Oligosaccharide mixture and food product comprising this mixture, especially infant formula
View Patent ↗The invention discloses an oligosaccharide mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide, 5-90 wt % of at least one neutral oligosaccharide, 2-50 wt % of at least one sialylated oligosaccharide, and/or 5-70 wt % of at least one fucosylated oligosaccharide. The invention also discloses a food product, especially an infant formula, comprising said oligosaccharide mixture.
1. A food product comprising: hydrolyzed proteins; and an oligosaccharide mixture which comprises:
5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of N-acetyl-galactosaminyl-lactose and galactosyl-N-acetyl-galactosaminyl-lactose,
5-90 wt % of at least one galacto-oligosaccharide selected from the group consisting of Galβ1,6Gal, Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,6Glc, Galβ1,3Galβ1,3Glc, Galβ1,3Galβ1,4Glc, Galβ1,6Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,3Galβ1,4Glc, Galβ1,3Galβ1,6Galβ1,4Glc, Galβ1,3Galβ1,3Galβ1,4Glc, Galβ1,4Galβ1,4Glc and Galβ1,4Galβ1,4Galβ1,4Glc,
2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of 3′-sialyllactose and 6′-sialyllactose; and
2-70 wt % of at least one fucosylated oligosaccharide selected from the group consisting of 2′-fucosyllactose, 3-fucosyllactose, difucosyllactose, lacto-N-fucopentaoses, lacto-N-difucohexaose I, monofucosyllacto-N-hexaose, Difucosyllacto-N-hexaose I and Difucosyllacto-N-neohexaose II.
2. A food product according to claim 1 comprising a protein source, a fat source, and a carbohydrate source, wherein the protein source comprises the hydrolyzed proteins.
3. The food product according to claim 1 , which is selected from the group consisting of a starter infant formula, an infant formula, a baby food, an infant cereal composition, a follow-up formula and a growing-up milk.
4. The food product according to claim 1 , wherein the extent of hydrolysis of the hydrolysed proteins is between 50 and 100 of NPN/TN %.
5. The food product according to claim 1 , wherein a trinitrobenzenesulfonic acid reactive Nitrogen % that reacts with amino (lysine) N/TN of the hydrolysed proteins is from 8-15%.
6. A method for preventing and reducing the risk of food allergies and related food allergy effects on health of an individual, the method comprising:
administering to the individual oligosaccharide mixture which comprises 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of N-acetyl-galactosaminyl-lactose and galactosyl-N-acetyl-galactosaminyl-lactose, 5-90 wt % of at least one galacto-oligosaccharide selected from the group consisting of Galβ1,6Gal, Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,6Glc, Galβ1,3Galβ1,3Glc, Galβ1,3Galβ1,4Glc, Galβ1,6Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,3Galβ1,4Glc, Galβ1,3Galβ1,6Galβ1,4Glc, Galβ1,3Galβ1,3Galβ1,4Glc, Galβ1,4Galβ1,4Glc and Galβ1,4Galβ1,4Galβ1,4Glc, 2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of 3′-sialyllactose and 6′-sialyllactose; and 2-70 wt % of at least one fucosylated oligosaccharide selected from the group consisting of 2′-fucosyllactose, 3-fucosyllactose, difucosyllactose, lacto-N-fucopentaoses, lacto-N-difucohexaose I, monofucosyllacto-N-hexaose, Difucosyllacto-N-hexaose I and Difucosyllacto-N-neohexaose II.
7. The method according to claim 6 , wherein the effects are selected from the group consisting of (i) skin effects, atopic dermatitis, rash, or redness; (ii) effects on the immune system or inflammation status; or (iii) effects on the gastro-intestinal system.
8. The method according to claim 6 , wherein the composition provides enhancement of the oral tolerance to allergens.
9. The food product according to claim 1 , wherein the food product comprises at least one probiotic bacterial strain.
10. A method for reducing the severity and reducing the occurrence of food allergies and related food allergy effects on health, the method comprising:
administering to an individual an oligosaccharide mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of N-acetyl-galactosaminyl-lactose and galactosyl-N-acetyl-galactosaminyl-lactose, 5-90 wt % of at least one galacto-oligosaccharide selected from the group consisting of Galβ1,6Gal, Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,6Glc, Galβ1,3Galβ1,3Glc, Galβ1,3Galβ1,4Glc, Galβ1,6Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,3Galβ1,4Glc, Galβ1,3Galβ1,6Galβ1,4Glc, Galβ1,3Galβ1,3Galβ1,4Glc, Galβ1,4Galβ1,4Glc and Galβ1,4Galβ1,4Galβ1,4Glc, 2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of 3′-sialyllactose and 6′-sialyllactose, and/or 5-70 wt % of at least one fucosylated oligosaccharide selected from the group consisting of 2′-fucosyllactose, 3-fucosullactose, difucosyllactose, lacto-N-fucopentaoses, lacto-N-difucohexaose I, monofucosyllacto-N-hexaose, Difucosyllacto-N-hexaose I and Difucosyllacto-N-neohexaose II, as a synthetic nutritional composition.
11. A method for the enhancement of oral tolerance to allergens, the method comprising:
administering to an individual a food product comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of N-acetyl-galactosaminyl-lactose and galactosyl-N-acetyl-galactosaminyl-lactose, 5-90 wt % of at least one galacto-oligosaccharide selected from the group consisting of Galβ1,6Gal, Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,6Glc, Galβ1,3Galβ1,3Glc, Galβ1,3Galβ1,4Glc, Galβ1,6Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,3Galβ1,4Glc, Galβ1,3Galβ1,6Galβ1,4Glc, Galβ1,3Galβ1,3Galβ1,4Glc, Galβ1,4Galβ1,4Glc and Galβ1,4Galβ1,4Galβ1,4Glc, 2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of 3′-sialyllactose and 6′-sialyllactose, and/or 5-70 wt % of at least one fucosylated oligosaccharide selected from the group comprising consisting of 2′-fucosyllactose, 3-fucosyllactose, difucosyllactose, lacto-N-fucopentaoses, lacto-N-difucohexaose I, monofucosyllacto-N-hexaose, Difucosyllacto-N-hexaose I and Difucosyllacto-N-neohexaose II, as a synthetic nutritional composition.
12. The method according to claims 10 , wherein the food product is a supplement.
13. The method according to claim 10 wherein the food product comprises fully hydrolyzed and/or partially hydrolyzed proteins.
14. The method according to claim 11 , wherein the food product is a supplement.
15. The method according to claim 11 wherein the food product comprises fully hydrolyzed and/or partially hydrolyzed proteins.