Dietary composition

Abstract

The present invention relates to an oral dietary composition comprising a combination of three edible components: (i) an extract from the seeds of Ceratonia siliqua, preferably carob gum; (ii) a polysaccharide from Xanthomonas campestris, preferably xanthan gum; and (iii) an extract from cacti of the genus Opuntia, more specifically, an extract obtained from one or more branches and leaves of the species Opuntia ficus-indica.

Description

Technical Field

[0001] The present invention relates to an oral dietary composition comprising a combination of three edible ingredients and its use for dietary therapy. The present invention also relates to a non-therapeutic method for controlling the weight of a human or an animal.

Background Art

[0002] The number of people suffering from overweight and obesity continues to increase worldwide. In fact, the number of people with overweight (BMI ≥ 25 kg / m 2 ) and obesity (BMI ≥ 30 kg / m 2 ) currently exceeds the number of people classified as underweight (see: Collaboration, 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) (Non-Patent Document 1).

[0003] According to the World Health Organization, in 2016, more than 1.9 billion adults aged 18 years or older were overweight. Among them, more than 650 million were obese. In 2020, 39 million children under 5 years old were overweight or obese [cf. Obesity and Overweight, https: / / www.who.int / news-room / fact-sheets / detail / obesity-and-overweight].

[0004] The impact in terms of morbidity and mortality is enormous.

[0005] In addition to the physical and psychological problems caused by overweight and obesity, the excessive weight of the subject significantly increases the risk of developing chronic diseases such as cardiovascular diseases, cancer, diabetes, etc.

[0006] Generally speaking, the treatment of obesity or being overweight mainly focuses on drug administration and / or surgical intervention. However, these treatments are invasive and carry risks. Furthermore, these treatments cannot guarantee long-term weight loss.

[0007] Currently, some research focuses on other types of treatments, particularly preventative therapies.

[0008] Overweight and obesity are primarily associated with malnutrition. Therefore, nutritional prevention strategies can effectively combat overweight and obesity. In particular, strategies and treatments aimed at increasing satiety and / or satisfaction in subjects (humans or animals) are being explored.

[0009] In particular, regular intake of dietary fiber has been shown to reduce the risk of becoming overweight or obese. This is because dietary fiber promotes a sustained and / or enhanced feeling of fullness. This is at least in part related to the molecular weight and DV of these fibers [cf. Kristensen, M., & Jensen, MG, 2011, The importance of dietary fiber-viscosity in the long-term aspects of appetite and food intake, Appetite, 56(1), 65-70] (Non-patent Literature 2).

[0010] Further research will focus on the physicochemical and texture properties of food, including its form (solid or liquid), lubricity, and / or degree of heterogeneity, and establish the relationship between these properties and appetite suppression. Changes in food texture, particularly increased viscosity, appear to affect feelings of satisfaction and fullness [cf. Stribitcaia, E., Evans, CE, Gibbons, C., Blundell, J., & Sarkar, A., 2020, The effect of food texture on satiety: a systematic review and meta-analysis, Scientific Reports, 10(1), 1-18] (Non-patent Literature 3).

[0011] Therefore, it is necessary to develop formulations that can directly or indirectly affect the texture of food, especially in order to increase viscosity.

[0012] However, the raw materials available in the pharmaceutical and agrofood markets are extremely numerous and diverse. Target selection for increasing viscosity is complex, and generally unsatisfactory results are not obtained. [Prior art documents] [Non-patent literature]

[0013] [Non-Patent Document 1] 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]. [Non-Patent Document 2] Kristensen, M., & Jensen, MG, 2011, Dietary fibers in the regulation of appetite and food intake - Importance of viscosity, Appetite, 56(1), 65-70]. [Non-Patent Document 3] 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]. [Non-Patent Document 4] Remington: The Science and Practice of Pharmacy, 19th Edition”, ISBN-13:978-0912734040 [Non-licensed Document 5] Design of food supplements:Market, development, Regulation and effect”, ISBN-13: 978-2743022211 [Non-licensed Document 6] 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 [Non-licensed Document 7] 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]. [Non-licensed Document 8] 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 [Non-licensed Document 9] Craig, DQ, 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]. [Non-Patent Document 10] Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels, Dekkers et al., [DOI: 10.1039 / c5fo01085c] [Non-Patent Document 11] Development and Validation of a Dynamic Model of the Gastrointestinal Tract, Minekus, 1998; et Relevant pH and lipase for in vitro models of gastric digestion, Sams et al., [DOI: 10.1039 / c5fo00930h] [Overview of the Initiative] [Problems that the invention aims to solve]

