Multi-fiber compositions for improved fermentation

Abstract

The present invention relates to a fibrous mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch, a nutritional composition comprising the fibrous mixture and the use thereof. The contained fiber mixture is advantageously used to improve intestinal health and / or to prevent impairment of intestinal health.

Description

Technical Field

[0001] The present invention is in the field of dietary fiber mixtures and nutritional compositions comprising such dietary fiber mixtures, which have a beneficial fermentation profile and are particularly useful for treating patients suffering from celiac disease. Background Art

[0002] Dietary fiber is an important part of our diet and is generally considered essential for health. In adult nutrition, dietary fiber is mainly derived from plant sources and consists of a mixture of soluble and insoluble fibers, a mixture of indigestible polysaccharides and oligosaccharides, and fermentable and non-fermentable fibers. EP 0 756 828 describes a fiber mixture whose composition is representative of the dietary fiber in a typical Western adult diet. Many fibers derived from cereals and grains contain gluten, which can stimulate allergic reactions in patients with celiac disease.

[0003] Celiac disease (CD) is a T-cell-mediated intestinal disease triggered by the ingestion of prolamins from cereals such as wheat, barley and rye. Clinical symptoms of CD include fatigue, diarrhea, bloating, weight loss, anemia and neurological symptoms. CD is associated with an increased rate of intestinal malignancies (e.g., a 10-fold increased risk of intestinal cancer, a 3- to 6-fold increased risk of non-Hodgkin lymphoma, and a 28-fold increased risk of intestinal T-cell lymphoma) as well as an increased rate of autoimmune disorders such as osteoporosis and diabetes.

[0004] The only current treatment for CD is lifelong avoidance of dietary gluten, which consists of a family of similar proteins found in wheat (gliadins, glutenins), rye (secalins), barley (hordeins), and oats (avenins). However, such a diet is costly and associated with low fiber and high sugar intake, which present health risks of their own. In addition to people with celiac disease, people who are gluten intolerant or sensitive to gluten are sometimes advised or prescribed to follow a gluten-free diet. These people can include people with Crohn's disease, ulcerative colitis, irritable bowel syndrome, dermatitis herpetiformis, or autism. For some non-celiac individuals, following a gluten-free diet may be a lifestyle choice.

[0005] WO2015 / 194967A1 describes a polymer component extracted from flaxseed suitable for use in baked goods and for use by subjects with CD. WO 2019 / 153046 describes a composition for improving gastrointestinal health in a variety of gastrointestinal diseases using plant-based polyphenols and one or more of a sweetener, a flavoring agent, and a fiber source.

[0006] In particular, patients following a gluten-free diet are at risk for insufficient fiber intake. Many publications in the field have demonstrated the presence of microbial dysbiosis in patients with celiac disease and suggest that intestinal sensitivity may result from this effect on the microbiome.

[0007] When people with celiac disease are ill, they are at high risk for malnutrition due to loss of appetite. It appears that medical foods with added fiber are sometimes poorly tolerated due to gas production in the large intestine, which causes bloating. Therefore, there is a need in the art for an improved fiber composition that can be used in foods that both increases short-chain fatty acid production and reduces gas production, and can be safely used by patients with celiac disease. Summary of the invention

[0008] The present invention overcomes the above problems and provides a fiber composition having a beneficial ratio of short chain fatty acids to gas production. The fiber composition is suitable for patients suffering from celiac disease.

[0009] The inventors conducted fecal fermentation experiments and found that a new optimal fiber composition provides unexpected beneficial fermentation characteristics while maintaining low gas production and is gluten-free. The fiber mixture according to the present invention has a ratio of short-chain fatty acid production to gas production of at least about 100 μmol / ml, while providing at least 4 mmol of short-chain fatty acid production / g fiber, wherein the SCFA evaluated are acetic acid, propionic acid, and n-butyric acid. Such a ratio is unexpectedly low compared to the effects of the individual fibers shown in Table 2 and Figure 1 of Example 1. The new fiber mixture with 4 fibers results in the production of greater amounts of short-chain fatty acids, particularly greater amounts of acetic acid. It is known that an increase in acetic acid levels in the colon is beneficial to intestinal health.

[0010] Therefore, the present invention provides a novel fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch. Further provided is a fiber mixture or a nutritional composition comprising the fiber mixture, the fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch. Also provided herein is a fiber mixture or a nutritional composition comprising the fiber mixture, the fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch for use in treating celiac disease and / or preventing the occurrence of symptoms of celiac disease.

[0011] The present invention provides a nutritional composition (powder or liquid) comprising 0.4-5g / 100kcal of a fiber mixture comprising arabinoxylan, β-glucan, pectin and resistant starch and being gluten-free. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] The present invention will be discussed in more detail below with reference to the accompanying drawings.

[0013] Figure 1A After 72 hours of fermentation of the slurry, the amount of acetic acid, propionic acid and butyric acid produced was determined. Mix = mixture of four fibers; AX = arabinoxylan; BG = β-glucan; RS = resistant starch. The fiber content was equal in all 5 groups.

[0014] Figure 1B The ratio of cumulative short-chain fatty acids (SCFA) to gas production (μmol / ml) was determined after incubation of fecal samples with arabinoxylan, β-glucan, pectin, resistant starch, and a mixture of these four fibers for 72 h. Mixture 1 is a mixture of the four fibers, i.e., AX = arabinoxylan; BG = β-glucan; pectin and RS = resistant starch. The fiber content in all five samples was equal.

[0015] Figure 1C The ratio of cumulative SCFA to gas was determined after 72 hours of fermentation for single fiber oat β-glucan that was either gluten-free (first column) or non-gluten-free (second column). Both conditions were standardized for fiber content, were from the same supplier and had the same nutritional composition. Gluten was removed from the β-glucan enzymatically to make it gluten-free (<20 ppm).

[0016] List of Preferred Embodiments

[0017] 1. A fiber mixture comprising arabinoxylan, β-glucan, pectin and resistant starch.

[0018] 2. The fiber mixture of embodiment 1, wherein the mixture is gluten-free.

[0019] 3. The fiber mixture according to embodiments 1 and 2, wherein the arabinoxylan is selected from rice arabinoxylan, wheat arabinoxylan, plantain arabinoxylan or corn bran arabinoxylan, preferably corn bran arabinoxylan.

[0020] 4. The fiber mixture of any preceding embodiment, wherein one or more of the fibers are hydrolyzed.

[0021] 5. The fiber mixture according to any one of the preceding embodiments, wherein the pectin is a low viscosity pectin having a degree of polymerization of less than 6000 or a molecular weight of less than 150 kDa.

[0022] 6. The fiber mixture according to any preceding embodiment, wherein the mixture comprises at least 75 wt% of fibers selected from the group consisting of arabinoxylan, beta-glucan, pectin and resistant starch.

[0023] 7. The fiber mixture according to any one of the preceding embodiments, wherein the mixture comprises at least 80 wt%, preferably 85 wt% of fibers selected from the group consisting of arabinoxylan, β-glucan, pectin and resistant starch.

[0024] 8. The fiber mixture according to any preceding embodiment, further comprising inulin, fructopolysaccharides, fructooligosaccharides or a mixture thereof.

[0025] 9. The fiber mixture according to any one of the preceding embodiments, wherein the mixture comprises 40%-60%, preferably 49%, arabinoxylan.

[0026] 10. The fiber mixture according to any preceding embodiment, wherein the mixture comprises 10%-30%, preferably 21%, beta-glucan.

