Consumable product comprising malted de-hulled oats
阅读说明：本技术 包含麦芽化脱壳燕麦的可消耗产品 (Consumable product comprising malted de-hulled oats ) 是由 伊瓦尔·伦罗斯 施琳 里卡尔德·兰德伯格 于 2019-09-30 设计创作，主要内容包括：本公开涉及包含麦芽化脱壳燕麦和/或麦芽化脱壳燕麦的浸出液的可消耗产品,其中,所述可消耗产品在对象中消耗后诱导内源性产生抗分泌因子(AF)蛋白和/或其片段。本文公开的可消耗产品中包含的麦芽化脱壳燕麦通过新的麦芽化方法生产。在可消耗产品中包含的麦芽化脱壳燕麦和/或麦芽化脱壳燕麦的浸出液包含(i)燕麦生物碱D,其中(i)的浓度与相应的非麦芽化脱壳燕麦相比更高,以及任选的选自由以下组成的组的化合物中的一者或多者：(ii)燕麦生物碱A、(iii)燕麦生物碱C、(iv)燕麦生物碱C甲酯、(v)(Z)-N-阿魏酰5-羟基邻氨基苯甲酸、(vi)燕麦生物碱G和(vii)选自由愈创木酚或其衍生物、L-色氨酸、DL-苯丙氨酸及其任意组合组成的组的化合物,其中,(ii至vii)中的一者或多者的浓度与相应的非麦芽化脱壳燕麦相比更高。本公开进一步提供了可消耗产品作为用于人和/或动物的食物或饲料的用途、以及医学用途。(The present disclosure relates to a consumable product comprising malted de-hulled oats and/or leachate of malted de-hulled oats, wherein the consumable product induces endogenous production of an Antisecretory Factor (AF) protein and/or fragments thereof upon consumption in a subject. The malted hulled oats included in the consumable products disclosed herein are produced by a novel malting process. The malted de-hulled oats and/or the leachate of malted de-hulled oats that is comprised in the consumable product comprises (i) avenanthramide D, wherein the concentration of (i) is higher compared to the corresponding non-malted de-hulled oats, and optionally one or more of the compounds selected from the group consisting of: (ii) avenanthramide a, (iii) avenanthramide C, (iv) avenanthramide cfmethylester, (v) (Z) -N-feruloyl 5-hydroxyanthranilic acid, (vi) avenanthramide G and (vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan, DL-phenylalanine and any combination thereof, wherein the concentration of one or more of (ii to vii) is higher compared to the corresponding non-malted hulled oats. The present disclosure further provides the use of the consumable product as food or feed for humans and/or animals, as well as medical uses.)
1. A consumable product comprising malted de-hulled oats and/or a leachate of the malted de-hulled oats, wherein the malted de-hulled oats are produced by a malting process characterized by comprising:
a. the oat kernel is subjected to hulling so as to remove the oat kernel,
b. wet steeping the hulled oat kernels at a temperature of 5 ℃ to 20 ℃,
c. germinating the dehulled oat kernels at a temperature of 5 ℃ to 20 ℃,
d. optionally repeating any of steps b to c, followed by
e. Drying the de-hulled oat kernels at an air temperature not exceeding 80 ℃,
wherein the malted de-hulled oats comprise a higher concentration of avenanthramides D than corresponding non-malted de-hulled oats, and wherein the consumable product induces endogenous production of an Antisecretory Factor (AF) protein and/or fragments thereof upon consumption in a subject.
2. The consumable product of claim 1, wherein the wet steeping of the de-hulled oat kernels in step b is carried out at a temperature of 7 ℃ to 15 ℃ for 1 day to 5 days.
3. The consumable product of claim 1 or 2, wherein the wet steeping of the de-hulled oat kernels in step b is carried out at a temperature not exceeding 15 ℃ for at least 20 hours, at least 24 hours or at least 26 hours.
4. The consumable product of any one of the preceding claims, wherein the germination of the de-hulled oat kernels in step c is carried out at a temperature of 12 ℃ to 15 ℃ for 5 days to 9 days.
5. The consumable product of any one of the preceding claims, wherein the germination of the de-hulled oat kernels in step c is carried out at a temperature not exceeding 12 ℃ for 9 days.
6. The consumable product of any one of claims 1 to 4 wherein the germination of the de-hulled oat kernels in step c is carried out at a temperature not exceeding 15 ℃ for 7 days.
7. The consumable product of any one of the preceding claims, wherein the malted de-hulled oats comprise:
(i) the content of the oat alkaloid D is shown in the specification,
wherein the concentration of (i) is at least 100% higher compared to corresponding non-malted de-hulled oats.
8. The consumable product of any one of the preceding claims, wherein the malted de-hulled oats further comprise one or more of:
(ii) the content of the oat alkaloid A is shown in the specification,
(iii) the content of the oat alkaloid C is as follows,
(iv) the ester of avenanthramide C methyl ester,
(v) (Z) -N-feruloyl 5-hydroxyanthranilic acid, and optionally
(vi) Avenanthramide G, and
wherein the concentration of one or more of (ii), (iii), (iv), (v), and (vi) is higher compared to a corresponding non-malted de-hulled oat.
9. The consumable product of any one of the preceding claims, wherein the malted de-hulled oats further comprise:
(vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan, DL-phenylalanine, and any combination thereof,
wherein the concentration of one or more of (vii) is higher compared to the corresponding non-malted de-hulled oats.
10. The consumable product of any one of the preceding claims, wherein the guaiacol derivative is ferulic acid, sinapic acid and/or p-coumaric acid.
11. The consumable product of any one of the preceding claims, wherein the consumable product comprises malted de-hulled oats and/or leachate of the malted de-hulled oats in an amount sufficient to increase the amount of anti-secretory proteins and/or fragments thereof in the blood of a subject to at least about 1 unit/ml.
12. The consumable product of any one of the preceding claims, wherein the consumable product comprises malted de-hulled oats and/or leachate of the malted de-hulled oats in an amount sufficient to increase the amount of ASP units in a subject's blood to at least about 1 unit per milliliter.
13. The consumable product of any one of the preceding claims, wherein the consumable product consists of malted de-hulled oats and/or a leachate of malted de-hulled oats.
14. The consumable product of any one of the preceding claims, which is a food, feed, food supplement and/or nutritional agent.
15. The consumable product of claim 14, which is for human and/or animal consumption.
16. The consumable product according to any one of claims 14 to 15, which is a feed for an animal, such as an avian and/or a livestock animal.
17. The consumable product of any of the preceding claims, which is in the form of a liquid, a solid, or a combination thereof.
18. The consumable product of any one of the preceding claims, which has anti-secretory, anti-diarrheal and/or anti-inflammatory properties.
19. The consumable product of any one of the preceding claims, which is a functional food product and/or a pharmaceutical product for use as a medicament.
20. Use of a consumable product according to any one of the preceding claims for the treatment, prevention, amelioration and/or prophylactic treatment of an abnormal physiological condition caused by a pathologically high level of bodily fluid excretion.
21. Use of a consumable product according to any one of the preceding claims in the treatment of a condition responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient.
22. Use of the consumable product of any one of claims 20 to 21, wherein the condition is selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumor, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, compartment syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
23. Use of a consumable product according to any one of the preceding claims for the preparation of a pharmaceutical composition for the treatment, prevention, amelioration and/or prophylactic treatment of an abnormal physiological condition caused by a pathologically high level of bodily fluid excretion.
24. Use of a consumable product according to any one of the preceding claims in the manufacture of a pharmaceutical composition for the treatment of a condition responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient.