[0014] The present invention aims to improve this situation. Accordingly, the present invention aims to provide an oral dietary composition comprising a combination of three edible components, the components being (i) an extract of the seeds of Ceratonia siliqua, (ii) a polysaccharide derived from Xanthomonas campestris, and (iii) an extract of cacti of the genus Opuntia.

[0015] In a preferred embodiment, the extract derived from Ceratonia siliqua seeds is carob gum (L). In another preferred embodiment, the Xanthomonas campestris polysaccharide is xanthan gum (X). In another preferred embodiment, the genus Opuntia is Opuntia ficus-indica (O). More specifically, the cactus extract of the genus Opuntia is derived from one or more branches and leaves of Opuntia ficus-indica. In a particularly preferred embodiment, the composition of the present invention comprises a combination of L, X, and O. In another particularly preferred embodiment, the composition of the present invention consists of a combination of L, X, and O.

[0016] In these preferred embodiments, the weight percentage of carob gum (L) is in the range of 30% to 90%, the weight percentage of xanthan gum (X) is in the range of 10% to 40%, and the weight percentage of Opuntia ficus indica is in the range of 10% to 30%. More preferably, the weight percentage of carob gum (L) is in the range of 40% to 50%, the weight percentage of xanthan gum (X) is in the range of 25% to 35%, the weight percentage of Opuntia ficus indica is in the range of 20% to 30%, and more preferably, it is in the range of 22% to 28%. Preferably, the weight percentage of carob gum (L) is 45%, the weight percentage of xanthan gum (X) is 30%, and the weight percentage of Opuntia ficus indica is 25%.

[0017] In a particularly preferred embodiment, the composition consists of the aforementioned combination of the three components, namely, preferably 100% of the composition is derived from the above-mentioned components L, X, and O, and preferably the ratio of L:X:O is 45:30:25.

[0018] The present invention also aims at a composition for use in the treatment and / or prevention of symptoms selected from obesity and metabolic diseases in humans or animals. The present invention also aims at using this composition for overweight subjects.

[0019] Preferably, the composition of the present invention is in powder form. The composition may be in a form selected from tablets, pills, capsules, granules, soft gels, coated tablets, chewing gums, pastes, drinkable agents and syrups. Thereby, oral intake is promoted.

[0020] The present invention also relates to a food product, a food supplement, or a dietary supplement, or a meal replacement, or a beverage, a beverage supplement, or a pharmaceutical product containing the above composition.

[0021] Furthermore, the object of the present invention is a non-therapeutic method for controlling the body weight of humans or animals. The method preferably includes administering an effective amount of the above oral food composition to a human or an animal before or during a meal.

[0022] Other advantages and features of the present invention will become apparent by reading the following detailed description and the attached drawings.

