EP1734835A1 - USE OF y-AMINOBUTANOIC ACID FOR MASKING OR REDUCING AN UNPLEASANT FLAVOR IMPRESSION, AND PREPARATIONS CONTAINING y-AMINOBUTANOIC ACID - Google Patents
USE OF y-AMINOBUTANOIC ACID FOR MASKING OR REDUCING AN UNPLEASANT FLAVOR IMPRESSION, AND PREPARATIONS CONTAINING y-AMINOBUTANOIC ACIDInfo
- Publication number
- EP1734835A1 EP1734835A1 EP05740177A EP05740177A EP1734835A1 EP 1734835 A1 EP1734835 A1 EP 1734835A1 EP 05740177 A EP05740177 A EP 05740177A EP 05740177 A EP05740177 A EP 05740177A EP 1734835 A1 EP1734835 A1 EP 1734835A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- aminobutyric acid
- unpleasant
- preparation
- masking
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical class O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
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- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
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- 229940079862 sodium lauryl sarcosinate Drugs 0.000 description 1
- 229960004711 sodium monofluorophosphate Drugs 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- SKORRGYRKQDXRS-UHFFFAOYSA-M sodium;2-(4-methoxyphenoxy)propanoate Chemical compound [Na+].COC1=CC=C(OC(C)C([O-])=O)C=C1 SKORRGYRKQDXRS-UHFFFAOYSA-M 0.000 description 1
- ADWNFGORSPBALY-UHFFFAOYSA-M sodium;2-[dodecyl(methyl)amino]acetate Chemical compound [Na+].CCCCCCCCCCCCN(C)CC([O-])=O ADWNFGORSPBALY-UHFFFAOYSA-M 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
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- 239000004334 sorbic acid Substances 0.000 description 1
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- 235000011150 stannous chloride Nutrition 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
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- 229910001631 strontium chloride Inorganic materials 0.000 description 1
- AHBGXTDRMVNFER-UHFFFAOYSA-L strontium dichloride Chemical compound [Cl-].[Cl-].[Sr+2] AHBGXTDRMVNFER-UHFFFAOYSA-L 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000000979 synthetic dye Substances 0.000 description 1
- 229940065721 systemic for obstructive airway disease xanthines Drugs 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
- AXZWODMDQAVCJE-UHFFFAOYSA-L tin(II) chloride (anhydrous) Chemical compound [Cl-].[Cl-].[Sn+2] AXZWODMDQAVCJE-UHFFFAOYSA-L 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
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- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical class [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000011912 vitamin B7 Nutrition 0.000 description 1
- 239000011735 vitamin B7 Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
- 239000011746 zinc citrate Substances 0.000 description 1
- 235000006076 zinc citrate Nutrition 0.000 description 1
- 229940068475 zinc citrate Drugs 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- 239000002132 β-lactam antibiotic Substances 0.000 description 1
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- 150000003952 β-lactams Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/40—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing nitrogen
- A61K8/44—Aminocarboxylic acids or derivatives thereof, e.g. aminocarboxylic acids containing sulfur; Salts; Esters or N-acylated derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to masking or reducing the unpleasant taste impression of unpleasantly tasting substances, in particular substances which impart a bitter, astringent and / or metallic taste impression. To this extent, the invention relates to (i)
- bitter substances which on the one hand are desirable and characteristic in moderation (e.g. caffeine in tea or Coffee, quinine in so-called bitter lemon drinks, hop extracts in beer), on the other hand, however, can also significantly reduce the value (e.g. flavonoid glycosides and limonoids in citrus juices, bitter aftertaste of many artificial sweeteners such as aspartame or saccharin, hydrophobic amino acids and / or peptides in cheese).
- Effectively mask taste impressions i.e. reduce them to a level that is no longer perceptible to the senses) or at least reduce them.
- 2,4-Dihydroxybenzoic acid potassium is described in US Pat. No. 5,643,941 (table column 3, line 18) as a masking agent for the bitter taste of potassium chloride, but cannot suppress the taste of caffeine, for example.
- Neohesperidine dihydrochalcone also shows a bitter-reducing effect, but is above all a sweetener (see Manufacturing Chemist 2000, July issue, pp. 16-17), which also has a disturbing effect in non-sweet applications.
- Nucleotides for example cytidine 5'-monophosphate (CMP).
- CMP cytidine 5'-monophosphate
- the sodium salts sodium chloride, sodium citrate, sodium acetate and sodium lactate show a bitter masking effect against many bitter substances (e.g. Nature, 1997,
- WO 00/21390 describes polyglutamic acid as a bitterness-masking agent; relatively high concentrations in the range of 1% by weight are required.
- a lipoprotein consisting of ⁇ -lactoglobulin and phosphatidic acid, also shows a bitter-masking effect (EP-A 635 218).
- EP-A 635 218 A lipoprotein, consisting of ⁇ -lactoglobulin and phosphatidic acid, also shows a bitter-masking effect (EP-A 635 218).
- such polymers are difficult to characterize and standardize and have a distinctly soapy aftertaste.
- O-neohesperidosyl-chrom-2-en-4-one also shows a bitter-masking effect (US Pat. No. 4,154,862), but is distinguished by a disaccharide residue which makes the preparation or isolation and applicability of the substance very difficult ,
- Masking or reducing the unpleasant taste impression of unpleasant tasting substances are suitable (and preferably in particular show a bitter masking effect against a large number of bitter substances), are widely applicable, occur in nature or in foods and are easily accessible.
- ⁇ -aminobutyric acid (4-aminobutanoic acid) or a physiologically acceptable salt of y-aminobutyric acid for masking or reducing the unpleasant taste impression of an unpleasant tasting substance
- y-aminobutyric acid is particularly a component of the diet
- Oral care or oral pharmaceutical preparations are possible.
- a corresponding method according to the invention for masking or reducing the unpleasant taste impression of an unpleasant one tasting substance in a diet, oral care or pleasure preparation includes the following step:
- ⁇ -aminobutyric acid (4-aminobutanoic acid; hereinafter also called GABA) or (b) a physiologically acceptable salt of ⁇ -aminobutyric acid with the other constituents of the preparation, the amount being sufficient, the unpleasant taste impression of the unpleasant tasting substance to mask or diminish sensory.
- GABA ⁇ -aminobutyric acid
- y-aminobutyric acid comes e.g. in the beet (Beta vulgaris), yeast, brain, brown rice and green tea before (Römpp Lexikon der Naturstoffe, Thieme- Verlag 1997, p.30) and is also found in plants and animals as well as in
- JP 2003 159017 (Chemical Abstracts Volume 139, year 2003, Abstr.-No. 400860) describes a cereal product in which ⁇ -aminobutyric acid and alanine are enriched by a preparation process, so that the resulting cereal product is, among other things, less bitter than that original grain is. However, the increased concentration of alanine is held responsible for the effect.
- US 4,479,974 describes a method for improving the aroma impression and the mouthfeel of a beverage preparation, which among other things. should be achieved by adding 0.1 - 8% ⁇ -aminobutyric acid. However, the change is not aimed at masking unpleasant notes but at the mouthfeel.
- the invention is therefore based on the surprising finding that the Y-
- Aminobutyric acid and its physiologically acceptable salts even in very small amounts Concentrations below 0.1 wt .-% in preparations the unpleasant taste impression, in particular the bitter taste impression of a variety of substances, in particular methylxanthines such as caffeine, alkaloids such as quinine, flavonoids such as naringin, inorganic salts such as potassium chloride or magnesium sulfate, and pharmaceutical Reduce active ingredients such as beta-lactam antibiotics or even completely suppress them.
- the ⁇ -aminobutyric acid (and correspondingly its physiologically acceptable salts) has almost no aroma apart from a slightly acidic taste and does not influence the regular, non-unpleasant taste properties of a composition.
- Unpleasant tasting substances in the sense of the present invention are:
- the aforementioned unpleasant tasting substances can also have other, generally not unpleasant taste and / or smell qualities. As a further, not unpleasant in the sense of the present invention
- Taste qualities are e.g. to name the impressions spicy, umami, sweet, salty, sour, hot, cooling, warming, burning or tingling.
- Substances that taste bitter, astringent, sticky, dusty, dry, floury, rancid or metallic are, for example: xanthine alkaloids xanthines (caffeine, theobromine, theophylline), alkaloids (quinine, brucine, strychnine, nicotine), phenolic glycosides (e.g. salicin, Arbutin), flavonoid glycosides (e.g. hesperidin, naringin), chalcones and chalcon glycosides, hydrolyzable tannins (gallic or elic acid esters of carbohydrates, e.g.
- pentagalloyl glucose non-hydrolyzable tannins
- non-hydrolyzable tannins optionally galloylated catechins or epicatechins, e.g. proanthine, and their pro-oligomers, and their pro-oligidines, and their pro-oligidines, and their pro-oligidines, and their pro-nigidines, and their pro-oligidines, and their pro-oligidines, and their pro-niginomers, such as proanidines, and their pro-oligidines, for example, and their pro-oligidines, and their pro-oligidines, and their pro-iinidomers, and their pro-oligidines, and their pro-iinidomers, such as pro-antigenic and pro-oligonucleotides)
- Flavones e.g. quercetin, taxifolin, myricetin
- other polyphenols ⁇ -oryzanol, Caffeic acid or its esters
- terpenoid bitter substances e.g. limonoids such as limonin or nomilin from citrus fruits, lupolones and humolones from hops, iridoids, secoiridoids
- absinthine from wormwood amarogentin from gentian
- metallic salts potassium chloride, sodium sulfate, magnesium sulfate
- certain pharmaceutical agents e.g. fluoroquinolone antibiotics, paracetamol, aspirin, beta-lactam
- Antibiotics ambroxol, propylthiouracil [PROP], guaifenesin), certain vitamins (for example vitamin H, vitamins from the B series such as vitamins B1, B2, B6, B12, niacin, pantothenic acid), denatonium benzoate, sucralose octaacetate, potassium chloride, magnesium salts, iron salts, Aluminum salts, zinc salts, urea, unsaturated fatty acids, especially unsaturated fatty acids in emulsions, amino acids
- peptides especially peptides with an amino acid from the group consisting of leucine, isoleucine, valine, tryptophan, proline or phenylalanine at the N- or C-terminus
- Substances that have a bitter, astringent, cardboard, dusty, dry, floury, rancid or metallic aftertaste can belong to the group of sweeteners or sugar substitutes, for example.
- sweeteners or sugar substitutes for example.
- examples include: aspartame, neotame, superaspartame, saccharin, sucralose, tagatose, monellin, stevioside, thaumatin, miraculin, glycerrhizin and their derivatives, cyclamate and the pharmaceutically acceptable salts of the aforementioned compounds.
- Preparations according to the invention serve (a) for nutrition, (b) for enjoyment or (c) for oral care or (d) are oral pharmaceutical preparations
- cosmetic preparations for application in the area of the head include:
- the amount of the unpleasant tasting substance being sufficient to otherwise in a comparative preparation which does not comprise ⁇ -aminobutyric acid is composed identically, to be perceived as an unpleasant taste, and the amount of ⁇ -aminobutyric acid is sufficient to sensorially mask the unpleasant taste impression of the unpleasant-tasting substance or to reduce it in comparison with the comparison preparation.
- a preparation according to the invention is obtained.
- Preferred preparations according to the invention are preparations for oral care which, in addition to the constituents indicated above, comprise one or more oral care substances in an amount which has an oral care effect.
- Preparations according to the invention are particularly preferred, e.g. oral care preparations comprising 0.000001 to 0.1% by weight of (a) ⁇ -aminobutyric acid or (b) physiologically acceptable salts of ⁇ -aminobutyric acid, based on the total weight of the preparation.
- Preparations according to the invention can be present as a finished product, but need not be. Particularly preferred preparations are in the form of semi-finished goods, as a fragrance, aroma or flavor composition or as a seasoning mixture.
- preparations according to the invention can contain at least one other
- Substance (taste correction) for changing, masking or reducing the unpleasant taste impression of an unpleasant tasting substance is particularly useful to treat certain combinations of unpleasant tasting substances with high efficiency.
- Preparations according to the invention for nutrition or pleasure are, for example, baked goods (e.g. bread, dry biscuits, cakes, other pastries), confectionery (e.g. chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum), alcoholic or non-alcoholic beverages (e.g.
- Fresh or pickled meat products eggs or egg products (dry egg, egg white, egg yolk), cereal products (e.g. breakfast cereals, granola bars, pre-cooked ready-rice products), milk products (e.g. milk drinks, milk ice cream, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dry milk powder, dry milk powder , Butter, buttermilk), products from soy protein or other soybean fractions (e.g. soy milk and products made from it, preparations containing soy lecithin, fermented products such as tofu or tempe or products made from it), fruit preparations (e.g. jams, fruit ice cream, fruit sauces, fruit fillings) , Vegetable preparations (e.g.
- ketchup sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables
- snack items e.g. baked or fried potato chips or potato dough products, extrudates based on corn or peanuts
- products based on fat and oil or emulsions thereof e.g. Mayonnaise, tartar sauce, dressings
- other ready-made ingredients dishes and soups e.g. Dry soups, instant soups, pre-cooked soups
- spices, seasoning mixes and, in particular, seasonings which are used, for example, in the snack area.
