Hypoglycemic hyper-branched maltodextrins

Abstract

Hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1,700 and at most 3,000 daltons, characterized in that same have: a 1,6 glucoside bond content between at least 30 and at most 45%; a soluble indigestible fiber content, which is determined according to the AOAC No. 2001-03 method, between at least 75 and at most 100%; and a hypoglycemic capacity expressed according to a test A, which:—in vitro, results in an 80 to 90% reduction of the α-amylase hydrolysis of standard maltodextrins, and—in situ, by a 30 to 45% reduction in the intestinal digestive activity of standard maltodextrins.

Claims

1. Hyper-branched maltodextrins having a dextrose equivalent (DE) between 8 and 15 and a weight average molecular weight (Mw) between 1700 and 3000 daltons, the maltodextrins having: a 1.fwdarw.6 glucosidic bond content between 30% and 45%; a soluble indigestible fiber content, determined according to AOAC method No. 2001-03, between 75% and 100%, and a hypoglycemic capacity, expressed according to a test A, which results: in vitro, in an 80% to 90% reduction in the α-amylase hydrolysis of standard maltodextrins, and in situ, in a 30% to 45% reduction in the intestinal digestive activity of standard maltodextrins.

2. The hyper-branched maltodextrins of claim 1, having a DE between 8 and 12 and a weight average molecular weight (Mw) between 2500 and 3000 daltons, characterized by: a 1.fwdarw.6 glucosidic bond content between at 30% and 35%, and a soluble indigestible fiber content, determined according to AOAC method No. 2001-03, between 75% and 80%.

3. The hyper-branched maltodextrins of claim 1, wherein the maltodextrins have: a DE between 12 and 15, a weight average molecular weight (Mw) between 1700 and 2500 daltons, a 1.fwdarw.6 glucosidic bond content between at 35% and 45%, and a soluble indigestible fiber content, determined according to AOAC method No. 2001-03, between 80% and 100%.

4. A process for preparing the hyperbranched maltodextrins of claim 1, comprising: (a) preparing a dehydrated acidified starch having a moisture content of less than 5%, preferably less than or equal to 4%, (b) treating the dehydrated acidified starch in a thin-layer reactor at a temperature between 120 and 300° C., preferably between 150 and 200° C., (c) collecting, purifying and preferably concentrating the branched starch derivatives resulting from step (b), (d) carrying out a molecular fractionation of said branched starch derivatives so as to obtain a fraction having: i. an Mn between 250 and 400 g/mol, ii. a polydispersity index between 2 and 3, iii. a reducing sugar content between 20% and 30%, and iv. a 1˜6 glucosidic bond content between 30% and 35% (e) optionally, treating the low-molecular-weight fraction resulting from step (d) with an amyloglucosidase, (f) treating the solution resulting from step (d) or (e) on a chromatographic column so as to exclude the oligomers having a degree of polymerization of 1 and 2, and (g) recovering hyper-branched maltodextrins resulting from step (f) having a dextrose equivalent (DE) between at least 8 and at most 15 and a weight average molecular weight (Mw) between at least 1700 and at most 3000 daltons, a 1˜6 glucosidic bond content between at least 30% and at most 45%; a soluble indigestible fiber content, determined according to AOAC method No. 2001-03, between at least 75% and 100%, and a hypoglycemic capacity, expressed according to a test A, which results: in vitro, in an 80% to 90% reduction in the α-amylase hydrolysis of standard maltodextrins, and in situ, in a 30% to 45% reduction in the intestinal digestive activity of standard maltodextrins.

5. A food product or pharmaceutical product comprising the hyper-branched maltodextrins of claim 1.

6. A method for preparing food product or pharmaceutical product, comprising combining the hyper-branched maltodextrins of claim 1 with a food product or pharmaceutical product composition.

7. A method for preparing food product or pharmaceutical product, comprising combining the hyper-branched maltodextrins as obtained according to the process of claim 4 with a food product or pharmaceutical product composition.

8. The hyper-branched maltodextrins of claim 1, wherein the maltodextrins have a number-average molecular weight (Mn) of between 865 g/mol to 1595 g/mol.

Description

EXAMPLE 1: PREPARATION OF THE HYPER-BRANCHED MALTODEXTRINS IN ACCORDANCE WITH THE INVENTION

(1) Wheat starch is acidified with hydrochloric acid in a proportion of 19.6 meq H+/kg dry, and then dried to a residual moisture content of 4%.

(2) This raw material is then introduced into a Buss PR 46 kneader maintained at a temperature of 180° C., at a flow rate of 20 kg/h, with a residence time of 5 seconds.

(3) The reaction is rapidly stopped by spraying cold water at 15° C.

(4) After purification by filtration, and discoloration on adsorbent resins and on cationic and anionic resins, the resulting branched starch derivatives are brought back to a solids content of 50%.

(5) The product obtained is subjected to chromatography on Purolite C 145 macroporous strong cationic resin in potassium form, with a particle size of 250-350 μm, configured in 6 plates of 200 liters, maintained at 75° C.

(6) The feed flow rates for the branched starch derivative syrup and for the elution water are fixed at 60 l/h and 400 l/h, at the level of the first and third plates, respectively. The choice of the second-plate and fourth-plate output flow rates conditions the obtaining of the high-molecular-weight and low-molecular-weight branched maltodextrin fractions.

(7) The flow rate at the output of the fourth plate is fixed at 140 l/h. The fraction having an Mn of 400 g/mol is obtained with an adjustment of the chromatographic parameters fixing the yield at 30% (the yield being understood here to be the proportion of solids extracted from this high-molecular-weight fraction relative to the solids introduced into the chromatographic system).

