Note: Descriptions are shown in the official language in which they were submitted.
CA 02569249 2006-12-06
is.
PROCESSES FOR PREPARING
PLANT MATTER EXTRACTS AND PET FOOD COMPOSITIONS
FIELD OF THE INVENTION
The present invention is directed to processes for preparing a plant extract,
including processes for
preparing pet food compositions containing such extracts. In certain
embodiments, the extracts or
pet food compositions prepared thereby may comprise a selected carbohydrate
component, or a
plant material selected from avocado, alfalfa, fig, primrose, and mixtures
thereof
BACKGROUND OF THE INVENTION
Studies have indicated that restriction of caloric intake by food deprivation
slows down certain
undesirable cellular processes in laboratory animals, many associated with
aging and age-related
diseases.
In particular, caloric restriction has been shown to consistently extend the
life span, delay onset and
slow tumor progression, and retard physiologic aging in many systems. Indeed,
research spanning
more than sixty years has shown that caloric restriction is a nutritional
intervention that consistently
extends longevity in animals. See Weindruch and Walford, "The Retardation of
Aging and Disease
by Dietary Restriction," Springfield, IL: Charles C. Thomas (1988); Yu,
"Modulation of Aging
Processes by Dietary Restriction," Boca Raton: CRC Press (1994); and Fishbein,
"Biological
Effects of Dietary Restriction," Springer, New York (1991). These effects of
caloric restriction on
life span and tumorigenesis have been reported numerous times since the early
studies of McKay.
See McKay et al., "The Effect of Retarded Growth Upon the Length of Lifespan
and Upon
Ultimate Body Size," J. Nutr., Vol. 10, pp. 63 - 79 (1935). Indeed, over the
past two decades, a
resurgence of interest in caloric restriction in gerontology has led to the
general acceptance that this
dietary manipulation slows physiologic aging in many systems. See Weindruch
and Walford, "The
Retardation of Aging and Disease by Dietary Restriction," Springfield, IL:
Charles C. Thomas
(1988); Yu, "Modulation of Aging Processes by Dietary Restriction," Boca
Raton: CRC Press
(1994); and Fishbein, "Biological Effects of Dietary Restriction," Springer,
New York (1991).
Reductions in fasting glucose and insulin levels are readily measured
biornarkers of caloric
restriction. Calorically restricted rodents exhibit lower fasting glucose and
insulin levels, and the
peak glucose and insulin levels reached during a glucose challenge are reduced
in those on caloric
restriction. See Kalant et aL, "Effect of Diet Restriction on Glucose
Metabolism and Insulin
CA 02569249 2006-12-06
2
Repsonsiveness and Aging Rats," Mech. Aging Dev., Vol. 46, pp. 89 - 104
(1988). It is also
known that hyperinsulinemia is a risk factor associated with several such
disease processes,
including heart disease and diabetes (Balkan and Eschwege, Diabetes Obes.
Metab. 1 (Suppl. 1):
S23 - 31, 1999). Reduced insulin levels and body temperature are two of the
most reliable
indicators of this altered metabolic profile (Masoro et al., J. Gerontol.
Biol. Sci. 47:B202-B208,
1992); Koizurni et al., J. Nutr. 117: 361- 367, 1987; Lane et al., Proc. Nat.
Acad. Sci. 93:4154 -
4164,1996).
Components such as 2-deoxy-D-glucose have been described which block or
inhibit certain aspects
of carbohydrate metabolism and may therefore mimic the effects of caloric
restriction (Rezek et al.,
L Nutr. 106:143 - 157, 1972; U.S. Patent Application Publication No.
2002/0035071). These
components exert a number of physiological effects, including reduction of
body weight, decrease
in plasma insulin levels, reduction of body temperature, retardation of tumor
formation and growth,
and. elevation of circulating glucocorticoid hormone concentrations. (For a
review we Roth et al.,
Ann. NY Acad. Sci. 928:305 - 315, 2001). These effects result from inhibition
of carbohydrate
metabolism.
However, the commercial utility of such components has been limited,
particularly since
commercial processes of preparing such components had yet been identified. The
present inventors
herein provide processes for preparation of compositions comprising a plant
matter extract
containing such a component. In particular, it has been found that the
components herein may be
processed from plant matter, and then optionally subjected to traditional food
processing (such as,
for example, extrusion or other such vigorous methods) without compromising
the integrity of the
component.
SUMMARY OF THE INVENTION
The present invention is directed to processes for preparing a plant matter
extract and, separately
processes for preparing a food composition by providing plant matter.
