WO2024008932A1 - Use of human milk oligosaccharides to obtain improved plant-based beverages - Google Patents

Use of human milk oligosaccharides to obtain improved plant-based beverages Download PDF

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Publication number
WO2024008932A1
WO2024008932A1 PCT/EP2023/068871 EP2023068871W WO2024008932A1 WO 2024008932 A1 WO2024008932 A1 WO 2024008932A1 EP 2023068871 W EP2023068871 W EP 2023068871W WO 2024008932 A1 WO2024008932 A1 WO 2024008932A1
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Prior art keywords
plant
based beverage
pbb
fermented
milk
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PCT/EP2023/068871
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French (fr)
Inventor
Buket SOYYILMAZ
Thibaut Michel Maurice DOSNE
Gabriela BADOLATO BÖNISCH
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Dsm Ip Assets B.V.
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Publication of WO2024008932A1 publication Critical patent/WO2024008932A1/en

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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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to the food field.
  • PBBs Plant-based beverages
  • milk protein allergies Plant-based beverages
  • PBBs are commonly obtained from nuts to serve as a substitute for dairy milk.
  • PBBs are highly variable in nutrient profile and may be nutritionally incomplete.
  • PBBs are often fortified with vitamins and minerals. PBBs do not include an oligosaccharide fraction. Fortification levels in PBBs for vitamins and minerals have been suggested. However, no standard fortification levels have been yet proposed for an oligosaccharide fraction of PBB. In fact, the fibre content of plant-based milk is relatively low, given that the plant has been watered down.
  • HMOs Human milk oligosaccharides
  • mammalian milk with a special abundance and diversity in human milk.
  • HMOs are known to exert a wide range of benefits for humans and can function as specialized fibres.
  • HMOs can prevent pathogens from adhering to human epithelial layers, promote beneficial bacteria’s growth, and impact the immune system.
  • the first aspect of the invention relates to a non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides.
  • the second aspect of the invention relates to a method for producing a non-fermented plant-based beverage comprising one or more human milk oligosaccharides (HMOs), comprising the steps of: pre-treatment of raw plant material selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals, wet milling of the pre-treated raw plant material to provide a wet cake, filtering the wet cake to provide the milk part, sterilizing the milk part, homogenization, and addition of the HMO.
  • HMOs human milk oligosaccharides
  • the third aspect of the invention relates to a non-fermented plant-based beverage comprising one or more human milk oligosaccharides produced by the method as disclosed in the second aspect.
  • the fourth aspect of the invention relates to the use of a human milk oligosaccharide for the preparation of a non-fermented plant-based beverage.
  • the fifth aspect of the invention relates to the use of a human milk oligosaccharide for improving the overall nutritional properties therefore achieving better health benefit to a consumer opting for a non-fermented plant-based beverage.
  • plant-based beverages refer to a food product which has the look and feel of milk but does not originate from cow’s milk, goat milk or other animals’ mammary glands. Rather, PBB is obtained from plant raw materials selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals.
  • Examples of cereal are oat, rice, barley, maize, millet, triticale, fonio, rye, sorghum, wheat, corn or spelt;
  • examples of legume are soy, peanut, lupin, pea, bean, canola or cowpea;
  • examples of nut are almond, coconut, hazelnut, pistachio, brazil, cashew, macadamia, tiger nut, pecan or walnut;
  • examples of seed are sesame, flax, hemp, chia, pumpkin or sunflower;
  • examples of pseudo-cereal are quinoa, teff, buckwheat or amaranth.
  • PBBs are non-fermented and not alcoholic.
  • the PBB obtained from plant material is made from that plant material as water-soluble extract of that plant material that resembles milk in appearance, it comes from breaking down, reducing the size of the raw material, extracted in water and subsequently homogenized.
  • a beverage which is not made from the plant material in the above sense and merely contains an ingredient originated from a plant material, e.g. a plant protein, as added ingredient is not considered to be a PBB in the context of the present invention.
  • human milk oligosaccharide or "HMO” means a complex carbohydrate found in human breast milk (Urashima et al.: Milk Oligosaccharides, Nova Medical Books, NY, 2011 ; Chen Adv. Carbohydr. Chem. Biochem. 72, 113 (2015)).
  • the HMOs have a core structure being a lactose unit at the reducing end that is elongated i) by a P-N-acetyl-glucosaminyl group or ii) by one or more p-N-acetyl-lactosaminyl and/or one or more p-lacto-N-biosyl units, and which core structures can be substituted by an a-L- fucopyranosyl and/or an a-N-acetyl-neuraminyl (sialyl) moiety.
  • non- acidic (or neutral) HMOs are devoid of a sialyl residue, and the acidic HMOs have at least one sialyl residue in their structure.
  • the non-acidic (or neutral) HMOs can be fucosylated or non-fucosylated.
  • Examples of such neutral non-fucosylated HMOs include lacto-N-triose II (LNTri, GlcNAc(pi-3)Gal(pi-4)Glc), lacto-N-tetraose (LNT), lacto-N-neotetraose (LNnT), lacto-N-neohexaose (LNnH), para-lacto-N-neohexaose (pLNnH), para-lacto-N-hexaose (pLNH) and lacto-N-hexaose (LNH).