Brief Description of the Drawings

[0023] [Figure 1] Shows the respective viscosities at 21 °C of the three components L, X, O of the composition of the present invention and their combinations. [Figure 2] Shows the respective viscosities at 37 °C of the three components L, X, O of the composition of the present invention and their combinations. [Figure 3] Shows a comparison of viscosities at a temperature of 21 °C between a combination of two components L, X at pH = 6 and pH = 4 respectively, and the composition of the present invention containing L, X, O. [Figure 4]This shows a comparison of the viscosity of two component combinations, L and X, and the composition of the present invention containing L, X, and O, at a temperature of 37°C and pH=6 and pH=4, respectively. [Figure 5] The change in viscosity of the composition of the present invention at a temperature of 21°C is shown as a function of the proportion of xanthan gum (X). [Figure 6] The change in viscosity of the composition of the present invention at a temperature of 37°C is shown as a function of the proportion of xanthan gum (X). [Figure 7] Figures 5 and 6 show the numerical details (ratios). [Figure 8] The change in viscosity of the composition of the present invention at a temperature of 21°C is shown as a function of the proportion of Opuntia fixindica (O). [Figure 9] The change in viscosity of the composition of the present invention at a temperature of 37°C is shown as a function of the proportion of Opuntia fixindica (O). [Figure 10] Figures 8 and 9 show the numerical details (ratios). [Figure 11] A comparative test at 21°C between a conventional product and the composition according to the present invention is shown. [Figure 12] This shows a comparative test at 37°C between a conventional product and the composition according to the present invention. [Figure 13] The change in viscosity of the composition of the present invention is shown in more detail as a function of the proportion of xanthan gum (X) at a temperature of 21°C. [Figure 14] The change in viscosity of the composition of the present invention is shown in more detail as a function of the proportion of xanthan gum (X) at a temperature of 37°C. [Figure 15] Figures 13 and 14 show the numerical details (ratios). [Figure 16] The change in viscosity of the composition of the present invention is shown in more detail as a function of the ratio of Opuntia fixus indica (O) at a temperature of 21°C. [Figure 17] The change in viscosity of the composition of the present invention is shown in more detail as a function of the ratio of Opuntia fixus indica (O) at a temperature of 37°C. [Figure 18]Figures 16 and 17 show the numerical details (ratios). [Figure 19] The change in viscosity of the composition of the present invention is shown as a function of the proportion of carob mummies (L) at a temperature of 21°C. [Figure 20] The change in viscosity of the composition of the present invention is shown as a function of the proportion of carob mummies (L) at a temperature of 37°C. [Figure 21] Figures 19 and 20 show the numerical details (ratios). [Modes for carrying out the invention]

[0024] The following drawings and description contain elements of a definitive nature. The drawings are an integral part of the description and therefore may not only help to better understand the invention but also contribute to the definition of the invention where applicable.

[0025] People who are overweight or obese can especially go on a diet. A diet involves temporarily, entirely or partially restricting food intake, particularly for personal and / or medical reasons. More generally, “nutrition” refers to the field of medicine and hygiene that focuses on adjusting diets to meet the specific needs of individuals. Thus, nutritional compositions are foods or supplements that contribute to this hygiene. This invention relates to dietary compositions such as appetite-suppressing compositions and / or compositions that provide satiety or satisfaction. Therefore, the compositions of this invention are particularly intended for the agrofood industry, the food supplement industry, and / or the pharmaceutical industry.

[0026] The term "edible ingredient" refers to one or more foods, products, or elements that can be ingested orally, i.e., through the mouth, or more commonly, through the gastrointestinal tract, by humans or animals. Edible ingredients are not toxic to humans or animals. The compositions of the present invention contain edible ingredients.

[0027] Edible ingredients, when derived from plants, can be in solid or liquid form. In very general terms, this includes the leaves, roots, stems, fruits, flowers, or exudates and saps of plants, whether processed or not. It may include all or one or more of these elements.

[0028] "Extract" refers to the edible part of a plant contained in the composition of the present invention, whether or not it has been transformed by an extraction process. More generally, the extract may be raw or modified by an extraction process that is commonly used in the field of food supplements and retains the desired biological properties. In preferred embodiments of the present invention, the extract is in the form of a powder or flour obtained by grinding a part of a plant. In particular, for one of the essential components (L) of the present invention, this involves grinding a seed, preferably the endosperm, with or without the outer shell.

[0029] The extraction process, in particular, involves dehydration or cold drying, resulting in the conversion of the edible portion into a form suitable for human consumption. Other processes may include supplementation by cutting specific parts of the plant or by solid / liquid extraction based on solvents such as water and / or ethanol. Other supplementary steps may involve purification by passing through a filter membrane or absorbent resin or ion exchanger. Thus, plant extracts can be found in various forms, particularly powder or granules. The process may also include washing, disinfecting, bleaching, drying, and / or cooking of the plant parts. Thus, extracts can be found, for example, in the form of suspensions, aqueous solutions, or dispersions. Furthermore, the extract may be in the form of a "whole plant," i.e., the whole plant or a part of the plant dehydrated by drying and then ground.

