WO2008066308A1

WO2008066308A1 - Food composition for increasing the satiety and satiation

Info

Publication number: WO2008066308A1
Application number: PCT/KR2007/006026
Authority: WO
Inventors: Yoo Kim; Hyun Woo Park; Wan Gi Kim; Sang Jun Lee
Original assignee: Amorepacific Corp
Current assignee: Amorepacific Corp
Priority date: 2006-11-30
Filing date: 2007-11-27
Publication date: 2008-06-05
Anticipated expiration: 2009-05-30
Also published as: KR20080049330A

Abstract

The present invention is a food composition for meal replacement containing essential nutrients and increasing satiety and satiation, particularly, the present invention is a food composition for meal replacement containing an optimal combination of essential nutrients of carbohydrate and protein and extending satiety and satiation during and after meal, thereby leading to reduction of body weight.

Description

[DESCRIPTION]

[Invention Title]

FOOD COMPOSITION FOR INCREASING THE SATIETY AND SATIATION

[Technical Field]

The present invention relates to a food composition for meal replacement comprising essential nutrients and increasing satiety and satiation. More particularly, the present invention relates to a food composition for meal replacement comprising an optimal combination of essential nutrients of carbohydrate and protein and extending satiety and satiation during and after meal, thereby leading to reduction of body weight.

[Background Art]

Obesity is a condition in which the natural energy reserve, stored in the fatty tissue of humans, is increased to a point where it is associated with metabolism disorder, due to imbalance in energy intake and consumption. Not only in the Western countries, where people usually eat meat, is obesity becoming a serious health problem also in Korea. It is reported that some 30 to 40 % of modern men are obese. In addition to withdrawing individuals psychological Iy and socially, obesity is an important cause increasing the risk of hypertension, hyper1 ipidemia, arteriosclerosis, heart disease, diabetes, and the like.

The causes of obesity are high-fat, high-calorie diet with the change in lifestyle and society, and lack of exercise in the convenience-oriented environment along with cryptorrhea and pathophysiological disorder. It is also known that at least 30 to 50 % of obesity develops from genetic factors, besides the environmental factors.

Researches on the method for treating and preventing obesity are actively performed in various countries, in various aspects. The currently adopted practices include an energy-limited diet therapy of reducing food intake, an exercise therapy of consuming energy through exercise, a surgery therapy such as bariatric surgery or liposuction, and a drug therapy employing an energy metabolism promoter, an anorexiant, a digestion and absorption inhibitor, etc. It is reported that the diet therapy is safer and more effective in treating obesity than the surgical or chemical therapies. In addition to the effect of treating obesity, it is also reported that limited calorie intake improves cardiac and ventricular functions and extends span of life.

Over the last 40 years, there have been incessant researches on the mechanism of suppressing appetite through increasing satiety and satiation, which is known as the most effective way of controlling food intake. Of the researches, the method of suppressing hunger sensation by making the food expand in the gastrointestinal tract using insoluble carbohydrate, etc. and move slowly, and the method of suppressing appetite by stimulating the ventromedial hypothalamus (VMH), the brain's satiety center, more specifically by stimulating the secretion of cholecystokinin (CCK) are well known. In relation to this, an oral administration of trypsin inhibitor which stimulates CCK release to enhance satiety and satiation, and a nutritional intervention composition which stimulates CCK release to enhance and extend satiety are disclosed. However, the body weight control mechanism using the aforesaid composition simply limits calorie intake by providing satiety, without consideration on overall nutritional conditions. [Disclosure] [Technical Problem]

An object of the present invention is to provide a food composition for meal replacement, which comprises an optimal combination of essential nutrients for nutritionally balanced food intake and increases satiety and satiation not only during meal but also after meal, thereby contributing to the reduction of food intake in the long term, the improvement of obesity and the maintenance of overall health conditions. [Technical Solution]

The present invention provides a food composition for increasing satiety and satiation comprising whey protein, isolated soy protein and glucomannan. In the food composition of the present invention, whey protein is included in an amount from 0.1 to 33 weight % based on the dry weight of the composition, isolated soy protein is included in an amount from 0.1 to 30 weight % based on the dry weight of the composition, and glucomannan is included in an amount from 0.01 to 10 weight % based on the dry weight of the composition. The food composition may further comprise vitamin or mineral.