  • LNTri lacto-N-triose II
  • LNT lacto-N-triosetraose
  • LNnT lacto-N-neotetraose
  • LNnH lacto-N-neohexaose
  • pLNnH para-lacto-N-neohexao
  • neutral fucosylated HMOs examples include 2'-fucosyllactose (2’-FL), lacto-N-fucopentaose I (LNFP-I), lacto-N-difucohexaose I (LNDFH-I), 3-fucosyllactose (3-FL), difucosyllactose (DFL), lacto-N-fucopentaose II (LNFP-II), lacto-N-fucopentaose III (LNFP-III), lacto-N- difucohexaose III (LNDFH-I 11), fucosyl-lacto-N-hexaose II (FLNH-II), lacto-N- fucopentaose V (LNFP-V), lacto-N-difucohexaose II (LNDFH-I I), fucosyl-lacto-N- hexaose I (FL
  • acidic HMOs examples include 3’-sialyllactose (3’-SL), 6’-sialyllactose (6’-SL), 3-fucosyl-3’- sialyllactose (FSL), LST a, fucosyl-LST a (FLST a), LST b, fucosyl-LST b (FLST b), LST c, fucosyl-LST c (FLST c), sialyl-LNH (SLNH), sialyl-lacto-N-hexaose (SLNH), sialyl-lacto-N-neohexaose I (SLNH-I), sialyl-lacto-N-neohexaose II (SLNH-II) and disialyl-lacto-N-tetraose (DSLNT).
  • SLNH sialyl-LNH
  • SLNH sialyl-lacto-N-hex
  • PBB is considered, it is significant to realize that, even though nuts and cereals are rich in terms of protein, dietary fibre, fatty acids, vitamins and phytochemicals, some of these beneficial bioactive compounds can be lost during processing. Moreover, despite the positive health effects, PBB is not considered a replacement for animal-based milk products, because the beneficial compounds from animal-derived milk are not present.
  • PBBs supplemented with human milk oligosaccharides.
  • the first aspect of the invention relates to a non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides (HMOs).
  • HMOs human milk oligosaccharides
  • the HMOs are unique molecules with demonstrated benefits on human gut microbiota and digestive health. Therefore, the non-fermented plant-based beverage according to the present invention represents a higher nutritional value compared to the commercially available PBBs. As a result, this may lead to a larger acceptation of PBB products due to nutritional improvement. More advanced and nutritionally richer PBBs may increase consumers’ preference towards PBB products.
  • the HMO comprised in the non-fermented plant-based beverage is 2’-FL, DFL, LNT, LNnT, 3-FL, 6’-SL, 3’-SL, LNFP-I, LNFP-II, LNFP-III, LST a, LST c, LNDFH-I or any mixture thereof.
  • the non-fermented plant-based beverage comprises 2’-FL, 2’-FL and DFL, LNnT, 6’-SL, 3-FL or any mixture thereof.
  • the non-fermented plant-based beverage comprises one or more HMOs in a concentration range from 2.5 g/l to 25 g/l, such as 5-25 g/l or 10-25 g/l, preferably 15- 20 g/l.
  • the recommended daily intake is around 2.5-5 g of HMOs, which is 10-20 % of the preferred daily fibre intake according to EFSA.
  • the non-fermented plant-based beverage comprises one or more HMOs in a concentration range from about 50 g/l to about 100 g/l which makes the taste of the PBB pleasantly sweet.
  • the non-fermented plant-base beverage according to the present invention is made from oat, almond, soy, hazelnut, coconut or rice, more preferably oat or almond.
  • the non-fermented plant-based beverage according to the present invention may comprise externally added vitamins and minerals, preferably includes a complete vitamin and mineral profile.
  • vitamins include vitamins A, B-complex (such as B1, B2, B6 and B12), C, D, E and K, niacin and acid vitamins such as pantothenic acid, folic acid and biotin.
  • minerals include calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
  • the non-fermented plant-based beverage according to the present invention may comprise at least one lipid component externally added.
  • Suitable lipids include medium chain triglycerides (MCT) and long chain triglycerides (LCT).
  • MCT medium chain triglycerides
  • LCT long chain triglycerides
  • MCTs can comprise about 30 % to about 70 % by weight of the lipids, more specifically about 50 % to about 60 % by weight.
  • MCTs offer the advantage of easier digestion which can be important for humans with inflamed or compromised Gl tracts.
  • the lipids provide about 35 % to about 50 % of the energy of the nutritional composition.
  • the lipids can contain essential fatty acids (omega-3 and omega-6 fatty acids).
  • these polyunsaturated fatty acids provide less than about 30 % of total energy of the lipid source.
  • Suitable sources of long chain triglycerides are rapeseed oil, sunflower seed oil, palm oil, soy oil, corn oil, high oleic oils, and soy lecithin.
  • Fractionated coconut oils are a suitable source of medium chain triglycerides.
  • the lipid profile of the nutritional composition is preferably designed to have a polyunsaturated fatty acid omega-6 (n-6) to omega-3 (n-3) ratio of about 4:1 to about 10:1.
  • the n-6 to n-3 fatty acid ratio can be about 6: 1 to about 9:1.
  • non-fermented plant-based beverage according to the present invention may comprise at least one externally added protein component, especially when the source raw plant material is not particularly rich in protein.
  • suitable protein sources include soy protein, rice protein, pea protein and oat protein, or mixtures thereof.
  • Milk proteins can be in the form of milk protein concentrates, milk protein isolates, whey protein or casein, or mixtures of both.
