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Dietary butyrate

A butyrate and butyrate-containing technology, which is applied in fatty acid esterification, food science, food ingredients, etc., can solve the problems of taste and odor attributes, such as difficulties in oral administration, and achieve the effect of improving sensory properties

Pending Publication Date: 2020-12-15
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These unpleasant taste and odor attributes can make oral administration of compositions comprising these compounds particularly difficult, especially in the pediatric population

Method used

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  • Dietary butyrate
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0147] Example 1 - Preparation of Triglycerides Containing Butyrate Moieties

[0148] Compositions comprising triglycerides having butyrate moieties are produced by chemical transesterification between tributyrin and high oleic sunflower oil in the presence of a catalyst such as sodium formate. A molar excess of tributyrin was used compared to high oleic sunflower oil.

[0149] The three reagents, tributyrin, high oleic sunflower oil, and catalyst, were mixed together into the reactor under a nitrogen atmosphere, and then heated at 80° C. for 3 hours with stirring. Once the reaction was complete, the product was washed with water and dried under vacuum (25 mbar, 60°C, 2 hours). The resulting oil product is then subjected to a decolorization step under the action of fuller's earth and deodorized by short path distillation (130 °C, 0.001-0.003 mbar) and / or by steam water injection (160 °C, 2 mbar, 2 h ) for purification.

[0150] The components (mainly triglycerides) of the r...

Embodiment 2

[0157] Example 2 - Odor Properties of Triglycerides Containing Butyrate Moieties

[0158] A solution containing triglycerides with a butyrate moiety (mainly composed of oleic and butyric fatty acids) was compared to a solution containing sodium butyrate for odor.

[0159] Sample Preparation

[0160] Solutions containing triglycerides with a butyrate moiety (see Example 1) or containing sodium butyrate were prepared and stored at 4°C prior to delivery to the sensory panel. Each 250 mL solution contained 600 mg of butyric acid (equivalent to one commercially available sodium butyrate capsule as a supplement; 2.4 mg / mL concentration) and 1% w / v BEBA Optipro 1 infant formula in acidified deionized water.

[0161] The day before the test, samples were prepared by placing 4 mL of each solution (butyric acid triglyceride solution; sodium butyrate solution) into Agilent vials.

[0162] method

[0163] Carry out the "two out of five test". In this test, five samples are provi...

Embodiment 3

[0171] Example 3 - Taste Properties of Triglycerides Containing Butyrate Moieties

[0172] A solution containing triglycerides with a butyrate moiety consisting essentially of oleic and butyric fatty acids (see Example 1 ) was subjected to a sensory benchmark test against a solution containing tributyrin.

[0173] Sample Preparation :

[0174] Add one scoop (4.6 g) of BEBA Optipro 1 Infant Formula to warm water (tap water cooled, boiled according to instructions) to a final volume of 150 mL (approximately 3% w / v solution). Each triglyceride form of butyrate was weighed separately to deliver 600 mg of butyrate, and infant formula was added to each solution to a final volume of 50 mL.

[0175] Solution A contained triglycerides with a butyrate moiety (see Example 1); and solution B contained tributyrin.

[0176] method

[0177] A group of panelists conducts repeated blind tastings.

[0178] Samples were prepared immediately prior to the initial bitter taste assessment ...

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Abstract

Use of a compound having the formula (1), (2), (3), or (4) or combinations thereof, for providing a source of butyrate with improved organoleptic properties wherein R1, R2, R3, R4, R5 and R6 are independently a long chain fatty acid having between 16 and 20 carbons.

Description

technical field [0001] The present invention relates to a dietary source of butyrate having improved organoleptic properties. Background technique [0002] Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid in ester form is present in many foods such as milk, especially of goat, sheep, cow, camel and buffalo, and dairy products such as butter and cheese such as Parmesan. Butyric acid is also a product of anaerobic fermentation, for example, as a product of fermentation produced by gut microbiota. [0003] The multiple beneficial effects of butyrate are well documented in mammals and livestock. At the intestinal level, butyrate regulates transepithelial fluid transport, mucosal inflammation and oxidative status, enhances intestinal barrier function, and affects visceral sensitivity and intestinal motility. [0004] Butyrate has been shown to improve intestinal structure in piglets with short bowel syndrome (Bartholome et al., Jof Parenter E...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11C3/00C11C3/10A23L29/00A23L33/00A23L33/115A23K20/158
CPCA23K20/158A23L33/115A23L33/40A23V2002/00C11C3/003C11C3/10A23V2200/32A23V2250/194A23L33/12A61K31/231
Inventor C·布朗夏尔F·德塔亚E·福布斯-布洛姆H·厄特林A·帕汀T·J·伍斯特
Owner SOC DES PROD NESTLE SA
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