Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Peptide containing doai
Reexamination Certificate
2000-10-11
2003-02-11
Pryor, Alton N (Department: 1616)
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Peptide containing doai
Reexamination Certificate
active
06518240
ABSTRACT:
FIELD OF THE INVENTION
The present invention is drawn to compositions and methods of preparing amino acid chelates and complexes. Particularly, by combining a hydrated metal sulfate salt with an amino acid ligand as a particulate blend, placing the particulate blend in an enclosed environment, and applying heat to the particulate blend in the enclosed environment, the waters of hydration of the hydrated metal sulfate salt are caused to be released into the enclosed environment such that amino acid chelates and complexes are formed. The waters of hydration serve to provide the water necessary to enable a bonding reaction to take place between the electron rich functional groups of the amino acid ligand and the metal ion of the hydrated metal sulfate salt.
BACKGROUND OF THE INVENTION
A chelate is a definite structure resulting from precise requirements of synthesis. Proper conditions must be present for chelation to take place including proper mole ratios of ligands to metal ions, pH, and solubility of reactants. As such, traditional “wet” methods of preparing chelates have typically been used to prepare chelates. These methods include the step of dissolving raw materials in solution to ionize the solution or create an appropriate electronic configuration in order for bonding to develop. Though wet methods have typically been used to make chelates, chelates and/or complexes have also been made under dry conditions.
In U.S. Pat. Nos. 2,877,253 and 2,957,806, the entire teachings of which are incorporated by reference, a ferrous sulfate-glycine complex that is substantially free from ferric iron is disclosed. By following the process of dry blending and heating the reactants as is disclosed in these patents, at least some complexing and even some chelation occurs. In fact, the above patents teach that there is a distinct color change that takes place as a result of the reaction, i.e. the “complex turns uniformly light brown.” However, the reactions described therein are not capable of reacting to completion. This is because a minimum amount of moisture is needed to drive the reaction. Because the reactions described in these patents are carried out in open air conditions, when the waters of hydration are liberated, the liberated water is exposed to the open atmosphere. Thus, some of the liberated water drives the reaction and some is evaporated.
The processes described in U.S. Pat. Nos. 2,877,253 and 2,957,806 have been recently improved as described in a copending
U.S. patent application Ser. No. 09/686,683 filed of even date herewith entitled “A COMPOSITION AND METHOD FOR PREPARING AMINO ACID CHELATES AND COMPLEXES FREE OF INTERFERING COMPLEX IONS,” the entire teachings of which are incorporated herein by reference. In that application, the reactions described therein are carried further than the reactions of the above referenced patents (or in many cases carried to completion) because all of the reactants are retained in an enclosed environment. Specifically, by minimizing or eliminating the evaporation of water released by the hydrated sulfate salt in the reaction blend, and by adding calcium oxide or calcium hydroxide in appropriate amounts, the waters of hydration are retained to drive the reaction to substantial completion. Additionally, calcium sulfate is formed leaving no interfering complex ions in the final product.
Chelation can be confirmed and differentiated from mixtures of components by infrared spectrometer analysis (hereinafter “IR”). Essentially, bond stretching and absorption caused by bond formation are analyzed by peak comparison. By utilizing IR, the complexes described in the Rummel patents show a substantial amount of free, unreacted glycine. However, the IR scans also indicate that some chelates and complexes are formed.
As applied in the field of mineral nutrition, there are a few allegedly “chelated” products which are commercially utilized. The first is referred to as a “metal proteinate.” The American Association of Feed Control officials (AAFCO) has defined a “metal proteinate” as the product resulting from the chelation of a soluble salt with amino acids and/or partially hydrolyzed proteins. Such products are referred to as the specific metal proteinate, e.g., copper proteinate, zinc proteinate, etc. This definition does not contain any requirements to assure that chelation is actually present. On the basis of the chemical reactant possibilities, there are some real reservations as to the probability of chelation occurring to any great degree. For example, the inclusion of partially hydrolyzed proteins as suitable ligands and the term “and/or” in reference to such ligands implies that products made solely from partially hydrolyzed protein and soluble salts would have the same biochemical and physiological properties as products made from combining amino acids and soluble metal salts. Such an assertion is chemically incorrect. Partially hydrolyzed protein ligands may have molecular weights in the range of thousands of daltons and any bonding between such ligands and a metal ion may be nothing more than a complex or some form of ionic attraction, i.e., the metal drawn in close proximity to carboxyl moiety of such a ligand.
While some products marketed as metal proteinates during the 1960's and 1970's were true chelates, this was prior to the adoption of the AAFCO definition. An analysis of products currently marketed as metal proteinates reveals that most, if not all, are mixtures of metal salts and hydrolyzed protein or complexes between metal salts and hydrolyzed protein. Most are impure products which are difficult to analyze and are not consistent in protein make-up and/or mineral content.
The second product, referred to as an “amino acid chelate,” when properly formed, is a stable product having one or more five-membered rings formed by reaction between the carboxyl oxygen, and the &agr;-amino group of an &agr;-amino acid with the metal ion. Such a five-membered ring is defined by the metal atom, the carboxyl oxygen, the carbonyl carbon, the &agr;-carbon and the &agr;-amino nitrogen. The actual structure will depend upon the ligand to metal mole ratio. The ligand to metal mole ratio is at least 1:1 and is preferably 2:1 but, in certain instances, may be 3:1 or even 4:1. Most typically, an amino acid chelate may be represented at a ligand to metal ratio of 2:1 according to Formula 1 as follows:
In the above formula, the dashed lines represent coordinate covalent bonds, covalent bonds, or ionic bonds. The solid lines between the &agr;-amino group and the metal (M) are covalent or coordinate covalent bonds. When R is H, the amino acid is glycine which is the simplest of the &agr;-amino acids. However, R could be a radical forming any other of the other twenty or so naturally occurring amino acids derived from proteins. These all have the same configuration for the positioning of the carboxyl oxygen and the &agr;-amino nitrogen. In other words, the chelate ring is defined by the same atoms in each instance.
The American Association of Feed Control Officials (AAFCO) have also issued a definition for an amino acid chelate. It is officially defined as the product resulting from the reaction of a metal ion from a soluble metal salt with amino acids with a mole ratio of one mole of metal to one to three (preferably two) moles of amino acids to form coordinate covalent bonds. The average weight of the hydrolyzed amino acids must be approximately 150 and the resulting molecular weight of the chelate must not exceed 800. The products are identified by the specific metal forming the chelate, e.g., iron amino acid chelate, copper amino acid chelate, etc.
The reason a metal atom can accept bonds over and above the oxidation state of the metal is due to the nature of chelation. In one embodiment of Formula 1, it is noted that one bond is formed from the carboxyl oxygen and the other bond is formed by the &agr;-amino nitrogen which contributes both of the electrons used in the bonding. These electrons fill available spaces in the d-orbitals. This type
Ashmead H. DeWayne
Pedersen Mark
Albion International, Inc.
Pryor Alton N
Thorpe North & Western LLP
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