The processes for preparing a plant matter extract comprise:
(a) providing plant matter selected from the group consisting of avocado,
alfalfa, fig,
primrose, and mixtures thereof;
(b) combining the plant matter with an aqueous solution and optionally with an
enzyme, further optionally with heating, to provide a digested plant mixture;
and
CA 02569249 2010-04-20
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(c) concentrating the digested plant mixture to enhance the concentration of
carbohydrate therein.
The processes for preparing a food composition comprising a plant matter
extract comprise:
(a) providing plant matter selected from the group consisting of avocado,
alfalfa, fig,
primrose, and mixtures thereof;
(b) combining the plant matter with an aqueous solution and optionally with an
enzyme, further optionally with heating, to provide a digested plant mixture;
(c) concentrating the digested plant mixture to enhance the concentration of
carbohydrate therein; and
(d) combining the digested plant mixture with one or more food composition
components.
DETAILED DESCRIPTION OF THE INVENTION
Various documents including, for example, publications and patents, are
recited throughout this
disclosure. The citation of any given
document is not to be construed as an admission that it is prior art with
respect to the present
invention.
All percentages and ratios are calculated by weight unless otherwise
indicated. All percentages and
ratios are calculated based on the total composition unless otherwise
indicated.
Referenced herein are trade names for components including various ingredients
utilized in the
present invention. The inventors herein do not intend to be limited by
materials under a certain
trade name. Equivalent materials (e.g., those obtained from a different source
under a different
name or reference number) to those referenced by trade name may be substituted
and utilized in the
descriptions herein.
In the description of the invention various embodiments or individual features
are disclosed. As
will be apparent to the ordinarily skilled practitioner, all combinations of
such embodiments and
features are possible and can result in preferred executions of the present
invention.
The compositions herein may comprise, consist essentially of, or consist of
any of the features or
embodiments as described herein.
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4
While various embodiments and individual features of the present invention
have been illustrated
and described, various other changes and modifications can be made without
departing from the
spirit and scope of the invention. As will also be apparent, all combinations
of the embodiments
and features taught in the foregoing disclosure are possible and can result in
preferred executions of
the invention.
As used herein, the term "pet" means a domestic dog or cat.
Processes of the Present Invention
The present invention is directed to processes for preparing a plant matter
extract and, separately
processes for preparing a food composition by providing plant matter. In one
embodiment, the food
composition is a pet food composition.
The processes for preparing a plant matter extract comprise:
(a) providing plant matter selected from the group consisting of avocado,
alfalfa, fig,
primrose, and mixtures thereof;
(b) combining the plant matter with an aqueous solution and optionally with an
enzyme, further optionally with heating, to provide a digested plant mixture;
and
(c) concentrating the digested plant mixture to enhance the concentration of
carbohydrate therein.
The processes for preparing a food composition comprising a plant matter
extract comprise:
(a) providing plant matter selected from the group consisting of avocado,
alfalfa, fig,
primrose, and mixtures thereof,
(b) combining the plant matter with an aqueous solution and optionally with an
enzyme, further optionally with heating, to provide a digested plant mixture;
(c) concentrating the digested plant mixture to enhance the concentration of
carbohydrate therein; and
(d) combining the digested plant mixture with one or more food composition
components.
The plant matter provided in the various processes may be avocado, alfalfa,
fig, primrose, and
mixtures thereof. These plants are known to contain carbohydrate components
such as 2-deoxy-D-
glucose, 5-thio-D-glucose, 3-0-methylglucose, 1,5-anhydro-D-glucitoi, 2,5-
anhydro-D-mannitol, or
mannoheptulose. See e.g.. U.S. Patent Application Publication No.
2002/0035071. Processes
CA 02569249 2006-12-06
resulting in extracts which have elevated concentrations of mannoheptulose are
preferred herein.
Advantageously, the mannoheptulose or any other component may be present as a
component of
plant matter such as avocado, or other enriched source of mannoheptulose such
as alfalfa, fig, or
primrose.
