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WO2018148854A1 - Aliment anticariogène contenant de l'ovoalbumine - Google Patents

Aliment anticariogène contenant de l'ovoalbumine Download PDF

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Publication number
WO2018148854A1
WO2018148854A1 PCT/CL2017/050006 CL2017050006W WO2018148854A1 WO 2018148854 A1 WO2018148854 A1 WO 2018148854A1 CL 2017050006 W CL2017050006 W CL 2017050006W WO 2018148854 A1 WO2018148854 A1 WO 2018148854A1
Authority
WO
WIPO (PCT)
Prior art keywords
ovalbumin
food
milk
cryogenic
dairy product
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/CL2017/050006
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English (en)
Spanish (es)
Inventor
Rodrigo Andrés GIACAMAN SARAH
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.)
Universidad de Talca
Original Assignee
Universidad de Talca
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 Universidad de Talca filed Critical Universidad de Talca
Priority to PCT/CL2017/050006 priority Critical patent/WO2018148854A1/fr
Publication of WO2018148854A1 publication Critical patent/WO2018148854A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/66—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • C07K14/76—Albumins
    • C07K14/77—Ovalbumin

Definitions

  • the present invention relates to the technical field of functional foods, in particular it provides an anti-cryogenic food based on a dairy product to which ovalbumin is added.
  • the invention also relates to the use of ovalbumin for the production of anti-cryogenic foods.
  • Dental caries remains one of the biggest problems in public health and the disease with the highest prevalence in the world, affecting more than a third of the world's population of all ages (Kassebaum NJ et al. 2015. Global burden of untreated caries: a systematic review and metaregression. J Dent Res. 94 (5): 650-8). This disease occurs due to an imbalance in the oral environmental conditions that affects the bacteria that make up the dental biofilm, mainly due to frequent exposure to sugars from the diet, which causes an increase in the growth of the most capable bacteria of producing acids (Simón-Soro A. and Mira A. 2015. Solving the etiology of dental caries. Trends Microbiol. 23 (2): 76-82).
  • fermentable carbohydrates in particular sucrose
  • sucrose are the sugars with the greatest capacity to generate dental caries within said carbohydrates.
  • Sucrose is fermented by the bacteria that make up the dental biofilm, generating large amounts of acidic wastes that favor the growth of cariogenic microorganisms better adapted to these environments.
  • Caries is a bacterial pathology caused by acids produced by the bacteria of the dental biofilm from the fermentation of sugars in which the presence of dental biofilms is essential, unlike dental erosion, which does not require presence of bacteria or biofilms to demineralize the hard tissue of the tooth, but is produced by the chemical action of acids that come directly from the diet and dissolve the enamel crystal, generating wear and sensitivity. Also, dental erosion is considered a superficial phenomenon, while caries begins with a sub-superficial demineralization of the enamel structure that eventually leads to cavitation of the tooth surface and that can reach deep tissues of the tooth.
  • a first object of the invention relates to an anti-cryogenic food comprising a dairy product and ovalbumin.
  • the ovalbumin is in a concentration range between 0.025 p / v and 0.1 p / v. It is possible to prepare said anti-cryogenic dairy product from the group consisting of whole milk, semi-skim milk, skim milk, yogurt, milk creams and cream ice cream.
  • the anti-cryogenic food contains the enzyme lactase.
  • the enzyme lactase is found in a concentration of 500-5000 units per 100 g of powdered milk product. Even more preferred, the anti-cryogenic food contains 3920 units of lactase per liter of dairy product.
  • the anti-cryogenic food contains sugar substitutes, which is selected from the group consisting of polyalcohols, steviol glycosides (Stevia), sucralose, and aspartame.
  • sugar substitutes which is selected from the group consisting of polyalcohols, steviol glycosides (Stevia), sucralose, and aspartame.
  • the pH of the dairy product should be in a range of 4.0 and 7.0. At lower pH, higher concentrations of ovalbumin should be added.
  • a second object of the invention relates to the use of ovalbumin protein characterized in that it is used for the manufacture of an anticaryogenic food.
  • Figure 1 shows the results of tooth enamel demineralization (% PDS) and ovalbumin protection in an experimental model of caries with biofilms, when the dental tissue is exposed to sucrose followed by ovalbumin compared to only sucrose.
  • Figure 2 is a schematic of the experimental design of an assay of the anticariogenic activity of ovalbumin in a clinical context, after exposure of the oral biofilm to sucrose.
