WO2016019413A1 - Methods for formulating dietary foodstuffs - Google Patents
Methods for formulating dietary foodstuffs Download PDFInfo
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- WO2016019413A1 WO2016019413A1 PCT/AU2015/000461 AU2015000461W WO2016019413A1 WO 2016019413 A1 WO2016019413 A1 WO 2016019413A1 AU 2015000461 W AU2015000461 W AU 2015000461W WO 2016019413 A1 WO2016019413 A1 WO 2016019413A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06N—COMPUTING ARRANGEMENTS BASED ON SPECIFIC COMPUTATIONAL MODELS
- G06N7/00—Computing arrangements based on specific mathematical models
Definitions
- the present invention relates to use of plant extracts in the formulation of enriched foodstuffs such as dietary supplements, food additives and ingredients. It relates particularly, but not exclusively, to apparatus, systems and methods using mathematical models for estimating a time or time period at which plant metabolites reach maximum concentration in blood plasma, and using the estimated time or time period to optimise selection of plant extracts for inclusion in enriched foodstuffs.
- Bioavailability is defined as the fraction of an ingested nutrient or compound that reaches the systemic circulation and the specific sites where it can exert its biological actions. That is, it refers to how much of the ingested quantity of the phytochemical is able to enter the plasma and perform its beneficial function in target tissue.
- the main factors affecting bioavailability include external factors (such as environment during plant growth, which influence natural abundance), food matrix (i.e. form of food consumed), food processing (e.g.
- Pharmacokinetics is the quantitative study of time course of absorption, distribution, metabolism and elimination ('ADME') of a compound in the human body and is widely used in drug discovery.
- 'Lipinski's Rule of 5' is widely used to assess oral bioavailability of drugs.
- a compound is likely to be membrane permeable and easily absorbed by the body if it satisfies selection criteria consisting of: (1 ) molecular weight less than 500; (2) Liphophilicity (i.e. octanol-water partition coefficient referred to as "LogP") less than 5; (3) number of hydrogen donors less than 5; and (4) number of hydrogen acceptors less than 10.
- the present invention provides a method for generating an optimised formulation for a foodstuff, comprising the steps of: receiving at a processor physicochemical data pertaining to one or more plant extracts; operating the processor to calculate a time, T ma x, representing a time to reach a maximum concentration in plasma of at least one metabolite of the one or more plant extracts by applying the received physicochemical data to a mathematical model stored in memory; operating the processor to identify ones of the metabolites for which the calculated T ma x substantially corresponds with a target absorption time for the foodstuff; and operating the processor to generate an optimised formulation for the foodstuff comprising the one or more plant extracts containing the identified metabolites; wherein the physicochemical data include one or more of molecular mass (M), liphophilicity (logP) and Polar Surface Area (PSA).
- M molecular mass
- logP liphophilicity
- PSA Polar Surface Area
- the method may include calculating a plant extract proportion containing ones of the metabolites (i.e. multiple metabolites) for which the T ma x substantially corresponds with the target absorption time for the foodstuff.
- the plant extract proportion may be determined by identifying in the extract metabolites having similar physicochemical properties. For instance, when the mathematical model utilises M and LogP the plant extract proportion can include metabolites having similar molecular mass, e.g. those metabolites in the extract with M ⁇ 700 Da. This proportion of the metabolites may be determined by fractionating the plant extract according to atomic mass. Ideally these plant extract proportions contain metabolites that are also within the range of LogP required to achieve the target absorption time.
- the plant extract proportion is determined by identifying in the extract metabolites having similar PSA (and/or similar M).
- the optimised formulation for the foodstuff comprises the calculated plant extract proportions for the one or more plant extracts.
- the foodstuff consists of pure plant extracts (also referred to as phytochemicals) so that the foodstuff when consumed reaches maximum concentration in blood plasma at about the target absorption time.
- the method also includes the step of receiving at the processor a matrix type representing an intended composition of the foodstuff for consumption.
- the matrix type may be selected from a group including one or more of solid, semisolid and liquid particularly when the foodstuff comprises pure plant extracts.
- other matrix types are contemplated e.g. where the pure plant extract is combined with other digestible ingredients giving rise to a foodstuff having matrix types including e.g. protein, carbohydrate fat and/or fibre.
- the method includes receiving at the processor a required target absorption time for the foodstuff.
- the target absorption time may be a specific time (e.g. number of hours from ingestion of the foodstuff) or it may be a time range (e.g. X to Y hours from ingestion).
- the calculated T ma x may represent a time value, or a time range, during which concentration in plasma of the at least one metabolite is estimated to be highest.
- the received physicochemical data may comprise of specific data values, or one or more ranges of data values.
- the target absorption time substantially corresponds with an inflammation cycle associated with one or more human disorders such as chronic disease, post-prandial inflammation, post-exercise inflammation, acute illness, genetic factors, environmental factors and toxin exposure to name a few. It is to be understood that this is a non-exhaustive list.
- the formulation of the foodstuff is optimised for treatment of oxidative stress and may be optimised for treatment of an individual or group of individuals. Persons skilled in the art would appreciate that a target absorption time may be determined by reference to a disease indicator provided to the processor which has an associated time cycle stored in memory to which the absorption time is targeted.
- the mathematical model includes one or more parameters that adapt the mathematical model according to matrix type of the plant extracts in the foodstuff.
- the parameters ⁇ , ⁇ , ⁇ , and a are estimated using clinical evidence, i.e. experimental data of absorption kinetics for a range of pure plant metabolites.
- the parameters ⁇ , ⁇ , ⁇ and a may have values specific to plant extract matrix type i, e.g. according to the matrix type levels in Table 1 .
- the parameters ⁇ , ⁇ and ⁇ may have values specific to plant extract matrix type i, according to the matrix type levels in Table 2.
- Embodiments of the invention also relate to a method of making an enriched foodstuff including the steps of: providing edible plant material in a quantity consistent with the formulation generated in any one of the preceding claims; and combining the plant material with a carrier foodstuff to produce the enriched foodstuff.
