Prebiotic compositions and uses thereof

Abstract

The present invention relates to compositions for weight management comprising: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying component. The composition may also be used for the treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease.

Claims

1. A method of treating obesity in a subject comprising administering to the subject a composition produced by mixing the following: a) a microbiome modifying component comprising 3 grams to 30 grams of a fructooligosaccharides (FOS) prebiotic; b) a dietary fibre comprising 0.5 grams to 15 grams of glucomannan; and c) 50 g to 1000 g chromium.

2. The method of claim 1 wherein the composition is in the form of a tablet.

3. The method of claim 1 wherein the composition is in the form of a food product.

4. The method of claim 3, wherein the food product is a dough-based product or yogurt.

5. The method of claim 4, wherein the dough-based product is a bread.

6. The method of claim 5, wherein a 90 gram serving size of the bread comprises: 5 grams to 7 grams fructooligosaccharides; 1 gram glucomannan fibre; and 130 micrograms chromium.

7. The method of claim 4, wherein the food product is a yogurt.

8. The method of claim 7, wherein a 150 gram serving size of the yogurt comprises: 6 grams fructooligosaccharides; 1 gram glucomannan; and 130 micrograms chromium picolinate.

9. The method of claim 1 wherein the microbiome modifying component further comprises one or more microbial strains.

10. The method of claim 9 wherein the one or more microbial strains comprise Streptococcus thermophiles and Lactobacillus bulgarius.

11. The method of claim 1 wherein the composition is in the form of a powder.

12. The method of claim 1 wherein the microbiome modifying component further comprises a growth medium for one or more microbial strains.

13. The method of claim 1, wherein the composition is formulated as a capsule and further comprises an excipient or carrier.

14. The method of claim 1 wherein the composition is in the form of a dietary supplement.

15. The method of claim 1 wherein the composition is produced by a method comprising the steps of: providing the microbiome modifying component in a range of 3 grams to 30 grams; providing the dietary fibre in a range of 0.5 grams to 15 grams; and providing the chromium in a range of 50 g to 1000 g; and mixing the microbiome modifying component, the dietary fiber and the chromium together to form the composition.

Description

EXAMPLES

(1) The figures accompanying the below examples are as follows:

(2) FIG. 1 shows photographs of cross-sectional and side views of a bread made according to the recipes outlined in the bread Example A; and

(3) FIG. 2 shows photographs of three jars of yoghurt prepared according to the recipes outlined in the yoghurt Example B, in which (moving left to right) the yoghurt products produced were (1) fruit on the bottom, (2) fruit mixed in as pieces and (3) fruit mixed in homogeneous.

Example ABread

(4) Bread products were prepared to compare whether the addition of glucomannan and FOS or glucomannan and prebiotics detrimentally affected the production properties and consumer experience of the bread. Bread was produced according to the following recipes:

(5) TABLE-US-00002 Standard % Strong white flour 59.17 Salt 1.18 Flour improver 1.18 Sugar 1.18 Vegetable shortening 2.96 Yeast 1.78 Water 32.54 Total 100.00

(6) TABLE-US-00003 1. GLU/FOS % Strong white flour 55.93 Salt 1.12 Flour improver 1.12 Sugar 1.12 Vegetable shortening 2.80 Yeast 1.68 Water 30.76 Glucomannan 1.89 FOS 3.59 Total 100.00

(7) TABLE-US-00004 2. GLU/BioEcolians (prebiotic) % Strong white flour 55.93 Salt 1.12 Flour improver 1.12 Sugar 1.12 Vegetable shortening 2.80 Yeast 1.68 Water 30.76 Glucomannan 1.89 BioEcolians 3.59 Total 100.00

(8) TABLE-US-00005 3. GLU/Bi muno (prebiotic) % Strong white flour 55.82 Salt 1.12 Flour improver 1.12 Sugar 1.12 Vegetable shortening 2.79 Yeast 1.67 Water 30.70 Glucomannan 1.89 Bi muno 3.77 Total 100.00

(9) All of the recipes were mixed and proved for approximately 45 minutes prior to cooking at 200 C. for 8-10 minutes.

(10) In comparison to the standard recipe, samples 2, Glucomannan and FOS, 3 and 4, Glucomannan and Bio Ecolians and Glucomannan and Bi muno mixed well with no issues. The dough itself was slighter tougher to work than the standard product but this did not pose a significant issue. Photographs of the different breads are shown in FIG. 1.

(11) The product containing Glucomannan (90% Glucomannan) and FOS, proved prior to baking but failed to rise to the level achieved by the standard product and had a denser, more closed structure post cooking. Colour development in excess of the standard product was quickly evidenced during the cooking process. This is as a result of the fructooligosaccharides being high in sugar.

(12) Upon a short organoleptic assessment of the product amongst the qualified sensory panel, an increased sweetness was clearly evident in this adapted recipe.