The food composition of the present invention may further comprise chia seed. The chia seed may be included in an amount from 1 to 50 weight % based on the dry weight of the composition.

Preferably, the food composition of the present invention has a composition ratio of glucomannan : whey protein : isolated soy protein = 0.25 to 1.25 •' 1.0 to 4.55 : 1.37 to 7.94, more preferably glucomannan : whey protein : isolated soy protein = 0.61 to 1.24 : 1.10 to 2.54 : 1.38 to 6.38, based on weight .

The food composition of the present invention may be in the form of dry powder, granule, capsule, tablet, pill, drink, emulsion, diet bar, chocolate, caramel, cereal or confectionery. The food composition may have a calorie content of 50 to 500 kcal. [Advantageous Effects]

The food composition of the present invention includes essential nutrients of carbohydrate and protein thereby enabling balanced nutrient uptake, and extends satiety and satiation during and after meal thereby leading to reduction of food intake and decrease of body weight. [Description of Drawings]

Figure 1 is a graph showing the effect of calorie on satiety.

Figure 2 is a graph comparing the satiety provided by the compositions of the present invention, placebos and comparative example.

Figure 3 is a graph showing the correlation between the composition ratio of the composition of the present invention and the satiety to find out the optimal combination.

Figure 4 is a graph three-dimensional Iy showing the correlation between the composition ratio of the composition of the present invention and the satiety to find out the optimal combination. [Best Mode]

Hereinafter, the present invention is described in further detail.

The essential nutrients required for normal body functioning include carbohydrate, protein and fat. Satiety is also provided by the energy sources. However, there are numerous kinds of carbohydrates, proteins and fats, depending on origin, and each has different effect on satiety. According to a research, when the same calorie content of 499 kcal was given to 20 young men for breakfast with the amount of serving of 300 mL, 450 mL and 600 mL, their calorie uptake decreased both at lunch (P ≤ 0.009) and at dinner (P < 0.022).

And, when the calorie conteni was differentiated for the same amount of serving to investigate the effect on satiety (Test Example 1), 16 men and 14 women (men's average body weight = 70.2 kg, women's average body weight = 50.1 kg) who had taken in 150 kcal, 250 kcal and 400 kcal with the same amount of serving showed no significant difference in satiety (P = 0.135).

Whey protein is included in the composition of the present invention. Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese. Whey is a high-quality protein with high biological value (absorption rate) and containing relatively large amount of essential amino acids. Whey protein accounts for some 20 % out of about 3.5 % of the proteins included in milk. It is typically a mixture of 22 % of α-lactalbumin (α-La) and 50 % of β-lactoglobulin (β-Lg). Whey protein further includes 12 % of immunoglobulin (Ig), 10 % of proteose peptone (PP) and 5 % of bovine serum albumin (BSA). Through further processing, whey protein may be transformed into whey protein concentrate (WPC), whey protein isolate (WPI) and whey peptide. Whey protein is known to stimulate the secretion of CCK and GLP-1 and suppress appetite.

Isolated soy protein (ISP) is another constituent of the composition of the present invention. It is an enzyme hydrolysate of soy protein and is made from purified soy protein which has had most of the non-protein components, fats and carbohydrates removed. Thus, isolated soy protein is a nutritionally perfect vegetable protein source and is widely used in food manufacturing and other applications. The enzymes used in its production, reaction conditions, purification methods, etc. become different depending on use. It is prepared by precipitating defatted (oils removed) soybean in acid, neutralizing the resultant curd, reacting with enzyme, and isolating and purifying followed by drying.

Isolated soy protein contains various health-improving, biologically active substances and does not have saturated fats or cholesterol, which come from animal protein source. When soy protein is included in meals, it is known to reduce cholesterol level, as compared to the animal protein-based diet. Particularly, β-conglycin, one of the main protein components of soy protein, stimulates the secretion of CCK and, thereby, suppresses food intake.