- the present invention provides a method for estimating a rate of absorption of a metabolite from a foodstuff, comprising the steps of: receiving at a processor physicochemical data pertaining to the plant metabolite; and operating the processor to calculate a time, T ma x, representing a time after ingestion of the foodstuff to reach a maximum concentration in plasma of the metabolite; the processor applying the received physicochemical data to a mathematical model stored in memory; wherein the physicochemical data include one or more of molecular mass (M), liphophilicity (logP) and Polar Surface Area (PSA), and the estimated rate of absorption is substantially equivalent to the calculated T ma x.
- M molecular mass
- logP liphophilicity
- PSA Polar Surface Area
- the metabolite is a plant metabolite although it is to be understood that the method has applicability for a range of digestible compounds from natural and synthetic sources including natural and synthetic plant extracts, synthetic polyphenolics and plant extracts that have been transformed into another state or otherwise modified during processing, cooking, stabilisation or the like.
- the present invention may be utilised to calculate and employ values of T ma x for plant derived and non-plant derived foods such as amino acids, sugars and fatty acids that have been processed in such a way that they are not recognised by gut receptors and are therefore absorbed by passive processes like metabolites (phenolics) of plant extracts.
- processed foods include e.g. Advanced Glycation Endproducts (AGEs) which are a significant product of thermal processing of proteins and carbohydrates and are known to be pro-inflammatory.
- AGEs Advanced Glycation Endproducts
- the T ma x for certain AGEs can be utilised to inform the characteristics of enriched formulations for foodstuffs or supplements that are optimised to counter or mitigate the inflammatory effects of AGEs that are associated with some processed foods. This is achieved as described below by optimising the enriched formulation to contain plant extracts with an objective absorption time, T obj that corresponds with the calculated T ma x of one or more AGEs.
- the estimating method includes receiving at the processor a matrix type (e.g. solid, semi-solid, liquid) representing the composition of an ingestible foodstuff containing the plant extract from which the metabolite is digested, and applying the matrix type to the mathematical model to ascertain the effect of food matrix on the estimated rate of absorption.
- the processor may apply the physicochemical data to a mathematical model according to the methods described above.
- the foodstuff comprises pure plant extracts in solid, semi-solid or liquid matrix intake form to maximise accuracy of T ma x.
- other matrix types are contemplated e.g. where the pure plant extract is combined with other digestible ingredients giving rise to a foodstuff having e.g. protein, carbohydrate, fat or fibre matrix.
- methods of estimating a rate of absorption of a metabolite as disclosed herein have utility in predicting the absorption performance of metabolites that have been modified e.g. by natural fermentation or by fermentation in a food or beverage production process.
- such methods have utility in predicting the absorption performance of metabolites that have undergone hypothetical structural changes e.g. by substitution of sugars or other functional groups at one or more locations.
- M and one or both of PSA and LogP can be determined from the literature for the original metabolite and the hypothetical substitution, giving rise to a set of theoretical compounds for which Tmax can be determined using the inventive methods. This in turn can be used to produce a library of hypothetical compounds that can be utilised in the synthesis of compounds for consumption that selectively target specific absorption times.
- the present invention provides a method for selection of one or more plant extracts that are suitable for inclusion in an optimised foodstuff, comprising the steps of: receiving at a processor an objective time, T 0 bj, for absorption of the dietary composition; operating the processor to apply the received Tobj value to a mathematical model to identify values of one or more of molecular weight (M), liphophilicity (LogP) and polar surface area (PSA) which, when embodied in a metabolite, give rise to a time, T ma x, at which the metabolite reaches maximum concentration in plasma, where T ma x is similar to ⁇ 0 3 ⁇ 4; and operating the processor to: (i) interrogate a memory device storing physicochemical data and corresponding metabolites associated with a plurality of plant extracts, and (ii) select from the physicochemical data one or more associated plant extracts, or one or more metabolites of associated plant extracts, with phy
- M molecular weight
- the identified values for the molecular weight (M) and/or liphophilicity (LogP) and/or polar surface area (PSA) may be a discrete value or a range of values.
- Embodiments of the invention may be used in a method for selecting a plant extract for inclusion in an optimised foodstuff comprising the steps of: for metabolites of a plurality of plant extracts, calculating T ma x according to the methods described above; ranking the metabolites according to the calculated T ma x values; and screening, selecting or quantifying the plant extracts according to the ranked T max values and a desired absorption time or absorption time range.
- Embodiments of the invention may be used by a system and/or apparatus to produce an optimised foodstuff incorporating the plant extracts and/or compounds selected according to the method.
- Embodiments of the invention may also be used in a method of controlling the rate of absorption of a foodstuff, including the step of selecting for inclusion in the foodstuff one or more plant extracts having metabolites for which the calculated T ma x is in a range that satisfies a required rate of absorption.
- the present invention provides a system for generating an optimised a formulation of a foodstuff, the system comprising: a physicochemical data module for receiving physicochemical data pertaining to one or more plant extracts; a memory module storing a mathematical model; an optimisation module configured to calculate a time, T ma x, to reach a maximum concentration in plasma of at least one metabolite of the one or more plant extracts by applying the received physicochemical data to the stored mathematical model; a foodstuff formulation module configured to: (i) identify ones of the metabolites for which the calculated T ma x substantially corresponds with a target absorption time for the foodstuff; and (ii) generate an optimised formulation for the foodstuff comprising quantities of the one or more plant extracts containing the identified metabolites; and an output module configured to output the optimised formulation for use in preparation of the foodstuff.
- the quantities may be determined by the foodstuff formulation module by calculating a proportion of one or more of the plant extracts, wherein the plant extract proportion comprises metabolites in the extract for which the T ma x substantially corresponds with the target absorption time for the foodstuff.
- This proportion may be determined by identifying in the extract multiple metabolites having similar physiochemical properties. For example, when the mathematical model utilises M and LogP, the plant extract proportion may correspond to those metabolites in the extract with M ⁇ 700 Da. Ideally, these are within the range of LogP required to achieve the target absorption time.