25. Use of the consumable product of any one of claims 23 to 24, wherein the condition is selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumor, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, compartment syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
26. A method for treating, ameliorating and/or preventing an abnormal physiological condition caused by a pathologically high level of fluid excretion.
27. A method for treating, ameliorating and/or preventing a condition responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient, comprising administering to a subject/patient in need thereof a sufficient amount of a consumable product according to any of the preceding claims.
28. A method for the treatment, amelioration and/or prevention of a condition according to any of claims 26 to 27, wherein the condition is selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumor, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, compartment syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
Technical Field
The present disclosure relates to a consumable product comprising malted (malted) hulled oats and/or a leachate of the malted hulled oats, wherein the consumable product induces endogenous production of an Antisecretory Factor (AF) protein or fragment thereof upon consumption in a subject. Malted oat groats of a consumable product contain (i) a significantly higher concentration of avenanthramides D than corresponding non-malted oat groats.
The consumable product according to the present disclosure comprises malted de-hulled oats obtained from a new malting process comprising the steps of: dehulling oat kernels, malting the dehulled oat kernels at a very low temperature of about 5 ℃ to about 20 ℃, followed by drying the dehulled oat kernels at an air temperature of no more than 80 ℃.
The present disclosure further relates to a consumable product comprising and/or consisting of malted de-hulled oats and/or leachate of malted de-hulled oats produced according to the malting method described herein, in an amount sufficient to increase the amount of anti-secretion factor (AF) protein and/or fragments thereof in the blood of a subject to at least about 0.7 units/ml blood, such as at least 1 unit/ml blood, and to the use of the consumable product as food or feed and/or supplement to food or feed for humans and/or animals.
Background
Antisecretory Factor (AF) proteins
Antisecretory Factors (AF) are a class of proteins that occur naturally in the body. The Antisecretory Factor (AF) protein is a 41kDa protein that was originally described as providing protection against diarrheal diseases and intestinal inflammation (for review, see Lange and2001). The Antisecretory Factor (AF) protein has long been sequenced and its cDNA cloned (see SEQ ID NO: 1). The antisecretory activity appears to be exerted predominantly by peptides located between amino acid positions 35 and 50 on the Antisecretory Factor (AF) protein sequence, which peptides comprise at least 4 to 16 (e.g. 4,6, 7, 8 or 16) amino acids having a consensus sequence. The biological effect of AF is exerted by any peptide or polypeptide comprising at least 6 amino acids of the consensus sequence, as shown in SEQ ID NO: 2(AF-6), or modifications thereof which do not alter the function of the polypeptide and/or peptide, such as the peptides shown by SEQ ID NO: 3(AF-16) or SEQ ID NO:4 (AF-8).
The Antisecretory Factor (AF) protein has been shown to be somewhat homologous to proteins S5a and Rpn10, which constitute a subunit of the 26S proteasome, a major component in all cells, more specifically in the 19S/PA700 cap. In the present disclosure, Antisecretory Factor (AF) proteins are defined as a class of homologous proteins having the same functional properties. The anti-secretory factor (AF) protein is also highly similar to angiostatin, another protein isoform known to bind thrombospondin-1 and to be associated with cancer progression.
Immunochemical and immunohistochemical studies have shown that Antisecretory Factor (AF) proteins are present and are also synthesized in most tissues and organs in vivo.
Synthetic peptides comprising antidiarrheal sequences have been previously characterized (see WO 97/08202; WO 05/030246; WO 2007/126364; WO 2018/015379).
Anti-secretory factor (AF) proteins and peptides have previously been disclosed to normalize pathological fluid transport and/or inflammatory responses, such as in the gut and in the central nervous system following cholera toxin challenge (WO 97/08202). WO97/08202 discloses the structure of certain antisecretory proteins and characterises the active part thereof. Synthetic ASPs prepared by recombinant genetic engineering or by solid phase techniques and having defined structures have been shown to have a general control effect on the flow of body fluids over living cell membranes.
Thus, in WO97/08202, it has been suggested that food and feed with the ability to induce endogenous synthetic AF or to ingest added AF can be used to treat edema, diarrhea, dehydration and inflammation. WO 98/21978 discloses the use of a product with enzymatic activity for the production of a food product that induces the formation of Antisecretory Factor (AF) proteins after consumption. WO 00/038535 further discloses such food products enriched and/or naturally enriched in native Antisecretory Factor (AF) proteins.
Anti-secretory factor (AF) proteins and fragments thereof have also been shown to improve repair of neural tissue and proliferation, apoptosis, differentiation and/or migration of stem and progenitor cells and cells derived therefrom in the treatment of conditions associated with cell loss and/or increase (WO 05/030246), and are as effective in treating and/or preventing ocular hypertension (WO 07/126364) as in treating and/or preventing compartment syndrome (WO 07/126363).
According to Swedish patent SE 9000028-2 (publication No. 466,331), it is known that the formation of Antisecretory Factors (AF) or Antisecretory Factor (AF) proteins (named ASP: also named FIL in SE 9000028-2) can be stimulated by adding certain sugars, amino acids and amides to the animal feed. The kinds and amounts of these substances used to form the ASP in the amounts of interest are determined by the methods disclosed in the patents. Briefly, the method involves the measurement of a standardized secretory response in the small intestine of rats. It is evident from this patent that the induced ASP formed directs the secretion of body fluids directly into the intestine. In said patent, the content or amount of the native antisecretory protein is defined by its effect on secretion of fluid into the small intestine of laboratory rats that have been challenged with cholera toxin (RTT-test). One ASP unit (FIL unit) corresponds to a 50% reduction in fluid flow in rat intestine compared to a control without ASP induction. Antisecretory proteins are active in very small amounts and therefore it is often easier to determine them by their effect rather than by their mass.
It is known from WO 98/21978 that ASP formation can be induced in vivo by consuming certain enzymatically active foods. The effect of induction and the resulting formation of ASP varies depending on the individual and its symptoms, and the intensity of occurrence and induction period are not predicted at present. However, they can be measured subsequently and the necessary corrections can be made under the direction of said measurements. The product mentioned may be a malted cereal, such as malted oats.
Avena sativa alkaloid (avenanthramide)
Avenanthramides are a group of phenolic compounds comprising substituted N-cinnamoyl anthranilic acids or derivatives thereof derived from cinnamic acid and anthranilic acid or derivatives thereof. Avenanthramides are mainly present in oats and are reported to impart properties such as anti-inflammatory, antioxidant and antipruritic properties. Among oats, the most abundant avenanthramides reported are avenanthramide A, B, C, O, P and Q, also known as avenanthramide 2p, 2f, 2c, 2p as shown hereindAnd 2cd. The former nomenclature, using capital letters, is referred to as the Collin (Collin) nomenclature, while the latter nomenclature is referred to as the Dimberg (Dimberg) modified nomenclature. In the butylberg nomenclature, the numbers refer to anthranilic acid or its derivatives and the letters to cinnamic acid or its derivatives. For example, "2" refers to 5-hydroxy anthranilic acid and "p" refers to p-coumaric acid. In addition, the letter "d" represents a double bond. In the examples, avenanthramide A (2p) is present with avenanthramide O (2p)d) The number of double bonds of (a) is different, as shown in scheme 1 below.
ElmeneKarlberg, Uppsala University School of Engineering (Uppsala University School of Engineering) at 6.2010, reports "A study of avenanthramides in oates for future use applications of oat alkaloids" disclose a method for enriching oat alkaloids involving steeping and germination of oats at low pH. It is stated that oat material containing oat extract subjected to this method will contain positive physiological effects caused by avenanthramides as well as beneficial effects derived from beta-glucans.
