WO1993003754A1 - Protein preparation containing the essential amino acids - Google Patents
Protein preparation containing the essential amino acids Download PDFInfo
- Publication number
- WO1993003754A1 WO1993003754A1 PCT/DK1992/000249 DK9200249W WO9303754A1 WO 1993003754 A1 WO1993003754 A1 WO 1993003754A1 DK 9200249 W DK9200249 W DK 9200249W WO 9303754 A1 WO9303754 A1 WO 9303754A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- protein composition
- protein
- nutrio
- miprodan
- pro
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 45
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title description 4
- 235000020776 essential amino acid Nutrition 0.000 title description 2
- 239000003797 essential amino acid Substances 0.000 title description 2
- 235000018102 proteins Nutrition 0.000 claims abstract description 44
- 239000000203 mixture Substances 0.000 claims abstract description 33
- 239000000126 substance Substances 0.000 claims abstract description 15
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 7
- 239000004220 glutamic acid Substances 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 239000000454 talc Substances 0.000 claims description 2
- 229910052623 talc Inorganic materials 0.000 claims description 2
- 235000001014 amino acid Nutrition 0.000 description 14
- 229940024606 amino acid Drugs 0.000 description 14
- 150000001413 amino acids Chemical class 0.000 description 14
- 238000004458 analytical method Methods 0.000 description 7
- 208000008425 Protein deficiency Diseases 0.000 description 6
- 102000011632 Caseins Human genes 0.000 description 5
- 108010076119 Caseins Proteins 0.000 description 5
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000014705 isoleucine Nutrition 0.000 description 5
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 5
- 229960000310 isoleucine Drugs 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 4
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 4
- 239000006035 Tryptophane Substances 0.000 description 4
- 229940080237 sodium caseinate Drugs 0.000 description 4
- 229960004799 tryptophan Drugs 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 3
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 3
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 3
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 3
- 239000004473 Threonine Substances 0.000 description 3
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 3
- 229960003067 cystine Drugs 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 235000019359 magnesium stearate Nutrition 0.000 description 3
- 229940057948 magnesium stearate Drugs 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000004474 valine Substances 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 206010040047 Sepsis Diseases 0.000 description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000003387 muscular Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000004789 organ system Anatomy 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241001136792 Alle Species 0.000 description 1
- 206010006895 Cachexia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001112696 Clostridia Species 0.000 description 1
- 108010065152 Coagulase Proteins 0.000 description 1
- XUIIKFGFIJCVMT-GFCCVEGCSA-N D-thyroxine Chemical compound IC1=CC(C[C@@H](N)C(O)=O)=CC(I)=C1OC1=CC(I)=C(O)C(I)=C1 XUIIKFGFIJCVMT-GFCCVEGCSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 241001079660 Phanes Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 208000026500 emaciation Diseases 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012222 talc Nutrition 0.000 description 1
- 229940034208 thyroxine Drugs 0.000 description 1
- XUIIKFGFIJCVMT-UHFFFAOYSA-N thyroxine-binding globulin Natural products IC1=CC(CC([NH3+])C([O-])=O)=CC(I)=C1OC1=CC(I)=C(O)C(I)=C1 XUIIKFGFIJCVMT-UHFFFAOYSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- A61K38/1703—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- A61K38/1709—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
-
- 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- 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
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/168—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
Definitions
- the invention relates to a protein composition.
- Proteins also named albumin
- proteins have many functions in the human organism and control almost all body pro ⁇ Des. Proteins are sine qua non. They are a major constituent of all cells, organs and organ systems. They start reactions and control them.
- the so-called enzymes, hormones and proteins constitute the structural basis for all tissue, connective tissue and muscular tissue, transporting essential substances in the body, e.g. oxygen, and creating the so-called antibodies, the pro ⁇ tective substances of the body.