That is, a diet rich in the protein stimulates the secretion of the gut hormone CCK and gives satiety which is the object of the present invention, thereby suppressing food intake. And, when compared with carbohydrate foods, whey protein and soy protein have low glycemic Indices (GI ' s) . A food having a high GI results in rapid rise and fall of blood sugar level, which stimulates the hunger sensation. That is, proteins having low GI values stimulate the hunger sensation less and give more satiety.

Preferably, whey protein is included in an amount from 0.1 to 33 weight % of the total dry weight of the composition based on single dose. An amount less than 0.1 weight % may not give the intended effect. And, an amount exceeding 33 weight % will not give further effect.

Preferably, isolated soy protein is included in an amount from 0.1 to 30 weight % of the total dry weight of the composition based on single dose. An amount less than 0.1 weight % may not give the intended effect. And, an amount exceeding 30 weight % will not give further effect.

In the composition of the present invention, the ingredient which directly affects satiety in the long term is glucomannan (also known as konjac mannan) . Glucomannan is a water-soluble polysaccharide obtained from the konjac plant. It is a dietary polysaccharide in which one glucose molecule is bonded to two mannose molecules. Glucomannan is a polymer compound having a molecular weight of about 1,000,000. When dissolved in water, it forms a viscous gel-like mass. And, it turns into water-insoluble konjac by an alkali, which is not digested well by human digestive fluids. Glucomannan absorbs water in the stomach and swells. In the duodenum, the colloidal glucomannan absorbs fats and becomes gelatinized. Then, it absorbs water in the small intestine and is mixed with the feces contained long there. In this stage, the mass is still semi-fluid. It further absorbs water in the large intestine and becomes further gelatinized. Last, in the colon, it becomes gelatinized to the form of feces and is excreted from the body along with the fats, harmful bacteria, and the like. Since glucomannan absorbs water and starts to swell from about 5 minutes after food intake to about 200 times 6 hours later, it is excellent in increasing satiety in the long term.

The most effective result can be attained when glucomannan is included in an amount from 0.01 to 10 weight % of the total weight of the composition based on single dose. When glucomannan is included in less than 0.01 weight %, the intended effect may not be attained. And, an amount exceeding 10 weight % will not give further effect.

Preferably, the composition of the present invention further comprises chia seed. Chia {Salvia hispanica) is an annual, subtropical plant of the genus Salvia in the Mint family. Since the coat of chia seed is covered by water-soluble fiber, it is gelatinized and swells about 7-9 times when soaked in water. Chia seed contains more than 30 % of the dietary fiber and, thus, may provide satiety when eaten with a liquid solvent. Further, it swells in the digestive fluid and extends the satiety. Chia seed contains about 30 % of fat and 60 % or more of which are omega-3 fatty acids. Specifically, it is rich in α-linolenic acid. Further, chia seed contains various minerals, including calcium, phosphorus, magnesium, potassium, iron, zinc, copper, etc., and 18 essential and non-essential amino acids, including glutamic acid, arginine, aspartic acid, leucine, valine, alanine, phenylalanine, etc.

Accordingly, the chia seed included in the food composition of the present invention may increase satiety not only along with the whey protein, isolated soy protein and glucomannan, but also alone, and enables the intake of high quality nutrients. The chia seed is included in an amount from 1 to 50 weight % of the total dry weight of the composition. An amount less than 1 weight % may not give the intended effect. And, an amount exceeding 50 weight % may lead to trouble in eating or non-uniform mixing.

Thus, the present invention provides a food composition for meal replacement comprising whey protein, isolated soy protein and glucomannan for increasing short-term and long-term satiety and thereby contributing to the reduction of body weight.

The composition of the present invention may further include an adequate excipient and prepared into health functional food or general food in the form of dry powder, granule, capsule, tablet, pill, drink, emulsion, diet bar, chocolate, caramel, cereal, confectionery, and so forth. [Mode for Invention]

The present invention is illustrated further by the following examples without limiting it to be restricted thereto. In the following examples, amounts are expressed in weight (g).