- the preparations according to the invention can also serve as semi-finished goods for the production of further preparations, for example for nutrition or pleasure.
- the preparations according to the invention can also be swallowed in the form of capsules, tablets (non-coated and coated tablets, for example enteric coatings), dragées, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as others - Or chewable preparations are available as food supplements.
- Preparations according to the invention which serve oral care (oral hygiene) are, in particular, dentifrices (such as toothpastes, tooth gels, tooth powder), mouthwashes, chewing gums and other oral care products.
- Oral pharmaceutical preparations according to the invention are preparations which e.g. in the form of capsules, tablets (uncoated and coated
- Tablets e.g. enteric coatings
- dragees granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as other swallowable or chewable preparations and are used as prescription, pharmacy-only or other medicinal products or as food supplements ,
- the ⁇ -aminobutyric acid can be used (a) as a neutral form (“inner salt”), (b) in the carboxylate or (c) in the ammonium form, with corresponding cations or anions being present as counterions.
- the use is as a neutral form preferred due to the good availability and formulability.
- Cations of the first main and subgroup, the ammonium ion, the trialkylammonium ion, the divalent charged cations of the second main and subgroup and the trivalent cations of the 3rd main and subgroup are used, preferably Na + , K + , NH 4 + , Ca 2 + , Mg 2+ , Al 3+ and Zn 2+ . If sodium ions are used as cations, there can be a double effect because
- the anions which can be used in case (c) are the singly or multiply negatively charged anions of the halides and complex inorganic acids, for example sulfuric acid, phosphoric acid, carbonic acid or pyrophosphoric acid or organic carboxylic acids, preferably natural alkane, hydroxyalkane, sugar and fruit acids, particularly preferably the chloride, hydrogen sulfate, sulfate, phosphate,
- Hydrogen phosphate, dihydrogen phosphate, carbonate, hydrogen carbonate, pyruvate, lactate, citrate, tartrate, oxalate, maleate, acetate, propionate or glucorunate anions can each be used (i) alone or (ii) as mixtures.
- the Y-aminobutyric acid or its physiologically acceptable salts are used in combination with one or more taste correctives.
- a particularly effective masking can be achieved in this way.
- the combination of the ⁇ -aminobutyric acid or its physiologically acceptable salts with another taste correction for unpleasant, in particular bitter taste impressions is effective.
- nucleotides e.g. adenosine 5'-monophosphate, cytidine 5'-monophosphate
- lactisols sodium salts
- hydroxyflavanones or mixtures of whey proteins with lecithins.
- % By weight of (a) ⁇ -aminobutyric acid or (b) physiologically acceptable salts of Y-aminobutyric acid, based on the total weight of the preparation.
- Basic ingredients, auxiliaries and additives for food, oral hygiene or luxury foods or oral pharmaceutical preparations are usually in amounts of 5 to 99.999999% by weight. preferably 10 to 80 wt .-%, based on the total weight of the preparation according to the invention.
- the preparations according to the invention can contain water in an amount of up to 99.999999% by weight, but preferably in the range from 5 to 80% by weight, based on the total weight of the preparation.
- the preparations according to the invention which contain ⁇ -aminobutyric acid or its physiologically acceptable salts are prepared according to a first preferred embodiment by using ⁇ -aminobutyric acid or its physiologically acceptable salts as substances, as a solution or in the form of a mixture with a solid or liquid carrier in a basic preparation for nutrition, oral care or pleasure ("basic", ie without or with so little GABA that an unpleasant taste is not masked or diminished sensory) or an oral pharmaceutical basic Preparation.
- Preparations according to the invention which are present as a solution can advantageously also be converted into a solid preparation according to the invention by spray drying.
- ⁇ -aminobutyric acid or its physiologically acceptable salts and optionally other constituents of the invention are used to prepare preparations according to the invention
- Phosphatidylcholine in microspheres, in nanospheres or in capsules,
- Granules or extrudates from a matrix suitable for food and beverages e.g. from starch, starch derivatives, cellulose or cellulose derivatives (e.g.
- Hydroxypropyl cellulose other polysaccharides (e.g. alginate), natural
- Fat natural waxes (e.g. beeswax, carnauba wax) or from
- Proteins e.g. Gelatin, incorporated.
- a preparation according to the invention is particularly preferred in which the matrix is selected such that the Y-aminobutyric acid or its physiologically acceptable salts are delayed by the
- Matrix are released so that you get a long-lasting effect.
- ⁇ -aminobutyric acid or its physiologically acceptable salts are first complexed with one or more suitable complexing agents, for example with cyclodextrins or cyclodextrin derivatives, preferably beta-cyclodextrin, and used in this complexed form.
- suitable complexing agents for example with cyclodextrins or cyclodextrin derivatives, preferably beta-cyclodextrin, and used in this complexed form.
- the usual basic substances, auxiliaries and additives for foodstuffs or luxury foods can be used as constituents for preparations according to the invention which serve nutrition or pleasure, e.g. Water, mixtures of fresh or processed, vegetable or animal base or raw materials (e.g. raw, roasted, dried, fermented, smoked and / or cooked meat, bones, cartilage, fish, vegetables, fruits, herbs, nuts, vegetables or fruit juices or pastes or their mixtures), digestible or non-digestible carbohydrates (e.g. sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose), sugar alcohols (e.g.
- Sorbitol natural or hardened fats (e.g. tallow, lard, palm fat, coconut fat, hardened vegetable fat), oils (e.g. sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids or their salts (e.g. Potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g. taurine), peptides, native or processed proteins (e.g. gelatin), enzymes (e.g. peptidases), nucleic acids, nucleotides, taste corrections for unpleasant taste impressions, taste corrections for others, as a rule not uncomfortable
- taste-modulating substances e.g. inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid.
- Emulsifiers e.g. lecithins, diacylglycerols
- stabilizers e.g. carageenan, alginate
- preservatives e.g. benzoic acid, sorbic acid
- antioxidants e.g.
- chelators e.g. citric acid
- organic or inorganic acidulants e.g. malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid
- additional bitter substances e.g. quinine, caffeine, limonin, amarogentin, humolones, lupolones, catechins, tannins
- additional bitter substances e.g. quinine, caffeine
- Potassium chloride magnesium chloride, sodium phosphate
- substances that prevent enzymatic browning e.g. sulfite, ascorbic acid
- essential oils e.g. sulfite, ascorbic acid
- plant extracts natural or synthetic dyes or color pigments (e.g. carotenoids, flavonoids, anthocyanins, chlorophyll and their derivatives)
- spices trigeminal active substances or Plant extracts containing such trigeminally active
- Dentifrices (as an example of oral care preparations) containing y-aminobutyric acid or its physiologically acceptable salts generally comprise an abrasive system (abrasive or polishing agents) such as e.g.
- Silicas calcium carbonates, calcium phosphates, aluminum oxides and / or hydroxylapatites, surface-active substances, such as e.g. Sodium lauryl sulfate, sodium lauryl sarcosinate and / or cocamidopropyl betaine, humectants such as e.g. Glycerin and / or sorbitol, thickeners such as e.g. Carboxymethyl cellulose, polyethylene glycols, carrageenans and / or
- Laponiten ® sweeteners such as saccharin, taste corrections for unpleasant taste impressions, taste corrections for other, usually not unpleasant taste impressions, taste-modulating substances (eg inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2 oxypropionic acid), cooling agents, such as menthol or menthol derivatives, stabilizers and active agents, such as sodium fluoride, sodium monofluorophosphate, tin difluoride, quaternary ammonium fluorides, zinc citrate, zinc sulfate, tin pyrophosphate, tin dichloride, mixtures of various pyrophosphates, aluminum triclositrate, potassium dichloride, potassium chloride
- Potassium nitrate potassium chloride, strontium chloride, hydrogen peroxide, flavors and / or sodium bicarbonate or odor correctors.
- Chewing gums (as another example of oral care preparations) containing ⁇ -aminobutyric acid or its physiologically acceptable salts generally comprise a chewing gum base, i.e. a chewing mass that becomes plastic when chewing, different types of sugar, sugar substitutes, sweeteners, sugar alcohols, taste corrections for unpleasant taste impressions, taste corrections for further, usually not unpleasant taste impressions, taste-modulating substances (e.g. inositol phosphate, nucleotides such as guanosine or other phosphate, such as 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, flavors and stabilizers or odor correctors.
- a chewing gum base i.e. a chewing mass that becomes plastic when chewing
- different types of sugar, sugar substitutes, sweeteners, sugar alcohols taste corrections for unpleasant taste impressions, taste corrections for further, usually not unpleasant taste impressions
- taste-modulating substances e.g. ino
- active ingredients can be used as constituents for oral pharmaceutical preparations according to the invention.
- unpleasant-tasting orally formulated pharmaceutical active ingredients can also be used as active ingredients.
- Additives can be converted into oral administration forms in a manner known per se. This is done regularly using inert, non-toxic, pharmaceutically suitable excipients. These include
- Carriers e.g. microcrystalline cellulose
- solvents e.g. liquid
- Polyethylene glycols emulsifiers (e.g. sodium dodecyl sulfate), dispersants
- the preparations according to the invention can preferably also contain an aroma composition in order to round off and refine the taste and / or smell of the preparation.
- Suitable aroma compositions contain, for example, synthetic, natural or nature-identical aromas, fragrances and flavors as well as suitable auxiliaries and carriers. It is considered to be particularly advantageous that a bitter or metallic taste impression which arises from the aroma or fragrance substances contained in the preparations according to the invention can be masked or reduced, and thus the overall aroma or taste profile of the preparation is improved.
- Preparations according to the invention which are in the form of semi-finished products, can serve to mask or reduce the unpleasant taste impression of finished product preparations which are produced using the semi-finished product preparation.
- Preparations according to the invention which serve as semi-finished goods generally contain 0.0001% by weight to 95% by weight, preferably 0.001 to 80% by weight, but in particular 0.01% by weight to 50% by weight , based on the total weight of the preparation, of ⁇ -aminobutyric acid or its physiologically acceptable salts and one or more flavorings and aromas, optionally also different carriers and auxiliaries or different solvents.
- Alginate Natural fats, natural waxes (e.g. beeswax, carnauba wax) or from proteins, e.g. Gelatin.
- the invention also relates to (i) the use of ⁇ -aminobutyric acid or its physiologically acceptable salts in cosmetic preparations for masking or reducing the unpleasant taste impression of an unpleasant-tasting substance, and (ii) the corresponding cosmetic preparations (formulations) themselves, in particular those that contain an unpleasant tasting substance and even with Proper application to the skin can come into contact with the oral cavity, for example - as already mentioned - cosmetic preparations for application in the area of the head such as soaps, other cleansing or care products for the face area, face creams or lotions or ointments, sunscreens, Beard cleansing or care products, shaving foams, soaps or gels, lipsticks or other lip cosmetics or lip care products.
- FIG. 1 shows the relative decrease in the bitterness of 500 ppm caffeine and varying amounts of ⁇ -aminobutyric acid (abbreviated: GABA) containing solutions in comparison with a 50 ppm ppm caffeine solution (without GABA)
- GABA ⁇ -aminobutyric acid
- the bitterness of a quinine hydrochloride solution containing 12.5 ppm and (comparison solution; not according to the invention) and of eight samples according to the invention which contained 12.5 ppm quinine hydrochloride and different amounts of ⁇ -aminobutyric acid were determined by determined by an expert group (grading 0 [not bitter] to 5 [extremely bitter]).
- Figure 2 shows the decrease in bitterness of 12.5 ppm quinine hydrochloride and varying amounts of ⁇ -aminobutyric acid (abbreviated: GABA) solutions compared to a solution containing 12.5 ppm quinine hydrochloride (but no GABA)
- GABA ⁇ -aminobutyric acid
- the bitterness was determined (a) of a 500 ppm caffeine solution (base solution), (b) a sample containing 500 ppm caffeine, 100 ppm homoeriodictyol sodium salt and 20 ppm ⁇ -aminobutyric acid, as well (c) A sample containing 500 ppm caffeine and 20 ppm ⁇ -aminobutyric acid determined by an expert group (rating 1 [not bitter] to 10 [extremely bitter]). The evaluation was carried out as a calculation of the reduction (in%) of the bitter impression from the average values of the estimates of the caffeine solution or the solutions containing caffeine and ⁇ -aminobutyric acid.
- FIG. 3 shows the relative decrease in the bitterness of a solution containing 500 ppm of caffeine by adding 20ppm ⁇ -aminobutyric acid (abbreviated: GABA) (left) or 20ppm GABA and 100ppm homoeriodictyol sodium salt (HEDNa) (right)
- GABA ⁇ -aminobutyric acid
- HEDNa homoeriodictyol sodium salt
- Use example 4 Use in a soy beverage ⁇ -aminobutyric acid was pre-dissolved in water and added to soy milk from a local supermarket. The mixture was mixed with the milk flavor in the beaker.
- the profile was created by a panel of 4 experts by description based on given descriptors.
- Use example 5 Use in combination in a soy beverage ⁇ -aminobutyric acid and homoeriodictyol sodium salt were pre-dissolved in water and added to soy milk from a local supermarket. The mixture was mixed with the milk flavor in the beaker.