The plant matter may be any portion or whole of the plant, such as the leaves,
fruit, seed or pit,
particularly at least those portions of the plant that contain elevated levels
of carbohydrate
component. The inclusion of one or more of these components as part of the
extracts of food
compositions herein are useful, for example, to alter utilization of glucose
or other energy sources
and to mimic metabolic effects of caloric restriction. Without intending to be
limited by theory,
the present use of glucose anti-metabolites to alter glucose metabolism serves
to lower the
metabolic rate through inhibition of glucose as an energy source on the
cellular level. Judicious use
of components that block the normal metabolism of cellular glucose can result
in changes in
physiological function that are similar to those arising from caloric
restriction. Caloric restriction
has been consistently shown to extend longevity in animals See Weindruch and
Wilford, "The
Retardation of Aging and Disease by Dietary Restriction," Springfield, IL:
Charles C. Thomas
(1988); Yu, "Modulation of Aging Processes by Dietary Restriction," Boca
Raton: CRC Press
(1994); and Fishbein, "Biological Effects of Dietary Restriction," Springer,
New York (1991).
The plant matter may include the fruit, seed (or pit), branches, leaves, or
any other portion of the
relevant plant or combination thereof. For example, in one embodiment herein,
the avocado is
provided, and the process may commence with whole or partial avocado fruit,
including the pit or
devoid (or partially devoid) of the pit If the plant matter which is provided
contains a pit, or partial
pit, the pit or portion thereof may be optionally removed prior to further
processing. Alfalfa, fig, or
primrose may be similarly processed.
Avocado (also commonly referred to as alligator pear, aguacate, or palta)
contains unusually
enriched sources of mannoheptulose, as well as related sugars and other
carbohydrate components.
Avocado is a sub-tropical evergreen tree fruit, growing most successfully in
areas of California,
Florida, Hawaii, Guatemala, Mexico, the West Indies, South Africa, and Asia.
Species of avocado include, for example, Persea Americana and Persea nubigena,
including all
cultivars within these illustrative species. Cultivars may include `Anaheim,'
`Bacon,' 'Creainhart,'
`Duke,' 'Fuerte,' 'Ganter,' 'Gwen,' `Hass,' `Jim,' 'Lula,' `Lyon,' 'Mexicola,'
'Mexicola Grande,'
'Murrieta Green,' 'Natal,' 'Pinkerton,' 'Queen,' 'Puebla,' 'Reed,' 'Rincon,'
'Ryan,' 'Spinks,'
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6
`Tops Topa,' `Whitsell,' `Wertz,' and `Zutano.' The fruit of the avocado is
particularly preferred
for use herein, which may contain the pit or wherein the pit is removed or at
least partially
removed. Fruit from Persea Americana is particularly preferred for use herein,
as well as fruit from
cultivars which produce larger fruits (e.g., about 12 ounces or more when the
fruit is mature), such
as Anaheim, Creamhart, Fuerte, Hass, Lula, Lyon, Murrieta Green, Nabal, Queen,
Puebla, Reed,
Ryan, and Spinks.
Plant matter from alfalfa, fig, or primrose are also reported to provide
relatively high levels of
mannoheptulose. Alfalfa is also referred to as Medicago sativa. Fig, or Ficus
carica (including
Cluster fig or Sycamore fig, for example) may also be used, as well as
primrose or Primula
officinalis.
In one embodiment, production of a digested plant mixture comprises
combination of the plant
matter with an aqueous solution, such as water, to assist with maceration of
the plant into
manageable constituents. Optionally but preferably, an enzyme having cellulose
or pectin activity,
or any combination thereof (such as a celhrlase, hemicellulase, or pectinase)
is included to assist
with such maceration, including to assist with dissolution and release of
carbohydrates via cell wall
disruption. The utility of such an enzymatic treatment may be enhanced through
heating during
such maceration, such as from above ambient temperature to about 120 C, or to
about 100 C, or
from about 60 C to about 120 C, or from about 60 C to about 100 C.
Agitation is further
preferably utilized, typically for up to about 24 hours, but dependent upon
the batch under
processing. In one embodiment, the pH is controlled such to preserve enzyme
activity, often in the
range of pH from about 4 to about 6, preferably in the range of pH from about
5 to about 6. As
such, depending upon such factors as ripeness of plant matter, quality of
process aqueous solution
(such as water added for process, for example), and the like, amounts of acid
or base may be
desirable as will be appreciated by one of ordinary skill in the art.
Optionally, to assist with deactivation of the enzymes present, heating may be
increased at the time
of, or after, initial heating and agitation to form the digested plant
mixture. Water is optionally
heated to processing temperatures prior to the addition of the plant matter.
Heat may be applied by
a jacketed tank where low pressure steam is utilized.
The digested plant mixture may result in fractions which may be separated in
accordance with
common techniques. For example, fractions present in the digested plant
mixture may be separated
by filtration to provide the carbohydrate extract as the resulting filtrate,
with the filter cake being
CA 02569249 2006-12-06
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discarded. Other methods may include, but not be limited to, gravimetric,
centrifugal, other
filtrations, or combinations thereof.