WO 2010/108277 discloses a method for increasing the avenanthramide content in oats by pseudomalting (malting). Oats are first subjected to induced or enhanced secondary dormancy and then malted at elevated temperatures for up to 5 days. The malted but unmalted oats are then dried and used directly, or further processed or milled to produce food, feed, nutritional or personal care products and ingredients.
WO 2015/179676 discloses compositions and methods of avenanthramide enriched oat based products with improved wellness benefits. The oat-based product comprises an avenanthramide component having a ratio of avenanthramide 2c:2p:2f comprising at least one of 1:1:1 or 1:2: 2. The avenanthramide component can be recovered by synthesis or by processing raw oats into a constituent oat fraction (fraction).
WO 2007/52153 shows that it is known that the concentration of avenanthramides in oat endosperm increases when immersed in water. It is also shown that avenanthramides are reported to be thermally stable to steam processing and these studies may suggest that malting oats contributes to increased antioxidant performance due to elevated levels of avenanthramides, but the effect of malting to increase antioxidant performance of oats has not been reported in the scientific literature.
It has also been reported that oats may contain or be mixed with the amino acid tryptophan.
US 4,581,847 discloses new plant genotypes, in particular new genotypes for cereal crops including maize, rice, wheat, barley, sorghum, oats, rye and millet, which produce increased levels of free tryptophan.
WO 2007/117815 discloses a high amino acid feed that has not been heat treated and a dry milling process for producing feed and ethanol. In particular, high amino acid feeds are disclosed having highly digestible proteins including amino acid residues that are substantially free of damage associated with heat input. The feed may be produced from seeds such as oats. The amino acid may comprise tryptophan.
WO 2017/09004 discloses a method for producing egg yolk with a high content of AF-16. The method comprises feeding avians (e.g., hens) a granular feed for the avian that induces AF-16 comprising at least 0.14% free tryptophan or at least 1 to 2g tryptophan per kg of feed, then harvesting eggs from the avian, separating egg yolk from the egg white, and alternatively spray drying, fluidized bed drying, grinding, leaching, extracting, evaporating, membrane filtering, and/or freeze drying the egg yolk.
It is an object of the present disclosure to provide a consumable product, e.g. a food, feed and/or food supplement or feed supplement, comprising a compound such as phenolic acid and/or avenanthramides, which upon consumption in a subject, such as a human or an animal, stimulates and/or induces endogenous production of Antisecretory Factor (AF) proteins, peptides and/or fragments thereof.
It is an object of the present disclosure to provide such a consumable product, wherein stimulating and/or inducing compounds are provided in malted hulled oats.
Furthermore, it is an object of the present disclosure to overcome or at least alleviate some of the disadvantages of known malting processes for producing food products comprising compounds such as phenolic acids and/or avenanthramides with improved health effects.
Disclosure of Invention
The present disclosure provides a consumable product comprising malted oat groats and/or a leachate of the malted oat groats, the malted oat groats comprising:
(i) the content of the oat alkaloid D is shown in the specification,
wherein the concentration of (i) is higher than the concentration of corresponding non-malted de-hulled oats, and
wherein the consumable product induces endogenous production of an Antisecretory Factor (AF) protein and/or fragments thereof upon consumption in the subject.
The malted de-hulled oats may further comprise one or more of the following:
(ii) the content of the oat alkaloid A is shown in the specification,
(iii) the content of the oat alkaloid C is as follows,
(iv) the ester of avenanthramide C methyl ester,
(v) (z) -N-feruloyl 5-hydroxyanthranilic acid, and optionally
(vi) The content of the oat alkaloid G is shown in the specification,
wherein the concentration of one or more of (ii), (iii), (iv), (v) and (vi) is higher compared to the concentration of the corresponding non-malted de-hulled oats.
The malted de-hulled oats may further comprise:
(vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan, DL-phenylalanine, and any combination thereof,
wherein the concentration of one or more of (vii) is higher compared to the concentration in the corresponding non-malted hulled oats. The guaiacol derivative may be ferulic acid, sinapic acid and/or p-coumaric acid.
The consumable products disclosed herein induce the endogenous production of Antisecretory Factor (AF) proteins and/or fragments thereof upon consumption in a subject. The degree of induction of the endogenous production of Antisecretory Factor (AF) proteins and/or fragments thereof may be modulated by providing an appropriate amount of consumable product to a subject in need thereof.
Thus, the consumable product of the present invention may be used for the treatment, prevention (prevention) and/or prophylactic treatment (prophyxiases) of abnormal physiological conditions characterized by and/or associated with increased and/or pathologically high levels of fluid excretion. In addition, the consumable products of the present invention are useful for treating and/or preventing conditions responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient. For example, the consumable product may be used to treat diarrhea, edema, and/or conditions involving inflammation in a subject (such as a human and/or an animal). In another example, the condition being treated with the consumable product described herein may be selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumors, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, compartment syndrome, lipid raft dysfunction, alzheimer's disease, parkinson's disease, encephalitis, and meniere's disease.
The consumable product may comprise a leachate of malted oat groats and/or malted oat groats sufficient to increase the amount of antisecretory proteins and/or fragments thereof in the blood of the subject to an amount of at least 1 unit/ml.
In particular, the present disclosure provides a consumable product comprising malted oat groats and/or a leachate of the malted oat groats, wherein the malted oat groats are produced by a malting process characterized by comprising the steps of:
a. the oat kernel is subjected to hulling so as to remove the oat kernel,
b. wet steeping the hulled oat kernels at a temperature of 5 ℃ to 20 ℃,
c. germinating/growing the dehulled oat kernels at a temperature of 5 ℃ to 20 ℃,
d. optionally repeating any of steps b to c, followed by
e. Drying the dehulled oat kernels at an air temperature not exceeding 80 ℃.
Optionally, the impregnated kernels of step b may be dried prior to germination. Herein, the terms "germination" and "growth" are interchangeable.
The malted oat groats produced by the novel malting process contain higher concentrations of avenanthramides D than corresponding non-malted oat groats and induce endogenous production of Antisecretory Factor (AF) proteins and/or fragments thereof upon consumption in a subject.
Thus a consumable product is disclosed which is produced by a malting process according to the invention wherein wet steeping of the dehulled oat kernels in step a is carried out at a temperature of 7 ℃ to 15 ℃ for 1 day to 3 days, for example at a temperature not exceeding 15 ℃ for at least 26 hours.
A consumable product produced by a malting process according to the invention is disclosed, wherein the malting of the de-hulled oat kernels in step d is performed at a temperature of 12 ℃ to 15 ℃ for 5 days to 9 days, such as at a temperature of 12 ℃ to 15 ℃ for 7 days to 9 days, such as at a temperature of not more than 12 ℃ for 9 days and/or at a temperature of not more than 15 ℃ for 7 days.
Malted oat groats of the invention typically comprise:
(i) avenanthramide D, wherein the concentration of (i) is at least 50%, such as at least 100%, 150%, 200%, 250%, 300%, 350%, 400%, 450% or 500% higher than corresponding non-malted de-hulled oats.
The malted oat groats of the invention may further comprise one or more of the following:
(ii) the content of the oat alkaloid A is shown in the specification,
(iii) the content of the oat alkaloid C is as follows,
(iv) the ester of avenanthramide C methyl ester,
(v) (Z) -N-feruloyl 5-hydroxyanthranilic acid, and optionally
(vi) Avenanthramide G, and
wherein the concentration of one or more of (ii), (iii), (iv), (v) and (vi) is higher than in the corresponding non-malted oat groats.
