PROCESS FOR PRODUCING A COMPOSITION, COMPOSITION AND USE THEREOF AS A FOOD ADDITIVE

专利摘要:
The present invention relates to a method for producing a composition, comprising the following steps: (a) providing a plant material comprising dietary fiber or starchy material; (b): (b1) hydrolyzing or transglucosylating at least a portion of the dietary fibers to glucose, or (b2) hydrolyzing and transglucosylating at least a portion of the starchy materials to glucose and to at least one non-digestible oligosaccharide; (c) oxidizing at least a portion of the total glucose to gluconic acid or a salt thereof; and (d) removing at least part of said gluconic acid and / or a salt thereof obtained in step (c).
公开号:BE1019158A5
申请号:E2010/0029
申请日:2010-01-19
公开日:2012-04-03
发明作者:Dorothue Goffin
申请人:Univ Liege；
IPC主号:

专利说明:

Process for producing a composition, composition and use thereof as a food additive
Field of the invention
The present invention relates to food processing. In particular, the present invention relates to a method for producing a functional food additive such as a prebiotic composition. This invention also relates to the use of the functional food additive composition.
Context of the invention
Food processing can be defined as the methods and techniques used to transform raw ingredients produced by agriculture into food and feed. In some processed foods, there is a lack of certain nutrients such as dietary fiber. This is often due to the refining process used during the production of these foods.
The food ingredients industry offers a wide range of ingredients that can be added during food processing for different nutritional and / or techno-functional reasons. For use in specific diet preparations, some ingredients require low levels of specific components or contaminants. For example, diabetic foods or foods with a low risk of caries formation often require less than 1% by weight of glucose in the finished product. Sometimes, some ingredients can not be used because they change the taste of the finished product and make it unacceptable to the customer, for example sweeteners for certain meat products, or because they change the characteristics, properties and / or the behavior of the food product during its preparation, for example the presence of glucose staining products to eggs during heating. The production of "organic" ingredients involves certain purification techniques such as ion exchange resins or chromatographic resins that are not authorized by the "organic" food community. New techniques need to be developed to purify these types of food ingredients.
Food manufacturers need well-defined ingredients that are stable over time and whose target characteristics are reduced to a minimum.
Dietary fiber is an important component of the human and animal diet. They are known to improve human and animal health. Extensive research has been conducted into the nutritional and health benefits of new types of dietary fiber, beyond the "classic" benefits of dietary fiber. These potential benefits include the prebiotic effect or other benefits such as deconstipation, improvement of intestinal transit, improvement of mineral absorption, improvement of lipid metabolism, and improved regulation of body fat levels. glucose / insulin.
Dietary fiber is naturally present in a large number of foods, especially fruits and vegetables. However, global dietary fiber consumption remains well below the recommended daily values of around 25 to 30 g / day. One reason is the low consumption of fruits and vegetables, the other is that many types of "traditional" dietary fiber significantly alter the taste and texture of food and drink, which is unacceptable to the consumer.
. Thus, it is necessary to continuously prepare food ingredients rich in dietary fiber. It is also necessary to develop new types of dietary fiber such as non-digestible polysaccharides (PNDs) and / or non-digestible oligosaccharides (ONDs), which can be easily added as functional food additives to different types of foods. or drinks without affecting the appearance, texture and taste of the product.
The sources of dietary fiber vary widely. Tuber crops, vegetables and cereals are generally recognized as particularly valuable raw materials for the production of dietary fiber.
The cereal industries provide derived products (bran, derived products resulting from the separation of starch and gluten, starch derived products obtained by wet milling of maize) which contain dietary fiber such as hemicellulose but contain also high levels of starchy materials. Extraction and purification of dietary fiber often requires the separation and removal of starchy materials.
However, either the production methods known in the art provide a product still too rich in starchy materials, or they cause a loss of PND and OND
soluble during the process. For example, some grinding and sound splitting techniques produce two fractions, one of which is lower in starch. Nevertheless, this fraction still contains large amounts of starchy materials relative to the amounts of hemicellulose and other fibers. It is therefore necessary to provide food ingredients rich in PND and / or OND and low in starch and / or glucose.
There are several methods for separation of starchy materials from PND and / or OND. For example, one method involves separation of starch by solubility in water: starch has low solubility in cold water and can thus be separated from PND and / or OND in solution by difference in solubility. Insoluble materials can be separated from soluble materials by centrifugation or filtration, but this step is difficult to implement on an industrial scale. Solutions containing PND and / or OND and starch generally foul all types of filters, and the starch particles are too small to be efficiently separated by centrifugation.
Another known method involves the exclusion-diffusion chromatography (SEC) before hydrolysis of the starch: on SEC columns, the high molecular weight starch can be separated from the smaller molecules in the form of OND and monosaccharides . However, this method does not give satisfactory results because on the one hand the PND are not separated from the starch, and on the other hand the glucose is not separated from the ONDs.
Another known method involves SEC after complete starch hydrolysis: on SEC columns, glucose can be separated from the larger molecules in the form of OND / PND but as a rule the separation is not precise and the smaller molecule of OND is not properly separated from glucose. In addition, SEC methods require a very high dilution rate, which implies significant production costs to eliminate the wastewater produced.
Another method involves an alcoholic or acidic fermentation process: The starchy materials and glucose can be removed from the solutions by fermentation using more or less specific micro-organisms consuming exclusively or preferably starchy materials and / or glucose. The disadvantage of this method is the production of many different molecules, in small quantities, which have a negative impact on the quality of the product.
All the methods described above are associated with significant losses of materials and money, which makes them unattractive. The different steps required to produce pure OND and / or PND from starch-containing plants are complex and there is no way to produce them in an acceptable way from a point of view. economic than environmental. The problem has been the same for decades.
An object of the present invention is to solve or improve at least one of the disadvantages of the prior art, or to provide a useful alternative.
Summary of the invention
An object of the present invention is to provide a method for producing a functional food additive comprising several conversion steps.
The process of the present invention is a skillful solution, from an economic, environmental, nutri-functional and techno-functional point of view.
In a first aspect, the present invention provides a method as defined in the appended claims. In particular, it proposes a method for producing a composition, in particular a food composition, more particularly a food additive composition, more particularly a functional food additive composition, comprising the steps of to: a) providing a plant material in which the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof, said plant material comprising dietary fiber, and / or starchy materials and optionally glucose, b) converting at least a portion of the dietary fiber to glucose and / or at least one non-digestible oligosaccharide (OND) and / or at least one nondigestible polysaccharide (PND); and / or converting at least a portion of the starchy materials to glucose, c) converting at least a portion of the total glucose, consisting of said optional glucose of step (a) and said glucose obtained in step (b), into gluconic acid and / or a salt thereof, and d) removing at least a portion of said gluconic acid and / or a salt thereof obtained in step (c); thereby obtaining a composition comprising dietary fiber and optionally gluconic acid and / or a salt thereof, wherein said dietary fiber comprises at least one OND selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides, and / or at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose.
In particular, the present invention provides a method of producing a composition comprising the steps of: a) providing a plant material in which the plant is selected from the group consisting of cereals, vegetables, tubers, and mixtures thereof these, wherein said plant material comprises dietary fiber, optionally starchy material and optionally glucose, or wherein said plant material comprises starchy material and optionally glucose, b) (b1) hydrolyzing or transglucosylating at least a portion dietary fiber to glucose and at least one nondigestible oligosaccharide, optionally at least one nondigestible polysaccharide; and optionally hydrolyzing and transglucosylating at least a portion of the optional starchy materials to glucose and at least one non-digestible oligosaccharide, or (b2) hydrolyzing and transglucosylating at least a portion of the starchy materials to glucose and at least one non-digestible oligosaccharide, and optionally hydrolysing at least a portion of the maltooligosaccharides produced in step (b2) to glucose, c) oxidizing at least a portion of the total glucose, consisting of said optional glucose of step (a) and said glucose obtained in step ( b1) or (b2), to gluconic acid or a salt thereof, and d) removing at least a portion of said gluconic acid or a salt thereof obtained in step (c); thereby obtaining a composition comprising gluconic acid or a salt thereof in a concentration by weight of between 11 and 50%, dietary fiber, wherein said dietary fiber comprises: at least one non-oligosaccharide; digestible selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides in a concentration by weight of between 5 and 85%, and optionally at least one non-digestible polysaccharide selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactane-peptides, xyloglucans, mannan, galactomannans and the cellulose in a concentration by weight of between 0 and 20%, optionally glucose in a concentration by weight of between 0 and 2%, and optionally starchy materials in a concentration by weight of between 0 and 5%.
In one embodiment, said method further comprises the step of hydrolyzing at least a portion of the non-digestible polysaccharide included in the dietary fiber to a non-digestible oligosaccharide, wherein said hydrolysis step is performed before, during, between, or after one of the steps (a) to (d).
In one embodiment, said steps (a), (b), (c) and (d) are performed consecutively.
In one embodiment, said step (b) and said oxidation step (c) occur at least in part simultaneously.
In one embodiment, the process comprises removing less than 99% by weight of said gluconic acid or a salt thereof.
In one embodiment, the resulting composition comprises gluconic acid or a salt thereof in a concentration by weight of between 11 and 50%; preferably between 15 and 50%, arabinoxylooligosaccharides in a concentration by weight of between 5 and 85%, and optionally arabinoxylans in a concentration by weight of between 0 and 20%, optionally glucose in a concentration by weight of between 0 and 2%; and optionally starchy materials in a concentration by weight of between 0 and 5%.
The process of this invention is particularly advantageous in that it proposes a novel process for producing an economical and environmentally friendly functional food additive.
With this invention, it is no longer necessary to discard digestible carbohydrates, which reduces the environmental burden. The invention also preserves many raw materials and improves the prebiotic quality of the finished product by synergizing with gluconic acid resulting from the conversion of glucose.
The present invention also relates to the composition directly obtained by means of the process according to the invention.
In a second aspect, the present invention provides a composition suitable for a functional food additive composition as defined in the appended claims, and preferably as a prebiotic composition, also referred to herein as "composition".
The composition according to the present invention comprises: - gluconic acid or a salt thereof in a concentration by weight of between 1 and 60%; at least one OND chosen from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose. and gentiooligosaccharides in a concentration by weight of between 1 and 95%, and / or - at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactane-peptides, xyloglucans mannans, galactomannans and cellulose in a concentration by weight of between 1 and 95%.
