Improved human food product

Abstract

To provide a method for improving intestinal absorption of human food and improving or increasing nutrient effect and / or nutrient absorption.SOLUTION: The method includes: providing a human food product comprising a basic food product and an ingredient; and administering the human food product to a human; wherein the ingredient comprises one or more health-promoting microorganisms and (i) at least one fermented seaweed material; (ii) at least one fermented plant material; or (iii) a combination of at least one fermented seaweed material and at least one fermented plant material, wherein the basic food product is selected from the group consisting of dairy products, cereal products, ready-to-eat meals, confectionery products, sports nutrition products, and beverages.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to improved human foods, in particular human foods that can improve intestinal adsorption from the human foods eaten. [Background technology]

[0002] In modern society, there is an increasing interest and awareness of the nutritional value of the food that humans digest. If the absorption of nutrients from consumed food increases, smaller portions of food may need to be consumed, which may help people fight obesity.

[0003] Regardless of the food, optimizing the nutritional value and adsorption of food nutrients is of daily concern to everyone, from infants to the elderly, from overweight to underweight or even malnourished people, and athletes, whether they are amateur or professional.

[0004] With regard to older people, it is known that with age people become less active, their metabolism slows, and their energy requirements decrease, all of which means that they need to eat less, but still need to adsorb a certain level of nutrients from digested food.

[0005] It is often observed that with age, dietary needs and intake of nutrients from ingested foods change for several reasons: the ability of older adults to absorb and utilize many nutrients becomes less efficient, and nutrient requirements actually increase (especially as a function of body weight). In addition, aging is often accompanied by loss of appetite and changes in taste and smell, all of which can lead to more limited food choices and reduced intake of healthy foods.

[0006] As with the elderly, chronic diseases and medications can also affect nutritional requirements and may require special attention. For example, in addition to drug-nutrient interactions that affect drug metabolism, some drug-nutrient interactions also result in the waste of nutrients and special needs.

[0007] Because of these changes observed in older people, separate dietary recommendations for people aged 70 and over are made, which may also apply to athletes.

[0008] Therefore, improved human foods that improve nutrient absorption by the human body would be advantageous, and in particular improved human foods that provide improved nutrient absorption by the human body without adverse health or physical effects. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] WO2008 / 006382 [Patent Document 2] WO2014 / 206419 [Patent Document 3] PCT / EP2016 / 076952 Summary of the Invention [Problem to be solved by the invention]

[0010] Accordingly, an object of the present invention relates to improved human foods that can improve nutrient adsorption. In particular, it is an object of the present invention to provide an improved human food product capable of improving nutrient adsorption, which solves the above-mentioned problems of the prior art of reduced intestinal nutrient adsorption from ingested human food products. [Means for solving the problem]

[0011] Thus, one aspect of the present invention relates to a human food product comprising a basic food product and an ingredient, the ingredient comprising one or more health-promoting microorganisms in combination with at least one fermented seaweed material and at least one fermented plant material.

[0012] Another aspect of the invention relates to a human food product comprising a basic food and an ingredient, the ingredient comprising one or more health-promoting microorganisms and (i) at least one fermented seaweed material; (ii) at least one fermented plant material; or (iii) a combination of at least one fermented seaweed material and at least one fermented plant material; and wherein the basic food product is selected from the group consisting of dairy products, cereal products, prepared meals, confectionery products, sports nutrition products and beverages.

[0013] A further aspect of the invention relates to the use of a human food product according to the invention for increasing the nutritional effect and / or nutrient adsorption of a human food product consumed by a human being.

[0014] The present invention will now be described in further detail. [Brief description of the drawings]

[0015] (Not stated in the original text) DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Therefore, the nutritional benefits achieved by a consumer decrease significantly as he or she ages, and as people in general, and athletes in particular, seek to optimize their food intake and nutritional benefits, the human food industry is faced with the challenge of providing suitable human foods that can improve the intestinal adsorption of the human food consumed.

[0017] Surprisingly, the present inventors have discovered that ingredients of a basic food product (providing a human food product), comprising one or more health-promoting microorganisms and (i) at least one fermented seaweed material; (ii) at least one fermented plant material; or (iii) a combination of at least one fermented seaweed material and at least one fermented plant material, preferably the combination of at least one fermented seaweed material and at least one fermented plant material, can improve intestinal adsorption of the human food product upon consumption.

[0018] Furthermore, the inventors of the present invention have found that an improved nutritional effect of human food can be provided by a proper balance between digestibility and stimulation of the intestinal microflora and stimulation of the intestinal mucosa. This improved nutritional effect is provided by the present invention.

[0019] A preferred embodiment of the present invention relates to a human food product comprising a basic foodstuff and an ingredient, the ingredient comprising one or more health-promoting microorganisms in combination with at least one fermented seaweed material and at least one fermented plant material.

[0020] Preferably, the basic food product may be selected from the group consisting of dairy products, cereal products, ready meals, confectionery products, sports nutrition products and beverages.

[0021] In a further preferred embodiment, the present invention relates to a food product for humans comprising a basic foodstuff and an ingredient, the ingredient comprising one or more health-promoting microorganisms and (i) at least one fermented seaweed material; (ii) at least one fermented plant material; or (iii) a combination of at least one fermented seaweed material and at least one fermented plant material; and wherein the basic food product is selected from the group consisting of dairy products, cereal products, prepared meals, confectionery products, sports nutrition products and beverages.

[0022] In the context of the present invention, the term "human food product" relates to a substance that is consumed by humans.

