Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Food or edible as carrier for pharmaceutical
Patent
1991-07-19
1993-12-28
Michl, Paul R.
Drug, bio-affecting and body treating compositions
Preparations characterized by special physical form
Food or edible as carrier for pharmaceutical
424 945, 424440, 424441, 424442, 424405, 424407, 424408, 424410, 424484, 424486, 424488, 424474, 514835, 514944, 514948, 514960, 435221, 435222, 435225, 530825, A61K 3752, A61K 928, A23K 1165, C12N 954
Patent
active
052737535
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a novel functional food or edible composition having a calorie intake lowering function.
BACKGROUND ART
Polysaccharide-producing enzyme (glycosyltransferases) such as glucosyltransferase(GT) and fructosyltransferase(FT) are previously utilized for, for example, the industrial production of dextran, but since this polysaccharide-producing enzyme has, in relation to living bodies, a plaque formation ability in the oral cavity, they have been regarded as the most important pathogenic factor of dental caries, and therefore, their utilization has been limited.
DISCLOSURE OF THE INVENTION
The object of the present invention is to provide a functional food or edible composition having a calorie intake lowering function.
According to the present invention, there is provided a functional food composition comprising at least one polysaccharide-producing enzyme selected from the group consisting of glucosyltransferases and fructosyltransferase having a water soluble polysaccharide production ability, and a base therefor.
BEST MODE OF CARRYING OUT THE INVENTION
As a result of intensive studies, the present inventors found that, when a water-soluble enzyme having a polysaccharide production capability is selected from the polysaccharide-producing enzymes, it does not become a dental caries pathogenic factor and forms polysaccharide from sucrose in the digestive tract to lower the calorie intake, and thus there can be provided a food or edible composition useful for the prophylaxis of adult disease factors such as obesity.
The constitution and effects, etc., of the invention are described in detail below.
ORIGIN OF THE ENZYMES
The enzymes GT and FT can be produced by the following bacteria. Examples of such bacteria are lactic acid bacteria (Streptcoccus salivarius, S. bovis and S. sunguis), Bacillus natto (Bacillus subtilis), molds (Aspergillus niger, Aspergillus oryzae, Aureobasidum pullulans), and plants (onion: Arium sepa). The following strains are exemplified as particularly useful: B. subtilis IAM 1168, S. salivarius ATCC 9758, S. bovis ATCC 9809, A. pullulans IAM 5060, Asp. niger ATCC 10864 and Asp. oryzae ATCC 1011.
CONSTITUTION OF THE EDIBLE COMPOSITION
When the above enzyme is orally ingested, the activity thereof is reduced by a digestive fluid such as the gastric juices, and to prevent this, the present composition can be constituted in usual enteric dosage forms such as gelatin capsules, or granules, or tablets coated with hydroxypropyl methyl cellulose or the like; gel-like dosage forms such as sodium alginate capable of reducing the gastric juice effect; and fat and oil-like dosage forms.
The amount of the polysaccharide or oligosaccharide-producing enzyme formulated in the edible composition according to the present invention varies depending upon, for example, the use and dosage form thereof, and is not particularly limited.
Bases used in edible compositions according to the present invention vary depending upon the forms of the compositions, and in addition to the case whereby the enzyme is added as it is, for example, in the case of a gel-like dosage form, there can be used a base obtained by dissolving the enzyme in a mixed solution of sodium alginate (0.2 to 2%), agar (0 to 5%) and gelatin (0 to 15%) and allow the solution to be gelled by cooling or drying, or a base obtained by drying the gelled product. On the other hand, in the case of a fat and oil-like dosage form, a fat and oil having a freezing point of 37.degree. C. or more, for example, a hydrogenated oil of a vegetable fat and oil such as rapeseed oil (a fat or oil having a freezing point of 37.degree. to 70.degree. C. is obtained according to the degree of hydrogenation) is used. The fat and oil is heated and melted, the enzyme is then added at 1/20 to the equal weight, based upon the fat and oil, and the mixture is mixed and coagulated to obtain a fat and oil dosage form. As another dosage form, there can be mentioned the enzyme coated with an enteric material such as hydr
REFERENCES:
patent: 4255414 (1981-03-01), Lembke et al.
World Patents Index Latest, Section Ch. Week 8344, 1983, Derwent Pub. Ltd., London, GB; Class B, AN 83-805305 & JPA58162292 Abstract.
World Patents Index Latest, Section Ch. Week 8803, 1988, Derwent Pub. Ltd., London, GB; Class B, AN 88-017459 & JPA62278983 Abstract.
Ishihara Kazuoki
Takahashi Masao
Azpuru C.
Kabushiki Kaisha Advance
Michl Paul R.
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