Method for Protecting Bioactive Food Ingredients Using Decoy Ingredients

• US 20070298144A1
• Filed: 10/17/2005
• Published: 12/27/2007
• Est. Priority Date: 10/22/2004
• Status: Abandoned Application

• Current Assignee: Compagnie Gervais Danone (Groupe Danone)
• Original Assignee: Compagnie Gervais Danone (Groupe Danone)
• Inventors: Pierson, Anne, Courcon, Olivier, Beal, Chloe, Denis, Thierry
• Application Number:
  US11/577,620
• Publication Number:
  US 20070298144A1
• Time in Patent Office: Days
• US Class Current: 426/61
• CPC Class Codes: A23C 9/123 using only microorganisms of the genus lactobacteriaceae; Yoghurt A23C9/13 takes precedence
• CPC Class Codes: A23C 9/1322 Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
• CPC Class Codes: A23L 33/18 Peptides; Protein hydrolysates
• CPC Class Codes: A23V 2400/11 Lactobacillus
• CPC Class Codes: A23V 2400/249 Thermophilus
• CPC Class Codes: C12N 1/205 Bacterial isolates
• CPC Class Codes: C12R 2001/46 Streptococcus ; Enterococcus; Lactococcus

Abstract

The invention concerns a food product containing one or more living microorganisms and at least one bioactive food ingredient of interest, wherein said bioactive food ingredient(s) of interest are protected: physically, said bioactive food ingredient(s) of interest being preferably encapsulated; and/or by means of at least one decoy food ingredient contained in said food product such that their metabolization by said living microorganisms is reduced. More particularly, the invention concerns a food product containing living microorganisms, bioactive ingredients of interest and decoy ingredients.

Claims

1. A food product containing one or more living microorganisms and at least one bioactive food ingredient of interest, wherein said bioactive food ingredient(s) of interest are protected by means of at least one decoy food ingredient contained in said food product, in such a way that the metabolism of said bioactive food ingredient(s) of interest by said living microorganism(s) is reduced.

2. The food product according to claim 1, wherein the residual quantity of bioactive food ingredient(s) of interest in said food product is, three weeks after the preparation thereof, approximately 50-100% compared to the quantity of bioactive food ingredient(s) of interest present in the product immediately following the preparation thereof.

3. The food product according to claim 2, wherein said residual quantity is approximately 80-100% compared to said quantity of bioactive food ingredient(s) of interest present in the product immediately following the preparation thereof.

4. A The food product according to claim 1, wherein said food product contains between approximately 0.001% and 2% by weight of decoy food ingredient(s) compared to the total weight of the final product.

5. The food product according to claim 4, wherein said food product contains between approximately 0.001% and 0.2% by weight of decoy food ingredient(s) compared to the total weight of the final product.

6. The food product according to claim 1, wherein the rate of metabolism of the decoy food ingredient(s) in said food product is, three weeks following the preparation thereof, at least equal to that of the bioactive food ingredient(s) of interest.

7. The food product according to claim 1, wherein said bioactive food ingredient(s) of interest and/or said decoy food ingredient(s) are selected from the group consisting of:

proteins,

peptides,

analogs and derivatives thereof, and

combinations thereof.

8. The food product according to claim 7, wherein said bioactive food ingredient(s) of interest are selected from the group consisting of:

α

S1 [91-100] peptide, C6-α

_{S1 [}194-199] peptide, C7-β

177-183 peptide, C12-α

_{S1 [}23-34] peptide, casein phosphopeptides, α

-casomorphin, α

-casein exorphin, casokinin, β

-casomorphin, casein macropeptides and glycomacropeptides, casoxin, casoplatellins, fragments 50-53, β

-lactorphins, lactoferroxin, Val-Pro-Pro peptides, Lys-Val-Leu-Pro-Val-Pro-Gln peptides, Tyr-Lys-Val-Pro-Gln-Leu peptides, Tyr-Pro peptides, Ile-Pro-Pro peptides, fragments, analogs and derivatives thereof, proteins and/or peptides comprised thereof and combinations thereof.