[0027] 11. The fiber mixture according to any preceding embodiment, wherein the mixture comprises 10%-30%, preferably 18%, pectin.

[0028] 12. The fiber mixture according to any one of the preceding embodiments, wherein the mixture comprises 5%-25%, preferably 12%, resistant starch based on the total fiber content.

[0029] 13. The fiber mixture according to any one of the preceding embodiments, wherein the mixture comprises arabinoxylan, β-glucan, pectin and resistant starch in a weight ratio of 4-6:1 -3:1 -3:0.5-2.5, preferably 4.5–5.5:1.5–2.5:1.5–2.5:1–2, more preferably about 5:2:2:1, wherein each value includes a margin of 10% above and below.

[0030] 14. The fiber mixture according to any preceding embodiment, wherein the β-glucan is oat-derived β-glucan or barley-derived β-glucan, preferably oat-derived β-glucan.

[0031] 15. The fiber mixture according to any one of the preceding embodiments, wherein the resistant starch is selected from high amylose corn starch, tapioca starch or potato starch, preferably high amylose corn starch.

[0032] 16. A nutritional composition comprising 0.4 to 5 g / 100 kcal of the fiber mixture according to embodiments 1-15.

[0033] 17. The nutritional composition of embodiment 16, wherein the nutritional composition is substantially free of gluten.

[0034] 18. The nutritional composition of embodiments 16 and 17, wherein the composition is substantially free of lactose.

[0035] 19. The fiber mixture according to embodiments 1 to 15 and the composition according to embodiments 16 to 18 for use as a medicament.

[0036] 20. A fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch for use in improving gut health and / or preventing impaired gut health in a subject in need thereof.

[0037] 21. The fiber mixture for use according to embodiment 20, wherein the subject is a subject suffering from celiac disease.

[0038] 22. The fiber mixture for use according to embodiments 20 and 21, wherein the fiber mixture is gluten-free and optionally lactose-free.

[0039] 23. A fiber mixture for use according to embodiments 20 to 22, wherein improving intestinal health and / or preventing impaired intestinal health involves 1) a ratio of intestinal short-chain fatty acid production to intestinal gas production of at least 100 μmol / ml, preferably at least 500 μmol / ml, and 2) an intestinal short-chain fatty acid production of at least 4 mmol / g of fiber mixture.

[0040] 24. The fiber mixture for use according to embodiments 20 to 23, wherein the fiber mixture comprises arabinoxylan, β-glucan, pectin and resistant starch in a weight ratio of 4-6:1-3:1-3:1, more preferably 5:2:2:1.

[0041] 25. The fiber mixture for use according to embodiments 20 to 24, wherein the fiber mixture is contained in a nutritional composition.

[0042] 26. The fiber mixture for use according to embodiments 20 to 25, wherein the mixture comprises arabinoxylan, beta-glucan, pectin and resistant starch in a weight ratio of 4-6:1-3:1-3:1. DETAILED DESCRIPTION

[0043] The present invention therefore relates to a fiber blend and compositions comprising the same which are specifically designed to be gluten-free and have an optimal fiber composition, resulting in unexpectedly high short-chain fatty acid production while providing low gas production, thereby preventing impaired gut health and / or preventing gluten-induced gastrointestinal symptoms.

[0044] Therefore, the present invention relates to a fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch.

[0045] The present invention also relates to a nutritional composition comprising a fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch.

[0046] The present invention further relates to a fiber mixture or a nutritional composition comprising a fiber mixture, wherein the fiber mixture comprises arabinoxylan, beta-glucan, pectin and resistant starch, for use in improving intestinal health and / or preventing impaired intestinal health and / or treating celiac disease and / or preventing the occurrence of celiac disease symptoms.

[0047] This aspect may also be expressed as the use of arabinoxylan, β-glucan, pectin and resistant starch in the preparation of a fiber mixture or nutritional composition for use in improving intestinal health and / or preventing impaired intestinal health and / or treating celiac disease and / or preventing the occurrence of celiac disease symptoms.

[0048] In other words, the present invention relates to a method for improving the intestinal health and / or preventing impaired intestinal health and / or treating celiac disease and / or preventing the onset of symptoms of celiac disease in a subject suffering from celiac disease by administering to the subject a fiber mixture or a nutritional composition comprising a fiber mixture, wherein the fiber mixture comprises arabinoxylan, β-glucan, pectin and resistant starch.

[0049] The present invention also relates to a fiber mixture or a nutritional composition comprising a fiber mixture, the fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch, for use in improving intestinal health and / or preventing impaired intestinal health, preferably for use in subjects with celiac disease. In one aspect, the improvement in intestinal health results from providing a beneficial intestinal fermentation profile, providing a beneficial ratio of short-chain fatty acid production to gas production. Advantageously, the fiber mixture is substantially gluten-free, preferably gluten-free. The beneficial ratio of short-chain fatty acids to total gas production per gram of fiber mixture and the high production of short-chain fatty acids help improve intestinal health and / or prevent impaired intestinal health by preventing and / or treating diarrhea, fatigue, weight loss, bloating and flatulence, abdominal pain, nausea and vomiting, constipation in subjects with impaired intestinal health, preferably subjects with celiac disease.

[0050] This aspect may also be formulated as the use of arabinoxylan, β-glucan, pectin and resistant starch in the preparation of a fiber mixture or a nutritional composition comprising the fiber mixture for use in improving intestinal health and / or preventing impaired intestinal health in a human subject, preferably a human subject with celiac disease.

[0051] In other words, the present invention relates to a method for improving the intestinal health and / or preventing impaired intestinal health in a human subject, preferably a human subject suffering from celiac disease, by administering to the human subject a fiber mixture or a nutritional composition comprising a fiber mixture, the fiber mixture comprising arabinoxylan, β-glucan, pectin and resistant starch.

[0052] The present invention also relates to a fiber mixture or a nutritional composition comprising a fiber mixture, the fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch for use in improving the ratio of colonic short-chain fatty acid production to gas production in a human subject, preferably a human subject with celiac disease. The fiber mixture according to the present invention is a gluten-free fiber mixture.

[0053] definition

[0054] "Nutritional composition" means a substance or preparation that satisfies at least a portion of a subject's nutrient requirements. Throughout this disclosure, the terms "nutrient," "nutritional formula," "enteral nutrition," and "nutritional supplement" are used as non-limiting examples of nutritional compositions. In addition, "nutritional composition" may refer to an enteral formula, oral formula, infant formula, pediatric subject formula, children's formula, growing-up milk, and / or adult formula in a liquid, powder, gel, paste, solid, concentrate, suspension, or ready-to-use form.

[0055] The term "degree of hydrolysis" refers to the extent to which peptide bonds are broken by hydrolysis.

[0056] The term "partially hydrolyzed" means that the degree of hydrolysis is greater than 0% but less than about 50%.

[0057] According to the present invention, the term "fiber" or "dietary fiber" means the edible parts of plants or similar carbohydrates, which are poorly digested and absorbed in the human small intestine and are fully fermented, partially fermented or not fermented in the large intestine.

[0058] As used herein, the term "SCFA" means short-chain fatty acids produced in the intestine as the final product of bacterial fermentation, and refers to aliphatic carboxylic acids having a hydrocarbon chain of less than six carbon atoms. In a preferred embodiment, the short-chain fatty acids according to the present invention are unbranched fatty acids having 2 (acetic acid or ethanoic acid), three (propionic acid or propionate), four (butyric acid or n-butanoic acid) carbon atoms.