Malted oat groats of the invention typically comprise:
(ii) (iv), (v), and (vi), wherein the concentration of one or more of (ii), (iii), (iv), (v), and (vi) is at least 50% higher than corresponding non-malted dehulled oats, such as at least 100%, 150%, 200%, 250%, 300%, 350%, 400%, 450%, or 500%.
The malted oat groats of the present invention may further comprise:
(vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan, DL-phenylalanine, and any combination thereof, wherein the concentration of one or more of (vii) is higher compared to the corresponding non-malted de-hulled oats.
The guaiacol derivative added in the malted oat groats of the present invention may be ferulic acid, sinapic acid and/or p-coumaric acid.
The consumable product according to the present invention comprises malted oat groats and/or a leachate of said malted oat groats sufficient to increase the amount of antisecretory proteins and/or fragments thereof in the blood of a subject to an amount of at least about 1 unit/ml.
In one embodiment, the consumable product according to the invention consists of malted oat groats, malted oat groats malted using the novel malting process disclosed herein and/or a leachate of the malted oat groats.
The consumable product according to the invention may be a food, feed, food supplement and/or nutritional agent for human and/or animal consumption. It may be a feed for animals such as poultry and/or livestock animals. It may be in the form of a liquid, a solid, or a combination thereof.
The consumable products disclosed herein have anti-secretory, anti-diarrheal and/or anti-inflammatory properties.
In particular, the consumable product according to the invention may be a functional food product and/or a pharmaceutical product for use as a medicament.
The consumable product according to the invention may be used for the treatment, prevention, amelioration and/or prophylactic treatment of abnormal physiological conditions caused by pathologically high levels of body fluid excretion, for example for the treatment of conditions responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient, wherein the condition may be selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumors, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, lipid raft dysfunction, ventricular syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
The consumable product according to the invention may also be used for the preparation of a pharmaceutical composition for the treatment, prevention, amelioration and/or prophylactic treatment of abnormal physiological conditions caused by pathologically high levels of fluid excretion, e.g. for the treatment of conditions responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient, wherein the condition may be selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumors, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, lipid raft dysfunction, ventricular syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
The present disclosure further provides a method for treating, ameliorating and/or preventing an abnormal physiological condition caused by a pathologically high level of bodily fluid excretion, the method comprising administering a sufficient amount of a consumable product according to the invention to a subject and/or patient in need thereof.
Disclosed herein is a method for treating, ameliorating and/or preventing a condition responsive to elevated levels of antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient, comprising administering to a subject/patient in need thereof a sufficient amount of a consumable product according to the invention, wherein the condition may be selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumors, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, lipid raft dysfunction, ventricular syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
Generally, the consumable products disclosed herein can be provided as food, feed, food supplements, feed supplements, and/or nutritional agents. The food may be a food for human consumption, such as, but not limited to, a functional food. The feed may be a feed for animal consumption, such as a feed for poultry and/or livestock animals. The consumable product may be provided as a dry or semi-dry food and/or feed substance or as a liquid. In one embodiment, the food and/or feed is provided as an injectate. In addition, the consumable product may be a pharmaceutical product such as a medicament.
Definitions and abbreviations
Proteins (proteins) are biological macromolecules consisting of amino acid residues joined together by peptide bonds. Proteins that are linear polymers of amino acids are also referred to as polypeptides. Typically, proteins have 50 to 800 amino acid residues and thus have molecular weights in the range of about 6,000 to about several hundred thousand daltons or more. Small proteins are known as peptides, polypeptides or oligopeptides. The terms "protein", "polypeptide", "oligopeptide" and "peptide" are used interchangeably herein. Peptides may have very few amino acid residues, such as between 2 to 50 amino acid residues (aa).
In this context, the term "antisecretory" refers to inhibiting or reducing secretion and/or fluid transfer. Thus, the term "Antisecretory Factor (AF) protein" refers to a class of proteins that are capable of inhibiting or reducing or otherwise regulating fluid transport and secretion in vivo.
Herein, the terms "antisecretory factor protein", "Antisecretory Factor (AF) protein", "AF-protein", AF or homologues, derivatives or fragments thereof are used interchangeably with the terms "antisecretory factor" or "antisecretory factor protein" as defined in WO97/08202 and refer to Antisecretory Factor (AF) protein or peptides or homologues, derivatives and/or fragments thereof having antisecretory and/or equivalent functional and/or analogous activity, or to modifications thereof which do not alter the function of the polypeptide. Thus, it is to be understood that, herein, "antisecretory factor", "antisecretory factor protein", "antisecretory peptide", "antisecretory fragment" or "Antisecretory Factor (AF) protein" may also refer to derivatives, homologues or fragments thereof. In the context of the present disclosure, these terms may all be used interchangeably. Further, herein, the term "antisecretory factor" may be abbreviated as "AF". Herein, an Antisecretory Factor (AF) protein also refers to a protein having antisecretory properties as previously defined in WO97/08202 and WO 00/38535. Antisecretory factors have also been disclosed, for example, in WO 05/030246.
In this context, the term "ASP" is used for "antisecretory proteins", i.e. natural Antisecretory Factor (AF) proteins.
Herein, "AF activity" is measured as an increase in AF units in blood by inducing more than 0.5 (such as at least 0.6, 0.7, 0.8, 0.9, 1, 1.5 or 2) AF units per mL of blood in a human or animal after consumption of the consumable product of the invention. The increased AF activity was defined by its effect on the secretion of fluid from the small intestine of cholera toxin-challenged laboratory rats (RTT-test/ligation loop assay). One ASP/AF unit (FIL unit) corresponds to a 50% reduction in fluid flow in rat gut compared to the control without ASP, i.e. to about 1.5nM AF protein per liter of plasma (1.5 nM/L).
AF activity can also be measured by using the kits, assays and/or methods described in WO 2015/181324 (anti-secretagogue complex assay) for verifying the effectiveness of a consumable product according to the invention as a human and/or animal after consumption compliance with the same consumable product.
Herein, "functional food product" refers to a food product having a beneficial function, i.e. having a beneficial effect on the health of a human or animal.
Herein, the expression "pathologically high level of fluid excretion" refers to a deviation from the level of fluid excretion in humans and/or animals considered normal and/or healthy, such as from intracellular and/or extracellular fluids, selected from the group consisting of: intravascular fluid, interstitial fluid, lymphatic fluid, and transcellular fluid. In particular, the level of bodily fluid drainage may be such that it may be considered by a health care professional (such as a nurse or physician) suitable for treating the patient. In this context, the term "pathological" is generally used to describe abnormal anatomical or physiological conditions. The term "disease pathology" generally encompasses the cause, progression and change of body organs and tissues that occur with human disease. Many of the most common pathological conditions are the causes of death and disability.
AF: the anti-secretion factor of the human body is,
full-length AF protein (shown as SEQ ID NO: 1)
AF-6: hexapeptide CHSKTR (shown in SEQ ID NO: 2);
AF-16: a peptide consisting of amino acid VCHSKTRSNPENNVGL (shown as SEQ ID NO: 3);
AF-8: heptapeptide VCHSKTR (shown as SEQ ID NO: 4);
octapeptide IVCHSKTR (shown in SEQ ID NO: 5);
RTT: a method for measuring a standardized secretory response in the small intestine of a rat, such as the method for measuring the amount of af (asp) in blood as disclosed in SE 9000028-2 (publication No. 466331).
g: keke (Chinese character of 'Keke')
mL: milliliter (ml)
μ L: microlitre
min: minute (min)
vol: volume of
And (3) UPLC: ultra-high performance liquid chromatography
V: voltage regulator
GHz: gigahertz
LC-qTOF: liquid chromatography-quadrupole time-of-flight mass spectrometry (high resolution mass spectrometry)
RP: inverse phase
MS: mass spectrometry
rpm: revolutions per minute
ppm: parts per million
obiwarp-sequential Bijective Interpolated Warping (Ordered Bijective Interpolated Warping)
mzML ═ mz (mass to charge ratio)
Drawings
Figure 1a shows the chemical structures of avenanthramides A, B, C, D, G, O, P and Q.
