Dietetic composition

Abstract

The invention relates to an oral dietetic composition comprising a combination of three edible ingredients, said ingredients being: (i) an extract from the seed of Ceratonia siliqua, preferably locust bean gum, (ii) a Xanthomonas campestris polysaccharide, preferably xanthan gum, and (iii) a cactus extract from the genus Opuntia, more particularly an extract from one or more cladodes of the species Opuntia ficus-indica.

Description

[0001] Description

[0002] Title of the invention: DIETARY COMPOSITION

[0003] The invention relates to a dietary oral composition comprising a combination of three edible ingredients, and its use for dietary treatments. The invention also relates to a non-therapeutic method for controlling the body weight of a human or animal.

[0004] The number of people affected by overweight or obesity is constantly increasing worldwide. Indeed, the population suffering from overweight (BMI > 25 kg / m2) and obesity (body mass index, BMI > 30 kg / m2) has now exceeded that of the underweight population [see Collaboration, NRF Trends in adult body-mass index in 200 countries from 1975 to 2014: a pooled analysis of 1698 population-based measurement studies with 19-2 million participants, The Lancet 387, 1377-1396, 2016].

[0005] According to the World Health Organization, in 2016 more than 1.9 billion adults aged 18 and over were overweight. Among them, more than 650 million were obese. In 2020, 39 million children under 5 were overweight or obese [see Obesity and overweight, https: / / www.who.int / news-room / fact-sheets / detail / obesity-and-overweight].

[0006] The consequences in terms of morbidity and mortality are considerable.

[0007] In addition to the physical disabilities and psychological problems caused by overweight and obesity, excess weight in a subject significantly increases the risk of developing chronic diseases, such as cardiovascular diseases, cancers and diabetes.

[0008] Generally speaking, treatment for obesity or overweight focuses primarily on medication and / or surgical procedures. However, these treatments are invasive and come with risks. Furthermore, these treatments cannot guarantee lasting weight loss.

[0009] Part of the research is now moving towards other types of treatment and in particular towards preventive treatments.

[0010] Overweight and obesity are essentially linked to malnutrition. Thus, nutritional prevention strategies can effectively combat overweight and obesity. In particular, strategies or treatments aimed at increasing the feeling of satiety and / or fullness in a subject (human or animal) are being explored. In particular, it has been shown that regular ingestion of dietary fiber can reduce the risk of developing overweight or obesity. Indeed, dietary fiber promotes a feeling of prolonged and / or reinforced satiety. This is linked, at least partially, to the molecular weight and viscosity of these fibers [cf. Kristensen, M., & Jensen, MG, 2011, Dietary fibers in the regulation of appetite and food intake - Importance of viscosity, Appetite, 56(1), 65-70],

[0011] Other research focuses on the physicochemical and textural characteristics of foods, including their form (solid or liquid), lubricity, and / or degree of heterogeneity, with a view to establishing links between these characteristics and appetite suppression. It appears that manipulations of food texture, particularly increasing viscosity, have an effect on feelings of fullness and satiety [cf. Stribitcaia, E., Evans, CE, Gibbons, C., Blundell, J., & Sarkar, A., 2020, Food texture influences on satiety: systematic review and meta-analysis, Scientific reports, 10(1), 1-18],

[0012] There is therefore a need to develop formulations capable of acting directly or indirectly on the texture of food, and in particular on an increase in viscosity.

[0013] However, the ingredients available on the pharmaceutical and food markets are extremely numerous and diverse. Targeted selection for increased viscosity is complex and generally does not provide satisfactory results.

[0014] The present invention improves the situation.

[0015] Thus, the invention relates to a dietary oral composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of the seed of Ceratonia siliqua, (ii) a polysaccharide of Xanthomonas campestris and (iii) an extract of cactus of the genus Opuntia.