One embodiment of the present invention relates to a composition in which the concentration by weight of gluconic acid and / or a salt thereof is between 1 and 60%, preferably between 11 and 50%, and most preferably between 20 and 40% by weight; the concentration by weight of the OND is between 1 and 95%, preferably between 5 and 95%, preferably between 5 and 85%, and most preferably between 10 and 80%; and the concentration by weight of the PND is between 0 and 95%, for example between 0 and 20%, preferably between 1 and 95%, preferably between 5 and 80%, and most preferably between 10 and 50%.
In a preferred embodiment, the composition according to the invention comprises: gluconic acid or a salt thereof in a concentration by weight of between 11 and 50%, at least one non-digestible oligosaccharide chosen from group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides in a concentration by weight between 5 and 85%, and optionally - at least one non-digestible polysaccharide selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose in a concentration by weight included between 0 and 20%, optionally glucose in a concentration by weight of between 0 and 2%, and optionally starchy materials in a concentration by weight of between 0 and 5%.
In one embodiment, said non-digestible oligosaccharide and non-digestible polysaccharide present in said composition are derived from plant materials in which the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof.
In one embodiment, said non-digestible oligosaccharide present in said composition is selected from the group consisting of arabinoxylooligosaccharides, xylooligosaccharides, beta-glucan glucooligosaccharides, cellobiose, organic isomaltooligosaccharides and mixtures thereof.
In one embodiment, said non-digestible polysaccharide present in said composition is selected from the group consisting of arabinoxylans, arabinogalactans, arabinogalactan-peptides, beta-glucans and mixtures thereof.
In one embodiment, the concentration by weight of gluconic acid or a salt thereof in said composition is between 11 and 50%, the concentration by weight of non-digestible oligosaccharide is between 10 and 50% and the concentration by weight of nondigestible polysaccharide is between 0 and 20%.
In one embodiment, the composition comprises gluconic acid or a salt thereof, arabinoxylooligosaccharides and optionally arabinoxylans, preferably said composition comprises gluconic acid or a salt thereof in a concentration of weight between 11 and 50%; preferably between 15 and 50%, arabinoxylooligosaccharides in a concentration by weight of between 5 and 50% and optionally arabinoxylans in a concentration by weight of between 0 and 20%.
In one embodiment, the composition according to the invention further comprises inulin and / or oligofructose.
In one embodiment, the gluconic acid salt present in said composition is selected from sodium gluconate, potassium gluconate, calcium gluconate, magnesium gluconate, iron gluconate, selenium gluconate, copper gluconate or zinc gluconate.
The compositions according to the present invention can be formulated as a powder, a liquid or a powder dispersion in a liquid.
The compositions according to the invention are particularly useful as a food additive, in particular as a functional food additive and preferably as a prebiotic composition.
Therefore, the present invention also relates to the use of a composition according to the invention, to confer a technical, nutritional and / or health benefit to a human being or an animal in need thereof.
In one embodiment, the present composition may be used for selective stimulation of growth and / or activity of the gastrointestinal microflora. In another embodiment, said composition can also be used to decontify, improve intestinal transit, improve mineral absorption, improve lipid metabolism and / or improve glucose / insulin regulation. The present composition can also be used to reduce the risk of heart disease, diabetes and / or metabolic syndrome, prevent cancer, have a positive impact on hepatic encephalopathy, regulation of blood glucose / insulinemia, immunomodulation and reduction of inflammation. The present composition is also particularly useful for improving satiety.
The present invention also relates to the use of a composition according to the invention, containing gluconate salts to provide cations to a human being or an animal in need thereof.
In another aspect, the present invention provides a method of preparing a food product using a composition according to the invention. In particular, the present invention provides a method of preparing a food product such as a beverage, comprising the steps of: a. provide a composition according to the invention, and b. formulating said composition in a food product.
In another embodiment, this invention provides a food product or beverage containing the composition of the present invention.
The present invention is now described in more detail. In the following paragraphs, different aspects of the invention are defined in more detail. Unless otherwise indicated, each aspect so defined may be combined with any other aspect. In particular, any features indicated as being preferred or advantageous may be combined with any other characteristic indicated as being preferred or advantageous.
Description of the invention
In describing the process and compositions of the present invention, the terms used are to be interpreted according to the following definitions unless otherwise indicated.
As used herein, the term "comprising" should not be construed as being limited to the definitions given below; this means that it should not exclude other elements or steps.
Any reference to "an embodiment" in this description means that a particular feature, structure or feature described with respect to the embodiment is included in at least one embodiment of the present invention. Thus, the use of the expression "in one embodiment" in several places of this description is unnecessary because it designates the same embodiment. In addition, particular features, structures, or features may be combined in any suitable manner, as would be readily apparent to those skilled in the art upon reading this description, in one or more embodiments. On the other hand, although some embodiments described herein include some but not other features included in other embodiments, the combinations of features of different embodiments are intended to be within the scope of the invention. invention, and form different embodiments, as would be understood by those skilled in the art.
As used in the description and the appended claims, the singular forms "a" and "la" include several referents unless otherwise indicated. For example, "an OND" refers to an OND or more than one OND.
As used herein, the term "monosaccharide" refers to a single sugar unit which is the oligo- and polysaccharide building block. Non-limiting examples of monosaccharides include glucose, fructose, xylose, arabinose, galactose, mannose and the like.
As used herein, the term "carbohydrate" refers to a polyhydroxyaldehyde (aldose) or ketone (ketose) or a substance that produces one of these substances by hydrolysis.
As used herein, the term "dietary fiber" or "fiber" refers to the edible parts of plants or the like carbohydrates that are resistant to digestion and absorption in the small intestine of humans with fermentation. complete or partial in the large intestine. Dietary fiber includes non-digestible polysaccharides, non-digestible oligosaccharides, lignin and associated plant substances. (Cereal Foods World, 2001, 46, 112-126). In the context of the present invention, dietary fiber or fiber refers to non-digestible polysaccharides and / or non-digestible oligosaccharides.
As used herein, the term "degree of polymerization" or "DP" refers to the number of monosaccharide residues present in an oligo- or polysaccharide.
As used herein, the term "polysaccharide" refers to a carbohydrate composed of a large number (DP> 10) of monosaccharides linked by glycosidic linkages. Non-limiting examples of naturally occurring polysaccharides are plant cell wall polysaccharides such as cellulose, pectins, arabinans / arabans, arabinoxylans, xylans, arabinogalactans, xyloglucans, beta-glucans or other polysaccharides. such as starches, galactomannans, mannans, arabinogalactans and fructans.
As used herein, the term "oligosaccharide" refers to a carbohydrate composed of a delimited number of monosaccharides linked by glycosidic linkages; the DG is generally between 2 and 10. Non-limiting examples of naturally occurring oligosaccharides are sucrose, cellobiose, raffinose, fructo-oligosaccharides and galacto-oligosaccharides.
As used herein, the term "starchy materials" refers to starch and / or its hydrolysis products, such as dextrins, maltodextrins, maltose and / or mixtures of all or part of of them. In general, starchy materials can be hydrolysed to monosaccharides in the upper part of the gastrointestinal tract, first by acid action in the stomach and then by endogenous enzymes from the gastrointestinal tract. The monosaccharides obtained are then absorbed into the blood. As used herein, the term "starch" refers to a carbohydrate polysaccharide comprising a large number of glucose monosaccharide units linked by glycosidic linkages. Most plant seeds and tubers contain starch which is mainly present as amylose and amylopectin.
As used herein, the term "indigestible oligosaccharide (NDO) and nondigestible polysaccharide (PND)" refers to complex carbohydrates that escape digestion and / or uptake into the upper digestive tract of humans, primarily through because of the configuration of their osidic bonds. They thus arrive in the large intestine where part of them can be partially or totally fermented by endogenous microflora. This fermentation process produces short chain gases and / or fatty acids such as, for example, acetate, propionate and butyrate.
As used herein, the term "plant material" refers to plant material derived from plants, including, inter alia, cereals, vegetables and tubers. Most of these plants contain starch.
As used herein, the term "cereals" refers to cereal crops including, but not limited to, wheat, oats, rye, barley, sorghum, maize, rice, millet and triticale.
As used herein, the term "vegetables" refers to plants of the family Leguminosae including, inter alia, peas, beans, lentils, soybeans and lupine.
As used herein, the term "tubers" refers to plants with rhizomes or roots including, inter alia, potato.
As used herein, the term "prebiotic" refers to a non-digestible (or poorly digestible) food ingredient that positively impacts the host by selectively stimulating growth and / or activity of a bacterium or organism. a limited number of bacteria in the colon, and thus improves the health of the host (Gibson & Roberfroid, 1995, J Nutr 125, 1401-1412.).
As used herein, the term "prebiotic effect" refers to the selective stimulation of the growth and / or activity of a bacterium or a limited number of bacteria in the colon, thereby improving the health of the host. In the context of the last two definitions, "host" should be understood to mean a human being or an animal.
As used herein, the term "food" includes food for human or animal consumption.
As used herein, the term "food additive" refers to an ingredient, additive, component or supplement suitable for incorporation into human or animal foods.
As used herein, the term "functional food additive" refers to an ingredient, additive, component or supplement suitable for incorporation into human or animal foods that provide technical, nutritional and / or health benefit to humans. host such as, for example, a prebiotic effect and / or other nutritional / health benefit related to the selective stimulation of certain colon bacteria, including deconstipation, improvement of intestinal transit, improvement of mineral absorption , improving lipid metabolism and improving the regulation of blood glucose / insulinemia, and thus reducing the risk of heart disease, diabetes and / or metabolic syndrome, cancer prevention, the positive impact on the hepatic encephalopathy, immunomodulation, reduction of inflammation or improvement of satiety.
As used herein, the terms "isomaltooligosaccharides" or "IMO" refer to glucose oligosaccharides having specific α-bonds. To be considered an IMO, the glucooligosaccharide must have at least one of these types of specific bonds between 2 glucose monomers: a (1-6) (classical IMO), a (1-2) (koji family) or a (1-3) (Nigerian family). These linkages give IMO their low digestibility or non-digestibility by human enzymes. The most common binding in IMO is the α (1-6) binding between glucose. The most common IMO are: isomaltose (aD-Glcp- (1-> 6) -aD-Glcp), panose (aD-Glcp- (1- + 6) -aD-Glcp- (1-> 4 ) -D-Glcp) and isomaltotriose (aD-GIcp-O3-αD-GIP1-Tej-D-GIcp). In one embodiment of the present invention, it is preferably organic, i.e., as an organic food or organic ingredient.
As used herein, the terms "arabinoxylooligosaccharides" or "AXOS" refer to oligosaccharides of xylose units linked by β (1-4) linkages and substituted at different degrees in 0-2 and / or 0-3 by units of arabinose. Ferulic acid, galactose and / or glucuronic acid may also be present in the structure of the oligosaccharide.
As used herein, the term "gluconic acid" refers to an oxidizing product of glucose, wherein the C1-hydroxyl group of glucose is oxidized to a carboxylic acid group. Gluconic acid is a non-carbohydrate organic acid monomer. Gluconate can be defined as any possible salt of gluconic acid, regardless of its countercation, including, inter alia, sodium, potassium, calcium, magnesium, iron, selenium, copper or zinc. The composition according to the present invention comprising gluconate salts has the advantage of providing intestinal cations in a more bioavailable form. The present invention therefore relates to the use of a composition as defined herein for providing cations to a human or animal in need thereof.
As used herein, unless otherwise indicated, the term "gluconic acid" includes gluconic acid and / or a salt thereof (gluconate) and / or any hydrated, dehydrated or solvated form thereof.
