EP1408775A2 - Compositions huileuses contenant des triglycerides a chaines courte, moyenne et longue et utilisation de celles-ci pour reduire la prise de poids - Google Patents

Compositions huileuses contenant des triglycerides a chaines courte, moyenne et longue et utilisation de celles-ci pour reduire la prise de poids

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Publication number
EP1408775A2
EP1408775A2 EP01942929A EP01942929A EP1408775A2 EP 1408775 A2 EP1408775 A2 EP 1408775A2 EP 01942929 A EP01942929 A EP 01942929A EP 01942929 A EP01942929 A EP 01942929A EP 1408775 A2 EP1408775 A2 EP 1408775A2
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EP
European Patent Office
Prior art keywords
oil
composition
fatty acid
fatty acids
carbon atoms
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP01942929A
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German (de)
English (en)
Inventor
Jerzy Zawistowski
Peter J. Jones
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Forbes Medi-Tech Inc
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Forbes Medi-Tech Inc
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Publication date
Application filed by Forbes Medi-Tech Inc filed Critical Forbes Medi-Tech Inc
Publication of EP1408775A2 publication Critical patent/EP1408775A2/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A61K31/575—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This present invention relates to the field of edible oil compositions and the selective modification of triglyceride chain lengths therein in order to optimize dietary and therapeutic efficacy.
  • fats and oils are triacylglycerides, or triglycerides formed by the esterification reaction of fatty acids with glycerol, a trihydroxy alcohol.
  • glycerol a trihydroxy alcohol.
  • the distinction between fats and oils is arbitrary. At room temperature, a fat is a solid and an oil is liquid.
  • most triglycerides found in animals are fats, while those in plants tend to be oils.
  • Fats and oils are the most common lipids and are a major source of dietary energy. They contribute about twice as much energy per weight as carbohydrates or proteins. Fat contributes to the palatability and flavour of food and to the satiety value, since fatty foods remain in the stomach for longer periods of time than do foods containing protein and carbohydrate. Furthermore, fats and oils are carriers of fat-soluble vitamins A, D, E and K as well as essential fatty acids which are important in growth and in the maintenance of numerous body functions. In addition to their role as a fuel or energy source, dietary fats are the building blocks of phospholipids and glycolipids. These amphipathic molecules are important components of biological membranes.
  • the fatty acid chains in biological systems usually contain an even number of carbon atoms, typically between 14 and 24, with the 16 (palmitate) and 18 (stearate) carbon fatty acids being the most common.
  • triglycerides comprised of fatty acid chains with from 2 to 5 carbon atoms are referred to as short chain triglycerides ("SCT”) and those with from 6 to 12 carbon atoms are referred to as medium chain triglycerides ("MCT"). Both SCT and MCT are invariably saturated and are found in dairy products as well as some plant oils.
  • LCT long chain triglycerides
  • ingested fats and oils are hydrolyzed into monoacylglycerides, diacylglycerides, fatty acids and glycerol, all of which (with the exception of diacylglycerides) can be absorbed through the intestinal wall.
  • the body then either 1) utilizes these hydrolyzed or partially hydrolyzed fats as raw materials to synthesize its own fats; 2) converts the fatty acids to other compounds such as carbohydrates or cholesterol esters; or 3) converts the fatty acids to energy.
  • Fatty acids are stored within the body in adipose tissue.
  • MCT short chain fatty acids
  • MCFA medium chain fatty acids
  • SCFA short chain fatty acids
  • MCFA medium chain fatty acids
  • the MCT are more rapidly absorbed into the intestinal lumen as compared to LCT (4).
  • LCT are packaged into chylomicrons and deposited from the lymphatic system into the circulation, passing through the body before reaching the liver (5,6,7).
  • LCFA long chain fatty acids
  • SCFA and MCFA travel from the intestine directly to the liver through the portal vein and as such are not exposed to adipose tissue sites prior to hepatic disposal. Consequently, SCFA and MCFA arrive at the liver, a major site of fatty acid oxidation, more quickly than LCFA following a meal.
  • Triglycerides combining both medium and long chain fatty acid residues, for use in feeding preparations and as nutritional supports are very well known in the art.
  • US Patent 3,450,818 to Babayan et al. discloses an oil said to be particularly useful for persons having difficulty absorbing fats.
  • the oil comprises triglycerides having a major portion of medium chain (C8:0 and C10:0) fatty acid moieties and a minor portion of essential fatty acids moieties selected from C18 to C20.
  • compositions for enhancing protein catabolism in a hypercatabolic mammal are made of a nutritionally sufficient source of amino acids, carbohydrates and lipids, the latter comprising a controlled triglyceride source, which on hydrolysis, yields both long and medium chain fatty acids.
  • European Patent Application 201 ,525 to Jandacek et al. relates to a nutritional fat, suitable for use in enteral and parenteral products, consisting essentially of from about 50% to about 100% by weight of triglycerides having, at the one and three positions, medium chain fatty acid residues with chain lengths of 7 to 11 carbon atoms and at the two position, long chain fatty acid unsaturated residues, preferably linoleic (C18:2), oleic (C18:1 ) or linolenic (C18:3).
