Search

US-12618052-B2 - Enzyme composition to reduce glucose uptake without compromising taste

US12618052B2US 12618052 B2US12618052 B2US 12618052B2US-12618052-B2

Abstract

A method allows people to not compromise on the taste and flavor of sugar-containing foods and beverages, while reducing the net effect of the sugar in the body. The method may include oral consumption of the enzyme alternansucrase to convert up to 90% of consumed sucrose and other carbohydrates into a carbohydrate complex of undigestible or slowly digestible α-1, 3 and α-1, 6 glucan fibers in the gastrointestinal tract. These glucan fibers have the properties of dietary fibers and a degree of polymerization ranging from 3 to greater than 100. The methods may aid in glucose control, reduce insulin resistance and support healthy glucose homeostasis in diabetic and pre-diabetic conditions. It may promote healthy gut bacteria and improve bowel movements to benefit overall digestive health. It may also be applied to obesity control by reducing blood glucose and, through the production of fiber, blood lipid levels, which supports cardiovascular health.

Inventors

  • Vasant Laxminarayan RATHI
  • Abhijit RATHI
  • Swati JADHAV

Assignees

  • ADVANCED ENZYME TECHNOLOGIES LTD.

Dates

Publication Date
20260505
Application Date
20230926

Claims (14)

  1. 1 . A method for converting in the gastrointestinal tract sucrose and other carbohydrates into a carbohydrate complex of undigestible and/or slowly digestible α-1,3 and α-1, 6 glucan fibers, the method comprising orally administering alternansucrase before, during or after the consumption of sucrose or sucrose-containing foods.
  2. 2 . The method of claim 1 , wherein 15-90% of the consumed sucrose is converted into glucan fibers.
  3. 3 . The method of claim 1 , wherein the conversion to glucan fibers occurs within 5 minutes to 2 hours of oral administration and consumption.
  4. 4 . The method of claim 1 , wherein the carbohydrate complex contains between 5% and 60% gluco-oligomers and between 20% and 95% gluco-polymers.
  5. 5 . The method of claim 1 , wherein the carbohydrate complex is physiologically active or inactive in the body.
  6. 6 . The method of claim 1 , wherein the oral administration of the alternansucrase reduces a spike in blood sugar levels that occurs after consumption of sucrose or sucrose-containing foods.
  7. 7 . The method of claim 1 , wherein at least 50% of the formed glucan fibers contain dietary fibers.
  8. 8 . The method of claim 1 , wherein the carbohydrate complex is composed of undigestible and/or slowly digestible glucan fibers with a degree of polymerization greater than or equal to 3.
  9. 9 . The method of claim 1 , wherein the glucan fibers have a degree of polymerization between 3 and 30.
  10. 10 . The method of claim 1 , wherein the glucan fibers have a degree of polymerization of between 30 and 100 or greater than 100.
  11. 11 . The method of claim 1 , wherein the foods include one or more of the following: juice, juice concentrate, ice cream, chocolate, beverages, soft drinks, frozen dairy desserts, jams, jellies, candy bars, chocolates, fudge, and syrups.
  12. 12 . The method of claim 1 , wherein the alternansucrase catalyzes a transfer of a glucose molecule from a sucrose molecule to a carbohydrate or carbohydrate-derived acceptor molecule.
  13. 13 . The method of claim 1 , wherein the other carbohydrates include one or more of the following: fructose, leucrose, sucrose, maltose, lactose, raffinose, maltitol, panose, nigerose, isomaltose, kojibiose, alternan, and maltoalternan.
  14. 14 . The method of claim 1 , wherein the alternansucrase is orally administered in an amount ranging 0.1 mg to 5000 mg.

Description

TECHNICAL FIELD The present application is generally related to an enzyme composition configured to reduce glucose uptake without compromising taste. BACKGROUND Carbohydrates are a major food component, accounting for 45-55% of total calories consumed on average, and are a primary source of energy. Starch and sucrose are key components of dietary carbohydrates, and can cause rapid glucose delivery into the body and high blood glucose rise (glycemic response). Both consistently high glucose levels in the blood and irregular surges in blood glucose levels increase the risk of disease conditions like Type 2 diabetes, obesity, coronary heart disease, stroke, atherosclerotic plaque formation, renal disease, and retinopathy. Improvements in agriculture and industrial development have made sugar more readily available. As a result, the market is flooded with sweetened products like confections, fruit drinks, beverages, baked goods, and even sauces. The American Heart Association recommends a limit for added sugars: no more than 100 calories per day for most women (the equivalent of 6 teaspoons) and 150 calories per day for most men (the equivalent of 9 teaspoons). Nevertheless, the US population on average intakes added sugars well above recommended levels; the top two food sources responsible for higher sugar intake being sugar-sweetened beverages and sweet bakery products (Ricciuto et al., 2021). Various efforts have been made to reduce the glycemic index of sweetened food and drinks. One such effort is the use of complex carbohydrates as a sugar replacement in food and beverages. Enzymes within the class glucosyltransferase can convert easily digestible saccharides like sucrose, maltose, malto-oligosaccharides and glucose into sparingly digestible and undigestible saccharides, such as oligosaccharides and polysaccharides (also known as glucan fibers). When these glucan fibers are consumed, they can cause a lower glycemic response than consumption of the original saccharide from which it was produced. Patent application EP4087937A1 (Applicant: Evoxx) describes a method of production of alternan-oligosaccharide in a reactor. Alternansucrase produces alternan-oligosaccharides in the presence of sucrose and acceptor molecules (maltose). Fructose is produced as a by-product in this process. Formed alternan-oligosaccharide is effective to promote the growth of beneficial bacteria (Lactobacilli, Bifidobacteria). Patent application US20180146699A1 (Applicant: Nestle) describes a process of reducing intrinsic sugar content of food materials such as fruit juice or any food comprises fruits. In the food material, enzyme glucosyltransferase converts monosaccharides and/or disaccharides into oligosaccharides and/or polysaccharides. During the manufacturing process, the enzyme glucosyltransferase is used as processing aid in the processing of food products. U.S. Pat. No. 8,512,739B2 (Cargill) describes a method of the preparation of low glycemic sweetener by reacting sucrose and acceptors (a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose) in the presence of enzyme glucansucrase. The resulting product contains fructose and various glucose oligosaccharides that has low glycemic index. Low glycemic sweetener can be utilized in various foods and beverages. U.S. Pat. No. 11,261,264B2 (Nutrition & Biosciences USA 4) describes a synthesis of glucan fibers in sucrose containing food products in the presence of enzyme glucosyltransferase. The soluble fiber composition may be directly used as an ingredient in food or may be incorporated into carbohydrate compositions suitable for use in food applications. The aforementioned patents and patent applications describe the enzymatic synthesis of sparingly digestible or indigestible saccharides as well as the inclusion of indigestible saccharides or enzymes as processing aids into various food matrices. However, the taste of the food is likely changed by the inclusion of the glucan fibers in the food matrices, impacting the palatability of food matrices. Moreover, recipients with a sensitivity to sugar are limited only to packaged food options with the glucan fiber in the food matrices. And, since it is unknown how long the synthesized saccharides will persist in any dietary matrices over time, research would need to be conducted on each food matrices, further limiting the availability of more food options to those who desire or need reduced sugar in food. Therefore, there is need of a method that enables people to not compromise on the taste and flavor of sugar-containing foods or beverages and still reduce the net effect of the sugar in the body. There is also need of a method to lower the glycemic index of food without interfering in conventional food manufacturing processes. There is also a need of a method that can give consumers a variety in their food choices. SUMMARY One or more e