[0023] In the context of this invention, the term "comprising," which may be synonymous with the terms "including," "containing," or "characterized by," refers to an inclusive or open-ended recitation of features and does not exclude additional, unrecited features or method steps. The term "comprising" leaves open a claim that the composition comprises in large amounts of unspecified ingredients.

[0024] In one embodiment of the invention, the dairy product may be infant formula, yogurt, butter, or cheese.

[0025] When the dairy product is an infant formula, the infant formula may be either a dry product that must be solubilized or suspended in an aqueous phase, such as water or milk, or the infant formula may be a ready-to-drink liquid product.

[0026] In this context, the term "yoghurt" relates to a food product produced by bacterial fermentation of milk, in particular cow's milk. The bacteria used to make yoghurt are known as "yoghurt cultures". The fermentation of lactose by these bacteria produces lactic acid, which acts on the milk proteins to give yoghurt its texture and its characteristic sour taste.

[0027] The yoghurt may preferably be a liquid product in the form of a drinking yoghurt or an edible yoghurt, which may be natural yoghurt, flavoured yoghurt, skyr, gayo, creme fraiche, fromage frais or junket.

[0028] Cereals are edible components of cereals. In one embodiment of the invention, the cereal product may be a cereal product, a muesli product, a raw cereal product or a processed flour product (such as flour or a mixed flour product).

[0029] In one embodiment, the human food product is a combination of a yogurt product and a cereal product. In such a combination product (yogurt and cereal), the ingredients according to the invention can be provided in the yogurt product or in the cereal product, or in both the yogurt and the cereal product.

[0030] In a further embodiment of the invention, the confectionery product may be a bakery confectionery product or a sugar confectionery product. Preferably, the bakery confectionery product is a bread, a pie, a cake, a sweet pastry, a donut, a scone, a cookie, or a chip (e.g. potato chips or corn chips).

[0031] Preferably, the sugar confectionery product may be a sugar candy, a chocolate, a chewing gum, or an ice cream.

[0032] In another embodiment of the present invention, the prepared foods may be baby foods, prepared meals, mayonnaise, dressings, condiments, dry seasoning powders, and various moss foods, or pestos.

[0033] Prepared food may relate to food that is prepared by a manufacturer and sold for consumption at home.

[0034] In one embodiment of the present invention, the sports nutrition product may be a sports energy gel, a sports energy powder or bar, a sports energy tablet, or a sports energy drink.

[0035] The sports nutrition product of choice may be a sports nutrition product in combination with a protein source such as whey protein powder. Thus, in one embodiment of the invention, the sports nutrition product may further comprise a protein component, for example whey protein powder.

[0036] Such a combined sports nutrition product is advantageous since people who are fatigued from sports have a weakened immune response and are more likely to be exposed to infections. The fermented product of the present invention has been shown to increase nutritional intake and provide improved inflammatory conditions and antibacterial activity, while the protein component, e.g., whey protein powder, has been demonstrated to help build or rebuild muscle and aid recovery from strenuous exercise.

[0037] In a preferred embodiment of the invention, the ingredients may consist essentially of one or more health-promoting microorganisms in combination with at least one fermented seaweed material and at least one fermented plant material.

[0038] In a further preferred embodiment of the invention, the composition comprises one or more health-promoting microorganisms and (i) at least one fermented seaweed material; (ii) at least one fermented plant material; or (iii) a combination of at least one fermented seaweed material and at least one fermented plant material; and It may consist essentially of.

[0039] In the context of the present invention, the term "consisting essentially of" is directed to limiting the scope of a claim to the specified features or steps, as well as features or steps not recited and that do not materially affect the basic and novel characteristics of the claimed invention.

[0040] In one embodiment of the invention the ingredient may represent in the range of 0.5-50% (w / w) of the human food, such as in the range of 1-45% (w / w), for example in the range of 2-40% (w / w), such as in the range of 3-35% (w / w), for example in the range of 4-30% (w / w), such as in the range of 5-25% (w / w), for example in the range of 7.5-20% (w / w), such as in the range of 10-15% (w / w).

[0041] Human foods according to the present invention include combinations of basic food products and ingredients.

[0042] Preferably, the basic food products may be dairy products, cereal products, ready meals, confectionery products, sports nutrition products and beverage food products which are suitable for human consumption and which are absent the ingredients of the present invention.

[0043] The term "at least one fermented seaweed material" means that different fermented seaweed materials may be used. In one embodiment of the invention, the human food product comprises at least one seaweed material, such as at least two seaweed materials, such as at least three seaweed materials, such as at least four seaweed materials.

[0044] In one embodiment of the invention, the at least one fermented seaweed material may be unicellular algae or multicellular macroalgae.

[0045] In further embodiments of the invention, the multicellular macroalgae may be selected from brown macroalgae, red macroalgae, and / or green macroalgae.

[0046] In another embodiment of the invention, the brown macroalgae may be selected from one or more of kelp, Laminaria saccharina, Laminaria digitate, Ascophyllum nodosum, Laminaria hyperborean, or mixtures thereof.

[0047] In the context of this specification, the term "plant material" relates to terrestrial plant material capable of carrying out photosynthesis, excluding algae and fungi.

[0048] The term "at least one fermented plant material" means that different plant materials may be used. In one embodiment of the invention the animal food product comprises at least one fermented plant material, such as at least two fermented plant materials, such as at least three fermented plant materials, such as at least four fermented plant materials.

