Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Food or edible as carrier for pharmaceutical
Reexamination Certificate
2000-05-09
2001-02-13
Davenport, Avis M. (Department: 1653)
Drug, bio-affecting and body treating compositions
Preparations characterized by special physical form
Food or edible as carrier for pharmaceutical
C530S300000, C530S350000, C514S002600, C514S012200
Reexamination Certificate
active
06187334
ABSTRACT:
TECHNICAL FIELD
The present invention relates to antiemetic food products. More particularly, the present invention relates to food products useful for preventing “emesis”, a typical adverse effect that afflicts those patients who are ingesting nutrition from liquid food. The present invention also relates to a method for preventing patients from suffering from emesis associated with the ingestion of liquid food, comprising feeding the above antiemetic food products to the patients.
BACKGROUND ART
Most patients who are ingesting nutrition from liquid food or a liquid diet are weak, and this inhibits the delivery of food contained in the stomach to the small intestine. Therefore, they tend to vomit when their stomachs are filled with a certain amount of liquid food.
In order to prevent these patients from suffering from emesis of this type, the following methods have conventionally been adopted: a method in which the rate of feeding liquid food to the patients is decreased; a method in which the amount of liquid food to be fed is decreased; a method in which liquid food is diluted to promote its flow from the stomach to the small intestine; and a method in which the patients are encouraged to sit in a position considered to be ideal. Other methods have also been adopted in which medicines are used to assist the delivery of liquid food from the stomach to the small intestine and in which pregelatinized liquid food is fed to the patients.
The above-described methods however involve several problems. In the case where the rate of feeding is decreased, it is necessary to feed liquid food to the patients for many hours; where the amount of liquid food is reduced, the patients may be undernourished; and where liquid food is diluted, it becomes necessary to feed it in a large quantity. Moreover, it is difficult to prevent the patients from vomiting merely by having them sit in a position considered to be appropriate. On the other hand, it is better to avoid using medicines as much as possible. Further, if liquid food is gelatinized, it is necessary to forcibly feed the gelatinized food to the patients. In addition, when attempts are made to supply the pregelatinized food by way of a tube, it tends to clog the tube.
An object of the present invention is therefore to provide antiemetic food products that can prevent patients from suffering from emesis associated with the ingestion of liquid food and that are fit even for intubation feeding.
DISCLOSURE OF THE INVENTION
We made extensive studies in order to solve the aforementioned problems, and, as a result, attained the present invention.
The present invention provides the following:
(1) an antiemetic food product comprising a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan, and gellan gum;
(2) an antiemetic food product comprising, as one set, a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan and gellan gum, and a calcium solution;
(3) an antiemetic food product comprising, as one set, a solution containing iota carrageenan, and a magnesium solution;
(4) an antiemetic food product comprising, as one set, a solution containing lambda carrageenan, and a lactoprotein solution;
(5) an antiemetic food product comprising, as one set, a solution containing low-methoxyl pectin, and a calcium solution, the amount of calcium contained in the calcium solution being from 65 to 160 mg for 1 g of the low-methoxyl pectin on dry basis;
(6) an antiemetic food product comprising, as one set, a solution containing iota carrageenan, and a magnesium solution, the amount of magnesium contained in the magnesium solution being from 300 to 700 mg for 1 g of the iota carrageenan on dry basis;
(7) an antiemetic food product comprising, as one set, a solution containing lambda carrageenan, and a lactoprotein solution, the amount of lactoprotein contained in the lactoprotein solution being from 2.5 to 8 g for 1 g of the lambda carrageenan on dry basis; and
(8) an antiemetic food product as described in any of the above items (1) to (7), wherein the thickener-containing solution has a concentration of 1 to 12 w/v %.
The present invention also provides a method for preventing emesis associated with the ingestion of liquid food, comprising feeding one of the antiemetic food products described in the above items (1) to (8) to those patients in need of prevention of emesis associated with the ingestion of liquid food.
The present invention further relates to the use of a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan and gellan gum for the production of an antiemetic food product useful for preventing emesis associated with the ingestion of liquid food.
BEST MODE FOR CARRYING OUT THE INVENTION
(1) Antiemetic Food Products of the Invention
The term “antiemetic food products” as used herein means food products that are fed, by means of intubation feeding, to a patient who is undergoing intubation feeding of liquid food, before or after or simultaneously with the feeding of liquid food to prevent the patient from suffering from emesis. A liquid diet is not masticated when it is fed to a patient by means of intubation feeding, and carbohydrates, etc. contained in the liquid diet cannot fully be digested. This is considered to be one reason for the patient to tend to vomit the liquid diet.
In one embodiment of the present invention, there is provided an antiemetic food product capable of preventing emesis of the above-described type, comprising a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan and gellan gum.
In the present invention, the “low-methoxyl pectin” (hereinafter may be referred to as “LM pectin”) refers to pectins having degrees of esterification of not higher than 50%. LM pectin has the property of reacting with calcium to increase viscosity. The present invention utilizes this reaction or property. Namely, in the stomach, LM pectin reacts with calcium contained in liquid food to increase the viscosity of the liquid food, thereby preventing a patient from vomiting. Examples of LM pectin include pectins of citrus fruits such as lemon, lime, orange and grapefruit, and apple pectin. It is suitable to feed such LM pectin in an amount of 3 g or more per 1000 kcal of liquid food or a liquid diet. This is because, as will be clear from the results of Test Examples, which will be described later in this specification, this amount of LM pectin can make the viscosity of the liquid diet appropriate to prevent a patient from vomiting. Preferably, the amount of LM pectin is 6 g or more. Even if the amount of LM pectin is excessively large, the obtainable effect is not increased proportionally. It is therefore appropriate to limit the amount of LM pectin to approximately 30 g.
By the terms “alginic acid” and “sodium alginate (hereinafter may be referred to as “Na alginate”)” as herein used are meant hydrophilic colloidal polysaccharides extracted from seaweed. These polysaccharides have the property of reacting with calcium to cause gelling. The present invention utilizes this reaction or property. As will be apparent from the results of Test Examples, it is appropriate to use the polysaccharide in an amount of 6 g or more, preferably 9 g or more for 1000 kcal of a liquid diet. Even if the amount of the polysaccharide is excessively large, the obtainable effect is not increased proportionally, so that it is appropriate to limit the amount of the polysaccharide to approximately 45 g.
In the present invention, “kappa carrageenan”, “iota carrageenan” and “lambda carrageenan” refer to carrageenans of the kappa type, iota type and lambda type, respectively. The former two types have the property of reacting with calcium to cause gelling, t
Hamachiyo Yoshinori
Ito Hiroko
Kaneda Kazuhiko
Tanaka Hiroshi
Yamagata Norimitsu
Davenport Avis M.
Kewpie Kabushiki Kaisha
Wenderoth , Lind & Ponack, L.L.P.
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