  • US Patent 5,288,512 to Seiden discloses a reduced calorie fat composition comprising at least 15% by weight triglycerides having medium (C6-C10) and long (C17-C26) chain fatty acids and wherein the fat has the following fatty acid composition by weight: a) from 15 to 70% C6-C10 saturated fatty acids; b) from 10-70% C17 to C26 saturated fatty acids; c) not more than 10% fatty acids selected from either C12:0 and C14:0 and mixtures thereof; d) not more than 20% fatty acids selected from C18:1 , C18:2, C18:3 and mixtures thereof; and e) not more than 4% C18:2 fatty acids.
  • US Patent 5,258,197 to Wheeler et al. (Nabisco, Inc.) describes low calorie triglycerides having both long saturated, preferably C16 to C22 residues and short, preferably C2 to C4 residues. Mixtures of these triglycerides are to be used in edible food compositions, especially fat-based confectionaries, margarine and shortenings.
  • Related patents deriving from the same original application are US Patent 5,378,490 and US Patent 5,662,953.
  • the present invention provides a method of reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure in an animal, particularly a human, by administering to the animal an oil composition comprising triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
  • the present invention further provides a method of treating or preventing CVD and its underlying conditions including atherosclerosis, hypercholesterolemia, hyperlipidemia, hypertension, thrombosis, and related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, ageing, and cancer by administering to an animal one or more triglycerides bearing both short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms and one or more phytosterols or hydrogenated derivatives thereof.
  • the present invention further provides a method of reducing serum cholesterol and serum triglycerides in an animal, particularly a human, by administering to the animal one or more of the compositions as described herein.
  • the present invention further provides oil compositions for use in reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure which comprise one or more triglycerides bearing both short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
  • the oil compositions additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof. In a further preferred form of the present invention, the oil compositions additionally comprise one or more omega-3 polyunsaturated fatty acids, or derivatives thereof.
  • the present invention further comprises pharmaceuticals, foods, beverages and nutraceuticals manufactured or supplemented with the oil compositions described herein, for use in reducing weight gain and in maintaining a healthy body weight via the enhanced metabolism of fats therefor.
  • the fat and oil compositions of the present invention can be prepared by the selective combination of oil and/or fat products.
  • SCT may be derived from specific fractions of unhydrogenated, partially hydrogenated or fully hydrogenated dairy butterfat, coconut oil, palm kernel oil and the like oils. Sources from which MCT and LCT can be derived are equally available and are described further below. Alternatively, this may be achieved by the formulation and combination of "synthetic" triglycerides having the requisite short, medium and long chain fatty acid moieties.
  • the compositions of the present invention can be used as such or they can be manufactured or incorporated into foods, beverages, dietary supplements, pharmaceuticals and nutraceuticals as described in more detail below.
  • Figure 1 is a bar graph showing the percentage of endogenous oxidation during MCT vs LCT feeding
  • Figure 2 is a bar graph showing basal metabolic rate during MCT vs LCT feeding
  • Figure 3 is a graph showing the basal metabolic rate with consumption of a diet containing LCT and designer oil
  • Figure 4 is a graph of Carbohydrate oxidation during basal metabolism with consumption of a diet containing LCT and designer oil
  • Figure 5 is graph of the net cumulative energy expenditure with LCT and designer oil consumption
  • Figure 6 is a graph of the net cumulative fat oxidation with LCT and designer oil consumption
  • Figure 7 is a graph of the net cumulative carbohydrate oxidation with LCT and designer oil consumption
  • Figure 8 is a graph of the hourly energy expenditure after consumption of a breakfast containing LCT and designer oil (day 2)
  • Figure 9 is a graph of the hourly fat oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
  • Figure 10 is a graph of the hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
  • Figure 11 is a graph of the hourly energy expenditure after consumption of a breakfast containing LCT and designer oil (day 27)
  • Figure 12 is a graph of the hourly fat oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
  • Figure 13 is a graph of the hourly carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
  • Figure 14 is a graph of the thermic effect of a breakfast containing LCT and designer oil
  • Figure 15 is a graph of the thermic effect of food: Fat oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
  • Figure 16 is a graph of the thermic effect of food: Carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 2)
  • Figure 17 is a graph of the thermic effect of a breakfast containing LCT and designer oil
  • Figure 18 is a graph of the thermic effect of food: Fat oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
