Acid soluble proteins from micellar casein

Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Casein or caseinate

Reexamination Certificate

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C530S361000

Reexamination Certificate

active

07629442

ABSTRACT:
The present invention relates to a milk fraction obtainable by acidification of micellar casein and separation from precipitated casein named acid soluble protein from micellar casein. It was found that the milk fraction and especially certain sub-fractions thereof are bioactive and promote GLP-1 release in vitro. Based on these results, acid soluble protein from micellar casein may be useful in the treatment and the prevention of diabetes type II, obesity and may further be added to formulas directed at other purposes addressing the gastro-intestinal tract.

REFERENCES:
patent: 1367065 (2003-12-01), None
patent: 2673374 (1992-09-01), None
patent: WO 9831239 (1998-07-01), None
patent: WO/01/37850 (2001-05-01), None
patent: WO0137850 (2006-06-01), None
Gesan-Guiziou et al., Process steps for the preparation of purified fractions of alpha-lactalbumin and beta-lactoglobulin from whey protein concentrates, Journal of Diary Research, 1999, 55: 225-236.
Picon et al., The effect of liposome-encasulated cyprosins on Manchego cheese ripening, J. Dairy Sci., 1996, 79: pp. 1699-1705.
Smithers et al, “New Casein Products: Fresh Opporunities for the Dairy Industry,” vol. 51, No. 1/2, 1991 pp. 92-98 XP001112973; ISSN 0310-9070.

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