Composition for improving kidney function

A whey protein hydrolysate with specific properties addresses the need for improving renal function by reducing creatinine levels and increasing eGFR, offering a safe and effective solution for chronic kidney disease progression.

JP2026096876APending Publication Date: 2026-06-15MORINAGA MILK IND CO LTD
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Patent Information

Application Number
JP2024210778
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Filing Date
2024-12-03
Publication Date
2026-06-15

AI Technical Summary

Technical Problem

Current treatments for chronic kidney disease focus on slowing disease progression and maintaining renal function, but there is a lack of effective compositions to improve renal function and reduce markers of kidney impairment such as creatinine levels and blood urea nitrogen (BUN).

Method used

A composition comprising a whey protein hydrolysate with specific physicochemical properties, including an average molecular chain length of 2 to 10, a fraction of 5,000 to 10,000 daltons of 8% or less, and free amino acids of 10% or less, is developed to improve renal function by reducing blood creatinine levels and increasing estimated glomerular filtration rate (eGFR).

Benefits of technology

The whey protein hydrolysate composition effectively reduces blood creatinine levels and increases eGFR, providing a safe and long-term solution for improving renal function in individuals with GFR classifications of G2 and G3, and can be used in both therapeutic and non-therapeutic settings.

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Abstract

Providing technologies to improve kidney function. [Solution] A composition for improving renal function, comprising a whey protein hydrolysate having the following physicochemical properties (1) to (3): (1) The average molecular chain length of the whey protein hydrolysate is 2 to 10. (2) The fraction of the whey protein hydrolysate with a molecular weight of 5,000 to 10,000 daltons accounts for 8% or less of the total whey protein hydrolysate. (3) The amount of free amino acids relative to the total amount of amino acids in the whey protein hydrolysate is 10% or less.
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