[0049] When the animal food product comprises two or more fermented plant materials, the fermented plant materials may be of different origin.

[0050] In one embodiment of the invention, the fermented plant material may be selected from at least one proteinaceous plant material. The proteinaceous plant material may be a vegetable plant material, preferably the vegetable plant material may be selected from eudicots, angiosperms, and / or rose plants.

[0051] Preferably, the proteinaceous or vegetable plant material may be selected from plants of the order Brassicaceae.

[0052] In one embodiment of the invention, the Brassicaceae plant is selected from the Brassicaceae or Cruciferae families.

[0053] In a further embodiment of the present invention, the Brassicaceae or Cruciferae family may be selected from at least one of Brassica, sunflower, palm, soybean, broad bean, lupine, or a combination thereof. Preferably, the at least one Brassica species may be selected from one or more species such as Brassica napus, Brassica oleracea, Brassica komatsuna, Brassica alba, Brassica chinensis, Turnip or a mixture thereof.

[0054] In a further embodiment of the invention, the at least one Brassica may be selected from the group comprising rapeseed, rapeseed, canola, cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, gai lan, white mustard, Indian mustard, Chinese mustard and black mustard seed powder.

[0055] The human food product may comprise a combination of at least one fermented seaweed material as defined above and at least one fermented plant material as defined above.

[0056] In the context of this specification, the term "fermentation" refers to a controlled metabolic process of a material (at least one plant material, at least one seaweed material, or a combination of at least one plant material and at least one seaweed material) by adding a predetermined amount of fermenting microorganisms to the material, allowing the microorganisms and the material to interact and break down the material.

[0057] The ingredients and human food products comprise one or more health-promoting microorganisms, preferably the health-promoting microorganisms may be health-promoting yeasts and / or health-promoting bacteria, and even more preferably the health-promoting microorganisms may be health-promoting bacteria.

[0058] The health-promoting bacteria may comprise one or more probiotics. The one or more probiotics and / or the one or more health-promoting microorganisms may comprise at least one strain of lactic acid bacteria.

[0059] In the context of the present invention, the term "probiotics" relates to live microorganisms that, when administered in appropriate amounts, confer a health benefit to the host.

[0060] In a preferred embodiment of the present invention, the at least one lactic acid bacteria strain may be selected from the group consisting of the genera Enterococcus, Lactobacillus, Pediococcus, Lactococcus or Bifidobacterium or a combination thereof.

[0061] In a further embodiment of the invention, the one or more lactic acid bacteria strains are selected from the group consisting of Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecium, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, Lactobacillus salivarius, Lactobacillus pentoses, Lactobacillus vaginalis, Lactobacillus xylosus, and combinations thereof.

[0062] In one embodiment of the invention, the health-promoting microorganisms may be the predominant microorganisms present in human food. Preferably, the predominant microorganisms are lactic acid bacteria. Even more preferably, the primary microorganism is selected from the group consisting of Pediococcus pentosaceus, Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecium, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, and the like. The predominant lactic acid bacterium present in the composition may be selected from the group consisting of Lactobacillus salivarius, Lactobacillus pentoses, Lactobacillus vaginalis and Lactobacillus xylosus, and preferably the predominant lactic acid bacterium present in the composition is Lactobacillus plantarum.

[0063] In the context of the present invention, the term "predominant microorganism" relates to the most abundant microorganism, determined by weight / weight ratio relative to the total number of microorganisms present.

[0064] During fermentation, a group of microorganisms can be used to ferment the plant material to provide co-fermentation. The co-fermentation may be a mixture of different microorganisms (such as a mixture of yeast, fungi, and / or bacteria) or a mixture of different bacteria. Preferably, the co-fermentation comprises a mixture of different bacterial strains. In one embodiment of the invention, the animal food product comprises one or more bacterial strains, such as two or more bacterial strains, such as three or more bacterial strains, such as four or more bacterial strains, such as seven or more bacterial strains, such as ten or more bacterial strains, such as fifteen or more bacterial strains, such as twenty or more bacterial strains, such as twenty five or more bacterial strains, such as thirty or more bacterial strains, such as thirty five or more bacterial strains, such as forty or more bacterial strains. Preferably, the bacterial strains may be one or more lactic acid bacteria strains.

[0065] In a further embodiment of the invention, the one or more lactic acid bacteria strains are selected from the group consisting of Pediococcus pentosaceus (DSM12834), Pediococcus acidilactici (DSM16243), Lactobacillus plantarum (DSM12837), Enterococcus faecium (NCIMB30122), Lactobacillus rhamnosus (NCIMB30121), Pediococcus pentosaceus HTS (LMG P-22549), Pediococcus acidilactici (DSM16243), Lactobacillus plantarum (DSM12837), Enterococcus faecium (NCIMB30122), Lactobacillus rhamnosus (NCIMB30121), Pediococcus pentosaceus HTS (LMG P-22549), Pediococcus Lactobacillus acidilactici (NCIMB30086), and / or Lactobacillus plantarum LSI (NCIMB30083).

[0066] Preferably, the one or more lactic acid bacteria strains may be selected from the group consisting of one or more of Pediococcus pentosaceus (DSM 12834), Pediococcus acidilactici (DSM 16243) and / or Lactobacillus plantarum (DSM 12837). Preferably, the lactic acid bacteria strains include a combination of Pediococcus pentosaceus (DSM 12834), Pediococcus acidilactici (DSM 16243) and Lactobacillus plantarum (DSM 12837).