  • Figure 19 is a graph of the thermic effect of food: Carbohydrate oxidation after consumption of a breakfast containing LCT and designer oil (day 27)
  • Figure 20 is a graph of the change in body volume compartment after 28 days of LCT and designer oil feeding
  • Figure 21 is a graph of the change in body volume compartment after 28 days of LCT and designer oil feeding
  • Figure 22 is a graph of the total cholesterol absolute levels after 28 days of LCT and designer oil feeding
  • Figure 23 is a graph of the total cholesterol percent change after 28 days of LCT and designer oil feeding
  • Figure 24 is a graph of the total cholesterol absolute levels after 28 days of LCT and designer oil feeding
  • Figure 25 is a graph of the LDL-cholesterol percent change after 28 days of LCT and designer oil feeding
  • Figure 26 is a graph of the HDL-cholesterol absolute levels after 28 days of LCT and designer oil feeding
  • Figure 27 is a graph of the HDL-cholesterol percent change after 28 days of LCT and designer oil feeding
  • Figure 28 is a graph of the HDL-C/LDL-C ratio after 28 days of LCT and designer oil feeding
  • Figure 29 is a graph of the HDL-C/LDL-C percentage change after 28 days of LCT and designer oil feeding
  • Figure 30 is a graph of the HDL-C/TC ratio after 28 days of LCT and designer oil feeding
  • Figure 31 is a graph of the HDL-C/TC percentage change after 28 days of LCT and designer oil feeding
  • Figure 32 is a graph of the formation of malonaldehyde in designer oil
  • Figure 33 is a graph of the disappearance of fatty acids of designer oil over 24 hours thermal treatment at 105 C
  • Figure 34 is a graph of the disappearance of fatty acids of designer oil over 24 hours thermal treatment at 180 C
  • Figure 35 is a graph showing peroxide values of designer oil following thermal incubation at 180 C. PREFERRED EMBODIMENTS OF THE INVENTION
  • oil compositions for use in reducing weight gain and maintaining a healthy body weight via the enhanced metabolism of fats and decreased energy expenditure comprise one or more triglycerides bearing short and medium chain fatty acid residues derived from fatty acids having from 4 to 14 carbon atoms and long chain fatty acid residues derived from fatty acids having from 15 to 22 carbon atoms.
  • the triglycerides of the present invention are compounds consisting of three molecules of the same or different acids esterified to glycerol (1 ,2,3-propanetriol) having the formula (CH 2 OH) 2 CHOH.
  • the acids are short and medium (C4 to C14) or long (C15 to C22).
  • the short chain residues may be either saturated or unsaturated, straight or branched. They may be derived from any synthetic or natural organic acid, including, but not limited to butyric (butanoic), valeric (pentanoic), glycolic( hydroxyacetic), lactic (2- hydroxypropanoic), hydracrylic (3-hydroxypropanoic), hydroxybutyric, hydroxypentanoic and the like acids
  • butyric acid includes normal butyric acid (butanoic) and iso-butyric (2- methylbutanoic acid)
  • valeric acid includes normal valeric acid and iso-valeric (3- methylbutanoic) as so forth.
  • the preferred fatty acids are butyric or mixtures of these.
  • Mixtures of short chain fatty acids may be derived from unhydrogenated, partially hydrogenated or fully hydrogenated dairy butterfat, coconut, palm kernel and the like oils.
  • the medium chain residues are preferably those comprising from 6 to 14 carbon atoms, more preferably from 6 to 10 carbon atoms and most preferably from 8 to 10 carbon atoms. They include, but are not limited to, C6 (caproic acid), C8 (caprylic acid), C10 (capric acid) and C12 (lauric acid) as well as mixtures thereof.
  • the most preferred medium chain fatty chain comprises lipoic or thioctic acid in any one of its forms including alpha-lipoic acid.
  • the long chain residues may de derived from any synthetic or natural, straight or branched, saturated or unsaturated, organic acid including, but no limited to palmitic (hexadecanoic), stearic (octadecanoic), arachidic (eicosanoic), behenic (docsanoic), lignoceric (tetracosanoic), cerotic (hexacosanoic), montanic (octacosanoic), melissic (triaconanoic) and the like acids.
  • palmitic hexadecanoic
  • stearic octadecanoic
  • arachidic eicosanoic
  • behenic docsanoic
  • lignoceric tetracosanoic
  • cerotic hexacosanoic
  • montanic octacosanoic
  • melissic triaconanoic
  • They may also be derived by hydrogenating an unsaturated acid, including, but not limited to palmitoleic (9-hexadecenoic), oleic (cis 9- octadecenoic), elaidic (trans-9-octadecenoic), vaccenic (trans-11 -octadecenoic), linoleic (cis, cis-9,12- octadecenoic), linolenic (9,12,15-octadecatrienoic and 6,9,12- octadecatrienoic), eleostearic (9,11 ,13-octadecatrienoic), arachidonic (5,8,11 ,14- eicosatetraenoic), nervonic (cis-15-tetracosenoic), eicosapentanoic, docosatetraenoic, docosapentaenoic, docosa
  • the long chain residues may be derived from, for example, non-hydrogenated, partially hydrogenated or fully hydrogenated oils such as soybean, safflower, sunflower, high oleic sunflower, sesame, peanut, corn, olive, rice bran, babassu nut, palm, mustard seed, cottonseed, poppyseed, low or high erucic rapeseed, shea, marine, meadowfoam, and the like oils.
  • the long chain residues may be derived from tallow, lard, shea butter, dairy butter, jojoba and mixtures thereof.