- Sample 2 Sample 1 + 10 ppm ⁇ -aminobutyric acid + 100 ppm homoeriodictyol sodium salt + 0.1% milk flavor
- the profile was created by a panel of 4 experts by description based on given descriptors.
Abstract
Disclosed is the use of Ϝ-aminobutanoic acid or a physiologically acceptable salt of Ϝ-aminobutanoic acid for masking or reducing the unpleasant flavor impression of a substance that has an unpleasant taste. Also disclosed are oral pharmaceutical preparations or pharmaceutical preparations that are used for feeding, enjoyment, or oral hygiene and comprise at least one substance having an unpleasant taste and Ϝ-aminobutanoic acid.
Description
Symrise GmbH & Co. KG Mühlenfeldstraße 1, 37603 HolzmindenSymrise GmbH & Co. KG Mühlenfeldstrasse 1, 37603 Holzminden
Verwendung von γ-Aminobuttersäure zur Maskierung oder Verminderung eines unangenehmen Geschmackseindrucks sowie Zubereitungen enthaltend γ-AminobuttersäureUse of γ-aminobutyric acid for masking or reducing an unpleasant taste impression and preparations containing γ-aminobutyric acid
Die vorliegende Erfindung betrifft die Maskierung oder Verminderung des unangenehmenen Geschmackseindrucks unangenehm schmeckender Stoffe, und zwar insbesondere von Stoffen, die einen bitteren, adstringierenden und/oder metallischen Geschmackseindruck vermitteln. Die Erfindung betrifft insoweit (i)The present invention relates to masking or reducing the unpleasant taste impression of unpleasantly tasting substances, in particular substances which impart a bitter, astringent and / or metallic taste impression. To this extent, the invention relates to (i)
Verfahren zum Maskieren oder Vermindern derartiger Geschmackseindrücke und (ii) der Ernährung, der Mundpflege oder dem Genuss dienende oder orale pharmazeutische Zubereitungen, die trotz der Anwesenheit eines oder mehrerer Stoffe, die üblicherweise einen unangenehmen Geschmackseindruck vermitteln, einen angenehmen Geschmack besitzen. Nahrungs- oder Genussmittel enthaltenProcesses for masking or reducing such taste impressions and (ii) nutrition, oral care or pleasure or oral pharmaceutical preparations which, despite the presence of one or more substances which usually impart an unpleasant taste impression, have a pleasant taste. Contain food or luxury goods
(ebenso wie andere Zubereitungen) häufig verschiedene Bitterstoffe, die zwar einerseits in Maßen erwünscht und charakteristisch sind (z.B. Coffein in Tee oder
Kaffee, Chinin in sogenannten Bitter-Lemon-Getränken, Hopfenextrakte in Bier), andererseits den Wert aber auch stark mindern können (z.B. Flavonoidglycoside und Limonoide in Zitrus-Säften, bitterer Nachgeschmack vieler künstlicher Süßstoffe wie Aspartam oder Saccharin, hydrophobe Aminosäuren und /oder Peptide in Käse).(just like other preparations) often different bitter substances, which on the one hand are desirable and characteristic in moderation (e.g. caffeine in tea or Coffee, quinine in so-called bitter lemon drinks, hop extracts in beer), on the other hand, however, can also significantly reduce the value (e.g. flavonoid glycosides and limonoids in citrus juices, bitter aftertaste of many artificial sweeteners such as aspartame or saccharin, hydrophobic amino acids and / or peptides in cheese).
Zur Senkung eines beispielsweise natürlichen Gehalts an Bitterstoffen wird daher oft eine nachträgliche Behandlung einer Zubereitung als notwendig empfunden, beispielsweise extraktiv wie bei der Entcoffeinierung von Tee bzw. Kaffee, oder enzymatisch, z.B. Behandlung von Orangensaft mit einer Glycosidase zur Zerstörung des bitteren Naringins oder Einsatz von speziellen Peptidasen bei derIn order to reduce, for example, a natural content of bitter substances, subsequent treatment of a preparation is therefore often felt to be necessary, for example extractive as in the decaffeination of tea or coffee, or enzymatically, e.g. Treatment of orange juice with a glycosidase to destroy the bitter naringin or use of special peptidases in the
Reifung von Käse. Derartige Behandlungen sind belastend für das Produkt, erzeugen Abfallstoffe und bedingen z.B. auch Lösungsmϊttelreste und andere Rückstände (Enzyme) in den Produkten.Cheese ripening. Such treatments are stressful for the product, generate waste materials and, e.g. also solvent remnants and other residues (enzymes) in the products.
Daher ist es wünschenswert, Stoffe zu finden, die unangenehme Geschmackseindrücke, insbesondere bittere, adstringierende und/oder metallischeTherefore, it is desirable to find substances that have unpleasant taste impressions, especially bitter, astringent and / or metallic
Geschmackseindrücke wirkungsvoll sensorisch maskieren (d.h. auf ein sensorisch nicht mehr wahrnehmbares Maß reduzieren) oder zumindest vermindern können.Effectively mask taste impressions (i.e. reduce them to a level that is no longer perceptible to the senses) or at least reduce them.
Besonders wichtig ist die Verminderung oder Maskierung des» bitteren Geschmacks bei vielen pharmazeutischen Wirkstoffen, da hierdurch die Bereitschaft der Patienten, insbesondere bei bitterempfindlichen Patienten wie Kindern, eine entsprechende Zubereitung oral zu sich zu nehmen, deutlich! erhöht werden kann. Viele pharmazeutische Wirkstoffe, beispielsweise Aspirin, Salicin, Paracetamol, Ambroxol oder Chinin, um nur eine kleine sehr kleine Auswahl zur Verdeutlichung zu nennen, haben einen ausgeprägten bitteren, adstringierenden und/oder metallischen Geschmack und/oder Nachgeschmack.It is particularly important to reduce or mask the »bitter taste of many active pharmaceutical ingredients, as this clearly shows that patients, especially bitter-sensitive patients such as children, are willing to take the appropriate preparation orally! can be increased. Many active pharmaceutical ingredients, for example aspirin, salicin, paracetamol, ambroxol or quinine, to name just a small, very small selection for clarification, have a pronounced bitter, astringent and / or metallic taste and / or aftertaste.
Zwar kennt man einige Stoffe, die einen bitteren Geschmack partiell unterdrücken können, doch zeigen viele dieser Stoffe in der Anwendung starke Limitationen.Some substances are known that can partially suppress a bitter taste, but many of these substances show strong limitations when used.
In US 5,637,618 wird ein bitterer Geschmack mit Hilfe von Lactisole [2O-(4- Methoxyphenyl)milchsäure] reduziert. Dieser Inhibitor zeigt aber gleichzeitig eine starke Inhibiton des süßen Geschmackseindrucks (vgl. US 5,045,336), was dieIn US 5,637,618 a bitter taste is reduced with the help of lactisole [2O- (4-methoxyphenyl) lactic acid]. This inhibitor also shows a strong inhibition of the sweet taste impression (cf. US 5,045,336), which the
Anwendbarkeit stark einschränkt.
2,4-Dihydroxybenzoesäure-Kaliumsatz wird in US 5,643,941 (Tabelle Spalte 3, Zeile 18) als Maskierer für den bitteren Geschmack von Kaliumchlorid beschrieben, kann aber z.B. den Geschmack von Coffein nicht unterdrücken.Severely limits applicability. 2,4-Dihydroxybenzoic acid potassium is described in US Pat. No. 5,643,941 (table column 3, line 18) as a masking agent for the bitter taste of potassium chloride, but cannot suppress the taste of caffeine, for example.
Gemäß GB 2,380,936 wird die Unterdrückung des Geschmacks bitterer Pharmazeutika mit Ingwerextrakten erreicht. Der starke Aromaeindruck und/oder die häufig darin zu findende Schärfe von Ingwerextrakten oder aktiven Inhaltsstoffen daraus ist allerdings für eine Vielzahl von Anwendungen nicht geeignet.According to GB 2,380,936 the suppression of the taste of bitter pharmaceuticals is achieved with ginger extracts. However, the strong aroma impression and / or the sharpness of ginger extracts or active ingredients from it, which is often found therein, is not suitable for a large number of applications.
Neohesperidindihydrochalcon zeigt ebenfalls einen bitter-reduzierenden Effekt, ist aber vor allem ein Süßstoff (vgl. Manufacturing Chemist 2000, Juli-Heft, S. 16-17), der in nicht-süßen Anwendungen auch störend wirkt.Neohesperidine dihydrochalcone also shows a bitter-reducing effect, but is above all a sweetener (see Manufacturing Chemist 2000, July issue, pp. 16-17), which also has a disturbing effect in non-sweet applications.
In US-A 5,580,545 werden zwar für einige Flavone (2-Phenylchrom-2-en-4-one) geschmacksverändernde Eigenschaften beschrieben, eine Bitter-reduzierende oder -unterdrückende Wirkung wurde aber nicht gefunden.US Pat. No. 5,580,545 describes taste-altering properties for some flavones (2-phenylchrom-2-en-4-one), but no bitter-reducing or suppressing effect has been found.
In US 2002 177,576 wird die Unterdrückung eines bitteren Geschmacks durchUS 2002 177,576 suppresses a bitter taste
Nucleotide, beispielsweise Cytidin-5'-monophosphate (CMP) beschrieben. Die stark polaren und daher nur in stark polaren Lösungsmitteln verwendbaren Verbindungen sind aber in vielen fetthaltigen Nahrungsmitteln nur sehr eingeschränkt verwendbar. Zudem ist die Verfügbarkeit solcher Stoffe auf Grund ihrer aufwändigen chemischen Synthese stark limitiert.Nucleotides, for example cytidine 5'-monophosphate (CMP). The highly polar and therefore only usable in strongly polar solvents can only be used to a very limited extent in many fatty foods. In addition, the availability of such substances is severely limited due to their complex chemical synthesis.
In US 2002 188,019 werden Hydroxyflavanone als wirksame Bitter-Maskierer beschrieben, welche aber nur schwer synthetisch zugänglich und nicht in größeren Mengen preiswert verfügbar sind.In US 2002 188,019, hydroxyflavanones are described as effective bitter maskers, which are, however, difficult to obtain synthetically and are not inexpensively available in large quantities.
Die Natriumsalze Natriumchlorid, Natriumcitrat, Natriumacetat und Natriumlactat zeigen einen bitter-maskierenden Effekt gegen viele Bitterstoffe (z.B. Nature, 1997,The sodium salts sodium chloride, sodium citrate, sodium acetate and sodium lactate show a bitter masking effect against many bitter substances (e.g. Nature, 1997,
Bd. 387, S. 563); allerdings kann die Aufnahme größerer Mengen Natriumionen z.B. zu Herz-Kreislauferkrankungen führen. Eine signifikante Bitter-maskierende Wirkung tritt aber nachteiligerweise erst bei relativ hohen Natriumkonzentrationen ein (ab ca. 0,1 M), was z.B. einem in der Regel inakzeptabel hohen Anteil von ca.
0,6 Gew.-% NaCI in der Endanwendung entspricht (vgl. R.S.J. Keast, P.A.S. Bresiin und G.K. Beauchamp, Chimia 2001, 55(5), 441-447)387, p. 563); however, the intake of large amounts of sodium ions can lead to cardiovascular diseases. However, a significant bitter masking effect only occurs at relatively high sodium concentrations (from approx.0.1 M), which, for example, usually means an unacceptably high proportion of approx Corresponds to 0.6% by weight NaCI in the end use (cf. RSJ Keast, PAS Bresiin and GK Beauchamp, Chimia 2001, 55 (5), 441-447)
In WO 00/21390 wird Polyglutaminsäure als Bitterkeit-maskierendes Agens beschrieben; dabei werden relativ hohe Konzentrationen im Bereich um 1 Gew.-% benötigt.WO 00/21390 describes polyglutamic acid as a bitterness-masking agent; relatively high concentrations in the range of 1% by weight are required.
Ein Lipoprotein, bestehend aus ß-Lactoglobulin und Phosphatidinsäure, zeigt ebenfalls einen Bitter-maskierenden Effekt (EP-A 635 218). Solche Polymere sind allerdings schwierig zu charakterisieren und zu standardisieren und zeigen einen ausgeprägt seifigen Nebengeschmack.A lipoprotein, consisting of β-lactoglobulin and phosphatidic acid, also shows a bitter-masking effect (EP-A 635 218). However, such polymers are difficult to characterize and standardize and have a distinctly soapy aftertaste.
Das Flavonglycosid Neodiosmin [5,7-Dihydroxy-2-(4-methoxy-3-hydroxyphenyl)-7-The flavone glycoside neodiosmin [5,7-dihydroxy-2- (4-methoxy-3-hydroxyphenyl) -7-
O-neohesperidosyl-chrom-2-en-4-on] zeigt ebenfalls eine Bitter-maskierende Wirkung (US-A 4,154,862), zeichnet sich aber durch einen Disaccharid-Rest aus, der die Herstellung bzw. Isolierung und Anwendbarkeit der Substanz sehr erschwert.O-neohesperidosyl-chrom-2-en-4-one] also shows a bitter-masking effect (US Pat. No. 4,154,862), but is distinguished by a disaccharide residue which makes the preparation or isolation and applicability of the substance very difficult ,
Es war die primäre Aufgabe der vorliegenden Erfindung, Stoffe zu finden, die zurIt was the primary object of the present invention to find substances which are suitable for
Maskierung oder Verminderung des unangenehmenen Geschmackseindrucks unangenehm schmeckender Stoffe geeignet sind (und vorzugsweise insbesondere einen Bitter-maskierenden Effekt gegen eine Vielzahl von Bitterstoffen zeigen), breit anwendbar sind, in der Natur oder in Nahrungsmitteln vorkommen und leicht zugänglich sind.Masking or reducing the unpleasant taste impression of unpleasant tasting substances are suitable (and preferably in particular show a bitter masking effect against a large number of bitter substances), are widely applicable, occur in nature or in foods and are easily accessible.