[0059] The term "supplement" or "dietary supplement" refers to a nutritional product that provides an individual with nutrients that the individual may not otherwise be able to conveniently consume in sufficient quantities and can be used to supplement the individual's nutrition. It can be in the form of tablets, capsules, lozenges, or liquids. Supplements generally provide selected nutrients but do not account for a significant portion of the subject's overall nutritional needs. Typically, they do not exceed 0.1%, 1%, 5%, 10% of the subject's daily energy needs.

[0060] The term "gluten-free" in this specification refers to a product having less than 20 ppm gluten, in accordance with the definition from Codex Alimentarius Standard 118-1979.

[0061] In this document and its claims, the verb "to comprise" and its conjugations are used in their non-restrictive sense, meaning that the items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires the presence of one and only one element. Thus, the indefinite article "a" or "an" generally means "at least one".

[0062] Fiber blend

[0063] In the context of the present invention, "fiber" and "dietary fiber" are used interchangeably. Fiber is an indigestible carbohydrate. Indigestible carbohydrates are carbohydrates that are difficult to digest and absorb in the human stomach and small intestine and enter the colon almost intact. Therefore, carbohydrates like lactose, maltose, sucrose, standard maltodextrin and standard starch are considered digestible carbohydrates. Fiber can be soluble in water or insoluble in water. The term "soluble fiber" as used herein is known to those skilled in the art when referring to indigestible carbohydrates, for example, according to the AOAC official method 991.43 published in OAOC Official Methods of Analysis (Supplement) in March 1995, the method described in Chapter 32, page 7. For this patent application, a soluble fiber source containing more than 60% soluble fiber based on the total fiber content is considered to be 100% soluble fiber.

[0064] Fiber may or may not be fermented in the colon. The term "fermentable" refers to the ability to be broken down by microorganisms (anaerobic) into smaller molecules, particularly short-chain fatty acids and lactic acid, in the lower gastrointestinal tract (e.g., colon). Fermentability can be determined by the method described in Am. J. Clin. Nutr. [American Journal of Clinical Nutrition] 53, 1418-1424 (1991). Fiber can be a dimer as short as 2 monomer carbohydrate moieties, but can also have an average degree of polymerization far greater than 1500. Fibers with a degree of polymerization of 2-10 are considered oligomers, while fibers with a degree of polymerization greater than 10 are considered polymers.

[0065] Fibers can be hydrolyzed into shorter fibers by enzymatic digestion or chemical treatment. The resulting hydrolyzed fibers may have better food processing properties, but on the other hand may also result in higher osmotic pressure, depending on the other ingredients of the nutritional composition. In particular, high energy or high protein compositions may present viscosity problems and hydrolyzed fibers may be required to overcome this problem.

[0066] The fiber mixture of the present invention comprises arabinoxylan, β-glucan, pectin and resistant starch. Preferably, the mixture comprises arabinoxylan, β-glucan, pectin and resistant starch in a weight ratio of 4-6:1-3:1-3:0.5-2.5, more preferably 4.5-5.5:1.5-2.5:1.5-2.5:1-2. In a specific embodiment, the mixture comprises arabinoxylan, β-glucan, pectin and resistant starch in a weight ratio of about 4-6:1-3:1-3:1, more preferably about 5:2:2:1.

[0067] This ratio of the four fibers ensures an optimal balance and / or interaction between the different types of fibers and their specific beneficial effects, such as a beneficial colonic fermentation profile and a beneficial ratio of colonic short-chain fatty acid production to gas production.

[0068] β-Glucan

[0069] β-Glucans are polysaccharides of D-glucose monomers linked by β-glycosidic bonds and exist in a variety of forms, such as (1,3)-β-glucan, (1,4)-β-glucan, (1,6)-β-glucan, (1,3;1,6)-β-glucan, and (1,3;1,4)-β-glucan. The notations (1,3), (1,4), and (1,6) refer to the type of bonds found in the β-glucan and represent the carbon atoms in the D-glucose monomers between which the β-glycosidic bonds are formed. Some, but not all, β-glucans are water-soluble fibers. Oats are a particularly good source of (1,3;1,4)-β-glucans, which are generally water-soluble, at least in the case of those below 2,000,000 Daltons in size.

[0070] Beta-glucans are derived from the cell walls of bacteria, fungi, yeast, and some plants, and have been associated with health effects such as a reduced risk of heart disease. Beta-glucans have been associated with lowering total serum cholesterol and low-density lipoprotein (LDL) serum cholesterol, as well as reducing obesity, through a satiety effect. In addition, beta-glucans beneficially regulate blood sugar responses and have a prebiotic effect that may reduce the risk of intestinal diseases. They may also stimulate the immune system by increasing chemicals that prevent infection. The US FDA allows products containing at least 750 mg of beta-glucans to make a health claim stating that they may reduce the risk of heart disease.

[0071] According to the present invention, the composition preferably comprises oat or barley derived β-glucan, preferably oat rather than β-glucan of microbial origin. Even more preferably, the composition according to the present invention comprises β-glucan derived from oats.

[0072] Oats are not generally considered to contain gluten, and although oats contain a protein from the prolamin family, avenin, this does not usually pose a health problem for most people with gluten sensitivity. As a result, oat products are generally considered suitable for people with celiac disease, provided there is no contamination with other grains that do contain gluten (such as wheat, barley, and rye), and oats and oat-derived products are often recommended for those following a gluten-free diet.

[0073] In a preferred embodiment, the fiber mixture comprises beta-glucan. The beta-glucan is preferably present in the fiber mixture in the range of 10 wt%-30 wt%, preferably 15 wt%-25 wt%, based on the total weight of the fiber. In some embodiments, 21 wt% of resistant starch is present in the fiber mixture.

[0074] Arabinoxylan

[0075] Arabinoxylans are hemicellulose dietary fibers rich in the bran of many cereal grains, including wheat, oats, rice, psyllium, and corn. They pass through the human intestine undigested until they reach the colon, where they provide substrates for bacterial fermentation, producing beneficial short-chain fatty acids, including acetic acid, butyric acid, and propionic acid. As a viscous fiber, arabinoxylans help suppress appetite, delay gastric emptying, and slow postprandial glucose and insulin responses and promote defecation. The beneficial effects of arabinoxylans on postprandial blood sugar responses have been recognized by the European Food Safety Authority, and the European Union has approved a health claim that "intake of arabinoxylans as part of a meal helps reduce this postprandial blood sugar rise."

[0076] According to the present invention, the arabinoxylan is preferably derived from oats, wheat, psyllium, corn or rice. Arabinoxylans derived from oats, psyllium, wheat, corn or rice as used in the context of the present invention are advantageously gluten-free. Most preferably, the fiber mixture according to the present invention comprises only arabinoxylans from corn.

[0077] In a preferred embodiment, the fiber mixture contains arabinoxylan. The arabinoxylan is preferably present in the fiber mixture in a range of 40wt%-60wt%, preferably 45wt%-55wt%, based on the total weight of the fiber. In some embodiments, 49wt% of arabinoxylan is present in the fiber mixture.

[0078] Resistant starch

[0079] Resistant starch (RS) generally consists of any type of starch that escapes digestion and intestinal absorption, and can be formed during the processing of starchy foods. Resistant starch can also be obtained from raw foods such as potatoes or green bananas. Resistant starch is generally insoluble, and fermentability varies depending on the source. Preferably, resistant starch is present in the fiber mixture of the present invention.