- the optimised formulation for the foodstuff may comprise the calculated plant extract proportion for one or more plant extracts.
- the system may be configured with modules, memory and processing means configured to perform steps to execute any one or more of the methods described above.
- the system may further include technical features required for production of the foodstuff.
- Another aspect of the present invention provides an apparatus for producing an enriched foodstuff, the apparatus including: a controller having a user interface for receiving an enrichment objective for the foodstuff being produced, the enrichment objective including at least a desired absorption time for the foodstuff; a plurality of storage chambers, each containing a plant extract and having an outflow opening operable by the controller to release a quantity of the plant extract for mixing; a blending chamber configured to receive plant extracts released from the storage chambers and having a mixer operable by the controller to mix the received plant extracts; and a processing unit for processing the mixed extracts into a format suitable for consumption or packaging as a foodstuff.
- the controller is in operative communication with a database containing physicochemical data for a range of plant metabolites and with a memory storing an algorithm for generating an optimised formulation for the foodstuff, the controller being configured to generate the optimised formulation comprising quantities of one or more of the plant extracts containing metabolites in proportions required to satisfy the enrichment objective of the foodstuff.
- the algorithm for generating the optimised foodstuff ideally comprises steps according to the methods for generating an optimised foodstuff and for calculating a Tmax for metabolites of plant extracts as described herein.
- the user interface of the controller is configured to receive as a further enrichment objective one or more of foodstuff format, taste, texture, price and colour.
- the storage chambers may comprise of storage chambers containing plant extracts in liquid format and storage chambers containing plant extracts in solid format.
- the apparatus further includes one or more storage chambers containing carrier substances used by the processing unit to process the mixed extracts into a format for packaging, wherein the format is selected from a group including powder, solid, pill, capsule, gel, paste, and liquid.
- the apparatus includes a packaging unit for packaging the processed foodstuff.
- Another aspect of the present invention provides computer program code useful to cause a computer processor to implement a method of generating an optimised formulation for a foodstuff, the computer processor being configured to: receive physicochemical data pertaining to one or more plant extracts, including one or more of molecular mass (M), liphophilicity (logP) and Polar Surface Area (PSA); calculate a time, T ma x, to reach a maximum concentration in plasma of at least one metabolite of the one or more plant extracts by applying the received physicochemical data to a mathematical model stored in memory accessible by the computer processor; identify ones of the metabolites for which the calculated T ma x substantially corresponds with a target absorption time for the foodstuff; and generate an optimised formulation for the foodstuff comprising the one or more plant extracts containing the identified metabolites.
- M molecular mass
- logP liphophilicity
- PSA Polar Surface Area
- the computer program may configure the computer processor to calculate a proportion of the one or more plant extracts that contains ones of the metabolites for which the Tmax substantially corresponds with the target absorption time for the foodstuff, and to generate an optimised formulation comprising the one or more calculated plant extract proportions.
- the calculated plant extract proportion may be determined by identifying metabolites in the plant extract having one or more similar physicochemical properties.
- the computer program code when executed, may be configured to implement on the computer processor one or more of the methods described above.
- the invention also provides a tangible computer readable medium including the computer program.
- the present invention may also provide a method for predicting the efficacy of a foodstuff for treating a condition such as oxidative stress.
- the mathematical model may also be used to assess the clinical efficacy of traditional therapies, as well as the effect of foodstuff matrix on absorption time.
- Figure 1 is a schematic diagram of a system according to an embodiment of the invention.
- FIG. 47 is a schematic diagram showing a system according to another embodiment of the invention.
- Figure 3 is a typical plasma concentration-time profile of a plant metabolite of a plant extract after oral administration.
- Figure 4 is a flow diagram of a method according to an embodiment of the invention.
- Figure 5 is a flow diagram of a method according to another embodiment of the invention.
- Figure 6 is a flow diagram of a method according to yet another embodiment of the invention.
- Figure 7a is a graph representing values of T ma x calculated using the mathematical model in Equation 3, for a liquid matrix.
- Figure 7b is a graph representing values of T ma x calculated using the mathematical model in Equation 3, for solid and semi-solid matrices.
- Figures 8a, 8b and 8c are graphs representing values of T ma x calculated using the mathematical model in Equation 4, for a liquid matrix, a semi-solid matrix and a solid matrix respectively.
- Figure 8d represents the scale for PSA.
- Figures 9a to 9d plot LogP values for different specific plant extracts (beetroot, broccoli, spinach and rainbow silverbeet respectively) that have been size fractionated.
- Figure 10 is a retention curve used to determine retention times for estimating target values of LogP according to Equation 5.
- Figure 1 1 is a graphical representation of the peak areas and therefore proportions of extracts that contain metabolites having similar molecular mass and that are in the target LogP ranges for the Example; numerical values are shown in Table 5.
- Figure 12 is a schematic illustration of an apparatus for production of an enriched foodstuff according to an embodiment of the invention.
- Figure 13 shows values of T ma x calculated according to an embodiment of the invention for the model flavonol quercetin, having sugar moiety substitutions at each one of 5 possible positions.
- Figure 14a and 14b show T ma x for green tea and black tea respectively, as a function of intake in either liquid, semi-solid or solid forms.
- Figures 15a and 15b show phytochemicals present in apple must and at mid and final stages of apple cider fermentation for Petit Jaune and for Kermerrien apple varieties respectively.
- Figure 16 shows phytochemicals present at selected stages of beer fermentation.
- Table 1 represents values of the parameters for three matrix types for the mathematical model represented in Equation 3.
- Table 2 represents values of the parameters for three matrix types for the mathematical model represented in Equation 4.
- Tables 3a, 3b and 3c represent the calculated range of T ma x (hours) for metabolites in Example 1 when consumed in the liquid, semi-solid and solid state, respectively.
