WO2017174752A1 - Lait d'origine animale liquide appauvri en glucose, ses procédés de production et son utilisation pour entretenir la santé et pour traiter et prévenir des affections médicales - Google Patents

Lait d'origine animale liquide appauvri en glucose, ses procédés de production et son utilisation pour entretenir la santé et pour traiter et prévenir des affections médicales Download PDF

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Publication number
WO2017174752A1
WO2017174752A1 PCT/EP2017/058305 EP2017058305W WO2017174752A1 WO 2017174752 A1 WO2017174752 A1 WO 2017174752A1 EP 2017058305 W EP2017058305 W EP 2017058305W WO 2017174752 A1 WO2017174752 A1 WO 2017174752A1
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glucose
milk
depleted
dairy milk
dairy
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PCT/EP2017/058305
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English (en)
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Jürgen SCHREZENMEIR
Svein Halvor KNUTSEN
Simon Ballance
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Healthboost As
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    • 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; MAKING THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • 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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1213—Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
    • 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; MAKING THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/10—Enzymatic treatment
    • A23C2220/104—Enzymatic treatment with immobilised enzymes
    • 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; MAKING THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/10—Enzymatic treatment
    • A23C2220/106—Enzymatic treatment with enzymes in microgranules or soluble matrices; Entrapment of enzymes or making enzyme aggregates for delayed solubility; Complexation of enzymes
    • 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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/122—Apparatus for preparing or treating fermented milk products
    • 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

  • Glucose-depleted liquid dairy milk methods of producing the same and the use thereof to maintain health and to treat and prevent medical ailments
  • the present invention provides a glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailments, specifically those associated with the over-consumption of glucose and/or inappropriate metabolism of glucose, e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis.
  • metabolic syndrome e.g. metabolic syndrome, diabetes mellitus type II, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis.
  • the glucose-depleted liquid dairy milk of the invention may be prepared by treating liquid dairy milk with certain enzymes under pH conditions which do not cause coagulation of the milk, thereby resulting in a modified liquid dairy milk containing reduced amounts of free glucose and optionally reduced amounts of lactose, e.g. substantially or essentially no free glucose and optionally lactose, but an amount of gluconic acid corresponding to the amount by which the free glucose in the dairy milk is reduced, e.g. the amount of free glucose in the dairy milk prior to the enzyme treatment.
  • modified dairy milk of the invention has a surprisingly advantageous glycaemic profile and prebiotic properties and thus renders the modified dairy milk useful as part of a healthy diet in healthy subjects, and also surprisingly effective in treating subjects with or at risk of developing complex metabolic disorders associated with the over-consumption of glucose and/or inappropriate metabolism of glucose including metabolic syndrome, diabetes, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis, on account of its favourable insulin response and/or favourable effect on insulin sensitivity.
  • a diet rich in simple sugars such as glucose can lead to health problems, in particular metabolic conditions including diabetes mellitus type II, metabolic syndrome and obesity.
  • a well accepted measure expressing risk for the metabolic syndrome and diabetes and their sequelae, such as atherosclerosis, is the glycaemic response after ingestion of a meal or a food item and its "glycaemic index" and its "glycaemic load”.
  • the consumption of dairy milk, including the foodstuffs prepared therefrom has certain health benefits, potentially including the prevention of osteoporosis and other bone disorders.
  • dairy milk is also a rich source of glucose in the form of lactose, thus diminishing the overall benefit to health of milk and foodstuffs prepared therefrom.
  • lactose intolerance The consumption of dairy milk by certain human individuals and populations is also problematic because these subjects have difficulty in digesting lactose. These subjects are described as having lactose intolerance. This condition manifests in several undesirable symptoms such as abdominal bloating and cramps, flatulence, diarrhoea, nausea, rumbling stomach or vomiting upon consumption of lactose.
  • the frequency of lactose intolerance in adults ranges from 5% in Northern European countries up to 100% in some African and Asian countries. It is known that the digestive problems of lactose intolerance can be avoided, or at least reduced, by the consumption of lactose-depleted dairy milk or products prepared therefrom.
  • Lactose depletion may involve the treatment of dairy milk with lactase (which cleaves lactose into glucose and galactose), sometimes in combination with separation procedures to remove lactose, e.g. molecular sieve chromatography or ultrafiltration.
  • lactase which cleaves lactose into glucose and galactose
  • separation procedures e.g. molecular sieve chromatography or ultrafiltration.
  • lactose is split into glucose and galactose the dairy product becomes enriched with free glucose as well as galactose. This results in an increased sweetness of such milks which has been perceived as excessive by some consumers and in a free glucose content (ca. 28g/l) which is higher than in regular milk ( ⁇ 1 g/l).
  • liquid dairy milk can be glucose- depleted, e.g. rendered substantially or essentially devoid of glucose, by treatment with an enzyme that converts glucose into gluconic acid (glucose oxidase) and catalase under pH conditions which do not cause coagulation of the milk, optionally with a preceding step in which the dairy milk is treated with an enzyme which hydrolyses lactose to form glucose and galactose, and yet such products may retain sufficiently the taste, flavour and mouth-feel of the unmodified liquid dairy milk.
  • an enzyme that converts glucose into gluconic acid glucose oxidase
  • catalase under pH conditions which do not cause coagulation of the milk
  • the gluconic acid content of a modified dairy milk in which substantially, e.g. essentially, all of the glucose has been converted to gluconic acid offers a dairy milk with a glycaemic response, a glycaemic index, a glycaemic load and an insulin response which are significantly lower than those of an untreated dairy milk, i.e. a more favourable glycaemic profile and lower available carbohydrate content, respectively, which in turn reduces the amount of dietary energy provided by the milk.
  • the difference between the insulin response to such a dairy milk of the invention as compared to the insulin response to an unmodified dairy milk may be more pronounced than that of the glucose response. Consuming a dairy milk of the invention may also increase insulin sensitivity.
  • Such a modified dairy milk is therefore surprisingly suited to the treatment and prevention of complex metabolic disorders associated with the over- consumption of glucose or the inappropriate metabolism of glucose including metabolic syndrome, diabetes, obesity, dyslipidemia, insulin resistance, hypertension and liver steatosis.
  • the present invention provides a modified dairy milk of superior nutritional value and therapeutic properties.
  • the present invention provides a glucose- depleted liquid dairy milk, wherein said milk has a pH of about 4.5 to about 7.0 and comprises gluconic acid, e.g. at a concentration of at least about 0.1 g/l, and wherein the mass concentrations of one or more, e.g. any two or three, of Ca 2+ , K + , and Mg 2+ contained therein are increased by
  • dairy milk it is meant the casein containing composition produced by the mammary glands of mammals for the nourishment of their offspring, including colostrum. In accordance with the invention it does not include vegetable, fruit or nut extracts resembling dairy milk in appearance.
  • the term as used herein further includes processed forms of dairy milk, e.g. milk of any fat content (e.g. whole milk, partially skimmed milk or skimmed (fat free milk)), milk which has been treated enzymatically (e.g. with lactase) to deplete lactose through the conversion
  • lactose hydrolysis
  • homogenised milk pasteurised milk
  • heat treated milk e.g. ultra heat treated milk, sterilised milk
  • filtered milk e.g. ultra heat treated milk, sterilised milk
  • flavoured milk milk-based fruit smoothies
  • evaporated milk condensed milk and reconstituted milk powder.
  • the mammalian source is not limited and as such may be any domesticated ungulate, e.g. cow, goat, sheep, buffalo, yak, camel, horse and donkey, or human.
  • milk is a liquid composition which does not contain non-transient aggregates of milk proteins in the aqueous phase.
  • the liquid dairy milk of use in the invention is non-coagulated milk. More specifically, substantially, e.g.
  • all of the proteins, in particular the casein, in the aqueous phase of a milk are solubilised in the aqueous liquid phase, i.e. not coagulated.
  • Expressed numerically less than 10%, e.g. less than 5%, 4%, 3%, 2%, 1 %, 0.5% or 0.1 % of the proteins, in particular the casein, in the aqueous phase of a milk are not solubilised therein.