  • the oil compositions of the present invention additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof. It has been found that the presence of the sterol component enhances the overall dietary efficacy of the compositions, particularly in lowering serum cholesterol and serum triglyceride levels. Phytosterols have received a great deal of attention due to their ability to decrease serum cholesterol levels when fed to a number of mammalian species, including humans. While the precise mechanism of action remains largely unknown, the relationship between cholesterol and phytosterols is apparently due in part to the similarities between the respective chemical structures (the differences occurring in the side chains of the molecules). It is assumed that phytosterols displace cholesterol from the micellar phase and thereby reduce its absorption or possibly compete with receptor and/or carrier sites in the cholesterol absorption process.
  • phytosterol within the scope of the present invention, includes all phytosterols without limitation, for example: sitosterol, campesterol, stigmasterol, brassicasterol, desmosterol, chalinosterol, poriferasterol, clionasterol and all natural or synthesized forms and derivatives thereof, including isomers.
  • phytostanol includes all saturated or hydrogenated phytosterols and all natural or synthesized forms and derivatives thereof, including isomers. It is to be understood that modifications to the phytosterols and phytostanols i.e. to include modified side chains also falls within the purview of this invention. It is also to be understood that, when in doubt throughout the specification, the term “phytosterol” encompasses both phytosterol and phytostanol i.e. the terms may be used interchangeably unless otherwise specified.
  • the phytosterols and phytostanols for use in forming the compositions of this invention may be procured from a variety of natural sources. For example, they may be obtained from the processing of plant oils (including aquatic plants) such as corn oil and other vegetable oils, wheat germ oil, soy extract, rice extract, rice bran, rapeseed oil, sesame oil and fish oils. Without limiting the generality of the foregoing, it is to be understood that there are other sources of phytosterols and phytostanols such as marine animals from which the composition of the present invention may be prepared.
  • US Patent Serial No. 4,420,427 teaches the preparation of sterols from vegetable oil sludge using solvents such as methanol.
  • phytosterols and phytostanols may be obtained from tall oil pitch or soap, by-products of forestry practises as described in US Patent Serial No. 5,770,749, incorporated herein by reference. Phytosterols and phytostanols are widely available through commercial supply companies.
  • the oil compositions of the present invention additionally comprise one or more omega-3 polyunsaturated fatty acids ("omega-3 PUFA's) or derivatives thereof. It has been found that the presence of the omega-3 PUFA's in the animal diet favourable reduces circulating levels of triglycerides and possible total and LDL cholesterol levels. It has also been found that consumption of diets rich in omega- 3 PUFA's results in reduced platelet aggregation and accordingly a reduced tendency for blood clots.
  • omega-3 PUFA's omega-3 polyunsaturated fatty acids
  • omega-3 PUFAs (C18:3n3) for use within the composition of the present invention are selected from alpha-linolenic acid, EPA and DHA in the form of, inter alia, fatty acids, triglycerides, phospholipids, esters or free fatty acid salts.
  • the omega-3 PUFAs may be extracted from zooplankton, fish or other marine animals using suitable bioconcentration techniques.
  • omega-3 PUFAs may be synthesized using microalgae as the source material.
  • marine fish oil may be mixed directly with SCT and MCT components to form a composition of the present invention.
  • the marine oil may be extracted by techniques known in the art from, inter alia: finfish such as cod, salmon, tuna, herring, halibut, shark, catfish, pollock, dogfish, anchovy, mackerel, trout, and eel; animals such as seals and whales; crustaceans such as crabs, clams and lobster; mollusks and the like.
  • finfish such as cod, salmon, tuna, herring, halibut, shark, catfish, pollock, dogfish, anchovy, mackerel, trout, and eel
  • animals such as seals and whales
  • crustaceans such as crabs, clams and lobster
  • mollusks and the like are as follows:
  • plant sources of omega-3 PUFAs may be used.
  • the great advantage of plant sources may be reduced odour as compared to some marine sources.
  • Plant sources include, but are not limited to, plant oils such as hemp oil, flaxseed oil linseed oil and corn oil as well as soy.
  • the most preferred plant-derived sources are flax seed oil and linseed oil.
  • compositions of the present invention may be prepared by a variety of methods which would be apparent to those skilled in the art, and this disclosure is not intended to be limited to any one. Nonetheless, in the spirit of full and complete disclosure, the following processes are suggested:
  • the specific triglycerides forming the compositions of the present invention may be prepared using synthetic procedures known to those skilled in the art, such as, for example, directly esterifying glycerol or glycerol esters with fatty acids, using fatty acid halides (notably chlorides) or fatty acid anhydrides, transesterifying glycerol with fatty acid esters, or interesterifying short, medium and long chain triglycerides for such a time and under such conditions that triglycerides bearing the described chain residues form.
  • Starting materials for the triglycerides (the fatty acids and glycerols) may be obtained commercially or isolated from natural sources.
  • the preferred short, medium and long chain triglycerides may be isolated from natural or processed fats or oils, or fractions thereof using techniques known in the art.
  • oil compositions which maximize dietary and therapeutic efficacy.
  • one use of these compositions is in reducing weight gain, maintaining body weight and lowering serum lipids and triglycerides in animals, particularly humans, without necessarily decreasing caloric intake, as taught by the heretofore published "modified" fats.