[0030] The compositions of the present invention can take various forms suitable for oral administration. In particular, the compositions may be in the form of tablets, pills, capsules, powders, liquids, or syrups. Accordingly, the compositions of the present invention may contain carrier substances that are pharmaceutically acceptable and / or suitable for the agrofood market. The compositions may also contain components of the type of diluent, auxiliary, excipient, preservative, filler, disintegrant, wetting agent, emulsifier, anticaking agent, suspending agent, flavor enhancer, fragrance, flavoring agent, antibacterial agent, antiyeast agent, lubricant, and dispersant. Formulation techniques are described in detail, in particular, in "Remington: The Science and Practice of Pharmacy, 19th Edition," ISBN-13: 978-0912734040 (Non-Patent Literature 4) or "Design of food supplements: Market, development, Regulation and effect," ISBN-13: 978-2743022211 (Non-Patent Literature 5).

[0031] The nutritional compositions of this invention are primarily intended for the food supplement market. This includes foods, food supplements, nutritional supplements, beverages, and beverage supplements. However, this invention is also relevant to the pharmaceutical market. Therefore, we are targeting pharmaceuticals in their usual forms.

[0032] During the study, the applicant investigated food ingredients and additives that provide a feeling of fullness or satisfaction and / or have viscous properties.

[0033] Therefore, it has been shown that konjac increases human satiety, correlated with its effect on the viscosity of food. Konjac is an edible, soluble fiber derived from the root of Amorphophallus konjac (see Vuksan, V., Panahi, S., Lyon, M., Rogovik, AL, Jenkins, AL, and Leiter, LA, 2009, Viscosity of fiber preload affects food intake in adolescents, Nutrition, Metabolism and Cardiovascular Disease, 19(7), 498-503 (Non-Patent Literature 6); Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, Y., Li, B., 2020, In vitro gastric emptying properties of konjac glucomannans with different viscosities and their effects on appetite regulation, Food and Function, 11(9), 7596-7610 (Non-Patent Literature 7)). However, the results of konjac treatment are not satisfactory.

[0034] Furthermore, carob gum and xanthan gum are known to enhance the viscosity of each in food formulations. Combinations of carob gum and xanthan gum are also being studied (Copetti, G., Grassi, M., Lapasin, R. & Pricl, S., 1997, Synergistic gelation of xanthan gum and locust bean gum: A rheological investigation, Glycoconjugate Journal, 14, 951-961 (Non-patent Literature 8); Craig, DQ, Kee, A., Tamburic, S. & Barnes, D., 1997, Investigation of the temperature dependence of the rheological synergistic effect of a xanthan gum and locust bean gum mixture, Journal of Biomaterials Science, Polymer Edition, 8(5), 377-389 (Non-patent Literature 9)). However, carrot gum requires heat treatment to activate its rheological properties, and the results of xanthan gum, carrot gum, and / or combinations thereof are not satisfactory overall, particularly in terms of viscosity.

[0035] While a correlation between viscosity and bloating has generally been demonstrated, the extent of this influence remains relatively small (see Stribitcaia et al. 2020 above).

[0036] As a result, there is a need to provide new formulations that induce or provide a feeling of fullness. The applicant has developed a composition that meets this need. To achieve this, the applicant conducted a considerable number of tests using various combinations of edible ingredients. An unexpectedly high viscosity value was observed in aqueous solution with a combination of carob bean gum, xanthan gum, and Opuntia cladodes.

[0037] Therefore, the object of the present invention is an oral food composition comprising a combination of three food components. The specifically selected components are as follows: (i) Ceratonia siliqua seed extract, more specifically, carob seed extract (L) (ii) Polysaccharides derived from Xanthomonas campestris, more specifically xanthan gum (X) and (iii) Cactus extract of the genus Opuntia, more specifically, cactus extract (O) derived from the species Opuntia ficus-indica.

[0038] The applicant has naturally discovered that the interaction between the selected components (L, X, O) produces a technical effect that exceeds the sum of the technical effects produced by these components individually. Thus, a synergistic effect is created by the interaction between the three components. Furthermore, this effect cannot be predicted by individually considering the individual properties of each component of the present invention. Accordingly, the applicant has developed a specific edible composition that exhibits an unexpected synergistic effect on viscosity during gastric passage, with the aim of enhancing satiety and satisfaction. In a preferred embodiment, the composition comprises a specific combination of carob gum (a polysaccharide derived from the endosperm of carob seeds), Ceratonia siliqua (referred to herein as "L"), xanthan gum (Xanthomonas campestris (referred to herein as "X")), and prickly pear powder (the branches and leaves of Opuntia ficus indica (referred to herein as "O").