  • greater than 90%, e.g. greater than 95%, 96%, 97%, 98%, 99%, 99.5% or 99.9% of the proteins, in particular the casein, in the aqueous phase of milk are solubilised therein.
  • whey is the protein (whey protein, including beta-lactoglobulin, alpha-lactalbumin, serum albumin and immunoglobulin) containing liquid remaining after dairy milk is treated with rennet (specifically the chymosin contained therein) or an edible acid in order to effect the coagulation (or curdling) of milk (specifically the casein contained therein).
  • rennet specifically the chymosin contained therein
  • an edible acid in order to effect the coagulation (or curdling) of milk (specifically the casein contained therein).
  • Sweet whey is the co-product of rennet-coagulated milk and acid whey (also called sour whey) is the co-product of acid-coagulated milk.
  • Sweet whey has a pH greater than or equal to about 5.6
  • acid whey has a pH less than or equal to about 5.1 .
  • Dairy curds are the casein containing solid co- product of these processes.
  • a foodstuff prepared from dairy milk, dairy curd or whey is an edible product consisting essentially of compounds found in dairy milk, e.g. milk proteins (whey proteins and casein), lipids and sugars. Such products may be the result of microbial fermentation.
  • milk proteins whey proteins and casein
  • Such products may be the result of microbial fermentation.
  • the term specifically includes cheese, whey cheese, cream, butter, whey butter, yoghurt, creme fraiche, fromage frais, soured cream, kefir and buttermilk.
  • the term “dairy product” is used herein as a simple and concise means to refer to dairy milk, dairy curd, whey, or a dairy foodstuff prepared therefrom.
  • the term "glucose-depleted dairy product” is used herein analogously.
  • the dairy milk is a milk which has been treated enzymatically (e.g. with lactase) to deplete lactose through the conversion
  • Such enzymatically treated milk may contain at least trace amounts of the enzyme used to hydrolyse lactose into glucose and galactose (e.g. lactase) either in active, partially active or inactive form.
  • the dairy milk of use in the invention will contain free glucose (i.e. glucose molecules available for oxidation to gluconic acid). Such glucose may be present naturally or may arise from the enzymatic conversion of lactose into free glucose and galactose.
  • the dairy milk undergoing glucose depletion is not a dairy milk to which bioavailable glucose, in particular free glucose, has been added.
  • glucose-depleted it is meant that a dairy milk has a reduced amount of bioavailable glucose compared to that of an equivalent milk from the same mammal but which is not glucose-depleted. More specifically, the liquid dairy milk of the invention is rendered “glucose-depleted” by the methods described herein.
  • Bioavailable glucose in dairy milk may be made up of "free glucose", i.e. glucose that is not covalently bound to another saccharide molecule, in other words glucose which is not part of a di-, oligo- or poly-saccharide, e.g. including but not limited to lactose and glycogen, and/or glucose which is that is covalently bound to another saccharide molecule, in particular in the form of lactose, and which may be used by an animal (in particular a human) as a source of energy.
  • a dairy milk has a reduced amount of free glucose and glucose that is covalently bound to another saccharide molecule, in particular in the form of lactose. More preferably, it is meant that a dairy milk has a reduced amount of glucose which is present in the form of lactose.
  • glucose depleted may alternatively be expressed more specifically as “glucose- and lactose-depleted” or "free glucose depleted and lactose depleted”.
  • mass concentrations of bioavailable glucose recited herein may be taken as a combined mass concentration of lactose and free glucose.
  • the invention provides a glucose-depleted and lactose-depleted liquid dairy milk, wherein said milk has a pH of about 4.5 to about 7.0 and comprises gluconic acid, e.g. at a concentration of at least about 0.1 g/l, and wherein the mass concentrations of one or more, e.g. any two or three, of Ca 2+ , K + , and Mg 2+ contained therein are increased by
  • the invention may be said to provide a free glucose- depleted and lactose-depleted liquid dairy milk, wherein said milk has a pH of about 4.5 to about 7.0 and comprises gluconic acid, e.g. at a concentration of at least about 0.1 g/l, and wherein the mass concentrations of one or more, e.g. any two or three, of Ca 2+ , K + , and Mg 2+ contained therein are increased by
  • glucose depleted and “bioavailable glucose” apply to these embodiments. More specifically, by “glucose depleted” it is meant that a dairy milk has a reduced amount of bioavailable glucose that results in a reduced glycaemic response in a subject as measured by the area under the curve (AUC) of a subject's blood glucose (preferably capillary blood glucose) levels over time, preferably over about 15mins, 30mins, 45 mins, 60mins, 75mins, 90mins, 105mins, 120mins, 150mins, 180mins, 210mins or 240mins immediately following
  • AUC area under the curve
  • the AUC is calculated as the incremental AUC (iAUC), i.e. all area below the curve but above the fasting blood glucose concentration.
  • the AUC e.g. the iAUC, is calculated over about 120mins. The glycaemic response for each milk should be determined in the same way.
  • the glucose-depleted dairy milk of the invention preferably results in an area under the curve as defined above in response to its consumption that is no more than 75%, e.g. no more than about 70, 65, 60, 55, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 28, 26, 24, 22, 20, 18, 16, 14, 12, 10, 5 or 1 % of that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • glucose-depleted means that a dairy milk has a reduced amount of bioavailable glucose that results in the dairy milk having a reduced glycaemic load relative to that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • the glucose-depleted dairy milk preferably has a glycaemic load which is no more than 75%, e.g. no more than about 70, 65, 60, 55, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 28, 26, 24, 22, 20, 18, 16, 14, 12, 10, 5 or 1 %, of that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • the glycaemic load of each milk should be determined in the same way.
  • the glycaemic load of a foodstuff is calculated as the amount of available carbohydrate in a standard portion of the foodstuff multiplied by the glycaemic index (Gl) of the foodstuff divided by 100.
  • Gl glycaemic index
  • a standard portion size may be taken as about 250ml or about 250g.
  • the Gl of a foodstuff is defined as the iAUC of a blood glucose response curve over about 120mins after consumption of a 50 g available-carbohydrate portion of a foodstuff expressed as a percentage of that after 50 g oral glucose.
  • available carbohydrate is that fraction of carbohydrate that is absorbed across the
  • gastrointestinal tract and enters into intermediary metabolism. It does not include dietary fibre.
  • glucose depleted means that a dairy milk has a reduced amount of bioavailable glucose that results in the dairy milk having a reduced glycaemic index relative to that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • the glucose-depleted dairy milk of the invention preferably has a glycaemic index which is no more than 75%, e.g. no more than about 70, 65, 60, 55, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 28, 26, 24, 22, 20, 18, 16, 14, 12, 10, 5 or 1 %, of that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • This may also be expressed as a dairy milk that has a lower mass concentration ratio of bioavailable glucose to non-saccharide soluble components than the corresponding ratio of an equivalent milk from the same mammal but which is not glucose-depleted.
  • “lower” means a mass concentration ratio of bioavailable glucose to non-saccharide soluble components which is no more than 75%, e.g. no more than about 70, 65, 60, 55, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 28, 26, 24, 22, 20, 18, 16, 14, 12, 10, 5 or 1 % of that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • Mass concentration is an indication of the mass of a first substance present in a defined mass or volume of a second substance. Mass concentration may therefore be expressed as grams per litre ("g/l"), grams per kilogram ("g/kg"), parts- per-million (ppm, i.e. mg of solute per litre of solvent); "% w/v”; “% w/w, "g/100ml”; or the like.
  • glucose-depleted means that the mass concentrations of bioavailable glucose are no more than about 75% of the mass concentrations of bioavailable glucose typically present in an equivalent milk from the same mammal but which is not glucose-depleted, e.g. no more than about 50, 40, 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1 % of the mass concentrations of bioavailable glucose typically present in an equivalent milk from the same mammal but which is not glucose-depleted.
  • glucose-depleted means the mass concentrations of bioavailable glucose in the glucose-depleted dairy milk of the invention is reduced by at least about 25, 50, 60, 70, 75, 80, 85, 90, 91 , 92, 93, 94, 95, 96, 97, 98 or 99% as compared to the mass concentrations of bioavailable glucose in an equivalent milk from the same mammal but which is not glucose-depleted.