Figure 1b shows the chemical structure of avenanthramide C methyl ester.
Figure 2 shows the chemical structure of guaiacol.
Fig. 3 shows the chemical structure of ferulic acid.
FIG. 4 shows the chemical structure of sinapic acid.
FIG. 5 shows the chemical structure of L-tryptophan.
FIG. 6 shows the chemical structure of DL-phenylalanine.
FIG. 7 shows the chemical structure of (Z) N-feruloyl (feryloyl) alanine.
FIG. 8: sequence listing
Figure 9a shows the amount of avenanthramides C for oat samples S1 to S6.
Fig. 9b shows the amount of avenanthramides G for oat samples S1 to S6.
FIG. 10 shows the amounts of (Z) -N-feruloyl-5-hydroxyanthranilic acid of oat samples S1 to S6.
Fig. 11a shows the amount of ferulic acid for oat samples S1 to S6.
Fig. 11b shows the amount of sinapinic acid for oat samples S1 to S6.
Fig. 11c shows the amount of p-coumaric acid for oat samples S1 to S6.
Fig. 12a shows the amount of L-tryptophan for oat samples S1 to S6.
Fig. 12b shows the amount of DL-phenylalanine of oat samples S1 to S6.
Figure 13a shows the amount of avenanthramide C methyl esters of oat samples S1 to S6.
Figure 13b shows the amount of avenanthramides a for oat samples S1 to S6.
Fig. 13c shows the amount of avenanthramides 1p (i.e. avenanthramide D) for oat samples S1 to S6.
Detailed Description
Oats are a well-known food or food ingredient. It is usually consumed as dehulled precooked (steamed) flakes or in the form of oat flour. Oats are an important source of many valuable nutrients, among which are beta-glucans. Beta-glucan forms a very viscous aqueous solution and is therefore difficult to filter. Oats also contain high levels of phytic acid, which makes absorption of essential minerals in the intestinal tract less effective.
Oat kernel is considered to be surrounded by a hard shell that is not edible. Thus, a number of methods have been developed to dehull oat kernels. De-hulling oats also involves the risk of removing the germ along with the hull. Thus, oats that are intended to be malted for e.g. beer brewing are not dehulled. Thus, oats are typically malted with hulls.
Seed development produces an oat variety with an unformed hull (hulless oats, also known as "naked oats"). Naked oats are used mainly as food ingredients. Nevertheless, the lack of shells must be compensated by the formation of strong fruit peels.
Malting of oats has been extensively studied, with the primary objective of improving value benefits and reducing phytic acid content. In the malting process, a number of dormant enzymes (e.g., hydrolases, amylases, proteases, lipases, and phytases) are activated.
Industrial malting involves cleaning, steeping, germinating, drying and degerminating of grains. The process is carried out batchwise on a grain bed. The water content of the grain during steeping is determined by the contact time in water. The germination time is determined according to the intended use of the final malt, the moisture content during germination and the temperature. The metabolic heat generated is controlled by using air cooling. During germination, the grain is agitated by mechanical means. Drying with warm or hot air results in the formation of taste and aroma substances.
Malting of seeds means immersing the seeds in water for different lengths of time and temperatures. After the immersion, the seeds were germinated for various lengths of time and temperatures. Malting also means the growth of fungi and bacteria during the steeping and germinating process, since the seeds are not sterile. If the malted product is intended for beer production, then the valuable cooking function can also be used as pasteurization. Thus, the growth of microorganisms can be controlled to a large extent. Typically, the heat released during germination is cooled by cold air blown through the grain.
However, when malted oats are used for other intended purposes than beer production, the oat hulls reduce the palatability of the product. Moreover, malting of oat groats without pasteurization can result in end products containing unhealthy or adverse levels of microorganisms. Also, when cooking the valuable substance, if the valuable substance is filtered off before fermentation, the shell forms a porous filter cake.
Thus, hulling oats prior to malting reduces the problems listed above. However, dehulling greatly increases the risk of removing germs, and thus does not allow germination. Furthermore, the wetted hulled oats form an impermeable bed due to the high level of hydrocolloids on the surface of the kernel.
In order to solve the above problems, a new malting process is disclosed herein, wherein malted de-hulled oat products suitable for food, feed and/or medical food purposes are produced. The malting process is described in detail in example 1.
The novel malting process described herein is a low temperature malting process that allows malting hulled oats in a process that is easily scalable to industrial use.
In this process, oats are batch (lot) refined by sieving and by using a gravity table so that the final thousand kernel weighs more than 30 grams per 1000 kernels. For example, a final thousand kernel weight of more than 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 grams per 1000 kernels.
The selected oat batches were hulled by a huller. In the disclosed process, the huller is preferably a rotating disk with radial grooves, but one skilled in the art will appreciate that any commercially available huller may be used, as long as the hulled oats have a specified minimum germinability. Commercially available hullers may be selected from the non-limiting group of buhler BSSA Stratopact HKE50HP Ex and Streckel & Schrader. The feed and pan speeds are typically selected so that 30% to 70% of the kernels are dehulled on each pass.
The germinability of the de-hulled oats is tested to be more than 95% in the culture dish, e.g. not less than 80%, 81%, 82%, 83%, 84%, 85%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94% or 95%, or at H2O2At least 82%, such as at least 77%, 76%, 78%, 79%, 80%, 81% or 82%.
The selected dehulled oat kernels are immersed in cold water (w) at a temperature of 5 ℃ to 15 ℃, or 7 ℃ to 15 ℃ (such as at a temperature of no more than 5 ℃,6 ℃,7 ℃,8 ℃,9 ℃, 10 ℃, 11 ℃,12 ℃, 13 ℃, 14 ℃ or 15 ℃, such as at a temperature of 5 ℃ to 12 ℃,5 ℃ to 15 ℃,12 ℃,7 ℃ to 12 ℃,12 ℃ to 15 ℃, 10 ℃ to 15 ℃ or 7 ℃ to 10 ℃), optionally alternately under dry conditions (d) for a total of 1 day to 3 days, such as 20 hours to 26 hours, such as 20, 21, 22, 23, 24, 25 or 26 hours, such as no less than 1, 2 or 3 days. Herein, the moisture content of the kernel is maintained at 30% to 50%, such as 30% to 35%, 30% to 40%, 30% to 45%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50%, or 45% to 50%. The moisture content of the kernels should not exceed 30%, 35%, 40%, 45% or 50% in this method step.
Herein malting comprises wet steeping, wherein the oats are partially or fully soaked with water. Additionally or alternatively, wet impregnation may involve spraying with water.
After steeping, the de-hulled oats are germinated for 7 days to 9 days at 5 ℃ to 20 ℃, preferably 7 ℃ to 12 ℃, at 7 ℃ to 15 ℃ or at 12 ℃ to 15 ℃, such as at a temperature not exceeding 12 ℃, 13 ℃, 14 ℃, 15 ℃ or 20 ℃ (e.g., at a temperature of 5 ℃,6 ℃,7 ℃,8 ℃,9 ℃, 10 ℃, 11 ℃,12 ℃, 13 ℃, 14 ℃, 15 ℃ or 20 ℃) for at least 7 days, 8 days or 9 days.