In Test Examples 1 to 5, 16 men and 14 women aged 25 years or older were tested. In the male subjects, average body weight was 70.2 kg and BMI was 25.6. In the female, average body weight was 50.1 kg and BMI was 25.2. All the foods were given after being ground using an electric mixer. Food intake of the subjects was restricted. The satiety felt before eating anything after rising from bed was evaluated as 0 and the satiety felt every 30 minutes following the intake of food was evaluated with 24 grades(0+ 12) .

[Test Example 1] Effect of calorie content on satiety

In order to evaluate the effect of calorie content on satiety, a food having a calorie content of 150 kcal (Green Sengsik, Araore Pacific) was given along with 250 mL of water (#1). Also, foods having higher calorie contents were given in the same amount, as shown in Table 1 (#2, #3). [Table 1]

After the intake of the food compositions #1 to #3, satiety was monitored for 3 hours. As seen in Table 2 and Figure 1, no significant difference was observed (P = 0.135). [Table 2]

[Test Example 2] Effect of each nutrient on satiety

In order to evaluate the effect of each nutrient on satiety, carbohydrate, protein and fat were added in the food with calorie contents of 150 kcal , 250 kcal and 400 kcal, as seen in Table 3. [Table 3]

After the intake of the food compositions #4 to #12, satiety was monitored for 3 hours. As seen in Table 4, the increase in carbohydrate exhibited significant increase in the short-term satiety within 2 hours (P = 0.037) and the long-term satiety after 2 hours (P = 0.086). The increase in protein exhibited no significant change in the short term (P = 0.136), but showed significant change in the long term (P = 0.066). Especially, when 31 g of protein was added, the long-term satiety was higher than when 69 g was added, although the short-term satiety was lower. This is desirable because the calorie uptake is lowered. The increase in fat showed a very significant (P = 0.035), but negative correlation in the long-term satiety. Thus, it can be seen that, with regard to satiety, it is helpful to reduce the amount of fat or not to add fat . [Table 4]

[Test Example 3] Effect of different carbohydrates and proteins on satiety

From the above experiment, it was confirmed that carbohydrate and protein play important roles in satiety. In order to examine the effect of different carbohydrates and proteins on satiety, compositions were prepared as in Table 5. 5 carbohydrates and 2 proteins known to augment satiety were selected. Each 15 g was added to 200 mL of tomato juice.

[Table 5]

Satiety test result for the compositions #13 to #19 is given in Table

6.

[Table 6]

As for carbohydrates, fructooligosaccharide and polydextrose showed the highest satiety until 1 hour, but the satiety sharply decreased after 1.5 hours. After 2 hours, glucomannan showed the most significant and sustained satiety. As for proteins, both whey protein and isolated soy protein showed significantly higher short-term satiety within 2 hours than carbohydrates (P = 0.02), but lower long-term satiety than glucomannan. From these results, whey protein and isolated soy protein were selected as major factors of short-term satiety and glucomannan was selected as major factor of long-term satiety.

[Test Example 4] Effect of contents of whey protein, isolated soy protein and glucomannan on satiety

In order to determine the optimal contents of whey protein, isolated soy protein and glucomannan effective in extending both short-term and long- term satiety, satiety was evaluated for different contents, as seen in Table 7. [Table 7]

The result is given in Table [Table 8]

For correlation analysis, the statistical program Minitab was used to see if there exists curvature. The existence of curvature means that the data are not proportional to a variable, but increase to a maximum and then decrease. Therefore, an optimal combination of the contents of whey protein, isolated soy protein and glucomannan can be determined from the analysis. When linearity, secondary curvature and tertiary curvature were analyzed using Minitab, the P values were 0.031, 0.043 and 0.048, respectively, which implies that there exists a range of optimal combination. In Figure 3 the optimal combination range is graphically shown as dark green, and in Figure 4 as bright. Based on dry weight, a satiety from 3.86 to 7.00 is attained when the proportion of glucomannan : whey protein : isolated soy protein is 0.25 to 1.25 : 1.0 to 4.55 : 1.37 to 7.94. More preferably, a satiety from 6.0 to 6.6 is attained when the proportion of glucomannan : whey protein : isolated soy protein is = 0.61 to 1.24 : 1.10 to 2.54 : 1.38 to 6.38, based on dry weight .