  • compositions of the present invention can be prepared having many ratio of triglyceride chain lengths.
  • the triglycerides of the present invention can comprise any combination of short, medium and long acids from 0 to 100% by weight of any of the three.
  • the triglycerides comprise roughly from 33 to 67 mole % of short chain residues, 33 to 67 mole % of medium chain residues and 33 to 67 mole % of long chains fatty acid residues.
  • the short and medium chain residues collectively comprise from 30 to 70% by weight of total fatty acids present in the oil composition, with long chain residues comprising the balance. Even more preferably, these long chain residues are selected from C18:1 n9, C18:2n6 and C18:3n3 and are derived from one or more of olive oil, linseed oil and flaxseeed oil.
  • the composition of this invention comprise, in a form for daily administration to humans, up to up to 3 grams of phytosterols and/or phytostanols and up to 5 grams of omega-3 PUFAs (all based on administration to a 70 kg individual).
  • the composition is prepared in a form to provide from 0.5 to 2.5 grams of phytosterols and/or phytostanols and from 2.5 to 5 grams of omega-3 PUFAs for daily consumption.
  • the composition comprises 1.7 grams of each component.
  • phytosterols are added to provide 1.7 grams in total in 50 grams of oils or fat, this is the equivalent of 3 to 5% phytosterols by weight.
  • omega-3 PUFA are to be provided, they should be added to the composition at 5 to 10% by weight. It will also be recognized that the provision of much larger daily doses of the constituents of the compositions are not harmful to the animal host, as excess will simply pass through normal excretory channels.
  • Obesity is an important risk factor for cardiovascular disease ("CVD"), the latter being the most common cause of mortality and morbidity in Western societies. Obesity also influences other risk factors for CVD including hypertension, hypertriglyceridemia, and hypercholesterolemia.
  • CVD cardiovascular disease
  • What the preferred compositions of the present invention have achieved is a simultaneous approach for controlling obesity, and CVD by replacing the dietary consumption of LCT with SCT and MCT in order to promote a negative energy balance. Ultimately, this promotion of negative energy balance would be useful also for non-obese individuals.
  • compositions of the present invention result in decreased weight gain, possibly due to the fact that MCT and SCT undergo different metabolic processing during digestion, absorption, transport and partitioning for oxidation than LCT.
  • SCT and MCT are more readily absorbed into the intestinal lumen as compared to LCT (4). Once absorbed, SCT and MCT travel directly from the intestine to the liver through the portal vein and do not by-pass adipose tissue sites.
  • the promotion of weight loss by the compositions of the present invention can perhaps be explained (although this invention is not limited to any one proposed mechanism of action) by preliminary findings which suggest that the rate of fat oxidation (both endogenous and exogenous) is increased following MCT feedings (refer to Figure 1 )
  • Figure 1 shows the results of studies in which subjects consumed MCT vs LCT-based diets over a period of 14 days each, and endogenous fat oxidation was measured on day 14.
  • Figure 1 shows that the consumption of MCT resulted in greater endogenous oxidation as compared to LCT. It is believed that the presence of SCT may work in synergy with these MCT effects: MCT and SCT combined result in increased endogenous fat oxidation.
  • the increase in endogenous fat oxidation which is afforded by the compositions of the present invention has important implications in the treatment and prevention of obesity. As obesity can be defined by an excess amount of adipose tissue, any intervention that can result in even a gradual reduction in the amount of adipose tissue can have enormous implications for long-term weight balance.
  • FIG. 2 shows the results of the study above on the basal metabolic rate ("BMR") of the subjects. It is clear, even in this preliminary study, that extended feeding of MCT for up to 14 days results in increased BMR. Again, it is believed that the presence of SCT works in synergy with these MCT effects: MCT and SCT combined result in an even greater increase in BMR, resulting in decreased adipose tissue stores (and weight loss) through adipose immobilization as a result of increased energy expenditure.
  • compositions of the present invention are that the combination of SCFA, MCFA and LCFA in the triglycerides results in a more negative energy balance (for example, more fat oxidized than ingested) in the individual than if the same number of calories were ingested in the form of LCT. This has not been appreciated until now.
  • the compositions of the present invention do not rely, as is clearly shown in the prior publications, on the creation of compounds or compositions having reduced calories or "lower-fat" in order to achieve the desired goal of weight reduction. The goals of weight reduction and maintenance are achieved without sacrificing caloric value of the diet.
  • the fat or oil compositions of the present invention additionally comprise one or more phytosterols and/or phytostanols or derivatives thereof in order to increase serum HDL cholesterol, decrease serum LDL cholesterol.
  • the fat or oil compositions of the present invention additionally comprise one or more omega-3 PUFA's in order to decrease serum triglycerides.
  • compositions of the present invention may be used directly and without further modification in cooking, baking and the like as agents to prevent weight gain and regulate proper body weight in humans and to lower lower serum cholesterol and triglycerides. They may be added to any other edible oil or fat and used for cooking, baking, and general use. Alternatively, the compositions may be treated to enhance delivery into various other delivery media. For example, the composition may be physically modified as described in International Application No. PCT/CA99/00402, specifically pages 11-23, (published on November 25, 1999 and incorporated herein by reference) to enhance even further the solubility and dispersability of the components in the chosen delivery medium.