  • the mass concentration of the bioavailable glucose in the glucose-depleted dairy milk of the invention is no more than about 20 g/l, e.g. no more than about 19, 18, 17, 16, 15, 14, 13, 12, 1 1 , 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 ,
  • gluconic acid concentration of about 0.1 g/l or the specific concentrations disclosed below (e.g. about 0.5, 1 , 1.5, 2, 2.5, 3, 4, 5, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 g/l).
  • the above mass concentration values may be considered to apply particularly in the context of dairy milk which has not undergone dilution or concentration or any kind other than removal of fats.
  • glucose-depleted means that the dairy milk has been rendered substantially, e.g. essentially, devoid of bioavailable glucose, e.g. free glucose and lactose.
  • substantially devoid of bioavailable glucose it is meant that the glucose- depleted dairy milk of the invention contains no more than about 5 g/l bioavailable glucose, e.g. no more than about 4, 3, 2, 1 , 0.5, 0.1 , 0.05, 0.01 g/l bioavailable glucose, when said dairy milk is adjusted in volume with water to give a gluconic acid concentration of about 0.1 g/l or the specific concentrations disclosed below.
  • essentially devoid of bioavailable glucose it is meant that the glucose- depleted dairy milk of the invention contains a trace amount of bioavailable glucose (i.e. trace amounts of free glucose and lactose). This may also be expressed as essentially undetectable with standard analytical means, or at the limit of detection with such means. These measures preferably take place when said dairy milk is adjusted in volume with water to give a gluconic acid concentration of about 0.1 g/l or the specific concentrations disclosed below. Detection may be by any convenient means, e.g. the ReflectoquantTM system of Merck MilliporeTM or by HPLC
  • bioavailable glucose may be considered to apply particularly in the context of dairy milk which has not undergone dilution or concentration or any kind other than removal of fats.
  • the (bioavailable) glucose-depleted dairy milk of the invention may be considered a sugar-depleted dairy milk wherein said milk has a reduced amount of free glucose and optionally a reduced amount of lactose.
  • the specific measures of (bioavailable) glucose depletion recited above maybe recited under this alternative terminology.
  • a glucose-depleted dairy milk of the invention may have an increased mass concentration ratio of other sugars, e.g. galactose or fructose, to non-saccharide soluble components than the corresponding ratios of an equivalent milk from the same mammal but which is not glucose-depleted.
  • other sugars e.g. galactose or fructose
  • the glucose-depleted dairy milk may have also been rendered devoid, or at least have a reduced content or be depleted, of other sugars, e.g. galactose or fructose, typically present in an equivalent milk from the same mammal but which is not glucose-depleted.
  • other sugars e.g. galactose or fructose
  • the above embodiments relating to glucose can be applied mutatis mutandis in the context of the depletion of other sugars, e.g. galactose or fructose.
  • the present invention provides a glucose-depleted liquid dairy milk, wherein said milk has a pH of about 4.5 to about 7.0, is substantially, e.g. essentially, devoid of bioavailable glucose, and comprises gluconic acid, e.g. at a concentration of at least about 0.1 g/l, and wherein the mass concentrations of one or more, e.g. any two or three, of Ca 2+ , K + , and Mg 2+ contained therein are increased by
  • the glucose-depleted dairy milk has the same or substantially the same taste and flavour profile and mouth-feel as an equivalent milk from the same mammal but which is not glucose-depleted.
  • the glucose-depleted dairy milk of the invention contains at least 0.1 g/l, e.g. at least about 0.5, 1 , 1 .5, 2, 2.5, 3, 4, 5, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 45, 50, 55, 60, 65, 70, 75 or 80 g/l gluconic acid.
  • gluconic acid will typically be present in the glucose- depleted dairy milk at a mass concentration of about 0.1 to about 100 g/l, e.g. about any one of 0.5, 1 , 2.5, 5, 10, 15, 20, 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 60, 65, 70, 75, 80, 85, 90, or 95 to about 100g/l, preferably about any one of 2.5, 5, 10, 15, 20, 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 60, 65, 70, 75, 80 or 85 to about 90 g/l, more preferably about any one of 10, 20, 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 60, 65 or 70 to about 80 g/l, and still more about preferably about any one of 20, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56,
  • gluconic acid will typically be present in the glucose- depleted dairy milk at a mass concentration of about 0.5 to about 70 g/l, e.g. about any one of 0.5, 1 , 1 .5, 2, 2.5, 3, 5, 10, 15, 20, 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 60, 65 g/l to about 70g/l, preferably about any one of 2.5, 3, 5, 10, 15, 20, 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56 or 60 to about 65 g/l, more preferably about any one of 10, 15, 20, 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54 or 56 to about 60 g/l, and still more preferably about any one of 25, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54 or 56 to about 60 g/l.
  • gluconic acid is generic and represents all the equilibrium species of gluconic acid in an aqueous medium - e.g. lactone forms (e.g. D-gluconic acid ⁇ -lactone and D-gluconic acid ⁇ -lactone), gluconate salt forms and the acid form.
  • lactone forms e.g. D-gluconic acid ⁇ -lactone and D-gluconic acid ⁇ -lactone
  • gluconate salt forms e.g. D-gluconic acid ⁇ -lactone and D-gluconic acid ⁇ -lactone
  • Gluconic acid content may be measured by any convenient means, e.g. via an appropriate enzymatic assay (e.g. as supplied by R-BiopharmTM) or
  • gluconic acid i.e. the free acid, salts thereof and the lactone forms thereof, e.g. D-gluconic acid ⁇ -lactone and D-gluconic acid ⁇ -lactone.
  • the method of producing the glucose-depleted dairy milk of the invention is based on the conversion of at least a portion of the bioavailable glucose present in a natural dairy milk to gluconic acid, the exact amount of gluconic acid present in these embodiments will be to an extent dictated by the amounts of bioavailable glucose (e.g. free glucose and glucose in lactose) converted to gluconic acid.
  • bioavailable glucose e.g. free glucose and glucose in lactose
  • the amount of gluconic acid present in these embodiments will be dictated by the total bioavailable glucose (e.g. free glucose and lactose) content of the starting material.
  • the glucose-depleted dairy milk of the invention has a pH of equal to or greater than about 4.5 and equal to or less than about 6.8, e.g. about 4.5 to about 6.5, about 4.5 to about 6.2, about 4.5 to about 6.0, about 4.5 to about 5.5, about 4.5 to about 5.0, about 4.5 to about 4.8, about 4.8 to about 7.0, about 4.8 to about 6.8, about 4.8 to about 6.5, about 4.8 to about 6.2, about 4.8 to about 6.0, about 4.5 to about 5.5, about 4.8 to about 5.0, about 5.0 to about 7.0, about 5.0 to about 6.8, about 5.0 to about 6.5, about 5.0 to about 6.2, about 5.0 to about 6.0, about 5.0 to about 5.5, about 6.0 to about 7.0, about 6.0 to about 6.8, about 6.0 to about 6.5, about 6.0 to about 6.2, about 6.2 to about 7.0, about 6.2 to about 6.8, about 6.0 to about 6.5, about 6.0 to about 6.2, about 6.2 to
  • pH is controlled by the addition of an oxide or a hydroxide of calcium, potassium and/or magnesium.
  • an oxide or a hydroxide of calcium, potassium and/or magnesium As a result of this the glucose depleted dairy milk of the invention comprises mass concentrations of Ca 2+ , K + and/or Mg 2+ which are increased compared to the an equivalent milk from the same mammal but which is not glucose-depleted.
  • the mass concentration of Ca 2+ in the glucose- depleted dairy milk of the invention may be increased by at least about 0.05 g/l, e.g. at least about 0.1 , 0.5, 0.6, 0.7, 0.8, 0.9, 1 , 1.5, 2, 2.5, 3, 3.5, 4, 4.5 or 5 g/l Ca 2+ .
  • the mass concentration of K + in the glucose- depleted dairy milk of the invention may be increased by at least about 0.1 g/l, e.g. at least about 0.5, 1 , 1 .5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 1 1 , 1 1 .5, 12, 12.5, 13, 13.5, 14, 14.5 or 15 g/l K + .