- the nine vital amino acids must be supplied in a certain amount and at a certain mutual ratio. If one of these sine qua non amino acids is only supplied in e.g. approx. 50% of the necessary quantity the utilization of the other amino acids will likewise be reduced to approx. 50%. The remainder is wasted and must be ex- creted in the kidney and in adverse conditions this may be detrimental to the kidneys. Consequently the correct composition of the supplied protein, a so-called high biological value is of the utmost importance. Cf. the article "Danish scientist finds new formula for the quality of protein" in the journal ⁇ konomaen No. 9-1976 publishing Inge Lise M ⁇ rup's research results concerning the biological value of proteins.
- a protein deficiency can manifest itself in numer ⁇ ous manners. Some of the major symptoms are lassitude, myomalacia and a low resistance to infections.
- Fig. 1 proves a higher rate of mortality when a protein deficiency is the issue.
- Fig. 2 illustrates the relationship between the state of nutrition and sepsis upon surgical operations. An in ⁇ ferior state of nutrition thus results in an increased risk of sepsis.
- Fig. 3 shows a table of deficiencies in protein and muscular tissue in various kinds and states of ailments.
- Fig. 4 shows FAO's ideal aminogram and contents of various nutrients. As is illustrated all nutrients suffer from limitations when compared to the ideal that has been set.
- the object of the present invention has been to provide a protein composition for human and veterinary uses containing the nine sine qua non proteins in a mutual relation as close to the uptimum as possible. This is achieved by a protein preparation according to the invention having the following composition:-
- Nutrio P-PRO 2000 (brand name) or a similar sub ⁇ stance having a corresponding protein composition, Lacprodan-80 (brand name) or a similar substance having a corresponding protein composition and Miprodan 20-0 (brand name) or a similar substance having a correspond ⁇ ing protein composition
- Nutrio P-PRO 2000 is pre ⁇ sent in a smaller quantity than each one individually of Lacprodan-80 and Miprodan 20-0, as the latter is present in the same or almost the same quantity preferably at the mutual ratio of 1:2:2:
- Fig. 8 illustrates the composition of the nine sine qua non proteins for different mixture proportions of Nutrio, Lacprodan-80 and Miprodan 20-0.
- the highest biological value is estab ⁇ lished at a mutual mixture proportion of 20/40/40.
- the limiting amino acid is thyroxine.
- the biological value is as high as 0.81, which in fact is exceptionally high.
- Fig. 9 the analysis result with its associated amino acid composition of a tablet is stated and Fig. 10 is a table showing the calculated biological value of the nine sine qua non proteins.
- Surgical patients, prolonged invalids (dialyses patients), cancer patients, old people, people in nurs- ing homes, athletes, emaciation, in other words in gen ⁇ eral people suffering from a protein deficiency can be mentioned as examples of fields of application.
- a protein deficiency soon oc ⁇ curs, for which reason most people find it necessary to discontinue the diet.
- This protein deficiency can be compensated for by using the present protein composi ⁇ tion.
- those applications first mentioned are by far the most important ones.
- a protein composition treatment before and after a surgical operation can reduce the subsequent complications from approx. 30% to approx. 10%, which obviously is of great importance for the patients, but also affects the economy of the hospi ⁇ tal sector positively.
- Another aspect of the protein composition is its high content of glutamic acid which highly affects the intestinal function.
- the tablet thus contains approx. 17.7% glutamic acid, cf. the analysis result.
- the invention thus provides an exceptionally valu ⁇ able protein composition for human and veterinary uses based on accessible basic ingredients.
- Methio- Methio- Methio- Tryp- Methio ⁇ nine nine nine tophane nine Trypto- lysine, iso-leucine phane iso-leucine tryptophane
- NUTRIO P-PRO 2000 is a high functional protein isolate based on peas.
- the product has a neutral flavour and colour which in combination with its excellent fat binding and good absorption capacities renders its application in a large number of nutrients possible.
- Organoleptic A white to cream powder having neutral odour and flavour.
- LACPRODAN-80 ( from Danmark Protein A/S)
- LACPRODAN-80 is an undenatured whey protein concentrate (WPC) produced from whey by ultraf iltration and spray-drying.
- MIPRODAN 20-0 Sodium Caseinate Fresh Curd is a spray-dried pure milk protein manufactured from fresh pasteurized skimmed milk by acid precipitation of the casein, neutralization and spray-drying.
