 10% FBS 4% L-glutamine and 1% penicillin / streptomycin. For the measurement of the fatty acid uptake, the 3T3-L1 cells are differentiated in 175 cm 2 cell culture bottles into fully mature adipocytes.
• the cells are stimulated for differentiation two days after reaching confluence by addition of 10 ⁇ g / ml insulin, 1 ⁇ M dexamethasone and 0.5 mM isobutylmethylxanthine to the culture medium for 48 h.
• 10 ⁇ g / ml insulin 1 ⁇ M dexamethasone
• normal culture medium is again used until the adipocytes have completely matured.
• the cells are usually used seven to nine days after onset of differentiation for the experiment.
• the cells are harvested with trypsin and spread after a positive vitality test with trypan blue at 65,000 cells per well in a 96-well plate.
• the measurement of fatty acid uptake occurs after a 60-minute synchronization of the cells by withdrawal of fetal bovine serum and a 30-minute preincubation with Hank's balanced salt solution, mixed with 20 mM HEPES (HBSS / HEPES), with or without the addition of 0 , 01 to 10 ⁇ homoeriodyticol with the aid of a fluorescently labeled fatty acid analogue (Q.BT Fatty Acid Uptake Kit, Molecular Devices, Germany).
• HBSS / HEPES HBSS / HEPES
• Plasma concentration of homoeriodictyol after oral administration of homoeriodictyol to healthy volunteers Plasma concentration of homoeriodictyol after oral administration of homoeriodictyol to healthy volunteers
• the homoeriodictyol plasma concentrations of seven healthy subjects 30 min after oral administration of 30 mg HED is shown in Table 5.
• the concentration range tested in vitro thus corresponds to the plasma concentration 30 min after oral administration of 30 mg homoeriodictyol.
• the ingredients were mixed in the order given and made up to 100% with water.
• the mixtures are filled into glass bottles and carbonized.
• Parts A to D are mixed and kneaded intensively.
• the raw mass may e.g. processed in the form of thin strips to be consumed chewing gum; all data in% by weight.
• the ingredients were mixed and cooled to 5 ° C; all quantities as wt .-%.
• Polydextrose is a low sweetness polysaccharide that does not taste sweet; all quantities as wt .-%.

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