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WO2008120221A1 - Compositions liées au yoghourt contenant des polyphénols-resvératols, de la fisetine et de la quercétine - Google Patents

Compositions liées au yoghourt contenant des polyphénols-resvératols, de la fisetine et de la quercétine Download PDF

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Publication number
WO2008120221A1
WO2008120221A1 PCT/IN2007/000220 IN2007000220W WO2008120221A1 WO 2008120221 A1 WO2008120221 A1 WO 2008120221A1 IN 2007000220 W IN2007000220 W IN 2007000220W WO 2008120221 A1 WO2008120221 A1 WO 2008120221A1
Authority
WO
WIPO (PCT)
Prior art keywords
yogurt
milk
resveratrol
fisetin
quercetin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IN2007/000220
Other languages
English (en)
Inventor
Chandrashekar Ramarao
Venkata Rama Rao Alla
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SMIPHACON RESEARCH PVT Ltd
Original Assignee
SMIPHACON RESEARCH PVT Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SMIPHACON RESEARCH PVT Ltd filed Critical SMIPHACON RESEARCH PVT Ltd
Publication of WO2008120221A1 publication Critical patent/WO2008120221A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to yogurt compositions containing specific polyphenols compounds possessing demonstrated health and /or nutritional value, together with proceses for preparing these compositions.
  • the said polyphenols compounds are selected individually or in combination from any of a large number of polyphenols compounds derived from natural, synthetic and semi-synthetic origin.
  • Yogurt is a dairy product produced by bacterial fermentation of milk. It can be made from any milk, including soy milk, but modern production is dominated by cow's milk. Fermentation of the milk sugar (lactose) produces lactic acid which acts on milk protein to give yoghurt with its gel—like texture, and gives yoghurt its characteristic tang. Natural, unflavored yogurt is common; fruit, vanilla and chocolate flavors are also popular.
  • Yogurt has been used as a health food and has been supplemented in the diet of various cultures across different geographical zones. Besides being a good source of protein and calcium, it can contain live cultures, which aid process of digestion and related metabolic activity.
  • Dahi yogurt of the Indian subcontinent, is known for its characteristic taste and consistency.
  • Yoghurt is commonly known as "curd” in countries like India,Bangladesh,Pakistan and others.
  • Yogurt is prepared by rendering the microorganisms present in milk to become fully inoperative by heating to a high temperature and subsequently cooling to a suitable temperature followed by inoculating with suitable culture and keeping cultured milk at an ambient temperature for a period long enough for the active culture to produce lactic acid resulting in coagulation of milk.
  • Yogurt prepared under regulated and hygienic practices can be stored under refrigeration for several weeks with or without the aid of stabilizers.
  • Yogurt can be prepared as organic, low-fat, nonfat and drinkable variants with additives for flavor and texture.
  • friendly bacteria active microorganisms sometimes referred as "friendly bacteria” and such probiotics help to maintain a balance in the metabolic processes and boost the body's immune system to fight disease whilst regulated the synthesis of the vitamins and hormones.
  • yogurt In most countries, a product may be called yogurt only if live bacteria are present in the final product.
  • non-pasteurized yogurt is sold as "live” or containing "live active culture”.
  • live yogurt A small amount of live yogurt can be used to inoculate a new batch of yogurt, as the bacteria reproduce and multiply during fermentation.
  • Pasteurized products which have no living bacteria, are called fermented milk
  • yogurt is not just a food accompaniment, a dessert or merely a diet food, but it contains the beneficial bacteria that are essential for good health.
  • a cup of yogurt (250 gm) contains 370 mg of calcium (compare that with 300 mg in 250 ml of milk). This is 30-40 per cent of most adults' daily needs.
  • yoghurt meets 20-25 per cent of an adult's average daily needs. It is also a good source of Vitamin B (including folacin) and phosphorus.
  • a cup of yoghurt contains 250 mg of potassium almost as much as a banana contains.
  • yogurt is a boon in any case because it is easily available anywhere, it is a snack that tastes great at any time of the day and also low in calories.
  • yogurt further extends to increased resistance to immune-related diseases, restoring the digestive tract to normal condition after a course of anti-biotics, useful in vaginal candidosis and osteoporosis.
  • Daily consumption of yogurt also helps improve complexion and radiance.
  • yogurt While there are many calcium supplements that are not readily or effectively absorbed, yogurt provides an excellent source of easily absorbed calcium in high content. However, to be effective, yogurt must contain sufficient amount of 'live' lactic cultures, meaning it must be 'fresh'. The new study conducted by researchers at the University of Tennessee, United States of America, suggests that eating yogurt (curd) helps you lose fat. Yogurt as a food may also be beneficial in more ways than one. Besides, it is also easy to digest as opposed to other dairy based products like cheese, paneer. Yoghurt also works as a good calcium substitute for these higher-calorie dairy products.
  • US6642277 describes a method of providing a therapeutic effect in relation to the prevention or treatment of coronary heart disease in a subject, the method comprising providing a flavonol and anthocyanin containing dry composition prepared from plant- derived material selected from the group consisting of wine and grape juice, wherein the composition is water soluble and comprises at least 25% w/w polyphenols, the composition comprising at least 0.1% flavonol, and administering the composition to the subject in a therapeutically effective dosage.
  • US6099854 discloses a flavonol and anthocyanin containing dry composition prepared from wine comprising at least 25% w/w polyphenols, said composition comprising at least 1% w/w flavonol, wherein at least 1% w/w flavonol in said composition is soluble in water.
