Methods of Inducing Satiety

• US 20100303961A1
• Filed: 01/08/2010
• Published: 12/02/2010
• Est. Priority Date: 10/14/2008
• Status: Abandoned Application

• Current Assignee: Terravia Holdings, Inc. (Corbion NV)
• Original Assignee: Solazyme Inc.
• Inventors: Franklin, Scott, Norris, Leslie M., Brooks, Geoffrey, Decker, Stephen M., Piechocki, John, Zdanis, Dana, Rakitsky, Walter, Baliu, Enrique, Avila, Jeff
• Application Number:
  US12/684,892
• Publication Number:
  US 20100303961A1
• Time in Patent Office: Days
• US Class Current: 426/61
• CPC Class Codes: A21D 2/165 Triglycerides
• CPC Class Codes: A23C 21/08 containing other organic additives, e.g. vegetable or animal products
• CPC Class Codes: A23C 9/133 Fruit or vegetables
• CPC Class Codes: A23D 7/001 Spread compositions characterised by ingredients other than fatty acid triglycerides A23D7/0056
• CPC Class Codes: A23D 7/003 Compositions other than spreads characterised by ingredients other than fatty acid triglycerides A23D7/0053
• CPC Class Codes: A23D 7/0053 Compositions other than spreads
• CPC Class Codes: A23D 7/0056 Spread compositions
• CPC Class Codes: A23K 10/16 Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions A23K10/12 takes precedence
• CPC Class Codes: A23K 20/158 Fatty acids; Fats; Products containing oils or fats
• CPC Class Codes: A23L 13/426 Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L13/422 takes precedence
• CPC Class Codes: A23L 15/30 Addition of substances other than those covered by A23L15/20 – A23L15/25
• CPC Class Codes: A23L 17/60 Edible seaweed
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 33/115 Fatty acids or derivatives thereof; Fats or oils
• CPC Class Codes: A23L 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/109 Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/13 Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23L 7/135 Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/202 : Algae extracts
• CPC Class Codes: A23V 2250/2136 : Phytosterols, phytostanols
• CPC Class Codes: A23V 2250/5424 : Dairy protein
• CPC Class Codes: A23V 2250/5488 : Soybean protein
• CPC Class Codes: A23V 2250/70 : Vitamins
• CPC Class Codes: A23V 2250/712 : Vitamin E

Abstract

Disclosed herein are methods of inducing satiety by providing microalgae-based foods. In some embodiments, microalgal biomass contains high levels of dietary fiber and/or digestible crude protein and/or low saturation triglyceride oil. Homogenization methods to liberate free oil and fiber are disclosed for enhancing the feeling of satiety in a human, thereby reducing caloric intake. The provision of such materials to a human have the further benefit of providing heart-healthy microalgae-based ingredients while achieving levels of satiety sufficient to reduce further caloric intake.

Claims

1. A method of inducing satiety in a human, comprising administering a food product comprising microalgal biomass that is combined with one or more additional edible ingredients, wherein the microalgal biomass comprises at least 16% triglyceride oil by dry weight and at least 10% total dietary fiber by dry weight.

2. The method of claim 1, wherein the microalgal biomass has between 45% and 70% by dry weight oil.

3. The method of claim 1, wherein 60-75% of the triglyceride oil is an 18:

1 lipid in a glycerolipid form.

4. The method of claim 1, wherein the triglyceride oil is:

a. less than 2% 14;

0;

b. 13-16% 16;

0;

c. 1-4% 18;

0;

d. 64-70% 18;

1;

e. 10-16% 18;

2;

f. 0.5-2.5% 18;

3; and

g. less than 2% oil of a carbon chain length 20 or longer.

5. The method of claim 2, wherein the microalgal biomass has between 25%-45% carbohydrates by dry weight.

6. The method of claim 5, wherein the carbohydrate component of the microalgal biomass is between 25-35% dietary fiber and 2-8% free sugar including sucrose, by dry weight.

7. The method of claim 6, wherein the monosaccharide composition of the dietary fiber component of the biomass is:

a. 0.1-4% arabinose;

b. 5-15% mannose;

c. 15-35% galactose; and

d. 50-70% glucose.

8. The method of claim 6, wherein the microalgal biomass comprises about 20% soluble fiber and about 10% insoluble fiber.

9. The method of claim 2, wherein the dietary fiber to triglyceride oil ratio in the microalgal biomass is about 3:

5.

10. The method of claim 2, wherein the microalgal biomass has between 20-115 μ

g/g of total carotenoids, including 20-70 μ

g/g lutein.