[0080] RS can be determined according to the method described by McCleady and Monaghan (2002) J AOAC Int 85, 665–675. There are four types of RS:

[0081] RS1 refers to resistant starch that is physically inaccessible or indigestible, such as that found in seeds or pods and unprocessed whole grains. RS2 refers to resistant starch that is inaccessible to enzymes due to the starch conformation, such as that in green bananas and high-amylose corn starch. RS3 refers to resistant starch that is formed when cooking and cooling starch-containing foods (such as pasta). RS3 is produced due to retrogradation, which refers to the collective process by which dissolved starch becomes less soluble after being heated and dissolved in water and then cooled. RS4, in turn, refers to starch that has been chemically modified to resist digestion.

[0082] Preferably, the resistant starch is retrograded starch and / or starch that has been chemically modified to resist digestion, most preferably retrograded starch. Suitable sources of resistant starch are 330 (Ingredion).

[0083] Preferably, the fiber mixture according to the invention comprises resistant starch from a natural source, preferably RS1, RS2 or RS3 type starch, most preferably the resistant starch is of RS3 type, such as high amylose corn starch, tapioca starch or potato starch. Preferably, the resistant starch is retrograded [RS3] resistant high amylose starch, preferably from corn.

[0084] Resistant starch together with other fibers of the fiber mixture according to the invention advantageously leads to a favorable intestinal fermentation profile and provides a favorable ratio of short chain fatty acid production to gas production.

[0085] In a preferred embodiment, the fiber mixture comprises resistant starch. Resistant starch is preferably present in the fiber mixture in the range of 5wt%-25wt%, preferably 10wt%-20wt%, based on the total weight of the fiber. In some embodiments, 12wt% of resistant starch is present in the fiber mixture.

[0086] Pectin

[0087] Pectin, also known as pectin polysaccharide, is rich in galacturonic acid. Several different polysaccharides have been identified and characterized in the pectin class. Homogalacturonan is a linear chain of α-(1-4)-linked D-galacturonic acid. Pectin fiber is available from fruits and vegetables and is usually rich in galacturonic acid groups. Pectin is used in foods as a stabilizer or for its gelling properties.

[0088] In nature, about 80% of the carboxyl groups in galacturonic acid are esterified with methanol. During the pectin extraction process, this ratio is reduced to different degrees. Pectins are classified as high-methoxyl pectins and low-methoxyl pectins (HM-pectins and LM-pectins for short), in which the esterification rate of all galacturonic acids is more than 50% or less than 50%, respectively. The ratio of esterified galacturonic acid to non-esterified galacturonic acid determines the behavior of pectin in food applications. For the present invention, pectin is not used as a stabilizer or thickener, on the contrary, we want to keep the viscosity of the product as low as possible.

[0089] Pectin can be hydrolyzed to reduce the molecular weight. For the present application, partially hydrolyzed pectin is preferred to prevent an undesirable increase in viscosity.

[0090] Therefore, preferably, the pectin according to the invention is a partially hydrolyzed pectin, also called low viscosity pectin, which has a limited effect on viscosity but is still a good source of fermentable fiber. In a preferred embodiment, the low viscosity pectin has a degree of polymerization of less than 6000 or a molecular weight of less than 150 kDa, such as for example Herbapekt LV.

[0091] Preferably, the pectin used in the fiber blend is obtained from a citrus or apple source and is lightly hydrolyzed to prevent increasing the viscosity of the final product.

[0092] In a preferred embodiment, the fiber mixture contains pectin. Pectin is preferably present in the fiber mixture in a range of 10wt%-30wt%, preferably 15wt%-25wt%, preferably 17wt%-23wt% based on the total weight of the fiber. In some embodiments, 18wt% pectin is present in the fiber mixture.

[0093] gluten free

[0094] The term "gluten-free" in the present invention is intended to describe a composition that strictly excludes gluten, which is a mixture of proteins found in wheat (and all its species and hybrids, such as spelt, kamut and triticale), as well as barley and rye.

[0095] Intrinsically, gluten-free diets (GFDs) are low in fiber because the major gluten-containing food sources are also high-fiber food sources, i.e., whole grains versus refined grains. The reduction of whole grains in a GFD is primarily responsible. Given the importance of adequate and diverse fiber type intake (they all exert a range of health benefits and stimulate microbial diversity more powerfully than ingestion of a single fiber), it is important to have gluten-free grain-derived fiber types in a gluten-free fiber blend. A GFD is recommended for patients with celiac disease (CD) and non-celiac gluten sensitivity, but there are many healthy individuals who are suitable candidates for a GFD. Adequate fiber intake confers a range of health benefits from metabolic markers to gut microbiota diversity and immune health.

[0096] The fiber mixture and the composition comprising the fiber mixture according to the present invention are specifically designed to be gluten-free and have an optimal fiber composition, resulting in unexpectedly high short-chain fatty acid production while providing low gas production, thereby preventing impaired intestinal health and / or preventing gluten-induced gastrointestinal symptoms. The fiber mixture and the composition comprising the fiber mixture according to the present invention are particularly beneficial for subjects following a gluten-free diet, in particular subjects with celiac disease.

[0097] lactose

[0098] Many subjects with impaired intestinal health and celiac disease patients are lactose intolerant and these subjects would greatly benefit from a diet low in lactose. The fiber mixture according to the invention and the composition comprising the fiber mixture are preferably low in lactose or even more preferably lactose-free. In the context of the present invention, low in lactose means that the composition has less than 1000 ppm of lactose. Low in lactose preferably means herein that the lactose content of the fiber mixture according to the invention or the composition comprising the fiber mixture is at most 1000 ppm, preferably at most 800 ppm, more preferably at most 600 ppm, most preferably at most 400 ppm, in particular at most 300 ppm.

[0099] It is believed that the fiber mixture according to the present invention and the composition comprising the fiber mixture having a low lactose content help to provide low intestinal gas production, thereby preventing impaired intestinal health and / or preventing diet-induced gastrointestinal symptoms. In another preferred embodiment, the fiber mixture or the nutritional composition comprising the fiber mixture does not contain lactose.

[0100] Subjects

[0101] In the context of the present invention, a toddler is a subject between 1 and 3 years old, a child is a subject between 3 and 12 years old, a teenager is a subject between 12 and 18 years old, and an adult is a subject over 18 years old. Preferably, the subject is older than 1 year old, more preferably 3 years old, even more preferably 12 years old, even more preferably 14 years old, and most preferably 18 years old. Preferably, the subject is a toddler, a child, a teenager or an adult, more preferably, the patient is a child, a teenager or an adult; even more preferably, the patient is a teenager or an adult, and most preferably, the patient is an adult. When referring to a patient or subject, it relates to a human patient or subject.

[0102] Nutritional composition

[0103] In one embodiment, the present invention also relates to a nutritional composition comprising the fiber mixture according to the present invention. In one embodiment, the nutritional composition according to the present invention is a liquid. In one embodiment, preferably, the nutritional composition according to the present invention is a ready-to-feed composition. Preferably, the composition is administered orally. In one embodiment, the nutritional composition according to the present invention is in the form of a powder, which can be reconstituted with water to form a liquid. In the context of the present invention, the terms "powder" and "dry powder" are used interchangeably. The fiber mixture according to the present invention and the nutritional composition comprising the fiber mixture are preferably gluten-free.

[0104] In one embodiment, the nutritional composition according to the invention comprises 0.4-10 g of the inventive fiber mixture / 100 ml, preferably 0.6-8 g, more preferably 0.8-5 g, even more preferably 1-4 g of the inventive fiber mixture / 100 ml of nutritional composition.