[0016] According to a preferred embodiment, the extract derived from the seed of Ceratonia siliqua is locust bean gum (L). In another preferred embodiment, the polysaccharide of Xanthomonas campestris is xanthan gum (X). In another preferred embodiment, the cactus of the genus Opuntia is the species Opuntia ficus indica (O). More particularly, the cactus extract of the genus Opuntia comes from one or more cladodes of Opuntia ficus indica (O). In a particularly preferred embodiment, the composition of the invention comprises the combination of L, X and O. In another particularly preferred embodiment, the composition of the invention is constituted by the combination of L, X and O.In these preferred embodiments, the weight proportion of said Carob Bean Gum (L) is between 30% and 90%, the weight proportion of said Xanthan Gum (X) is between 10% and 40%, and the weight proportion of said Opuntia ficus-indica is between 10% and 30%. More preferably, the weight proportion of said Carob Bean Gum (L) is between 40% and 50%, the weight proportion of said Xanthan Gum (X) is between 25% and 35%, and the weight proportion of said Opuntia ficus-indica is between 20% and 30%, preferably between 22% and 28%. Preferably, the weight proportion of said Carob Gum (L) is 45%, the weight proportion of said Xanthan Gum (X) is 30%, and the weight proportion of said Opuntia ficus indica is 25%.

[0017] In a particularly preferred embodiment, the composition consists of said combination of three ingredients, i.e. preferably 100% of the composition comes from the ingredients L, X, and O cited above, and preferably in a ratio L:X:O of 45:30:25.

[0018] The invention also relates to the composition for use in the treatment and / or prevention of a condition chosen from obesity and a metabolic disease in a human or an animal. The invention also relates to a use of the composition for overweight subjects.

[0019] Preferably, the composition of the invention is in powder form. The composition may also be in a form chosen from a tablet, a tablet, a capsule, a granule, a gel cap, a dragee, a chewing gum, a paste, a drink, a syrup. This facilitates oral intake.

[0020] The invention also relates to a food product, or food supplement, or dietary supplement, or meal replacement, or drink, or drink supplement, or pharmaceutical product, comprising the composition described above.

[0021] Furthermore, the invention relates to a non-therapeutic method for controlling the body weight of a human or an animal. The method comprises administering, preferably before or during a meal, to the human or animal, an effective amount of an oral dietary composition described above.

[0022] Other advantages and characteristics of the invention will appear on reading the detailed description below and on the attached drawings in which:

[0023] Figure 1 shows the respective viscosity of the three ingredients L, X, O of the composition of the invention and their combinations at 21°C; Figure 2 shows the respective viscosity of the three ingredients L, X, O of the composition of the invention and their combinations at 37°C;

[0024] Figure 3 shows a comparison between the viscosity of the combination of the two ingredients L, X and the composition of the invention comprising L, X, O at respectively pH = 6 and pH = 4, at a temperature of 21°C;

[0025] Figure 4 shows a comparison between the viscosity of the combination of the two ingredients L, X and the composition of the invention comprising L, X, O at respectively pH = 6 and pH = 4, at a temperature of 37°C;

[0026] Figure 5 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 21°C;

[0027] Figure 6 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C;

[0028] Figure 7 shows the numerical details (proportions) of Figures 5 and 6;

[0029] Figure 8 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 21°C;

[0030] Figure 9 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 37°C;

[0031] Figure 10 shows the numerical details (proportions) of Figures 8 and 9;

[0032] Figure 11 shows a comparative test between a product of the state of the art and a composition according to the present invention at 21°C;

[0033] Figure 12 shows a comparative test between a product of the state of the art and a composition according to the present invention at 37°C;

[0034] Figure 13 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 21°C in greater detail;

[0035] Figure 14 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C in greater detail;

[0036] Figure 15 shows the numerical details (proportions) of Figures 13 and 14; Figure 16 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 21°C in greater detail;

[0037] Figure 17 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 37°C in greater detail;

[0038] Figure 18 shows the numerical details (proportions) of Figures 16 and 17;

[0039] Figure 19 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of carob gum (L) at a temperature of 21°C;

[0040] Figure 20 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of carob gum (L) at a temperature of 37°C; and

[0041] Figure 21 shows the numerical details (proportions) of Figures 19 and 20.