  • Polyphenols are present in a wide range of naturally occurring fruits such as apples especially apple peel; pears; bell peppers; red currants; black currants; lemons; cherries; cranberries; gooseberries; tomatoes; olives; and vegetables in general, including: radishes potatoes; onions; and asparagus.
  • Natural products containing polyphenols such as Resveratrol, Fisetin and Quercetin are found in fruit and vegetables in varying proportions and have proven medicinal and therapeutic properties with high efficacy for multiple sites. They have significant antioxidant properties, which includes the ability to scavenge damaging radicals responsible for the proliferations of unhealthy cells.
  • polyphenols substances such as Resveratrol, Fisetin and Quercetin
  • This invention discloses yogurt composition containing specific added polyphenols compounds possessing demonstrated health and /or nutritional value, together with processes for preparing these compositions.
  • the polyphenols compounds may be selected individually or in combination from any of a large number of substances including both natural product derived, synthetic and semi synthetic substances.
  • a preferred composition is a yogurt containing the added polyphenols molecules selected from Resveratrol, Fisetin, and Quercetin. These naturally occurring polyphenols substances are found in varying proportions in a wide variety of fruits and vegetables and have proven medicinal and therapeutic properties.
  • the yogurt compositions of the present invention comprise polyphenols substances individually or in various combinations with Resveratrol in an amount ranging between 0.0015% to 0.015%, Fisetin in an amount ranging from 0.003 to 0.03% and Quercetin in an amount between 0.0045% and 0.25% which provides a synergistic neutraceutical contribution.
  • the invention provides nutritional yogurt products having less fat or those from whole milk in a synergestic composition with a range of polyphenols substances with proven health and nutritional value, enhancing the beneficial contributions to health and nutrition.
  • Natural products containing polyphenols such as Resveratrol, Fisetin and Quercetin are found in fruit and vegetables in varying proportions and have proven medicinal and therapeutic properties with high efficacy for multiple sites. They have significant antioxidant properties, which includes the ability to scavenge damaging radicals responsible for the proliferations of unhealthy cells.
  • Resveratrol prevents free radicals associated artery damage and can protect brain cells against oxidative stress.
  • Resveratrol is effective in the treatment of coronary heart disease, platelet aggression, atherosclerosis and stomach ulcers caused by bacteria ⁇ Helicobacter pylori). It is a broad-spectrum agent that can prevent the proliferation of cancer cells by causing a unique type of cell death without damaging normal cells.
  • Resveratrol activates a longevity gene whilst protecting DNA and immune cells. It also has the ability to enhance the potency of anti-retroviral drugs.
  • Fisetin has the ability to enhance memory by protecting nueral cells from degeneration whilst promoting new connectivity between nerve cells.
  • Quercetin has remarkable antioxidant, anti-histamines and anti-inflammatory properties. It also helps in the prevention of catracts, cancers, heart, and respiratory diseases and problem related with anxiety and depression.
  • the definitions and of yogurt and related products with live and active cultures will be as prescribed by the National Yogurt Association, USA.
  • Yogurt is the resulting product from the process of fermentation of milk or a mixture predominantly containing milk by using probiotics or live culture containing a blend of Lactobacillus bulgaricus and Streptococcus thermophilics.
  • the other commonly used cultures include Lactobacillus acidphilus, L.casei,L.returi and Bifidobacterium bifidum.
  • the process of the current invention involves heating milk or a mixture predominantly containing milk to a temperature to deactivate the microorganisms or enzymes present and then bringing the temperature down and maintaining it at 35-45°C.
  • the milk or milk mix is then treated with naturally occurring polyphenols substances namely Resveratrol, Fisetin and Quercetin and blended uniformly by stirring (lhour).
  • the process of fermentation is initiated by inoculating the milk or milk mix with suitable culture at ambient temperature for 4 to 8 hours.
  • the resulting semi solid is cooled to make the culture inoperative but not kill it.
  • a typical yogurt composition according to the present invention comprises Resveratrol, in an amount ranging from 0.0015% to 0.015%; Fisetin, in an amount ranging from 0.003% to 0.03%; and Quercetin, in an amount between 0.0045% and 0.25%.
  • the Yogurt prepared using the above process and that which contains the polyphenols namely Resveratrol, Fisetin and Quercetin can be packaged as plain, low fat, nonfat, with additives like stabilizers, sweeteners (both sugars and other intense and low calorie sweeteners), flavoring and other agents such as colorants, vitamins and minerals.
  • the additives can be added prior to fermentation or afterwards depending on how the process affects the individual components and final texture and taste. Variations may be made to the process to yield the product, which contains the polyphenols namely Resveratrol, Fisetin and Quercetincan also be blended into performed variations of yogurt compositions to yield related products.
  • the example and associated data given below describe the process involved along with characterization and stability of the product related to the invention.
  • Homogenized (or skimmed) milk (186g) was heated to 85°C for 30 minutes to ensure all microorganisms and enzymes present were deactivated.
  • the milk was then cooled to 35 to 45 0 C after which Resveratrol (3mg), Fisetin (6 mg) and Quercetin (9mg) were added and the mixture was stirred at the same temperature for lhour to enable uniform mixing.
  • the resulting mixture was inoculated with a suitable culture using an amount of Yogurt to bring the total mass to 20Og.
  • the cultured mixture of milk was incubated at ambient temperature for about 6 hours or until required to produce a semi solid with suitable texture and cooled to ensure the culture was deactivated but still alive.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