  • the mass concentration of Mg 2+ in the glucose- depleted dairy milk of the invention may be increased by at least about 0.01 g/l, e.g. at least about 0.05, 0.1 , 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1 g/l Mg 2+ .
  • the glucose-depleted dairy milk contains Ca 2+ and K + at the above described increased concentrations.
  • the selected metal ions are Ca 2+ and Mg 2+ , Mg 2+ and K + , or Ca 2+ , K + and Mg 2+ all at the above described increased concentrations.
  • the glucose-depleted dairy milk of the invention comprises one or more, e.g. any two or three, of Ca 2+ , K + and Mg 2+ at increased mass concentrations relative to an equivalent milk from the same mammal but which is not glucose-depleted and which, when said dairy milk is adjusted in volume with water to give a gluconic acid concentration of about 0.1 g/l, or the specific concentrations disclosed above, gives the above recited values for said ions.
  • concentration of metal ions referred to herein are concentrations as may be determined by the physiochemical pressure digestion method described in EN 13805 (2013). Should alternative approaches be used to measure the concentration of metal ions in a dairy milk, an acid (e.g. nitric acid) digestion step, equivalent to that of EN 13805, must be incorporated immediately prior to analysis.
  • an acid e.g. nitric acid
  • the mass concentration of Ca 2+ in the glucose- depleted dairy milk of the invention may be increased by about 0.05 to about 10 g/l, e.g. about any one of 0.05, 0.1 , 0.5, 1 , 1 .5, 2, 2.5, 3, 3.5, 4, 4.5 or 5 to about any one of 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9 or 9.5 g/l Ca 2+ , preferably about any one of 0.05, 0.1 , 0.5, 1 , 1 .5, 2, 2.5, 3, 3.5, or 4 to about any one of 4.5, 5, 5.5, 6, 6.5, 7, 7.5 or 8 g/l Ca 2+ , more preferably about any one of 0.05, 0.1 , 0.5, 1 , 1 .5, 2, 2.5 or 3, to about any one of 3.5, 4, 4.5, 5, 5.5 or 6 g/l Ca 2+ , and still more preferably about any one of 0.05, 0.1 , 0.5, 1 , 1 .5, 2 or 2.5 to
  • the mass concentration of K + in the glucose-depleted dairy milk of the invention may be increased by about 0.1 to about 20 g/l, e.g. about any one of 0.1 , 0.5, 1 , 2, 3, 4, 5, 6, 7, 8, 9 or 10 to about any one of 1 1 , 12, 13, 14, 15, 16, 17, 18, 19 or 20 g/l K + , preferably about any one of 0.1 , 0.5, 1 , 2, 3, 4, 5, 6, 7 or 8 to about any one of 9, 10, 1 1 , 12, 13, 14, 15 or 16 g/l K + , more preferably about any one of 0.1 , 0.5, 1 , 2, 3, 4, 5, or 6 to about any one of 7, 8, 9, 10 1 1 or 12 g/l K + , and still more preferably about any one of 0.1 , 0.5, 1 , 2, 3, 4, or 5 to about any one of 6, 7, 8, 9 or 10 g/l K + . Any range which may be formed from any of the above recited mass concentrations is expressly contemplated.
  • the mass concentration of Mg 2+ in the glucose- depleted dairy milk of the invention may be increased by about 0.01 to about 2 g/l, e.g. about any one of 0.01 , 0.05, 0.1 , 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1 to about any one of 1.1 , 1 .2, 1 .3, 1 .4, 1 .5, 1 .6, 1.7, 1 .8, 1 .9 or 2 g/l Mg 2+ , preferably about any one of 0.01 , 0.05, 0.1 , 0.2, 0.3, 0.4, 0.5, 0.6, 0.7 or 0.8 to about any one of 0.9, 1 , 1.1 , 1 .2, 1 .3, 1 .4, 1.5 or 1 .6 g/l Mg 2+ , more preferably about any one of
  • the modified dairy milk of the invention may be considered to have a Ca 2+ mass concentration which is relative to the mass concentration of Ca 2+ present naturally in an equivalent milk from the same mammal.
  • a natural Ca 2+ mass concentration of 0 g/l to less than 0.5g/l in an equivalent milk from the same mammal will result in the dairy milk of the invention having at least about 0.5 g/l Ca 2+ .
  • concentration of 0.5 g/l to less than 1 g/l will result in the dairy milk of the invention having at least about 1 g/l Ca 2+ .
  • a natural Ca 2+ mass concentration of 1 g/l to less than 1 .5 g/l will result in the dairy milk of the invention having at least about 1 .5 g/l Ca 2+ .
  • a natural Ca 2+ mass concentration of 1 .5 g/l to less than 2 g/l will result in the dairy milk of the invention having at least about 2 g/l Ca 2+ .
  • a natural Ca 2+ mass concentration of 2 g/l to less than 2.5 g/l will result in the dairy milk of the invention having at least about 2.5 g/l Ca 2+ .
  • a natural Ca 2+ mass concentration of 2.5 g/l to less than 3 g/l will result in the dairy milk of the invention having at least about 3 g/l Ca 2+ .
  • a natural Ca 2+ mass concentration of 3 g/l to less than 3.5 g/l will result in the dairy milk of the invention having at least about 3.5 g/l Ca 2+ .
  • a natural Ca 2+ mass concentration of 3.5 g/l to less than 4 g/l will result in the dairy milk of the invention having at least about 4 g/l Ca 2+ .
  • the dairy milk of the invention may have a K + mass concentration which is relative to the mass concentration of K + present naturally in an equivalent milk from the same mammal.
  • a natural K + mass concentration of 0 g/l to less than 1 g/l in an equivalent milk from the same mammal will result in the dairy milk of the invention having at least about 1 g/l K + .
  • a natural K + mass concentration of 1 g/l to less than 1 .5 g/l will result in the dairy milk of the invention having at least about 1 .5 g/l K + .
  • a natural K + mass concentration of 1 .5 g/l to less than 2 g/l will result in the dairy milk of the invention having at least about 2 g/l K + .
  • a natural K + mass concentration of 2 g/l to less than 2.5 g/l will result in the dairy milk of the invention having at least about 2.5 g/l K + .
  • a natural K + mass concentration of 2.5 g/l to less than 3 g/l will result in the dairy milk of the invention having at least about 3 g/l K + .
  • a natural K + mass concentration of 3 g/l to less than 3.5 g/l will result in the dairy milk of the invention having at least about 3.5 g/l K + .
  • a natural K + mass concentration of 3.5 g/l to less than 4 g/l will result in the dairy milk of the invention having at least about 4 g/l K + .
  • a natural K + mass concentration of 4 g/l to less than 4.5 g/l will result in the dairy milk of the invention having at least about 4.5 g/l K + .
  • a natural K + mass concentration of 4.5 g/l to less than 5 g/l will result in the dairy milk of the invention having at least about 5 g/l K + .
  • the glucose-depleted dairy milk of the invention may have a Mg 2+ mass concentration which is relative to the mass concentration of Mg 2+ present naturally in an equivalent milk from the same mammal.
  • a natural Mg + mass concentration of 0 g/l to less than 0.1 g/l in an equivalent milk from the same mammal will result in the dairy milk of the invention having at least about 0.1 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.1 g/l to less than 0.15 g/l will result in the dairy milk of the invention having at least about 0.15 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.15 g/l to less than 0.2 g/l will result in the dairy milk of the invention having at least about 0.2 g/l Mg 2+ .
  • a natural Mg + mass concentration of 0.2 g/l to less than 0.25 g/l will result in the dairy milk of the invention having at least about 0.25 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.25 g/l to less than 0.3 g/l will result in the dairy milk of the invention having at least about 0.3 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.3 g/l to less than 0.35 g/l will result in the dairy milk of the invention having at least about 0.35 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.35 g/l to less than 0.4 g/l will result in the dairy milk of the invention having at least about 0.4 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.4 g/l to less than 0.45 g/l will result in the dairy milk of the invention having at least about 0.45 g/l Mg 2+ .
  • a natural Mg 2+ mass concentration of 0.45 g/l to less than 0.5 g/l will result in the dairy milk of the invention having at least about 0.5 g/l Mg 2+ .