The released heat is cooled by the cold air. Due to the impermeable bed that can be formed, only a shallow bed is used, the bed height not exceeding 0.5m, for example a maximum of 0.1m, 0.2m, 0.3m, 0.4m or 0.5 m. Any movement of the grain is performed at a slow speed.
The germinated grain is first dried at a low air temperature of no more than 35 ℃ (e.g., at a temperature of 15 ℃ to 35 ℃,20 ℃ to 35 ℃, 25 ℃ to 35 ℃, or 30 ℃ to 35 ℃). In the later stages of drying, when the moisture content is below 20%, the drying air temperature is raised to a maximum temperature of 65 ℃, at most 65 ℃ to 70 ℃ or at most 65 ℃ to 80 ℃. The drying air temperature should not exceed 80 c at any time.
By this novel malting process, healthy malted oat groats with high levels of enzymatic activity were produced as disclosed in the present disclosure and analyzed as in example 2 herein.
It has been found that the process of malting oats affects the performance of consumable products incorporating the oats. Importantly, the malting should be performed at a low temperature, such as about 5 ℃ to about 20 ℃, and the subsequent drying should be performed at an air temperature of 80 ℃ or less. It will be understood that, in the present context, the expression "a temperature of 80 ℃ or lower" means a temperature equal to or lower than 80 ℃.
Accordingly, there is provided a consumable product as described herein, wherein malted de-hulled oats are obtained from a process comprising the steps of:
a. malting the de-hulled oats at a temperature of about 5 ℃ to about 20 ℃, and
b. drying the hulled oats at a temperature not exceeding 80 ℃.
In another example, there is provided a consumable product as described herein, wherein malted oat groats are obtained by a process comprising the steps of:
a. wet steeping the hulled oats at a temperature of about 5 ℃ to about 20 ℃,
b. germination/growth at a temperature of about 5 ℃ to about 20 ℃,
c. optionally repeating any of steps a-b, followed by
d. Drying said hulled oats at a temperature of not more than 80 ℃
Steps a and/or b described herein may independently be carried out at a temperature of about 8 ℃ or about 13 ℃ to about 15 ℃.
The present disclosure is based on the surprising and surprising discovery that consumable products comprising malted oat groats produced according to the malting process of the present invention comprise: (i) avenanthramide a, (ii) avenanthramide C methyl ester, (iii) avenanthramide D, and (iv) certain compounds described herein, in increased amounts such that upon consumption in a subject endogenous production of an Antisecretory Factor (AF) protein and/or fragments thereof is induced.
It was surprisingly found that the combination of compounds (i) to (iv) at the concentrations described herein increases the activity of Antisecretory Factors (AF) after consumption in a subject, and/or improves the endogenous formation of AF.
Accordingly, a consumable product is provided, the product comprising malted de-hulled oats, in particular comprising (i) avenanthramide D, and/or a leachate of said malted de-hulled oats, wherein the concentration of (i) is higher compared to corresponding non-malted de-hulled oats, and wherein the consumable product induces an endogenous production of an Antisecretory Factor (AF) protein and/or fragments thereof upon consumption in a subject.
The malted oat groats comprised in the consumable product and/or the leachate of malted oat groats may further comprise one or more of:
(ii) the content of the oat alkaloid A is shown in the specification,
(iii) the content of the oat alkaloid C is as follows,
(iv) the ester of avenanthramide C methyl ester,
(v) (Z) -N-feruloyl 5-hydroxyanthranilic acid, and optionally
(vi) Avenanthramide G;
wherein the concentration of one or more of (ii), (iii), (iv), (v), and (vi) is higher compared to a corresponding non-malted de-hulled oat.
The malted de-hulled oats comprised in the consumable product and/or the leachate of malted de-hulled oats may further comprise:
vii) a compound selected from the group consisting of guaiacol or a derivative thereof, L-tryptophan, DL-phenylalanine, and any combination thereof;
wherein the concentration of one or more of (vii) is higher compared to the corresponding non-malted de-hulled oats.
The guaiacol derivatives described herein may be ferulic acid, sinapic acid and/or p-coumaric acid.
The consumable product described herein can comprise malted de-hulled oats and/or leachate thereof in an amount sufficient to induce endogenous production of anti-secretion factor (AF) protein and/or fragments thereof upon consumption in a subject. The specific amount of consumable product may be adjusted according to the condition to be treated. For example, the consumable product can comprise malted de-hulled oats and/or leachate thereof in an amount sufficient to increase the amount of antisecretory proteins and/or fragments thereof in the blood of a subject to greater than 0.5 units/mL of blood (e.g., at least 0.6 units/mL of blood, at least 0.7 units/mL of blood, at least 0.8 units/mL of blood, at least 0.9 units/mL of blood, or at least 1 unit/mL of blood). The amount can be determined by one skilled in the art using methods known in the art, such as the RTT methods and/or antisecretory factor complex assays described herein.
The consumable product described herein may be a food, feed, food supplement and/or nutritional agent. The food or feed may be for human and/or animal consumption. Typically, food is intended for human consumption and feed is intended for animal consumption. The consumable products described herein can be liquids, solids, and/or combinations thereof. For example, the liquid may be a drink. In another example, the consumable product may be an injectate. When the food or feed is solid, it may be dry or semi-dry.
The food described herein may be a medical food. Additionally or alternatively, the food described herein may be FSMP, i.e. a food for special medical purposes. It will be understood that FSMP may be a food for individuals suffering from certain diseases, disorders and/or medical conditions, and/or for people whose nutritional needs cannot be met by normal foods. In another example, the food described herein can be a nutritional agent. As used herein, a nutritional agent is a food or feed that provides additional health benefits in addition to the basic nutritional value in the food or feed. The food and/or food supplement for human consumption may be in the form of a liquid, a solid, or a combination thereof. In an example, the food for human consumption may be in the form of a liquid, i.e. a liquid food for humans.
The feed described herein can be administered to an animal, such as an avian or livestock animal. The feed for animals may be in the form of a liquid, a solid, or a combination thereof. In an example, the feed for animals may be in the form of a liquid, i.e. a liquid feed for animals. Examples of poultry include chickens, hens, ducks, geese, pigeons, quails, turkeys, pheasants, and ostriches. Examples of domestic animals include cattle (such as cows), horses, donkeys, goats, pigs and sheep. In another example, animals that may be treated with the consumable products described herein include camels, deer, elk, yaks, llamas, alpacas, and buffalo. Yet another example of an animal that can be treated with the consumable products described herein includes pets such as dogs, cats, rabbits, guinea pigs, and hamsters. In a particular example, the feed described herein is horse feed. In another example, the feed described herein is a swine feed. In yet another example, the feed described herein is dog feed and/or cat feed. In yet another example, the feed described herein is a fish feed.
Furthermore, it is to be understood that the consumable product described herein may be a feed for ruminants, such as cows, sheep and/or camels. The feed for ruminants may be in the form of a liquid, a solid, or a combination thereof. In an example, the feed for ruminants may be in the form of a liquid, i.e., a liquid feed for ruminants.
In this context, the term "feed" is used to describe a material of nutritional value that is fed to an animal. Each species has a normal diet consisting of feed or feed materials that are suitable for the species' digestive tract and are economically sound, nutritious and palatable. The diet of animals, such as agricultural animals on pastures, often varies widely and suffers from naturally occurring nutritional deficiencies. The feed disclosed herein may help to remedy or at least alleviate such deficiencies as well as diseases, disorders and/or symptoms due to stress conditions and/or environment.
The feed of the present disclosure may further include forage feeds such as hay, silage, chopped grass (green chop), i.e., any feed having a high cellulose content relative to other nutrients.