  • the protein can be whole protein or hydrolysed protein, either partially hydrolysed or extensively hydrolysed. Hydrolysed protein offers the advantage of easier digestion which can be important for humans with inflamed or compromised Gl tracts.
  • the protein source can be a source of glutamine, threonine, cysteine, serine, proline, or a combination of these amino acids.
  • the glutamine source can be a glutamine dipeptide and/or a glutamine enriched protein.
  • Glutamine can be included due to the use of glutamine by enterocytes as an energy source.
  • Threonine, serine and proline are important amino acids for the production of mucin. Mucin coats the Gl tract and can improve intestinal barrier function and mucosal healing.
  • Cysteine is a major precursor of glutathione, which is key for the antioxidant defences of the body.
  • the protein can also be provided in the form of free amino acids.
  • non-fermented plant-based beverage may comprise digestible carbohydrates.
  • Suitable digestible carbohydrates include maltodextrin, hydrolysed or modified starch or corn starch, glucose polymers, corn syrup, corn syrup solids, high fructose corn syrup, rice-derived carbohydrates, pea- derived carbohydrates, potato-derived carbohydrates, tapioca, sucrose, glucose, fructose, sucrose, honey, sugar alcohols (e.g. maltitol, erythritol, sorbitol), or mixtures thereof.
  • Examples of a non-fermented plant-based beverage according to the present invention are a dairy milk alternative, a fortified drink, a drink with a neutral or acidic pH or a sport drink. Yet another example of a drink is a dairy shake alternative.
  • the fortified drink is for example a protein fortified drink or a vitamin fortified drink.
  • the non-fermented plant-based beverage according to the present invention may comprise a blend of plant sources.
  • the non-fermented plant-based beverage according to the present invention can be made from at least 2 different types of plant sources, for example by mixing almond and coconut milk at least one of which comprises an HMO, or by mixing almond and cashew milk at least one of which comprises an HMO.
  • the non-fermented plant-based beverage according to the present invention provides the following benefits:
  • the HMOs make the PBB sweeter, creamier and/or indulgent (hedonic).
  • the second aspect of the invention relates to a method for producing a non-fermented plant-based beverage comprising one or more human milk oligosaccharides (HMOs), comprising the steps of: pre-treatment of raw plant material selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals,
  • the non-fermented plant-based beverages are produced in ways well-known in the art, e.g. see Aydar et al. J. Func. Food 70, 103975 (2020).
  • the process may vary according to the initial raw material and the purpose of the final product, however, some steps are common and frequently used in manufacturing (wet milling, filtering, sterilization, homogenization).
  • Bioactive compounds, macronutrients, micronutrients, phytochemicals, proteins, unsaturated fatty acids including essential fatty acids, fibres, minerals, etc. are essentially extracted from the starting, size reduced raw materials with water during the process to provide, after homogenization, a liquid in which the particle size distribution is in the range of 5-20 pm and that resembles cow’s milk in appearance and consistency.
  • the step of pre-treatment makes the seed, nut or grain of the plant material suitable for wet milling.
  • This may comprise series of different steps, some of them are applicable only part of the plant material.
  • raw materials such as coconut, peanut, soy, walnut and cashew can be supplied shelled. If the product is unshelled, soaking the raw material in hot water serves for hulling. After shelling, the obtained fresh material requires a drying process. If the raw material is supplied in dried form, those raw materials do not require a drying process but follow the roasting (peanut, almond, hazelnut, sesame). Drying is required if the raw material is bought without a shell and it is fresh, or if it is bought with shell and the shell is removed before processing.
  • Walnut and sesame are cooked and steeped in diluted acid for peeling before soaking.
  • the so- far processed plant materials are then soaked in deionized water (except for coconut which is directly blenched after hulling). In this step, swelling and softening are achieved.
  • the pre-treated materials are ready for the step of wet milling, with the exception of walnut, soy, sesame, tiger nut and rice which are blenched before wet milling.
  • oat is treated with a-amylase and phytase and rice is treated with a-amylase.
  • water is added to the raw material and then grinding is applied.
  • the amount of added water, milling temperature, pH, milling type, and feed rate are the factors that affect the final product.
  • the amount of water added has a definite impact on the concentration of the obtained milk substitute.
  • Filtration is applied to separate the cake and the milk part of the ground raw material.
  • Different filtering materials like double-layered cheesecloth, muslin cloth (25 pm), and filtering paper with different sizes (150 mesh sieve, filter paper, 180 pm sieve, four pm- pore-size filter, 100 pm filter) are used.
  • ultrafiltration can also be used.
  • the purpose of sterilization is to extend shelf life and keep the quality high.
  • the sterilization step comprises pasteurization or heat treatment (e.g. at 121 °C for 15-20 min). Sterile filtration with microfiltration membrane is also a choice.
  • Homogenization is applied to enhance the physical stability of the final product. It can be carried out using low, high and ultra-high pressure. As the applied homogenization pressure increases, the stability, clarity and whiteness index of the milk substitute increase.
  • the method can optionally comprise a step of addition of ingredients, such as adding a micronutrient such as a vitamin or a mineral (for example calcium), adding (reduced amounts of) a stabilizer or a hydrocolloid, adding a lipid, adding (reduced amounts of) flavour components, adding a fruit preparation, adding digestible carbohydrates, and/or adding protein.
  • a micronutrient such as a vitamin or a mineral (for example calcium)
  • adding (reduced amounts of) a stabilizer or a hydrocolloid adding a lipid
  • adding (reduced amounts of) flavour components adding a fruit preparation
  • adding digestible carbohydrates and/or adding protein.