As used herein, the terms "organic food" or "organic ingredient" mean a food or ingredient produced in accordance with the "organic or organic community" which is well known for its refusal to use non-organic fertilizers. pesticides, purification techniques, packaging techniques, etc.
As used herein, the term "reaction medium" refers to the mixture from the plant material in which the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof, said plant material comprising dietary fiber, and / or starchy material and optional glucose and / or their derivatives. According to the present invention, starchy materials and optional glucose must be at least partially removed from the reaction medium. Non-limiting examples of reaction medium may be, for example, the raw material used for the process according to the invention. This may be, for example, the overflow of a three-phase decanter in a wheat starch production unit, or it may be process water from the separation of gluten and starch.
As used herein, the term "%" refers to "% by weight expressed on dry matter". The% can be calculated on the total reaction medium or composition according to the present invention.
According to one embodiment of the present invention, a functional food additive composition is prepared using a method comprising the steps of: a) providing a plant material in which the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof, wherein said plant material comprises fibers, optionally starchy materials and optionally glucose, preferably said plant material comprising starchy material, fiber and optionally glucose; or wherein said plant material comprises starchy material and optionally glucose, b) (b1) hydrolyzing or transglucosylating some or all of the fiber to glucose and at least one OND and optionally at least one PND, and optionally hydrolyzing and transglucosylating all or some of the starchy materials to glucose and at least one OND, or (b2) hydrolyzing and transglucosylating at least a portion of the starchy materials to glucose and at least one OND, and optionally hydrolyzing at least a portion of the maltooligosaccharides produced in step (b2) to glucose, c) oxidizing some or all of the total glucose, consisting of said optional glucose of step (a) and said glucose obtained in step (b1) or (b2), in gluconic acid or a salt thereof, and d) removing a portion of said gluconic acid and / or a salt thereof obtained in step (c); thereby obtaining a composition comprising 11 to 50% by weight of gluconic acid or a salt thereof, wherein the fibers comprise: 5 to 85% by weight of at least one OND selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides, and optionally at 20% by weight of at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglycans, mannans, galactomannans and cellulose, and less of 2% of glucose and less than 5% of starchy materials.
One embodiment of the present invention relates to a method wherein said dietary fibers comprise at least one OND and at least one PND.
The process according to the present invention is an efficient and attractive production method of a functional food additive composition having specific, economical and environmentally friendly unexpected properties.
Those skilled in the art will understand that the steps of the present process can be carried out consecutively and that in some cases certain steps can be carried out, in whole or in part, simultaneously, as is the case with step (b) conversion (hydrolysis or transglucosylation) and step (c) conversion (oxidation). One embodiment of the present invention relates to a method in which the steps of process (a) to (d) are performed consecutively. In another embodiment, step (c) of conversion (oxidation) and step (d) of elimination can take place at least partly simultaneously.
In one embodiment, the present invention provides a method of producing a composition comprising the steps of: (a) providing a plant material wherein the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof, wherein said plant material comprises starchy materials, dietary fiber and optionally glucose; or wherein said plant material comprises starchy materials and optionally glucose, (b) converting (hydrolyzing and transglucosylating) at least a portion of said starchy materials to glucose and at least one OND, and optionally hydrolyzing at least a portion of the maltooligosaccharides produced in step (b) in glucose, (c) converting (oxidizing) at least a portion of the total glucose, consisting of said optional glucose of step (a) and said glucose obtained in step (b), into and (d) removing at least a portion of said gluconic acid and / or a salt thereof obtained in step (c); thereby obtaining a composition comprising 11 to 50% by weight of gluconic acid or a salt thereof and dietary fiber, wherein said dietary fiber comprises 5 to 85% by weight of at least an OND selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides and optionally 0 to 20% by weight of at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose, and between 0 and 2% by weight of glucose and between 0 and 5% of starchy materials.
In one embodiment, said starchy materials are at least partially converted to non-digestible oligosaccharide before, during, between, or after any of steps (a) to (d). Preferably, said starchy materials are at least partially converted to at least one OND during step (b). In a preferred embodiment, said starchy materials are at least partially converted to IMO during step (b).
According to one embodiment of the present invention, a functional food additive composition is prepared using a method comprising the steps of: a) providing a plant material in which the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof, wherein said plant material comprises fibers, optionally starchy material and optionally glucose, b) hydrolyzing or transglucosylating some or all of the fibers to glucose and at least one OND and optionally at least one PND, and optionally hydrolyzing and transglucosylating all or a portion of the starchy material to glucose and at least one non-digestible oligosaccharide, c) oxidizing some or all of the total glucose, consisting of said optional glucose of the step (a) and said glucose obtained in step (b), gluconic acid or a salt thereof, and d) removing a portion of said gluconic acid and / or a salt thereof obtained in step (c); thereby obtaining a composition comprising 11 to 50% by weight of gluconic acid or a salt thereof, wherein the fibers comprise: 5 to 85% by weight of at least one OND selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides, and optionally at 20% by weight of at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactane-peptides, xyloglucans, mannans, galactomannans and cellulose, and between 0 and 2% by weight of glucose and between 0 and 5% by weight of starchy materials.
In another embodiment, the present invention provides a method of producing a composition comprising the steps of: (a) providing a plant material wherein the plant is selected from the group consisting of cereals, vegetables, vegetables, tubers and mixtures thereof, said plant material comprising starchy material and optionally glucose, (b) converting (hydrolyzing and transglucosylating) at least a portion of said starchy material into at least one OND and glucose, and optionally hydrolyzing to least part of the maltooligosaccharides produced in step (b) in glucose, (c) converting (oxidizing) at least a portion of the total glucose, consisting of said optional glucose of step (a) and said glucose obtained in step (b), gluconic acid or a salt thereof, and (d) removing at least a portion of said gluconic acid and / or a salt thereof obtained in step (c); thereby obtaining a composition comprising gluconic acid or a salt thereof, at least one OND, optionally at least one PND, wherein said at least one OND is selected from the group consisting of xylooligosaccharides , arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides, and said at least one PND is selected from: the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose. Preferably, said composition comprises between 11 and 50% by weight of gluconic acid or a salt thereof, between 5 and 85% by weight of OND and optionally between 0 and 20% by weight of PND, between 0 and 2% by weight of glucose and between 0 and 5% of starch.
In another embodiment, the present invention provides a method of producing a composition comprising the steps of: (a) providing a plant material wherein the plant is selected from the group consisting of cereals, vegetables, vegetables, tubers and mixtures thereof, said plant material comprising dietary fiber and optionally glucose, (b) converting (hydrolyzing or transglucosylating) at least a portion of said dietary fiber to glucose and / or at least one non-digestible oligosaccharide and or at least one non-digestible polysaccharide, preferably hydrolyzing or transglucosylating at least a portion of said dietary fiber to glucose and at least one OND and optionally at least one PND, (c) converting (oxidizing) at least a portion of the glucose total, consisting of said optional glucose of step (a) and said glucose obtained in step (b), of gluconic acid or a salt thereof, and (d) removing at least a portion of said gluconic acid and / or a salt thereof obtained in step (c); thereby obtaining a composition comprising dietary fiber and gluconic acid or a salt thereof, wherein said dietary fiber comprises: at least one OND selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides, and optionally at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose. Preferably, said composition comprises between 11 and 50% by weight of gluconic acid or a salt thereof, between 5 and 85% by weight of OND and optionally between 0 and 20% by weight of PND, between 0 and 2% by weight of glucose and between 0 and 5% of starch.
The method according to the invention may also comprise a step in which at least one PND included in the plant material is at least partially converted (hydrolysed) to OND before, during, between, or after any one of steps (a) to ( d).
Step (a) of the present process comprises providing a plant material comprising dietary fiber, optionally starchy material and optionally glucose, or providing a plant material comprising starchy material and optionally glucose. In one embodiment, step (a) of the present process comprises providing a plant material comprising starchy materials, dietary fiber and optionally glucose. In another embodiment, step (a) of the present process comprises providing a plant material comprising starchy materials and optionally glucose. In another embodiment, step (a) of the present process comprises providing a plant material comprising dietary fiber and optionally glucose.
Different raw materials, containing starchy materials and / or dietary fibers and optional glucose, may be provided in this process step. For the purposes of this invention, the raw material will come from plants (plant material), which plants will be selected from the group consisting of cereals, vegetables, tubers and any possible mixtures thereof. Non-limiting examples of suitable plant material include cereal, vegetable and tuber derivatives, including cereal bran, derivatives derived from the separation of starch and gluten, starch derived products obtained from wet milling of maize, products derived from the starch industry, cellulose, hemicellulose, lignocellulosic material, etc. and mixtures thereof.
In one embodiment, during a preliminary phase of step (a), the starch or the starchy materials included in the plant material can be converted (hydrolysed or transglucosylated) at least partially into dietary fiber, preferably in OND. In one embodiment, this preliminary conversion step comprises treating the starchy materials with an enzyme such as alpha-amylase, and then treating the reaction product of said amylase hydrolysis with a beta-amylase and a transglucosidase.
In another embodiment, during a preliminary phase of step (a), the PND included in the plant material can be converted (hydrolysed or transglucosylated) at least partially into OND and / or PND.
Suitable non-restrictive examples of such plant materials from different industries / technologies usable in step (a) are: the different process waters of the starch and gluten separation industries or the overflow of a settler at three phases in a wheat starch production unit, or the suspension obtained after immersion in the water of cereal bran, for the production of functional food additives containing arabinoxylans, arabinoxylooligosaccharides and / or beta-glucan . Another suitable example is the mixture of maltodextrins, glucose and IMO, wherein said mixture is obtained during the production of IMO from starch, for the production of IMO and preferably organic IMO.
In one embodiment, pretreatment of the raw materials can be performed, if necessary, before they are processed according to the present invention. This pretreatment step may comprise the physical separation of the most important part of the solid material. This pretreatment may be useful for first separating (removing) a portion of the starchy material. Various suitable techniques can be used for this pretreatment, including centrifugation, microfiltration, centrifugal decantation, filtration, sedimentation, etc. In some cases, the hydrolytic action of certain proteases (particularly alkaline proteases) prior to the physical separation step may be useful to better clean the raw material.