[0105] When in powder form, preferably the nutritional composition according to the invention comprises 0.5-45 g of the inventive fiber mixture per 100 g dry weight of the nutritional composition, preferably 2-40 g, more preferably 4-25 g, even more preferably 5-15 g of the inventive fiber mixture per 100 g dry weight of the nutritional composition.

[0106] Based on calories, preferably, the nutritional composition according to the present invention comprises 0.4-50g of fiber mixture / 100kcal, preferably 0.6-25g of the fiber mixture / 100kcal of the present invention, preferably 0.5-12g, more preferably 0.6-7.5g, even more preferably 0.7-5g of fiber mixture / 100kcal (based on the total energy content of the nutritional composition (including fiber)). In some embodiments, the nutritional composition according to the present invention comprises 0.4-5g of fiber mixture / 100kcal. For the purposes of the present invention, the caloric density of fiber is set to 2kcal / g.

[0107] If the composition according to the present invention is a complete nutritional composition, the dietary fiber content is preferably 0.4-9g dietary fiber / 100kcal, even more preferably 0.6-7g / 100kcal, most preferably 0.7-5g / 100kcal composition. If the composition according to the present invention is a supplement, the dietary fiber content is preferably 2-50g dietary fiber / 100kcal, even more preferably 4-30g / 100kcal, most preferably 5-20g / 100kcal composition. The actual dosage depends on the age and weight of the patient. For infants and children no more than 12 years old, the preferred daily dose is 2 to 15g dietary fiber, and for adults, the preferred daily dose is 7 to 35g dietary fiber.

[0108] In a preferred embodiment, the nutritional composition according to the present invention comprises 50 to 350 kcal / 100 ml, and 0.5 to 5 g dietary fiber / 100 kcal, more preferably 0.7 to 4.5 g, even more preferably 0.8 to 4.0 g dietary fiber / 100 kcal.

[0109] The amount of fiber promotes the beneficial effects of these fibers in the gastrointestinal tract, but is suitable for subjects with celiac disease and does minimize the risk of adverse side effects such as bloating, abdominal pain, flatulence and / or satiety. The amount of fiber can be appropriately determined according to McCleary, Anal Bioanal Chem [Analysis and Bioanalytical Chemistry] 25 2007, 389: 291-308. This method is suitable for determining total fiber including resistant starch and indigestible oligosaccharides.

[0110] In an embodiment, the nutritional composition according to the present invention may include digestible carbohydrates, lipids and proteins. Lipids preferably provide 10%-45% of the total calories of the nutritional composition, proteins preferably provide 5%-35% of the total calories, and digestible carbohydrates preferably provide 25%-65% of the total calories. Preferably, the nutritional composition according to the present invention comprises lipids providing 25%-45% of the total calories of the nutritional composition, proteins providing 6%-35% of the total calories, and digestible carbohydrates providing 30%-50% of the total calories. More preferably, the nutritional composition of the present invention comprises lipids providing 30%-45% of the total calories of the nutritional composition, proteins providing 7%-10% of the total calories, and digestible carbohydrates providing 35%-45% of the total calories. The energy provided by nutrients is calculated using the Atwater calculation coefficient: 9kcal / g lipid, 4kcal / g protein or / g digestible carbohydrates, and other components are 0kcal.

[0111] The nutritional composition preferably comprises 1-25g lipid / 100ml, more preferably 2.0-20g / 100ml, more preferably 2.5-13g / 100ml. Based on dry weight, the nutritional composition preferably comprises 4-45g lipid / 100g, more preferably 10-35g / 100g, more preferably 15-30g lipid / 100g dry weight nutritional composition. Based on calories, the nutritional composition preferably comprises 2.0-7.0g lipid / 100kcal, more preferably 2.5-6.0g / 100kcal, more preferably 3.0-5.0g lipid / 100kcal nutritional composition.

[0112] Lipids preferably provide 20%-55%, more preferably 25%-50%, more preferably 30%-45% of the total calories of the nutritional composition of the present invention. The amount of saturated fatty acids is preferably less than 25wt.%, more preferably less than 15wt.%, based on total lipids. The concentration of monounsaturated fatty acids is preferably in the range of 20% to 65% based on the weight of total fatty acids. The concentration of polyunsaturated fatty acids is preferably in the range of 15% to 60% based on the weight of total fatty acids. Preferably, the nutritional composition comprises n-6 polyunsaturated fatty acid linoleic acid (LA).

[0113] Preferably, the nutritional composition comprises long chain polyunsaturated fatty acids (LCPUFA). LC-PUFA is defined in the present invention as a fatty acid or acyl chain having two or more double bonds and a chain length of 20 or more. Preferably, the nutritional composition comprises docosahexaenoic acid (DHA) and / or eicosapentaenoic acid (EPA). DHA and EPA are n-3 LC-PUFAs that play a role in preventing intestinal inflammation and intestinal pain, thereby further improving intestinal health.

[0114] The nutritional composition preferably comprises 0.8-18g protein / 100ml, more preferably 1.0-18g / 100ml, more preferably 2-18g, most preferably 5-18g / 100ml nutritional composition. Based on dry weight, the nutritional composition preferably comprises at least 6g protein / 100g, preferably 6-55g protein / 100g, more preferably 7-55g / 100g, more preferably 8-55g protein / 100g dry weight of the nutritional composition.

[0115] Based on calories, the nutritional composition preferably comprises 1.2-10.0 g protein / 100 kcal, more preferably 1.5-9.0 g / 100 kcal, more preferably 1.7-8.0 g protein / 100 kcal.

[0116] Protein is considered as the sum of proteins, peptides and free amino acids. The measurement of the amount of protein can be performed according to standard procedures known to the skilled person.

[0117] In an embodiment, the nutritional composition of the present invention comprises casein and / or whey protein. Preferably, casein:

[0118] The weight ratio of whey protein is 0:100 to 90:10, more preferably 20:80 to 90:10, more preferably 40:60 to 80:20. In alternative embodiments, the nutritional composition comprises plant-derived protein, such as but not limited to soy protein, pea protein, potato protein, rice protein or mixtures thereof.

[0119] The nutritional composition preferably comprises 15-65 g digestible carbohydrates / 100 ml, more preferably 18-60 g / 100 ml, more preferably 20-50 g / 100 ml nutritional composition. Based on dry weight, the nutritional composition preferably comprises 30-80 g digestible carbohydrates / 100 g, more preferably 35-70 g / 100 g, more preferably 40-60 g digestible carbohydrates / 100 g dry weight of the nutritional composition.

[0120] Based on calories, the nutritional composition preferably comprises 7-20 g digestible carbohydrates / 100 kcal, more preferably 10-18 g / 100 kcal, more preferably 12-15 g digestible carbohydrates / 100 kcal of the nutritional composition, and wherein these digestible carbohydrates preferably provide 20%-75%, more preferably 25%-65%, more preferably 30%-55% of the total calories of the nutritional composition of the present invention.

[0121] Preferably, the nutritional composition comprising the fiber mixture according to the present invention comprises at least one digestible carbohydrate selected from the group consisting of maltodextrin, digestible starch, sucrose, glucose and maltose. Preferably, the nutritional composition comprising the fiber mixture according to the present invention is low in lactose, more preferably the composition is substantially free of lactose. Preferably, the composition comprises less than 1000 ppm of lactose.

[0122] The fiber mixture according to the invention does not exclude the possible presence of other fibers, or in other words, non-digestible carbohydrates (such as human milk oligosaccharides), provided that the other fibers do not contain gluten. Therefore, in one embodiment, the nutritional composition according to the invention comprises at least 70 wt%, preferably at least 80 wt%, more preferably at least 90 wt% of the fiber mixture according to the invention based on the total fiber. In one embodiment, the fibers present in the nutritional composition consist of the fiber mixture according to the invention.