  • the glucose-depleted dairy milk of the invention comprise may contain at least about 0.5 g/l Ca 2+ , e.g. at least about 0.6, 0.7, 0.8, 0.9, 1 , 1.5, 2, 2.5, 3, 3.5, 4, 4.5 or 5 g/l Ca 2+ .
  • the glucose-depleted dairy milk of the invention may contain at least about 1 g/l K + , e.g. at least about 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5,
  • the glucose-depleted dairy milk of the invention may contain at least about 0.1 g/l Mg 2+ , e.g. at least about 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1 g/l Mg 2+ .
  • the glucose-depleted dairy milk of the invention contains Ca 2+ and K + at the above described concentrations.
  • the selected metal ions are Ca 2+ and Mg 2+ , Mg 2+ and K + , or Ca 2+ , K + and Mg 2+ all at the above described concentrations.
  • the glucose-depleted dairy milk of the invention comprises one or more, e.g. any two or three, of Ca 2+ , K + and Mg 2+ at mass concentrations which, when said dairy milk is adjusted in volume with water to give a gluconic acid concentration of about 0.1 g/l, or the specific concentrations disclosed above, gives the above recited values.
  • the present invention provides a glucose-depleted liquid dairy milk, wherein said milk has a pH of about 4.5 to about 7.0 and comprises gluconic acid, e.g. at a concentration of least about 0.1 g/l, is preferably substantially, e.g.
  • bioavailable glucose may be considered to apply mutatis mutandis.
  • a glucose-depleted liquid dairy milk wherein at least 75%, 80%, 85%, 90%, 95% or essentially all of said dairy milk is cow's milk, wherein said milk has a pH of about 4.5 to about 7.0, comprises gluconic acid, e.g. at a concentration of least about 0.1 g/l, and one or more of
  • a glucose-depleted liquid dairy milk wherein at least 75%, 80%, 85%, 90%, 95% or essentially all of said dairy milk is sheep's milk, wherein said milk has a pH of about 4.5 to about 7.0, comprises gluconic acid, e.g. at a concentration of least about 0.1 g/l, and one or more of (i) at least about 2.0 g/l Ca 2+ ,
  • a glucose-depleted dairy milk wherein at least 75%, 80%, 85%, 90%, 95% or essentially all of said dairy milk is goat's milk, wherein said milk has a pH of about 4.5 to about 7.0, comprises gluconic acid, e.g. at a concentration of least about 0.1 g/l, and one or more of
  • a glucose-depleted dairy milk wherein at least 75%, 80%, 85%, 90%, 95% or essentially all of said dairy milk is buffalo's milk, wherein said milk has a pH of about 4.5 to about 7.0, comprises gluconic acid, e.g. at a concentration of least about 0.1 g/l, and one or more of (i) at least about 2.0 g/l Ca 2+ ,
  • any specific embodiments of individual elements of the invention described above apply mutatis mutandis to this aspect of the invention, in particular the specific values and ranges for gluconic acid, bioavailable glucose and increased Ca 2+ , K + and Mg 2+ mass concentrations.
  • the above specific dairy milk products of the invention comprise one or more, e.g. any two or three of Ca 2+ , K + and Mg 2+ , at mass concentrations which, when said dairy milk is adjusted in volume with water to give a gluconic acid concentration of about 0.1 g/l, or the specific concentrations disclosed above, gives the above recited values.
  • the glucose-depleted dairy milk of the present invention is also substantially, e.g. essentially, devoid of fructose, which term is to be interpreted as discussed above for glucose and lactose.
  • This may be conveniently achieved by further treating the glucose-depleted dairy milk products of the present invention with an enzyme capable of converting fructose into a derivative form, preferably a derivative form with a lower calorific value and/or more favourable glycaemic profile.
  • Such enzymes may include 5-D-fructose
  • fructose may be enzymatically converted to glucose prior to or concurrent with treatment with glucose oxidase.
  • Such enzymes may be defined as glucose isomerases and include glucose-6-phosphate isomerase and D-xylose isomerase (e.g. as described in US 2009/031 1232).
  • a sweetening agent e.g. an artificial sweetening agent that is not a sugar (e.g. stevia, sucralose and aspartame).
  • the glucose-depleted dairy milk of the present invention does not contain detectable amounts of active glucose oxidase, and/or catalase, and/or lactase and/or 5-D-fructose dehydrogenase and/or a glucose isomerase (e.g. glucose-6-phosphate isomerase or D-xylose isomerase) or any other enzyme of use in accordance with the invention (e.g. those as described herein).
  • a glucose isomerase e.g. glucose-6-phosphate isomerase or D-xylose isomerase
  • the glucose-depleted dairy milk of the present invention displays enzyme activities for the above enzymes of no more than 1 U/ml, e.g. no more than 0.1 U/ml, 0.05 U/ml or 0.01 U/ml.
  • glucose- depleted dairy milk of the present invention may still comprise inactivated, e.g. denatured, forms of one or more of the above-mentioned enzymes, e.g. glucose oxidase, and/or catalase, and/or lactase.
  • the glucose- depleted dairy milk contains active forms of one or more of the above-mentioned enzymes, e.g. glucose oxidase, and/or catalase, and/or lactase.
  • the glucose-depleted dairy milk of the present invention of the invention may be supplemented with other compounds to enhance the palatability of the milk, e.g. by enhancing taste, flavour and mouth-feel.
  • Such compounds include, but are not limited to other metal ions (e.g. Na + , Fe 2+ , Fe 3+ ), vitamins (e.g. vitamins A, B, C, D, E, K and subtypes thereof), minerals (e.g. compounds containing phosphorous, sulphur, fluorine, chlorine, boron, chromium, cobalt, copper, iron, manganese, molybdenum, selenium, silicon, tin, vanadium and zinc), flavourings (natural and artificial), flavour enhancers (e.g.
  • glucose-depleted dairy milk of the present invention does not contain the above classes of additives in quantities greater than those found naturally in the unmodified dairy milk. ln preferred embodiments the glucose-depleted dairy milk of the present invention contains only the sodium present naturally in the unmodified dairy milk.
  • the glucose-depleted dairy milk of the present in contains Na + at a mass concentration which, when said dairy milk is adjusted in volume with water to give a gluconic acid concentration of about 0.1 g/l, or the specific concentrations disclosed above, gives a mass concentration of Na + of no more than about 0.6 g/l, e.g. no more than about 0.55, 0.50, 0.45, 0.40, 0.35, 0.30, 0.25 or 0.20 g/l.
  • the glucose-depleted dairy milk of the present invention may be a mixture of milk from different mammals. Said dairy milks may be blended once each has been rendered glucose-depleted or may be blended in their natural sugar-complete state and subsequently rendered glucose-depleted.
  • glucose-depleted dairy milk of the present invention is a dairy milk of, or a mixture of dairy milks from, a mammal selected from cow, goat, sheep, buffalo, bison, yak, and camel.
  • the glucose-depleted dairy milk of the present invention may be prepared through one or more enzyme treatments of liquid dairy milk under pH controlled conditions. Specifically, a treatment that converts glucose into gluconic acid via the action of a glucose oxidase in the presence of catalase with pH control using, at least in part, an oxide or hydroxide of one or more, preferably any two or three, of calcium, magnesium or potassium, and optionally a pretreatment with an enzyme which hydrolyses lactose to glucose and galactose (e.g. lactase).
  • a treatment that converts glucose into gluconic acid via the action of a glucose oxidase in the presence of catalase with pH control using, at least in part, an oxide or hydroxide of one or more, preferably any two or three, of calcium, magnesium or potassium, and optionally a pretreatment with an enzyme which hydrolyses lactose to glucose and galactose (e.g. lactase).
  • the dairy milk undergoing the treatments of the invention may be in concentrated form or diluted form.
  • the glucose-depleted dairy milk that has been prepared in accordance with the invention may undergo concentration or dilution.
  • concentration and/or dilution steps may interspace the treatment steps of the invention.