Step (b) of the present process comprises the conversion (hydrolysis or transglucosylation) of at least a portion of the dietary fiber to glucose and / or (preferably and) at least one non-digestible oligosaccharide and / or at least one polysaccharide non-digestible, and / or converting at least a portion of the starchy materials to glucose and optionally to OND, and optionally hydrolyzing at least a portion of the maltooligosaccharides (produced during the hydrolysis of starchy materials) to glucose. In one embodiment, said step (b) of the present process comprises converting (hydrolyzing) at least a portion of said starchy materials to glucose. In one embodiment, said step (b) of the present process comprises hydrolyzing and transglucosylating at least a portion of said starchy materials into glucose and OND. In one embodiment, step (b) comprises hydrolyzing and transglucosylating at least a portion of the starchy materials to glucose and at least one OND, and optionally hydrolyzing at least a portion of the maltooligosaccharides. products in said step in glucose.
This step of conversion of starchy materials and / or dietary fiber can be carried out enzymatically or chemically. Preferably, said step (b) is carried out enzymatically.
In one embodiment, the pH and temperature of the plant material of step (a) (also referred to herein as "raw material"), optionally after pretreatment, is adjusted to provide efficient conversion of starch materials to glucose. The usual techniques of the dextrose producing industries provide appropriate guidelines at this stage of the process. For example, the starch may be gelatinized and an injection cooker is a suitable apparatus for these purposes.
When the conversion step is carried out enzymatically, non-limiting enzymes suitable for the conversion of starchy materials may be chosen from amylases and glucoamylases, in particular, inter alia, alpha-amylase or beta-amylase. , amyloglucosidase and alpha-glucosidase. Cellulase is a non-limiting example of an enzyme suitable for the conversion of dietary fiber such as cellulose.
In one embodiment, said converting step (b) comprises treating starchy materials with an alpha-amylase. In another embodiment, said conversion step (b) comprises treating starchy materials with a beta-amylase. In another embodiment, said conversion step (b) comprises treating the starchy materials with a glucoamylase.
In one embodiment, said converting step (b) first comprises treating the starchy materials with an alpha-amylase, and then treating the resulting reaction product with a beta-amylase, optionally in the presence of a transglucosidase. The reaction product of the beta-amylase treatment can then be treated with glucoamylase or transglucosidase.
The conversion step (b) using the amylase can be carried out at a temperature between 35 ° C and 100 ° C, preferably at a temperature between 40 ° C and 95 ° C.
In one embodiment, said conversion step (b) further comprises treating the resulting reaction product with other enzymes such as tranglucosidase, glucoamylase, alkalase, and / or alkaline protease. In one embodiment, said conversion step (b) further comprises treating the resulting product with glucoamylase, alkalase and alkaline protease.
The use of a chemical process for the conversion step (b) is also possible in the present invention. For example, acidification can be carried out using an acid such as hydrochloric acid and at an appropriate temperature and optimum pH to allow the hydrolysis of most of the starchy materials to glucose. For example, when this step is carried out chemically at pH 1.6 and 125 ° C, at a pressure of about 17 bar, a starch solution can reach a dextrose equivalent of 85 DE after 10 minutes.
The degree of progression of the conversion step (b) can determine a portion of the glycemic index (GI) of the finished product. The greater the amount of starchy material escaping this step of conversion to glucose, the greater the amount of starchy material remaining in the finished product and the higher the GI of the finished product.
In one embodiment, during this conversion step (b), at least 50% by weight of the starchy materials are converted to glucose. In a preferred embodiment, at least 70% by weight of the starchy materials is converted to glucose. Most preferably, at least 90% by weight of the starchy materials is converted to glucose.
In another embodiment, during this conversion step (b), at least 50% by weight of the dietary fiber is converted to OND and / or glucose. In a preferred embodiment, at least 70% by weight of the plant material is converted to OND and / or glucose. Most preferably, at least 90% by weight of the plant material is converted to OND and / or glucose.
Step (c) of the present process comprises converting (oxidizing) at least a portion of the glucose to gluconic acid and / or a salt thereof.
The conversion step may be carried out chemically, electrochemically, isoelectrochemically, enzymatically or microbiologically. When carried out microbiologically, said reaction can be carried out using, for example, Aspergillus niger and / or Gluconobacter oxydans and the like.
One embodiment of the present invention relates to a process wherein step (c) of converting glucose to gluconic acid and / or a salt thereof is carried out by enzymatic means. The appropriate enzymatic conversion of glucose to gluconic acid is described below and illustrated in Reaction Scheme 1.
ß-D-glucosc - O2 + H30 Glucose D-gluconic acid4-H202
Reaction Scheme 1
An enzyme suitable for this enzymatic conversion is glucose oxidase (GOX). Glucose oxidase is commercially available and its operating conditions are well known (eg Gluzyme ™ from Novo Nordisk). A schematic representation of the enzymatic conversion of glucose to gluconic acid by glucose oxidase is illustrated in Reaction Scheme 1. The reaction is a two-step reaction, wherein the first step occurs in the presence of GOX and includes the conversion of β -D-Glucose (C6H1206) to D-gluconic acid (C6H1207) under aqueous conditions. The second step involves the reduction of 02 to hydrogen peroxide. Hydrogen peroxide is one of the products resulting from the oxidation of glucose. The peroxide is removed using, for example, catalase in the reaction medium. In general, catalase is present in commercially available glucose oxidase preparations. A high catalase assay in the reaction medium will also have a positive effect on the glucose oxidation reaction. The catalase suitable for use in the glucose oxidation step may be selected from the various commercially available catalases. Other suitable techniques for degradation of hydrogen peroxide include the use of reducing agents (eg, sodium bisulfite), metal catalysts or ultraviolet lamps. Sodium bisulfite may be added advantageously at the very beginning of the process to act as an antioxidant and to prevent excessive coloring of the solution, which coloration occurs during heating and oxygen uptake.
The oxidation of glucose to gluconic acid is preferably carried out in the presence of excess oxygen. Oxygen can be dissolved in the reaction medium. Preferably, air or oxygen is dispersed in the reaction medium throughout the duration of the reaction.
The pH is preferably adjusted and maintained to maintain the activity of glucose oxidase and catalase at an optimal level. This can be done using a suitable buffer solution or by adding an alkaline agent such as sodium hydroxide, calcium carbonate or calcium hydroxide. The use of calcium carbonate or calcium hydroxide has the advantage of regulating the pH, but will also precipitate a portion of the gluconic acid produced in the form of gluconate, which can be further separated by filtration , for example. Other cations may be used to precipitate gluconic acid, including magnesium, selenium, zinc, copper or iron. Alternatively, the gluconate obtained after precipitation is converted into another salt by a salt exchange process.
In one embodiment of this invention, at least 50% by weight of the total glucose is converted to gluconic acid, which produces a low glycemic index of the functional food additive produced.
In a preferred embodiment of this invention, at least 70% by weight of the total glucose is converted to gluconic acid, which produces a low glycemic index of the functional food additive produced.
In one embodiment, during this conversion step (c), at least 50%, preferably at least 70% and most preferably at least 90% by weight of the total glucose is converted to gluconic acid and / or a sodium salt. this one.
This produces a composition having a personalized glycemic index, and when 90% glucose is converted, a composition having a very low glycemic index is produced.
Step (d) of the present process comprises removing at least a portion of the gluconic acid product and / or a salt thereof.
Part of the gluconic acid and / or a salt thereof may be separated from the reaction medium using one of the following techniques, including but not limited to ion exchange, electrodialysis or precipitation.
In step (c), the elimination of gluconic acid based on the precipitation of calcium gluconate has already been mentioned.
One embodiment of the present invention relates to a process wherein step (d) comprises removing less than 99% by weight of the gluconic acid produced in step (c) and preferably less than 80% by weight. and most preferably less than 60% by weight of gluconic acid and / or a salt thereof.
In a preferred embodiment, the calcium gluconate is precipitated at a temperature of about 15 ° C and separated (for example, by filtration, centrifugation, decantation, ...) from the reaction medium. In this embodiment, the gluconic acid is removed so that only a residual amount of gluconic acid does not exceed 30% by weight of the composition.
In another embodiment, removal of some or all of the gluconic acid is accomplished through a demineralization technique using ion exchange resins or electrodialysis. Gluconic acid can be selectively removed using a simple strong anion exchange resin. Cations and gluconic acid can be simultaneously removed using a strong cation exchange resin and weak anion. For the latter purpose, electrodialysis is also suitable.
It will be appreciated by those skilled in the art that, following detailed steps (a) to (d) of the process, the reaction medium may be subjected to additional treatments to make it a stable and marketable functional food additive. However, without being exhaustive, one or more other treatments may be applied to provide a functional food additive with improved taste performance, producing less aftertaste and less impurities. These include filtration, ultrafiltration, activated carbon treatment, water evaporation, pasteurization, sterilization and spray drying.
The production of functional food additives according to the present invention optionally comprises converting at least a portion of the PNDs included in the plant material to OND. This conversion step can take place at different times before, during, between, or after any of steps (a) through (d).
The skilled person is responsible for choosing the most appropriate combination of steps, so as to achieve its objectives optimally.
An advantage of the present invention is that it makes it possible to produce purified IMO in the form of organic ingredients, since the conversion of glucose to gluconic acid followed by the precipitation of gluconate renders the other purification techniques unnecessary, in particular the exchange of ions, which techniques are not allowed for the production of organic foods.
The present invention also relates to the composition directly obtained by means of the process according to the invention. The present invention therefore relates to a composition comprising 11 to 50% by weight of gluconic acid and / or a salt thereof, and dietary fiber, wherein said dietary fiber comprises: at least one OND selected from group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides, and / or minus one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose, and between 0 and 2% by weight of glucose and between 0 and 5% by weight of starch.
In a preferred embodiment, TOND is an oligosaccharide having a degree of polymerization of between 2 and 10.
In a preferred embodiment, the PND is a polysaccharide having a degree of polymerization greater than 10.
One embodiment of the present invention relates to a process in which the food composition obtained comprises at least one OND in a concentration by weight of between 1 and 85%, and / or at least one PND in a concentration by weight of between 1 and 85%, and gluconic acid and / or a salt thereof in a concentration by weight of between 10 and 50%.
One embodiment of the present invention is directed to a composition wherein said dietary fiber comprises at least one OND and at least one PND.
In one embodiment, said OND is selected from the group consisting of arabinoxylooligosaccharides, xylooligosaccharides, beta-glucan oligosaccharides, cellobiose, organic isomaltooligosaccharides and mixtures thereof. In another embodiment, said PND is selected from the group consisting of arabinoxylans, arabinogalactans, arabinogalactan-peptides, beta-glucans and mixtures thereof. Preferably, the composition according to the invention comprises at least one OND chosen from the group consisting of arabinoxylooligosaccharides, xylooligosaccharides, beta-glucan oligosaccharides, cellobiose, organic isomaltooligosaccharides and mixtures thereof, and at least one a PND selected from the group consisting of arabinoxylans, arabinogalactans, arabinogalactan-peptides, beta-glucans and mixtures thereof. Preferably, the composition according to the invention comprises gluconic acid or a salt thereof, at least one OND which is arabinoxylooligosaccharides and at least one PND which is arabinoxylans. Preferably, the composition according to the invention comprises selenium gluconate, at least one OND which is arabinoxylooligosaccharides and at least one PND which is arabinoxylans.
According to one embodiment, said at least one OND is cellobiose or isomaltooligosaccharide. Preferably, said isomaltooligosaccharide is an organic isomaltooligosaccharide.
Table 1 indicates the structure and origin of the non-restrictive examples of ONDs suitable for use in the present invention.
Table 1

