Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Carbohydrate doai
Patent
1994-02-09
1995-10-03
Griffin, Ronald W.
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Carbohydrate doai
424 43, 424 44, 424439, 426590, 426599, 426804, A23L 130, A23L 226, A23L 240, A23G 300
Patent
active
054552354
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a novel food composition for inhibiting the formation of an intestinal putrefactive product.
BACKGROUND ART
It is known that skatole, indole, p-cresol, 4-ethylphenol and the like are intestinal putrefactive product derived from tryptophan, tyrosine and the like, and may be promotors of a variety of cancers. It is therefore desired to inhibit such components from being formed in intestines.
It is a main object of the present invention to provide a food composition for inhibiting the formation of an intestinal putrefactive product, which can reduce the amount of a harmful putrefactive product to be formed in intestines.
It is another object of the present invention to provide a food composition for inhibiting the formation of an intestinal putrefactive product, which can inhibit an effective component from being decomposed to enhance the stability of the effective component.
DISCLOSURE OF THE INVENTION
After hard study for achieving the objects above-mentioned, the inventors have found the following surprising fact, based on which the present invention has been completed. That is, the intake of lactosucrose can not only reduce the amount of a putrefactive product such as p-cresol, skatole, indole or the like to be generated in human stool, but also lowers the rate of detection, in stool, of germs which contribute to the formation of such a putrefactive product.
More specifically, the present invention provides a food composition for inhibiting the formation of an intestinal putrefactive product, which contains lactosucrose as an effective component.
Lactosucrose is oligosaccharide and can accelerate the propagation of intestinal bifid bacteria, thus reducing the amount of the putrefactive product above-mentioned to be formed. Further, lactosucrose is indigestible and therefore very low in calorific value. Accordingly, lactosucrose is suitable for low-caloric food. The food composition of the present invention containing lactosucrose as an effective component, is fully satisfactory in view of taste, odor, dietary feeling and the like.
Lactosucrose used in the present invention is O--.beta.--D--galactopyranosyl--(1.fwdarw.4)--O--.alpha.--D--glucopyranosy l--(1.rarw.2)--S--D--fructofuranoside, represented by the following formula: ##STR1##
There may be used such a substance which is produced by a conventional producing method. Examples of the conventional producing method include (1) a method discussed in Japanese Patent Publication No. 57-58905 in which, for example, levan sucrase originating from genus Aerobacter, is acted on a solution of sucrose and lactose, (ii) a method discussed in Japanese Patent Unexamined Publication No. 64-85090 in which an extract of cells from the specific genus sporobolomyces, are used, and (iii) a method discussed in Japanese Patent Unexamined Publication No. 2-35095 in which germs of the genus Rohnella are used. In the present invention, lactosucrose produced by any of these methods may be used as it is, or as refined by column chromatography.
The food composition of the present invention is not limited in form, but may be used in the form of a block, a liquid, a sirup, powder or the like. Further, the food composition of the present invention may suitably contain extenders, sweetners, vitamins, cells of bifid bacteria and the like. From the food composition of the present invention, there may be formed (i) a liquid or powdery sweetner such as sirup, table sugar or the like, (ii) a drink such as a refreshing drink, a milk beverage or the like, (iii) block confectionery such as breads, cookies, solid nutritious food (e.g., "Calorie Mate" manufactured by Otsuka Pharmaceutical Co., Ltd.) , (iv) sweets such as candies or the like, and (v) healthful food.
In view of the effect of inhibiting the formation of a harmful putrefactive product, the taste and odor as food, and compatibility with other components, the concentration of lactosucrose as an effective component is normally preferably in the range from about 0.5 to about 70 g
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Azuma Yoshihide
Kumemura Megumi
Matsumoto Toshiaki
Miyata Katsuya
Okamatsu Hiroshi
Griffin Ronald W.
Otsuka Pharmaceutical Co. Ltd.
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