- MIPRODAN 20-0 Fresh Curd Sodium Caseinate is used as a protein source and functional ingredient in a wide range of food products. It has excellent emulsifying and water holding capacities which contribute to the stabilization of many formulations.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Immunology (AREA)
- Animal Behavior & Ethology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Veterinary Medicine (AREA)
- Gastroenterology & Hepatology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Epidemiology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Peptides Or Proteins (AREA)
Abstract
A protein composition containing the following three substances: a) Nutrio P-PRO 2000 (brand name) or a similar substance having a corresponding protein composition, b) Lacprodan-80 (brand name) or a similar substance having a corresponding protein composition and c) Miprodan 20-0 (brand name) or a similar substance having a corresponding protein composition, Nutrio P-PRO 2000 being present in a smaller quantity than each one individually of Lacprodan-80 and Miprodan 20-0, the latter being present in the same or almost the same quantity, preferably in the mutual mixture proportion 20:40:40. The composition has an extraordinary high biological value and can be formed into tablets using common tablet forming ingredients. Furthermore the composition has a high content of glutamic acid, furthering the function of the bowels.
Description
PROTEIN PREPARATION CONTAINING THE ESSENTIAL AMINO ACIDS
The invention relates to a protein composition.
Proteins, also named albumin, have many functions in the human organism and control almost all body pro¬ cesses. Proteins are sine qua non. They are a major constituent of all cells, organs and organ systems. They start reactions and control them. The so-called enzymes, hormones and proteins constitute the structural basis for all tissue, connective tissue and muscular tissue, transporting essential substances in the body, e.g. oxygen, and creating the so-called antibodies, the pro¬ tective substances of the body.
They appear in an infinite number of forms, but they are all constituted of individual components, amino acids, like the letters of the alphabet. The body con¬ tains approx. 20 different amino acids that are bound together in various manners. However, of all these amino acids, only nine are sine qua non because they must necessarily be supplied to the body from an external source. The body itself can produce the others from these nine amino acids. But if a single amino acid in the link is absent, thei protein cannot be formed.
A constant catabolism of proteins takes place, but despite a certain amount of this is being recycled for regeneration, a deficiency occurs which must be recom- pensated for daily. In normal circumstances approximate¬ ly 1 gram per kilo body weight per 24 hours.
The nine vital amino acids must be supplied in a certain amount and at a certain mutual ratio. If one of these sine qua non amino acids is only supplied in e.g. approx. 50% of the necessary quantity the utilization of the other amino acids will likewise be reduced to approx. 50%. The remainder is wasted and must be ex-
creted in the kidney and in adverse conditions this may be detrimental to the kidneys. Consequently the correct composition of the supplied protein, a so-called high biological value is of the utmost importance. Cf. the article "Danish scientist finds new formula for the quality of protein" in the journal økonomaen No. 9-1976 publishing Inge Lise Mørup's research results concerning the biological value of proteins.
A protein deficiency can manifest itself in numer¬ ous manners. Some of the major symptoms are lassitude, myomalacia and a low resistance to infections.
This is noticed in various groups of patients, where the protein deficiency can be very large, even exceptionally large such as in surgical patients and patients suffering from prolonged medical diseases, cancer patients and old people having a reduced inges- tion. The result is increased infirmity, a higher rate of mortality and an increased risk of infections and deficient healing.
The attached diagrams and tables illustrate these facts in which the graph of Fig. 1 proves a higher rate of mortality when a protein deficiency is the issue. Fig. 2 illustrates the relationship between the state of nutrition and sepsis upon surgical operations. An in¬ ferior state of nutrition thus results in an increased risk of sepsis. Fig. 3 shows a table of deficiencies in protein and muscular tissue in various kinds and states of ailments. Fig. 4 shows FAO's ideal aminogram and contents of various nutrients. As is illustrated all nutrients suffer from limitations when compared to the ideal that has been set.