G = glucose, X = xylose, M = mannose; n = number of monosaccharide units
Table 2 indicates the structure and origin of non-restrictive examples of PNDs suitable for use in the present invention.
Table 2

G = glucose, X = xylose, A = arabinose, Ga = galactose, M = mannose
In view of the prebiotic effects of the OND and / or the PND, the composition obtained according to the method of the invention is useful for conferring a technical, nutritional and / or sanitary benefit to an individual in need. In one embodiment, the present composition may be used for selective stimulation of growth and / or activity of the gastrointestinal microflora. In another embodiment, said composition may also be used to decontify, improve intestinal transit, improve mineral absorption, improve lipid metabolism and improve glucose / insulin regulation. The present composition can also be used to reduce the risk of heart disease, diabetes and / or metabolic syndrome, prevent cancer, have a positive impact on hepatic encephalopathy, immunomodulation and inflammation reduction. The present composition is also particularly useful for improving satiety.
The present invention also provides a composition suitable for a functional food additive composition, and preferably in the form of a prebiotic composition, comprising: - gluconic acid or a salt thereof in a concentration by weight of between 1 and 60%, preferably between 11 and 50%, - at least one OND selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides in a concentration by weight of between 1 and 95%, and optionally at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans , mannans, galactomannans and cellulose in a concentration by weight of between 0 and 95%, preferably between 1 and 95%, preferably between 0 and 20% and more preferably between 5 and 20%.
In one embodiment, said composition comprises: gluconic acid or a salt thereof in a concentration by weight of between 1 and 60%, preferably between 11 and 50%, at least one OND chosen from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides in a concentration of weight between 1 and 95%, preferably between 5 and 85%, and - at least one PND selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides, xyloglucans, mannans, galactomannans and cellulose in a concentration by weight of between 1 and 95% of preferen this between 5 and 20%.
The OND and the PND that can be used in the present composition can be extracted from natural sources, obtained by enzymatic treatment, and / or produced chemically. For example, PNDs such as plant cell wall constituents or hemicelluloses may be used, but PNDs and synthetic ONDs may also be used which are primarily but not exclusively produced from starch.
In one embodiment, the ONDs and PNDs usable in the present composition are derived from plant materials in which the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof.
The composition according to the present invention comprises gluconic acid, an organic acid monomer (DP 1) which is not a carbohydrate, and moreover at least one OND (DP 2 to 10) and at least one PND (DP> 10), which produces a functional food additive whose distribution of chain lengths is well balanced.
Gluconic acid and / or a salt thereof is present in the composition in a concentration by weight of between 1 and 60%, preferably between 10 and 50%, preferably between 11 and 50%, preferably between 15 and 50%, and most preferably between 20 and 40%.
The OND present in said composition is preferably selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides and is present in the composition in a concentration by weight of between 1 and 95%, preferably between 5 and 90%, preferably between 5 and 85%, and most preferably between 10 and 80%. %. The PND present in said composition is preferably selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactanpeptides, xyloglucans, mannans, galactomannans and cellulose in a concentration by weight of between 0 and 95%, preferably between 0 and 20%, preferably between 1 and 95%, preferably between 5 and 80%, preferably between 5 and 20%, between 10 and 50% and most preferably between 10 and 20%. %.
In a preferred embodiment, said OND is selected from the group consisting of arabinoxylooligosaccharides, xylooligosaccharides, beta-glucan glucooligosaccharides, cellobiose, organic isomaltooligosaccharides and mixtures thereof. Preferably, the OND is chosen from arabinoxylooligosaccharides.
In another preferred embodiment, said PND is selected from the group consisting of arabinoxylans, arabinogalactans, arabinogalactan-peptides, beta-glucans and mixtures thereof. Preferably, the PND is chosen from arabinoxylans.
In a still more preferred embodiment, the OND is selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta glucan glucooligosaccharides and mixtures thereof, and the PND is selected from the group consisting of arabinoxylans. arabinogalactans, arabinogalactan-peptides, beta-glucans and mixtures thereof. In a still more preferred embodiment, the OND is selected from arabinoxylooligosaccharides, and the PND is selected from arabinoxylans.
In yet another embodiment, the OND is cellobiose or ΓΙΜΟ organic.
In another embodiment, the composition according to the present invention may further comprise 1 to 60% by weight of inulin and / or oligofructose. Preferably, the composition may comprise between 5 and 50%, preferably between 10 and 40%, more preferably between 20 and 30% by weight of inulin.
The composition may be formulated as a powder, a liquid or a powder dispersion in a liquid.
The presence of gluconic acid together with OND and PND surprisingly covers the bitter taste and / or after-taste, which is characterized by a "vegetable taste" associated with the OND and / or PND from vegetable matter.
The presence of gluconic acid with certain ONDs and PNDs also makes it possible, in certain specific cases, to obtain the present composition in liquid form such as a syrup formulation. In the formulation of the prior art, the presence of the longest chains with low solubility does not make it possible to obtain a concentration in the final solution compatible with a stable syrup formulation. For example, the mixture of arabinoxylooligosaccharides (OND) and arabinoxylans (PND) is polydispersed. The dry matter concentration required for good natural osmotic preservation is such that the syrup becomes too viscous and is not suitable for a syrup formulation. The present composition, with the presence of gluconic acid and / or a salt thereof, solves this problem and to obtain a syrup having a reduced concentration of dry matter.
The gluconic acid of the present invention is useful as a reducing agent for the aqueous activity of the composition. The higher water content of the present composition reduces the viscosity of the final solution, which is compatible with the syrup formulation which contains molecules having a high degree of polymerization. Therefore, gluconic acid having a preservative effect makes it possible to produce a syrup formulation having a dry matter content which would not have been sufficient for good conservation, if the solution consisted solely of OND and PND.
Another surprising advantage of the composition produced according to the present invention is a positive effect on the glass transition temperature (Tg). For example, the combination of gluconic acid with arabinoxylan and arabinoxylooligosaccharides or with inulin reduces the Tg of the composition by a few degrees (° C) (see Table 3 of Example 10). Without being limited to any theory, it is believed that this is due to the plasticizing activity of gluconic acid. It has been surprisingly discovered that gluconic acid can act as a plasticizer. This is particularly useful in food preparations in which a plasticizing effect is highly desired, including, inter alia, cereal bars, cakes, cookies, sweets, ice creams and the like.
The compositions according to the invention are particularly useful as a food additive, in particular as a functional food additive and preferably as a prebiotic composition.
Therefore, the present invention also relates to the use of a composition according to the present invention as a functional food additive.
The use of the compositions according to the present invention confers indeed several nutritional and / or health benefits, because of the presence of gluconic acid associated with the presence of PND and OND.
Selective fermentation in the intestine by one or more healthy microorganisms such as Bifidobacteria or Lactobacilli is called prebiotic effect. The specificity of gluconic acid, which is a prebiotic non-glucidic organic monomeric acid, is believed to confer synergistic effects with OND and PND on several health benefits listed below.
The composition according to the present invention, by its combination of gluconic acid with at least one OND and PND, can be used for its prebiotic effect. In fact, the synergistic effects are most likely related to the balanced distribution of chain lengths in the functional food additive: a non-carbohydrate organic monomeric acid (DP 1) in combination with one or more non-digestible oligosaccharides (DP 2 to 10). ) and one or more nondigestible polysaccharides (DP> 10). These different types of molecules having different chain lengths can be fermented by different types of beneficial microorganisms and / or at various locations in the large intestine. In this way, various benefits of various types of beneficial microorganisms could be combined (eg, butyrate production, vitamin production, production of antimicrobial substances, ...) and / or benefits could be spread throughout large intestine, taking into account the fact that smaller molecules (DP = <10), and in particular gluconic acid (DP = 1), are degraded preferably in the proximal part and larger molecules (DP> 10 ) in the most distal part of the colon.
The composition of the present invention may be useful in providing technical, nutritional and / or health benefits to an individual in need. The composition may be used for selective stimulation of growth and / or activity of the gastrointestinal microflora. In another embodiment, said composition can also be used to decontify, improve intestinal transit, improve mineral absorption, improve lipid metabolism and / or improve glucose / insulin regulation. The present composition can also be used to reduce the risk of heart disease, diabetes and / or metabolic syndrome, prevent cancer, have a positive impact on hepatic encephalopathy, immunomodulation and inflammation reduction. The present composition is also particularly useful for improving satiety.
For example, the presence of inulin together with gluconic acid in the composition may be favorable to a higher proportion of butyric acid in the short-chain fatty acid pool produced by the fermentation of the colon, which is beneficial for the health of colonocytes.