L'objet de la présente invention concerne des compositions nutritives à base de yoghourt contenant des composés polyphénoliques contenant des qualités sanitaires et/ou nutritives prouvées, lesdits composés polyphénoliques étant issus de resvératrol, de fisetine et de quercétine d'origine naturelle, synthétique ou semi synthétique.
PCT/IN2007/000220 2007-04-02 2007-06-01 Compositions liées au yoghourt contenant des polyphénols-resvératols, de la fisetine et de la quercétine Ceased WO2008120221A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN696/CHE/2007 2007-04-02
IN696CH2007 2007-04-02

Publications (1)

Publication Number Publication Date
WO2008120221A1 true WO2008120221A1 (fr) 2008-10-09

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Country Status (1)

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WO (1) WO2008120221A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102973551A (zh) * 2011-09-07 2013-03-20 温州医学院 漆黄素用于制备治疗抑郁症药物的用途
ES2531285A1 (es) * 2013-09-12 2015-03-12 Ct De Investigacion Biomedica En Red Fisiopatologia De La Obesidad Y Nutricion Ciberobn Composiciones y usos en la activación de la termogénesis
WO2015094532A1 (fr) * 2013-12-17 2015-06-25 Mjn U.S. Holdings Llc Composition nutritionnelle contenant un composant neurologique de kaempférol et/ou fisétine
GR1009004B (el) * 2015-10-30 2017-04-03 Polyhealth Α.Ε. Βιοδραστικα γαλακτοκομικα προϊοντα διατροφικα ενισχυμενα με φυσικα αντιοξειδωτικα πολυφαινολων ελιας και πολυσακχαριτη β-γλυκανης
CN111227040A (zh) * 2020-02-20 2020-06-05 江南大学 一种低含量晚期糖基化终末产物的炭烧酸奶及其制备方法
WO2023222703A1 (fr) * 2022-05-17 2023-11-23 Société des Produits Nestlé S.A. Compositions et méthodes utilisant une combinaison de fisétine et de quercétine à des fins d'utilisation dans la dégénerescence du cartilage
WO2023222705A1 (fr) * 2022-05-17 2023-11-23 Société des Produits Nestlé S.A. Compositions et procédés utilisant une combinaison de fisétine et de quercétine pour énergie cellulaire
US20240090556A1 (en) * 2020-11-30 2024-03-21 Abbott Laboratories Liquid Nutritional Compositions with Water-Insoluble Plant Flavonoid and Method of Production Thereof
WO2025108868A1 (fr) * 2023-11-22 2025-05-30 Société des Produits Nestlé S.A. Compositions comprenant une combinaison de fisétine et de quercétine destinées à être utilisées dans le traitement de troubles osseux