9. The food product according to claim 8, wherein said bioactive food ingredient(s) of interest are selected from the group consisting of:

α

S1 [91-100] peptide, fragments, analogs and derivatives thereof, proteins and/or peptides comprised thereof and combinations thereof.

10. The food product according to claim 7, wherein said decoy food ingredient(s) are a nutritional source of nitrogen for said living microorganism(s).

11. The food product according to claim 10, wherein said decoy food ingredients are selected from the group consisting of:

Alatal®

821;

Vitalarmor 950;

fragments, analogs and derivatives thereof;

proteins and/or peptides comprised thereof; and

combinations thereof.

12. The food product according to claim 1, wherein said living microorganism(s) have an intact or reduced capacity to metabolize said bioactive food ingredient(s) of interest.

13. The food product according to claim 1, wherein said living microorganism(s) are living bacteria, preferably living lactic bacteria.

14. The food product according to claim 13, wherein said living bacteria are selected from the group consisting of:

Streptococcus spp., preferably Streptococcus thermophilus;

Lactobacillus spp.;

Lactococcus spp.; and

Bifidobacterium spp.

15. The food product according to claim 14, wherein said food product contains at least the living bacteria S. thermophilus and Lactobacillus spp.

16. The food product according to claim 14, wherein said living S. thermophilus bacteria are selected from the group consisting of:

Streptococcus thermophilus, deposited with the CNCM on Jan. 24, 2002, number I-2774;

Streptococcus thermophilus, deposited with the CNCM on Oct. 24, 1995, number I-1630;

Streptococcus thermophilus, deposited with the CNCM on May 10, 2004, number I-3211;

Streptococcus thermophilus, deposited with the CNCM on Sep. 16, 2004, number I-3301; and

Streptococcus thermophilus, deposited with the CNCM on Sep. 16, 2004, number 1-3302.

17. The food product according to claim 16, wherein said living bacteria are S. thermophilus bacteria deposited with the CNCM on May 10, 2004, number I-3211.

18. The food product according to claim 1, wherein said food product is a fermented product.

19. The food product according to claim 18, wherein said food product is a dairy product or a plant product.

20. A method for preparing a food product according to claim 1, wherein said decoy food ingredient(s) are added to the mixture constituting said food product after the fermentation thereof.

21. A method for preparing a food product according to claim 1, wherein said living microorganism(s) and/or said bioactive food ingredient(s) of interest and/or said decoy food ingredient(s) are added sequentially to the mixture constituting said food product.

22. A method for preparing a food product according to claim 1, wherein said living microorganism(s) and/or said bioactive food ingredient(s) of interest and/or said decoy food ingredient(s) are added simultaneously to the mixture constituting said food product.

23. A method for preparing a food product according to claim 1, wherein said bioactive food ingredient(s) of interest and/or said decoy food ingredient(s) are prepared directly in the mixture constituting said food product.

24. The method for preparing a food product according to claim 23, wherein said living microorganism(s) are added to the mixture constituting said food product before the in situ synthesis of said bioactive food ingredient(s) of interest and/or of said decoy food ingredient(s).

25. The method for preparing a food product according to claim 23, wherein said living microorganism(s) are added to the mixture constituting said food product during the in situ synthesis of said bioactive food ingredient(s) of interest and/or of said decoy food ingredient(s).

26. The method for preparing a food product according to claim 23, wherein said living microorganism(s) are added to the mixture constituting said food product after the in situ synthesis of said bioactive food ingredient(s) of interest and/or of said decoy food ingredient(s).

29. The food product according to claim 1, wherein said food product is a functional food.

27. (canceled)

28. (canceled)

30. A method for protecting at least one bioactive food ingredient of interest in a food product containing one or more living microorganisms, comprising the use of at least one decoy food ingredient as an agent protecting said bioactive food ingredient(s) of interest against metabolism by said living microorganism(s).