  • the addition of ingredients is typically performed before the sterilization step.
  • the invention provides a method as described herein wherein said method excludes the addition of a hydrocolloid or a stabilizer such that a clean label product can be prepared.
  • the method according to the invention also comprises addition of one or more HMOs.
  • the HMOs can be added together with the ingredients as disclosed above, or directly to the PBB ready for use.
  • the HMO can be added in solid form (crystallized or amorphous), in the form of a syrup or as an aqueous solution.
  • the third aspect of the invention relates to a non-fermented plant-based beverage comprising one or more human milk oligosaccharides produced by the method as disclosed in the second aspect.
  • the fourth aspect of the invention relates to the use of a human milk oligosaccharide for the preparation of a non-fermented plant-based beverage.
  • the preparation of the non-fermented plant-based beverage substantially follows the protocol disclosed in detail in the second aspect of the invention.
  • the fifth aspect of the invention relates to the use of a human milk oligosaccharide for improving the overall nutritional properties therefore achieving better health benefit to a consumer opting for a non-fermented plant-based beverage. Accordingly, the present invention also relates to use of an HMO for
  • the HMOs make the PBB sweeter, creamier and/or indulgent (hedonic).
  • the present invention relates to use, preferably a non-therapeutical use, of non-fermented plant-based beverage according to the first or third aspect for
  • the present invention relates to use of non-fermented plant-based beverage according to the first or third aspect for improving the nutritional value of daily meals for consumers consuming PBB daily.
  • HMOs 2’-FL/DFL in 6.1 :1 weight ratio, LNnT or 3-FL.
  • HMOs 2’-FL/DFL in 6.1 :1 weight ratio, LNnT or 3-FL.
  • HMOs in different concentrations (20 g/l or 10 g/l of HMO).
  • the beverages are offered to an experimental consumer group who has already been regularly consuming PBB in their daily routine, for example in their coffee or breakfast bowl. They are asked to replace their regular PBB with oat- or soy-based alternative milk supplemented with HMOs for two weeks. After the two-week time, they were asked to fill a survey on their satisfaction with the product and if they would prefer it over their regular PBB.
  • Example 2 The participants reported general satisfaction with the product. The participants also experienced an improved gastro-intestinal comfort in general marked by less bloating and less passing gas. Some participants also reported reduced fatigue and reduced headaches. Participants overall stated they would be willing to purchase and use the product in their daily routine. The participants stated that it is important for them that HMOs have documented effects in gut health and that HMOs are unique fibres abundant in human milk. Example 2
  • a triangle test is a method that is used to determine whether a sensory difference exists between two products. During the test, a group of panellists was presented with three samples of which two were identical and one was different. The panellists must have stated which sample was different.
  • unsweetened almond milk from the manufacturer Alpro was used as reference.
  • the test sample was prepared as follows: 250 g of 2’-FL/DFL (in 6.1 :1 weight ratio), 50 g of LNT and 200 g of 3-FL were blended together and mixed by using a tubular mixer for 15 minutes. 100 g of the HMO blend was added into a beaker containing 1 litre of unsweetened almond milk from the manufacturer Alpro. The solution was stirred for 5 minutes at low speed using a magnetic stirrer allowing full dissolution of the HMO blend.
  • sample solution was then poured into individual tasting cups for the triangle test. Both the reference and test samples were provided with 3-digit codes.
  • test sample significantly sweeter, whereas others found it to be stronger in taste.
  • the test sample was also described as being perceived creamier and more indulgent (hedonic).

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Abstract

The invention relates to a non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides.

Description

USE OF HUMAN MILK OLIGOSACCHARIDES TO OBTAIN IMPROVED PLANTBASED BEVERAGES
Field of the invention
The present invention relates to the food field.
Background
Plant-based beverages (PBBs) that are marketed as alternatives to cow’s milk are gaining popularity worldwide. A portion of consumers are tending towards PBBs due to numerous reasons concerning animal welfare, the environment, and dietary restrictions such as lactose intolerance or milk protein allergies. PBBs are commonly obtained from nuts to serve as a substitute for dairy milk. PBBs are highly variable in nutrient profile and may be nutritionally incomplete.
PBBs are often fortified with vitamins and minerals. PBBs do not include an oligosaccharide fraction. Fortification levels in PBBs for vitamins and minerals have been suggested. However, no standard fortification levels have been yet proposed for an oligosaccharide fraction of PBB. In fact, the fibre content of plant-based milk is relatively low, given that the plant has been watered down.
Human milk oligosaccharides (HMOs) are a unique class of complex compounds found in mammalian milk, with a special abundance and diversity in human milk. HMOs are known to exert a wide range of benefits for humans and can function as specialized fibres. HMOs can prevent pathogens from adhering to human epithelial layers, promote beneficial bacteria’s growth, and impact the immune system.
To provide consumers with nutritionally rich daily source of PBBs, there is a need to evaluate the nutritional properties of the PBBs and propose novel and improved formulations accordingly. The present patent application addresses this need.
Summary of the invention
The first aspect of the invention relates to a non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides.
The second aspect of the invention relates to a method for producing a non-fermented plant-based beverage comprising one or more human milk oligosaccharides (HMOs), comprising the steps of: pre-treatment of raw plant material selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals, wet milling of the pre-treated raw plant material to provide a wet cake, filtering the wet cake to provide the milk part, sterilizing the milk part, homogenization, and addition of the HMO.