Diese primäre Aufgabe wird gelöst durch die Verwendung von γ-Aminobuttersäure (4-Aminobutansäure) oder eines physiologisch akzeptablen Salzes der y- Aminobuttersäure zur Maskierung oder Verminderung des unangenehmenen Geschmackseindrucks eines unangenehm schmeckenden Stoffes, y- Aminobuttersaure ist dabei insbesondere als Bestandteil von der Ernährung, derThis primary object is achieved by the use of γ-aminobutyric acid (4-aminobutanoic acid) or a physiologically acceptable salt of y-aminobutyric acid for masking or reducing the unpleasant taste impression of an unpleasant tasting substance, y-aminobutyric acid is particularly a component of the diet, the
Mundpflege oder dem Genuss dienenden sowie oralen pharmazeutischen Zubereitungen geeignet.Oral care or oral pharmaceutical preparations.
Ein entsprechendes erf dungsgemäßes Verfahren zum Maskieren oder Vermindern des unangenehmenen Geschmackseindrucks eines unangenehm
schmeckenden Stoffes in einer der Ernährung, der Mundpflege oder dem Genuss dienenden Zubereitung, umfasst den folgenden Schritt:A corresponding method according to the invention for masking or reducing the unpleasant taste impression of an unpleasant one tasting substance in a diet, oral care or pleasure preparation includes the following step:
Vermischen einer Menge (a) γ-Aminobuttersäure (4-Aminobutansäure; nachfolgend auch GABA genannt) oder (b) eines physiologisch akzeptablen Salzes der γ-Aminobuttersäure mit den weiteren Bestandteilen der Zubereitung, wobei die Menge ausreicht, den unangenehmen Geschmackseindruck des unangenehm schmeckenden Stoffes sensorisch zu maskieren oder zu vermindern.Mixing an amount of (a) γ-aminobutyric acid (4-aminobutanoic acid; hereinafter also called GABA) or (b) a physiologically acceptable salt of γ-aminobutyric acid with the other constituents of the preparation, the amount being sufficient, the unpleasant taste impression of the unpleasant tasting substance to mask or diminish sensory.
y-Aminobuttersäure kommt z.B. in der Rübe (Beta vulgaris), Hefe, Gehirn, braunem Reis und grünem Tee vor (Römpp Lexikon der Naturstoffe, Thieme- Verlag 1997, S.30) und ist auch sonst in Pflanzen und Tieren sowie iny-aminobutyric acid comes e.g. in the beet (Beta vulgaris), yeast, brain, brown rice and green tea before (Römpp Lexikon der Naturstoffe, Thieme- Verlag 1997, p.30) and is also found in plants and animals as well as in
Nahrungsmitteln verbreitet (S.-H. Oh, Y.-J. Moon und C.-H. Oh, Nutraceuticals and Food, Jhrg. 2003, Band 8 Heft 1, Seiten 75-78). Sie ist ein Neurotransmitter und spielt eine wichtige Rolle bei der Übertragung von Signalen zwischen Neuronen. Die Anwendung von γ-Aminobuttersäure für Nahrungsmittel ist unproblematisch, da der Mensch schon immer relevante Mengen der freien γ-Aminobuttersäure aufgenommen hat und bisher keine negativen physiologischen Effekte bekannt sind.Food widespread (S.-H. Oh, Y.-J. Moon and C.-H. Oh, Nutraceuticals and Food, Jhrg. 2003, Volume 8, Issue 1, pages 75-78). It is a neurotransmitter and plays an important role in the transmission of signals between neurons. The use of γ-aminobutyric acid for foods is unproblematic, since humans have always ingested relevant amounts of free γ-aminobutyric acid and no negative physiological effects are known to date.
Der saure Geschmack von γ-Aminobuttersäure ist bekannt.The sour taste of γ-aminobutyric acid is well known.
In JP 2003 159017 (Chemical Abstracts Band 139, Jhrg. 2003, Abstr.-No. 400860) wird ein Getreideprodukt beschrieben, in dem γ-Aminobuttersäure und Alanin durch einen Zubereitungsprozess angereichert werden, so dass das resultierende Getreideprodukt unter anderem weniger bitter als die ursprünglichen Getreide ist. Für den Effekt wird allerdings die erhöhte Konzentration an Alanin verantwortlich gemacht.JP 2003 159017 (Chemical Abstracts Volume 139, year 2003, Abstr.-No. 400860) describes a cereal product in which γ-aminobutyric acid and alanine are enriched by a preparation process, so that the resulting cereal product is, among other things, less bitter than that original grain is. However, the increased concentration of alanine is held responsible for the effect.
In US 4,479,974 wird eine Methode zur Verbesserung des Aromaeindrucks und des Mundgetühls einer Getränkezubereitung beschrieben, der u.a. durch die Zugabe von 0,1 - 8 % γ-Aminobuttersäure erreicht werden soll. Allerdings zielt die Veränderung nicht auf die Maskierung unangenehmer Noten sondern auf das Mundgefühl ab.US 4,479,974 describes a method for improving the aroma impression and the mouthfeel of a beverage preparation, which among other things. should be achieved by adding 0.1 - 8% γ-aminobutyric acid. However, the change is not aimed at masking unpleasant notes but at the mouthfeel.
Die Erfindung beruht somit auf der überraschenden Erkenntnis, dass die Y-The invention is therefore based on the surprising finding that the Y-
Aminobuttersäure und deren physiologisch akzeptable Salze auch in sehr geringen
Konzentrationen unter 0,1 Gew.-% in Zubereitungen den unangenehmen Geschmackseindruck, insbesondere den bitteren Geschmackseindruck einer Vielzahl von Stoffen, insbesondere von Methylxanthinen wie z.B. Coffein, Alkaloiden wie z.B. Chinin, Flavonoiden wie z.B. Naringin, anorganischen Salzen wie Kaliumchlorid oder Magnesiumsulfat, und pharmazeutischen Wirkstoffen wie z.B. beta-Lactamantibiotika reduzieren oder sogar vollständig unterdrücken können.Aminobutyric acid and its physiologically acceptable salts, even in very small amounts Concentrations below 0.1 wt .-% in preparations the unpleasant taste impression, in particular the bitter taste impression of a variety of substances, in particular methylxanthines such as caffeine, alkaloids such as quinine, flavonoids such as naringin, inorganic salts such as potassium chloride or magnesium sulfate, and pharmaceutical Reduce active ingredients such as beta-lactam antibiotics or even completely suppress them.
Hierbei ist es besonders vorteilhaft, dass die γ-Aminobuttersäure (und entsprechend deren physiologisch akzeptable Salze) außer einem leicht sauren Geschmack nahezu kein Aroma besitzt und die regelmäßig vorhandenen weiteren, nicht-unangenehmen Geschmackseigenschaften einer Zusammensetzung nicht beeinflusst.It is particularly advantageous here that the γ-aminobutyric acid (and correspondingly its physiologically acceptable salts) has almost no aroma apart from a slightly acidic taste and does not influence the regular, non-unpleasant taste properties of a composition.
Unangenehm schmeckende Stoffe im Sinne der vorliegenden Erfindung sind:Unpleasant tasting substances in the sense of the present invention are:
(a) Stoffe, die bitter, adstringierend, pappig, staubig, trocken, mehlig, ranzig und/oder metallisch schmecken sowie(a) Substances that taste bitter, astringent, sticky, dusty, dry, floury, rancid and / or metallic, and
(b) Stoffe, die einen bitteren, adstringierenden, pappigen, staubigen, trockenen, mehligen, ranzigen oder metallischen Nachgeschmack haben.(b) Substances that have a bitter, astringent, sticky, dusty, dry, floury, rancid or metallic aftertaste.
Die vorgenannten unangenehm schmeckenden Stoffe können noch weitere, in der Regel nicht unangenehme Geschmacks- und/oder Geruchsqualitäten besitzen. Als weitere, im Sinne der vorliegenden Erfindung nicht unangenehmeThe aforementioned unpleasant tasting substances can also have other, generally not unpleasant taste and / or smell qualities. As a further, not unpleasant in the sense of the present invention
Geschmacksqualitäten sind z.B. die Eindrücke würzig, umami, süß, salzig, sauer, scharf, kühlend, wärmend, brennend oder kribbelnd zu nennen.Taste qualities are e.g. to name the impressions spicy, umami, sweet, salty, sour, hot, cooling, warming, burning or tingling.
Stoffe, die bitter, adstringierend, pappig, staubig, trocken, mehlig, ranzig oder metallisch schmecken, sind beispielsweise: Xanthinalkaloide Xanthine (Coffein, Theobromin, Theophyllin), Alkaloide (Chinin, Brucin, Strychnin, Nicotin), phenolische Glycoside (z.B. Salicin, Arbutin), Flavonoidglycoside (z.B. Hesperidin, Naringin), Chalcone und Chalconglycoside, hydrolisierbare Tannine (Gallus- oder Elagsäureester von Kohlenhydraten, z.B. Pentagalloylglucose), nichthydrolysierbare Tannine (ggfs. galloylierte Catechine oder Epicatechine und deren Oligomere, z.B. Proanthyocyanidine oder Procyanidine, Thearubigenin),Substances that taste bitter, astringent, sticky, dusty, dry, floury, rancid or metallic are, for example: xanthine alkaloids xanthines (caffeine, theobromine, theophylline), alkaloids (quinine, brucine, strychnine, nicotine), phenolic glycosides (e.g. salicin, Arbutin), flavonoid glycosides (e.g. hesperidin, naringin), chalcones and chalcon glycosides, hydrolyzable tannins (gallic or elic acid esters of carbohydrates, e.g. pentagalloyl glucose), non-hydrolyzable tannins (optionally galloylated catechins or epicatechins, e.g. proanthine, and their pro-oligomers, and their pro-oligidines, and their pro-oligidines, and their pro-oligidines, and their pro-nigidines, and their pro-oligidines, and their pro-oligidines, and their pro-niginomers, such as proanidines, and their pro-oligidines, for example, and their pro-oligidines, and their pro-oligidines, and their pro-iinidomers, and their pro-oligidines, and their pro-iinidomers, such as pro-antigenic and pro-oligonucleotides)
Flavone (z.B. Quercetin, Taxifolin, Myricetin), andere Polyphenole (γ-Oryzanol,
Kaffeesäure oder deren Ester), terpenoide Bitterstoffe (z.B. Limonoide wie Limonin oder Nomilin aus Zitrusfrüchten, Lupolone und Humolone aus Hopfen, Iridoide, Secoiridoide), Absinthin aus Wermut, Amarogentin aus Enzian, metallische Salze (Kaliumchlorid, Natriumsulfat, Magnesiumsulfat), bestimmte pharmazeutische Wirkstoffe (z.B. Fluorchinolon-Antibiotika, Paracetamol, Aspirin, beta-Lactam-Flavones (e.g. quercetin, taxifolin, myricetin), other polyphenols (γ-oryzanol, Caffeic acid or its esters), terpenoid bitter substances (e.g. limonoids such as limonin or nomilin from citrus fruits, lupolones and humolones from hops, iridoids, secoiridoids), absinthine from wormwood, amarogentin from gentian, metallic salts (potassium chloride, sodium sulfate, magnesium sulfate), certain pharmaceutical agents (e.g. fluoroquinolone antibiotics, paracetamol, aspirin, beta-lactam
Antibiotika, Ambroxol, Propylthiouracil [PROP], Guaifenesin), bestimmte Vitamine (beispielsweise Vitamin H, Vitamine aus der B-Reihe wie Vitamin B1, B2, B6, B12, Niacin, Panthotensäure), Denatoniumbenzoat, Sucraloseoctaacetat, Kaliumchlorid, Magnesiumsalze, Eisensalze, Aluminiumsalze, Zinksalze, Harnstoff, ungesättigte Fettsäuren, insbesondere ungesättigte Fettsäuren in Emulsionen, AminosäurenAntibiotics, ambroxol, propylthiouracil [PROP], guaifenesin), certain vitamins (for example vitamin H, vitamins from the B series such as vitamins B1, B2, B6, B12, niacin, pantothenic acid), denatonium benzoate, sucralose octaacetate, potassium chloride, magnesium salts, iron salts, Aluminum salts, zinc salts, urea, unsaturated fatty acids, especially unsaturated fatty acids in emulsions, amino acids
(z.B. Leucin, Isoleucin, Valin, Tryptophan, Prolin, Histidin, Tyrosin, Lysin und Phenylalanin), Peptide (insbesondere Peptide mit einer Aminosäure aus der Gruppe Leucin, Isoleucin, Valin, Tryptophan, Prolin oder Phenylalanin am N- oder C-Terminus).(e.g. leucine, isoleucine, valine, tryptophan, proline, histidine, tyrosine, lysine and phenylalanine), peptides (especially peptides with an amino acid from the group consisting of leucine, isoleucine, valine, tryptophan, proline or phenylalanine at the N- or C-terminus) ,
Stoffe, die einen bitteren, adstringierenden, pappigen, staubigen, trockenen, mehligen, ranzigen oder metallischen Nachgeschmack haben, können beispielsweise zur Gruppe der Süßstoffe oder der Zuckeraustauschstoffe gehören. Beipielsweise seien genannt: Aspartam, Neotam, Superaspartam, Saccharin, Sucralose, Tagatose, Monellin, Stevioside, Thaumatin, Miraculin, Glycerrhizin und deren Derivate, Cyclamat und die pharmazeutisch akzeptablen Salze der vorgenannten Verbindungen.Substances that have a bitter, astringent, cardboard, dusty, dry, floury, rancid or metallic aftertaste can belong to the group of sweeteners or sugar substitutes, for example. Examples include: aspartame, neotame, superaspartame, saccharin, sucralose, tagatose, monellin, stevioside, thaumatin, miraculin, glycerrhizin and their derivatives, cyclamate and the pharmaceutically acceptable salts of the aforementioned compounds.