[0039] Carob gum is often referred to in this field by its English name, "locust bean gum" or "carob gum." Xanthan gum is often referred to in this field by its English name, "xanthan gum" or simply "xanthan." Xanthan is produced by the aerobic fermentation of Xanthomonas campestris, a species of proteobacteria belonging to the Xanthomonaceae family. Opuntia ficus indica is often called "nopal," "Opuntia cladodes," "prickly pear cactus," or "Barbary fig."

[0040] To study and demonstrate the synergistic effect of the three components of the present invention, the applicant considered that satiety occurs during the consumption of food, particularly as food passes through the stomach. Therefore, this transit process was investigated in detail.

[0041] As it passes through the stomach, warm food is usually kept at roughly the same temperature and has little effect on the temperature of the food bolus (also called the "food mass") in the stomach (approximately 37°C). Conversely, cold food generally lowers the temperature of the food bolus. The food bolus is then gradually warmed to equilibrium body temperature (approximately 37°C).

[0042] Therefore, the applicant considers both 37°C, which is the equilibrium temperature of body temperature, and a lower temperature of 21°C in order to evaluate the strength of the synergistic effect in relation to food absorption and the specific state of the stomach.

[0043] The results show that, at the same concentration, combining the three components of the present invention results in a higher viscosity than using the compounds individually or in combination of two of them.

[0044] Figure 1 shows the viscosity of the three components of the present invention and their combinations at 21°C.

[0045] Carob gum is called "L", xanthan gum is called "X", and extract from the leaves and twigs of Opuntia ficus indica is called "L".

[0046] More specifically, carob mug is a product known as Naltive® LBG S3, available from NEXIRA. Extract from the branches and leaves of Opuntia ficus indica is a Neopuntia® product, available from NEXIRA.

[0047] Xanthan gum is a common chewing gum available from the agricultural food trade. Its use is authorized under Directive 95 / 2 / EC on food additives other than colorants and sweeteners, with reference number E415. Its CAS number is 11138-66-2.

[0048] The respective concentrations are 1% in water at pH=6 and 21°C.

[0049] Viscosity is measured at 20 RPM (revolutions per minute) using a DV-II Pro viscometer equipped with a Brookfield S03 spindle (Spindle S03).

[0050] Figure 2 shows the viscosity of the three components of the present invention and their combinations at 37°C.

[0051] The specifications of the components (L, X, O), the products and equipment used, are as described in relation to Figure 1.

[0052] The respective concentrations are 1% in water at pH=6 and 37°C.

[0053] Figures 1 and 2 demonstrate the synergistic effect of the composition of the present invention, which includes a combination of the three components L, X, and O, at both 21°C and 37°C.

[0054] Within the first hour after ingesting food, the food moves into the intestines, and the pH locally decreases in the intestines over approximately one hour, from about pH=6 to about pH=4.

[0055] Figure 3 shows a comparison of the viscosity of the combination of two components L and X, and the viscosity of the composition of the present invention containing L, X, and O, at pH=6 and pH=4, respectively, and at a temperature of 21°C.

[0056] Each concentration is 1% in water.

[0057] Viscosity is measured at a rate of 20 RPM using a DV-II Pro viscometer (spindle S03) with an S03 spindle, available from Brookfield.

[0058] Figure 4 shows a comparison of the viscosity of combination LX and composition LXO of the present invention at pH=6 and pH=4, respectively, and a temperature of 37°C.

[0059] Each substance is present at a concentration of 1% in water.

[0060] Viscosity is measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0061] Figures 3 and 4 show that, despite a pH of 4, the synergistic effect resulting from the combination of the three components of the present invention is strongly maintained even during the 1-hour intragastric phase.

[0062] The applicant was interested in the relative proportions of each component in the composition of the present invention.

[0063] Viscosity tests were performed as a function of the individual ratios of each component of the composition of the present invention. The X range and O range were evaluated separately.

[0064] Figure 5 shows the change in viscosity of the composition of the present invention as a function of the proportion of xanthan gum (X) at a temperature of 21°C.

[0065] The experiment was conducted at pH=6 for 1 hour.

[0066] Viscosity is measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0067] Figure 6 shows the change in viscosity of the composition of the present invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C.