[0123] In terms of fiber alone, the nutritional composition according to the present invention preferably comprises at least 0.08 g β-glucan / 100 ml, more preferably at least 0.1 g, even more preferably at least 0.2 g β-glucan / 100 ml. Based on dry weight, the nutritional composition according to the present invention preferably comprises at least 1 g β-glucan / 100 g, more preferably at least 1.5 g, even more preferably at least 3 g β-glucan / 100 g. Based on calories, the nutritional composition according to the present invention preferably comprises at least 0.12 g β-glucan / 100 kcal, more preferably at least 0.15 g, even more preferably at least 0.3 g β-glucan / 100 kcal.

[0124] The nutritional composition according to the invention preferably comprises less than 2 g β-glucan / 100 ml, more preferably less than 1.5 g, even more preferably less than 1.0 g β-glucan / 100 ml. Based on dry weight, the nutritional composition according to the invention preferably comprises less than 15 g β-glucan / 100 g, more preferably less than 10 g, even more preferably less than 7.5 g β-glucan / 100 g. Based on calories, the nutritional composition according to the invention preferably comprises less than 3 g β-glucan / 100 kcal, more preferably less than 2.5 g, even more preferably less than 1.5 g β-glucan / 100 kcal.

[0125] Furthermore, the nutritional composition according to the invention preferably comprises at least 0.4 g arabinoxylan / 100 ml, more preferably at least 0.8 g, even more preferably at least 1.0 g arabinoxylan / 100 ml. Based on dry weight, the nutritional composition according to the invention preferably comprises at least 2.0 g arabinoxylan / 100 g, more preferably at least 2.5 g, even more preferably at least 3.0 g arabinoxylan / 100 g. Based on calories, the nutritional composition according to the invention preferably comprises at least 0.4 g arabinoxylan / 100 kcal, more preferably at least 0.5 g, even more preferably at least 0.6 g arabinoxylan / 100 kcal.

[0126] The nutritional composition according to the invention preferably comprises less than 4 g arabinoxylan / 100 ml, more preferably less than 3 g, even more preferably less than 2.5 g arabinoxylan / 100 ml. Based on dry weight, the nutritional composition according to the invention preferably comprises less than 15 g arabinoxylan / 100 g, more preferably less than 12.5 g, even more preferably less than 10 g arabinoxylan / 100 g. Based on calories, the nutritional composition according to the invention preferably comprises less than 6 g arabinoxylan / 100 kcal, more preferably less than 4.5 g, even more preferably less than 3 g arabinoxylan / 100 kcal.

[0127] In addition, the nutritional composition according to the present invention preferably comprises at least 0.025g resistant starch / 100ml, more preferably at least 0.05g, even more preferably at least 0.1g resistant starch / 100ml. Based on dry weight, the nutritional composition according to the present invention preferably comprises at least 0.2g resistant starch / 100g, more preferably at least 0.25g, even more preferably at least 0.3g resistant starch / 100g. Based on calories, the nutritional composition according to the present invention preferably comprises at least 0.02g resistant starch / 100kcal, more preferably at least 0.03g, even more preferably at least 0.04g resistant starch / 100kcal.

[0128] The nutritional composition according to the present invention preferably comprises less than 1 g resistant starch / 100 ml, more preferably less than 0.75 g, even more preferably less than 0.5 g resistant starch / 100 ml. Based on dry weight, the nutritional composition according to the present invention preferably comprises less than 4.0 g resistant starch / 100 g, more preferably less than 3.0 g, even more preferably less than 2.0 g resistant starch / 100 g. Based on calories, the nutritional composition according to the present invention preferably comprises less than 0.6 g resistant starch / 100 kcal, more preferably less than 0.45 g, even more preferably less than 0.3 g resistant starch / 100 kcal.

[0129] In addition, the nutritional composition according to the present invention preferably comprises at least 0.1 g pectin / 100 ml, more preferably at least 0.25 g, even more preferably at least 0.4 g pectin / 100 ml. Based on dry weight, the nutritional composition according to the present invention preferably comprises at least 0.5 g pectin / 100 g, more preferably at least 1.0 g, even more preferably at least 1.5 g pectin / 100 g. Based on calories, the nutritional composition according to the present invention preferably comprises at least 0.04 g pectin / 100 kcal, more preferably at least 0.06 g, even more preferably at least 0.08 g pectin / 100 kcal.

[0130] The nutritional composition according to the invention preferably comprises less than 1.5 g pectin / 100 ml, more preferably less than 1.25 g, even more preferably less than 1.0 g pectin / 100 ml. Based on dry weight, the nutritional composition according to the invention preferably comprises less than 5.0 g pectin / 100 g, more preferably less than 4.0 g, even more preferably less than 3.0 g pectin / 100 g. Based on calories, the nutritional composition according to the invention preferably comprises less than 0.8 g pectin / 100 kcal, more preferably less than 0.6 g, even more preferably less than 0.4 g pectin / 100 kcal.

[0131] Preferably, the nutritional composition further comprises vitamins, minerals and trace elements and other micronutrients in the recommended daily amounts known in the art and according to international guidelines.

[0132] The osmotic pressure of the nutritional composition according to the invention is preferably between 150 and 900 mOsmol / l, more preferably between 180 and 800 mOsmol / l. This osmotic pressure advantageously reduces the gastrointestinal pressure, achieving an optimal balance between water and nutrient absorption. The fiber is intended to significantly increase the osmotic pressure. The fiber composition according to the invention is also selected to prevent an increase in osmotic pressure, which could potentially further increase intestinal irritation in patients with celiac disease.

[0133] Supplements

[0134] In a preferred aspect, the fiber mixture according to the present invention can be used as a nutritional supplement, i.e., as an additive for a diet. The supplement (preferably for enteral application) can be a solid or liquid galenic formulation. Examples of solid galenic formulations are tablets, capsules (e.g., hard shell or soft shell gelatin capsules), pills, sachets, powders, granules, etc., which contain active ingredients and conventional galenic carriers. Any conventional carrier material can be utilized. The carrier material can be an organic or inorganic inert carrier material suitable for oral administration. Suitable carriers include water, gelatin, gum arabic, lactose, starch, magnesium stearate, talc, vegetable oils, etc. In addition, additives such as flavorings, preservatives, stabilizers, emulsifiers, buffers, etc. can be added according to the generally accepted practices of nutrition and drug compounding.

[0135] application

[0136] In one embodiment, the fiber mixture of the present invention or a nutritional composition comprising the fiber mixture is used for adult subjects and pediatric patients. In the context of the present invention, pediatric patients refer to toddlers and young children aged 1 to 12 years (including 12 years) and adolescent human subjects who are under medical supervision due to the disease. More particularly, the fiber mixture of the present invention or a nutritional composition comprising the fiber mixture is used for adult and pediatric patients in need of nutritional support. In the present context, the adult or pediatric patient suffering from the disease and / or in need of nutritional support suffers from celiac disease.

[0137] A preferred daily dosage of the fiber mixture according to the invention is about 0.9-100 g / day, preferably about 1.2-50 g, more preferably 3-35 g, even more preferably 6-30 g fiber mixture / day.

[0138] When the nutritional composition according to the invention is in liquid form or is reconstituted into its liquid form, the preferred volume of the nutritional composition administered daily ranges from about 100 to 2500 ml, more preferably from about 200 to 2000 ml / day, even more preferably from about 300 to 500 ml / day.