Ein weiterer Aspekt der Erfindung, der mit der erfindungsgemäßen Verwendung von γ-Aminobuttersäure eng zusammenhängt, betrifft Zubereitungen. Erfindungsgemäße Zubereitungen dienen (a) der Ernährung, (b) dem Genuss oder (c) der Mundpflege oder sind (d) orale pharmazeutische Zubereitungen oder sindAnother aspect of the invention, which is closely related to the use of γ-aminobutyric acid according to the invention, relates to preparations. Preparations according to the invention serve (a) for nutrition, (b) for enjoyment or (c) for oral care or (d) are oral pharmaceutical preparations
(e) kosmetische Zubereitungen zur Applikation im Bereich des Kopfes. Sie umfassen:(e) cosmetic preparations for application in the area of the head. They include:
- zumindest einen unangenehm schmeckenden Stoff und- at least an unpleasant tasting substance and
- γ-Aminobuttersäure wobei die Menge des unangenehm schmeckenden Stoffes ausreicht, um in einer Vergleichszubereitung, die keine γ-Aminobuttersäure umfasst, aber ansonsten
identisch zusammengesetzt ist, als unangenehmer Geschmack wahrgenommen zu werden, und die Menge an γ-Aminobuttersäure ausreicht, um den unangenehmen Geschmackseindruck des unangenehm schmeckenden Stoffes sensorisch zu maskieren oder im Vergleich mit der Vergleichszubereitung zu vermindern.γ-aminobutyric acid, the amount of the unpleasant tasting substance being sufficient to otherwise in a comparative preparation which does not comprise γ-aminobutyric acid is composed identically, to be perceived as an unpleasant taste, and the amount of γ-aminobutyric acid is sufficient to sensorially mask the unpleasant taste impression of the unpleasant-tasting substance or to reduce it in comparison with the comparison preparation.
Geht man also von einer Vergleichszubereitung aus, die eine wahrnehmbare (herausschmeckbare) Menge eines unangenehm schmeckenden Stoffes umfasst und setzt dieser eine Menge an γ-Aminobuttersäure zu, die ausreicht, um den unangenehmen Geschmackseindruck des unangenehm schmeckenden Stoffes sensorisch zu maskieren (d.h. auf ein sensorisch nicht mehr wahrnehmbares Maß zu reduzieren) oder im Vergleich mit der Vergleichszubereitung zu vermindern, erhält man eine erfindungsgemäße Zubereitung.If one starts from a comparative preparation which comprises a perceptible (tastable) amount of an unpleasant tasting substance and adds an amount of γ-aminobutyric acid which is sufficient to sensorially mask the unpleasant taste impression of the unpleasant tasting substance (i.e. to a sensory one to reduce the imperceptible dimension) or to reduce it in comparison with the comparison preparation, a preparation according to the invention is obtained.
Bevorzugte erfindungsgemäße Zubereitungen sind der Mundpflege dienende Zubereitungen, die zusätzlich zu den oben angegebenen Bestandteilen eine oder mehrere Mundpflege-Substanzen in einer mundpflegend wirkendenen Menge umfassen.Preferred preparations according to the invention are preparations for oral care which, in addition to the constituents indicated above, comprise one or more oral care substances in an amount which has an oral care effect.
Besonders bevorzugt sind erfindungsgemäße Zubereitungen, z.B. der Mundpflege dienende Zubereitungen, die 0,000001 bis 0,1 Gew.-% an (a) γ-Aminobuttersäure oder (b) physiologisch akzeptablen Salzen der γ-Aminobuttersäure umfassen, bezogen auf das Gesamtgewicht der Zubereitung.Preparations according to the invention are particularly preferred, e.g. oral care preparations comprising 0.000001 to 0.1% by weight of (a) γ-aminobutyric acid or (b) physiologically acceptable salts of γ-aminobutyric acid, based on the total weight of the preparation.
Erfindungsgemäße Zubereitungen können als Fertigprodukt vorliegen, müssen es aber nicht. Besonders bevorzugte Zubereitungen liegen als Halbfertigware, als Riech-, Aroma- oder Geschmacksstoffkomposition oder als Würzmischung vor.Preparations according to the invention can be present as a finished product, but need not be. Particularly preferred preparations are in the form of semi-finished goods, as a fragrance, aroma or flavor composition or as a seasoning mixture.
Erfindungsgemäße Zubereitungen können neben (a) γ-Aminobuttersäure oder (b) physiologisch akzeptablen Salzen der γ-Aminobuttersäure zumindest eine weitereIn addition to (a) γ-aminobutyric acid or (b) physiologically acceptable salts of γ-aminobutyric acid, preparations according to the invention can contain at least one other
Substanz (Geschmackskorrigenz) zum Verändern, Maskieren oder Vermindern des unangenehmen Geschmackseindrucks eines unangenehm schmeckenden Stoffes umfassen. Dies kann insbesondere sinnvoll sein, um bestimmte Kombinationen von unangenehm schmeckenden Stoffen mit hoher Effizienz zu behandeln.
Der Ernährung oder dem Genuss dienende erfindungsgemäße Zubereitungen sind z.B. Backwaren (z.B. Brot, Trockenkekse, Kuchen, sonstiges Gebäck), Süßwaren (z.B. Schokoladen, Schokoladenriegelprodukte, sonstige Riegelprodukte, Fruchtgummi, Hart- und Weichkaramellen, Kaugummi), alkoholische oder nicht- alkoholische Getränke (z.B. Kaffee, Tee, Wein, weinhaltige Getränke, Bier, bierhaltige Getränke, Liköre, Schnäpse, Weinbrände, fruchthaltige Limonaden, isotonische Getränke, Erfrischungsgetränke, Nektare, Obst- und Gemüsesäfte, Frucht- oder Gemüsesaftzubereitungen), Instantgetränke (z.B. Instant-Kakao- Getnänke, Instant-Tee-Getränke, Instant-Kaffeegetränke), Fleischprodukte (z.B. Schinken, Frischwurst- oder Rohwurstzubereitungen, gewürzte oder marinierteSubstance (taste correction) for changing, masking or reducing the unpleasant taste impression of an unpleasant tasting substance. This can be particularly useful to treat certain combinations of unpleasant tasting substances with high efficiency. Preparations according to the invention for nutrition or pleasure are, for example, baked goods (e.g. bread, dry biscuits, cakes, other pastries), confectionery (e.g. chocolates, chocolate bar products, other bar products, fruit gums, hard and soft caramels, chewing gum), alcoholic or non-alcoholic beverages ( e.g. coffee, tea, wine, wine-based drinks, beer, beer-based drinks, liqueurs, schnapps, brandies, fruit-containing lemonades, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant drinks (e.g. instant cocoa drinks) , Instant tea drinks, instant coffee drinks), meat products (e.g. ham, fresh sausage or raw sausage preparations, seasoned or marinated
Frisch- oder Pökelfleischprodukte), Eier oder Eiprodukte (Trockenei, Eiweiß, Eigelb), Getreideprodukte (z.B. Frühstückscerealien, Müsliriegel, vorgegarte Fertigreis-Produkte), Milchprodukte (z.B. Milchgetränke, Milcheis, Joghurt, Kefir, Frischkäse, Weichkäse, Hartkäse, Trockenmilchpulver, Molke, Butter, Buttermilch), Produkte aus Sojaprotein oder anderen Sojabohnen-Fraktionen (z.B. Sojamilch und daraus gefertigte Produkte, Sojalecithin-haltige Zubereitungen, fermentierte Produkte wie Tofu oder Tempe oder daraus gefertigte Produkte), Fruchtzubereitungen (z.B. Konfitüren, Fruchteis, Fruchtsoßen, Fruchtfüllungen), Gemüsezubereitungen (z.B. Ketchup, Soßen, Trockengemüse, Tiefkühlgemüse, vorgegarte Gemüse, eingekochte Gemüse), Knabberartikel (z.B. gebackene oder frittierte Kartoffelchips oder Kartoffelteigprodukte, Extrudate auf Mais- oder Erd- nussbasis), Produkte auf Fett- und Ölbasis oder Emulsionen derselben (z.B. Mayonnaise, Remoulade, Dressings), sonstige Fertiggerichte und Suppen (z.B. Trockensuppen, Instant-Suppen, vorgegarte Suppen), Gewürze, Würzmischungen sowie insbesondere Aufstreuwürzungen (englisch: Seasonings), die beispielsweise im Snackbereich Anwendung finden.Fresh or pickled meat products), eggs or egg products (dry egg, egg white, egg yolk), cereal products (e.g. breakfast cereals, granola bars, pre-cooked ready-rice products), milk products (e.g. milk drinks, milk ice cream, yoghurt, kefir, cream cheese, soft cheese, hard cheese, dry milk powder, dry milk powder , Butter, buttermilk), products from soy protein or other soybean fractions (e.g. soy milk and products made from it, preparations containing soy lecithin, fermented products such as tofu or tempe or products made from it), fruit preparations (e.g. jams, fruit ice cream, fruit sauces, fruit fillings) , Vegetable preparations (e.g. ketchup, sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, cooked vegetables), snack items (e.g. baked or fried potato chips or potato dough products, extrudates based on corn or peanuts), products based on fat and oil or emulsions thereof (e.g. Mayonnaise, tartar sauce, dressings), other ready-made ingredients dishes and soups (e.g. Dry soups, instant soups, pre-cooked soups), spices, seasoning mixes and, in particular, seasonings, which are used, for example, in the snack area.
Die erfindungsgemäßen Zubereitungen können auch als Halbfertigware zur Herstellung weiterer, z.B. der Ernährung oder dem Genuss dienenden Zubereitungen dienen. Die erfindungsgemäßen Zubereitungen können auch in Form von Kapseln, Tabletten (nichtüberzogene sowie überzogene Tabletten, z.B. magensaftresistente Überzüge), Dragees, Granulaten, Pellets, Feststoffmischungen, Dispersionen in flüssigen Phasen, als Emulsionen, als Pulver, als Lösungen, als Pasten oder als andere schluck- oder kaubare Zubereitungen als Nahrungsergänzungsmittel vorliegen.
Der Mundpflege (Mundhygiene) dienende erfindungsgemäße Zubereitungen sind insbesondere Zahnpfiegemittel (wie Zahnpasten, Zahngele, Zahnpulver), Mundwässer, Kaugummis und andere Mundpflegemittel.The preparations according to the invention can also serve as semi-finished goods for the production of further preparations, for example for nutrition or pleasure. The preparations according to the invention can also be swallowed in the form of capsules, tablets (non-coated and coated tablets, for example enteric coatings), dragées, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as others - Or chewable preparations are available as food supplements. Preparations according to the invention which serve oral care (oral hygiene) are, in particular, dentifrices (such as toothpastes, tooth gels, tooth powder), mouthwashes, chewing gums and other oral care products.
Orale pharmazeutische erfindungsgemäße Zubereitungen sind Zubereitungen, die z.B. in Form von Kapseln, Tabletten (nichtüberzogene sowie überzogeneOral pharmaceutical preparations according to the invention are preparations which e.g. in the form of capsules, tablets (uncoated and coated
Tabletten, z.B. magensaftresistente Überzüge), Dragees, Granulaten, Pellets, Feststoffmischungen, Dispersionen in flüssigen Phasen, als Emulsionen, als Pulver, als Lösungen, als Pasten oder als andere schluck- oder kaubare Zubereitungen vorliegen und als verschreibungspflichtige, apothekenpflichtige oder sonstige Arzneimittel oder als Nahrungsergänzungsmittel verwendet werden.Tablets, e.g. enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as pastes or as other swallowable or chewable preparations and are used as prescription, pharmacy-only or other medicinal products or as food supplements ,
Die γ-Aminobuttersäure kann (a) als neutrale Form („inneres Salz"), (b) in der Carboxylat- oder (c) in der Ammoniumform verwendet werden, wobei als Gegenionen entsprechende Kationen oder Anionen vorliegen. Der Einsatz als neutrale Form ist aufgrund der guten Verfügbarkeit und Formulierbarkeit bevorzugt.The γ-aminobutyric acid can be used (a) as a neutral form (“inner salt”), (b) in the carboxylate or (c) in the ammonium form, with corresponding cations or anions being present as counterions. The use is as a neutral form preferred due to the good availability and formulability.