[0068] The experiment was conducted at pH=6 for 1 hour.

[0069] Viscosity is measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0070] Figure 7 shows a table illustrating the numerical details (ratios) of Figures 5 and 6. In this figure, LBG (abbreviation for Locust Bean Gum) represents carob bean gum.

[0071] Figure 8 shows the change in viscosity of the composition of the present invention as a function of the proportion of Opuntia fixindica (O) at a temperature of 21°C.

[0072] Viscosity is measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0073] Figure 8 shows the change in viscosity of the composition of the present invention as a function of the proportion of Opuntia fixus indica (O) at a temperature of 37°C.

[0074] Viscosity is measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0075] Figure 10 shows a table containing detailed numerical values ​​(ratios) from Figures 8 and 9. In this figure, LBG (abbreviation for Locust Bean Gum) represents carob bean gum (L).

[0076] Figures 5-10 show that the composition of the present invention having an L:X:O ratio of 45:30:25 is particularly preferred. This is especially true considering that the temperature of food rises from 21°C to 37°C as it passes through the stomach.

[0077] Figure 11 shows a comparative test at 21°C between a product from the prior art and the composition according to the present invention.

[0078] More specifically, this test makes it possible to compare konjac with preferred embodiments of the composition of the present invention.

[0079] The konjac used in this comparative study consisted of 95 glucomannan konjac products available from NEXIRA.

[0080] In this specification, the composition of the present invention is used in embodiments in which the ratios L, X, and O are 45:30:25, respectively.

[0081] The test uses aqueous solutions in which konjac and the composition of the present invention are each at a concentration of 0.5%. Therefore, the respective concentrations in water are 0.5%.

[0082] The pH is 6.

[0083] Viscosity is measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0084] Figure 12 shows a comparative test at 37°C between a product from the prior art and the composition of the present invention.

[0085] The konjac and the composition of the present invention used have the same properties as those shown in Figure 11. The operating conditions are also the same, except for the temperature.

[0086] The comparison between the viscosity of konjac shown in Figures 11 and 12 and the viscosity of the composition of the present invention (LXO) shows that the latter is superior at two gastric stable temperatures, 21°C and 37°C.

[0087] The applicant conducted additional experiments to improve accuracy.

[0088] Accordingly, Figures 13 and 14 show the change in viscosity of the composition of the present invention as a function of the proportion of xanthan gum (X) at temperatures of 21°C and 37°C, respectively. The experiment was conducted at pH = 6 over 1 hour. Viscosity was measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with an S03 spindle (spindle S03) supplied by Brookfield.

[0089] Tables 1 and 2 below show the numerical data for Figures 13 and 14, respectively.

[0090] [Table 1]

[0091] [Table 2]

[0092] Figure 15 shows a table containing detailed (percentage) figures from Figures 13 and 14. LBG is an abbreviation for locust bean gum.

[0093] Figures 16 and 17 show the change in viscosity of the compositions of the present invention as a function of the proportion of Opuntia fixus indica (O) at temperatures of 21°C and 37°C, respectively. Experiments were conducted at pH=6 over 1 hour. Viscosity was measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0094] Tables 3 and 4 below show the numerical data for Figures 16 and 17, respectively.

[0095] [Table 3]

[0096] [Table 4]

[0097] Figure 18 shows a table containing numerical details (percentages) from Figures 16 and 17. LBG is an abbreviation for locust bean gum.

[0098] Figures 19 and 20 show the change in viscosity of the composition of the present invention as a function of the proportion of carob moth (L or LBG in the figures) at temperatures of 21°C and 37°C, respectively. Experiments were conducted at pH=6 over 1 hour. Viscosity was measured at a speed of 20 RPM using a DV-II+Pro viscometer equipped with a Brookfield S03 spindle (spindle S03).

[0099] Table 5 below shows the numerical data for Figures 19 and 20.

[0100] [Table 5]

[0101] Figure 21 is a table containing numerical details (ratios) from Figures 19 and 20.

