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    EDIBLE COMPOSITION
    6.
    发明申请
    EDIBLE COMPOSITION 有权
    食用组合物

    公开(公告)号：US20140107052A1

    公开(公告)日：2014-04-17

    申请号：US14122355

    申请日：2012-05-29

    申请人： Mark John Berry ,  Mark Ian Fowler ,  Alan David Heath

    发明人： Mark John Berry ,  Mark Ian Fowler ,  Alan David Heath

    IPC分类号： A61K31/7048 ,  A61K31/7034

    CPC分类号： A61K31/7048 ,  A23L33/105 ,  A23V2002/00 ,  A61K31/352 ,  A61K31/7034 ,  A61K31/715 ,  A23V2200/15 ,  A23V2200/328

    摘要： Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition is provided, the composition comprising at least 5% dry weight at least one flavonoid aglycone and at least 5% dry weight at least one flavonoid glucoside, wherein the flavonoid glucoside is at least 20%, preferably at least 40%, most preferably at least 60% more resistant to hydrolysis by lactase phloridzin hydrolase than quercetin-4-glucoside, and wherein the flavonoid aglycone is a GLUT 2 inhibitor and the flavonoid glucoside is a SGLT 1 inhibitor.

    摘要翻译： 可食用的碳水化合物如蔗糖或淀粉的食物或膳食会增加餐后血糖浓度。 重复的餐后血浆葡萄糖“尖峰”与发展为II型糖尿病的风险增加有关。 未调节的血糖偏移是不合需要的，血液中餐后葡萄糖浓度的任何减少或“钝化”都是潜在有益的。 本发明涉及通过协同抑制活性钠葡萄糖共转运蛋白1（SGLT1）和被动葡萄糖转运蛋白2（GLUT2）导致餐后葡萄糖峰值变平或变平的延迟肠葡萄糖摄取的食用组合物。 因此，在本发明的第一方面中，提供了一种可食用组合物，所述组合物包含至少5％干重至少一种类黄酮糖苷配基和至少5％干重至少一种类黄酮糖苷，其中所述类黄酮糖苷为至少20 ％，优选至少40％，最优选至少60％，比槲皮素-4-葡萄糖苷更能抵抗乳糖酶花青素水解酶的水解，其中黄酮糖苷配基是GLUT2抑制剂，类黄酮糖苷是SGLT 1抑制剂。

    Edible composition
    7.
    发明授权
    Edible composition 有权
    食用成分

    公开(公告)号：US09387219B2

    公开(公告)日：2016-07-12

    申请号：US14122355

    申请日：2012-05-29

    申请人： Mark John Berry ,  Mark Ian Fowler ,  Alan David Heath

    发明人： Mark John Berry ,  Mark Ian Fowler ,  Alan David Heath

    IPC分类号： A61K31/7034 ,  A61K31/7048 ,  A23L1/30 ,  A61K31/352 ,  A61K31/715

    CPC分类号： A61K31/7048 ,  A23L33/105 ,  A23V2002/00 ,  A61K31/352 ,  A61K31/7034 ,  A61K31/715 ,  A23V2200/15 ,  A23V2200/328

    摘要： Foods or meals high in available carbohydrate such as sucrose or starch increase post-prandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition is provided, the composition comprising at least 5% dry weight at least one flavonoid aglycone and at least 5% dry weight at least one flavonoid glucoside, wherein the flavonoid glucoside is at least 20%, preferably at least 40%, most preferably at least 60% more resistant to hydrolysis by lactase phloridzin hydrolase than quercetin-4-glucoside, and wherein the flavonoid aglycone is a GLUT 2 inhibitor and the flavonoid glucoside is a SGLT 1 inhibitor.

    摘要翻译： 可食用的碳水化合物如蔗糖或淀粉的食物或膳食会增加餐后血糖浓度。 重复的餐后血浆葡萄糖“尖峰”与发展为II型糖尿病的风险增加有关。 未调节的血糖偏移是不合需要的，血液中餐后葡萄糖浓度的任何减少或“钝化”都是潜在有益的。 本发明涉及通过协同抑制活性钠葡萄糖共转运蛋白1（SGLT1）和被动葡萄糖转运蛋白2（GLUT2）导致餐后葡萄糖峰值变平或变平的延迟肠葡萄糖摄取的食用组合物。 因此，在本发明的第一方面中，提供了一种可食用组合物，所述组合物包含至少5％干重至少一种类黄酮糖苷配基和至少5％干重至少一种类黄酮糖苷，其中所述类黄酮糖苷为至少20 ％，优选至少40％，最优选至少60％，比槲皮素-4-葡萄糖苷更能抵抗乳糖酶花青素水解酶的水解，其中黄酮糖苷配基是GLUT2抑制剂，类黄酮糖苷是SGLT 1抑制剂。

    Rehydratable food
    8.
    发明授权
    Rehydratable food 失效
    可再生食品

    公开(公告)号：US08784913B2

    公开(公告)日：2014-07-22

    申请号：US13698680

    申请日：2011-05-25

    申请人： Mark John Berry ,  John Casey ,  Ravine Anthony Gungabissoon ,  Andrew Paul Ormerod ,  Sally Pamela Redfern ,  Jacqueline de Silva ,  Joy Elizabeth Wilkinson

    发明人： Mark John Berry ,  John Casey ,  Ravine Anthony Gungabissoon ,  Andrew Paul Ormerod ,  Sally Pamela Redfern ,  Jacqueline de Silva ,  Joy Elizabeth Wilkinson

    IPC分类号： A23L1/212 ,  C12N15/82 ,  A23L1/305 ,  A23B7/022 ,  A23B7/02

    CPC分类号： A23L1/212 ,  A23B7/02 ,  A23B7/022 ,  A23L19/00 ,  A23L19/01 ,  A23L33/17 ,  C12N15/8242

    摘要： Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimeters, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimeters. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided.

    摘要翻译： 使用干燥的可再水化食物，例如干燥的汤，干燥饮料，早餐谷物，酸奶和干酱，是广泛的。 然而，已经观察到，当干燥的组分是水果和/或蔬菜时，在脱水之前，组分在干燥之前不类似于水果和/或植物。 也就是说，他们不再有新鲜的外观，而是变色，缺乏坚定。 这种转变是由于在干燥期间发生的细胞损伤。 特别地，认为磷脂膜通过插入细胞两亲物，相转变成凝胶相和膜融合而不稳定。 本发明寻求解决上述技术问题，其中除其他之外提供了一种水果，蔬菜或其一部分的干可再充水食品，其在再水化时具有改善的外观，质地和再水合性能。 特别地，提供干燥的可再水化食物，该食品包含小于10％w / w水和至少0.02％w / w的脱水蛋白及其衍生物，脱水蛋白及其衍生物包含选自以下的氨基酸序列： 由K，I，K，E，K，L，P，G组成的组; K，I，K，E / D，K，L / I，P，G; 和K，I，K，E / D，K，L / I / TA /，P / H / S，G，其中干燥的可再水化的食物是植物或其部分和/或水果或部分的未破碎的组织 而不是种子，其中未断裂的组织具有至少0.5毫米的最短线性尺寸，优选最小直线尺寸为0.5至25，更优选为0.5至10毫米。 还提供了包含干可再水化食品的食品和用于制造干可再水化食品的方法。