[0067] The human food may have a high content of viable lactic acid bacteria. In one embodiment of the invention, the human food has a content of 10 5 ~10 12 In the range of CFU, e.g. 10 per gram 6 ~10 12 In the range of CFU, e.g. 10 per gram 7 ~10 11 In the range of CFU, e.g. 10 per gram 8 ~10 11 In the range of CFU, e.g. 10 per gram 9 ~10 10 It contains one or more lactic acid bacteria strains in total amounts in the range of CFU.

[0068] The ingredient may have a high content of viable lactic acid bacteria. In one embodiment of the invention, the ingredient has a content of 10 5 ~10 12 In the range of CFU, e.g. 10 per gram 6 ~10 12 In the range of CFU, e.g. 10 per gram 7 ~10 11 In the range of CFU, e.g. 10 per gram 8~10 11 In the range of CFU, e.g. 10 per gram 9 ~10 10 It contains one or more lactic acid bacteria strains in total amounts in the range of CFU.

[0069] In one embodiment of the invention the human food may comprise a concentration of lactic acid of at least 0.05% for human food, such as at least 0.1% for human food, such as at least 0.5% for human food, such as at least 0.75% for human food, such as at least 1% for human food, such as at least 2.5% for human food, such as at least 5% for human food, such as in the range of 0.05-5% for human food, such as in the range of 0.1-2.5% for human food, such as in the range of 0.5-1% for human food.

[0070] During fermentation, various metabolic products may be formed which in combination may help to enhance the nutritional and antibiotic benefits of the use of ingredients according to the invention in human foods.

[0071] In one embodiment of the invention, the fermentation process to provide the at least one fermented plant material, the at least one fermented seaweed material, or a combination of the at least one fermented plant material and the at least one fermented seaweed material (fermented separately or together) may be carried out for a period in the range of 24 hours to 30 days, such as a period in the range of 2 to 25 days, for example a period in the range of 5 to 20 days, such as a period in the range of 7 to 15 days, for example a period in the range of 10 to 13 days, for example about 11 days.

[0072] When fermentation is carried out together with plant material and seaweed material, fermentation of the seaweed material may be initiated first and then the plant material added. In one embodiment of the invention, the seaweed material may be subjected to fermentation for 1 to 15 days before the plant material is added, such as 3 to 12 days before the plant material is added, such as 5 to 10 days, for example about 7 days. When plant material is added to the fermented plant material, fermentation may be continued for 2 to 20 days, such as 4 to 16 days, for example 8 to 13 days, for example about 11 days, of both the seaweed and the plant material.

[0073] In a further embodiment of the invention, the fermentation process to provide the at least one fermented plant material, the at least one fermented seaweed material, or a combination of the at least one fermented plant material and the at least one fermented seaweed material (fermented separately or together) may be carried out at a temperature in the range of 25 to 45°C, such as in the range of 30 to 43°C, for example in the range of 32 to 40°C, for example at about 35°C.

[0074] During fermentation the pH of the fermented material may be lowered, preferably within the first 24 hours of fermentation, to pH 6 or below, such as pH 5 or below, such as pH 4.5 or below, such as pH 4.2 or below. Preferably the lowering of pH may be provided by the fermentation process, preferably without the addition of acid.

[0075] When the ingredient or human food product comprises a combination of at least one fermented plant material and at least one fermented seaweed material, the fermentation of the at least one plant material and the at least one seaweed material may occur separately or together. Preferably, the fermentation of the at least one plant material and the at least one seaweed material may occur together.

[0076] The human food product according to the invention may preferably comprise a fibrous material. Preferably, the human food product comprises a fibrous material derived from plant material and / or seaweed material.

[0077] In one embodiment of the invention the human food comprises more than 5g fibrous material per kg dry human food, such as more than 10g fibrous material per kg dry human food, for example more than 15g fibrous material per kg dry human food, such as more than 20g fibrous material per kg dry human food, for example more than 25g fibrous material per kg dry human food, such as more than 50g fibrous material per kg dry human food, for example more than 75g fibrous material per kg dry human food, such as more than 100g fibrous material per kg dry human food, for example more than 150g fibrous material per kg dry human food, such as more than 200g fibrous material per kg dry human food, for example more than 250g fibrous material per kg dry human food, such as more than 300g fibrous material per kg dry human food.

[0078] The human food product according to the invention may comprise a starch material. Preferably, the human food product comprises a starch material derived from plant material and / or seaweed material.

[0079] In one embodiment of the invention the composition may comprise more than 5g starch material per kg dry human food, such as more than 10g starch material per kg dry human food, for example more than 15g starch material per kg dry human food, such as more than 20g starch material per kg dry human food, for example more than 25g starch material per kg dry human food, such as more than 50g starch material per kg dry human food, for example more than 75g starch material per kg dry human food, such as more than 100g starch material per kg dry human food, for example more than 150g starch material per kg dry human food, such as more than 200g starch material per kg dry human food, for example more than 250g starch material per kg dry human food, such as more than 300g starch material per kg dry human food.

[0080] It may be preferred that the human food according to the invention may be a dry composition. Preferably, the human food has a moisture content of 15% (w / w) or less, such as less than 12.5% ​​(w / w), such as less than 10% (w / w), such as less than 7.5% (w / w), such as less than 5% (w / w).

[0081] In one embodiment of the invention, the at least one plant material and / or the at least one seaweed material may be subjected to at least one pre-treatment of the at least one plant material and / or the at least one seaweed material to result in the average maximum diameter as stated above.