[0042] The figures and description below contain, for the most part, elements of a certain nature. The figures are an integral part of the description, and may therefore not only serve to better understand the present invention, but also contribute to its definition, where appropriate.

[0043] Individuals affected by overweight or obesity may, in particular, undergo a diet. A diet particularly involves a temporary, total or partial abstention from food for personal and / or therapeutic reasons. More generally, "dietetics" refers to a part of medicine and hygiene that focuses on adapting the diet to the specific needs of individuals. A dietary composition is thus a food product or supplement that contributes to this hygiene. The present invention falls within the scope of dietary compositions, for example compositions of the appetite suppressant type and / or providing a feeling of satiety or fullness. The composition of the invention is thus intended in particular for the food industry, the food supplement industry and / or the pharmaceutical industry.

[0044] The term "edible ingredient(s)" refers to one or more foods, products or elements that can be ingested by a human or animal per os, that is to say orally or more generally via the gastrointestinal tract. The edible ingredient(s) are not toxic to humans or animals. The composition of the invention comprises edible ingredients. An edible ingredient, when it comes from a plant, may be in solid or liquid form. Very generally, it may in particular be leaves, a root, a stem, a fruit, flowers or even the exudate or sap of a plant, whether transformed or not. It may be all or only one or more parts of these elements.

[0045] The term "extract" refers to the edible part(s) of a plant, whether or not transformed by an extraction process, present in the composition of the invention. More generally, the extract may be raw or modified by an extraction process commonly used in the field of food supplements and which retains the desired biological properties. In a preferred embodiment of the invention, the extract is in the form of powder or flour obtained by grinding a part of the plant. In particular, for one of the essential ingredients of the invention (L), this involves grinding the seed, preferably grinding the endosperm with or without the seed coat.

[0046] An extraction process may include dehydration or cold drying so that the edible part is transformed into a format suitable for human consumption. Other processes may include cutting certain parts of the plants, or supplementing with solid / liquid extraction using a solvent such as water and / or ethanol. Other complementary steps may involve purification by passage through a filter membrane or absorption resin or ion exchange resin. Plant extracts may therefore be found in powder or granular form, for example. Processes may also include washing, disinfecting, bleaching, drying and / or cooking plant parts. Extracts may therefore also be found, for example, in the form of a suspension, aqueous solution or dispersion.Furthermore, extracts can be presented in the form of "plant totum", that is to say a whole plant or a part of it, dehydrated by drying and then ground.

[0047] The composition of the invention may be presented in different forms suitable for oral ingestion. In particular, the composition may be presented in the form of tablets, capsules, capsules, powder, liquid or even in the form of syrup. Thus, the composition of the invention may comprise vehicle or carrier substances that are pharmaceutically acceptable and / or compatible with the agri-food market. The composition may further comprise ingredients such as diluent, adjuvant, excipient, preservative, filler, disintegrating agent, wetting agent, emulsifier, anti-caking agent, suspending agent, flavor intensifier, flavoring agent, odorant, antibacterial agent, anti-yeast agents, lubricating agent and dispersing agent.Formulation techniques are described in particular in the book Remington: The Science and Practice of Pharmacy, 19th Edition, ISBN-13: 978-0912734040 or in the book Dietary Supplement Design: Market, Development, Regulation and Effectiveness, ISBN-13: 978-2743022211.

[0048] The dietary composition of the invention is primarily intended for the food supplement market. The invention is intended in particular for a food product (foodstuff in English), a food supplement (food supplement in English), a dietary supplement (dietary supplement in English), a beverage (beverage in English), a beverage supplement (beverage supplement in English). But the invention is also intended for the pharmaceutical market. Thus, the invention is intended for a pharmaceutical product (pharmaceutical product in English) in usual form.