Als Kationen können im Falle (b) insbesondere die einfach positiv geladenenIn case (b), the cations which are simply positively charged can be used as cations
Kationen der ersten Haupt- und Nebengruppe, das Ammoniumion, das Trialkylammoniumion, die zweiwertig geladenen Kationen der zweiten Haupt- und Nebengruppe sowie die dreiwertigen Kationen der 3. Haupt- und Nebengruppe dienen, bevorzugt Na+, K+, NH4 +, Ca2+, Mg2+, Al3+ und Zn2+. Sofern Natriumionen als Kationen eingesetzt werden, kann es zu einer zweifachen Wirkung kommen, daCations of the first main and subgroup, the ammonium ion, the trialkylammonium ion, the divalent charged cations of the second main and subgroup and the trivalent cations of the 3rd main and subgroup are used, preferably Na + , K + , NH 4 + , Ca 2 + , Mg 2+ , Al 3+ and Zn 2+ . If sodium ions are used as cations, there can be a double effect because
Na+ ja selber bereits eine maskierende Wirkung besitzt; entscheidend ist dann aber regelmäßig die Anwesenheit des Anions der γ-Aminobuttersäure, zumindest bei einer Natriumionenkonzentration unter 0,1 M (siehe oben); der Einsatz des Natriumsalzes von GABA in einer Konzentration < 0,1 M ist regelmäßig ausreichend für einen guten Maskierungserfolg. Als Anionen können im Falle (c) die einfach oder mehrfach negativ geladenen Anionen der Halogenide und komplexer anorganischer Säuren, z.B. der Schwefelsäure, Phosphorsäure, Kohlensäure oder Pyrophosphorsäure oder organischer Carbonsäuren, vorzugsweise der natürlichen Alkan-, Hydroxyalkan-, Zucker- und Fruchtsäuren dienen, besonders bevorzugt die Chlorid-, Hydrogensulfat-, Sulfat-, Phosphat-,Well + already has a masking effect; the presence of the anion of γ-aminobutyric acid is then decisive, at least when the sodium ion concentration is below 0.1 M (see above); the use of the sodium salt of GABA in a concentration <0.1 M is usually sufficient for good masking success. The anions which can be used in case (c) are the singly or multiply negatively charged anions of the halides and complex inorganic acids, for example sulfuric acid, phosphoric acid, carbonic acid or pyrophosphoric acid or organic carboxylic acids, preferably natural alkane, hydroxyalkane, sugar and fruit acids, particularly preferably the chloride, hydrogen sulfate, sulfate, phosphate,
Hydrogenphosphat-, Dihydrogenphosphat-, Carbonat-, Hydrogencarbonat-, Pyruvat-, Lactat-, Citrat-, Tartrat-, Oxalat-, Maleat-, Acetat-, Propionat- oder Glucorunat-Anionen.
Selbstverständlich können die verschiedenen Salze der γ-Aminobuttersäure jeweils (i) alleine oder (ii) als Gemische verwendet werden.Hydrogen phosphate, dihydrogen phosphate, carbonate, hydrogen carbonate, pyruvate, lactate, citrate, tartrate, oxalate, maleate, acetate, propionate or glucorunate anions. Of course, the different salts of γ-aminobutyric acid can each be used (i) alone or (ii) as mixtures.
In besonders bevorzugten erfindungsgemäßen Zubereitungen werden die Y- Aminobuttersäure oder deren physiologisch akzeptable Salze in Kombination mit einem oder weiteren Geschmackskorrigenzien verwendet. Auf diese Weise kann ein besonders wirksame Maskierung erreicht werden. Insbesondere die Kombination der die γ-Aminobuttersäure oder deren physiologisch akzeptablen Salze mit einem anderen Geschmackskorrigenz für unangenehme, insbesondere bittere Geschmackseindrücke ist wirksam.In particularly preferred preparations according to the invention, the Y-aminobutyric acid or its physiologically acceptable salts are used in combination with one or more taste correctives. A particularly effective masking can be achieved in this way. In particular, the combination of the γ-aminobutyric acid or its physiologically acceptable salts with another taste correction for unpleasant, in particular bitter taste impressions is effective.
Andere Geschmackskorrigenzien können z.B. aus der folgenden Liste ausgewählt werden: Nucleotide (z.B. Adenosin-5'-monophosphat, Cytidin-5'-monophosphat), Lactisole, Natriumsalze, Hydroxyflavanone, oder Gemische von Molkeproteinen mit Lecithinen.Other taste corrections can e.g. can be selected from the following list: nucleotides (e.g. adenosine 5'-monophosphate, cytidine 5'-monophosphate), lactisols, sodium salts, hydroxyflavanones, or mixtures of whey proteins with lecithins.
Es wurde bereits erwähnt, dass besonders bevorzugte erfindungsgemäße Zubereitungen, z.B. der Mundpflege dienende Zubereitungen, 0,000001 bis 0,1It has already been mentioned that particularly preferred preparations according to the invention, e.g. oral care preparations, 0.000001 to 0.1
Gew.-% an (a) γ-Aminobuttersäure oder (b) physiologisch akzeptablen Salzen der Y-Aminobuttersäure umfassen, bezogen auf das Gesamtgewicht der Zubereitung. Weitere übliche Wirk-. Grund-, Hilfs- und Zusatzstoffe für Nahrungs-, Mundpflege- oder Genussmittel oder orale pharmazeutische Zubereitungen sind üblicherweise in Mengen von 5 bis 99,999999 Gew.-%. vorzugsweise 10 bis 80 Gew.-%, bezogen auf das Gesamtgewicht der erfindungsgemäßen Zubereitung, enthalten. Ferner können die erfindungsgemäßen Zubereitungen Wasser in einer Menge bis zu 99,999999 Gew.-%, vorzugsweise aber im Bereich von 5 bis 80 Gew.-%, bezogen auf das Gesamtgewicht der Zubereitung, enthalten.% By weight of (a) γ-aminobutyric acid or (b) physiologically acceptable salts of Y-aminobutyric acid, based on the total weight of the preparation. Other usual active. Basic ingredients, auxiliaries and additives for food, oral hygiene or luxury foods or oral pharmaceutical preparations are usually in amounts of 5 to 99.999999% by weight. preferably 10 to 80 wt .-%, based on the total weight of the preparation according to the invention. Furthermore, the preparations according to the invention can contain water in an amount of up to 99.999999% by weight, but preferably in the range from 5 to 80% by weight, based on the total weight of the preparation.
Die erfindungsgemäßen Zubereitungen, die γ-Aminobuttersäure oder deren physiologisch akzeptable Salze enthalten, werden gemäß einer ersten bevorzugten Ausgestaltung hergestellt, indem die γ-Aminobuttersäure oder deren physiologisch akzeptable Salze als Substanzen, als Lösung oder in Form eines Gemischs mit einem festen oder flüssigen Trägerstoff in eine der Ernährung, der Mundpflege oder dem Genuss dienende Basis-Zubereitung („Basis", d.h. ohne oder mit nur so wenig GABA, dass ein unangenehmer Geschmack sensorisch nicht maskiert oder vermindert wird) oder eine orale pharmazeutische Basis-
Zubereitung eingearbeitet werden. Vorteilhafterweise können als Lösung vorliegende erfindungsgemäße Zubereitungen auch durch Sprühtrocknung in eine feste erfindungsgemäße Zubereitung überführt werden.The preparations according to the invention which contain γ-aminobutyric acid or its physiologically acceptable salts are prepared according to a first preferred embodiment by using γ-aminobutyric acid or its physiologically acceptable salts as substances, as a solution or in the form of a mixture with a solid or liquid carrier in a basic preparation for nutrition, oral care or pleasure ("basic", ie without or with so little GABA that an unpleasant taste is not masked or diminished sensory) or an oral pharmaceutical basic Preparation. Preparations according to the invention which are present as a solution can advantageously also be converted into a solid preparation according to the invention by spray drying.
Gemäß einer weiteren bevorzugten Ausführungsform werden zur Herstellung erfindungsgemäßer Zubereitungen γ-Aminobuttersäure oder deren physiologisch akzeptable Salze und gegebenenfalls andere Bestandteile der erfindungsgemäßenAccording to a further preferred embodiment, γ-aminobutyric acid or its physiologically acceptable salts and optionally other constituents of the invention are used to prepare preparations according to the invention
Zubereitung zunächst in Emulsionen, in Liposomen, z.B. ausgehend vonPreparation first in emulsions, in liposomes, e.g. starting from
Phosphatidylcholin, in Microsphären, in Nanosphären oder auch in Kapseln,Phosphatidylcholine, in microspheres, in nanospheres or in capsules,
Granulaten oder Extrudaten aus einer für Lebens- und Genussmittel geeigneten Matrix, z.B. aus Stärke, Stärkederivaten, Cellulose oder Cellulosederivaten (z.B.Granules or extrudates from a matrix suitable for food and beverages, e.g. from starch, starch derivatives, cellulose or cellulose derivatives (e.g.
Hydroxypropylcellulose), anderen Polysacchariden (z.B. Alginat), natürlichenHydroxypropyl cellulose), other polysaccharides (e.g. alginate), natural
Fetten, natürlichen Wachsen (z.B. Bienenwachs, Carnaubawachs) oder ausFat, natural waxes (e.g. beeswax, carnauba wax) or from
Proteinen, z.B. Gelatine, eingearbeitet. Besonders bevorzugt ist eine erfindungsgemäße Zubereitung, bei der die Matrix so gewählt wird, dass die Y- Aminobuttersaure oder deren physiologisch akzeptable Salze verzögert von derProteins, e.g. Gelatin, incorporated. A preparation according to the invention is particularly preferred in which the matrix is selected such that the Y-aminobutyric acid or its physiologically acceptable salts are delayed by the
Matrix freigegeben werden, so dass man eine langanhaltende Wirkung erhält.Matrix are released so that you get a long-lasting effect.
In einem weiteren bevorzugten Herstellungsverfahren werden γ-Aminobuttersäure oder deren physiologisch akzeptable Salze zunächst mit einem oder mehreren geeigneten Komplexbildnern, beispielsweise mit Cyclodextrinen oder Cyclodextrinderivaten, bevorzugt beta-Cyclodextrin, komplexiert und in dieser komplexierten Form eingesetzt.In a further preferred production process, γ-aminobutyric acid or its physiologically acceptable salts are first complexed with one or more suitable complexing agents, for example with cyclodextrins or cyclodextrin derivatives, preferably beta-cyclodextrin, and used in this complexed form.
Als Bestandteile für erfindungsgemäße, der Ernährung oder dem Genuss dienenden Zubereitungen können die üblichen Grund-, Hilfs- und Zusatzstoffe für Nahrungs- oder Genussmittel verwendet werden, z.B. Wasser, Gemische frischer oder prozessierter, pflanzlicher oder tierischer Grund- oder Rohstoffe (z.B. rohes, gebratenes, getrocknetes, fermentiertes, geräuchertes und/oder gekochtes Fleisch, Knochen, Knorpel, Fisch, Gemüse, Früchte, Kräuter, Nüsse, Gemüseoder Fruchtsäfte oder -pasten oder deren Gemische), verdauliche oder nicht verdauliche Kohlenhydrate (z.B. Saccharose, Maltose, Fructose, Glucose, Dextrine, Amylose, Amylopektin. Inulin, Xylane, Cellulose), Zuckeralkohole (z.B.The usual basic substances, auxiliaries and additives for foodstuffs or luxury foods can be used as constituents for preparations according to the invention which serve nutrition or pleasure, e.g. Water, mixtures of fresh or processed, vegetable or animal base or raw materials (e.g. raw, roasted, dried, fermented, smoked and / or cooked meat, bones, cartilage, fish, vegetables, fruits, herbs, nuts, vegetables or fruit juices or pastes or their mixtures), digestible or non-digestible carbohydrates (e.g. sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose), sugar alcohols (e.g.
Sorbit), natürliche oder gehärtete Fette (z.B. Talg, Schmalz, Palmfett, Kokosfett, gehärtetes Pflanzenfett), Öle (z.B. Sonnenblumenöl, Erdnussöl, Maiskeimöl, Olivenöl, Fischöl, Sojaöl, Sesamöl), Fettsäuren oder deren Salze (z.B.