[0139] Examples

[0140] Example 1

[0141] In order to study the fermentation of different fibers, fecal slurry fermentation experiments were performed. Fresh fecal samples were collected from 5 Caucasian adults (2 males and 3 females, aged 23-48 years). The volunteers had no gastrointestinal problems and had not used antibiotics within 4 months before donation. The fecal samples were combined, homogenized, divided into smaller aliquots, and mixed with glycerol (10%) in an anaerobic chamber. The aliquots were then stored at -80°C.

[0142] The negative control was a blank experiment using a stool sample at pH 6.3 without any substrate. A stool sample supplemented with glucose was used as a positive control. Two fermentation runs were performed: one using each fiber as a single component (arabinoxylan, β-glucan, pectin, or resistant starch) and the other using a fiber mixture with 49% arabinoxylan, 21% β-glucan, 18% pectin, and 12% resistant starch based on total fiber content (Table 1). Figure 1C With the exception of oat beta-glucan in , the fibers were gluten-free. Negative and positive controls were included in each run, and all conditions started at pH 6.3. Fiber (DP ≥ 3) and glucose were added at a concentration of 200 mg / 6 ml of fecal suspension.

[0143] Table 1 Fibers contained in fecal fermentation.

[0144]

[0145] *The fiber percentage is the portion of the substrate containing carbohydrate polymers with a DP equal to or greater than 3.

[0146] Before the experiment, the feces pool was thawed in a water bath at 37°C for 20 minutes. Thereafter, the feces pool was placed in an anaerobic box. Feces was mixed with fermentation medium in a falcon tube at 1:5. At t=0, a sample of the feces suspension was taken, and 6ml of the suspension was added to a sterile falcon tube together with the target substrate and mixed thoroughly. Then, 6ml of feces / substrate suspension was placed in a dialysis tube, and the air in the gap was removed. The dialysis tube was placed in a 100ml Scott bottle containing 100ml of dialysis medium. The Scott bottle was sealed and incubated at 37°C. Samples of the dialysis medium (dialysate) and feces suspension (lumen) were taken at t=24, t=48 and t=72 hours to determine short-chain fatty acids (SCFA), ammonia, D-lactic acid and L-lactic acid, pH and gas volume.

[0147] Fermentation medium (Mc Bain and MacFarlane) contains buffered peptone water 3.0 g / l, yeast extract 2.5 g / l, tryptone 3.0 g / l, L-cysteine-HCl 0.4 g / l, bile salts 0.05 g / l, K2HPO4.3H2O 2.6 g / l, NaHCO3 0.2 g / l, NaCl 4.5 g / l, MgSO4.7H2O 0.5 g / l, CaCl2 2H2O 0.3 g / l, FeSO4.7H2O 0.005 g / l. Each component is added one by one to 800 ml of water, the pH is adjusted to 6.3 ± 0.1 with K2HPO4 or NaHCO3, and the volume is supplemented to 1 liter. The medium is sterilized at 121°C for 15 minutes and placed in an anaerobic box for at least 16 hours before use.

[0148] The dialysis medium contained K2HPO4.3H2O 2.6 g / l, NaHCO3 0.2 g / l, NaCl 4.5 g / l, MgSO4.7H2O0.5 g / l, CaCl2.2H2O 0.3 g / l, FeSO4.7H2O 0.005 g / l. The pH was adjusted to 6.3 ± 0.1 with K2HPO4 or NaHCO3. The medium was not sterilized due to the formation of sediment. The medium was placed in an anaerobic chamber for at least 16 hours before use.

[0149] The pH was measured by immersing a 423 pH-electrode (Mettler Toledo, Columbus, OH, USA) connected to a Handy-lab pH meter (Schott Glas, Mainz, Germany) directly into the sample.

[0150] The gas volume was determined at 3 different time points (24, 48 and 72 hours) using a device that measures pressure and volume. Prior to the measurements, the bottles were shaken thoroughly.

[0151] The SCFAs acetic acid, propionic acid, and n-butyric acid were quantitatively determined at 3 different time points (24, 48, and 72 hours) using a Shimadzu-GC2025 gas chromatograph with a flame ionization detector. Hydrogen was used as the mobile phase. 2-Ethylbutyric acid was used as an internal standard to determine the levels of SCFAs. A calibration curve was constructed based on the peak area, and the concentration in the sample was calculated.

[0152] It was observed that the fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch resulted in a small amount of gas production (in terms of volume) at all 3 time points. At 24 hours, the fiber mixture resulted in an average gas volume production of 47 ml / g fiber, which was unexpectedly lower than the amount of gas produced with a single fiber. At all 3 time points, the total amount of short-chain fatty acids produced by each gram of fiber of the fiber mixture was higher than the total amount of short-chain fatty acids produced by each gram of fiber of the single fiber (Table 2). In short, the fiber mixture provided at all time points significantly and beneficially increased the ratio of the total amount of SCFA to the total gas production.

[0153] Table 2 Cumulative gas production, total SCFA production and total SCFA to gas ratio during 72 h of slurry fermentation.

[0154]

[0155]

[0156]

[0157] The amounts of acetic acid, propionic acid, and butyric acid produced after 72 h of fermentation of the slurry were further determined. It was observed that the fiber mixture showed a higher SCFA yield (in μmol / g fiber) compared to the individual fibers ( Figure 1A ).

[0158] Despite the same total fiber content in all experimental groups, the gluten-free fiber mixture of arabinoxylan, β-glucan, pectin and resistant starch according to the invention had an unexpectedly improved SCFA:gas ratio ( Figure 1B ).

[0159] In addition, gluten-free β-glucan as used in the above experiments was compared to non-gluten-free β-glucan (from the same supplier).Oat-β-glucan was enzymatically treated to achieve a gluten level of <20 ppm in the gluten-free version.

[0160] Surprisingly, gluten-free oat β-glucan was more effective, i.e., resulted in a higher SCFA to gas ratio (in μmol / ml), as well as SCFA production, compared to the non-gluten-free version ( Figure 1C ). This experiment suggests that β-glucan suitable for celiac disease patients is even a more preferred fiber source when used alone or in a fiber mixture to improve the SCFA / gas ratio.

[0161] Example 2 Nutritional products for patients with celiac disease aged >36 months

[0162] A nutritionally complete liquid food composition is prepared, preferably for oral ingestion, as a sole source of nutrition or supplement for subjects >36 months of age. Each 100 kcal composition contains 8.5-15 grams of digestible carbohydrates and 0.8-2 grams of fiber in the composition, as shown in Example 1. Protein is derived from plant-based or non-plant-based sources, up to 2.5-9 g / 100 kcal. Fat reaches 2-5 g / 100 kcal. The amount of micronutrients included is as known in the art.

[0163] Example 3 Nutritional products for patients with celiac disease aged >36 months

[0164] A nutritionally complete medical liquid food composition is prepared for oral administration (and preferably enteral ingestion) as the sole source of nutrition or supplement for subjects aged>36 months. The product is gluten-free (<20ppm) and has a low lactose content (<1000ppm). Each 100mL of the composition is prepared by mixing 1-3 grams of fiber in the following combination: 49% arabinoxylan, 21% β-glucan, 18% pectin and 12% resistant starch. Protein (complete form or isolate) is 10-35En%, and carbohydrates are 26-65En% (with <20% sugar). Fat reaches 11-45En%, preferably mainly unsaturated fatty acids. Includes a vitamin blend (containing at least 0.5-3 micrograms of vitamin D), and a mineral mixture (containing at least 2-150mg of calcium). Optionally add flavoring agents, coloring agents, etc.

