Production method of a leavened bakery product promoting urolithin formation in the body

Abstract

The invention relates to a production method of a leavened bakery product promoting urolithin formation in the body.

Description

[0001] PRODUCTION METHOD OF A LEAVENED BAKERY PRODUCT PROMOTING UROLITHIN FORMATION IN THE BODY

[0002] Technical Field

[0003] The invention relates to a production method of a leavened bakery product promoting urolithin formation in the body.

[0004] Prior Art

[0005] Ellagitannins (ET) and ellagic acid (EA) are naturally found in high amounts in many foods and food wastes. It has been determined that these components exhibit high antioxidant activity in in vitro conditions. However, in in vivo studies, it has been determined that the bioavailability of the ET group is very low or even nonexistent. [1]

[0006] ET shows resistance to degradation in the stomach, only a portion of it is hydrolyzed to EA and absorbed in the small intestine. Consequently, free EA and a large amount of unabsorbed ET reach the colon and are metabolized into urolithins by the gut microbiota. However, due to the fact that human gut microbiotas show great variability from individual to individual, urolithin does not form at the same rate in all humans. In fact, it forms in very small amounts in a significant portion [of them]. Therefore, even if many people consume foods rich in ET content, they cannot benefit from the very valuable health benefits provided by urolithin. For example, it has been reported that the formed urolithins inhibit cancer cells thanks to their antiproliferative and apoptosis-promoting effects. However, individuals in whom urolithin formation does not take place will not be able to benefit from this advantage. Its effect on cancer is just one of the numerous health benefits of urolithin. For the effects of urolithin on health, the articles prepared by D’Amico et al. (2021) [9] and Garcia- Villalba et al. (2022) [3] can be examined.The water solubility of urolithin, which possesses many health benefits, is very low, and this causes a reduction in oral bioavailability. [4] Thus, it is necessary to promote the formation of urolithin in the intestine instead of oral intake. Furthermore, it has been determined that urolithin is significantly degraded within a short time (24 hours) even at room temperature. [6] These properties render the direct application of urolithin in the food industry almost impossible. [7, 4]

[0007] Pomegranate, strawberry, muscadine grape, walnut, ginger, blackberry, raspberry, cloudberry, boy senberry, and all kinds of food industry wastes thereof (such as rind, pulp, and sediment) are important sources of ET and EA. [8]

[0008] In the patent document numbered US2021030818A1, mixtures developed for use in balancing the microbiome are mentioned.

[0009] When the existing studies in the prior art are examined, the need for the development of the production method of the leavened bakery product which is the subject matter of the invention promoting urolithin formation in the body, has been arisen.

[0010] Object of the Invention

[0011] The object of this invention is to develop a production method of a leavened bakery product promoting urolithin formation in the body.

[0012] Detailed Description of the Invention

[0013] A production method of a leavened bakery product promoting urolithin formation in the body, and comprises;

[0014] - Preparing the dough by adding lyophilized powdered pomegranate juice sediment obtained by natural sedimentation, either alone or by mixing with pomegranate rind, necessarily together with Saccharomyces cerevisiae. to the flour,Adding spore-forming probiotics in the ability to form urolithin to the dough by encapsulating them,

[0015] - Baking the obtained dough.

[0016] In the method subject of the invention, first, after the lyophilized powdered ET source is added to the flour at a certain ratio, the dough will be prepared by adding the other ingredients of the bakery products (water, salt, oil, sugar, etc.) as well. The first kneading and fermentation process is carried out. At this stage, S. cerevisiae found in leavened products will hydrolyze the ET source added to the dough into EA. Thus, the production of an EA-rich leavened bakery product will be ensured.

[0017] In the 2nd stage, spore-forming probiotics in the ability to form urolithin (species belonging to Bacillus, Sporolactobacillus and Brevibacillus genera, etc.) will be encapsulated with an encapsulation material soluble at intestinal pH (carboxymethyl cellulose, calcium alginate, calcium alginate-resistant starch mixture, alginate-chitosan mixture, reconstituted skim milk, gum arabic, maltodextrin, inulin, etc.) and will be added to the dough and a light kneading process will be performed. Subsequently, the baking process is carried out. As an alternative to this, probiotics capable of forming urolithin will be added to a prepared edible film, and the products will be coated with this film after baking. In this way, the EA formed in the leavened bakery product will be converted into urolithin by the gut microbiota supported by the probiotics that will be released into the intestine after bread consumption.