[0102] Figures 13-21 show that extremely good viscosity results are obtained when the L:X:O ratio is 45:30:25. More generally, good results are obtained with compositions in which the weight percentage of carob gum (L) is 40%-50%, the weight percentage of xanthan gum (X) is 25%-35%, and the weight percentage of Opuntia fixus indica is 20%-30%. Even more generally, the compositions of the present invention show a synergistic effect among components L, X, and O when the weight percentage of carob gum (L) is 30%-90%, the weight percentage of xanthan gum (X) is 10%-40%, and the weight percentage of Opuntia fixus indica is 10%-30%.

[0103] The digestive juices produced by the stomach are primarily acidic, particularly hydrochloric acid. The stomach often has a pH value between 1 and 3. However, the literature has demonstrated that the food mass (meal) provides a buffering effect on the stomach. Most foods that humans eat have a pH close to neutral (around pH=6). Therefore, during a meal, the stomach's pH initially stabilizes rapidly at around pH=6 (i.e., the pH of the food), and then gradually decreases from pH1 to pH3 over about two hours as digestion progresses. However, during a meal, the stomach usually maintains a pH of 6. The publications “Effects of gastric pH profile on proteolytic digestion of mixed β1g-xanthan biopolymer gels,” Dekkers et al. [DOI:10.1039 / c5fo01085c], “Development and validation of dynamic models of the gastrointestinal tract,” Minekus, 1998, and “pH and lipase related to in vitro models of gastric digestion,” Sams et al. [DOI: 10.1039 / c5fo00930h] illustrate the kinematic behavior of gastric pH (Non-Patent Literature 10). In the context of the present invention, the focus is on the concept of satiety. The inventors of the present invention aim to induce satiety, particularly during meals, and to achieve satiety as quickly as possible after the start of a meal. Therefore, it is important to consider the effect of the LXO composition of the present invention when ingested at the start of a meal (or immediately afterward). Advantageously, this effect can be monitored for approximately 60 minutes after the start of a meal.

[0104] Therefore, the above experiment was conducted at pH=6, or in some cases at pH=4, taking into account the period of pH decrease after food intake. The present invention particularly aims to reduce the amount of food consumed during meals.

[0105] The compositions of the present invention are primarily intended for use before, at the start of, or during meals. A preferred first application of the compositions is in the form of a powder ("doy pack" or "stick pack" type) intended to be pre-dispersed in beverages. A second example is encapsulating the compositions of the present invention or incorporating them directly into food products.

Claims

1. An oral nutritional composition comprising a combination of three edible components, wherein the components are (i) an extract of the seeds of Ceratonia siliquea, (ii) a polysaccharide derived from Xanthomonas campestris, and (iii) an extract of cacti of the genus Opuntia.

2. An oral nutritional composition according to claim 1, wherein the extract derived from the seeds of Ceratonia silique is carob (L).

3. An oral nutritional composition according to claim 1 or 2, wherein the polysaccharide derived from Xanthomonas campestris is xanthan gum (X).

4. An oral nutritional composition according to any one of claims 1 to 3, wherein the cactus of the genus Opuntia is the species Opuntia ficus-indica (O).

5. An oral nutritional composition according to any one of claims 1 to 4, wherein the cactus extract of the genus Opuntia is obtained from one or more leaf branches of the species Opuntia ficus-indica (O).

6. An oral nutritional composition according to any one of claims 2 to 5, wherein the weight percentage of carob gum (L) is between 30% and 90%, the weight percentage of xanthan gum (X) is between 10% and 40%, and the weight percentage of Opuntia ficus-indica is between 10% and 30%.

7. An oral nutritional composition according to claim 6, wherein the weight percentage of carob gum (L) is 45%, the weight percentage of xanthan gum (X) is 30%, and the weight percentage of Opuntia ficus-indica is 25%.

8. An oral nutritional composition according to any one of claims 1 to 7, comprising a combination of the three components mentioned above.

9. An oral nutritional composition according to any one of claims 1 to 8, for use in the treatment and / or prevention of symptoms selected from obesity and metabolic disorders in humans or animals.

10. A composition for use according to any one of claims 1 to 9, which is in a form selected from tablets, pills, capsules, granules, softgels, coated tablets, chewing gum, pastes, beverages, and syrups, preferably in the form of a powder or flour.

11. A food, or food supplement, or nutritional supplement, or meal replacement, or beverage, or beverage supplement, or pharmaceutical product, comprising the composition according to any one of claims 1 to 10.

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

13. The method according to claim 12, wherein the administration is performed before or during a meal.

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