The feed of the present disclosure may further comprise feed grains such as cereals (cereal) and other grains and legumes for use as animal feed. The feed grain may include wheat, barley, oats, rye, corn, peas, canola, rapeseed meal, soybean meal, and sorghum.
In another example, the feed described herein may be provided in the form of pellets.
The feed of the present disclosure may further comprise a feed supplement, i.e., nutritional materials such as minerals and spices that are themselves feed ingredients and are added to the basic diet such as pasture and/or forage to supplement their deficiency. Feed supplements typically include trace elements and bulk feed (macrofed), feed additives or supplements (e.g., protein supplements), and/or minor feed ingredients (e.g., essential amino acids and vitamins).
The consumable product itself may serve as a feed supplement.
Although the present disclosure is primarily directed to consumable products in the form of food or feed, it is also contemplated that the consumable product may be administered to a subject by other means than oral ingestion. For example, the consumable product may be provided in a form that makes it suitable for topical, ocular, subcutaneous, and/or systemic administration.
The foods described herein may form part of a functional food. For example, the functional food may be oatmeal (muesli), bread, cookies, porridge, oatmeal, grains, flakes (flake), pasta, omelet and/or pancakes. In an example, the functional food is a drink or a food for drinking. Alternatively, the functional food is not a drink, nor a food for drinking, but a solid or semi-solid food material.
Due to the presence of the malted de-hulled oats and/or leachate of malted de-hulled oats described herein, the consumable product (e.g., food and/or feed) possesses properties associated with the induction of anti-secretion factor (AF) proteins and/or fragments thereof, such as anti-diarrheal properties and/or anti-inflammatory properties.
Thus, the consumable product is useful for the treatment, prevention and/or prophylactic treatment of abnormal physiological conditions caused by pathologically high levels of fluid excretion. Additionally or alternatively, the consumable product may be used to treat, prevent and/or prophylactically treat a condition responsive to an increase in antisecretory factor proteins and/or antisecretory protein fragments in the blood of a patient. One or more of the conditions described herein may be selected from the group consisting of: diarrhea, inflammatory diseases, edema, autoimmune diseases, cancer, tumors, leukemia, polyuria, diabetes, glioblastoma, traumatic brain injury, ocular hypertension, glaucoma, lipid raft dysfunction, ventricular syndrome, Alzheimer's disease, Parkinson's disease, encephalitis, and Meniere's disease.
The consumable products described herein may be provided in the form of a medicament. Accordingly, consumable products as described herein, e.g. functional food products and/or pharmaceutical products for use as a medicament, are provided.
The disclosure will be further explained below by way of non-limiting examples and with reference to the accompanying drawings.
Reference to the literature
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Examples
Example 1
Novel oat malting process
The aim of this experiment was to find a new low temperature malting process that allows malting hulled oats in a scalable process.
The oat batches were refined by sieving and by using a gravity table to achieve a final thousand kernel weight of over 30 grams per 1000 kernels.
The test showed that the germination in the culture dish was more than 95%, or in H2O2At least 82% of the total.
Selected oat batches were dehulled by a dehuller BSSA Stratopact HKE50HP Ex. The feed and pan speeds are selected so that 30% to 70% of the kernels are dehulled on each pass.
The shelled kernels with germ are sorted by gravity sorting.
The sprouted kernels were tested to have a germination of over 95% or in H2O2At least 82% of the total.
The selected dehulled oat kernels are steeped with cold water (w) at a temperature of 7 ℃ to 15 ℃ and under dry conditions (d) for a total of 1 day to 3 days (20 hours to 26 hours) (2w +10d +2w +10d +2 w-26/20 h). The moisture content of the kernel is 30% to 50%.
After steeping, the hulled oats are germinated for 7 to 9 days at 12 to 15 ℃. The released heat is cooled by the cool air. Since an impermeable bed can be formed, only shallow beds with a bed height of at most 0.5m can be used. Any movement of the grain is performed at a slow speed.
The germinated kernels are first dried at low air temperatures of up to 35 ℃. In the later stages of drying, when the moisture content is below 20%, the drying air temperature rises to a maximum of 65 ℃.
By this novel malting process, a healthy malted oat groats product with a high level of enzymatic activity can be produced.
TABLE 1 micro malting
EM (enzyme malting)
Example 2
In this example, 6 oat samples were analyzed. Sample S1 was non-malted oats, i.e. hulled oats that were not malted. Sample S2 was malted oat with hulls. Sample S3 was malted de-hulled oats. Sample S4 was non-malted oat groats. Sample S5 was naked oats malted in english. Sample S6 is oat groats that have been malted in northern europe (i.e., the novel malting process described in this document).
Oat sample extracts were thawed at room temperature for 30 minutes and then 100 μ Ι _ aliquots of each sample were transferred to 1.5mL microcentrifuge tubes. The cold extraction solution (900 μ L) was mixed with the sample using a multi-tube vortexer (VWR International, Inc) for 10 minutes, followed by incubation at 4 ℃ for 2 hours. The mixture was centrifuged at 13000rpm for 12 minutes at 4 ℃. The supernatants of each sample were stored in a refrigerator at 4 ℃ until they were injected onto the LC-MS instrument. Each oat sample was prepared in triplicate. Quality control samples (QC) were obtained by combining aliquots of all the investigated oat samples (i.e. 6 treated and untreated) and were used to monitor the stability and functionality of the system throughout the instrumental analysis.
Analysis scheme for non-targeted LC-MS metabolomics
Oat extract samples were analyzed by LC-qTOF mass spectrometry-MS (Agilent Technologies 6550iFunnel Q-TOF LC/MS, USA). Reverse Phase (RP) chromatography was performed using positive and negative electrospray ionization modes with sample solutions (5. mu.L) injected. The separation was performed using an Acquity UPLC high strength silica gel T3 column (2.1X100 mm, 1.8 μm; Waters) at 45 ℃. The mobile phase was delivered at 400. mu.L/min and consisted of eluent A (Milli-Q purified water; Millipore) and eluent B (methanol, Sigma-Aldrich), both containing 0.04% (vol: vol) formic acid (Sigma-Aldrich), delivered in the following pattern: 0-10.5 min 100% B, 10.5-15 min: 5% of B. Dual electrospray ionization sources (ESI) were operated using the following conditions: the temperature of the drying gas (nitrogen) was 175 ℃ and the flow rate was 10L/min, the atomizer pressure was 45PSI, the capillary voltage was 3500V, the fragmentation voltage was 175V and the skimmer (skimmer) was 65V. For data acquisition, the 2GHz extended dynamic range mode was used, and the instrument was set to acquire in the mass range of m/z 50-1700. Data was collected in centroid mode with an acquisition rate of 1.67 spectra/sec and an abundance threshold of 200 counts. QC samples were subjected to automated data-dependent MS/MS analysis and the 4 most abundant ions were selected for fragmentation from each precursor scan cycle.
The collision energy was 10 volts, 20 volts, and 40 volts (V). By monitoring two reference ions from the infusion solution throughout the run: continuous mass axis calibration was performed for positive ion modes m/z 121.050873 and m/z 922.009798 and for negative ion modes m/z 112.98558700 and 966.000725. All oat samples were randomly analyzed in one batch. Prior to sequence analysis, two blank samples and one priming quality control sample provided by the Chalmers Mass Spectrometry Infrastructure were injected. The two merged QC's were injected at the beginning and end and every 10 th injection in the whole sequence.