- Table 4 is a numerical representation of the peak areas that are in the target LogP ranges for the Example, as represented graphically in Figure 1 1 . Detailed Description
- a system 10 for generating an optimised formulation of a foodstuff includes a processor 12 for implementing a number of modules that generate the optimised formulation.
- the modules include a physicochemical data module 14 configured to receive physicochemical data pertaining to one or more plant extracts and a memory module 16 storing one or more mathematical models which are used in the optimisation.
- An optimisation module 18 is configured to calculate a time, T ma x, to reach a maximum concentration in plasma of at least one metabolite of the one or more plant extracts by applying the received physicochemical data to the stored mathematical model.
- the optimisation module 18 further includes a foodstuff formulation module 20.
- the foodstuff formulation module 20 is configured to identify ones of the metabolites for inclusion in the foodstuff and for which the calculated T ma x substantially corresponds with a target absorption time for the foodstuff.
- the foodstuff formulation module 20 also calculates a proportion of one or more plant extracts containing metabolites for inclusion in the foodstuff for which the calculated T ma x substantially corresponds with the target absorption time.
- the plant extract proportion is comprised of metabolites in the plant extract sharing similarity in at least one physiochemical property.
- the foodstuff formulation module 20 also generates an optimised formulation for the foodstuff which comprises the one or more plant extracts containing the identified metabolites and optionally, the one or more calculated plant extract proportions.
- An output module 22 is configured to output data indicative of the optimised formulation for use in preparation of the foodstuff.
- the present invention may be used to inform plant selection for a foodstuff, based on metabolic performance.
- the physicochemical data received at the physicochemical data module 14 includes one or more of molecular mass (M), logP (octanol-water partition coefficient being a measure of liphophilicity) and Polar Surface Area (PSA).
- M molecular mass
- P octanol-water partition coefficient being a measure of liphophilicity
- PSA Polar Surface Area
- the physicochemical data module 14 may be configured to receive the physicochemical data as absolute values or ranges of data values. It is to be understood, however, that other physicochemical data (and data affecting bioavailability of the metabolite) may be received at the physicochemical data module 14 which may influence the performance of the mathematical model to which the data are applied.
- the mathematical model stored in the memory module 16 may be modified to include additional variables and to estimate the coefficients of these additional variables that may be included in the model, to incorporate any additional physicochemical data. These may include, for example, number of freely rotatable bonds, pKa, number of H acceptors, number of H donors and the like although the inventors have determined that these additional physicochemical data are not significant factors influencing absorption time for plant extracts.
- the processor 12 resides on a server 24 accessible over a network 28, such as the Internet, by a suitable data link 26. Accordingly, the server 24 receives and transmits data over the network 28 with any number of connected computing devices (not shown).
- the server 24 also includes a memory 30, in addition to the processor 12, for storing instructions to implement the modules to generate the optimised formulation.
- physicochemical data module 14 on the server 24 receives (or even may have stored thereon) physicochemical data pertaining to one or more plant extracts and optionally matrix type and other data influencing values of T ma x from, say, another server connected to the network 28.
- food products may be developed by a number of different users connected to the network 28 by user devices and utilising the modules implemented on server 24 to optimise formulations of foodstuffs to match performance criteria influenced predominantly by a required target absorption time but also having the ability to take into account foodstuff matrix.
- the target absorption time may be provided to the server 24 by the user operating a user device connected to the network and received by the physicochemical data module 14 for processing.
- the server 24 remotely performs the necessary calculations and optimisation, based on the target absorption time, and delivers the generated optimised formulation from output module 22, over the network 28, to the user computer.
- physicochemical data module 14 receives an indicator of matrix type which represents an intended composition of the foodstuff for consumption.
- the matrix type is one of solid, semi-solid (e.g. a paste comprised of a combination of solid and liquid material) or liquid.
- the foodstuff comprises pure plant extracts to maximise effectiveness when digested, particularly insofar as it relates to absorption time.
- the optimised foodstuff may be combined with other digestible ingredients such as protein, fat, carbohydrate and fibre giving rise to foodstuffs having other matrix types.
- additional matrix types may be received by the physicochemical data module 14 to represent presence in the foodstuff of protein, carbohydrate fat and fibre which can affect rate of absorption of the metabolite.
- the mathematical model may include additional variables. The coefficients of these additional variables may represent the effect of additional matrix types on T ma x and/or the effect of food processing factors on T ma x.
- food processing factors may also be received at the physicochemical data module 14.
- Food processing factors may include e.g. thermal treatment, fermentation, homogenization, liophylisation, cooking, methods of culinary preparation and storage.
- a range of other factors having the capacity to influence T ma x may be treated in the mathematical model, and as such, the physicochemical data module 14 may be configured to receive data corresponding to those factors for the relevant plant extracts or plant extract metabolites.
- the target absorption time may be stored in memory module 16 and may be associated, e.g. with particular inflammatory cycles or diseases for which the optimised foodstuff is being formulated to treat. However in some embodiments, optimisation module 18 is further configured to receive a required target absorption time for the foodstuff.
- the target absorption time may be a specific time calculated in hours or minutes (or, in some instances, days etc.), or it may be an indicator of a rate of time, such as fast, medium or slow.
- fast may designate a target absorption time less than 2 hours (e.g.
- target absorption time is represented as a time range where e.g. absorption is desired 1 to 2 hours after ingestion or e.g. from 6 to 8 hours after ingestion.
- T ma x is a useful indicator of where in the body the metabolite is likely to be absorbed.
- T ma x from 1 to 2 hr is indicative of absorption in the small intestine while T ma x greater than 2 hr implies slower rate of absorption (see above) in the upper intestine.
- T ma x from 12 to 24 hr suggests that the absorption occurs in the colon and may produce concentrations of metabolites in plasma that produce a very shallow, possibly imperceptible 'peak'.
- Target absorption times for intervention of oxidative stress may be e.g. less than 2 hrs for post-exercise; 4 to 6 hrs for post-prandial and longer than 6 hours for gut microbiome-mediated absorption. The latter may give rise to metabolism (as opposed to passive absorption) of smaller metabolites with longer systemic (and potentially brain) bioavailability.