Kaliumstearat), proteinogene oder nicht-proteinogene Aminosäuren und verwandte Verbindungen (z.B. Taurin), Peptide, native oder prozessierte Proteine (z.B. Gelatine), Enzyme (z.B. Peptidasen), Nukleinsäuren, Nucleotide, Geschmackskorrigenzien für unangenehme Geschmackseindrücke, Geschmackskorrigenzien für weitere, in der Regel nicht unangenehmeSorbitol), natural or hardened fats (e.g. tallow, lard, palm fat, coconut fat, hardened vegetable fat), oils (e.g. sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids or their salts (e.g. Potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g. taurine), peptides, native or processed proteins (e.g. gelatin), enzymes (e.g. peptidases), nucleic acids, nucleotides, taste corrections for unpleasant taste impressions, taste corrections for others, as a rule not uncomfortable
Geschmackseindrücke, geschmacksmodulierende Stoffe (z.B. Inositolphosphat, Nucleotide wie Guanosinmonophosphat, Adenosinmonophosphat oder andere Stoffe wie Natriumglutamat oder 2-Phenoxypropionsäure). Emulgatoren (z.B. Lecithine, Diacylglycerole), Stabilisatoren (z.B. Carageenan, Alginat), Konservierungsstoffe (z.B. Benzoesäure. Sorbinsäure), Antioxidantien (z.B.Taste impressions, taste-modulating substances (e.g. inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2-phenoxypropionic acid). Emulsifiers (e.g. lecithins, diacylglycerols), stabilizers (e.g. carageenan, alginate), preservatives (e.g. benzoic acid, sorbic acid), antioxidants (e.g.
Tocopherol, Ascorbinsäure), Chelatoren (z.B. Citronensäure), organische oder anorganische Säuerungsmittel (z.B. Äpfelsäure, Essigsäure, Citronensäure, Weinsäure, Phosphorsäure), zusätzliche Bitterstoffe (z.B. Chinin, Coffein, Limonin, Amarogentin, Humolone, Lupolone, Catechine, Tannine), Süßstoffe (z.B. Saccharin, Cyclamat, Aspartam. Neotam), mineralische Salze (z.B. Natriumchlorid,Tocopherol, ascorbic acid), chelators (e.g. citric acid), organic or inorganic acidulants (e.g. malic acid, acetic acid, citric acid, tartaric acid, phosphoric acid), additional bitter substances (e.g. quinine, caffeine, limonin, amarogentin, humolones, lupolones, catechins, tannins) (e.g. saccharin, cyclamate, aspartame, neotame), mineral salts (e.g. sodium chloride,
Kaliumchlorid, Magnesiumchlorid, Natriumphosphate), die enzymatische Bräunung verhindernde Stoffe (z.B. Sulfit, Ascorbinsäure), etherische Öle, Pflanzenextrakte, natürliche oder synthetische Farbstoffe oder Farbpigmente (z.B. Carotinoide, Flavonoide, Anthocyane, Chlorophyll und deren Derivate), Gewürze, trigeminal wirksame Stoffe oder Pflanzenextrakte, enthaltend solche trigeminal wirksamenPotassium chloride, magnesium chloride, sodium phosphate), substances that prevent enzymatic browning (e.g. sulfite, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or color pigments (e.g. carotenoids, flavonoids, anthocyanins, chlorophyll and their derivatives), spices, trigeminal active substances or Plant extracts containing such trigeminally active
Stoffe, synthetische, natürliche oder naturidentische Aromastoffe oder Riechstoffe sowie Geruchskorrigentien.Substances, synthetic, natural or nature-identical aromas or fragrances as well as odor correctives.
Zahnpflegemittel (als Beispiel für der Mundpflege dienende Zubereitungen), die y- Aminobuttersäure oder deren physiologisch akzeptable Salze enthalten, umfassen im allgemeinen ein abrasives System (Schleif- oder Poliermittel), wie z.B.Dentifrices (as an example of oral care preparations) containing y-aminobutyric acid or its physiologically acceptable salts generally comprise an abrasive system (abrasive or polishing agents) such as e.g.
Kieselsäuren, Calciumcarbonaten, Calciumphosphaten, Alumiuniumoxiden und/oder Hydroxylapatiten, oberflächenaktive Substanzen, wie z.B. Natriumlaurylsulfat, Natriumlaurylsarcosinat und/oder Cocamidopropylbetain, Feuchthaltemittel, wie z.B. Glycerin und/oder Sorbit, Verdickungsmittel, wie z.B. Carboxymethylcellulose, Polyethylenglycolen, Carrageenanen und/oderSilicas, calcium carbonates, calcium phosphates, aluminum oxides and / or hydroxylapatites, surface-active substances, such as e.g. Sodium lauryl sulfate, sodium lauryl sarcosinate and / or cocamidopropyl betaine, humectants such as e.g. Glycerin and / or sorbitol, thickeners such as e.g. Carboxymethyl cellulose, polyethylene glycols, carrageenans and / or
Laponiten®, Süßstoffe, wie z.B. Saccharin, Geschmackskorrigenzien für unangenehme Geschmackseindrücke, Geschmackskorrigenzien für weitere, in der Regel nicht unangenehme Geschmackseindrücke, geschmacksmodulierende Stoffe (z.B. Inositolphosphat, Nucleotide wie Guanosinmonophosphat, Adenosinmonophosphat oder andere Stoffe wie Natriumglutamat oder 2-Phen-
oxypropionsäure), Kühlwirkstoffe, wie z.B. Menthol oder Mentholderivate, Stabilisatoren und aktive Wirkstoffe, wie z.B. Natriumfluorid, Natriummonofluorphosphat, Zinndifluorid, quartären Ammoniumfluoriden, Zinkeitrat, Zinksulfat, Zinnpyrophosphat, Zinndichlorid, Mischungen verschiedener Pyrophosphate, Triclosan, Cetylpyridiniumchlorid, Aluminiumlactat, Kaliumeitrat,Laponiten ® , sweeteners such as saccharin, taste corrections for unpleasant taste impressions, taste corrections for other, usually not unpleasant taste impressions, taste-modulating substances (eg inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate or other substances such as sodium glutamate or 2 oxypropionic acid), cooling agents, such as menthol or menthol derivatives, stabilizers and active agents, such as sodium fluoride, sodium monofluorophosphate, tin difluoride, quaternary ammonium fluorides, zinc citrate, zinc sulfate, tin pyrophosphate, tin dichloride, mixtures of various pyrophosphates, aluminum triclositrate, potassium dichloride, potassium chloride
Kaliumnitrat, Kaliumchlorid, Strontiumchlorid, Wasserstoffperoxid, Aromen und/oder Natriumbicarbonat oder Geruchskorrigentien.Potassium nitrate, potassium chloride, strontium chloride, hydrogen peroxide, flavors and / or sodium bicarbonate or odor correctors.
Kaugummis (als weiteres Beispiel für der Mundpflege dienende Zubereitungen), welche γ-Aminobuttersäure oder deren physiologisch akzeptablen Salze enthalten, umfassen im allgemeinen eine Kaugummibase, d.h. eine beim Kauen plastisch werdende Kaumasse, Zucker verschiedener Arten, Zuckeraustauschstoffe, Süßstoffe, Zuckeralkohole, Geschmackskorrigenzien für unangenehme Geschmackseindrücke, Geschmackskorrigenzien für weitere, in der Regel nicht unangenehme Geschmackseindrücke, geschmacksmodulierende Stoffe (z.B. Inositolphosphat, Nucleotide wie Guanosinmonophosphat, Adenosinmonophosphat oder andere Stoffe wie Natriumglutamat oder 2-Phenoxypropionsäure), Feuchthaltemittel, Verdicker, Emulgatoren, Aromen und Stabilisatoren oder Geruchskorrigentien .Chewing gums (as another example of oral care preparations) containing γ-aminobutyric acid or its physiologically acceptable salts generally comprise a chewing gum base, i.e. a chewing mass that becomes plastic when chewing, different types of sugar, sugar substitutes, sweeteners, sugar alcohols, taste corrections for unpleasant taste impressions, taste corrections for further, usually not unpleasant taste impressions, taste-modulating substances (e.g. inositol phosphate, nucleotides such as guanosine or other phosphate, such as 2-phenoxypropionic acid), humectants, thickeners, emulsifiers, flavors and stabilizers or odor correctors.
Als Bestandteile für erfindungsgemäße orale pharmazeutische Zubereitungen können alle üblicherweise eingesetzten Wirk-, Grund-, Hilfs- und Zusatzstoffe für orale pharmazeutische Zubereitungen verwendet werden. Als Wirkstoffe können insbesondere auch unangenehm schmeckende oral formulierbare pharmazeutische Wirkstoffe verwendet werden. Die Wirk-, Grund-, Hilfs- undAll active ingredients, basic substances, auxiliaries and additives which are usually used for oral pharmaceutical preparations can be used as constituents for oral pharmaceutical preparations according to the invention. In particular, unpleasant-tasting orally formulated pharmaceutical active ingredients can also be used as active ingredients. The active, basic, auxiliary and
Zusatzstoffe können in an sich bekannter Weise in die oralen Applikationsformen überführt werden. Dies geschieht regelmäßig unter Verwendung inerter, nichttoxischer, pharmazeutisch geeigneter Hilfsstoffe. Hierzu zählen u.a.Additives can be converted into oral administration forms in a manner known per se. This is done regularly using inert, non-toxic, pharmaceutically suitable excipients. These include
Trägerstoffe (z.B. mikrokristalline Cellulose), Lösungsmittel (z.B. flüssigeCarriers (e.g. microcrystalline cellulose), solvents (e.g. liquid
Polyethylenglycole), Emulgatoren (z.B. Natriumdodecylsulfat), DispergiermittelPolyethylene glycols), emulsifiers (e.g. sodium dodecyl sulfate), dispersants
(z.B. Polyvinylpyrrolidon), synthetische und natürliche Biopolymere (z.B. Albumin), Stabilisatoren (z.B. Antioxidantien wie Ascorbinsäure), Farbstoffe (z.B. anorganische Pigmente wie Eisenoxide) oder Geruchskorrigentien sowie nicht den bitteren Geschmack betreffende Geschmackskorrigentien.
Bevorzugt können die erfindungsgemäßen Zubereitungen auch eine Aromakomposition enthalten, um den Geschmack und/oder Geruch der Zubereitung abzurunden und zu verfeinern. Geeignete Aromakompositionen enthalten z.B. synthetische, natürliche oder naturidentische Aroma-, Riech- und Geschmacksstoffe sowie geeignete Hilfs- und Trägerstoffe. Als besonders vorteilhaft wird dabei angesehen, dass ein bitterer oder metallischer Geschmackseindruck, der von in den erfindungsgemäßen Zubereitungen enthaltenenen Aroma- oder Riechstoffen ausgeht, maskiert oder vermindert werden kann und damit das gesamte Aroma- oder Geschmacksprofil der Zubereitung verbessert wird.(e.g. polyvinylpyrrolidone), synthetic and natural biopolymers (e.g. albumin), stabilizers (e.g. antioxidants such as ascorbic acid), dyes (e.g. inorganic pigments such as iron oxides) or odor correctors as well as non-bitter taste corrections. The preparations according to the invention can preferably also contain an aroma composition in order to round off and refine the taste and / or smell of the preparation. Suitable aroma compositions contain, for example, synthetic, natural or nature-identical aromas, fragrances and flavors as well as suitable auxiliaries and carriers. It is considered to be particularly advantageous that a bitter or metallic taste impression which arises from the aroma or fragrance substances contained in the preparations according to the invention can be masked or reduced, and thus the overall aroma or taste profile of the preparation is improved.
Erfindungsgemäße Zubereitungen, die als Halbfertigwaren vorliegen, können zur Maskierung oder Verminderung des unangenehmen Geschmackseindrucks von Fertigware-Zubereitungen dienen, die unter Verwendung der Halbfertigware- Zubereitung hergestellt werden.Preparations according to the invention, which are in the form of semi-finished products, can serve to mask or reduce the unpleasant taste impression of finished product preparations which are produced using the semi-finished product preparation.
Erfindungsgemäße Zubereitungen, die als Halbfertigwaren dienen, enthalten in der Regel 0,0001 Gew.-% bis 95 Gew.-%, bevorzugt 0,001 bis 80 Gew.-%, insbesondere aber 0,01 Gew.-% bis 50 Gew.-%, bezogen auf das Gesamtgewicht der Zubereitung, an γ-Aminobuttersäure oder deren physiologisch akzeptablen Salzen sowie einen oder mehrere Geschmacks- und Aromastoffe, gegebenenfalls auch verschiedene Träger- und Hilfsstoffe oder verschiedene Lösungsmittel.Preparations according to the invention which serve as semi-finished goods generally contain 0.0001% by weight to 95% by weight, preferably 0.001 to 80% by weight, but in particular 0.01% by weight to 50% by weight , based on the total weight of the preparation, of γ-aminobutyric acid or its physiologically acceptable salts and one or more flavorings and aromas, optionally also different carriers and auxiliaries or different solvents.
Besonders bevorzugt sind auch Halbfertigwaren in Form von Emulsionen, Liposomen, Microsphären, Nanosphären oder auch Kapseln, Sprühtrocknungsproduken, Granulaten oder Extrudaten aus einer für Lebens- und Genussmittel geeigneten Matrix, z.B. aus Stärke, Stärkederivaten, Cellulose oder Cellulosederivaten (z.B. Hydroxypropylcellulose), anderen Polysacchariden (z.B.Semi-finished products in the form of emulsions, liposomes, microspheres, nanospheres or capsules, spray-drying products, granules or extrudates from a matrix suitable for foodstuffs and luxury foods, e.g. from starch, starch derivatives, cellulose or cellulose derivatives (e.g. hydroxypropyl cellulose), other polysaccharides (e.g.