The carbohydrate extract may then be concentrated, optionally utilizing at
least one concentration
method selected from the group consisting of heating, vacuum drying,
evaporation, refractance
window drying, freeze drying, spray drying, any other useful technique, or any
combination of the
foregoing. In one embodiment, at least one technique such as refractance
window drying is used.
Once concentrated, the carbohydrate extract may be utilized in the pet food
compositions of the
present invention. In one embodiment herein, the present processes result in
preferred yields of
mannoheptulose or other carbohydrate, or carbohydrate extract, based on the
starting mass of the
plant matter (e.g., avocado). In one embodiment, the yield of mannoheptulose
present in the
carbohydrate extract subsequent to concentration is less than about 20%, or
from about 0.1% to
about 10%, or from about 1% to about No, based on the starting mass of the
plant matter. In
another embodiment, the yield of the carbohydrate extract subsequent to
concentration is less than
about 30%, or from about 5% to about 25%, or from about 8% to about 20%, based
on the starting
mass of the plant matter. Of course, even higher yields may be desirable, and
lower yields may also
be acceptable.
Food compositions may be prepared in accordance with the present processes by
further including
combining the digested plant mixture with one or more food composition
components. As used
herein, the term "food composition" means a composition that is intended for
ingestion by an
animal, such as a human, or other animal (including a pet). For example, a pet
food composition is
a food composition that is intended for ingestion by a pet. Food compositions
are widely known in
the art. Pet food compositions may include, without limitation, nutritionally
balanced compositions
suitable for daily feed, as well as supplements (eg., treats) which may or may
not be nutritionally
balanced. As used herein, the term "nutritionally balanced," with reference to
the pet food
composition, means that the composition has known required nutrients to
sustain life in proper
amounts and proportion based on recommendations of recognized authorities in
the field of pet
nutrition.
In one embodiment herein, the inventive processes are utilized to prepare a
food composition
comprising a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-0-
methylglucose;
1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures
thereof. In a
further embodiment, such component is present in the prepared composition at
particular levels. In
I 11, 1
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particular, it has been found that relatively low levels, as well as
relatively high doses of the
component, while useful, may provide less than optimal efficacy for desired
purposes. In
particular, an optimal dose to the pet, on a daily basis, has been
surprisingly discovered to be from
about 1 mg/kg to about 15 mg/kg, more advantageously from about 2 mg/kg to
about 10 mg/kg,
even more advantageously from about 2 mg/kg to about S mg/kg, wherein (as will
be commonly
understood in the art) the "mg" refers to level of the component and the "kg"
refers to kilograms of
the pet. In certain embodiments, this may translate to preparation of pet food
compositions
comprising less than about 5%, or less than about 2%, or from about 0.0001% to
about 0.5% of the
component, all by weight of the composition. The level of component may be
determined by one
of ordinary skill in the art based on a variety of factors, for example, the
form of the pet food
composition (e.g., whether a dry composition, semi-moist composition, wet
composition, or
supplement, or any other form or mixture thereof). The ordinarily skilled
artisan will be able to
utilize the preferred optimal doses, and use these to determine the optimal
level of component
within a given pet food composition.
Similarly, optimal levels of plant matter extract will of course be dependent
upon level of
efficacious component within such extract. Optimal extracts have been found
herein which
comprise from about 1% to about 99% of the component, alternatively from about
5% to about 75%
of the component, alternatively from about 10% to about 50% of the component,
all by weight of
the extract.
Food compositions will contain one or more food composition components, which
will of course be
widely known in the art.
For example, pet food compositions may advantageously include food composition
components
intended to supply necessary dietary requirements, as well as treats (e.g.,
dog biscuits) or other food
supplements. Optionally, the composition herein may be a pet food composition
such as a dry
composition (for example, kibble), semi-moist composition, wet composition, or
any mixture
thereof Alternatively or additionally, the composition is a supplement, such
as a gravy, drinking
water, yogurt, powder, suspension, chew, treat (e.g., biscuits) or any other
delivery form.
In one embodiment, the food compositions may comprise, on a dry matter basis,
from about 10% to
about 90% crude protein, alternatively from about 20% to about 50% crude
protein, alternatively
from about 20% to about 40% crude protein, by weight of the food composition,
or alternatively
from about 20% to about 35% crude protein. The crude protein material may
comprise vegetable
CA 02569249 2006-12-06
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proteins such as soybean, cottonseed, and peanut, or animal proteins such as
casein, albumin, and
meat protein. Non-limiting examples of meat protein useful herein include a
protein source
selected from the group consisting of beef, pork, lamb, poultry, fish,
vegetable, and mixtures
thereof.