[0165] Example 4 Nutritional products for patients with celiac disease aged >36 months

[0166] A nutritionally complete liquid food composition is prepared, preferably for oral ingestion, as the sole source of nutrition or supplementary ingestion for subjects>36 months of age. The product is gluten-free (<20ppm) and low in lactose (<1000ppm). Each 100mL of the composition contains 1-4g fiber / 100mL in the combination, as shown in Example 1. It contains animal-based and / or plant-based proteins added in an amount of 4-20 grams. CHO reaches 20-50 grams, and fat reaches 3-12 grams, preferably containing>20% unsaturated fatty acids and <20% saturated fatty acids in the fat. These micronutrients include at least vitamin D (0.5-2.5 micrograms) and magnesium (10–40mg). Flavoring agents, coloring agents, etc. are optionally added.

[0167] Example 5

[0168] A nutritionally complete medical liquid food composition is prepared for enteral ingestion, preferably by tube feeding for subjects aged >36 months. Each 100 mL of the composition contains 1.2-2.5 grams of fiber, which contains arabinoxylan, β-glucan, pectin and resistant starch. 11-19 grams of digestible carbohydrates and 3-7.5 grams of complete or isolated protein are derived from plant or animal (mammal) sources. Fat reaches 2.5-6g / 100mL.

[0169] Example 6

[0170] A plant-based powdered food composition is prepared for oral use by toddlers aged 12-36 months. The powder must be dissolved in water before use. Each 100 grams of the composition contains 1-4En% fiber, which comes from the following sources: arabinoxylan, β-glucan, pectin and resistant starch. Protein is derived from all sources except animal and mammalian sources, which is 6-10En%. Digestible carbohydrates account for 36-56En%, and plant-derived fats account for 30-45En% (of which saturated fatty acids <8En%). The composition further contains minerals, trace elements and vitamins known in the art.

[0171] Example 7

[0172] A vegetarian food composition is prepared whose nutrient sources contain all possible combinations, but do not contain macronutrients and micronutrients derived from animals. The composition is used for healthy subjects of >36 months of age. The composition is a powdered food composition that can be dissolved in a liquid and used as a supplement. The nutritional composition contains 5-15 grams of fiber, 20-40 grams of protein from all sources except animal and / or mammalian sources, 25-65 grams of digestible carbohydrates and 4-20 grams of fat (of which <20% is saturated fatty acids) per 100 grams of dry weight. Flavoring agents, etc. are optionally added.

[0173] Example 8

[0174] A kind of instant vegetarian food composition that does not contain all animal and mammal derived sources is prepared. The form of the composition is, for example, (but not limited to) bar food, biscuits, snacks, cereal food, scoopable food, etc. The composition is prepared for oral ingestion by subjects of >36 months of age as a supplement to the habitual diet. The preferred plant-based fiber source per 100 grams of dry weight can include arabinoxylan, β-glucan, pectin and resistant starch, and the preferred addition amount is 7.5-15 grams. Protein includes fruits, vegetables, cereals, and plant sources, reaching 15-30 grams. Digestible carbohydrates account for 30-45 grams, and plant-derived fats account for 10-25 grams. The amount of micronutrients provided is as known in the art.

[0175] Example 9

[0176] A nutritionally incomplete spray-dried fiber supplement was prepared, consisting of a mixture of 49% arabinoxylan, 21% β-glucan, 18% pectin, and 12% resistant starch.

Claims

1. A fiber mixture comprising arabinoxylan, β-glucan, pectin and resistant starch.

2. The fiber mixture according to claim 1, wherein the mixture is gluten-free.

3. The fiber mixture according to claims 1 and 2, wherein the arabinoxylan is rice arabinoxylan, wheat arabinoxylan, psyllium arabinoxylan or corn bran arabinoxylan, preferably corn bran arabinoxylan.

4. A fiber mixture according to any one of the preceding claims, wherein one or more of the fibers are hydrolyzed.

5. The fiber mixture according to any one of the preceding claims, wherein the pectin is a low viscosity pectin having a degree of polymerization of less than 6000 or a molecular weight of less than 150 kDa.

6. A fibre mixture according to any one of the preceding claims, wherein the mixture comprises at least 75 wt% of fibres selected from the group consisting of arabinoxylan, beta-glucan, pectin and resistant starch.

7. A fibre mixture according to any one of the preceding claims, wherein the mixture comprises at least 80 wt%, preferably 85 wt% of fibres selected from the group consisting of arabinoxylan, beta-glucan, pectin and resistant starch.

8. The fiber mixture according to any one of the preceding claims, further comprising inulin, fructopolysaccharides, fructo-oligosaccharides or mixtures thereof.

9. A fibre mixture according to any one of the preceding claims, wherein the mixture comprises 40% - 60%, preferably 49%, arabinoxylan, based on the total fibre content.

10. A fibre mixture according to any one of the preceding claims, wherein the mixture comprises 10-30%, preferably 21%, beta-glucan based on the total fibre content.

11. A fibre mixture according to any one of the preceding claims, wherein the mixture comprises 10-30%, preferably 18%, pectin based on the total fibre content.

12. A fibre mixture according to any preceding claim, wherein the mixture comprises 5% to 25%, preferably 12%, resistant starch based on the total fibre content.

13. A fibre mixture according to any one of the preceding claims, wherein the mixture comprises arabinoxylan, beta-glucan, pectin and resistant starch in a weight ratio of 4-6: 1-3: 1-3: 0.5-2.5, preferably 4.5-5.5: 1.5-2.5: 1.5-2.5: 1-2.

14. The fiber mixture according to any one of the preceding claims, wherein the β-glucan is oat derived β-glucan.

15. The fiber blend according to any one of the preceding claims, wherein the resistant starch is selected from high amylose corn starch, tapioca starch or potato starch, preferably high amylose corn starch.

16. A nutritional composition comprising 0.4 to 5 g / 100 kcal of the fiber mixture according to claims 1-15.

17. The nutritional composition according to claim 16, wherein the nutritional composition is gluten-free.

18. Nutritional composition according to claims 16 and 17, wherein the composition is low in lactose, preferably free of lactose.

19. The fiber mixture according to claims 1 to 15 and the composition according to claims 16 to 18 for use as a medicament.

20. A fiber mixture comprising arabinoxylan, beta-glucan, pectin and resistant starch for use in improving gut health and / or preventing impaired gut health in a subject in need thereof.

21. The fiber mixture for use according to claim 20, wherein the subject is a subject suffering from celiac disease.

22. Fibre mixture for use according to claims 20 and 21, wherein the fibre mixture is gluten-free and optionally lactose-free.

23. A fiber mixture for use according to claims 20 to 22, wherein improving intestinal health and / or preventing impaired intestinal health involves 1) a ratio of intestinal short-chain fatty acid production to intestinal gas production of at least 500, and 2) an intestinal short-chain fatty acid production of at least 4 mmol / g fiber mixture.

24. Fiber mixture for use according to claims 20 to 23, wherein the fiber mixture comprises arabinoxylan, beta-glucan, pectin and resistant starch in a weight ratio of 4-6:1-3:1-3:

1.

25. The fiber mixture for use according to claims 20 to 24, wherein the fiber mixture is comprised in a nutritional composition.

26. A fibre mixture for use according to claims 20 to 25, wherein the mixture comprises arabinoxylan, beta-glucan, pectin and resistant starch in a weight ratio of 4-6:1-3:1-3:1.

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