[0049] During its research, the Applicant turned to food ingredients and additives providing a satiety or filling effect, and / or exhibiting viscosity properties.

[0050] Thus, konjac has been shown to increase satiety in humans, correlated with its impact on food viscosity. Konjac is an edible and soluble fiber derived from the root of Amorphophallus konjac [cf. Vuksan, V., Panahi, S., Lyon, M., Rogovik, AL, Jenkins, AL, & Leiter, LA, 2009, Viscosity of fiber preloads affects food intake in adolescents, Nutrition, Metabolism and Cardiovascular Diseases, 19(7), 498-503; Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, Y., Li, B., 2020, In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation, Food & function, 11(9), 7596-7610]. However, the results of konjac treatments are not satisfactory.

[0051] Furthermore, locust bean gum and xanthan gum are known for their respective viscosifying activities in food formulations. The combination of locust bean gum and xanthan has also been studied [cf. Copetti, G., Grassi, M., Lapasin, R., & Pricl, S., 1997, Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation, Glycoconjugate journal, 14, 951-961; Craig, D.Q., Kee, A., Tamburic, S., & Barnes, D., 1997, An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures, Journal of Biomaterials Science, Polymer Edition, 8(5), 377-389]. However, locust bean gum requires heat treatment to trigger its rheological power, and generally the results for xanthan gum, locust bean gum and / or their combination are not satisfactory, particularly in terms of viscosity.Overall, although a correlation between viscosity and satiety has been demonstrated, the magnitude of the impact remains relatively modest [cf. Stribitcaia et al. 2020 cited above].

[0052] Consequently, there is a need to propose new formulations that are satiating and / or provide a satiety effect. The Applicant has developed a composition meeting this need.

[0053] To this end, the Applicant carried out a very large number of tests with different combinations of edible ingredients. It observed that a combination of locust bean gum, xanthan and Opuntia cladodes provided unexpectedly high viscosity values ​​in aqueous solution.

[0054] Thus, the present invention relates to a dietary oral composition comprising a combination of three edible ingredients. The specifically selected ingredients are:

[0055] - (i) an extract of the seed of Ceratonia siliqua, more particularly of carob gum (L);

[0056] - (ii) a polysaccharide of Xanthomonas campestris, more particularly xanthan gum (X); and

[0057] - (iii) an extract of cactus of the genus Opuntia, more particularly from the species Opuntia ficus indica (O).

[0058] The Applicant discovered, not without surprise, that the interaction between the selected ingredients (L, X, O) produces a technical effect that goes beyond the sum of the technical effects that these ingredients produce individually. Thus, the interaction between the three ingredients has a synergistic effect. And, this effect is not predictable in view of the individual properties of each of the ingredients of the invention taken alone.

[0059] The Applicant has thus developed a specific edible composition having an unexpected synergistic activity on viscosity during gastric transit in order to improve the feeling of fullness and satiety. In a preferred embodiment, the composition contains the specific combination of locust bean gum (polysaccharide of the endosperm of the carob bean seed Ceratonia siliqua; noted "L" in the present description), xanthan gum (polysaccharide of Xanthomonas campestris; noted "X" in the present description) and prickly pear powder (cladode of Opuntia ficus indica; noted "O" in the present description). Locust bean gum is often referred to in the field by its English names "Locust bean gum" and "Carob gum". Xanthan gum is often referred to in the field by its English names "Xanthan gum" or simply "Xanthan(e)". Xanthan production is obtained by aerobic fermentation of Xanthomonas campestris.Xanthomonas campestris is a species of Proteobacteria in the Xanthomonadaceae family. Opuntia ficus indica is often referred to in the field as "Nopal", "Opuntia cladodes", "Prickly Pear" or "Prickly Pear".