The object of the present invention has been to provide a protein composition for human and veterinary uses containing the nine sine qua non proteins in a mutual relation as close to the uptimum as possible. This is achieved by a protein preparation according to
the invention having the following composition:-
Nutrio P-PRO 2000 (brand name) or a similar sub¬ stance having a corresponding protein composition, Lacprodan-80 (brand name) or a similar substance having a corresponding protein composition and Miprodan 20-0 (brand name) or a similar substance having a correspond¬ ing protein composition, and Nutrio P-PRO 2000 is pre¬ sent in a smaller quantity than each one individually of Lacprodan-80 and Miprodan 20-0, as the latter is present in the same or almost the same quantity preferably at the mutual ratio of 1:2:2: The chemical and physical specifications of the three substances are stated in Figs. 5, 6 and 7. Fig. 8 illustrates the composition of the nine sine qua non proteins for different mixture proportions of Nutrio, Lacprodan-80 and Miprodan 20-0. As will be seen the highest biological value is estab¬ lished at a mutual mixture proportion of 20/40/40. Here the limiting amino acid is thyroxine. The biological value is as high as 0.81, which in fact is exceptionally high.
Despite the caseinate causing great problems during forming of the composition into tablet form, it has - all the same - turned out to succeed using common tablet forming ingredients and even proving to have a very satisfactory result. The tablet is odourless and without flavour, though having a trace of a milky taste when being chewed for an excessive period of time. The tablet is firm to the tooth as well as being easy and pleasant to chew. In the attached Fig. 9 the analysis result with its associated amino acid composition of a tablet is stated and Fig. 10 is a table showing the calculated biological value of the nine sine qua non proteins.
In the attached Fig. 11 is given an example of preparation of the tablets.
Surgical patients, prolonged invalids (dialyses patients), cancer patients, old people, people in nurs-
ing homes, athletes, emaciation, in other words in gen¬ eral people suffering from a protein deficiency can be mentioned as examples of fields of application. In a number of slimming diets a protein deficiency soon oc¬ curs, for which reason most people find it necessary to discontinue the diet. This protein deficiency can be compensated for by using the present protein composi¬ tion. However, those applications first mentioned are by far the most important ones. A protein composition treatment before and after a surgical operation can reduce the subsequent complications from approx. 30% to approx. 10%, which obviously is of great importance for the patients, but also affects the economy of the hospi¬ tal sector positively.
Another aspect of the protein composition is its high content of glutamic acid which highly affects the intestinal function. The tablet thus contains approx. 17.7% glutamic acid, cf. the analysis result.
The invention thus provides an exceptionally valu¬ able protein composition for human and veterinary uses based on accessible basic ingredients.
Nitrogen deficiency in various states of pathoqenesis
State Nitrogen g/day Muscle tissue g/d
After one night's fasting approx. 13 325
Fasting for 72 hours 7-11 175-275
Fasting for 28 days approx. 4 100
Postoperative states a. without complications 11-18 275-450 b. with complications 18-25 450-625
Other hypercatabole states
Burns approx. 30 750
Fractures approx. 14 350
States of infection approx. 18-30 450-750
FAO's ideal Meat Fish Milk Rye Potatoes aminogram daily vital supply mg mg mg mg mg mg
Amino acids per g protein per g p, per g p. per g p, per g p. per g p,
46 46 44 34 38 50 62 58 48 47 40 41 33 34 13 80 77 96 62 60 48 48 47 35 38 89 92 78 34 48 44 40 54 45 40 11 34 14 12 10
Methio- Methio- Methio- Tryp- Methio¬ nine nine nine tophane nine
Trypto- lysine, iso-leucine phane iso-leucine tryptophane
NUTRIO P-PRO 2000 (From DDS Nutrio) Pea protein
Description: NUTRIO P-PRO 2000 is a high functional protein isolate based on peas. The product has a neutral flavour and colour which in combination with its excellent fat binding and good absorption capacities renders its application in a large number of nutrients possible.
Typical analysis: 8.0?
Minerals:
Heavy metals:
pH (10% suspension) NSI
Physical description: A free-flowing, low-dusting, easily dispersing powder.