11. The method of claim 2, wherein the chlorophyll content of the microalgal biomass is less than 2 ppm.

12. The method of claim 2, wherein the microalgal biomass has 1-8 mg/100 g total tocopherols, including 2-6 mg/100 g alpha tocopherol.

13. The method of claim 2, wherein the microalgal biomass has 0.05-0.3 mg/g total tocotrienols, including 0.10-0.25 mg/g alpha tocotrienol.

14. The method of claim 1, wherein the one or more additional edible ingredient is selected from the group consisting of a grain, a fruit, vegetable, protein, herbs and spices.

15. The method of claim 1, wherein the food product is selected from the group consisting of egg products, bar, baked goods, breads, pasta, soups, beverages and desserts.

16. The method of claim 15, wherein the food product is a nutritional beverage suitable as a meal replacement.

17. The method of claim 1, wherein the microalgal biomass is lacking visible oil.

18. The method of claim 1, wherein the microalgal biomass is processed into a microalgal flour, which is a homogenate containing predominately or completely lysed cells in the form of a powder.

19. The method of claim 18, wherein the flour further comprises a flow agent.

20. The method of claim 18, wherein the moisture content of the flour is 10% or less by weight.

21. The method of claim 18, wherein the average particle size of microalgal biomass in the flour is between 1 and 100 μ

m.

22. The method of claim 1, wherein the flower further comprises an antioxidant.

23. The method of claim 1, wherein the microalgal biomass is derived from no more than a single strain of microalgae.

24. The method of claim 1, wherein the microalgal biomass is derived from a microalgae that is species of the genus Chlorella.

25. The method of claim 24, wherein the microalgae is Chlorella protothecoides.

26. The method of claim 1, wherein the microalgal biomass is derived from an algae that is a color mutant with reduced color pigmentation compared to the strain from which it is derived.

27. The method of claim 1, wherein the microalgal biomass is derived from algae cultured heterotrophically.

28. The method of claim 1, wherein the microalgal biomass is derived from algae cultured and processed under good manufacturing practice (GMP) conditions.

29. The method of claim 1, wherein the food product comprises at least 0.5% w/w microalgal biomass.

30. The method of claim 1, wherein the microalgal biomass comprises at least 40% protein by dry weight and no more than 20% triglyceride oil.

31. The method of claim 30, wherein the dietary fiber to protein ratio in the microalgal biomass is about 3:

10.

32. The method of claim 30, wherein the microalgal biomass comprises about 10% soluble fiber and about 4% insoluble fiber by dry weight.

33. The method of claim 30, wherein the microalgal biomass has no more than 200 ppm chlorophyll.

34. The method of claim 30, wherein the protein is at least 40% digestible crude protein.

35. The method of claim 30, wherein the microalgal biomass comprises 1-3 g/100 total sterols.

36. A method of inducing satiety, comprising replacing one or more conventional food products in a diet of a subject with one or more microalgae-containing food products of the same type, wherein the microalgae-containing food product(s) of the same type contains microalgal biomass comprising at least 16% triglyceride oil by dry weight and at least 10% total dietary fiber by dry weight, wherein calories consumed by the subject are the same or lower on the replacement diet and the subject has increased satiety.

37. The method of claim 36, wherein the microalgal biomass has 45-70% triglyceride oil.

38. The method of claim 37, wherein the ratio of dietary fiber to triglyceride oil in the microalgal biomass is about 3:

5.

39. The method of claim 36, wherein the microalgal biomass further comprises at least 40% protein by dry weight.

40. The method of claim 39, wherein the ratio of dietary fiber to protein in the microalgal biomass is about 3:

10.

41. The method of claim 36, wherein the microalgae-containing food product comprises at least 0.5% w/w microalgal biomass.

42. The method of claim 36, wherein the conventional food product is selected from the group consisting of egg products, a bar, baked goods, breads, pasta, soups, beverage and dessert.

43. The method of claim 42, wherein the beverage is a nutritional beverage suitable as a meal replacement.

44. The method of claim 36, wherein the microalgae-containing food product has the same or reduced oils, fats or eggs when compared to the conventional food product.

45. A method of inducing satiety in a subject comprising administering a microalgal food product to the subject, wherein the microalgal food product is comparable to a conventional food product except that some or all of oils, fats, or eggs in the conventional food product are replaced with microalgal biomass comprising at least 16% triglyceride oil by dry weight and at least 10% total dietary fiber by dry weight.