  • a method for the preparation of a glucose-depleted liquid dairy milk wherein said milk has a pH of about 4.5 to about 7.0 and comprises gluconic acid, said method comprising
  • step (a) contacting said milk with an enzyme which hydrolyses lactose to glucose and galactose, and (b) contacting the enzyme treated milk of step (a) with a glucose oxidase and a catalase,
  • steps (a) and (b) may be performed simultaneously; or
  • milk is lactose-depleted, and:
  • the final step recited therein is sufficient to result in the formation of a glucose-depleted liquid dairy milk of the invention.
  • further processing steps may be included before or following or intervening the recited steps and the final product may still be considered a glucose-depleted liquid dairy milk of the invention to the extent such products are defined herein.
  • depleted means substantially, e.g.
  • the enzyme which is used to hydrolyse lactose to glucose and galactose is a lactase (also referred to as lactase-phlorizin hydrolase, or LPH) or a beta-galactosidase.
  • Lactase or beta-galactosidase enzymes of use in the invention may be or mammalian or fungal origin, e.g. a lactase from Kluyveromyces or Aspergillus or a lactase or a beta-galactosidase from lactic acid producing bacteria, e.g. lactobacilli.
  • the step of contacting with the glucose oxidase is performed for a time and with an amount of enzyme that, under the physical conditions used (e.g.
  • the step of contacting with the glucose oxidase is performed for a time and with an amount of enzyme that, under the physical conditions used, are sufficient to convert substantially, e.g. essentially, all of the free glucose in the sample to gluconic acid, i.e. to render the sample substantially, e.g. essentially, devoid of free glucose.
  • the action of the glucose oxidase results in the requisite amounts of gluconic acid.
  • the glucose oxidase will typically be used at a concentration 300-30000 U/l, more preferably 1000-1 OOOOU/I, most preferably at about 3000 U/l, e.g. 2500-3500 U/l and should be allowed to incubate with the sample for up to 48 hours, preferably 2-48, 2-36, 2-24, 2-18, 2-12 or 2-10 hours, most preferably 3-4 hours at a temperature of 5 to 30°C, e.g. 10 to 28°C, 16 to 24°C or about room temperature (20°C).
  • this step of the methods of the invention will be conducted at atmospheric pressure, e.g. about 70 kPa to about 105 kPa.
  • glucose oxidase preparations of note include HydraseTM and BIO-CATTM gluocose oxidase.
  • a by-product of the conversion of glucose to gluconic acid by glucose oxidase is hydrogen peroxide. Accordingly, a catalase is present during the glucose oxidase treatment step and in some embodiments a glucose oxidase treated sample may be further treated with catalase or other hydrogen peroxide degrading enzyme.
  • the pH of the liquid dairy milk during the method is controlled, at least in part, by the addition of amounts of an oxide and/or hydroxide of calcium, potassium and/or magnesium appropriate to maintain a pH of about 4.5 to about 7.0, e.g. any of the pH ranges recited above in the context of the glucose depleted liquid dairy milk of the invention, thereby minimising the curdling effects of low pH on dairy milk (milk casein coagulates at pH 4.6 or below) and to replicate the organoleptic properties of the equivalent untreated milk.
  • pH is controlled, at least in part, with MgO, Mg(OH 2 ), KOH and/or Ca(OH) 2 (e.g.
  • a slurry e.g. a slurry wherein the liquid part is an aliquot of the dairy milk undergoing treatment so that dilution of the milk is avoided
  • a slurry e.g. a slurry wherein the liquid part is an aliquot of the dairy milk undergoing treatment so that dilution of the milk is avoided
  • the pH of the milk may also be controlled by any other convenient means, e.g. by the use of appropriate, acids, bases and/or buffers. It may be convenient to adjust pH prior to treatment of the sample with glucose oxidase as well as during the treatment itself, in which case the pH-adjusting agent(s) may be introduced in a plurality of applications. pH may be monitored by any convenient means, e.g. pH meter
  • oxygenation is performed at least during the glucose oxidase treatment step.
  • the oxygen may be supplied in the form of air, but pure oxygen (0 2 ) is preferable since the process of enzymatic conversion of glucose to gluconic acid tends to be faster when pure oxygen is supplied.
  • pure oxygen (0 2 ) is preferable since the process of enzymatic conversion of glucose to gluconic acid tends to be faster when pure oxygen is supplied.
  • the lipid and protein components of dairy milk are susceptible to oxidation and the consequent formation of undesired flavours and aromas.
  • antioxidants include but are not limited to lipophilic anti- oxidative substances, e.g. tocopherol, or a combination of lipophilic and hydrophilic anti-oxidants, e.g. tocopherol and ascorbic acid.
  • Glucose oxidases typically tolerate a pH of 3-8, although optimal performance is typically at about pH 3-6.
  • the step of contacting with the enzyme which hydrolyses lactose to glucose and galactose is performed for a time and with an amount of enzyme that, under the physical conditions used (e.g. pH, temperature, pressure and oxygen concentration), are sufficient to hydrolyse a sufficient amount of lactose in the sample to glucose and galactose to render the sample lactose-depleted.
  • an amount of enzyme that, under the physical conditions used (e.g. pH, temperature, pressure and oxygen concentration), are sufficient to hydrolyse a sufficient amount of lactose in the sample to glucose and galactose to render the sample lactose-depleted.
  • the step of contacting with the enzyme which hydrolyses lactose to glucose and galactose is performed for a time and with an amount of enzyme that, under the physical conditions used, are sufficient to hydrolyse substantially, e.g. essentially, all of the lactose in the sample to glucose and galactose, i.e. to render the sample substantially, e.g. essentially, devoid of lactose.
  • lactase is selected as the enzyme to hydrolyse lactose to glucose and galactose
  • the enzyme will typically be used at a
  • concentration of 500-50000 U/l preferably 1000-10000 U/l, most preferably at about 5000 U/l, e.g. 4500-5500 U/l, or 3000 U/l, e.g. 2500-3500 U/l, and the lactase should be allowed to incubate with the sample for up to 48 hours, preferably 6-48, 6-36, 6-24 or 6-20 hours, most preferably 8-12 hours at a temperature of 5 to 30°C, e.g. 10 to 28°C, 16 to 24°C or about room temperature (20°C).
  • this step of the methods of the invention will be conducted at atmospheric pressure, e.g. about 70 kPa to about 105 kPa.
  • this step of the methods of the invention will be conducted at the pHs described above. These conditions may also be applied generally in the context of the enzyme used to hydrolyse lactose to glucose and galactose.
  • composition of dairy milk is such that foaming may be a processing problem.
  • the invention contemplates the use of antifoaming agents in the enzyme treatment steps.
  • Anti-foaming agents suitable for use in the invention include silicone oils (e.g. polysiloxane), diatomaceous earth, surfactants (e.g. fatty acid esters, phospholipids, e.g. those found naturally in dairy milk), polyglycols (e.g. PEG) and other agents capable of destabilising foam.
  • the reaction apparatus used may comprise a device or structure to control foaming, e.g. a device which breaks down foam or prevents foam formation (e.g.
  • an ultrasound, thermal or electrical foam breaker or a rotating liquid spray nozzle or a device which removes foam (e.g. a foam separation unit or structure) from the reaction mixture.
  • a device which removes foam e.g. a foam separation unit or structure
  • Suitable devices and structures are disclosed in Atri, M. R., et al., 2010, Pak. J. Biotechnol., Vol 7(1 -2), 19-39, the contents of which are incorporated herein by reference.
  • sources of Ca 2+ , Mg 2+ and/or K + which may be used to supplement the glucose-depleted dairy milk of the invention and such sources are only restricted insofar as the sources must be compatible with food products, they do not affect the activities of any enzymes used after their introduction to the dairy milk and they do not have a detrimental effect on the advantageous properties of the glucose- depleted dairy milk of the invention, i.e. its palatability, its favourable glycaemic profile and prebiotic effects.
  • suitable sources include but are not limited to salts (e.g.
  • halide salts including fluoride, chloride, bromide, iodide salts; organic salts, including acetate, citrate, glutamate), peroxides, sulphates, phosphates, nitrites, nitrates, bicarbonates and carbonates.
