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WO1987002867A1 - Produits chelates a base de proteines hydrolisees - Google Patents

Produits chelates a base de proteines hydrolisees Download PDF

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Publication number
WO1987002867A1
WO1987002867A1 PCT/US1986/002193 US8602193W WO8702867A1 WO 1987002867 A1 WO1987002867 A1 WO 1987002867A1 US 8602193 W US8602193 W US 8602193W WO 8702867 A1 WO8702867 A1 WO 8702867A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
mineral nutrient
enzyme
hydrolyzed
magnesium
Prior art date
Application number
PCT/US1986/002193
Other languages
English (en)
Inventor
Michael F. Nassar
Thomas T. Tierney
Original Assignee
Vita Tech International, Inc.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Vita Tech International, Inc. filed Critical Vita Tech International, Inc.
Publication of WO1987002867A1 publication Critical patent/WO1987002867A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes

Definitions

  • This invention relates to nutritional chemistry and, in particular, to the methods of preparing metal-protein chelates.
  • Rational nutritional supplementation is an evolving concern of responsible consumers. More and more, we make a conscious effort to "do right" by our bodies.
  • Chelated minerals particularly those identified as amino-acid chelates or chelates created with hydrolzyed vegetable protein, have been demonstrated to possess beneficial nutritional and therapeutic properties when compared to conventional mineral forms such as oxides,
  • Proteins, fats and carbohydrates form the three traditional classes of food. Fats and carbohydrates supply energy while proteins furnish certain essential components containing nitrogen and sulfur which make up a major part of human and animal cellular protoplasm.
  • Hydrolytic and enzymatic degradation of the molecules occur in the stomach, duodenum and jejunum with 35 some degradation also occurring in the ileum. Microbial degradation occurs in the ileum and colon. Complexation and mucin binding occur in the stomach, duodenum and jejunum. Passive diffusion and active transport occur in all of these digestive organs.
  • R radical determines the name and characteristics of the amino acid.
  • the principal amino acids are glycine, alanine, valine, leucine, isolucine, - -. serine, threonine, aspartic acid, asparagine, glutamic acid, glutamine, lysine, arginine, cysteine, cystine, methionine, phenyalalanine, tyrosine, tryptophan, histidine, proline and hydroxyproline.
  • a pH of at least 7.5 and preferrably from ph 8 to pH 10 is specified by Ashmead, et al.
  • Ashmead et al.
  • the optimum pH for the formation of a genuine amino acid chelate is 7.0 ⁇ 0.05, i.e. neutral.
  • the intracellular fluid of the cells is very much different than the extracellular fluid (Guyton, A. , Basic Human Physiology, 1971, P 37).
  • the extracellular fluid contains large quantities of sodium 142 meq/1 while the intracellular fluid contains only 10 meq/1.
  • the pH of the intracellular fluid is 7.0 while that of extracellular fluid is 7.4.
  • a multi mineral chelated tablet for oral dosage is manufactured by the following: 10,000 tablet batch
  • the procedure involves mixing the mineral salts in a wet mixer - granulator for 20-30 minutes, then adding the barley protein isolate and mixing for another 20 minutes.
  • the mix is then wetted with deionized distilled water to a slurry-like texture;, the pH is measured which is usually slightly acidic about 6.0, then adjusted to pH 7.0 with 0.1N sodium hydroxide, using water as the wetting agent as the need may be to a final wet mix.
  • the material is spread on trays, dried in an oven to 25°C for 3 days, ground up, mixed with excipients and tabletted according to certain preset specifications.
  • Infra-red spectroscopic tracings of the multi-mineral hydrolyzed barley protein chelate shows very prominent and conspicuous abosrption peaks completely different than the tracings of the individual metal salts used as starting materials in the chelating process.
  • Enzymes are very effective in small amounts and they remain unchanged after the reaction takes place, but the drawbacks to this process is the sensitivity of the enzyme to temperature, pH, and salt concentrations which affect their stability and the cost for its commercial application since the enzymes are very expensive to buy and maintain their activity.
  • the ionization state which affects the activity of the enzyme is pH dependent; thus, the enzymatic chelation process is pH sensitized.
  • the enzymatic chelation process depends on two factors:
  • K is the equilibrium constant.
  • an equilibrium constant is achieved when the concentration ratio of the reactants is at equilibrium.
  • the K depends on the pH and temperature to get a full range amino acid chelation.
  • pH is optimize at 7.0 and temperatures at 25°C, which is low heat, endo-thermal, to form a biologically active hydrolyzed protein chelate, that can be easily absorbed and assimilated through the gastro-intestinal tract.
  • a zinc sulfate molecule dissociated into zinc and sulfate molecules that are positively and negatively charged respectively
  • Enzymatic Activity This is measured by determining the amount of substrate ion converted per unit time.
  • the enzyme for which the metabolite is a substrate dictates that the reaction goes to completion in which case the metabolite is converted completely.
  • Enzyme reactions are associated with cellular membranes. Sugars are transported into yeast cells by a mechanism involving phosphorylatin by enzymes located in the cell surface. That is to say that newly formed enzymes contain carbons arising from amino acids synthesized subsequent to addition of an inducer and utilization of the individual amino acids is simultaneous, rather than by stepwise synthesis of longer chain molecules. With this principle in mind, it is relevant to recall that minerals may activate enzyme formation and separation by forming chelates or complexes, with different kinds of proteins. Magnesium interacts with purines and pyrimidines to form chelate rings, which in turn may become part of enzyme systems, for example.
  • Calcium carbonate and Magnesium Oxide are mixed thoroughly with deionized distilled water, to a wet finish and kept in a mixer.
  • soy protein isolate which is 25% by weight of the salt mix is wetted with dionized, distilled water, the pH is adjusted to 7.0 with 0.1N sodium hydroxide and an equal amount of Pepsin N.F. powder is mixed with it, spread on trays and put in an oven at 25 C for 18 hours.
  • the hydrolyzed soy protein is then added to the Calcium/Magnesium wet mix, deionized distilled water is added if the need may be, mixed thoroughly for about 30 minutes and spread on trays and let to dry in an oven at 25°C for about three days.
  • the dry material is oscillated, mixed with excipients and tableted according to conventional specifications.
  • Calcium, magnesium, vanadium, manganese, copper, cobalt, iron and zinc are metals which various valancies in the periodic chart can be chelated and rendered bioavailable to the cellular epithelium.
  • Selenium although belongs to the non-metal group with three different valancies it can be bound biologically to yeast by an enzymatic process.
  • chromium belongs to the metal group with valancies of 2, 3 and 6, yet can be biologically bound to yeast by an enzymatically active process or geniunely chelated.
  • Minerals are usually activators of enzyme synthesis or formation processes and in accord with the law of equilibrium of aqueous solutions, diffusion of solvent occurs from the hypotonic to the hypertonic medium which is influenced by the presence of other ions which compete for a position in the membrane surface causing a competitive inhibition process of some elements that are crucial to the metabolism of the cell.
  • various amino acids are transported in descending order of efficiency as follows: L-Valine, L-Alanine, Glycine, L-Arginine, dl-Phenylalanine. This entices one to take into consideration the type of protein to use in forming chelates, knowing the absorption coefficient of each.
  • This invention is useful in the manufacture of food supplements for human and animal useage.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Procédé endothermique, à basse température, pour la préparation de produits chélatés à base de protéines hydrolisées avec un pH neutre, résultant chimiquement ou biologiquement dans un produit chélaté plus facilement absorbé et assimilé par les voies gastro-intestinales.
PCT/US1986/002193 1985-11-14 1986-10-17 Produits chelates a base de proteines hydrolisees WO1987002867A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US79787185A 1985-11-14 1985-11-14
US797,871 1985-11-14