  • the present invention fully contemplates the formation of oleaginous gel foodstuffs such as peanut butter, mayonnaise, ice cream and margarine spreads incorporating such compositions. Further, the compositions can readily be included in the manufacturing of a variety of low fat foods. There are numerous modes or "vehicles" of delivery of this composition, accordingly, this invention is not intended to be limited to the following delivery examples.
  • compositions of the present invention may be incorporated into various conventional pharmaceutical preparations and dosage forms such as tablets (plain and coated) for use orally, bucally or lingually, capsules (hard and soft, gelatin, with or without additional coatings) powders, granules (including effervescent granules), pellets, microparticulates, solutions (such as micellar, syrups, elixirs and drops), lozenges, pastilles, ampuls, emulsions, microemulsions, ointments, creams, suppositories, gels, and transdermal patches, modified release dosage forms together with customary excipients and/or diluents, adjuvants and stabilizers.
  • tablets plain and coated
  • bucally or lingually capsules (hard and soft, gelatin, with or without additional coatings) powders, granules (including effervescent granules), pellets, microparticulates, solutions (such as micellar, syrups
  • compositions of the present invention adapted into the appropriate dosage form as described above may be administered to animals, including humans, orally, by injection (intra-venously, subcutaneously, intra-peritoneally, intra-dermally or intra-muscularly), topically or in other ways.
  • compositions as described herein may be used in both dietary and therapeutic capacities in order to treat and/or prevent CVD, its underlying conditions such as hypercholesterolemia, hypertriglyceridemia, arteriosclerosis, hypertension, thrombosis, related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer.
  • CVD cardiovascular disease
  • its underlying conditions such as hypercholesterolemia, hypertriglyceridemia, arteriosclerosis, hypertension, thrombosis, related diseases such as Type II diabetes, as well as other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer.
  • diseases such as Type II diabetes
  • other diseases that include oxidative damage as part of the underlying disease process such as dementia, aging, and cancer.
  • the compositions and foodstuffs in which they are contained be used in primary, secondary and tertiary treatment programs.
  • compositions of the present invention may be incorporated or manufactured into foods, beverages and nutraceuticals, including, without limitation, the following:
  • Dairy Products such as dairy beverages, shakes and dairy mixes
  • Fat-Based Products such as margarines, spreads, mayonnaise, shortenings, cooking and frying oils and dressings;
  • Confectioneries such as chocolate, candies, chewing gum, desserts, non-dairy toppings (for example Cool Whip), sorbets, icings and other fillings;
  • compositions of the present invention may be incorporated directly and without further modification into the food, nutraceutical or beverage by techniques such as mixing, infusion, injection, blending, dispersing, emulsifying, immersion, spraying and kneading.
  • compositions of the present invention comprising the SCT, MCT and LCT and optional components such as phytosterol, are listed in preferred form hereinabove but will vary depending upon, among other factors, the mode of delivery (i.e. how and into which food or beverage or pharmaceutical the compositions are ultimately incorporated), the patient size and condition, the result to be achieved, as well as other factors known to those skilled in the art of food additives and medicinal agents.
  • the rate of oxygen consumption was not influenced by dietary fat type on day 2 but on day 27, it was greater with MCT consumption than LCT consumption after breakfast (p ⁇ .01 ).
  • the rate of carbon dioxide excretion was greater with MCT consumption than LCT consumption 5 hours after breakfast on day 2 (p ⁇ .05), and at 1 and 2 hours post-breakfast on day 27 (p ⁇ .05).
  • Goal To determine if consumption of a "Designer Oil" in accordance with the present invention which is rich in SCT and MCT and plant sterols, compared with a control LCT, influences (i) longer term body composition, (ii) energy expenditure and (iii) plasma lipid profile in overweight individuals.
  • Experimental diets (refer to Table I for macro and micronutrient compositions of diets) consisted of nutritionally adequate prepared North American solid foods. The diets were composed of 45% of energy as carbohydrate, 15% as protein, and 40% as fat. Of the dietary fat, 75% was delivered as either a combination of MCT oil, butter and coconut oil to increase the proportion of MCT, olive oil to increase the level of monounsaturated fatty acids, and flaxseed oil to provide a desirable level of n3- polyunaturated fatty acids, or as beef tallow as a source of LCT. Non-fat constituents of the diets were identical across diets.
  • Diets were designed to contain over 40% of fatty acids as C12:0 or shorter for the MCT diet and over 50% of the fatty acid as C18 or longer for the LCT diet.
  • Diets were designed to contain over 40% of fatty acids as C12:0 or shorter for the MCT diet and over 50% of the fatty acid as C18 or longer for the LCT diet.
  • Phytrol Formbes Medi- Tech Inc.
  • the experimental diets were based on a three-day rotating cycle menu to provide variety and were served as three equicaloric meals per day.
  • Adjustment of nutrient intake to individual subject energy requirements was done using the Mifflin equation 9, to which an activity factor of 1.7 was multiplied to compensate for additional energy needs of active adults.