Organoleptic: A white to cream powder having neutral odour and flavour.
LACPRODAN-80 ( from Danmark Protein A/S)
Description
LACPRODAN-80 is an undenatured whey protein concentrate (WPC) produced from whey by ultraf iltration and spray-drying.
Chemical specification
Scorched particles
Solubility index
Bulk density
Colour
Flavour and odour
Microbiological specification
Total plate count max. 50,000/g
Coliform neg in 0.10 g
Mould/Yeast neg in 0.10 g
Staphylococcus Aureus Coagulase positive neg in 1.00 g
Salmonella neg in 100 g
Properties
- High nutritional value
- High solubility in the pH-range 2-10
- High solubility at salt concentration up to 20%
- Low viscosity of solution
- Good emulsifying ability
- Heat gelation
MIPRODAN 20-0 Sodium Caseinate Fresh Curd (From MD Foods, Butter and Protein Division)
Product Description
MIPRODAN 20-0 Sodium Caseinate Fresh Curd is a spray-dried pure milk protein manufactured from fresh pasteurized skimmed milk by acid precipitation of the casein, neutralization and spray-drying.
Physical Characteristics
Colour: White Flavour: Bland Sediment: A
Typical Analyses
Protein (dry basis) : 94.9%
Moisture: 5.5%
Fat: 1.0%
Lactose: 0.2%
Ash: 3.6% pH (5% solution) 6.9
Sodium Na: 1.3%
Calcium Ca: 0.06%
Lead Pb: < 1 ppm
Copper Cu: < 3 ppm
Iron Fe: <20 ppm
Arsenic As: < 1 ppm
Standard plate count: 600/g Aerobic spore count: <100/g Anaerobic spore count: <100/g Sulphite reducing clostridia: < ιo/g Coliforms: < ιo/g Mould/yeast: < ιo/g Salmonella/50g: absent Staphylococcus (coag.pos.)/g: absent
Antibiotics: absent Pesticides: absent
Application
MIPRODAN 20-0 Fresh Curd Sodium Caseinate is used as a protein source and functional ingredient in a wide range of food products. It has excellent emulsifying and water holding capacities which contribute to the stabilization of many formulations.
Cont....
SODIUM CASEINATE
Typical Amino Acid Content g per 100 g product
Aspartic acid 6.0
Threonine 3.6
Serine 5.2
Glutamic acid 18.5
Proline 8.6
Glycine 1.6
Alanine 2.6
Valine 6.
Isoleucine 4.
Leucine 8.
Tyrosine 4.
Phenylalanine 4.
Histidine 2.
Lysine 6.
Arginine 3.
Cystine 0.5
Methionine 2.4
Tryptophane 1.2
Mixture proportion:
Nutrio P-PRO 2000/ Lacprodan-80/ Miprodan 20-0
Contents per 100 g
Protein (NMKL 6 Nx6.25) Fat (NMKL 88./Q481) Carbohydrate as difference Ash (NMKL modif./Q499) Water (NMKL modif./Q499)
Energy
Net weight (NMKL 55 1980)
*Amino acid composition
Aspartic acid
Threonine
Serine
Glutamic acid
Proline
Glycine
Alanine
Isoleucine
Leucine
Tyrosine
Phenylalanine
Lysine
Histidine
Arginine
Cystine
Methionine
Tryptophane
Valine
(Analysis effected by Quist's Laboratorium A/S)
weight accord- AxlOOO Eggs biological ing to analysis 340.9 value B shown in Fig.9 C
B D
leucine 65.4 191.845 179 1.07
isoleucine 40.1 117.63 110 1.06
lysine 57.9 169.84 141 1.20
fenylalanine 30.
thyrosine 29.