Furthermore, the compositions may comprise, on a dry matter basis, from about
5% to about 40%
fat, alternatively from about 10% to about 35% fat, by weight of the food
composition.
The compositions of the present invention may further comprise a source of
carbohydrate. Grains
or cereals such as rice, com, milo, sorghum, barley, wheat, and the like are
illustrative sources.
The compositions may also contain one or more other materials such as dried
whey and other dairy
by products.
EXAMPLES
The following examples are provided to illustrate the invention and are not
intended to limit the
scope thereof in any manner.
Example
Avocado extract containing enhanced levels of mannoheptulose is prepared in
accordance with the
following process, and utilized in pet food compositions:
Whole avocado fruit (about 900 kilograms) is provided. The fruit is split and
the pits are removed,
either partially or wholly, providing about 225 kilograms of pitted avocado
halves. The raw
avocado is charged to a disintegrator, whereupon some agitation, water (about
3000 kilograms) and
CELLUBRIX (commercially available from Novozymes A/S) (about 1 liter) is
further charged.
The mixture is further agitated and concurrently heated to about 66 C. Upon
completion of the
charge, further CELLUBRIX (about 1 liter) is added, and the entire mixture is
held under agitation
for about 12 hours at a controlled pH of about 5.5. The temperature is then
further increased to
about 80 C and then held for at least about 2 hours. The resulting digested
plant mixture is then
filtered at 80 C to provide the carbohydrate extract as the filtrate. The
carbohydrate extract is then
evaporated in a simplified recirculation system at 80 C, under vacuum, to a
provide the
carbohydrate extract having about from about 10% to about 20% solids and a pH
of about 5.5. The
extract is then further concentrated using a refractance window dryer to
provide about 100
kilograms of the extract as a crystalline or powder (a yield of about 11%
carbohydrate extract,
CA 02569249 2006-12-06
based on the starting mass of the whole avocado fruit, which is analyzed as a
yield of about 4.5%
mannoheptulose, based on the starting mass of the whole avocado fruit). The
extract may be used
in the pet food compositions of the present invention.
Example 2
Two kibble compositions having the following components at the approximate
indicated amounts
are prepared using methods which are standard in the art, including extrusion,
and are fed to cats as
a daily feed:
Component Example 1A Example 1B
(Component Amount indicated as (Component Amount indicated as
Wt'/o) Wt%)
Extract of Avocado Prepared in 0.02 0.01
Accordance with Present Invention
Chicken, Chicken By-product 44 47
Meal, and Fish Meal
Chicken Fat 8 6
Beet Pulp 2 3
Salts 2.5 2
Vitamins and Minerals** 1 1
Minors 3.5 4
Grains Remainder Remainder
(corn, sorghum)
*Avocado may be substituted with other plant matter having enhanced
mannoheptulose content.
**Vitamins and Minerals include: Vitamin B, beta-carotene and Vitamin A, Zinc
Oxide, Ascorbic
Acid, Manganese Sulfate, Copper Sulfate, Manganous Oxide, Calcium
Pantothenate, Biotin,
Vitamin B12, Vitamin B1i Niacin, Vitamin B2, Vitamin B6, Vitamin D3, Folic
Acid.
Example 3
A beef-flavor gravy composition is prepared by combining the following
components in a
conventional manner:
Component Wt%
Extract of Avocado Prepared in Accordance with Present Invention 0.14
Chicken Fat 3.0
Spray-Dried Beef Particles and Broth 3.0
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Xanthan Gum 0.5
Flax Seed 0.2
Vegetables 0.2
Vitamins** 0.06
Minerals 0.04
Phosphoric Acid 0.95
Beef Flavor 0.1
Water Remainder
**Vitamins and Minerals include: Vitamin E, beta-carotene and Vitamin A, Zinc
Oxide, Ascorbic
Acid, Manganese Sulfate, Copper Sulfate, Manganous Oxide, Calcium
Pantothenate, Biotin,
Vitamin B12, Vitamin BI, Niacin, Vitamin B2, Vitamin B6, Vitamin D3, Folic
Acid.
One fluid ounce of the gravy composition is admixed with one-half cup of
standard dog labble diet
daily prior to feeding to a dog. Amounts of the gravy composition are
determined as desired by the
guardian of the dog.