  • Body weight was monitored daily before breakfast during both treatment phases to ensure constant body weight.
  • caloric intake was readjusted by increments or decrements of 2% in case of losses or gains in body weight, in order to provide a weight maintaining diet.
  • Energy levels were fixed after that point and were identical during both dietary treatment cycles.
  • the fatty acid composition of both diets is reported in Table 2.
  • Subjects were tested using a randomized crossover design, with two 28-day dietary feeding cycles separated by a 4- or 8-week washout period. Subjects were randomly assigned to dietary treatment and the number of subjects per dietary treatment per cycle was balanced. During the washout period, subjects consumed their habitual diets. Using the present protocol, each subject was tested during the same phase of her menstrual cycle. On days 1 and 28 of each treatment cycle, subjects were weighed upon rising. Subjects' body composition was measured using MRI scanning procedures to provide an integral three-dimensional image of fat, fat free and bone tissue compartments. From these images, precise measurements of body compartment volumes were made. Differences in body composition between days 1 and 28 were computed.
  • MRI is the most accurate and precise for assessment of changes in body composition derived from small nutritional perturbations (10).
  • Body composition measurements using MRI were conducted on days 1 and 28 of each dietary cycle. This resulted in a total of 4 MRI scanning sessions per subjects. Tissues from each scanned image were identified using a colouring system that allowed the program to discriminate between the various tissue compartments for calculation of their individual areas. Calculation of the tissue area of respective regions was then accomplished by summing up the given tissues' pixels and multiplying by the pixel surface area. A series of truncated pyramids were then created based on successive image scans and three-dimensional volumes of fat and fat free masses calculated. From these calculations, precise volume determinations were produced for each type of tissue, yielding the total fat and fat free mass of each subject during each scan.
  • a 6hr period has been found necessary for capturing the rise to peak of TEF, particularly when subjects are consuming LCT based diets .
  • Minute by minute respiratory exchange data was converted to energy equivalents, as described above, and presented as average minute energy expenditure or substrate oxidation.
  • Plasma Cholesterol and Triglyceride Levels Blood samples were drawn after a 12hr overnight fast, collected in EDTA-containing Vacutainer tubes and centrifuged for 15 minutes at 1500 rpm to separate plasma from red blood cells (RBC). Both fractions were stored at -80°C until analysis. All tubes were coded by an external party to blind investigators for analysis and data compiling procedures. Plasma total (TC) and HDL-C as well as triglyceride levels were analyzed in quadruplicate with standardized reagents using a VP Autoanalyser (Abbott Laboratories, North Chicago, II, USA. The cholesterol reference method was used to allow direct comparison of fresh specimen samples with the Canadian Reference Laboratory Ltd (1996) (Vancouver, BC, Canada).
  • Sample size estimates and associated power were assessed using the one sample t- test statistical tables of Machin and Campbell (14). Sample size was estimated on ability to detect a change in body composition using MRI attributable to the dietary fat type provided. Our previous data have demonstrated that dietary shifts in fat from an
  • SCT and MCT to LCT blend result in a projected elevation of total energy expenditure by 160 Kcal/d.
  • Figures 3 and 4 compare basal metabolic rate, and carbohydrate oxidation, respectively, with consumption of the designer oil and the LCT diet on days 2 and 27.
  • BMR with consumption of the designer oil diet was 0.8410.0822 kcals/min on day 2 and 0.8050.110 kcals/min on day 27 and 0.8160.105 kcals/min with consumption of the LCT diet on day 2 and 0.7860.0756 kcals/min on day 27.
  • Average cumulative EE, fat oxidation, and carbohydrate oxidation with consumption the designer oil and LCT diet on days 2 and 27 are shown in Figures 5-7, respectively. There was no difference between the diets for any of the parameters on day 2.
  • EE was significantly greater (p ⁇ 0.01 ) with consumption of the designer oil diet compared to the LCT diet.
  • EE on the designer oil diet was 0.9530.100 kcals/min and 0.9030.0798 kcals/min on the LCT diet.
  • Fat oxidation on day 27 was also significantly greater (p ⁇ 0.05) with consumption of the designer oil diet (0.07970.0107 g/min) versus the LCT diet (0.07530.00900 g/min).
  • p ⁇ 0.01 of diet on energy expenditure and fat oxidation
  • p ⁇ 0.01 was significantly affected by carbohydrate oxidation.
  • Average fecal fat excretion values are given in Table 3. Consumption of the designer oil diet resulted in significantly greater (p ⁇ 0.05) total lipid excretion than did consumption of the LCT diet. However, considering that the designer oil diet contained 22 mg phytosterol/kg body weight and that dietary phytosterols are largely excreted in the feces, then net fat excretion on the designer oil diet becomes non-existent. Therefore, fatty acid excretion was significantly greater (p ⁇ 0.01 ) with consumption of the LCT diet than the designer oil diet.
  • the beef tallow based diet resulted in a non-significant 3.672% positive variation in LDL-cholesterol (Figure 25), from 2.743 ⁇ 0.486 mmol/L at baseline to 2.844 ⁇ 0.675 mmol/L after 28 days ( Figure 24).