The third aspect of the invention relates to a non-fermented plant-based beverage comprising one or more human milk oligosaccharides produced by the method as disclosed in the second aspect.
The fourth aspect of the invention relates to the use of a human milk oligosaccharide for the preparation of a non-fermented plant-based beverage.
The fifth aspect of the invention relates to the use of a human milk oligosaccharide for improving the overall nutritional properties therefore achieving better health benefit to a consumer opting for a non-fermented plant-based beverage.
Detailed description of the invention
The phrases “plant-based beverages”, “PBB”, “plant-based milk”, “non-dairy alternative milk” or “vegan milk” refer to a food product which has the look and feel of milk but does not originate from cow’s milk, goat milk or other animals’ mammary glands. Rather, PBB is obtained from plant raw materials selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals. Examples of cereal are oat, rice, barley, maize, millet, triticale, fonio, rye, sorghum, wheat, corn or spelt; examples of legume are soy, peanut, lupin, pea, bean, canola or cowpea; examples of nut are almond, coconut, hazelnut, pistachio, brazil, cashew, macadamia, tiger nut, pecan or walnut; examples of seed are sesame, flax, hemp, chia, pumpkin or sunflower; examples of pseudo-cereal are quinoa, teff, buckwheat or amaranth. PBBs are non-fermented and not alcoholic. It is emphasized that the PBB obtained from plant material is made from that plant material as water-soluble extract of that plant material that resembles milk in appearance, it comes from breaking down, reducing the size of the raw material, extracted in water and subsequently homogenized. In this regard, a beverage which is not made from the plant material in the above sense and merely contains an ingredient originated from a plant material, e.g. a plant protein, as added ingredient is not considered to be a PBB in the context of the present invention.
The term "human milk oligosaccharide" or "HMO" means a complex carbohydrate found in human breast milk (Urashima et al.: Milk Oligosaccharides, Nova Medical Books, NY, 2011 ; Chen Adv. Carbohydr. Chem. Biochem. 72, 113 (2015)). The HMOs have a core structure being a lactose unit at the reducing end that is elongated i) by a P-N-acetyl-glucosaminyl group or ii) by one or more p-N-acetyl-lactosaminyl and/or one or more p-lacto-N-biosyl units, and which core structures can be substituted by an a-L- fucopyranosyl and/or an a-N-acetyl-neuraminyl (sialyl) moiety. In this regard, the non- acidic (or neutral) HMOs are devoid of a sialyl residue, and the acidic HMOs have at least one sialyl residue in their structure. The non-acidic (or neutral) HMOs can be fucosylated or non-fucosylated. Examples of such neutral non-fucosylated HMOs include lacto-N-triose II (LNTri, GlcNAc(pi-3)Gal(pi-4)Glc), lacto-N-tetraose (LNT), lacto-N-neotetraose (LNnT), lacto-N-neohexaose (LNnH), para-lacto-N-neohexaose (pLNnH), para-lacto-N-hexaose (pLNH) and lacto-N-hexaose (LNH). Examples of neutral fucosylated HMOs include 2'-fucosyllactose (2’-FL), lacto-N-fucopentaose I (LNFP-I), lacto-N-difucohexaose I (LNDFH-I), 3-fucosyllactose (3-FL), difucosyllactose (DFL), lacto-N-fucopentaose II (LNFP-II), lacto-N-fucopentaose III (LNFP-III), lacto-N- difucohexaose III (LNDFH-I 11), fucosyl-lacto-N-hexaose II (FLNH-II), lacto-N- fucopentaose V (LNFP-V), lacto-N-difucohexaose II (LNDFH-I I), fucosyl-lacto-N- hexaose I (FLNH-I), fucosyl-para-lacto-N-hexaose I (FpLNH-l), fucosyl-para-lacto-N- neohexaose II (F-pLNnH II) and fucosyl-lacto-N-neohexaose (FLNnH). Examples of acidic HMOs include 3’-sialyllactose (3’-SL), 6’-sialyllactose (6’-SL), 3-fucosyl-3’- sialyllactose (FSL), LST a, fucosyl-LST a (FLST a), LST b, fucosyl-LST b (FLST b), LST c, fucosyl-LST c (FLST c), sialyl-LNH (SLNH), sialyl-lacto-N-hexaose (SLNH), sialyl-lacto-N-neohexaose I (SLNH-I), sialyl-lacto-N-neohexaose II (SLNH-II) and disialyl-lacto-N-tetraose (DSLNT).
When PBB is considered, it is significant to realize that, even though nuts and cereals are rich in terms of protein, dietary fibre, fatty acids, vitamins and phytochemicals, some of these beneficial bioactive compounds can be lost during processing. Moreover, despite the positive health effects, PBB is not considered a replacement for animal-based milk products, because the beneficial compounds from animal-derived milk are not present.
In order to raise the nutritional value of PBBs, the present inventors provide PBBs supplemented with human milk oligosaccharides.
Accordingly, the first aspect of the invention relates to a non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides (HMOs). The HMOs are unique molecules with demonstrated benefits on human gut microbiota and digestive health. Therefore, the non-fermented plant-based beverage according to the present invention represents a higher nutritional value compared to the commercially available PBBs. As a result, this may lead to a larger acceptation of PBB products due to nutritional improvement. More advanced and nutritionally richer PBBs may increase consumers’ preference towards PBB products.