[0082] The at least one pretreatment may include disintegrating, cutting, shearing, crushing, grinding, etc., of the at least one plant material and / or the at least one seaweed material to reduce the size of the at least one plant material and / or the at least one seaweed material.

[0083] In one embodiment of the invention, pre-treatment may be performed on at least one dried, fresh or frozen plant material and / or at least one dried, fresh or frozen seaweed material.

[0084] The at least one plant material and / or the at least one seaweed material may have an average maximum diameter of 5cm, such as an average maximum diameter of 4cm, for example an average maximum diameter of 3cm, such as an average maximum diameter of 2cm, for example an average maximum diameter of 1cm, such as an average diameter in the range of 25μm to 5cm, for example an average diameter in the range of 0.1mm to 5cm, such as an average diameter in the range of 0.5mm to 5cm, for example an average diameter in the range of 0.5mm to 2cm.

[0085] The human food according to the present invention may comprise the ingredient in a content in the range of 0.5-25% (w / w), such as in the range of 1-20% (w / w), for example in the range of 2-18% (w / w), such as in the range of 3-16% (w / w), for example in the range of 5-15% (w / w), such as in the range of 7-12% (w / w), for example in the range of 8-10% (w / w).

[0086] The fermented seaweed material and / or fermented plant material may preferably not be subjected to sterilization in order to maintain the original metabolic properties of the material.

[0087] As mentioned above, the inventors of the present invention have found that the best nutritional effect is obtained by providing a balance between digestibility of the fermented ingredients and stimulation of the intestinal microflora and / or stimulation of the intestinal mucosa. To achieve this balance, different particle size fractions of the fermented ingredients can be provided.

[0088] In one embodiment of the present invention, the fermentation ingredients may be dried fermentation ingredients. Drying of the fermentation ingredients may be preferably gentle drying methods to maintain the activity potential of the fermentation ingredients. Examples of gentle drying methods may be as described in WO2013 / 029632.

[0089] The fermented ingredients may be mixed with the basic food compounds as a free flowing powder or prior to the formation of the animal food pellets, resulting in animal food pellets containing the fermented ingredients. Preferably, the fermented ingredients are mixed with the basic food compounds as dry fermented ingredients.

[0090] In one embodiment of the invention the dry fermentation ingredients comprise in the range of 30-70% (w / w), such as in the range of 40-60% (w / w), for example about 50% (w / w) of the dry fermentation ingredients having a particle size of less than 0.5 mm, and in the range of 30-70% (w / w), such as in the range of 40-60% (w / w), for example about 50% (w / w) of the dry fermentation ingredients having a particle size of more than 0.5 mm.

[0091] In a further embodiment of the invention, the fermentation component may be a dry fermentation component, wherein in the range of 20-80% (w / w) of the dry fermentation component has a particle size less than 0.5 mm (preferably in the range of 0.01-0.5 mm) and 20-80% (w / w) of the dry fermentation component comprises a particle size greater than 0.5 mm (preferably in the range of 0.5-1.0 mm).

[0092] In a further embodiment of the invention, the dry fermentation ingredients meet the following criteria: a) 1-10% (w / w) of the dry fermentation ingredients, for example about 5% (w / w), have a particle size greater than 1.0 mm; b) 45-55% (w / w), for example about 50% (w / w), of the dry fermentation ingredients have a particle size between 0.5 and 1.0 mm; c) 30-40% (w / w), for example about 50% (w / w) of the dry fermentation ingredients have a particle size between 0.25 and 0.5 mm; and / or d) 5 to 15% (w / w), for example about 10% (w / w), of the dry fermentation ingredients have a particle size of less than 0.25 mm; at least two, preferably at least three, and even more preferably at least four of the above.

[0093] In the context of this specification, the term "about" relates to a variation of no more than 10%, such as no more than 5%, such as no more than 1% of the amount stated.

[0094] The selection of various particle sizes may be determined by sieving as known to those skilled in the art.

[0095] The conditions for providing and fermenting the fermented seaweed material, fermented plant material, or a combination of fermented seaweed material and fermented plant material may be as described in WO2008 / 006382, WO2014 / 206419, or PCT / EP2016 / 076952, which are incorporated herein by reference.

[0096] The human food product according to the invention is preferably capable of inducing an increased nutritional effect and / or nutrient adsorption of the human food product by the human consuming it.

[0097] Thus, the human food product may be used in a method to improve or increase the increased nutritional effect and / or increased nutrient adsorption of the human food product by the human consuming it.

[0098] When food is consumed, it is broken down through the digestive system in the intestine so that nutrients from the food can be absorbed by the body.

[0099] Intestinal villi are tiny finger-like projections that extend into the lumen of the small intestine. Each villi has many microvilli projecting from its epithelial enterocytes, which collectively form the striated or brush border.

[0100] Intestinal villi / microvilli increase the internal surface area of ​​the intestinal wall, making a larger surface area available for absorbing nutrients from digested foods. The increased absorptive area is useful because digested nutrients (including simple sugars and amino acids) move by diffusion into the semi-permeable villi and are adsorbed by the body.

[0101] In one embodiment of the invention the human food product according to the invention is capable of increasing the height / length of the intestinal villi by at least 5%, such as at least 10%, for example at least 15%, such as at least 20%, for example at least 25%, such as at least 30%, for example at least 35%, such as at least 40%, for example at least 45%, such as at least 50%, for example at least 60%, such as at least 75%.