[0018] The combined addition of both the ET source and the probiotic that will convert this source into urolithin in the intestine to a product group consumed almost daily by the consumer has been ensured. The addition of only one of these to the product is of no significance "in terms of urolithin formation in the body". Furthermore, the ET source is converted into EA by utilizing a yeast (5. cerevisiae) found in the own composition of leavened bakery products.In the process from production to the end of digestion in the human body, the use of "spore-forming probiotics" has been preferred in order to ensure that the probiotics remain active at the highest level in leavened bakery products. Since, spore-forming probiotics can maintain their viability even at the temperature reached during the baking of bread (270 °C, [9]). In addition, they must be encapsulated in order to ensure the release of these probiotics in the intestine and to protect their stability at the highest level until they reach the intestine.

[0019] References:

[0020] 1. Gonzalez-Sarrfas, A., Garda- Villalba, R., Nui'iez-Sanchez, M. A., Tome-Carneiro, J., Zafrilla, P., Mulero, J., ... & Espfin, J. C. (2015). Identifying the limits for ellagic acid bioavailability: A crossover pharmacokinetic study in healthy volunteers after consumption of pomegranate extracts. Journal of Functional Foods, 19, 225-235.

[0021] 2. Xian, Y., Fan, R., Shao, J., Toney, A. M., Chung, S., & Ramer-Tait, A. E. (2021). Polyphenolic fractions isolated from red raspberry whole fruit, pulp, and seed differentially alter the gut microbiota of mice with diet-induced obesity. Journal of Functional Foods, 76, 104288.

[0022] 3. Garcia- Villalba, R., Gimenez-Bastida, J. A., Cortes-Martfn, A., Avila-Galvez, M. A., Tomas-Barberan, F. A., Selma, M. V., ... & Gonzalez-Sarrfas, A. (2022). Urolithins: a comprehensive update on their metabolism, bioactivity, and associated gut microbiota. Molecular nutrition & food research, 66, 2101019.

[0023] 4. Hu, Y., Zhang, L., Wei, L. F., Lu, F. Y., Wang, L. H., Ding, Q., ... & Tu, Z. C. (2023). Liposomes encapsulation by pH driven improves the stability, bioaccessibility and bioavailability of urolithin A: A comparative study. International Journal of Biological Macromolecu / es, 253, 127554.

[0024] 5. Landete, J. M. (2011). Ellagitannins, ellagic acid and their derived metabolites: A review about source, metabolism, functions and health. Food Research International, 44, 1150-1160.6. Korczak, M., Roszkowski, P., Granica, S., & Piwowarski, J. P. (2022). Conjugates of urolithin A with NSAIDs, their stability, cytotoxicity, and antiinflammatory potential. Scientific reports, 12, 11676.

[0025] 7. Ryu, D., Mouchiroud, L., Andreux, P. A., Katsyuba, E., Moullan, N., Nicolet-dit-Felix, A. A., ... & , Auwerx, J. (2016). Urolithin A induces mitophagy and prolongs lifespan in C. elegans and increases muscle function in rodents. Nature medicine, 22, 879-888.

[0026] 8. Larrosa, M., Gonzalez-Sarrfas, A., Garda-Conesa, M. T., Tomas-Barberan, F. A., & Espfn, J. C. (2006). Urolithins, ellagic acid-derived metabolites produced by human colonic microflora, exhibit estrogenic and antiestrogenic activities. Journal of agricultural and food chemistry, 54, 1611-1620.

[0027] 9. Poshadri, A., HW, D., UM, K., & SD, K. (2022). Bacillus coagulans and its spore as potential probiotics in the production of novel shelf-stable foods. Current Research in Nutrition & Food Science, 10(3).

Claims

CLAIMS1. A production method of a leavened bakery product promoting urolithin formation in the body, characterized in that it comprises;preparing the dough by adding lyophilized powdered pomegranate juice sediment obtained by natural sedimentation, either alone or by mixing with pomegranate rind, necessarily together with Saccharomyces cerevisiae, to the flour;adding spore-forming probiotics to the dough by encapsulating them; - baking the obtained dough.

2. The method according to Claim 1, characterized in that the encapsulation process is performed with an encapsulation material such as carboxymethyl cellulose, calcium alginate, calcium alginate-resistant starch mixture, alginate-chitosan mixture, reconstituted skim milk, gum arabic, maltodextrin or inulin.

3. The method according to Claim 2, characterized in that the spore-forming probiotics are species belonging to the genera Bacillus, Sporolactobacillus or Brevibacillus.

4. The method according to Claim 1, characterized in that the probiotics are also applied as an edible film after the baking process.