Publications (1)

Publication Number Publication Date
WO1987002867A1 true WO1987002867A1 (fr) 1987-05-21

Family

ID=25171996

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1986/002193 WO1987002867A1 (fr) 1985-11-14 1986-10-17 Produits chelates a base de proteines hydrolisees

Country Status (3)

Country Link
EP (1) EP0245358A1 (fr)
AU (1) AU6479686A (fr)
WO (1) WO1987002867A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998008524A1 (fr) * 1996-08-26 1998-03-05 Nicholas James Gonzalez Produits multimineraux utiles pour atteindre un equilibre nerveux
RU2243677C1 (ru) * 2003-07-24 2005-01-10 Егиазарян Гагик Геворкович Пищевой хелатный комплекс
RU2376892C1 (ru) * 2008-08-08 2009-12-27 Владимир Кимович Мазо Пищевой хелатный комплекс (варианты)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3898160A (en) * 1972-07-25 1975-08-05 Us Agriculture Recovering proteins from waste water
US3969540A (en) * 1975-09-11 1976-07-13 Albion Laboratories, Inc. Enzymatically prepared metal proteinates
US4201793A (en) * 1976-11-19 1980-05-06 Ashmead H H Oil cooked foods containing metal proteinates
US4216144A (en) * 1977-10-20 1980-08-05 Ashmead H H Soluble iron proteinates
US4293583A (en) * 1979-01-26 1981-10-06 Societe D'assistance Technique Pour Produits Nestle S.A. Process for debittering a protein hydrolysate and the debittered hydrolysate obtained by this process

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3898160A (en) * 1972-07-25 1975-08-05 Us Agriculture Recovering proteins from waste water
US3969540A (en) * 1975-09-11 1976-07-13 Albion Laboratories, Inc. Enzymatically prepared metal proteinates
US4201793A (en) * 1976-11-19 1980-05-06 Ashmead H H Oil cooked foods containing metal proteinates
US4216144A (en) * 1977-10-20 1980-08-05 Ashmead H H Soluble iron proteinates
US4293583A (en) * 1979-01-26 1981-10-06 Societe D'assistance Technique Pour Produits Nestle S.A. Process for debittering a protein hydrolysate and the debittered hydrolysate obtained by this process

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998008524A1 (fr) * 1996-08-26 1998-03-05 Nicholas James Gonzalez Produits multimineraux utiles pour atteindre un equilibre nerveux
RU2243677C1 (ru) * 2003-07-24 2005-01-10 Егиазарян Гагик Геворкович Пищевой хелатный комплекс
RU2376892C1 (ru) * 2008-08-08 2009-12-27 Владимир Кимович Мазо Пищевой хелатный комплекс (варианты)

Also Published As

Publication number Publication date
AU6479686A (en) 1987-06-02
EP0245358A1 (fr) 1987-11-19

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