- a received required target absorption time or "rate of absorption” can be used to designate whether the foodstuff being formulated is required to include plant extracts having metabolites readily digested e.g. in the small intestine or in the upper intestinal tract, or metabolised in the colon.
- the target absorption time substantially corresponds with an inflammation cycle that is known or suspected to be associated with one or more of e.g. a chronic disease, post-prandial inflammation, post-exercise inflammation, acute illness, genetic factors, environmental factors and toxin exposure.
- the formulation of the foodstuff is optimised for treatment of oxidative stress and may be tailored to an individual or to a cohort of individuals based on rate of absorption objectives defined for the individual, or for a cohort of individuals.
- the mathematical model may be tuned to the individual or cohort of individuals using experimental pharmacokinetic data obtained from that individual or cohort of individuals.
- the T max calculated by optimisation module 18 comprises a specific time at which concentration in blood plasma of the at least one metabolite is estimated to be highest. This is illustrated in Figure 3. However, in other embodiments, T max is calculated as a range of times T-i :T 2 during which concentration in blood plasma of the at least one metabolite is estimated to be sufficiently high to treat inflammation.
- These models represent predictive tools intended for development of biologically efficacious products and e.g. nutritional medicines, based on dietary plant metabolites.
- the mathematical models have a range of specific applications that include 'sorting' or prioritisation of plant extracts into proportions that absorb e.g. in the upper versus lower intestine, and in the formulation of foodstuffs for which the rate of absorption can be controlled.
- the rate of absorption of the formulation can be matched, based on physicochemical properties of the extracts, to target biological processes such as acute or chronic cycles of oxidative stress and inflammation.
- the inventive systems used to generate these formulations may also take into account the effect of foodstuff matrix type and density on rate of absorption.
- T ma x from the physicochemical parameters: liphophilicity index (LogP) and Molecular Mass (M) and is shown as Equation 1 .
- ln(T max ) ⁇ + LogP + yiLogP) 2 + aM (Equation 1 )
- Equation 1 ⁇ , ⁇ , ⁇ and a are parameters of this mathematical model and are estimated using experimental data.
- Equation 2 ⁇ , ⁇ , ⁇ and a are parameters of this mathematical model and are estimated using experimental data.
- the mathematical models have been developed in such a way that they can also account for the effects of food matrix on T m a X ; the models can be used to estimate a value or range of values of T ma x for foodstuffs consisting of plant extracts formulated in solid, semi-solid (mixed) or liquid matrices, ideally in a substantially pure form.
- the "solid" matrix format corresponds to a pill or other hard format ingestible foodstuff.
- Equation 3 the parameter £ is a constant, and the parameters ⁇ y £ and a t denote the coefficient for LogP, (LogP) 2 and M respectively.
- the values of the Equation 3 parameters, for the three matrix types, are identified in Table 1 .
- Equation 4 the parameter £ is also a constant, and the parameters /? £ and Yi denote the coefficient for PSA and M respectively.
- the values of the Equation 4 parameters, for the three matrix types, are identified in Table 2.
- FIG. 4 there is shown a flow chart representing a method 40 for generating an optimised formulation of a foodstuff.
- the method includes in step 402 receiving at a processor physicochemical data pertaining to one or more plant extracts and in a step 404 operating the processor to calculate a time, T ma x, to reach a maximum concentration in plasma of at least one metabolite of the one or more plant extracts.
- This is achieved by applying the received physicochemical data to a mathematical model stored in memory accessible by the processor.
- the mathematical model is selected from one of the models discussed herein, e.g. in relation to Equations 1 to 4, according to which of the physicochemical data are received at the processor and optionally, matrix type.
- Equations 1 and 3 require data for molecular mass (M) and liphophilicity (logP) of the metabolite, whereas the mathematical models represented in Equations 2 and 4 require data for molecular mass (M) and Polar Surface Area (PSA).
- Figure 7a is a graph representing values of T ma x calculated using the mathematical model in Equation 3 for a liquid matrix.
- Figure 7b is a graph representing values of T ma x calculated using the mathematical model in Equation 3 for solid and semi-solid matrices. From these figures, it can be seen that M affects T ma x for a liquid matrix, for which T max increases with increasing values of LogP. In contrast, for solids and semi-solids (Figure 7b), the effect of LogP on T max is independent of M.
- T max is shorter indicating fast absorption whereas T max is longer for values of LogP ⁇ 0 and also for values of LogP>5.
- Equation 3 The mathematical model represented in Equation 3 as it applies to semi-solid and solid matrices is U-shape compared with the model as it applies to liquids.
- absorption rates for metabolites with LogP ⁇ 0 i.e. higher water solubility
- T max This is the opposite behaviour for T max to what is observed for the liquid matrix.
- Estimates of T max are again lengthened for semi-solid and solid matrix forms for high LogP values.
- the present invention has the ability to take into account these behaviours when estimating the absorption characteristics of certain plant extracts.
- the ability to calculate estimated absorption times and so, predict time frames for bioavailability of phytochemicals in the blood stream after ingestion of certain foodstuffs containing certain plant extracts in certain matrix formats provides an advantage over prior art techniques used in food and nutritional product development.
- Figures 8a to 8c represent values of T max calculated using the mathematical model in Equation 4, for liquid, semi-solid and solid matrices respectively and for a range of values for Molecular Weight (M) and PSA for which the scale is shown in Figure 8d.
- the mathematical model represented by Equation 4 demonstrates inverse relationships when compared with the Equation 3 model.
- the T ma x values depend on M and PSA, and the range of values are not U-shaped.
- the method includes operating the processor to identify metabolites (and optionally, to calculate plant extract proportion/s) for which the calculated T ma x substantially corresponds with a target absorption time for the foodstuff. Further, the method includes in a step 408 operating the processor to generate an optimised formulation for the foodstuff comprising the one or more plant extracts containing the identified metabolites and optionally, the calculated plant extract proportions.