(8) The results of analysis of this low-molecular-weight fraction (product (A)), after chromatography, are grouped together in Table I below.

(9) TABLE-US-00001 TABLE I Product (A) DE 30 Mn (g/mol) 400 Mw (g/mol) 1250 Polydispersity index (Mw/Mn) 3.1 DP1 + DP2 (%) 35 1, 2 bonds (%) 11 1, 3 bonds (%) 12 1, 4 bonds (%) 44 1, 6 bonds (%) 33 AOAC fiber contents (%/dry) 70.4

(10) The exclusion of the DP1 and DP2 molecules is carried out by passing this low-molecular-weight fraction over a UBR 35 K chromatography column in Na.sup.+ form.

(11) The weight yield is estimated at 50%.

(12) The resulting product is demineralized on cationic (C150 from Purolite) and anionic (Amberlite IRA 910 from Rohm & Haas) resins, and then optionally atomized.

(13) The results of analysis of this hyper-branched maltodextrin in accordance with the invention (product (B)) are grouped together in Table II below.

(14) TABLE-US-00002 TABLE II Product (B) DE 9 Mn (g/mol) 1595 Mw (g/mol) 2715 Polydispersity index (Mw/Mn) 1.7 DP1 + DP2 (%) <0.5 1, 2 bonds (%) 10.3 1, 3 bonds (%) 9.4 1, 4 bonds (%) 49.6 1, 6 bonds (%) 30.7 AOAC fiber contents (%/dry) 78

(15) Exclusion of the DP1 and DP2 molecules is also carried out on the product (A) pretreated with amyloglucosidase (Optidex® L300A from Genencor; 0.5% on a dry basis, pH 4.5, at 60° C. for 8 hours).

(16) The results of analysis of this hyper-branched maltodextrin in accordance with the invention (product C)) are grouped together in Table III below.

(17) TABLE-US-00003 TABLE III Product (C) DE 14 Mn (g/mol) 865 Mw (g/mol) 2090 Polydispersity index (Mw/Mn) 2.4 DP1 + DP2 (%) 5.3 1, 2 bonds (%) 9.2 1, 3 bonds (%) 10.4 1, 4 bonds (%) 37.6 1, 6 bonds (%) 42.8 AOAC fiber contents (%/dry) 91.4

(18) The treatment with amyloglucosidase followed by exclusion of the DP1 and DP2 molecules thus makes it possible to obtain the hyper-branched maltodextrins with a reinforced AOAC fiber content.

EXAMPLE 2: MEASUREMENT OF THE HYPOGLYCEMIC ROLE OF THE HYPER-BRANCHED MALTODEXTRINS OF THE INVENTION

(19) The evaluation, in vitro, of the effect inhibiting α-amylase hydrolysis of standard maltodextrins and, in situ, of the inhibitory effect on intestinal digestion of standard maltodextrins was therefore carried out on the two products prepared according to the processes described in Example 1.

(20) The result of the factor of inhibition of the pig pancreatic α-amylase activity on Glucidex® 6, in the presence of the hyper-branched maltodextrins (B) and (C) of Example 1, is given in the following table.

(21) A branched maltodextrin in accordance with those prepared according to the teaching of patent EP 1 006 128 from the applicant company (sold by the applicant company under the brand name Nutriose® FB10), and commercial products, are also tested as controls.

(22) By way of information, Nutriose® FB10 has the following characteristics: DE: 10 Mw: 3996 daltons 1.fwdarw.6 glucosidic bond content: 33%.

(23) With regard to polydextrose (sold under the brand name Litesse®), it has: a DE: 8 an Mw: 1700 daltons a 1.fwdarw.6 glucosidic bond content: 42%

(24) TABLE-US-00004 TABLE IV Factor of inhibition of Product tested α-amylase activity on Glucidex ® 6 Product (B) 91.9% Product (C) 81.1% Nutriose ® FB 10 49.6% Litesse ® 29.4%

(25) With regard to the measurement of the inhibition of the intestinal digestion, carried out in accordance with the test presented above, it is carried out on Glucidex® 6 at 10 g/l, the product (B) at 10 g/l and product (C) tested at 10 g/l.

(26) The results of % hydrolysis obtained over time are given in the following table.

(27) TABLE-US-00005 TABLE VI 30 minutes 60 minutes 120 minutes Glucidex ® 6 59.7 ± 9.3.sup.  87.9 ± 5.8.sup.  98.0 ± 1.8.sup.  Product (B) 20.7 ± 3.6 * 27.7 ± 6.2 * 33.8 ± 6.8 * Glucidex ® 6 + 30.6 ± 9.1 * 51.0 ± 6.4 * 63.9 ± 3.6 * product (B) * p < 0.001 with respect to Glucidex ® 6

(28) The product (B) makes it possible to limit the hydrolysis of Glucidex® 6. At the end of intestinal perfusion, the percentage hydrolysis of Glucidex® 6 is 63.9% compared with 98.0% obtained when Glucidex® 6 is tested alone.

(29) TABLE-US-00006 TABLE VII 30 minutes 60 minutes 120 minutes Glucidex ® 6 59.7 ± 5.3.sup.  84.9 ± 4.4.sup.  100.5 ± 1.3   Product (C) 12.4 ± 9.4 * 13.7 ± 4.0 * 20.5 ± 7.4 * Glucidex ® 6 + 25.6 ± 8.0 * 41.8 ± 4.5 * 56.9 ± 5.8 * product (C) * p < 0.001 with respect to Glucidex ® 6

(30) The product (C) makes it possible to limit the hydrolysis of Glucidex® 6. At the end of intestinal perfusion, the percentage hydrolysis of Glucidex® 6 is 56.9% compared with 100.5% obtained when Glucidex® 6 is tested alone.