methionine
cystine
threonine 36.0 105.6 99 1.07
tryptophane 10.0 29.33 30 0.98
valine 45.1 132.3 140 0.95
total 340.9
tablet weight 760.6 mg protein per tablet 499.7 mg sine qua non amino acids 340.9 mg = 44.8' glutamic acid 135.0 mg = 17.7%
Example of preparing tablets:
Protein:
Nutrio P-PRO 2000 Lacprodan - 80 Miprodan 20-0
Common tablet additives:
Silicium dioxide 0.900 kg
Cellulosum, microcryst. 14.000 kg
Potato starch 10.500 kg
Saccharum 6.000 kg
Talcum 4.000 kg
Magnesiumstearate 0.600 kg
Alle ingredients except magnesiumstearate are mixed in the cone for 20 minutes upon which magnesiumstearate is admixed for a maximum of five minutes, it may be sieved. Tablet forming: 12 mm slightly convex. Tablet weight: 720 mg (685-755 mg) .
Claims
1. A protein composition, characterized in that it contains Nutrio P-PRO 2000 (brand name) or a similar substance having a corresponding protein composition, Lacprodan-80 (brand name) or a similar substance having a corresponding protein composition and Miprodan 20-0 (brand name) or a similar substance having a correspond¬ ing protein composition, and Nutrio P-PRO 2000 is present in a smaller quantity than each one individually of Lacprodan-80 and Miprodan 20-0, as the latter is present in the same or almost the same quantity.
2. A protein composition according to claim 1, characterized in that it contains the three substances Nutrio P-PRO 2000, Lacprodan-80 and Miprodan 20-0 in the ratio of 1:2:2 or approximately this ratio.
3. A protein composition according to claim 1, characterized by it containing glutamic acid.
4. A protein composition according to claims 1, 2 or 3, characterized in that it has been formed into tablets using conventional tablet forming ingredients.
5. A protein composition according to claim 4, characterized in that it contains the following tablet forming ingredients: silicium dioxide, cellulosium, potato starch, saccharium, talc and magnesium stearat.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK1495/91 | 1991-08-22 | ||
| DK149591A DK149591A (en) | 1991-08-22 | 1991-08-22 | protein preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1993003754A1 true WO1993003754A1 (en) | 1993-03-04 |
Family
ID=8105436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/DK1992/000249 WO1993003754A1 (en) | 1991-08-22 | 1992-08-24 | Protein preparation containing the essential amino acids |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU2492492A (en) |
| DK (1) | DK149591A (en) |
| WO (1) | WO1993003754A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8815797B2 (en) | 2008-03-12 | 2014-08-26 | N.V. Nutricia | High protein liquid enteral nutritional composition |
| US8999423B2 (en) | 2007-12-05 | 2015-04-07 | N. V. Nutricia | High energy liquid enteral nutritional composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2066644A (en) * | 1979-12-21 | 1981-07-15 | Rhone Poulenc Ind | Food products based on protein fibres, and process and equipment for their manufacture |
| EP0374390A1 (en) * | 1988-12-23 | 1990-06-27 | Immunotech Research Corporation Ltd. | Whey protein composition, a method for producing it and application of the whey protein composition |
-
1991
- 1991-08-22 DK DK149591A patent/DK149591A/en not_active Application Discontinuation
-
1992
- 1992-08-24 AU AU24924/92A patent/AU2492492A/en not_active Abandoned
- 1992-08-24 WO PCT/DK1992/000249 patent/WO1993003754A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2066644A (en) * | 1979-12-21 | 1981-07-15 | Rhone Poulenc Ind | Food products based on protein fibres, and process and equipment for their manufacture |
| EP0374390A1 (en) * | 1988-12-23 | 1990-06-27 | Immunotech Research Corporation Ltd. | Whey protein composition, a method for producing it and application of the whey protein composition |
Non-Patent Citations (3)
| Title |
|---|
| DIALOG INFORMATION SERVICES, File 351, WPIL Dialog Accession No. 009089297, ASAFOV V.A. et al.: "Mfr. of Dried Protein Material for Use in Dairy Foodstuffs, etc. - by Condensing Whey or Permeate, Adding Protein Material and Dispersing"; & WO,A,92 09207, 11-06-92, 9226. * |
