Phaseolus vulgaris extracts, their use, and formulations containing them

Abstract

Extract obtainable by extraction from Phaseolus sp. with mixtures of ethanol and water, characterised by an α-amylase inhibitor content in between 1,000 and 1,600 USP / mg (HPLC titre between 6 and 14% w / w) and a phytohaemagglutinin content in between 8,000 and 30,000 HAU / g, and a process for its preparation.

Description

SUMMARY OF THE INVENTION[0001]This invention relates to extracts obtained from the seeds of plants of the genus Phaseolus, and the process for the preparation thereof.[0002]More particularly, this invention relates to extracts of Phaseolus vulgaris seeds, characterised by a content in α-amylase inhibitors and phytohaemagglutinins in established ratios which reduce the absorption of glucose originating from starches in the diet, and reduce the appetite after repeated administration.PRIOR ART[0003]α-Amylase inhibitor (αAI) is a glycoprotein contained in the seeds of kidney beans (Phaseolus vulgaris) which inhibits the enzymatic activity of amylase of animal origin, and especially human amylase, in a differentiated, species-dependent way. This inhibitor, which was purified for the first time by Marshall and Lauda in 1974 (J. Biol. Chem., 250 (20), 8030-8037, 1975), has attracted interest because of the effects which its pancreatic amylase inhibiting activity can exert on the intestinal...

AI Technical Summary

Benefits of technology

[0002]More particularly, this invention relates to extracts of Phaseolus vulgaris seeds, characterised by a content in α-amylase inhibitors and phytohaemagglutinins in established ratios which reduce the absorption of glucose originating from starches in the diet, and reduce the appetite after repeated administration.

Problems solved by technology

However, in the event of abundant food, sedentary lifestyle and genetic reasons associated with the lifestyles of industrialised countries, the system increases uncontrollably the adipose energy deposits with adverse consequences, such as beauty flaw, followed by an overload of the cardiocirculatory system.

One of the main problems is obesity, which has reached high levels in some countries, such as the United States of America.

Excess weight, which is common among both men and women, causes the subject to eat larger and larger amounts of food, and the result is a deterioration in health.

Depending on the preparation process used for the concentration and isolation of these inhibitors, the results have been contradictory, as many commercial preparations proved to lack effective activity in vivo.

According to the first studies of Layer, Carlson and Di Magno (Gastroenterology, 88(6): 1895, 1902, 1985), this problem is apparently due to the high degree of dilution of the inhibitor in highly impure preparations; in fact, preparations of purified inhibitor are proved to be active on α-amylase when are directly introduced into the intestinal lumen.

The fragmentary processes described in the literature for the preparation of α-amylase inhibitors involve the extraction with phosphate buffer and the insolubilisation of proteins with ammonium sulphate, and do not provide any selectivity.

Apart from the biological aspect, known processes include some stages which make difficult to prepare a product that is both active and safe.

The problems that arise during extraction with buffers of different ionic strengths and pH are due to the high concentration of protein and polysaccharide contaminants, which make them highly viscous, leading to problems of low filterability and longer processing times. As these are aqueous extractions, there is also a high risk of microbial contamination of the protein extract, which is difficult to control, especially in the case of highly viscous preparations.

All these conditions lead to a loss of product and make difficult to obtain final extracts with a low phytohaemagglutinin titre and the corresponding multicomponent standardisation.

Various processes have been used to solve the problem of limiting phytohaemagglutinins, including heat treatments, which lead to the breakdown not only of phytohaemagglutinins, but also of α-amylase inhibitors, with the result that the obtained products are scarcely active.

Other products which are too highly enriched in α-amylase inhibitors cause unpleasant problems of flatulence when administered in large doses.