Preferably, the HMO comprised in the non-fermented plant-based beverage is 2’-FL, DFL, LNT, LNnT, 3-FL, 6’-SL, 3’-SL, LNFP-I, LNFP-II, LNFP-III, LST a, LST c, LNDFH-I or any mixture thereof. More preferably, the non-fermented plant-based beverage comprises 2’-FL, 2’-FL and DFL, LNnT, 6’-SL, 3-FL or any mixture thereof.
The non-fermented plant-based beverage comprises one or more HMOs in a concentration range from 2.5 g/l to 25 g/l, such as 5-25 g/l or 10-25 g/l, preferably 15- 20 g/l. The recommended daily intake is around 2.5-5 g of HMOs, which is 10-20 % of the preferred daily fibre intake according to EFSA.
In other embodiment, the non-fermented plant-based beverage comprises one or more HMOs in a concentration range from about 50 g/l to about 100 g/l which makes the taste of the PBB pleasantly sweet. A daily application of around 100 ml of PBB, for example added to a cup of coffee or tea, provides the recommended daily amount of prebiotics.
In a preferred embodiment, the non-fermented plant-base beverage according to the present invention is made from oat, almond, soy, hazelnut, coconut or rice, more preferably oat or almond.
The non-fermented plant-based beverage according to the present invention may comprise externally added vitamins and minerals, preferably includes a complete vitamin and mineral profile. Examples of vitamins include vitamins A, B-complex (such as B1, B2, B6 and B12), C, D, E and K, niacin and acid vitamins such as pantothenic acid, folic acid and biotin. Examples of minerals include calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
Further, the non-fermented plant-based beverage according to the present invention may comprise at least one lipid component externally added. Suitable lipids include medium chain triglycerides (MCT) and long chain triglycerides (LCT). Preferably the lipid is a mixture of MCTs and LCTs. For example, MCTs can comprise about 30 % to about 70 % by weight of the lipids, more specifically about 50 % to about 60 % by weight. MCTs offer the advantage of easier digestion which can be important for humans with inflamed or compromised Gl tracts. Generally, the lipids provide about 35 % to about 50 % of the energy of the nutritional composition. The lipids can contain essential fatty acids (omega-3 and omega-6 fatty acids). Preferably these polyunsaturated fatty acids provide less than about 30 % of total energy of the lipid source. Suitable sources of long chain triglycerides are rapeseed oil, sunflower seed oil, palm oil, soy oil, corn oil, high oleic oils, and soy lecithin. Fractionated coconut oils are a suitable source of medium chain triglycerides. The lipid profile of the nutritional composition is preferably designed to have a polyunsaturated fatty acid omega-6 (n-6) to omega-3 (n-3) ratio of about 4:1 to about 10:1. For example, the n-6 to n-3 fatty acid ratio can be about 6: 1 to about 9:1.
Further, the non-fermented plant-based beverage according to the present invention may comprise at least one externally added protein component, especially when the source raw plant material is not particularly rich in protein. Suitable protein sources include soy protein, rice protein, pea protein and oat protein, or mixtures thereof. Milk proteins can be in the form of milk protein concentrates, milk protein isolates, whey protein or casein, or mixtures of both. The protein can be whole protein or hydrolysed protein, either partially hydrolysed or extensively hydrolysed. Hydrolysed protein offers the advantage of easier digestion which can be important for humans with inflamed or compromised Gl tracts. The protein source can be a source of glutamine, threonine, cysteine, serine, proline, or a combination of these amino acids. The glutamine source can be a glutamine dipeptide and/or a glutamine enriched protein. Glutamine can be included due to the use of glutamine by enterocytes as an energy source. Threonine, serine and proline are important amino acids for the production of mucin. Mucin coats the Gl tract and can improve intestinal barrier function and mucosal healing. Cysteine is a major precursor of glutathione, which is key for the antioxidant defences of the body. The protein can also be provided in the form of free amino acids.
Further, the non-fermented plant-based beverage according to the present invention may comprise digestible carbohydrates. Suitable digestible carbohydrates include maltodextrin, hydrolysed or modified starch or corn starch, glucose polymers, corn syrup, corn syrup solids, high fructose corn syrup, rice-derived carbohydrates, pea- derived carbohydrates, potato-derived carbohydrates, tapioca, sucrose, glucose, fructose, sucrose, honey, sugar alcohols (e.g. maltitol, erythritol, sorbitol), or mixtures thereof.
Examples of a non-fermented plant-based beverage according to the present invention are a dairy milk alternative, a fortified drink, a drink with a neutral or acidic pH or a sport drink. Yet another example of a drink is a dairy shake alternative. The fortified drink is for example a protein fortified drink or a vitamin fortified drink.
The non-fermented plant-based beverage according to the present invention may comprise a blend of plant sources. In one embodiment, the non-fermented plant-based beverage according to the present invention can be made from at least 2 different types of plant sources, for example by mixing almond and coconut milk at least one of which comprises an HMO, or by mixing almond and cashew milk at least one of which comprises an HMO.
The non-fermented plant-based beverage according to the present invention provides the following benefits:
- modulates the microbiota of the PBB consumer so that the abundance of beneficial bacteria is enhanced and/or that of potentially pathogenic bacteria is reduced when consuming the non-fermented plant-based beverage regularly, for example at least for two weeks daily;
- improves the nutritional value of daily meals for consumers consuming PBB daily; and/or
- provides health benefits to the consumer opting for PBB through improved overall nutritional properties.