[0102] In another embodiment of the invention the human food product according to the invention is capable of increasing the height / length of the intestinal microvilli by at least 5%, such as at least 10%, for example at least 15%, such as at least 20%, for example at least 25%, such as at least 30%, for example at least 35%, such as at least 40%, for example at least 45%, such as at least 50%, for example at least 60%, such as at least 75%.

[0103] Eating the human food product according to the present invention not only increases the height of the intestinal villi or microvilli, but also increases the height of the intestinal cells.

[0104] In one embodiment of the invention the human food product according to the invention is capable of increasing the height / length of intestinal cells by at least 5%, such as at least 10%, for example at least 15%, such as at least 20%, for example at least 25%, such as at least 30%, for example at least 35%, such as at least 40%, for example at least 45%, such as at least 50%, for example at least 60%, such as at least 75%.

[0105] In a further embodiment of the invention there is provided a method for improving the food conversion rate of a food in a human, the method comprising the step of administering to the human a human food product according to the invention.

[0106] It should be noted that embodiments and features described in relation to one aspect of the invention also apply to the other aspects of the invention.

[0107] All patent and non-patent references cited in this application are hereby incorporated by reference in their entirety.

[0108] The invention will now be described in further detail in the following non-limiting examples. EXAMPLES

[0109] Example 1 Determination of the effect of an animal food product according to the invention on food conversion ratio (feed conversion ratio), nutrient intake and incidence of diarrhea.

[0110] method The experiments were conducted on private commercial farms and included the following: 1,350 sows. · 33.5 weaned piglets per sow each year. - Average daily gain in the weaning unit was 440 grams per day (leaving weight: approx. 33 kg). Feeding was carried out using four different dietary treatment groups (TG), all of which were fed a meal diet. · Litter size was standardized to 14 piglets per sow and corrected from 14 days postpartum. Differential feeding -Start: 10 days before weaning; End: Upon discharge from the weaning unit. The animals were followed until slaughter (approximately 115 kg). No systemic or individual antibiotic treatment of the experimental pigs was performed. Piglets requiring treatment were removed from the study and treated elsewhere. Fifteen days after weaning, 6 piglets / TG were sacrificed and blood and intestines were analyzed.

[0111] Four different treatment groups (TG) containing 50 piglets each were provided: TG1: No supplementation (negative control) TG2: 2500 ppm zinc oxide (positive control) TG3: 8% DM as pre-fermented rapeseed TG4: 10% DM as pre-fermented rapeseed

[0112] The supplement was mixed into the standard pre-weaning and starter diet.

[0113] Statistical analyses were performed including TG, sex and their interactions, and starting weight.

[0114] result The results show that the food according to the invention resulted in increased food requirement, increased nutrient intake and reduced incidence of diarrhea.

[0115] FIG. 1 shows the increase in average daily post-weaning gain of piglets aged 15-30 days. The results show that by adding 8% fermented rapeseed (EP100i) to an animal food product or ingredient according to the invention, the average daily post-weaning gain of piglets aged 15-30 days was increased by 40% compared to a food product not supplemented with medicinal zinc and by 37% compared to a food product supplemented with 2500 ppm medicinal zinc. FIG. 1 shows that increasing the concentration of fermented rapeseed (EP100i) to 10% further increased the average daily post-weaning gain of piglets aged 15-30 days to 46% compared to a food product not supplemented with medicinal zinc and to 43% for a food product supplemented with 2500 ppm medicinal zinc.

[0116] FIG. 1 further shows that the post-weaning food conversion rate (kg food / kg weight gain) of piglets (grouped into 1-14 and 15-30 day olds) fed with animal food supplemented with 8% fermented rapeseed according to the present invention was increased. FIG. 1 shows a significant increase of 26% in the food conversion rate of 1-14 day old piglets compared to the food product not supplemented with medicinal zinc and 33% compared to the food product supplemented with 2500 ppm medicinal zinc, while only a 3% increase was observed in the food product not supplemented with medicinal zinc and no increase was observed in the food product supplemented with 2500 ppm medicinal zinc for 15-30 day old piglets. When the concentration of fermented rapeseed (EP100i) was increased to 10%, the food conversion rate of 1-14 day old and 15-30 day old pigs was also increased compared to both the food product not supplemented with medicinal zinc and the food product supplemented with 2500 ppm medicinal zinc.

[0117] FIG. 1 shows that piglets fed the animal food product according to the invention had a higher weight gain at exit from the weaning unit (91 days of age / 64 days after weaning) of about 1 to 1.7 kg compared to a food product not supplemented with medicinal zinc and compared to a food product supplemented with 2500 ppm medicinal zinc, and that increased daily weight gain was observed in piglets consuming the animal food product according to the invention compared to a food product not supplemented with medicinal zinc and compared to a food product supplemented with 2500 ppm medicinal zinc.

[0118] Thus, Figure 1 clearly shows the improved food conversion rate and improved nutrient intake of piglets fed an animal food product according to the present invention compared to a food product not supplemented with medicinal zinc and compared to a food product supplemented with 2500 ppm medicinal zinc.

[0119] The improved food conversion ratio and improved nutrient intake of the piglets may be the result of increased microvilli height and / or endocytic height.

[0120] Figure 2a shows the change in villus height, determined in μm, when the ingredient concentration of the animal food product is increased from 0% to 10% of the ingredient in the animal food product. The ingredient was based on rapeseed fermented with a mixture of Pediococcus pentosaceus (DSM 12834), Pediococcus acidilactici (DSM 16243), and / or Lactobacillus plantarum (DSM 12837). Figure 2b shows the increase in villus height in piglets fed with the animal food according to the invention compared to a food product not supplemented with medicinal zinc and compared to a food product supplemented with 2500 ppm medicinal zinc.