The presence in the composition according to the invention of a mixture of a non-carbohydric organic monomeric acid (DP 1) and also of OND and PND of different types and / or of different chain lengths can be considered as optimal in regarding health benefits. The action of molecules of different chain lengths can thus be progressive along the colon, the shortest chains acting first, in the most proximal part of the colon, the longer chains acting in a more distal part of the colon . This causes the stimulation of beneficial bacteria and the production of short chain fatty acids all along the total colonic trajectory and a corresponding overall reduction in the pH of the colon. With a lower pH, the absorption of calcium and other minerals is improved all the way down the colon.
The presence of gluconic acid in the form of calcium gluconate in the composition is also the best way to bring calcium into the colon where it can play its physiological role and be absorbed for a better calcium balance of the host.
Other potential health benefits of the compositions comprising gluconic acid and also at least one PND and at least one OND are closely related to the prebiotic effect and include deconstipation, increased fecal volume, improved function of the large intestine, improvement of mineral absorption, reduction of plasma cholesterol concentrations, improvement of lipid metabolism and thus reduction of the risk of heart disease and / or metabolic syndrome, cancer prevention, impact of hepatic encephalopathy, regulation of blood glucose / insulinemia and immunomodulation. Another potentially interesting health benefit of the first order in the fight against obesity is to act on the sensation of fullness or satiety through the regulation of intestinal peptides such as GLP-1, PYY or ghrelin.
The present invention also relates to a method of preparing a food product or beverage comprising the steps of: a. providing a composition obtained according to the process of the present invention or a composition according to the present invention, and b. formulating said composition in a food product, a food or a drink.
The present invention also relates to a food product containing the composition according to the present invention, as well as a food and a drink containing the same composition.
The following examples illustrate the present invention.
Examples
In Examples 1 to 8, 12 and 13, various embodiments of the process and various compositions according to the invention are presented and illustrated by various products and steps. Example 9 illustrates the plasticizing effect of gluconic acid. Examples 10 and 11 illustrate the prebiotic effect of two compositions according to the embodiments of the present invention.
Example 1 Production of a Slurry Containing Glucose and Arabinoxylan (Steps (a) and (b) of the Process According to an Embodiment of the Invention)
An overflow of three-phase decanter from a starch and gluten separation process was analyzed. The following results were obtained: pH: 5.5; dry matter (DM) = 9.8%; starchy material + glucose = 50% based on MS; arabinoxylans = 21% based on MS; protein (Dumas) = 20% based on MS; others = 9% based on MS.
The product is heated to about 100 ° C, cooled to about 90 ° C, alpha-amylase is added and the slurry is sent to a storage tank for about 3 hours. After centrifugation, the overflow of the centrifuge is then heated again to about 100 ° C. After cooling to about 80 ° C, beta-amylase is added and after about 3 hours the slurry is cooled and maintained at about 55 ° C. At this temperature, glucoamylase, alkalase and alkaline protease are added and the product is sent to a storage tank for about 12 hours. Then, the product is filtered with expanded Perlite as a filter aid, heated again to about 85 ° C and cooled in a cooling and storage room. The product is analyzed and the following results are obtained: pH 5.5; MS = 10%; arabinoxylans = 18.5% on the dry matter basis; free glucose = 47% based on MS; protein (Dumas) = 11% on the basis of MS.
EXAMPLE 2 Production of a Syrup Containing Gluconic Acid, Arabinoxylan and Arabinoxylooligosaccharides (Steps (c) and (d) of the Process According to an Embodiment of the Invention)
One liter of a product prepared in Example 1 is heated to about 20 ° C, passed down through a strong cation exchange resin (Form H) and then returned down through a regenerated resin exchange resin. weak anions (OH form).
The protein content after this ion exchange is 1.5% on the basis of MS.
This demineralized product is heated to about 50 ° C, the pH is adjusted to about 7.5 by adding sodium hydroxide, and the product is added to a reaction vessel equipped with a rotary shaker at 600 rpm . Air is added at a rate of 7 liters of air per minute. 100 units glucose oxidase enzyme (Gluzyme ™ 10 000BG Novo Nordisk) per gram of glucose are added, then 1000 units of catalase (Catazyme ™ 25L Novo Nordisk) per gram of glucose are added. During the reaction time, the evolution of pH is monitored and adjusted, if necessary, by adding sodium hydroxide to restore the initial pH of 7.5 +/- 0.2. After about 6 hours of reaction time, 50% of the present glucose is oxidized to gluconic acid; after about 12 hours, the glucose is totally converted to gluconic acid.
The product is then sent at room temperature downstream through two regenerated resins: a strong cation exchange resin (H) and a weak anion exchange resin (OH), and the flow of gluconic acid is allowed until the total effluent contains about 30% gluconic acid on the basis of MS.
The pH is then adjusted to about 4.5, adding calcium hydroxide and the temperature is increased to about 55 ° C, the enzyme (Shearzyme ™ 2X Novo Nordisk, 0.03% enzyme on the dry matter of arabinoxylan) is added with continuous stirring to partially convert the arabinoxylan to arabinoxylooligosaccharides. The hydrolysis of arabinoxylan is stopped after about 12 hours.
By concentration under vacuum, the concentration of the product is brought to about 50% on the basis of MS. It is thus suitable for marketing in the form of a stable syrup to be stored in the refrigerator. This syrup can also be spray-dried to obtain a stable powder. The syrup obtained contains, on the basis of MS: about 30% of gluconic acid, a total content of about 60% of dietary fiber of which about 65% are arabinoxylooligosaccharides (DP 2 to 10) and about 35% are of arabinoxylan (DP between 11 and about 250).
EXAMPLE 3 Purification of Arabinoxylan and Arabinoxylooligosaccharides: Removal of Gluconate by Calcium Precipitation (Step (d) of the Process According to an Embodiment of the Invention)
One liter of the product prepared according to Example 1 is adjusted to about pH 5 by adding hydrochloric acid, the temperature is raised to 55 ° C and the enzyme (Shearzyme 2X from Novo Nordisk, 0.03% enzyme based on the dry matter of AX) is added with continuous stirring to partially convert the arabinoxylan to arabinoxylooligosaccharides. The hydrolysis of arabinoxylan is stopped after about 12 hours. Then the product is heated to about 50 ° C, the pH is adjusted to about 7.5 by adding calcium hydroxide, and the product is placed in a reaction vessel equipped with a rotary stirrer at about 600 T / min. Air is added at a rate of 7 liters of air per minute. 100 units glucose oxidase enzyme (Gluzyme ™ 10 000BG Novo Nordisk) per gram of glucose are added, then 1000 units of catalase (Catazyme ™ 25L Novo Nordisk) per gram of glucose are added. During the reaction time, the evolution of the pH is monitored and corrected, if necessary, by adding calcium hydroxide to restore the initial pH of 7.5 +/- 0.2. After about 6 hours of reaction time, about 50% of the present glucose is oxidized to gluconic acid; after about 12 hours, the present glucose is completely converted to gluconic acid.
The reaction medium is then concentrated under vacuum to about 30% based on the MS at about 60 ° C. The mixture is slowly cooled to about 20 ° C (which requires about 2 hours) with gentle agitation. Precipitation of calcium gluconate is obtained after about 12 hours. The mixture is then centrifuged and the solid calcium gluconate is discarded. The supernatant contains about 15% calcium gluconate and about 30% arabinoxylooligosaccharides and arabinoxylan by weight based on the dry matter and more glucose and starchy materials.
Example 4 Production of Organic IMO Syrups from Organic Rice Flour
Examples 4, 5 and 6 describe the application of the method according to one embodiment of the present invention to a reaction medium based on organic rice flour. These examples were also carried out on an industrial scale using wheat starch and organic cassava starch (data not shown).
In a 25,000 liter container, 8,400 kg of raw rice flour is mixed with 200 liters of water. The pH is adjusted between 5.6 and 6.1. Alpha-amylase (Termamyl de Novo) is added and liquefaction is carried out by gradually increasing the temperature between 90 and 100 ° C to obtain a slurry having a dextrose equivalent of between 8 and 35.
The slurry is then cooled to 55-65 ° C, pH adjusted to 5.3-7.7, and beta-amylase (Danisco Diazyme BB) and transglucosidase (Danisco L-500) added. The formation of IMO molecules is followed by an analysis. Then, when more than 40% of the carbohydrates are converted to IMO, the reaction is stopped by heating the slurry to a temperature above 70 ° C. Additional purification and filtration steps can then be applied as is customary for plants containing glucose syrup, and the purified stream is concentrated using a 80% multi-phase evaporator based on MS. The syrups produced according to this process contain about 15 to 25 g of glucose and 10 to 20 g of digestible maltooligosaccharides with low DP values per 100 g of MS.
Example 5 Oxidation of Glucose in a Syrup Containing IMO Obtained from Organic Rice Flour (Step (c) of the Process According to an Embodiment of the Invention)
In some cases, the use of chromatographic processes or ion exchange resins is not compatible with the "organic" specifications: the present example proposes a technological solution to this restriction.
A product obtained as in Example 4 is then adjusted to 30% on the MS basis and the reaction medium is heated to between 35 and 55 ° C, with a pH adjusted to about 7.5. Glucose oxidase (NOVO Gluzyme) and catalase (Novo Catazyme 25L) are added in appropriate concentrations between 30 and 100 U / g and between 30 and 1000 U / g glucose, respectively. Air is injected at a rate of 100 to 150 liters per minute per kg of glucose to be oxidized. Optimum pH is controlled by adding calcium carbonate, calcium hydroxide, magnesium hydroxycarbonate or sodium hydroxide. After 18 hours, the solution contains less than 1% glucose based on MS and about 15 to 25% gluconic acid. This product is then prepared to be concentrated in a multi-phase vacuum evaporator to yield a syrup having a digestible carbohydrate content of only 10 to 20% based on the MS.
Example 6 Production of Organic IMO Syrups from Organic Rice Flour with Specific Hydrolysis of Digestible Oligosaccharides and Removal of Produced Glucose (Steps (b), (c) and (d) of the Process According to an Embodiment of the Invention 'invention)