- FIG. 5 there is shown a flow chart representing a method 50 for predicting a rate of absorption of a plant metabolite.
- the method includes, in step 502 receiving at a processor physicochemical data pertaining to the plant metabolite and in a step 504 operating the processor to calculate a time, T ma x, to reach a maximum concentration in plasma of the metabolite.
- T ma x a time, to reach a maximum concentration in plasma of the metabolite.
- the mathematical model is selected from one of the models discussed herein, e.g. in relation to Equations 1 to 4, according to which of the physicochemical data are received at the processor, and matrix type.
- the output of this method is one or more values of T ma x as calculated for the one or more plant metabolites.
- the methods in Figures 4 and 5 may be modified by, prior to operating the processor at step 404 or 504, further receiving, in a step 412, 512, a matrix type representing an intended composition of the foodstuff for consumption.
- the matrix type is typically selected from a group including one or more of solid, semi-solid and liquid and is used to select parameters applied to the mathematical model (see Equations 3 and 4) to take into account the effect of food matrix on the predicted rate of absorption.
- FIG. 6 there is shown a method 60 for identifying one or more plant extracts suitable for inclusion in an optimised foodstuff.
- the method includes, in a step 602, receiving at a processor an objective time, T 0 bj, for absorption of the dietary composition and operating the processor at a step 604 to apply the received T ob j value to a mathematical model to identify values of one or more of molecular weight (M), liphophilicity (LogP) and polar surface area (PSA) which, when embodied in a plant metabolite, give rise to a time, T ma x, at which the metabolite reaches maximum concentration in plasma, where T ma x is similar to T ob j.
- M molecular weight
- LogP liphophilicity
- PSA polar surface area
- the method includes in a step 606 operating the processor to interrogate a memory device storing a library of physicochemical data for metabolites associated with a plurality of plant extracts, and in a step 608, selecting from the library one or more plant extracts, or one or more metabolites of plant extracts, with physicochemical properties that are within a range of the identified values of M, Log P and PSA.
- the method also includes in step 610, identifying in the one or more selected plant extracts or selected metabolites from step 608, plant extracts suitable for inclusion in the optimised foodstuff.
- the method of Figure 6 utilises the mathematical models discussed herein and is adapted, in some embodiments, to account for matrix, in the method of selection.
- the methods of Figures 4 to 6 may also be used in a method of making an enriched foodstuff.
- a plant material e.g. an extract
- a carrier foodstuff to produce the enriched foodstuff.
- the method of Figure 6 may also be used in a method of selecting a plant extract for inclusion in an optimised foodstuff by estimating a T ma x for metabolites of each of a plurality of plant extracts, ranking the metabolites according to T ma x value or range, and screening, selecting or quantifying the plant extracts according to the ranked T ma x values/ranges and a desired absorption time or absorption time range for the optimised foodstuff.
- FIG 12 there is shown apparatus 50 for producing an enriched foodstuff.
- a controller 70 is in operative communication with a plurality of chambers 54 each containing a plant extract and having an outflow opening 58 operable by the controller to release a quantity of the plant extract for mixing.
- the storage chambers 54 may contain liquid plant extracts or solid plant extracts.
- the storage chambers 54 may be supplied by an extractor 56 which produces an extract from a plant material for supply to the apparatus. This may particularly appropriate for commercial apparatus.
- Plant extracts can be prepared by standard food processing technologies for separating soluble species from insoluble matrices that may involve assisted methods, e.g. microwave, solvent, sonication, carbon-dioxide, high-pressure and combinations of these methods as would be known to one of skill in the art.
- a food- compatible or other appropriate extraction method can be applied to a plant material or foodstuff to release a plant extract containing plant metabolites in a target range of LogP and target absorption time, T ma x.
- Food processing technologies used for molecular fractionation including membrane filtration, chromatographic separation, enzyme, fermentation processing can be used to enrich in the target fraction and other technologies can be used for concentration and drying if the target product is a powder.
- a blending chamber 60 receives quantities of plant extract released from the storage containers 54 via tubes 62 and includes a mixer 64 operable by the controller 70 to mix the received plant extracts.
- Controller 70 has user interface 72 for receiving an enrichment objective for the foodstuff being produced.
- the enrichment objective includes at least a desired absorption time T 0 bj for the foodstuff, representing a desired time after ingestion at which a metabolite of the foodstuff will reach maximum concentration in blood plasma of the consumer.
- Other enrichment objectives may include one or more of foodstuff format (e.g. powder, solid, pill, capsule, gel, paste, and liquid), taste, texture, price and colour and shelf life as well as the quantity of the foodstuff to be produced.
- the foodstuff is a substantially pure plant extract or combination of substantially pure plant extracts in solid, semi-solid or liquid form.
- a processing unit 80 processes the mixed extracts into a format suitable for packaging as a foodstuff.
- the format may be e.g., a powder, solid, pill, capsule, gel, paste, and liquid. If the desired foodstuff format is a liquid then mixed liquid extracts can be directly processed and packaged in that format; if the desired foodstuff format is a powder then mixed powder extracts can be directly processed and packaged in that format in each case. Any foodstuff format requires food-grade manufacturing quality ensuring microbiological safety and required shelf stability.
- the processing unit 80 processes the foodstuff into the desired format.
- the processing unit 80 is under the control of controller 70 which also operates an outflow opening 58 of one or more storage chambers 52 containing carrier substances used by the processing unit to process the mixed extracts into the desired format.
- the storage chambers 52 may include one e.g. edible oil, water or other excipients with which the mixed plant extracts are processed before packaging.
- Carrier substances are conveyed to the processing unit 80 by tubes 62.
- the processed foodstuff may be provided ready for consumption in the home, workplace, hospital, gym or other environment where it is supplied by the apparatus immediately to the consumer.
- the apparatus 50 is provided for commercial scale production and includes a packaging unit 90 that packages the foodstuff for distribution and sale.