Detection and quantification of avenanthramides
The method processes the same, but the mass spectrometer used for analysis is different. Detection and quantification is carried out as described in Food Chemistry 253 (Food Chemistry) 2018, page 95 of part 2.5 of 93-100. The LC-MS/MS system used was QTRAP 6500+ LC-MS/MS (SCIEX A/B, Stockholm, Sweden). For each avenanthramide, positively charged spray ionization was used to ionize the avenanthramide in a Multiple Reaction Monitoring (MRM) mode as follows: b (2c) m/z 329.9 → 176.9 (impact energy (CE) -15V); c (2f) m/z315.9 → 162.9 (CE-15V); a (2p) m/z 299.9 → 146.9 (CE-25V); 2fd: m/z 342 → 172.95(CE-10V) and 2pd m/z 326 → 173 (CE-12V). The dwell time was 50 milliseconds. For all mass analyses, the ion source temperature was set to 500 ℃, the inlet potential was set to 10V and the dry curtain flow rate was set to 30L/min. Using a neutral loss scan for loss of m/z 153, identification of avenanthramides was confirmed, with m/z 153 being characteristic of the major avenanthramides (Xie et al, 2017).
Data pre-processing
The raw data files from RP (ESI +), RP (ESI-) were converted to mzML format using ProteWizard mscovert (Chambers et al, 2012). Data deconvolution is performed using xcms, which is free software with open source licenses done in R (Smith et al, 2006). Specifically, feature detection in each chromatogram is performed using the centWave algorithm performed in the xcmset function, and obiwarp is applied to retention time correction. The term "characteristic" refers to a mass spectral peak, i.e., a molecular entity (entity) having a unique mass-to-charge ratio and retention time as measured by an LC-MS instrument. The parameter is xcms online: (https://xcmsonline.scripps.edu/) And according to recent related publications (Stanstrup et al, 2013; zhu et al, 2013; ganna et al, 2016; shi et al, 2018). The parameters are as follows: peak width c (10, 60), ppm 15, prefiltration intensity (3, 1000), bandwidth (2), mzdiff (0.01). The quality of data acquisition and processing was checked by visualizing the total and base peak chromatograms for each sample, the extracted ion chromatograms for the multiple features, and evaluating the difference between the adjusted retention time and the original retention time for each sample. The signal intensity within the batch was normalized using an R-pack "batch corr" (Brunius et al, 2016). Pass QC test (CV)<0.3) is determined as a qualified feature and further subjected to statistical analysis. After stringent RP (ESI +) and RP (ESI-) normalization procedures, respectively, a total of 3511 and 3809 features were retained. The deficiency value is estimated by using a random forest algorithm performed in the R-package "missfiest" (stekhaven and buhlmann, 2012).
Metabolite identification
Identification of metabolites was done based on accurate masses and MS/MS fragments or literature matched to online databases (i.e., Metlin, FooDB, and MassBank) (De Bruijn et al, 2016; Hanhinova et al, 2011; Koistinen et al, 2018). Annotated confidence levels are classified according to the Metabolomics Standard Initiative (MSI) (Sumner et al, 2007).
Results
Figure 9a shows the amount of avenanthramides C in oat samples S1 to S6. It was found that for S5 and S6, the amount of avenanthramide C was significantly increased. In particular, northern euro-maltoization increased the amount of avenanthramides C, as shown in S6.
Fig. 9b shows the amount of avenanthramides G in oat samples S1 to S6. It was found that for S5 and S6, the amount of avenanthramide G was significantly increased. In particular, northern euro-maltoization increased the amount of avenanthramides G, as shown in S6.
FIG. 10 shows the amount of (Z) -N-feruloyl-5-hydroxyanthranilic acid in oat samples S1 to S6. In particular, northern Europe-style malting increased the amount of (Z) -N-feruloyl-5-hydroxyanthranilic acid as shown in S6.
Fig. 11a shows the amount of ferulic acid in oat samples S1 to S6. It was observed that northern european malt (S6) increased the amount of ferulic acid over english malt (S5).
Fig. 11b shows the amount of sinapinic acid in oat samples S1 to S6. Northern Europe malting (S6) was observed to increase sinapinic acid levels over British malting (S5).
Fig. 11c shows the amount of p-coumaric acid in oat samples S1-S6. It was observed that northern european malt (S6) increased the p-coumaric acid content over english malt (S5).
Fig. 12a shows the amount of L-tryptophan in oat samples S1-S6. It was observed that northern European malt (S6) increased the amount of L-tryptophan over English malt (S5).
Fig. 12b shows the amount of DL-phenylalanine in oat samples S1 to S6. It was observed that northern European maltoization (S6) increased the amount of DL-phenylalanine over English maltoization (S5).
Figure 13a shows the amount of avenanthramide C methyl esters in oat samples S1 to S6. It was observed that northern european malt (S6) increased the amount of avenanthramide C methyl ester over english malt sample S5, and also over samples S1 to S4.
Figure 13b shows the amount of avenanthramides a in oat samples S1 to S6. It was observed that northern european malt (S6) increased the amount of avenanthramide a over english malt sample S5, and also over samples S1 to S4.
Fig. 13c shows the amount of avenanthramides 1p, avenanthramide D, in oat samples S1 to S6. It was observed that northern european malt (S6) increased the amount of avenanthramide 1p, i.e., avenanthramide D, over english malt sample S5 and also over samples S1 to S4.
It should be understood that the y-axis in fig. 9-13 shows the detector response of the metabolites.
Sequence listing
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<120> consumable product comprising malted de-hulled oats
<130> P2452WO00
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Arg Asn Gly Asp Phe Leu Pro Thr Arg Leu Gln Ala Gln Gln Asp Ala
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Val Asn Ile Val Cys His Ser Lys Thr Arg Ser Asn Pro Glu Asn Asn
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Val Gly Leu Ile Thr Leu Ala Asn Asp Cys Glu Val Leu Thr Thr Leu
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Thr Pro Asp Thr Gly Arg Ile Leu Ser Lys Leu His Thr Val Gln Pro
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Lys Gly Lys Ile Thr Phe Cys Thr Gly Ile Arg Val Ala His Leu Ala
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Leu Lys His Arg Gln Gly Lys Asn His Lys Met Arg Ile Ile Ala Phe
100 105 110
Val Gly Ser Pro Val Glu Asp Asn Glu Lys Asp Leu Val Lys Leu Ala
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Lys Arg Leu Lys Lys Glu Lys Val Asn Val Asp Ile Ile Asn Phe Gly
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Glu Glu Glu Val Asn Thr Glu Lys Leu Thr Ala Phe Val Asn Thr Leu
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Asn Gly Lys Asp Gly Thr Gly Ser His Leu Val Thr Val Pro Pro Gly
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Pro Ser Leu Ala Asp Ala Leu Ile Ser Ser Pro Ile Leu Ala Gly Glu
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Gly Gly Ala Met Leu Gly Leu Gly Ala Ser Asp Phe Glu Phe Gly Val
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Ser Ala Ala Glu Ala Gly Ile Ala Thr Thr Gly Thr Glu Asp Ser Asp
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Asp Ala Leu Leu Lys Met Thr Ile Ser Gln Gln Glu Phe Gly Arg Thr
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Gly Leu Pro Asp Leu Ser Ser Met Thr Glu Glu Glu Gln Ile Ala Tyr
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Ala Met Gln Met Ser Leu Gln Gly Ala Glu Phe Gly Gln Ala Glu Ser
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Ala Asp Ile Asp Ala Ser Ser Ala Met Asp Thr Ser Glu Pro Ala Lys
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Glu Glu Asp Asp Tyr Asp Val Met Gln Asp Pro Glu Phe Leu Gln Ser
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Val Leu Glu Asn Leu Pro Gly Val Asp Pro Asn Asn Glu Ala Ile Arg
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