  • Peroxides are of note as the inventors have found that these compounds, when present in the glucose-depleted milk of the invention, do not go on to form compounds which may detrimentally affect the flavour and mouth-feel of the dairy milk, and may in fact improve such properties.
  • bicarbonate and carbonate salts of Ca 2+ , Mg 2+ and/or K + should be used with some care and preferably will not be used. In certain embodiments calcium carbonate in particular is not used.
  • the glucose-depleted liquid dairy milk of the invention is also depleted of, e.g. rendered essentially devoid of, free fructose.
  • This may be conveniently achieved by incorporating a step in which the dairy milk undergoing treatment is exposed to an enzyme capable of converting free fructose into a derivative form, preferably a derivative form with a lower calorific value and/or more favourable glycaemic profile.
  • enzymes may include 5-D-fructose
  • free fructose may be enzymatically converted to free glucose, e.g. prior to or concurrently with treatment with glucose oxidase.
  • Such enzymes may be define as glucose isomerases and include glucose-6-phosphate isomerase and D-xylose isomerase.
  • the starting material for the above described methods is a material that is fructose-depleted, e.g. substantially or essentially devoid of fructose.
  • Glucose, lactose, gluconic acid and, if required, fructose may be monitored in the methods of the invention by any of the numerous routine and convenient techniques available to the skilled person.
  • the free glucose and the lactose concentration in dairy samples may be measured using a rapid and simple reflectometric based kit (e.g. Reflectoquant from Merck) and free fructose and gluconic acid may be determined via an appropriate enzymatic assay (e.g. as supplied by R-Biopharm) .
  • any or all of the enzymes used in the methods of the invention may be used in a form immobilised in or on a solid support, preferably a particulate solid support, e.g. a magnetic particulate solid support, or the internal surfaces of the reaction vessel. In this way recovery or retention of the enzyme(s) is convenient.
  • a particulate solid support e.g. a magnetic particulate solid support
  • lactase, glucose oxidase and/or catalase are used in a form immobilised in or on a solid support, preferably a solid support carrying both glucose oxidase and catalase immobilised therein or thereon is employed in the methods of the invention.
  • the particulate solid support may be formed from alginate particles, resin particles, plastic particles or particles formed from other particle forming polymers.
  • the enzymes are used in polymer or resin encapsulated form.
  • the glucose-depleted liquid dairy milk of the invention does not contain detectable amounts of an active form of one or more the above-mentioned enzymes, e.g. glucose oxidase, and/or catalase, and/or lactase.
  • an active form of one or more the above-mentioned enzymes e.g. glucose oxidase, and/or catalase, and/or lactase.
  • This may be achieved by mechanical removal of the enzymes, e.g. by affinity chromatography or by collecting the enzyme linked solid support or removing the reaction mixture from the solid support if such supports are used.
  • the glucose-depleted liquid dairy milk of the invention may undergo heat treatment to inactivate the enzyme(s). Conveniently this may take the form of a pasteurisation process.
  • the glucose-depleted liquid dairy milk of the invention may still comprise inactivated forms of one or more of the above-mentioned enzymes, e.g. a glucose oxidase, a catalase and/or an enzyme which hydrolyses lactose to glucose and galactose (e.g. lactase).
  • a glucose oxidase e.g. a glucose oxidase
  • a catalase e.g. lactase
  • the glucose-depleted dairy milk contains active forms of one or more of the above-mentioned enzymes, e.g. glucose oxidase, and/or catalase, and/or lactase.
  • active forms of one or more of the above-mentioned enzymes e.g. glucose oxidase, and/or catalase, and/or lactase.
  • the starting materials for the above described methods may be provided in pasteurised, heat treated or microfiltered form.
  • a glucose-depleted liquid dairy milk obtained or obtainable from the methods disclosed herein.
  • Such products may undergo pasteurisation, heat treatment and/or microfiltration to remove microorganisms.
  • Such products may undergo further processing, e.g. ultrafiltration or molecular size chromatography, to remove gluconic acid and other sugars.
  • Such products may be diluted with glucose-depleted and/or lactose- depleted dairy products which do not comprise gluconic acid.
  • the glucose-depleted liquid dairy milk of the invention may of course also be used in the preparation of other food products, e.g. ice creams, sauces, flavoured milks, milkshakes, smoothies, cakes, spreads, confectionary, dessert products, diabetic foodstuffs, low carbohydrate and low calorie products, or dietary supplements containing dairy milk.
  • other food products e.g. ice creams, sauces, flavoured milks, milkshakes, smoothies, cakes, spreads, confectionary, dessert products, diabetic foodstuffs, low carbohydrate and low calorie products, or dietary supplements containing dairy milk.
  • modified dairy milk of the invention has a glycaemic response, a glycaemic index, a glycaemic load and an insulin response which are significantly lower than those of an equivalent untreated dairy milk, i.e.
  • glucose-depleted dairy milk of invention means that the product is a viable alternative to natural dairy milks that will see enthusiastic adoption and prolonged use by consumers, resulting in the above beneficial effects in consumers and patients.
  • the glucose-depleted liquid dairy milk of the invention preferably results in a reduced insulin response in a subject as measured by the area under the curve (AUC) of a subject's blood insulin (preferably venous blood insulin) levels over time, preferably over about 15mins, 30mins, 45 mins, 60mins, 75mins, 90mins, 105mins, 120mins, 150mins, 180mins, 210mins or 240mins immediately following
  • AUC area under the curve
  • the AUC is calculated as the incremental AUC (iAUC), i.e. all area below the curve but above the fasting blood insulin concentration.
  • the AUC e.g. the iAUC, is calculated over about 120mins.
  • the insulin response of each product should be determined in the same way.
  • the glucose-depleted liquid dairy milk of the invention preferably results in an area under the blood insulin curve as defined above in response to its consumption that is no more than 75%, e.g. no more than about 70, 65, 60, 55, 50, 48, 46, 44, 42, 40, 38, 36, 34, 32, 30, 28, 26, 24, 22, 20, 18, 16, 14, 12, 10, 5 or 1 % of that of an equivalent milk from the same mammal but which is not glucose- depleted.
  • the glucose-depleted dairy milk of the invention preferably results in postprandial insulin sensitivity that is at least 2 times, e.g. 3, 4, 5, 6, 7, 8, 9 or 10 times greater than that of an equivalent milk from the same mammal but which is not glucose-depleted.
  • the invention provides a method of assisting in maintaining the health and well-being of a subject or for maintaining or promoting health and well-being in a subject, said method comprising consuming a glucose- depleted liquid dairy milk of the invention.
  • the use of the glucose-depleted liquid dairy milk of the invention in such methods is contemplated as is the use of the glucose-depleted liquid dairy milk of the invention in the manufacture of a nutraceutical or food-substitute for use in such methods.
  • Complex metabolic conditions associated with the over-consumption of glucose and/or inappropriate metabolism of glucose e.g.
  • the invention provides a method for the treatment or prevention of a disease or condition associated with the over-consumption of glucose and/or inappropriate metabolism of glucose, said method comprising administering a glucose-depleted liquid dairy milk of the invention to a subject on a calorie-controlled diet.
  • the invention provides a glucose-depleted liquid dairy milk of the invention for use in the treatment or prevention of a disease or condition associated with the over-consumption of glucose and/or inappropriate metabolism of glucose in a subject on a calorie-controlled diet.
  • the invention provides for the use of a glucose- depleted liquid dairy milk of the invention in the manufacture of a medicinal product for use in the treatment or prevention of a disease or condition associated with the over-consumption of glucose and/or inappropriate metabolism of glucose in a subject on a calorie-controlled diet.
  • a calorie-controlled diet is a diet which permits a subject to consume a defined number of calories per day, typically this will be a calorie-restricted diet that permits the subject to consume a number of calories per day that is fewer than the number the subject consumed before adopting the diet. This may be fewer than the number of calories recommended by the skilled practitioner for the average subject or a subject of equivalent body proportions.
  • the diet will be sugar- controlled/sugar-restricted, in particular will be glucose-controlled/restricted, which terms should be interpreted as for calorie-controlled and calorie restricted.