A product obtained as in Example 4 is adjusted to 30% on the basis of MS and a specific hydrolysis of the digestible oligosaccharides is then carried out. Starting from the non-reducing end of the non-transglucosylated saccharides, the α (1-4) linkages are hydrolyzed by an amylase specific for the alpha-glucosidase family (EC 3.2.1.20) or amyloglucosidase. (EC 3.2.1.3). This step provides an IMO solution in which glucose is essentially the only impurity. The glucose content of this medium is about 25 to 45% based on the MS.
This product can then be treated as in Example 4. Moreover, because of the virtual absence of digestible oligosaccharides, the product contains between 25 and 45% of gluconic acid after the glucose oxidation step. Optionally, a portion of the gluconic acid may be removed by filtration after precipitation with calcium carbonate, calcium hydroxide or magnesium hydroxycarbonate. From a practical point of view, this precipitation step may be associated with pH control during glucose oxidation using these three alkaline agents. Using this latter step, the product obtained has an IMO content on the basis of MS of almost 100% and can be further concentrated and / or spray-dried.
Example 7 Production of Cellobiose and Gluconic Acid from Cellulosic Material 7.1: Saccharification Process
In a 250 ml flask, cellulose (12.5 g) is suspended in citrate buffer (250 ml, 0.05 N, pH 4.85) with magnetic stirring and is then heated to 50 ° C. Trichoderma reesei cellulase QM9414 (298 μL, 57 PFU / mL, 1.3 UPF / g cellulose) was added. After 6 hours, the suspension is cooled to ambient temperature and then filtered. The filtered filtrate solution (230 mL) is collected for the oxidation step. The wet solid residue, after analysis mass / mass, is suspended (5% w / v) in a citrate buffer and maintained at 50 ° C to perform a second cellulolytic hydrolysis. After 6 hours, the suspension is cooled to room temperature, filtered and treated as above. The same procedure as above is repeated twice.
This original and continuous process produces, without pretreatment, 494 mg of cellobiose and 109 mg of glucose per 1 g of starting cellulose.
7.2: Oxidation process
A solution of citrate buffer (500 mL) containing glucose (1 g / L) and cellobiose (8 g / L) is adjusted to pH 6.4 by adding a 1N aqueous sodium hydroxide solution (25 mL) . The whole is heated to 35 ° C with vigorous stirring, then a glucose oxidase / catalase solution (40 μL, 225 U / 2250 U / g glucose, Amano Hyderase L) is added and an air flow ( 3 L / minute) is maintained for 7 hours to achieve complete oxidation of glucose without oxidizing cellobiose.
Example 8 Composition of a mixture for better management of the health of the bones and the intestine 100 g of the powder obtained according to Example 2 are mixed with 40 g of pure inulin.
This mixture contains, on the basis of MS: 21% gluconic acid, 29% inulin, about 28% arabinoxylooligosaccharides (DP = <10) and about 15% arabinoxylan (10 <DP <250) . This mixture is a typical composition of a food additive to be added in a yoghurt at a flow rate of between 1 and 5 g of feed additive per 100 g of yoghurt.
Example 9 Plasticizing Effect of Gluconic Acid
A mixture containing 12 g of calcium gluconate and 28 g of a mixture of arabinoxylooligosaccharides (AXOS) and arabinoxylan is produced by the process described in this invention and is lyophilized and stabilized at 100% on the basis of dry matter by equilibrating with P205 salt in an airtight container. A sample of the obtained powder is subjected to the analysis of the glass transition temperature (Tg) by means of a differential scanning calorimetry (CBD) apparatus. The reduction of the Tg of the arabinoxylooligosaccharide / arabinoxylan mixture is shown in Table 3.
A mixture containing 12 g of calcium gluconate and 28 g of inulin is lyophilized and stabilized as indicated above. The Tg of the powder obtained is measured as indicated above. The reduction in Tg is given in Table 3.
Table 3
* Standard deviation on 3 measurements ** With DP between 3 and about 250
EXAMPLE 10 In Vitro Prebiotic Effect of a Composition Containing 40% by Weight of Calcium Gluconate and 60% by Weight of a Mixture of Arabinoxylooligosaccharides and Arabinoxyianes with a DP of the Mixture of Between 3 and About 250 prebiotic composition containing 40% by weight of calcium gluconate and 60% by weight of a mixture of arabinoxylooligosaccharides and arabinoxyianes with a DP of the mixture of between 3 and about 250 is measured in the following manner.
An in vitro model described by Bindelle et al (2007, Animal Feed Science and Technology 132, 111-122) is used. The fermentation inoculum consists of the contents of the colon taken from 3 growing pigs cannulated 20 cm from the cecum-colon junction. The animals are housed and individually fed ad libitum with commercial foods adapted to their age. The contents of the colon of the 3 pigs are mixed. The digestive content is mixed with a buffer solution at a ratio of 0.1 g / ml. Each test is performed on 200 mg of test fiber and the sample is added. The formation of gas is followed in time. The kinetics of fermentation is determined. Short-chain fatty acids are determined according to Bindelle et al (2007, Animal 18, 1126-1133).
The content of short-chain fatty acids is significantly increased compared to a standard cellulose fiber.
Example 11 In Vivo Prebiotic Effect of a Composition Containing 25% by Weight of Calcium Gluconate and 25% by Weight of a Mixture of Arabinoxylooligosaccharides and Arabinoxylans with a DP of the Mixture of 3 to About 250 and 50 % by weight of inulin.
The in vivo prebiotic effect of a composition containing 25% by weight of calcium gluconate and 25% by weight of a mixture of arabinoxylooligosaccharides and arabinoxylans with a DP of the mixture of between 3 and about 250, and moreover 50% by weight of inulin, as compared to placebo (cellulose), is measured in the following manner.
Growing rats receive a standard diet corresponding to their growth needs. The above composition or placebo is added at 7.5% by weight to the diet, replacing starch and sucrose, to constitute the experimental diet. Standard and experimental diets are shown in Table 4. The values in Table 4 are expressed in g MS / kg DM.
Table 4
Composition containing 25% by weight of calcium gluconate and 25% by weight of a mixture of arabinoxylooligosaccharides and arabinoxylans with a DP. mixture of between 3 and about 250, and also 50% by weight of inulin.
Male Wistar Han rats with an initial weight of +/- 50 g are used. Two groups of 8 rats are housed individually in metabolic cages. The temperature is maintained at + 1-22 ° C and the relative humidity at +/- 70%. A 12 hour light cycle is applied. After a five-day adaptation period to the standard diet (ad libitum) and cages, the rats are weighed. From day 5 to day 30, one group of rats receives the standard diet, the second group receives the experimental diet containing the prebiotic composition, at a rate equal to 95% of the average intake rate measured during the adaptation period. 5 days. Drinking water is available ad libitum.
Growth parameters: Food intake is measured for each rat on a weekly basis based on the difference between the quantity available and the quantity refused. Growth is determined by the difference between weight at day = n and weight at day = n + 7. Weights are recorded at fixed times without a fast period.
Microbiological parameters: on days 5, 16 and 27, the counts of Bifidobacteria and Lactobacilli are made on fecal samples collected according to Ten Bruggencate et al (2005, J. Nutr 135, 837-842). The fecal matter is quantitatively collected between the day = n-1 at 9:00 am and the day = n + 1 at 9:00 am. At the end of the sampling, the fecal matter is lyophilized and quantified. Then, it is finely ground for RT-PCR analysis according to Delroisse et al (2007, Microbiological Research doi: 10.106 / j.micres.2006.09.2004).
Fermentation parameters: At the end of the experiment, the animals are killed and the caecum is removed. The weight of the cecum and its contents is determined. The pH of the content of the cecum is measured, the dry matter is determined at 105 ° C and the short-chain fatty acids and lactic acid are determined by liquid chromatography.
The experimental composition significantly modifies the fermentation pattern of the rats, with caecal enlargement and a drop in the pH of the caecum. Moreover, the amount of fatty acids is increased and the number of Bifidobacteria increased.
EXAMPLE 12 Production of Cellobiose and Gluconic Acid From Cellulosic Material 12.1: Saccharification Process
In a 250 ml flask, 12.5 g of microcrystalline cellulose (FD-100) are suspended in citrate buffer (250 mL, 0.05 M, pH 4.8) with magnetic stirring and are then heated to 50 °. vs. Trichoderma reesei cellulase QM9414 (17 PFU / mL, 0.4 UPF / g cellulose) was added. During the multiphase experiment (four times 6 hours), hydrolysis is carried out continuously for 6 hours, then the hydrolyzate is filtered with a vacuum filtration funnel equipped with a sintered disc. The vacuum is maintained until no more filtrate is collected (about 10 min). After filtration, the retentates are resuspended in a new buffer at the same concentration as in the first phase (5% VA /), at 50 ° C with stirring, to prolong the hydrolysis for a further 6 hours. The steps are repeated four times to obtain a period of 24 hours. The multiphase process produces a total of 2,795 mg of cellobiose and 585 mg of glucose.
12.2: Oxidation process
A solution of citrate buffer (500 mL) containing glucose (1 g / L) and cellobiose (8 g / L) is adjusted to pH 6.4 by adding a 1N aqueous sodium hydroxide solution (25 mL) . The medium is heated at 35 ° C. with vigorous stirring, then a glucose oxidase / catalase solution (40 μl, 225 U / 2250 U / g glucose, Amano Hyderase L) is then added and an air stream is added. (3 L / minute) is maintained for 7 hours to achieve complete oxidation of glucose without oxidizing cellobiose.
The product is then sent at room temperature downstream through two regenerated resins: a strong cation exchange resin (H) and a weak anion exchange resin (OH), and the flow of gluconic acid is allowed until the total effluent contains about 11% gluconic acid on the dry matter basis.
EXAMPLE 13 Production of a syrup containing gluconic acid, arabinoxylan and arabinoxylooligosaccharides enriched with selenium
Selenium hydroxide is added to one liter of the product prepared according to Example 2 to convert at least a portion of the gluconic acid to selenium gluconate. Selenium is useful in the present composition for preventing certain cancers such as prostate cancer and colon cancer. Another advantage is that selenium organic salts are more bioavailable than other forms. The amount of selenium gluconate is adjusted according to the package of the finished product, in order to meet selenium RDAs.

