Energy formulation

Details Energy formulation Energy formulation

1996-08-13

1999-07-27

Peselev, Elli

Drug, bio-affecting and body treating compositions

Designated organic active ingredient containing

Carbohydrate doai

536103, 536127, A61K 3170, C08B 3716

Patent

active

059290528

DESCRIPTION:

BRIEF SUMMARY
The present invention relates to a novel sort of starch which is suitable for compositions which are intended to supply energy to human beings and other mammals. The invention relates in particular to a kind of starch and a composition produced therefrom for supplying energy to human beings in preparation for or after physical activity. The invention also relates to a method of producing the starch and also to a method of supplying energy to human beings as a preparatory measure before a physical activity, for instance a sporting activity, and after performing strenuous work, so as to minimize the risk of overtraining.
When performing hard muscular work, the body takes energy from glycogen stored in the muscles and liver. If these stored depots are emptied, energy is taken from the breaking down of proteins. This can result in symptoms of overtraining and in a lowering of the immunological defense against infections.
After the glycogen depots have been emptied completely, glycogen levels which exceed the initial levels quantitatively can be recreated by taking up carbohydrates. In traditional body charging processes, it is normal to eat food which is poor in carbohydrates prior to emptying the depots, whereafter the person concerned charges his/her body with food rich in carbohydrates. It is estimated that about 200 g of active carbohydrates are required for this charging process, corresponding to about 1 kg of cooked pasta. It is difficult to ingest this amount on a daily basis. By reducing the water retention capacity, it is possible to increase the active substance content and in this way ingest the food in the form of a drink instead of in a solid state, therewith facilitating ingestion.
When ingesting excess carbohydrates, glycogen is synthesized until the depots are filled. The synthesis of glycogen can take two different routes. The first route passes from glucose 6-P via glucose 1-P to UDP-D glucose, which forms glycogen. Energy (2 ATP) is consumed in the course of this synthesis. In the second route of glycogen synthesis, the glycogen is formed by reaction between UDP glucose and an initiation molecule, which may be either glycogen, dextrin or in extreme cases maltose. It is assumed that the formation of glycogen is accelerated because the starting product is a long and branched polymer, such as dextrin. Many synthesis stages are saved in such case and the storage process is expected to be more rapid.
When preparing for strenuous physical activities, such as running and skiing competitions, it is normal for the competitor to store-up the glycogen depots one or two days in advance, by eating considerable quantities of food that is rich in carbohydrates, such as rice or pasta. However, as mentioned above, such charging of the body requires the ingestion of considerable quantities of food rich in carbohydrates, in the above example about 1 kg of cooked pasta over a twenty-four hour period. It is not always easy, or comfortable, for a person to ingest such large quantities. The ingestion of so much food often results in an uncomfortable overfed feeling.
These problems could be avoided if it were possible to ingest a corresponding amount of carbohydrates in the form of a drink. This would make ingestion easier and without resulting in an uncomfortable overfed feeling, since the product would quickly pass the stomach and the liquid phase is eliminated quickly through the urine. This rapid emptying process results in the product entering the small intestine more quickly, where the product is taken-up, and the stomach is emptied. This process is controlled by osmolality, which depends on molecular weight. Furthermore, it would be possible to adapt the carbohydrates used to particularly promote the synthesis of glycogen, so as to enable a larger total amount of glycogen to be stored.
The aforesaid desiderata are achieved by means of the present invention, which provides a type of starch which particularly favours the formation of glycogen. This starch is a dextrin-type starch and has a molecular weight of

REFERENCES:
patent: 4312856 (1982-01-01), Korduner et al.
patent: 4840807 (1989-06-01), Yoshida et al.
patent: 5280017 (1994-01-01), Davies
"High-Molecular-Weight Dextrin from Waxy Starch for Liquid Foods"; STN International, File CA, Chemical Abstracts; vol. 97, No. 9; Aug. 1982 (Columbus, Ohio); Nikken Chemicals Co., Ltd. (Abstract No. 71158 and JP 57074057 A2 820510 Showa, JP 80-150218 801028).

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