Adding HMO to a PBB
- improves the digestibility of the PBB;
- improves the taste and texture of the PBB; and/or
- makes the PBB product more like an animally derived original milk product.
Especially, the HMOs make the PBB sweeter, creamier and/or indulgent (hedonic).
The second aspect of the invention relates to a method for producing a non-fermented plant-based beverage comprising one or more human milk oligosaccharides (HMOs), comprising the steps of: pre-treatment of raw plant material selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals,
- wet milling of the pre-treated raw plant material to provide a wet cake, filtering the wet cake to provide the milk part, sterilizing the milk part, homogenization, wherein the HMO is externally added, preferably before sterilization.
The non-fermented plant-based beverages are produced in ways well-known in the art, e.g. see Aydar et al. J. Func. Food 70, 103975 (2020). The process may vary according to the initial raw material and the purpose of the final product, however, some steps are common and frequently used in manufacturing (wet milling, filtering, sterilization, homogenization). Bioactive compounds, macronutrients, micronutrients, phytochemicals, proteins, unsaturated fatty acids including essential fatty acids, fibres, minerals, etc. are essentially extracted from the starting, size reduced raw materials with water during the process to provide, after homogenization, a liquid in which the particle size distribution is in the range of 5-20 pm and that resembles cow’s milk in appearance and consistency.
The step of pre-treatment makes the seed, nut or grain of the plant material suitable for wet milling. This may comprise series of different steps, some of them are applicable only part of the plant material. Specifically, raw materials such as coconut, peanut, soy, walnut and cashew can be supplied shelled. If the product is unshelled, soaking the raw material in hot water serves for hulling. After shelling, the obtained fresh material requires a drying process. If the raw material is supplied in dried form, those raw materials do not require a drying process but follow the roasting (peanut, almond, hazelnut, sesame). Drying is required if the raw material is bought without a shell and it is fresh, or if it is bought with shell and the shell is removed before processing. Walnut and sesame are cooked and steeped in diluted acid for peeling before soaking. The so- far processed plant materials are then soaked in deionized water (except for coconut which is directly blenched after hulling). In this step, swelling and softening are achieved. After draining, the pre-treated materials are ready for the step of wet milling, with the exception of walnut, soy, sesame, tiger nut and rice which are blenched before wet milling. Also before wet milling, oat is treated with a-amylase and phytase and rice is treated with a-amylase.
In the wet milling step, water is added to the raw material and then grinding is applied. The amount of added water, milling temperature, pH, milling type, and feed rate are the factors that affect the final product. The amount of water added has a definite impact on the concentration of the obtained milk substitute.
Filtration is applied to separate the cake and the milk part of the ground raw material. Different filtering materials like double-layered cheesecloth, muslin cloth (25 pm), and filtering paper with different sizes (150 mesh sieve, filter paper, 180 pm sieve, four pm- pore-size filter, 100 pm filter) are used. In the production of hazelnut, sesame and maize milk substitute, ultrafiltration can also be used. The purpose of sterilization is to extend shelf life and keep the quality high. The sterilization step comprises pasteurization or heat treatment (e.g. at 121 °C for 15-20 min). Sterile filtration with microfiltration membrane is also a choice.
Homogenization is applied to enhance the physical stability of the final product. It can be carried out using low, high and ultra-high pressure. As the applied homogenization pressure increases, the stability, clarity and whiteness index of the milk substitute increase.
The method can optionally comprise a step of addition of ingredients, such as adding a micronutrient such as a vitamin or a mineral (for example calcium), adding (reduced amounts of) a stabilizer or a hydrocolloid, adding a lipid, adding (reduced amounts of) flavour components, adding a fruit preparation, adding digestible carbohydrates, and/or adding protein.
The addition of ingredients is typically performed before the sterilization step.
In one embodiment, the invention provides a method as described herein wherein said method excludes the addition of a hydrocolloid or a stabilizer such that a clean label product can be prepared.
The method according to the invention also comprises addition of one or more HMOs. The HMOs can be added together with the ingredients as disclosed above, or directly to the PBB ready for use. The HMO can be added in solid form (crystallized or amorphous), in the form of a syrup or as an aqueous solution.
The third aspect of the invention relates to a non-fermented plant-based beverage comprising one or more human milk oligosaccharides produced by the method as disclosed in the second aspect.
The fourth aspect of the invention relates to the use of a human milk oligosaccharide for the preparation of a non-fermented plant-based beverage. The preparation of the non-fermented plant-based beverage substantially follows the protocol disclosed in detail in the second aspect of the invention.
The fifth aspect of the invention relates to the use of a human milk oligosaccharide for improving the overall nutritional properties therefore achieving better health benefit to a consumer opting for a non-fermented plant-based beverage. Accordingly, the present invention also relates to use of an HMO for
- improving the digestibility of a PBB;
- improving the taste and texture of a PBB; and/or
- making a PBB product more like an animally derived original milk product.
Especially, the HMOs make the PBB sweeter, creamier and/or indulgent (hedonic).
Moreover, the present invention relates to use, preferably a non-therapeutical use, of non-fermented plant-based beverage according to the first or third aspect for
- modulating the microbiota of the PBB consumer so that the abundance of beneficial bacteria is enhanced and/or that of potentially pathogenic bacteria is reduced when consuming non-fermented plant-based beverage regularly, for example at least for two weeks daily.
