Inulin products with improved nutritional properties

Abstract

The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects / benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects / benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates. The novel inulin products consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component. The nutritional effects / benefits include dietary fibre effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects. The novel inulin products are particularly suitable for the manufacture of a composition or a medicament for preventing, for postponing and / or for treating osteoporosis in humans, particularly in post-menopausal women and elderly people.

Description

FIELD OF THE INVENTION [0001] This invention relates to novel inulin products and compositions thereof, to their manufacture and to their use for modifying and modulating the bacterial flora composition and the fermentation pattern of inulin in the large intestine of humans, mammals and other vertebrates, to their use for providing improved inulin-associated nutritional effects / benefits, and to their use for the manufacture of a composition, a consumer product, a pharmaceutical or a medicament for providing said effects / benefits in humans, mammals and other vertebrates. PRIOR ART AND TECHNOLOGICAL BACKGROUND [0002] Inulin is a fructan-type carbohydrate, consisting mostly of fructose units, which occurs in many plants as a reserve carbohydrate. Inulin can be produced by certain bacteria and can also be enzymatically produced in vitro from sucrose. Inulin naturally occurs as a polydisperse mixture of carbohydrate molecules which are essentially composed of fructosyl units forming chai...

AI Technical Summary

Benefits of technology

[0034] It is an object of the present invention to provide a novel inulin product and compositions thereof presenting improved nutritional properties for humans, mammals and other vertebrates, compared to known inulin products, without imparting intestinal side effects.

[0035] It is another object of the present invention to provide a novel inulin product and compositions thereof which modulate the bacterial flora composition in the large intestine of humans, mammals and other vertebrates, and which modulate the fermentation pattern of inulin in said beings.

Problems solved by technology

Said dysbalance results in a reduction of BMD and in bone fragilisation, which in a pronounced stage is known as osteoporosis.

In an advanced stage, osteoporosis leads in turn to a high incidence of bone fractures.

The above observations, on the one hand the improved nutritional effects of inulin, particularly of long-chain inulin, and, on the other hand, the difficult and slow start of the fermentation and the resulting low fermentation rate of inulin, particularly long-chain inulin, in the large intestine, clearly lead to a technical problem which limits and even prevents the use of long-chain inulin to maximally generate nutritional benefits in humans and mammals.

Such relatively high daily amounts also constitute a further technical problem for the use of inulin for nutritional purposes, particularly for generating improved beneficially nutritional effects in humans, because, as is known, such relatively high doses may cause intestinal side effects, such as too much flatulence, too much intestinal pressure, intestinal cramps and even diarrhoea.

Images