[0121] The results in Figures 2a and 2b show that increasing the amount of the ingredient from 0% to 10% significantly increased the height of the villi, which in turn provided intestinal surface area for nutrient absorption, which may improve food conversion and nutritional intake in piglets.

[0122] Also, improved intestinal cell height development (determined in μm) has been demonstrated in piglet diets using animal food products supplemented with the ingredient according to the invention, see Figure 3a. The ingredient was based on rapeseed fermented using a mixture of Pediococcus pentosaceus (DSM 12834), Pediococcus acidilactici (DSM 16243) and / or Lactobacillus plantarum (DSM 12837).

[0123] The results shown in Figure 3a show that increasing the concentration of the ingredient in the animal food product from 0% to about 8% significantly increases the height of the intestinal cells, and Figure 3b shows the increase in the height of the intestinal cells of piglets fed the animal food according to the invention compared to a food product not supplemented with medicinal zinc and compared to a food product supplemented with 2500 ppm medicinal zinc.

[0124] Analysis of post-weaned piglet diarrhea showed a reduction in the number of days with diarrhea and a shortened duration of diarrhea infection in piglets fed the animal food product according to the invention compared to groups not fed zinc as well as groups fed 2500 ppm Zn. The effect on diarrhea (reduced number of days with diarrhea and shortened duration of diarrhea) improved with increasing amounts of the active ingredient in the animal food product.

[0125] conclusion Pigs and humans share anatomical and physiological similarities, and the pig immune system is similar to the human immune system, so pigs have long been used as a valuable preclinical model for medical research into human products.

[0126] The results of this study clearly show that an animal food product containing the ingredient according to the invention is a very interesting ingredient for improving the nutrient absorption of the consumed food, while at the same time, diarrhea in piglets can also be suppressed, so that inflammation protection of the body is observed.

[0127] In addition to providing increased antibacterial efficacy, increased intestinal villi height and enterocyte height may also be provided, resulting in increased internal surface area of ​​the intestinal wall available for absorption of nutrients from ingested food, and nutrient adsorption may also be increased.

[0128] Example 2 A similar example to the one above was prepared, except that the animal diet was supplemented with a mixture of plant material (rapeseed meal, rapeseed) and seaweed, Laminaria serrata / Ascophyllum nodosum.

[0129] Fermentation Procedure To control the fermentation process, an inoculum consisting of three lactic acid fermenting bacteria, Pediococcus acidilactici (DSM16243), Pediococcus pentosaceus (DSM12834) and Lactobacillus plantarum (DSM12837), was used to ferment the plant material and seaweed by two-stage solid-state fermentation, the fermentation process of which may be further described in WO2014 / 206419, which is incorporated herein by reference.

[0130] The addition of the inoculum controls the process by acidifying the blend to pH 4.2 within the first 24 hours, providing an almost completely anaerobic process. The process is run at 35° C. for 11 days. The fermented material is then dried in a spin-flash dryer using temperature settings and pass rates that preserve the viable bacteria and temperature-labile bioactive metabolites of the microorganisms. The drying process is described in WO2013 / 029632, which is incorporated herein by reference.

[0131] Feeding Procedure The study was carried out on a commercial farm in Poland in 2018. A total of 666 18-day-old piglets were tested under the three feeding regimes. Three different treatment groups (TG) were prepared: TG5: Commercially available basal diet without supplementation (negative control) TG6: Commercially available basal diet supplemented with 2500 ppm zinc oxide (positive control) TG7: A commercial basal diet supplemented with 10% of the above fermented plant materials and seaweed.

[0132] Animals were fed in separate groups 10 days before weaning (day 18 post-partum) and until day 63 (day 92 post-partum) when the piglets left the nursery cages. Piglets in each dietary regime were housed in nursery pens housing an average of 48 animals per treatment. Each dietary treatment was replicated five times and the control four times. The different pens were assigned in nursery blocks on the farm and tagged accordingly.

[0133] None of the diets contained growth promoters or antibiotics. Furthermore, at any time during the experiment, piglets were not given antibiotics if they exhibited diarrhea. Animals that exhibited diarrhea were left in their pens untreated and allowed to recover naturally unless they became ill. They were then removed from the experiment and treated by a veterinarian.

[0134] Food and fresh water were provided ad libitum.

[0135] Results and Discussion Similar to the results shown in Example 1 above with the rapeseed only supplemented diet, the results in this Example 2 with a mixture of plant material (rapeseed meal, rapeseed meal) and seaweed, Laminaria / Ascophyllum nodosum, also show that it is a very interesting substitute and alternative to the addition of medicinal zinc, since it provides high antibacterial activity to control diarrhoea in piglets, as well as an increase in the height of the intestinal villi and the height of the enterocytes, increasing the internal surface area of ​​the intestinal wall available for the absorption of nutrients from the ingested feed, and increasing nutrient intake, thereby increasing weight gain.

[0136] Furthermore, the mucosa was taller in the TG7 group (diet supplemented with a mixture of plant material and seaweed) with significantly deeper intestinal crypts than the TG5 group (diet without supplementation) and the TG6 group (diet supplemented with zinc oxide).