In addition, the present invention relates to use of non-fermented plant-based beverage according to the first or third aspect for improving the nutritional value of daily meals for consumers consuming PBB daily.
Example 1
Commercially available oat-based or soy-based alternative milk is supplemented with different HMOs (2’-FL/DFL in 6.1 :1 weight ratio, LNnT or 3-FL). Each supplemented alternative milk contains HMOs in different concentrations (20 g/l or 10 g/l of HMO).
The beverages are offered to an experimental consumer group who has already been regularly consuming PBB in their daily routine, for example in their coffee or breakfast bowl. They are asked to replace their regular PBB with oat- or soy-based alternative milk supplemented with HMOs for two weeks. After the two-week time, they were asked to fill a survey on their satisfaction with the product and if they would prefer it over their regular PBB.
The participants reported general satisfaction with the product. The participants also experienced an improved gastro-intestinal comfort in general marked by less bloating and less passing gas. Some participants also reported reduced fatigue and reduced headaches. Participants overall stated they would be willing to purchase and use the product in their daily routine. The participants stated that it is important for them that HMOs have documented effects in gut health and that HMOs are unique fibres abundant in human milk. Example 2
According to ISO 4120:2004, a triangle test is a method that is used to determine whether a sensory difference exists between two products. During the test, a group of panellists was presented with three samples of which two were identical and one was different. The panellists must have stated which sample was different.
In the sensory study, unsweetened almond milk from the manufacturer Alpro was used as reference. The test sample was prepared as follows: 250 g of 2’-FL/DFL (in 6.1 :1 weight ratio), 50 g of LNT and 200 g of 3-FL were blended together and mixed by using a tubular mixer for 15 minutes. 100 g of the HMO blend was added into a beaker containing 1 litre of unsweetened almond milk from the manufacturer Alpro. The solution was stirred for 5 minutes at low speed using a magnetic stirrer allowing full dissolution of the HMO blend.
The sample solution was then poured into individual tasting cups for the triangle test. Both the reference and test samples were provided with 3-digit codes.
12 trained panellists participated in the study. Each panellist was presented three samples (two reference samples and one test sample) in randomized order. The panellists were requested to taste the samples in the given order and to choose which sample amongst the 3 was the unique sample. It was also asked to describe in few words which was the difference they perceived amongst the samples.
Result:
All 12 panellists found that the test sample differed from the reference samples (P value <0.001 and a=0.05). Thus it can be concluded that there was a perceived significant difference between the samples.
Ten panellists found the test sample significantly sweeter, whereas others found it to be stronger in taste. The test sample was also described as being perceived creamier and more indulgent (hedonic).

Claims

Claims
1. A non-fermented plant-based beverage, characterized in that it comprises one or more human milk oligosaccharides (HMOs).
2. The non-fermented plant-based beverage according to claim 1 , wherein the plant is selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals.
3. The non-fermented plant-based beverage according to claim 1 or 2, further comprising externally added vitamin, mineral, protein and/or lipid.
4. A method for producing a non-fermented plant-based beverage comprising one or more human milk oligosaccharides, comprising the steps of:
- pre-treatment of raw plant material selected from the group consisting of cereals, legumes, nuts, seeds and pseudo-cereals,
- wet milling of the pre-treated raw plant material to provide a wet cake,
- filtering the wet cake to provide the milk part,
- sterilizing the milk part,
- homogenization, and
- adding a human milk oligosaccharide (HMO).
5. A non-fermented plant-based beverage produced or producible by the method according to claim 4.
6. The non-fermented plant-based beverage according to any of the claims 1 to 3 or 5, wherein the HMO is 2’-FL, 2’-FL and DFL, LNnT, 6’-SL, 3-FL or any mixture thereof.
7. The non-fermented plant-based beverage according to any of the claims 1 to 3, 5 or 6, wherein the concentration of the HMO is 10 g/l to 25 g/l, preferably 15-20 g/i.
8. The non-fermented plant-based beverage according to any of the claims 1 to 3, 5 or 6, wherein the concentration of the HMO is 50 g/l to 100 g/l.
9. The non-fermented plant-based beverage according to any of the claims 1 to 3 or 5 to 8, wherein the plant is oat, almond, soy, coconut, hazelnut or rice, preferably oat or almond.
10. Use of a human milk oligosaccharide for - improving the digestibility of a plant-based beverage (PBB);
- improving the taste and texture of a PBB; and/or
- making a PBB product more like an animally derived original milk product.
11. A non-therapeutic use of the non-fermented plant-based beverage (PBB)
5 according to any of the claims 1 to 3 or 5 to 9 for modulating the microbiota of the PBB consumer so that the abundance of beneficial bacteria is enhanced and/or that of potentially pathogenic bacteria is reduced when consuming the non-fermented PBB regularly.
12. The method according to claim 4, wherein the HMO is 2’-FL, 2’-FL and DFL, w LNnT, 6’-SL, 3-FL or any mixture thereof.
13. The method according to claim 4 or 6, wherein the plant is oat, almond, soy, coconut, hazelnut or rice, preferably oat or almond.
14. The use according to claim 10, wherein the HMO is 2’-FL, 2’-FL and DFL, LNnT, 6’-SL, 3-FL or any mixture thereof.
15 15. The use according to claim 10 or 14, wherein the plant is oat, almond, soy, coconut, hazelnut or rice, preferably oat or almond.
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