| DIALOG INFORMATION SERVICES, File 51, FSTA, Dialog Accession No. 00394145, MADSEN J: "Rea Protein in Low Fat Spread"; & RESEARCH DISCLOSURE, 1989, No. 299, p. 179-180. * |
| PATENT ABSTRACTS OF JAPAN, Vol. 8, No. 15, C-206; & JP,A,58 180 429, 21-10-1983. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8999423B2 (en) | 2007-12-05 | 2015-04-07 | N. V. Nutricia | High energy liquid enteral nutritional composition |
| US9345256B2 (en) | 2007-12-05 | 2016-05-24 | N.V. Nutricia | High energy liquid enteral nutritional composition |
| US8815797B2 (en) | 2008-03-12 | 2014-08-26 | N.V. Nutricia | High protein liquid enteral nutritional composition |
| US9420816B2 (en) | 2008-03-12 | 2016-08-23 | N.V. Nutricia | High protein liquid enteral nutritional composition |
Also Published As
| Publication number | Publication date |
|---|---|
| DK149591A (en) | 1993-03-19 |
| DK149591D0 (en) | 1991-08-22 |
| AU2492492A (en) | 1993-03-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kumar et al. | Whey Proteins: A potential ingredient for food industry-A review | |
| RU2524241C2 (en) | Pea based protein mixture and its application in liquid nutritional composition suitable for enteral feeding | |
| US6667063B2 (en) | Nutritional or therapeutic supplement and method | |
| CN103369975A (en) | Whey protein composition with a reduced astringency | |
| Kassem | Future challenges of whey proteins | |
| Delaney | Composition, properties and uses of whey protein concentrates | |
| US20050112177A1 (en) | Nutritional supplement composition and method | |
| Çelik | Whey every aspect | |
| JPH04341155A (en) | Dietetic food for renal failure patient | |
| US20060062827A1 (en) | Nutritional supplement composition and method | |
| US5670201A (en) | Low allergenic nutrient composition and method of using same | |
| WO2017026429A1 (en) | Muscle synthesis promoting agent | |
| KR20100100845A (en) | Food material for inhibiting the formation of osteoclast | |
| US20050112176A1 (en) | Nutritional supplement composition and method | |
| JPH02128670A (en) | Amino acid-containing food composition | |
| WO1993003754A1 (en) | Protein preparation containing the essential amino acids | |
| JPH10257867A (en) | Food for improving hypoalbuminaemia | |
| NL1003748C2 (en) | Drinkable, acidic food preparation with a long shelf life and health-promoting effect. | |
| JP2522367B2 (en) | Amino acid-containing food composition | |
| CN1317979C (en) | Modified methionine rich food products and process for their manufacture | |
| KR20100105561A (en) | Food material for inhibiting bone resorption | |
| Kumar | Whey Protein as a Functional Food Ingredient | |
| Bleoussi et al. | World Journal of Advanced Research and Reviews | |
| Akdeniz et al. | The importance and health benefits of whey proteins. | |
| Ranganathan Kumar et al. | Whey proteins: a potential ingredient for food industry-a review. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AK | Designated states |
Kind code of ref document: A1 Designated state(s): AT AU BB BG BR CA CH CS DE DK ES FI GB HU JP KP KR LK LU MG MN MW NL NO PL RO RU SD SE US |
|
| AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL SE BF BJ CF CG CI CM GA GN ML MR SN TD TG |
|
| DFPE | Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101) | ||
| EX32 | Extension under rule 32 effected after completion of technical preparation for international publication |
Ref country code: UA |
|
| LE32 | Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b) |
Ref country code: UA |
|
| LE32 | Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b) |
Ref country code: UA |
|
| EX32 | Extension under rule 32 effected after completion of technical preparation for international publication |
Ref country code: KZ |
|
| LE32 | Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b) |
Free format text: KZ*,UA* |
|
| LE32 | Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b) |
Free format text: KZ*,UA* |
|
| LE32 | Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b) |
Free format text: KZ*,UA* |
|
| REG | Reference to national code |
Ref country code: DE Ref legal event code: 8642 |
|
| 122 | Ep: pct application non-entry in european phase | ||
| NENP | Non-entry into the national phase |
Ref country code: CA |