[0137] Also, hindgut bacterial diversity, assessed via 16S rRNA variable region analysis, showed a significant decrease in the presence of predominant Bacterioides fiber-associated Prevotella spp., while other bacterial groups such as Lactobacillus spp., Ruminococcaceae spp., and Clostridiales groups were significantly increased compared to both TG5 (diet without supplementation) and TG6 (diet supplemented with zinc oxide) groups.

[0138] Example 3 Effect of particle size distribution.

[0139] Four different treatment groups (TG), each containing 25 piglets, were provided with either: TG8: 10% DM as pre-fermented dry rapeseed TG9: 8% DM as pre-fermented dried rapeseed + 2% DM as pre-fermented dried seaweed TG10: 10% DM as pre-fermented dry rapeseed TG11: 8% DM as pre-fermented dried rapeseed + 2% DM as pre-fermented dried seaweed

[0140] Ingredients TG8 and TG9 were mixed directly into standard pre-weaning and starter diets.

[0141] Ingredients TG10 and TG11 were gently milled prior to mixing into standard preweaning and starter diets. The resulting milled ingredients 7 and 8 have a particle size distribution with 50% (w / w) of the dry fermented ingredients having a particle size within the range of 0.01-0.5 mm and 50% (w / w) of the dry fermented ingredients having a particle size within the range of 0.5-1.0 mm.

[0142] Feeding was carried out in the same manner as described in Example 1.

[0143] result The results show that the digestibility of the food product was significantly improved in treatment groups 10 and 11 compared to treatment groups 8 and 9. This significant improvement may be due to the smaller size of the ingredients provided in treatment groups 10 and 11, where the piglet's digestive system has better access to the material. Despite the treatment of ingredients 10 and 11, the results show a slight improvement in nutrient intake in treatment groups 10 and 11 compared to treatment groups 8 and 9.

[0144] The nutritional value per kg of food for treatments 10 and 11 compared to treatments 8 and 9 was calculated to be 8% for treatment 10 (compared to treatment 8) and 10% for treatment 11 (compared to treatment 9).

[0145] References WO2008 / 006382 WO2014 / 206419 PCT / EP2016 / 076952

Claims

1. 1. A food product for humans comprising a basic foodstuff and an ingredient, said ingredient comprising one or more health-promoting microorganisms in combination with at least one fermented seaweed material and at least one fermented plant material.

2. 2. The human food product of claim 1, wherein the basic food product is selected from the group consisting of dairy products, cereal products, prepared meals, confectionery products, sports nutrition products and beverages.

3. 3. The human food product of claim 1 or 2, wherein the dairy product is infant formula, yogurt, butter, or cheese.

4. 3. Food for humans according to claim 1 or 2, wherein the cereal product is a cereal product, a muesli product, a raw cereal product or a processed flour product, such as flour or a mixed flour product.

5. 3. The human food product according to claim 1 or 2, wherein the confectionery product is a bakery confectionery product or a sugar confectionery product.

6. 3. The human food product according to claim 1 or 2, wherein the bakery confectionery product is a cake, a sweet pastry, a donut, a scone, a cookie or a chip (e.g. potato chips or corn chips).

7. 3. The human food product of claim 1 or 2, wherein the sugar confectionery product is a sugar candy, a chocolate, a chewing gum, or an ice cream.

8. 3. The human food of claim 1 or 2, wherein the prepared food is baby food, prepared meals, mayonnaise, dressings, condiments, dry seasoning powders, and various moss foods, or pesto.

9. 3. The human food product according to claim 1 or 2, wherein the sports nutrition product is a sports energy gel, a sports energy powder or bar, a sports energy tablet or a sports energy drink, preferably the sports nutrition product further comprises a protein ingredient, such as whey protein powder.

10. 10. A human food product according to any one of claims 1 to 9, wherein said ingredient represents in the range 0.5 to 50% (w / w) of said human food product, such as in the range 1 to 45% (w / w), for example in the range 2 to 40% (w / w), such as in the range 3 to 35% (w / w), for example in the range 4 to 30% (w / w), such as in the range 5 to 25% (w / w), for example in the range 7.5 to 20% (w / w), such as in the range 10 to 15% (w / w).

11. 11. The human food product of claim 1, wherein the one or more health-promoting microorganisms comprise at least one strain of lactic acid bacteria.

12. 12. The human food product of claim 1, wherein the fermented ingredient is a dry fermented ingredient.

13. 13. The human food product of claim 12, wherein the dry fermented ingredients comprise in the range of 30-70% (w / w), such as in the range of 40-60% (w / w), for example about 50% (w / w) of the dry fermented ingredients having a particle size of less than 0.5 mm, and in the range of 30-70% (w / w), such as in the range of 40-60% (w / w), for example about 50% (w / w) of the dry fermented ingredients having a particle size of more than 0.5 mm.

14. The dry fermentation ingredients meet the following criteria: a) 1-10% (w / w) of the dry fermentation ingredients have a particle size greater than 1.0 mm, for example about 5% (w / w); b) 45-55% (w / w), for example about 50% (w / w) of the dry fermentation ingredients have a particle size between 0.5 and 1.0 mm; c) 30-40% (w / w), for example about 50% (w / w) of the dry fermentation ingredients have a particle size between 0.25 and 0.5 mm; and / or d) 5-15% (w / w), for example about 10% (w / w) of the dry fermentation ingredients have a particle size of less than 0.25 mm; 14. A food product for humans according to claim 12 or 13, comprising at least two, preferably at least three, even more preferably at least four of:

Images