权利要求:
Claims (17)
[1]
A process for producing a composition comprising the steps of: e) providing a plant material in which the plant is selected from cereals, vegetables, tubers and mixtures thereof, wherein said plant material comprises dietary fiber, optionally starchy material and optionally glucose, or wherein said plant material comprises starchy material and optionally glucose, f) (b1) hydrolyzing or transglucosylating part or all of the dietary fiber to glucose and optionally at least one nondigestible oligosaccharide, optionally at least one nondigestible polysaccharide; and optionally optionally hydrolyzing and transglucosylating the optional starchy materials to glucose and at least one non-digestible oligosaccharide, or (b2) hydrolyzing and transglucosylating partially or completely the starchy materials to glucose and at least one non-digestible oligosaccharide, and optionally partially or completely hydrolysing the maltooligosaccharides produced in step (b2) to glucose, g) partially or completely oxidizing the total glucose, consisting of said optional glucose of step (a) and said glucose obtained in step ( b1) or (b2), to gluconic acid or a salt thereof, and h) removing at least a portion of said gluconic acid and / or a salt thereof obtained in step (c); the composition produced by this process comprising gluconic acid or a salt thereof in a concentration by weight of between 11 and 50%, dietary fiber, wherein said dietary fiber comprises: at least one indigestible oligosaccharide selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta-glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides in a concentration of weight between 5 and 85%, and optionally at least one indigestible polysaccharide selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactane-peptides, xyloglucans, mannans, galactomannans and the cell in a concentration by weight of between 0 and 20%, optionally glucose in a concentration by weight of between 0 and 2%, and optionally starchy materials in a concentration by weight of between 0 and 5%.
[2]
The method according to claim 1, further comprising the step of hydrolyzing at least a portion of the non-digestible polysaccharide included in the dietary fiber to a non-digestible oligosaccharide, wherein said hydrolysis step is performed before, between, or after any of said steps (a) to (d).
[3]
The method of claim 1, wherein said steps (a), (b), (c) and (d) are performed consecutively.
[4]
The process according to claim 1, wherein said oxidation step (c) is carried out at a pH adjusted to about 7.5 ± 0.2, preferably using a buffer solution.
[5]
5. Process according to any one of claims 1 to 4, wherein the composition obtained comprises gluconic acid or a salt thereof in a concentration by weight of between 11 and 50%, arabinoxylooligosaccharides in a concentration of weight between 5 and 85%, and optionally arabinoxylans in a concentration by weight of between 0 and 20%, optionally glucose in a concentration by weight of between 0 and 2%, and optionally starchy materials in a concentration by weight included between 0 and 5%.
[6]
6. A composition suitable for a functional food additive composition, directly obtained by the process according to claim 1, comprising: - gluconic acid or a salt thereof in a concentration by weight of between 11 and 50%, at least one non-digestible oligosaccharide selected from the group consisting of xylooligosaccharides, arabinoxylooligosaccharides, beta glucan glucooligosaccharides, arabinogalactanoligosaccharides, isomaltooligosaccharides, xyloglucan oligosaccharides, galactomannan oligosaccharides, mannan oligosaccharides, cellulooligosaccharides, cellobiose and gentiooligosaccharides in a concentration by weight of between 5 and 85%, and optionally at least one non-digestible polysaccharide selected from the group consisting of beta-glucans, xylans, arabinoxylans, arabinogalactans, arabinogalactan-peptides , xyloglucans, mannans, galactomannans and cellulose in a concentration by weight of between 0 and 20%, optionally glucose in a concentration by weight of between 0 and 2%, and optionally starchy materials in a concentration by weight of between 0 and 5%. .
[7]
The composition of claim 6, wherein said indigestible oligosaccharide and indigestible polysaccharide are from plant materials wherein the plant is selected from the group consisting of cereals, vegetables, tubers and mixtures thereof.
[8]
A composition according to any one of claims 6 or 7, wherein said non-digestible oligosaccharide is selected from the group consisting of arabinoxylooligosaccharides, xylooligosaccharides, beta glucan glucooligosaccharides, cellobiose, organic isomaltooligosaccharides and mixtures thereof. them.
[9]
The composition of any one of claims 6 to 8, wherein said nondigestible polysaccharide is selected from the group consisting of arabinoxylans, arabinogalactans, arabinogalactan peptides, beta glucans, and mixtures thereof.
[10]
10. Composition according to any one of claims 6 to 9, wherein the concentration by weight of gluconic acid or a salt thereof is between 15 and 50%, the concentration by weight of non-digestible oligosaccharide. is between 10 and 50% and the concentration by weight of nondigestible polysaccharide is between 0 and 20%.
[11]
11. A composition according to any one of claims 6 to 10, comprising gluconic acid or a salt thereof; arabinoxylooligosaccharides and optionally arabinoxylans.
[12]
12. Composition according to any one of claims 6 to 11, said composition further comprising inulin and / or oligofructose.
[13]
A composition according to any one of claims 6 to 12, wherein said gluconic acid salt is selected from sodium gluconate, potassium gluconate, calcium gluconate, magnesium gluconate, iron gluconate, selenium gluconate, copper gluconate or zinc gluconate.
[14]
14. Use of a composition according to any one of claims 6 to 13 as a food additive, preferably as a prebiotic composition.
[15]
15. Use according to claim 14, to confer a technical, nutritional and / or health benefit to a human being or an animal in need thereof and / or to improve satiety.
[16]
16. A composition according to any one of claims 6 to 13 for use in selectively stimulating growth and / or activity of the gastrointestinal microflora; and / or for use in deconstipation, improvement of intestinal transit, improvement of mineral absorption, improvement of lipid metabolism and improvement of glycemia / insulinemia regulation; and / or for use in reducing the risk of heart disease, diabetes and / or metabolic syndrome, prevention of cancer, positive impact on hepatic encephalopathy, immunomodulation and reduction of inflammation.
[17]
17. Composition according to claim 13, used to provide cations to a human being or an animal in need thereof.

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FR2815824A1|2002-05-03|Soluble nutritional fiber with low viscosity, high molecular weight and minimal texturing effect, useful as bifidogenic additive in human or animal diets

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JP2013172711A|2013-09-05|Antioxidant composition, composition inhibiting activity of disaccharide hydrolase, composition for intestinal regulation, diet composition, food and drink, and method of selectively producing arabinose

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FR2961379A1|2011-12-23|Use of water naturally rich in at least one mineral, from a plant, animal or microorganism raw material, to obtain an aqueous extract rich in at least one mineral, as food, food active agent, food supplements or cosmetics

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FR2815823A1|2002-05-03|Soluble dietary fiber preparation useful for promoting colonization of the colon with bifidobacteria comprises a highly branched polysaccharide

同族专利:

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公开号 | 公开日

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US20120035127A1|2012-02-09|

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KR20110112433A|2011-10-12|

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WO2010081913A3|2011-05-12|

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WO2010081913A2|2010-07-22|

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EP2387332A2|2011-11-23|

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法律状态:
2021-10-06| MM| Lapsed because of non-payment of the annual fee|Effective date: 20210131 |

优先权:

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申请号 | 申请日 | 专利标题

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EP09150869|2009-01-19|

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EP09150869|2009-01-19|

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