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4410549A (en) * 1981-06-10 1983-10-18 The Pro-Mark Companies Preparation of a low calorie, low fat fruit-containing yogurt
DE19720767A1 (de) * 1997-05-07 1998-11-12 Protekum Umweltinstitut Gmbh O Pharmazeutisches Produkt, insbesondere zur Therapie und Prophylaxe von Herz-Kreislauf-Erkrankungen
WO2000015237A1 (fr) * 1998-09-15 2000-03-23 Korea Research Institute Of Bioscience And Biotechnology Composition contenant de la rutine et de la quercetine, utilisee pour le traitement ou la prevention de maladies associees a un taux de lipides eleve dans le sang
WO2002043503A1 (fr) * 2000-12-01 2002-06-06 General Mills, Inc. Produits laitiers fortifies en calcium et procedes de preparation
KR100388787B1 (en) * 2002-06-28 2003-06-25 Lifetree Biotech Co Ltd Composition for prevention and treatment of liver cancer, containing phenolic compound
CN1557197A (zh) * 2004-02-10 2004-12-29 敏 侯 白藜芦醇—营养保健食品添加剂
WO2005044021A1 (fr) * 2003-10-30 2005-05-19 Loders Croklaan B.V. Extrait d'aiguilles de pin

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4410549A (en) * 1981-06-10 1983-10-18 The Pro-Mark Companies Preparation of a low calorie, low fat fruit-containing yogurt
DE19720767A1 (de) * 1997-05-07 1998-11-12 Protekum Umweltinstitut Gmbh O Pharmazeutisches Produkt, insbesondere zur Therapie und Prophylaxe von Herz-Kreislauf-Erkrankungen
WO2000015237A1 (fr) * 1998-09-15 2000-03-23 Korea Research Institute Of Bioscience And Biotechnology Composition contenant de la rutine et de la quercetine, utilisee pour le traitement ou la prevention de maladies associees a un taux de lipides eleve dans le sang
WO2002043503A1 (fr) * 2000-12-01 2002-06-06 General Mills, Inc. Produits laitiers fortifies en calcium et procedes de preparation
KR100388787B1 (en) * 2002-06-28 2003-06-25 Lifetree Biotech Co Ltd Composition for prevention and treatment of liver cancer, containing phenolic compound
WO2005044021A1 (fr) * 2003-10-30 2005-05-19 Loders Croklaan B.V. Extrait d'aiguilles de pin
CN1557197A (zh) * 2004-02-10 2004-12-29 敏 侯 白藜芦醇—营养保健食品添加剂

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
CLIFTON, PETER M.: "Effect of Grape Seed Extract and Quercetin on Cardiovascular and Endothelial Parameters in High-Risk Subjects", JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY, vol. 2004, no. 5, 2004, pages 272 - 278, XP002458688 *
DATABASE WPI Week 200459, Derwent World Patents Index; AN 2004-610914, XP002458691 *
DATABASE WPI Week 200526, Derwent World Patents Index; AN 2005-243088, XP002458690 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102973551A (zh) * 2011-09-07 2013-03-20 温州医学院 漆黄素用于制备治疗抑郁症药物的用途
ES2531285A1 (es) * 2013-09-12 2015-03-12 Ct De Investigacion Biomedica En Red Fisiopatologia De La Obesidad Y Nutricion Ciberobn Composiciones y usos en la activación de la termogénesis
WO2015094532A1 (fr) * 2013-12-17 2015-06-25 Mjn U.S. Holdings Llc Composition nutritionnelle contenant un composant neurologique de kaempférol et/ou fisétine
GR1009004B (el) * 2015-10-30 2017-04-03 Polyhealth Α.Ε. Βιοδραστικα γαλακτοκομικα προϊοντα διατροφικα ενισχυμενα με φυσικα αντιοξειδωτικα πολυφαινολων ελιας και πολυσακχαριτη β-γλυκανης
CN111227040A (zh) * 2020-02-20 2020-06-05 江南大学 一种低含量晚期糖基化终末产物的炭烧酸奶及其制备方法
CN111227040B (zh) * 2020-02-20 2023-01-31 江南大学 一种低含量晚期糖基化终末产物的炭烧酸奶及其制备方法
US20240090556A1 (en) * 2020-11-30 2024-03-21 Abbott Laboratories Liquid Nutritional Compositions with Water-Insoluble Plant Flavonoid and Method of Production Thereof
WO2023222703A1 (fr) * 2022-05-17 2023-11-23 Société des Produits Nestlé S.A. Compositions et méthodes utilisant une combinaison de fisétine et de quercétine à des fins d'utilisation dans la dégénerescence du cartilage
WO2023222705A1 (fr) * 2022-05-17 2023-11-23 Société des Produits Nestlé S.A. Compositions et procédés utilisant une combinaison de fisétine et de quercétine pour énergie cellulaire
WO2025108868A1 (fr) * 2023-11-22 2025-05-30 Société des Produits Nestlé S.A. Compositions comprenant une combinaison de fisétine et de quercétine destinées à être utilisées dans le traitement de troubles osseux

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