The correlations between the three ingredients were P = 0.021 for isolated soy protein and glucomannan, P = 0.020 for isolated soy protein and whey protein, and P = 0.048 for isolated soy protein, whey protein and glucomannan. That is to say, because the contents of isolated soy protein and glucomannan, of isolated soy protein and whey protein, and of isolated soy protein, whey protein and glucomannan affect each other, there exists a range of optimal combination.

[Test Example 5] Comparison of satiety to placebos and comparative example

The compositions having thus-determined optimal combination were prepared. Considering function and cost, 3.3 g of whey protein, 3 g of isolated soy protein and 8.7 g of glucomannan were mixed to prepare an AP-WIG composition (test group). Same test was performed for tomato juice and refined sugar (placebo group), and Slim-Fast Optima (Unilever, comparative example group), which is the world's most famous dietary supplement food. Calorie uptake was the same as 200 kcal. The result is given in Table 9 and Figure 2. [Table 9]

The test group exhibited 4.06 times and 1.75 times higher satiety than the placebo group and the comparative example group, respectively (P = 0.003).

[Test Example 6] Effect of adding chia seed

In order to evaluate the effect of adding chia seed on satiety, 5 g of chia seed, 100 g of curd yogurt (Yoplait, Binggrae; 100 kcal , carbohydrate 16 g, protein 3 g, fat 2.5g, sodium 90 mg) were given to the test group, and only curd yogurt was given to the placebo group. The result is given in Table 10. [Table 10]

The test group exhibited satiety comparable to that of the comparative example group (Slim-Fast) in Test Example 5. Thus, it was confirmed that when eaten alone or along with the composition of the present invention, chia seed may increase or sustain satiety.

While the invention has been described with reference to preferred embodiments, it will be obvious to those skilled in the art that variations in the preferred embodiments may be used and that it is intended that the present invention may be practiced otherwise than as specifically described herein. Accordingly, the present invention includes all modifications encompassed within the spirit and scope of the invention as defined by the claims that follow.

Claims

[CLAIMS] [Claim 1]

A food composition for increasing satiety and satiation comprising whey protein, isolated soy protein and glucomannan. [Claim 2]

The food composition according to claim 1, wherein the whey protein is included in an amount from 0.1 to 33 weight % based on the dry weight of the composition. [Claim 3]

The food composition according to claim 1, wherein the isolated soy protein is included in an amount from 0.1 to 30 weight % based on the dry weight of the composition. [Claim 4]

The food composition according to claim 1, wherein the glucomannan is included in an amount from 0.01 to 10 weight % based on the dry weight of the composition. [Claim 5]

The food composition according to claim 1, which further comprises vitamin or mineral . [Claim 6]

The food composition according to claim 1, which further comprises chia seed. [Claim 7]

The food composition according to claim 6, wherein the chia seed is included in an amount from 1 to 50 weight % based on the dry weight of the composition. [Claim 8]

The food composition according to claim 1, which has a composition ratio of glucomannan : whey protein : isolated soy protein = 0.25 to 1.25 : 1.0 to 4.55 : 1.37 to 7.94 based on weight. [Claim 9] The food composition according to claim 1, which has a composition ratio of glucomannan : whey protein : isolated soy protein = 0.61 to 1.24 : 1.10 to 2.54 : 1.38 to 6.38 based on weight. [Claim 10]

The food composition according to any of claims 1 to 6, which is in the form of dry powder, granule, capsule, tablet, pill, drink, emulsion, diet bar, chocolate, caramel, cereal or confect ioαery. [Claim 11]

The food composition according to claim 7, which has a calorie content of 50 to 500 kcal.