  • Plasma levels of HDL-cholesterol were found unchanged following either diet. Starting levels of this parameter were 1.329 ⁇ 0.307 and 1.287 ⁇ 0.315 mmol/L in the LCT and designer oil groups respectively; and following treatment, mean concentrations of 1.318 ⁇ 0.295 and 1.322 ⁇ 0.318 mmol/L were found in the LCT and designer oil groups, respectively (Figure 26). A trend toward an increase in HDL-cholesterol of 2.777% in amplitude was found subsequent to the designer oil supplementation, and a slightly negative variation of 0.838% subsequent to LCT; however, these changes were not significant (Figure 27).
  • the LCT diet resulted in a non-significant negative variation in this ratio, from 0.489 ⁇ 0.122 at day 1 to 0.481 ⁇ 0.122 at the mean of days 26 and 28 ( Figure 28).
  • a net positive variation of 19.357% was found in the HDL: LDL-cholesterol ratio, when substituting the LCTdiet for the designer oil diet; this parameter was not significantly different when expressed as a percentage (Table 4).
  • the switch from a LCT to designer oil enriched diet resulted in a positive 10.510% variation in the cardiovascular disease protective ratio of HDL-C:TC (Table 4). Discussion
  • results obtained in this study show greater EE and fat oxidation with designer oil composition than with with LCT consumption. This study further shows that this difference becomes accentuated, rather than attenuated after 27 days of consumption. From the fecal sample analyses, it was observed that the totality of the fat consumed during the designer oil phase was absorbed. During consumption of the "designer oil" diet, subjects retained, on average, 32 kcals less than during consumption of the LCT diet. This would lead to a deficit of 864 kcals over the 27-day feeding period, which would be equivalent to a difference in body weight of approximately 0.11 kg between the designer oil phase and the LCT phase
  • the present experiment has provided evidence to suggest that supplementation of a designer oil composed of MCT, phytosterols and n3-PUFA for a period of 28 days positively influences the cardiovascular risk profile in healthy normolipidemic overweight women.
  • the atherogenic LDL-cholesterol being of most concern in the development of heart disease, has been found significantly reduced by as much as 14.452% over a month's period.
  • total cholesterol was reduced when looking at endpoints across treatment groups. No significant reduction in total cholesterol was found when looking at the absolute difference between baseline and endpoints compared between groups; this may due to the already low occurring levels of TC in the present study subjects at baseline, which do not allow for an extensive decline in TC levels over the course of 28 days.
  • consumption of the present designer oil composed of MCT, phytosterols and n3-PUFA for a period of 28 days, as part of a precisely controlled weight- maintaining diet favorably influenced the cardiovascular risk profile of healthy, normolipidemic, overweight women.
  • the significant differences observed in EE and fat oxidation between the designer oil diet and the LCT diet are quite encouraging.

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Abstract

L'invention concerne des compositions huileuses qui contiennent un ou plusieurs triglycérides possédant des résidus d'acides gras à chaînes courte et moyenne dérivés d'acides gras dotés de 4 à 14 atomes de carbone ; et des résidus d'acides gras à chaîne longue dérivés d'acides gras dotés de 15 à 22 atomes de carbone. Ces compositions sont efficaces pour maintenir le poids corporel et lutter contre la prise de poids.
EP01942929A 2000-06-02 2001-06-04 Compositions huileuses contenant des triglycerides a chaines courte, moyenne et longue et utilisation de celles-ci pour reduire la prise de poids Withdrawn EP1408775A2 (fr)

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FI20012553A0 (fi) * 2001-12-21 2001-12-21 Raisio Benecol Oy Syötävät koostumukset
JP2004083428A (ja) * 2002-08-23 2004-03-18 Yoshihara Oil Mill Ltd 抗血栓作用および／または抗動脈硬化作用を持つ食品および薬剤
FI116627B (fi) 2002-11-01 2006-01-13 Danisco Menetelmä triglyseridien rasvahappoketjukoostumuksen säätelemiseksi sekä niiden käyttö
DE10254584A1 (de) * 2002-11-22 2004-06-09 HORST HEIRLER PROJEKTE für Ernährung, Medizin, Ökologie Verwendung von mittelkettigen Triglyceriden (MCT) zur ernährungsphysiologischen Optimierung des Fettsäurenspektrums in einem diätetischen Lebensmittel für Diabetiker
TWI241880B (en) 2003-05-28 2005-10-11 Asustek Comp Inc Heat sink
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GB0720967D0 (en) * 2007-10-25 2007-12-05 Protophama Ltd Anti-material pharmaceutical composition
JP4925460B2 (ja) * 2007-12-21 2012-04-25 日清オイリオグループ株式会社 ホームユース製菓製パン用液状油脂組成物
JP4925459B2 (ja) * 2007-12-21 2012-04-25 日清オイリオグループ株式会社 ホームメード製菓製パン用液状油脂組成物
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JP2020120603A (ja) * 2019-01-30 2020-08-13 株式会社明治 ケトン体産生促進用組成物
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