  • the disease or condition associated with the over-consumption of glucose and/or inappropriate metabolism of glucose may be selected from metabolic syndrome, diabetes mellitus type II, obesity, abdominal obesity, dyslipidaemia, insulin resistance, hyperinsulinemia, impaired glucose metabolism, hypertension, liver steatosis, steatohepatitis, hypertriglyceridemia, hypercholesterolemia, low HDL levels, high LDL levels, pancreatitis, neurodegenerative disease, retinopathy, nephropathy and neuropathy.
  • Obesity abdominal obesity, dyslipidaemia, insulin resistance, hyperinsulinemia, impaired glucose metabolism, hypertension, hypertriglyceridemia, hypercholesterolemia, low HDL levels, high LDL levels, neurodegenerative disease, retinopathy, nephropathy and neuropathy are of note.
  • Acidification of the intestinal milieu by gluconic acid and complex formation between gluconic acid and minerals such as calcium, magnesium, potassium, selenium, zinc and iron increases their solubility and bioavailability. This leads to increased absorption and retention of these minerals and consequently the contribution of these minerals to the on-going health and well-being of a subject is maximised.
  • calcium plays a role in blood coagulation, energy- yielding metabolism, muscle function, neurotransmission, digestive enzyme function, cell division and differentiation, development and maintenance of bones and teeth
  • potassium plays a role in muscular and neurological function and blood pressure
  • magnesium plays a role in the reduction of tiredness and fatigue, electrolyte balance, energy-yielding metabolism, neurotransmission, muscle contraction, protein synthesis, psychological function, maintenance of bones and teeth, cell division
  • selenium plays a role in spermatogenesis, maintenance of hair and nails, immune system function, thyroid function, protection of DNA, proteins and lipids from oxidative damage
  • zinc plays a role in DNA synthesis and cell division, carbohydrate and macronutrient metabolism, cognitive function, fertility and reproduction, maintenance of serum testosterone concentrations, vitamin A metabolism, protein synthesis, maintenance of bones, hair, nails and skin, immune system function, protection of DNA, proteins and lipids from oxidative damage, DNA synthesis and cell division
  • iron plays a role in cognitive function, energy- yielding metabolism, formation of red blood cells and
  • the specific levels of Ca 2+ , K + and Mg 2+ in the glucose-depleted liquid dairy milk of the invention may further enhance these effects. ln particular acidification of the intestinal milieu by gluconic acid and complex formation between gluconic acid and minerals such as calcium, magnesium, potassium, selenium, zinc and iron leads to mineralisation of bone and reduction of blood pressure.
  • the invention provides a method for increasing the absorption and retention of dietary minerals or the mineralisation of bone, said method comprising administering a glucose-depleted liquid dairy milk of the invention to a subject.
  • the invention provides a glucose-depleted liquid dairy milk of the invention for use in increasing the absorption and retention of dietary minerals or the mineralisation of bone in a subject.
  • the invention provides for the use of a glucose- depleted liquid dairy milk of the invention in the manufacture of a medicinal product for use in increasing the absorption and retention of dietary minerals or the mineralisation of bone in a subject.
  • the invention provides a method for treating perturbations, caused by insufficient absorbance or retention of dietary minerals, in blood coagulation, energy-yielding metabolism, muscle function, neurotransmission, digestive enzyme function, cell division and differentiation, development and maintenance of bones and teeth, blood pressure, the reduction of tiredness and fatigue, electrolyte balance, protein synthesis, psychological function, spermatogenesis, maintenance of hair and nails, immune system function, thyroid function, protection of DNA, proteins and lipids from oxidative damage, DNA synthesis, carbohydrate and macronutrient metabolism, cognitive function, fertility and reproduction,
  • glucose-depleted liquid dairy milk of the invention may be used to treat constipation and slow Gl transit.
  • Treatment when used in relation to the treatment of a medical condition in a subject in accordance with the invention is used broadly herein to include any therapeutic effect, i.e. any beneficial effect on the condition or in relation to the condition. Thus, not only included is eradication or elimination of the condition, or cure of the subject, but also any improvement in the condition.
  • Treatment thus includes both curative and palliative therapy, e.g. of a pre-existing or diagnosed condition, i.e. a reactionary treatment.
  • Prevention refers to any prophylactic or preventative effect.
  • Prophylaxis thus explicitly includes both absolute prevention of occurrence or development of the condition, or symptom or indication thereof, and any delay in the onset or development of the condition or symptom or indication, or reduction or limitation on the development or progression of the condition or symptom or indication.
  • the subject is a human, especially a human suffering from or at risk of developing a disease or conditions recited herein, in other words a human subject in need of the treatments disclosed herein.
  • Example 1 Preparation of a glucose-depleted lactase-treated liquid dairy milk product
  • An example of a preferred process and glucose-depleted liquid dairy milk according to the present invention is exemplified by the following preparation of a glucose- depleted lactase-treated liquid cow's milk product.
  • pH, temp 0 2 concentration and 0 2 flow from the input 0 2 source were monitored in real time over the course of the reaction (approximately 4 hrs).
  • the pH of the reaction mixture was maintained at 5-6 following the initial drop from pH 6.8 upon formation of gluconic acid with batch additions of potassium hydroxide (total 250g added) and calcium hydroxide (total 100 g added).
  • Samples were removed for analysis of glucose at-line (Reflectoquant, Merck) and for subsequent determinations of carbohydrates glucose, galactose, lactose, sucrose and gluconic acid. Gluconic acid was analysed via enzymatic assay (r-biopharm).
  • the final milk product was confirmed as palatable and acceptably similar to the flavour and aroma of unmodified (lactose-complete) semi-skimmed milk.
  • the content of carbohydrates in the final milk product was as follows:
  • Lactose 2 g/l

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un lait d'origine animale liquide appauvri en glucose, ses procédés de production et son utilisation pour contribuer à entretenir la santé et le bien-être d'un sujet et dans le traitement et la prévention d'affections médicales, en particulier celles associées à la surconsommation de glucose et/ou au métabolisme inapproprié du glucose, par exemple le syndrome métabolique, le diabète sucré de type II, l'obésité, la dyslipidémie, la résistance à l'insuline, l'hypertension et la stéatose hépatique.
PCT/EP2017/058305 2016-04-06 2017-04-06 Lait d'origine animale liquide appauvri en glucose, ses procédés de production et son utilisation pour entretenir la santé et pour traiter et prévenir des affections médicales WO2017174752A1 (fr)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109169925A (zh) * 2018-09-28 2019-01-11 东阿阿胶股份有限公司 驴乳在制备辅助治疗糖尿病保健品中的用途
CN111526733A (zh) * 2017-11-07 2020-08-11 延世大学校产学协力团 用于糖代谢调节的酶组合物
WO2023019266A3 (fr) * 2021-08-13 2023-04-27 Anagram Therapeutics, Inc. Méthodes et compositions pour le traitement de l'intolérance au fructose et de la malabsorption du fructose
US11918005B1 (en) 2021-04-06 2024-03-05 Chobani Llc Dairy-based zero sugar food product and associated method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB626848A (en) * 1945-11-21 1949-07-22 Dwight Lynds Baker Method of and means for protecting foodstuffs from the deleterious action of free oxygen
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
US20060216401A1 (en) * 2002-12-10 2006-09-28 Haisman Derek R Process for producing a carbohydrate composition

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB626848A (en) * 1945-11-21 1949-07-22 Dwight Lynds Baker Method of and means for protecting foodstuffs from the deleterious action of free oxygen
US20060216401A1 (en) * 2002-12-10 2006-09-28 Haisman Derek R Process for producing a carbohydrate composition
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111526733A (zh) * 2017-11-07 2020-08-11 延世大学校产学协力团 用于糖代谢调节的酶组合物
CN109169925A (zh) * 2018-09-28 2019-01-11 东阿阿胶股份有限公司 驴乳在制备辅助治疗糖尿病保健品中的用途
US11918005B1 (en) 2021-04-06 2024-03-05 Chobani Llc Dairy-based zero sugar food product and associated method
WO2023019266A3 (fr) * 2021-08-13 2023-04-27 Anagram Therapeutics, Inc. Méthodes et compositions pour le traitement de l'intolérance au fructose et de la malabsorption du fructose

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