[0060] To study and demonstrate the synergistic effect of the three ingredients of the invention, the Applicant took into account the fact that satiety occurs during the absorption of the meal, that is to say in particular when the food passes through the stomach. It therefore took a closer look at this transit.

[0061] During transit through the stomach, hot foods generally remain at approximately the same temperature with little or no impact on the temperature of the bolus (also called the "food bolus") in the stomach (around 37°C). In contrast, cold foods generally lower the temperature of the bolus. The bolus is then gradually warmed to the body's equilibrium temperature (around 37°C).

[0062] Therefore, the Applicant takes into account both the body equilibrium temperature of 37°C and a lower temperature of 21°C to assess the strength of the synergistic effect in the context of food absorption and specific stomach conditions.

[0063] The results show that at equal concentration, the combination of the three ingredients of the invention provided a higher viscosity than the compounds alone or even than the combination of two of them.

[0064] Figure 1 shows the respective viscosity of the three ingredients of the invention and their combinations at 21°C.

[0065] Locust bean gum is designated "L", xanthan gum is designated "X" and extract from Opuntia Ficus Indica cladode(s) is designated "O".

[0066] More specifically, the locust bean gum is the product called Naltive™ LBG S3 available from the company NEXIRA. The extract from Opuntia Ficus Indica cladode(s) is the product NeOpuntia™ available from the company NEXIRA.

[0067] Xanthan gum is a generic gum available in the food industry. Directive 95 / 2 / EC on food additives other than colors and sweeteners authorizes the use of this xanthan gum under the reference E415. Its CAS number is 11138-66-2.

[0068] The respective concentrations are 1% in water, at pH = 6 and at 21°C.

[0069] Viscosity measurement is carried out with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM (Rotation Per Minute).

[0070] Figure 2 shows the respective viscosity of the three ingredients of the invention and their combinations at 37°C.

[0071] The designation of the ingredients (L, X, O), the products and equipment(s) used are those described in relation to figure 1.

[0072] The respective concentrations are 1% in water, at pH = 6 and at 37°C.

[0073] Figures 1 and 2 demonstrate a synergistic effect of the composition of the invention comprising the combination of the three ingredients L, X, and O, both at 21°C and at 37°C.

[0074] During the first hour after eating, food passes into the intestine where the pH drops locally from about pH = 6 to about pH = 4, within about 1 hour.

[0075] Figure 3 shows a comparison between the viscosity of the combination of the two ingredients L, X and the composition of the invention comprising L, X, O, respectively at pH = 6 and pH = 4, and at a temperature of 21°C.

[0076] The respective concentrations are 1% in water.

[0077] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0078] Figure 4 shows a comparison between the viscosity of the LX combination and the composition of the invention LXO, respectively at pH = 6 and at pH = 4, and at a temperature of 37°C.

[0079] The respective concentrations are 1% in water.

[0080] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (S03 Spindle) available from Brookfield, at 20 RPM. Figures 3 and 4 demonstrate that despite a pH equal to 4, the resulting synergy of the combination of the three ingredients of the invention remains powerful, even in the context of a one-hour gastric phase.

[0081] The Applicant was interested in the relative proportions of each ingredient for the composition of the invention.

[0082] Viscosity tests were carried out based on the individual ratio of each of the ingredients in the composition of the invention. The X and O ranges were evaluated separately.

[0083] Figure 5 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 21°C.

[0084] The experiment was conducted for 1 h at pH = 6.

[0085] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0086] Figure 6 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C.

[0087] The experiment was conducted for 1 h at pH = 6.

[0088] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0089] Figure 7 shows a table with the numerical details (proportions) of Figures 5 and 6.

[0090] In this figure, LBG (for "Locust Bean Gum") represents locust bean gum.

[0091] Figure 8 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 21°C.

[0092] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0093] Figure 9 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 37 q C.