  • Figure 3 shows the results of the clinical trial described in Figure 2, which shows the percentage of loss of microhardness on the enamel surface (% PDS), which represents the demineralization of tooth enamel, after being exposed to different Ovalbumin treatments, after a sucrose challenge.
  • Figure 4 shows the amount of insoluble polysaccharides recovered after the ovalbumin anticariogenic activity test in a clinical context, described in Figure 2, after the dental enamel was subjected to different treatments with ovalbumin after challenge with sucrose and compared to single exposure to sucrose without protein.
  • Figure 5 shows the results of root dentin demineralization (% PDS), in response to exposure to a dairy beverage with and without ovalbumin supplementation, at different concentrations, compared to the positive control of caries with sucrose alone.
  • the present invention relates to an anti-cryogenic food containing a dairy and ovalbumin product, and the use of ovalbumin for the manufacture of any anti-cryogenic food, in order to make these products highly consumed by the population inhibit the appearance of dental caries, both coronal and root.
  • the present invention is based on the technical problem that both sugary foods and dairy products have an important degree of cariogenicity, even more so if the population most exposed to this food is considered to be children and older adults.
  • ovalbumin to food and dairy products, the cariogenic effect is counteracted without losing its nutritional and organoleptic properties. In this way, these foods are subtly intervened to reduce dental caries in the population.
  • All technical and scientific terms used to describe the present invention have the same meaning understood for a person with basic knowledge in the technical field in question. However, to more clearly define the scope of the invention, a list of the terminology used in this description is included below.
  • Anticariogenic should be understood as the characteristic of any compound that prevents, prevents or decreases the formation of dental caries in a subject. Therefore, an "anti-cryogenic food” refers to any food that prevents, prevents or decreases the generation of dental caries. On the contrary, the term “cariogenic” should be understood as that substance or compound that causes tooth decay.
  • Biofilm should be understood as any group of microorganisms that group together and adhere to each other and to a surface, forming an extracellular matrix produced by the same microorganisms. This matrix is mainly composed of polysaccharides.
  • Optalbumin should be understood as a glycoprotein found mainly in egg white, which consists of 385 amino acids and whose relative molecular mass is 45 kDa.
  • an object of the present invention relates to an anticariogenic food or food composition
  • an anticariogenic food or food composition comprising a dairy product and ovalbumin.
  • ovalbumin can be obtained from natural sources, typically from chicken eggs, or can be synthesized artificially.
  • concentration of ovalbumin present in the anti-cryogenic food is in a range between 0.025% w / v and 0.1% w / v, which depends proportionally with the pH of the dairy product: at lower pH (higher acidity of the dairy product) a higher concentration of ovalbumin is required to generate the anticariogenic effect.
  • concentration of ovalbumin that the product should have also correlates with the presence or absence of sucrose in it.
  • the anti-cryogenic food additionally contains the enzyme lactase, which degrades lactose, the milk's own sugar, into two monosaccharides: a glucose molecule and a galactose molecule. This enzyme is found in the intestines of humans to digest the milk consumed.
  • the anti-cryogenic food of the present invention allows to offer a safe alternative for those with such food intolerance.
  • the enzyme lactase is found in a concentration of 500-5000 units per 100 g of powdered milk product. Even more preferably, the enzyme lactase is add in a concentration of 3920 units of lactase per liter of dairy product.
  • the anti-cryogenic food comprises a sugar substitute, which can be any sweetener authorized by the United States Academy of Nutrition and Dietetics, both natural and artificial.
  • the sugar substitute is selected from the group of polyalcohols, steviol glycosides (Stevia), sucralose or aspartame, but is not limited to these already mentioned.
  • Steviol glycosides are typically obtained from the Stevia rebaudiana plant. These sweet-tasting compounds derived from said plant are generically called Stevia.
  • Both sucralose and aspartame are artificial sweeteners, also known under additive code E955 and E951 in the European Union, respectively.
  • polyalcohols or alcoholic sugars are compounds whose general formula is H (HCHO) n + iH.
  • HCHO HCHO