- the packaging unit 90 packages the processed foodstuff appropriately for the foodstuff format.
- packaging unit 90 may be configured to package powders into containers, jars, bottles or sachets, to package solids into packets or bars, to package capsules or tablets into blister packs, bottles, jars or containers, to package gels into tubes or sachets, to package pastes into tubes or sachets, and to package liquids into bottles, jars, ampoules or vials.
- Controller 70 is in operative communication with a database 74 containing physicochemical data for a variety of plant metabolites and with a memory 76 storing an algorithm for generating an optimised formulation for the foodstuff. Controller 70 is configured to generate the optimised formulation comprising quantities of one or more of the plant extracts containing metabolites in proportions required to satisfy the enrichment objectives of the foodstuff, and to operate the apparatus to produce the enriched foodstuff accordingly.
- Controller 70 is adapted to interrogate database 74 to ascertain a 'fingerprint' of plant extracts stored comprising a T ma x value calculated according to methods described herein together with associated physicochemical data for metabolites of the extracts. That is, controller 70 interrogates database 74 and applies data from the database to a mathematical model (according to Equation 3 or Equation 4) stored in memory 76 to develop optimised formulations for the enriched foodstuff according to the enrichment objectives that are specified by an operator for targeted biological functionality. The mathematical model is selected by the controller 70 according to available physicochemical data in database 74 and the desired foodstuff format.
- Equation 3 model may be applied for semi-solid or solid foodstuff matrices ideally comprising substantially pure plant extracts, where LogP and M are available for metabolites in the plant extracts; Equation 4 may be applied for any format comprising substantially pure plant extracts where PSA and M are available for metabolites in the extract.
- T ma x values for plant extracts in the formulation typically define a band or window of time at which the formulation is expected to reach maximum concentration in plasma.
- Narrow T ma x versus broad T ma x formulations are expected to be useful for regulating acute or chronic cycles of inflammation, respectively. It does not matter that a formulation may contain a broader T max than required for the enrichment objective but that it contains adequate proportions of metabolites required to achieve at least the target T max range. Thus, a particular formulation may be suitable for both narrow and broad T max health applications. Likewise, a particular formulation can display different properties if ingested in solid versus liquid form.
- Embodiments of the invention may also be used in a method of controlling the rate of absorption of a foodstuff which includes the steps of selecting for inclusion in the foodstuff one or more plant extracts having a metabolite for which the calculated Tmax is in a range that satisfies a required rate of absorption, wherein the plant extract is selected according to the methods described above.
- the present invention provides various advantages over existing approaches to developing improved foodstuffs which typically involve experimentation and time consuming trials in which 'enriched' foods are developed and tested on a consumer segment for efficacy and adverse effects before being perfected for production on larger scales.
- the present invention provides a viable alternative to this process, in which the inventive methods and mathematical models are used to predict the effectiveness of a foodstuff based on a selection made according to a calculated T ma x value which indicates the expected absorption time, and to facilitate production of improved or enriched foodstuffs. This has the capacity to improve the efficiency and efficacy of the growing supplement and enriched food production industry by reducing the time and cost involved with developing new enriched foodstuffs and supplements significantly.
- a foodstuff may be optimised to contain a mixture of three plant extracts that combine low, medium and high T ma x characteristics to match the inflammatory cycle in a consumer.
- embodiments of the invention may be used to develop foodstuffs that have a low T ma x value (fast absorbing) which is aimed at treating postprandial or post-exercise oxidative stress and inflammation cycles.
- embodiments of the invention may be used to develop foodstuffs that have a high T ma x value (slow absorbing) which may be aimed at treating chronic inflammation and oxidative stress associated with chronic diseases.
- repeat dosing of fast-absorbing plant extracts may be used to achieve steady state levels in plasma for treating chronic inflammation.
- Embodiments of the invention enable foodstuffs to be developed which are enriched to intentionally divert metabolites to the gut by preferentially selecting plant extracts having metabolites with delayed absorption properties for inclusion in the optimised formulation. Superior health benefits may be obtained by optimising the formulation of the foodstuff for either fast (low T max ) or slow (high T max ) absorption, or a combination of these. This can also help manage the risk of chronic disease. Additionally the present invention may exploit the interaction with other constituents such as fibre, to facilitate transport to the lower intestine.
- Embodiments of the invention may also be used to evaluate e.g. plant based or other diets by characterising the absorption time or time profile of plant metabolites in those diets. The characterised absorption time information may then be used to enrich optimised foodstuffs to mimic the activity (and perceived health benefits) from particular diets such as the Mediterranean diet. Similarly, embodiments of the invention may be used to evaluate medicinal plants or alternative plant-based therapies, by characterising the absorption time or time profile of metabolites in those plants. This may in turn inform the formulation of foodstuffs optimised to mimic or utilise the time rate of absorption determined from the plant based therapies.
- embodiments of the present invention may be used in the manufacture or production of products such as a meal accompaniment or dietary supplement for consumption post-exercise (or post- prandially) which includes the optimised foodstuff.
- ingredients for foods may incorporate foodstuffs optimised according to embodiments of the invention, as may other supplements, ingredients or consumables for short or longer term use.
- bioactive compound has been used to designate any a bioactive compound present in a plant extract. It will be appreciated by persons skilled in the art however, that embodiments of the present invention may also have applicability across a range of bioactives not derived from plant extracts. These may include e.g. compounds that are synthesised in a laboratory or extracted from naturally occurring or artificial digestible compositions including proteins, spores, fungi and the like.
- plant extract is not to be limited to extracts contained from naturally occurring plant matter.
- Plant extracts include (but are not limited to) natural and synthetic plant extracts, synthetic polyphenols and plant extracts that have been transformed into another state or otherwise modified during processing, cooking, stabilisation or the like.
- foodstuff' is to be taken as including, without limitation, one or more digestible items such as a food, beverage, condiment, ingredient or supplement product (such as capsules, caplets, tablets, liquids, powders, pastes etc.).