[0094] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0095] Figure 10 shows a table with the numerical details (proportions) of Figures 8 and 9.

[0096] In this figure, LBG (for "Locust Bean Gum") represents carob bean gum (L). It is apparent from Figures 5 to 10 that a composition of the invention having an L:X:O proportion of 45:30:25 is particularly preferred. This applies in particular in view of the increase in temperature of food during transit in the stomach from 21°C to 37°C.

[0097] Figure 11 shows a comparative test between a product of the state of the art and a composition according to the present invention at 21°C.

[0098] More particularly, the test makes it possible to compare konjac with a preferred embodiment of the composition of the invention.

[0099] The konjac used for this comparative test is the product Konjac Glucomannan 95 available from the company NEXIRA.

[0100] A composition of the invention is used here in an embodiment in which the proportions L, X, O are respectively 45:30:25.

[0101] The test uses aqueous solutions in which the concentrations of konjac, as well as the composition of the invention, are each 0.5%. The respective concentrations are therefore 0.5% in water.

[0102] The pH is equal to 6.

[0103] Viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0104] Figure 12 shows a comparative test between a prior art product and the composition of the present invention at 37°C.

[0105] The konjac and the composition of the invention used are of the same nature as those relating to figure 11. The operating conditions are also identical, with the exception of the temperature.

[0106] The comparison shown in Figures 11 and 12 between the viscosity of konjac and that of the composition of the present invention (LXO), highlights the superiority of the latter at the two gastric stabilization temperatures, namely 21°C and 37°C.

[0107] The applicant conducted additional experiments with increased precision.

[0108] Thus, figures 13 and 14 show the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) respectively at a temperature of 21°C and 37°C. q C. The experiment was carried out for 1 h at pH = 6. The viscosity measurement was carried out with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0109] Tables 1 and 2 below show the numerical data from Figures 13 and 14 respectively.

[0110] Table 1: Numerical data for figure 13

[0111] Table 2: Numerical data for figure 14

[0112] Figure 15 shows a table with the numerical details (proportions) of Figures 13 and 14. LBG represents locust bean gum (L).

[0113] Figures 16 and 17 show the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) respectively at a temperature of 21 °C and 37 °C. The experiment was carried out for 1 hour at a pH = 6. The viscosity measurement is carried out with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM. Tables 3 and 4 below show the numerical data of Figures 16 and 17 respectively.

[0114] Table 3: Numerical data for figure 16

[0115] Table 4: Numerical data for figure 17

[0116] Figure 18 shows a table with the numerical details (proportions) of Figures 16 and 17. LBG represents locust bean gum (L).

[0117] Figures 19 and 20 show the evolution of the viscosity of the composition of the invention as a function of the proportion of carob gum (L or LBG in the figures) respectively at a temperature of 21°C and 37°C. The experiment was carried out for 1 hour at a pH = 6. The viscosity measurement is carried out with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM.

[0118] Table 5 below shows the numerical data from Figures 19 and 20.

[0119] Table 5: Numerical data for figures 19 & 20

[0120] Figure 21 shows a table with the numerical details (proportions) of Figures 19 and 20. Figures 13 to 21 demonstrate that an L:X:O ratio of 45:30:25 provides very good results with respect to viscosity. More generally, good results are obtained for compositions having a weight proportion of Carob Bean Gum (L) of between 40% and 50%, a weight proportion of said Xanthan Gum (X) of between 25% and 35%, and a weight proportion of said Opuntia ficus-indica of between 20% and 30%. Even more generally, the composition of the invention exhibits synergistic results between components L, X and O for proportions by weight of Carob Gum (L) of between 30% and 90%, proportions by weight of said Xanthan Gum (X) of between 10% and 40%, and proportions by weight of said Opuntia ficus-indica of between 10% and 30%.