  • polyalcohols that can be used as sweeteners are glycerol, erythritol, arabitol, xylitol, mannitol, sorbitol, isomalt, maltitol, lactitol, among others.
  • the anti-cryogenic food of the present invention uses a dairy product as a base, however, in an alternative embodiment, fruit juices, flavored waters or other sweet foods that are normally cariogenic could also be used.
  • dairy products are used because of their high consumption in the population, which are selected from the group consisting of whole milk, semi-skimmed milk, skim milk, flavored milk and fortified milk with any concentration of fat, yogurts with or without flavors or other additives (such as nuts, natural fruits, cereals), milk creams and cream ice cream, but not limited to the products mentioned herein and may be replaced by any other food.
  • said dairy product has a pH between 4.0 and 7.0, more preferably between 6.5 and 7.0.
  • the amount of ovalbumin is proportional to the pH of the product to obtain an anti-cryogenic food. It is interesting to note that ovalbumin does not alter the organoleptic properties of food, therefore, the consumer is not able to differentiate between a product with ovalbumin from another that does not contain it.
  • the anti-cryogenic food can have any presentation for sale, as a liquid, semi-solid or powder format.
  • a second object of the invention is the use of ovalbumin protein for the manufacture of an anticariogenic food.
  • ovalbumin in the range of 0.025% w / v and 0.1% w / v makes it possible to counteract the cariogenic effect of the sugars of different foods, such as fruit juices, sugary drinks, flavored waters, milk products such as milk , yogurts, milk creams and ice cream, such as those mentioned above.
  • Example 1 Anticariogenic activity of ovalbumin in an experimental model of caries biofilm in enamel and dentin. Streptococcus mutans UA159 bacteria were used to form biofilms on bovine enamel and dentin blocks covered with saliva. The microhardness of the tooth blocks was determined using the Knoop surface hardness measurement technique (SH), which represents demineralization or tooth decay formation. The biofilms were grown for 5 and 4 days for enamel and dentin, respectively, and were subjected to cariogenic challenges with 10% sucrose for 5 minutes three times a day in order to induce decay.
  • SH Knoop surface hardness measurement technique
  • the biofilms were exposed to either a solution of 200 ⁇ g / ml of ovalbumin or in serial dilutions thereof of 1: 10, 1: 100, and 1: 1000 (v / v).
  • the positive control for caries formation was the exposure of biofilms to 10% w / v sucrose followed only by exposure in a 0.9% w / v NaCl solution.
  • the biofilms were separated from the plates and the biomass formed, viable microorganisms and the formation of polysaccharides were measured. In addition, demineralization was measured by loss of SH.
  • Example 2 Anticariogenic activity of ovalbumin in the oral biofilm in enamel, in situ. Since ovalbumin has been shown to have an anticariogenic effect in an experimental caries model, a clinical experimental trial was carried out using an in situ caries model. For this, 12 healthy volunteers between 21 and 35 years of age participated in this randomized double blind controlled trial, with a split mouth. During two stages of 14 days each, with 7 days of washing phase, the volunteers carried palatine devices containing triplicate blocks of bovine enamel on each side of the plate.
  • stage I consisted of the cariogenic challenge: the complete biofilms formed in the enamel plates were challenged extraorally with a drop of sucrose at 20% w / v for 5 minutes eight times a day (in the schedules 8:00, 10:00, 12:00, 14:00, 16:00, 18:30 and 22:30) and then they were relocated to the volunteers.
  • Stage II consisted of ovalbumin exposure: in 4 of the 8 exposures to sucrose (at 10:00, 14:00, 18:30 and 22:30), the tooth enamel blocks were immediately exposed to 2 different treatments per volunteer in each phase.
  • Stage III consisted of recovering the enamel blocks and detaching the their biofilm. The biofilm was analyzed for a) Total streptococci, b) formation of insoluble polysaccharides, c) biomass and d) the amount of bacterial colonies of S. mutans, Lactobacillus, S. sanguinis. On the other hand, the demineralization of the enamel was estimated in a manner similar to those indicated in example 1.
  • Example 3 Anticariogenic effect of a dairy product supplemented with ovalbumin.
  • the Golden Years milk drink (Calo ® ) was used, which is a product based on milk and cereals, fortified with vitamins and minerals, reduced in lactose, low in total fat and in sodium.
  • This product has a formulation whose organoleptic properties are specific to the age group of older adults. Every 100 grams, the milk drink contains 28 grams of lactose and 8 grams of a mixture of sucrose, glucose, fructose and honey (Technical Bases Golden Years Milk Drink. Ministry of Health, Government of Chile. November 201 1).