- the foodstuff may consist of substantially pure plant extracts or plant extract material, or it may include other digestible components such as proteins, carbohydrates, fats and/or fibres.
- the present invention may be used to formulate optimised foodstuffs enriched with strategic combinations of plant metabolites (phenolics, polyphenolic compounds and metabolites with non-phenolic structures) maximising the benefits that can be obtained from eating plant based foods.
- tissue damage caused by inflammatory mediators may be minimised.
- the present invention enables phytochemical content in foodstuffs to be optimised and 'tailor-made' to offer personalised dietary tools for health using the inventive techniques for selection that are based on measurable physicochemical properties, and may also take account of food processing and formulation approaches.
- Personalised nutritional products formulated according to methods of the present invention may be utilised by healthy individuals to mitigate inflammatory cycles experienced in day to day life e.g. following meals and exercise, and by high disease-risk individuals or cohorts of individuals.
- Example 1 Estimating rate of absorption for a selection of plant extracts
- Plant extracts were released from beetroot (P0423), broccoli (P0301 ), spinach (P0383) and rainbow silverbeet (P0407) using food-compatible or other appropriate extraction methods. These were size fractionated to obtain the desired plant extract proportion, i.e. to limit to metabolites having M ⁇ 1 ,000 Da. LogP characteristics were determined for the metabolites contained within the extract using HPLC or other suitable methodology. It is to be noted that size fractionation and determination of LogP characteristics of the metabolites was required only for liquid matrices, where (according to Table 1 ) molecular size has a significant influence on values of T ma x calculated using the mathematical model. Otherwise, for semi-solid and solid matrices, molecular mass is not a significant parameter in the model. See Figures 7a and 7b discussed above.
- Figures 9a to 9d plot LogP values for the specific plant extracts after size fractionation into two groups: ⁇ 1 ,000 Da and >1 ,000 Da.
- Total or “Whole” Extract refers to LogP values of the extract without fractionation and these values are suitable for use in estimating T ma x using the mathematical model in Equation 3 for semi-solid and solid matrix formats.
- the line of best fit (regression) in Figure 10 is represented by Equation 5.
- Example 2 Estimating rate of absorption to predict effect of sugar substitution on absorption of polyphenolic phytochemicals [128] Phytochemicals of phenolic classes frequently contain glycoside linkages as a result of post-translational processing. Sugar attachment serves the biological purpose of increasing molecular polarity and capacity for storage in plant cell vacuoles. In the context of human consumption, it would be useful to predict how rate of absorption is likely to be influenced by sugar substitution.
- An embodiment of the present invention was used to calculate an estimated rate of absorption (T ma x) for a range of hypothetical glycosides of the flavonoid 'quercetin', by substitution of common mono- and di-saccharides.
- Figure 13 shows values of T ma x calculated using the inventive method as a function of sugar moiety substitutions at each of 5 possible positions on the model flavonol, quercetin. Effects on T ma x for solid, semi-solid and liquid intake options are shown. The model predicted small effects on T ma x for different sugars and different sites of substitution, for liquid and semi-solid intakes of phytochemicals. However, for solid intake form (e.g., supplement) T max displayed up to 2-fold longer times particularly for disaccharide substitutions. This demonstrates the potential for genetic modification or process-based methods, e.g., fermentation, to modulate T max by the addition or removal of sugars. Substitution of sugars at multiple sites is expected to further extend the dynamic range of predicted T max .
- solid intake form e.g., supplement
- Example 3 Estimating rate of absorption to predict effect of enzymatic oxidation on absorption of tea polyphenolics in black versus green tea
- T max an estimated rate of absorption
- Figure 14a shows T max for green tea
- Figure 14b shows T max for black tea, as a function of intake in either liquid, semi-solid or solid forms.
- the results predict significant differences in relative abundance of species with different ranges of T max between green and black teas as a result of the extensive oxidative enzymatic processing of black tea ( Figure 14b).
- the natural abundance of phytochemicals in green tea were 5-10-fold higher.
- T max was lengthened from 1 to 2 hrs by solid intake form, as relevant to the use of tea phenolics in supplement form.
- Example 4 Estimating rate of absorption to predict effect of enzymatic oxidation and fermentation on absorption of phytochemicals in processed apple cider
- T ma x rate of absorption
- Phytochemicals present in apple must and at mid (Day 9) and final stages of fermentation are shown in Figure 15a for Petit Jaune apple varieties and in Figure 15b for Kermerrien apple varieties. Results are shown for liquid intake only. Natural abundance and predicted T ma x properties of phytochemicals were strongly dependent on apple variety with higher concentrations and range of T ma x evident in Kermerrien ( Figure 15b) versus Petit Jaune ( Figure 15a) varieties.
- Finished ciders of Kermerrien apples contained up to 10-fold higher concentrations of phenolics and with broader ranges of T ma x. Specific phytochemicals were altered by fermentation processing, either consumed or produced and suggest that the apple variety is the primary driver of phytochemical abundance in ciders.
- Example 5 Estimating rate of absorption to predict effect of grain germination and fermentation in beer processing on absorption of phytochemicals in beer
- T max an estimated rate of absorption
- Figure 16 shows phytochemicals present at selected stages of beer fermentation. Results are shown for liquid intake only. The envelope of phytochemicals and calculated T max values were relatively unchanged by processing although some of the phenolics introduced from the hops were lost in the final product. Beer phytochemicals displayed very short Tmax predicting fast absorption ( ⁇ 1 h) for consumption in liquid form. Advantageously, this may counterbalance adverse oxidative stress accompanying glycemic properties associated with beer carbohydrates.
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SI1708711T1 (en) | 2004-01-30 | 2010-07-30 | Biotie Therapies Oyj | Compositions useful especially for treatment or prevention of metabolic syndrome |
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EP4012644A4 (en) * | 2019-08-06 | 2023-08-23 | Suntory Holdings Limited | Food generation assistance device, food production method, and recording medium |
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