[0121] The digestive juices produced by the stomach are mostly acids. Hydrochloric acid is found in particular. The stomach therefore often has a pH between 1 and 3. However, it has been shown in the literature that the food bolus (a meal) has a buffering effect on the stomach. The vast majority of foods ingested by humans have a pH close to neutral (around pH = 6). Thus, during a meal, the pH of the stomach begins by quickly stabilizing at around pH = 6 (i.e. the pH of the food) then gradually with digestion the pH in the stomach drops back to around pH = 1 to pH = 3 in about 2 hours. But during a meal, the stomach generally has a pH around pH = 6. The publications Impact of gastric pH profiles on the proteolytic digestion of mixed / 3 / g-Xanthan biopolymer gels, Dekkers et al., [DOI: 10.[DOI: 10.1039 / c5fo01085c]; Development and Validation of a Dynamic Model of the Gastrointestinal Tract, Minekus, 1998; and Relevant pH and lipase for in vitro models of gastric digestion, Sams et al., [DOI: 10.1039 / c5fo00930h] show the kinetic behavior of pH in the stomach. In the context of the present invention, the context of satiety is of interest. The inventors of the present invention aim in particular to obtain a feeling of satiety during the ingestion of a meal, and this as quickly as possible after the start of the meal. It is therefore necessary to take into account the effect of the composition of the invention LXO ingested at the start of the meal (or shortly after the start). Advantageously, monitoring of the effect can be carried out for approximately 60 minutes after the start of the meal. Therefore, the above experiments were conducted at pH = 6, or sometimes at pH = 4 to account for the post-food ingestion period when the pH is being lowered.The invention aims in particular to reduce food intake during a meal.

[0122] The composition of the invention is essentially intended to be used before, at the beginning or during the ingestion of a meal. A first preferred example of application of the composition is in the form of a powder intended to be previously dispersed in a drink (type "doy pack" or "stickpack"). A second example is the presence of the composition of the invention in capsules or formulated directly with food

Claims

Claims

1. A dietary oral composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of the seed of Ceratonia siliqua, (ii) a polysaccharide of Xanthomonas campestris and (iii) an extract of cactus of the genus Opuntia.

2. A composition according to claim 1, wherein the extract derived from the seed of Ceratonia siliqua is locust bean gum (L).

3. Composition according to one of the preceding claims, in which the polysaccharide of Xanthomonas campestris is xanthan gum (X).

4. Composition according to one of the preceding claims, in which the cactus of the genus Opuntia is the species Opuntia ficus indica (O).

5. Composition according to one of the preceding claims, in which the cactus extract of the genus Opuntia comes from one or more cladodes of the species Opuntia ficus indica (O).

6. Composition according to one of claims 2 to 5, in which the proportion by weight of said Carob Gum (L) is between 30% and 90%, the proportion by weight of said Xanthan Gum (X) is between 10% and 40%, and the proportion by weight of said Opuntia ficus-indica is between 10% and 30%.

7. A composition according to claim 6, wherein the weight proportion of said Carob Bean Gum (L) is 45%, the weight proportion of said Xanthan Gum (X) is 30%, and the weight proportion of said Opuntia ficus-indica is 25%.

8. Composition according to one of the preceding claims consisting of said combination of three ingredients.

9. Composition according to one of the preceding claims for use in the treatment and / or prevention of a condition chosen from obesity and a metabolic disease in a human or an animal

10. Composition according to one of the preceding claims, in a form chosen from a tablet, a cachet, a capsule, a granule, a gel capsule, a dragee, a chewing gum, a paste, a drink, a syrup, and preferably in the form of powder or flour.

11. A food product, or food supplement, or dietary supplement, or meal replacement, or beverage, or beverage supplement, or pharmaceutical product, comprising the composition according to one of the preceding claims.

12. A non-therapeutic method for controlling body weight of a human or animal, said method comprising administering to the human or animal an effective amount of an oral dietary composition according to one of claims 1 to 7.

13. The method of claim 12, wherein the administration is carried out before or during a meal;

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