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
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Abstract

La présente invention porte sur un aliment anticariogène qui comprend de l'ovoalbumine et sur l'utilisation de cette protéine pour la préparation d'aliments anticariogènes. De préférence, l'aliment anticariogène est réalisé à partir d'un produit lacté, du fait de son importante consommation parmi la population mondiale, particulièrement, parmi les enfants et les adultes âgés. L'ajout de l'ovoalbumine aux aliments n'affecte pas les propriétés organoleptiques de celle-ci, ce qui permet de protéger la population contre les caries sans modifier de manière drastique ses habitudes alimentaires.
PCT/CL2017/050006 2017-02-14 2017-02-14 Aliment anticariogène contenant de l'ovoalbumine Ceased WO2018148854A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CL2017/050006 WO2018148854A1 (fr) 2017-02-14 2017-02-14 Aliment anticariogène contenant de l'ovoalbumine

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Application Number Priority Date Filing Date Title
PCT/CL2017/050006 WO2018148854A1 (fr) 2017-02-14 2017-02-14 Aliment anticariogène contenant de l'ovoalbumine

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WO2018148854A1 true WO2018148854A1 (fr) 2018-08-23

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4324782A (en) * 1974-01-28 1982-04-13 Beck Lee R Dental caries inhibiting product of immunized cow's milk having antibodies specific to killed Streptococcus mutans cells
US20100285175A1 (en) * 2007-12-03 2010-11-11 Novozymes A/S Method for Producing a Dairy Product
US20110059188A1 (en) * 2007-11-30 2011-03-10 Michele Emily Barbour Compositions for reducing dental erosion
US20120237454A1 (en) * 2004-09-10 2012-09-20 Basf Aktiengesellschaft Means and Methods for Preventing and/or Treating Caries
US20150132438A1 (en) * 2013-11-12 2015-05-14 Alice Chang Ready to eat cold vegetable cakes with ingredients

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4324782A (en) * 1974-01-28 1982-04-13 Beck Lee R Dental caries inhibiting product of immunized cow's milk having antibodies specific to killed Streptococcus mutans cells
US20120237454A1 (en) * 2004-09-10 2012-09-20 Basf Aktiengesellschaft Means and Methods for Preventing and/or Treating Caries
US20110059188A1 (en) * 2007-11-30 2011-03-10 Michele Emily Barbour Compositions for reducing dental erosion
US20100285175A1 (en) * 2007-12-03 2010-11-11 Novozymes A/S Method for Producing a Dairy Product
US20150132438A1 (en) * 2013-11-12 2015-05-14 Alice Chang Ready to eat cold vegetable cakes with ingredients

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