(13) Roll volume was also affected with the Glucomannan and BioEcolians sample and the Glucomannan and Bimuno sample. The impact on colour was less significant and produced acceptable products. Both products appeared denser in texture than the standard and did not rise during proving to the same degree as the standard product (within the same timeframe). Organoleptic assessment by the trained sensory panel agreed that both these products were acceptable in comparison to standard.

(14) It was felt that the combination of Glucomannan and FOS in the levels tested could produce an acceptable product when included in a sweeter bread product such as a tea cake, hot cross bun or malt loaf for example.

(15) The sample containing the Glucomannan and BioEcolians sample and the Glucomannan and Bimuno sample were considered to be comparable to the standard product and acceptable in terms of colour, texture and flavour.

Example BYoghurt

(16) A yoghurt product was prepared in order to investigate the potential of using a composition according to the invention in a weight management yoghurt product. In particular, the formulation, blending and organoleptic properties were investigated.

(17) Three EFSA (European Food Safety Authority) approved ingredients, GOS prebiotic, glucomannan and chromium were added to a yoghurt produced via the common yoghurt protocol using a unique combination of strains of Streptococcus thermophilus and Lactobaccillus bulgaricus in order to assess product acceptability via a panel (n=4). Different formulations were tested and two types were considered acceptable in terms of taste, texture/consistency and mouth feel.

(18) In the recipe, the yoghurt was prepared separately using 2 production strains: Streptococcus thermophilus and Lactobaccillus bulgaricus. The combination of these 2 strains led to a high viscosity yoghurt (69 sec posthumus).

(19) To the standard ingredients, GOS prebiotic, glucomannan and chromium were added via the fruit. A serving size of 150 g was used which contained per serving size 6 g of prebiotic, 1 g of glucomannan, 130 g chromium.

(20) TABLE-US-00006 Standard GLU GLU/Chro/prebiotic Formulation g/100 g g/100 g g/100 g yoghurt 75 74 67 sucrose 5 5 5 chromiumchloride 1% 0.0087 glucomannan 0.67 0.67 GOS 56% 7.1 fruitpreparation 20 20 20

(21) In these recipes, the same type of yoghurt was used. However, if desired, the protein and sucrose content of the yoghurt may be adjusted to optimise the protein and desired sweetness.

(22) The yoghurt was prepared using the common yoghurt protocol. To the yoghurt a strawberry fruit preparation was added. In comparison to the standard recipe, GOS prebiotic, glucomannan and/or chromium were mixed with the strawberry fruit preparation with no issues. After mixing in the glucomannan, the strawberry fruit preparation became very viscous/thick within 30 min which was consequently used to prepare the fruited yoghurt in three ways after addition of the ingredients. Direct mixing of the fruit preparation and yoghurt to a homogeneous product; Directly adding the fruit preparation on the bottom to stiffen, before pouring the yoghurt on top; and Stiffening the strawberry preparation and gently mixing in the yoghurt to maintain pieces.

(23) With reference to FIG. 2, three types of yoghurt were prepared and tested: (1) fruit on the bottom, (2) fruit mixed in as pieces and (3) fruit mixed in homogeneous. Upon a short organoleptic assessment of the product type by consumer type panel (n=4) the different preparations revealed different sensations: (Type 1) The key effect of the addition of the glucomannan to the fruit was that although the visual impression was that it was a tough gel, it was actually very smooth, viscous and easy to smoothen in the mouth. Yoghurt flavour was recognizable. (Type 2) The presence of fruit pieces (or on the bottom and mixed in with the yoghurt portion) provided a more fruity sensation of the product. Yoghurt flavour was recognizable. (Type 3) The homogeneous product was evaluated as gluey like/sticky and coating the mouth with a less attractive flavour.

(24) All yoghurt types had a thickness which was expected for a stirred yoghurt type. The sweetness of the yoghurt types differed. The yoghurt type 1 was regarded as less sweet compared to type 3.

(25) The combination of GOS, glucomannan, chromium in the levels tested could produce an acceptable product when used by addition via a fruit preparation. The samples containing ingredients in the fruit preparation and provided as fruit on the bottom and/or as pieces in the product (type 1 and type 2) were considered the best and acceptable in terms of taste, texture/consistency and mouth feel.

Example Formulations

(26) The following formulations are theoretical examples of formulations which may be prepared and consumed as a formulation dose in a capsule, tablet or powder form or pre-blended with a food product such as a dough-based product or yoghurt.

(27) Formulation 1: Glucomannan, FOS and Chromium

(28) 1 g glucamannan

(29) 5 g FOS

(30) 130 g chromium

(31) Formulation 2: Glucomannan and Chromium alone

(32) 1 g glucamannan

(33) 130 g chromium

(34) Formulation 3: Glucomannan and FOS

(35) 1 g glucamannan

(36) 5 g FOS

(37) Formulation 4: Glucomannan and a Low Gas Producing Prebiotic

(38) 1 g glucamannan

(39) 5 g BioEolians

(40) All of the above example formulations are intended to be administered three times a day with water.

(41) The forgoing embodiments are not intended to limit the scope of the protection afforded by the claims, but rather to describe examples of how the invention may be put into practice.

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