Alginat), natürlichen Fetten, natürlichen Wachsen (z.B. Bienenwachs, Carnaubawachs) oder aus Proteinen, z.B. Gelatine.Alginate), natural fats, natural waxes (e.g. beeswax, carnauba wax) or from proteins, e.g. Gelatin.
Die Erfindung betrifft schließlich auch (i) die Verwendung von γ-Aminobuttersäure oder deren physiologisch akzeptablen Salze in kosmetischen Zubereitungen zur Maskierung oder Verminderung des unangenehmenen Geschmackseindrucks eines unangenehm schmeckenden Stoffes sowie (ii) die entsprechenden kosmetischen Zubereitungen (Formulierungen) selbst, und zwar insbesondere solche, die einen unangenehm schmeckenden Stoff beinhalten und selbst bei
sachgemäßer Auftragung auf die Haut mit der Mundhöhle in Kontakt treten können, also beispielsweise - wie bereits erwähnt - kosmetische Zubereitungen zur Applikation im Bereich des Kopfes wie Seifen, andere Reingungs- oder Pflegemittel für den Gesichtsbereich, Gesichtcremes oder -lotionen oder -salben, Sonnenschutzmittel, Bartreingungs- oder -Pflegemittel, Rasierschäume, -seifen oder-gele, Lippenstifte oder andere Lippenkosmetika oder Lippenpflegemittel.
Finally, the invention also relates to (i) the use of γ-aminobutyric acid or its physiologically acceptable salts in cosmetic preparations for masking or reducing the unpleasant taste impression of an unpleasant-tasting substance, and (ii) the corresponding cosmetic preparations (formulations) themselves, in particular those that contain an unpleasant tasting substance and even with Proper application to the skin can come into contact with the oral cavity, for example - as already mentioned - cosmetic preparations for application in the area of the head such as soaps, other cleansing or care products for the face area, face creams or lotions or ointments, sunscreens, Beard cleansing or care products, shaving foams, soaps or gels, lipsticks or other lip cosmetics or lip care products.
BeispieleExamples
Die nachfolgenden Beispiele dienen zur Verdeutlichung der Erfindung.The following examples serve to illustrate the invention.
Anwendungsbeispiel 1 : Bitter-Reduzierung einer CoffeinlosungExample 1: Bitter reduction of a caffeine solution
Um die Reduzierung des Bitter-Eindrucks bei Verwendung von γ-Aminobuttersäure zu quantifizieren, wurde die Bitterkeit einer 500 ppm enthaltenden CoffeinlosungIn order to quantify the reduction in the bitter impression when using γ-aminobutyric acid, the bitterness of a caffeine solution containing 500 ppm was determined
(Vergleichslösung; nicht erfindungsgemäß) und von vier erfindungsgemäßen Proben, die 500 ppm Coffein und unterschiedliche Mengen an γ-Aminobuttersäure enthielten, von einer Expertengruppe bestimmt (Einstufung 0 [nicht bitter] bis 10 [extrem bitter]).(Comparison solution; not according to the invention) and of four samples according to the invention which contained 500 ppm caffeine and different amounts of γ-aminobutyric acid, determined by an expert group (classification 0 [not bitter] to 10 [extremely bitter]).
Figur 1 zeigt die relative Abnahme der Bitterkeit von 500 ppm Coffein und wechselnde Mengen an γ-Aminobuttersäure (abgekürzt: GABA) enthaltenden Lösungen im Vergleich mit einer 5O0 ppm Coffein-Lösung (ohne GABA)FIG. 1 shows the relative decrease in the bitterness of 500 ppm caffeine and varying amounts of γ-aminobutyric acid (abbreviated: GABA) containing solutions in comparison with a 50 ppm ppm caffeine solution (without GABA)
Anwendungsbeispiel 2: Bitter-Reduzierung einer ChininlösungExample of use 2: Bitter reduction of a quinine solution
Um die Reduzierung des Bitter-Eindrucks zu quantifizieren, wurde die Bitterkeit einer 12,5 ppm enthaltenden Chininhydrochlorid-Lösung und (Vergleichslösung; nicht erfindungsgemäß) und von acht erfindungsgemäßen Proben, die 12,5 ppm Chininhydrochlorid und unterschiedliche Mengen γ-Aminobuttersäure enthielten, von einer Expertengruppe bestimmt (Einstufung 0 [nicht bitter] bis 5 [extrem bitter]).In order to quantify the reduction in the bitter impression, the bitterness of a quinine hydrochloride solution containing 12.5 ppm and (comparison solution; not according to the invention) and of eight samples according to the invention which contained 12.5 ppm quinine hydrochloride and different amounts of γ-aminobutyric acid were determined by determined by an expert group (grading 0 [not bitter] to 5 [extremely bitter]).
Figur 2 zeigt die Abnahme der Bitterkeit von 12,5 ppm Chininhydrochlorid und wechselnde Mengen an γ-Aminobuttersäure (abgekürzt: GABA) enthaltenden Lösungen im Vergleich mit einer 12,5 ppm Chininhydrochlorid (aber kein GABA) enthaltenden Lösung
Anwendungsbeispiel 3: Kombination Natriumsalz von Homoeriodictyol mit γ- AminobuttersäureFigure 2 shows the decrease in bitterness of 12.5 ppm quinine hydrochloride and varying amounts of γ-aminobutyric acid (abbreviated: GABA) solutions compared to a solution containing 12.5 ppm quinine hydrochloride (but no GABA) Example of use 3: Combination of sodium salt of homoeriodictyol with γ-aminobutyric acid
Um die Reduzierung des Bitter-Eindrucks zu quantifizieren, wurde die Bitterkeit (a) einer 500 ppm enthaltenden Coffeinlosung (Basislösung), (b) einer Probe, die 500 ppm Coffein, 100 ppm Homoeriodictyol-Natriumsalz und 20 ppm γ- Aminobuttersäure enthielt, sowie (c) einer Probe, die 500 ppm Coffein und 20 ppm γ-Aminobuttersäure enthielt, von einer Expertengruppe bestimmt (Einstufung 1 [nicht bitter] bis 10 [extrem bitter]). Die Auswertung erfolgte als Berechnung der Reduktion (in %) des Bittereindrucks aus den Durchschnittswerten der Einschätzungen der Coffeinlosung bzw. der Coffein und γ-Aminobuttersäure enthaltenden Lösungen.To quantify the reduction in bitterness, the bitterness was determined (a) of a 500 ppm caffeine solution (base solution), (b) a sample containing 500 ppm caffeine, 100 ppm homoeriodictyol sodium salt and 20 ppm γ-aminobutyric acid, as well (c) A sample containing 500 ppm caffeine and 20 ppm γ-aminobutyric acid determined by an expert group (rating 1 [not bitter] to 10 [extremely bitter]). The evaluation was carried out as a calculation of the reduction (in%) of the bitter impression from the average values of the estimates of the caffeine solution or the solutions containing caffeine and γ-aminobutyric acid.
Figur 3 zeigt die relative Abnahme der Bitterkeit einer 500 ppm Coffein enthaltenden Lösung durch Zusatz von 20ppm γ-Aminobuttersäure (abgekürzt: GABA) (links) bzw. 20ppm GABA und 100ppm Homoeriodictyol-Natriumsalz (HEDNa) (rechts)FIG. 3 shows the relative decrease in the bitterness of a solution containing 500 ppm of caffeine by adding 20ppm γ-aminobutyric acid (abbreviated: GABA) (left) or 20ppm GABA and 100ppm homoeriodictyol sodium salt (HEDNa) (right)
Anwendungsbeispiel 4:Verwendung in einem Soia-Getränk γ-Aminobuttersäure wurde in Wasser vorgelöst und zu einer Sojamilch aus einem lokalen Supermarkt hinzugefügt. Die Mischung wurde zusammen mit dem Milcharoma im Becherglas verrührt.Use example 4: Use in a soy beverage γ-aminobutyric acid was pre-dissolved in water and added to soy milk from a local supermarket. The mixture was mixed with the milk flavor in the beaker.
Das Profil wurde durch ein Panel von 4 Experten durch Beschreibung anhand vorgegebener Deskriptoren erstellt.The profile was created by a panel of 4 experts by description based on given descriptors.
Anwendungsbeispiel 5: Verwendung in Kombination in einem Soja-Getränk γ-Aminobuttersäure und Homoeriodictyol-Natriumsalz wurden in Wasser vorgelöst und zu einer Sojamilch aus einem lokalen Supermarkt hinzugefügt. Die Mischung wurde zusammen mit dem Milcharoma im Becherglas verrührt.Use example 5: Use in combination in a soy beverage γ-aminobutyric acid and homoeriodictyol sodium salt were pre-dissolved in water and added to soy milk from a local supermarket. The mixture was mixed with the milk flavor in the beaker.
Probe 1 Sojamilch (lokaler Supermarkt)Sample 1 soy milk (local supermarket)
Probe 2 Probe 1 + 10 ppm γ-Aminobuttersäure + 100 ppm Homoeriodictyol- Natriumsalz + 0,1 % MilcharomaSample 2 Sample 1 + 10 ppm γ-aminobutyric acid + 100 ppm homoeriodictyol sodium salt + 0.1% milk flavor
Das Profil wurde durch ein Panel von 4 Experten durch Beschreibung anhand vorgegebener Deskriptoren erstellt.The profile was created by a panel of 4 experts by description based on given descriptors.
Claims
1. Verwendung von γ-Aminobuttersäure oder eines physiologisch akzeptablen Salzes der γ-Aminobuttersäure, zur Maskierung oder Verminderung des unangenehmenen Geschmackseindrucks eines unangenehm schmeckenden Stoffes.1. Use of γ-aminobutyric acid or a physiologically acceptable salt of γ-aminobutyric acid, for masking or reducing the unpleasant taste impression of an unpleasant tasting substance.
2. Verfahren zum Maskieren oder Vermindern des unangenehmenen Geschmackseindrucks eines unangenehm schmeckenden Stoffes in einer der Ernährung, der Mundpflege oder dem Genuss dienenden oder oralen pharmazeutischen Zubereitung, mit folgendem Schritt: Vermischen einer Menge (a) γ-Aminobuttersäure oder (b) eines physiologisch akzeptablen Salzes der γ-Aminobuttersäure mit den weiteren Bestandteilen der Zubereitung, wobei die Menge ausreicht, den unangenehmen Geschmackseindruck des unangenehm schmeckenden Stoffes sensorisch zu maskieren oder zu vermindern.2. A method for masking or reducing the unpleasant taste impression of an unpleasant tasting substance in a diet, oral care or pleasure or oral pharmaceutical preparation, with the following step: mixing an amount of (a) γ-aminobutyric acid or (b) a physiologically acceptable Salt of the γ-aminobutyric acid with the other constituents of the preparation, the amount being sufficient to sensorially mask or reduce the unpleasant taste impression of the unpleasant tasting substance.
3. Der Ernährung, dem Genuss oder der Mundpflege dienende oder orale pharmazeutische Zubereitung oder kosmetische Zubereitung zur Applikation im Bereich des Kopfes . umfassend:3. Nutritional, pleasure or oral care or oral pharmaceutical preparation or cosmetic preparation for application in the area of the head. full:
- zumindest einen unangenehm schmeckenden Stoff und- at least an unpleasant tasting substance and
- γ-Aminobuttersäure wobei die Menge des unangenehm schmeckenden Stoffes ausreicht, um in einer Vergleichszubereitung, die keine γ-Aminobuttersäure umfasst, aber ansonsten identisch zusammengesetzt ist, als unangenehmer Geschmack wahrgenommen zu werden, und die Menge an γ-Aminobuttersäure ausreicht, um den unangenehmenγ-aminobutyric acid, the amount of the unpleasant tasting substance being sufficient to be perceived as an unpleasant taste in a comparative preparation which does not comprise γ-aminobutyric acid, but is otherwise identical in composition, and the amount of γ-aminobutyric acid is sufficient to make the unpleasant
Geschmackseindruck des unangenehm schmeckenden Stoffes sensorisch zu maskieren oder im Vergleich mit der Vergleichszubereitung zu vermindern.To mask the taste impression of the unpleasant tasting substance sensory or to reduce it in comparison with the comparison preparation.
4. Der Mundpflege dienende Zubereitung nach Anspruch 3, weiter umfassend:4. The oral care preparation according to claim 3, further comprising:
- eine oder mehrere Mundpflege-Substanzen in einer mundpflegend wirkenden Menge. - One or more oral care substances in an oral care amount.
5. Zubereitung nach Anspruch 3, dadurch gekennzeichnet, dass sie als Halbfertigware, als Riech-, Aroma- oder Geschmacksstoffkomposition oder als Würzmischung vorliegt5. Preparation according to claim 3, characterized in that it is present as a semi-finished product, as a fragrance, aroma or flavor composition or as a seasoning mixture
6. Kosmetische Zubereitung zur Applikation im Bereich des Kopfes nach Anspruch 3, ausgewählt aus der Gruppe bestehend aus: Seifen, Reinigungs- und6. Cosmetic preparation for application in the area of the head according to claim 3, selected from the group consisting of: soaps, cleaning and
Pflegemittel für den Gesichtsbereich, Gesichtscremes, Gesichtslotionen, Gesichtssalben, Sonnenschutzmittel, Bartreinigungsmittel, Bartpflegemittel, Rasierschäurne, Rasierseifen, Rasiergele, Lippenstifte, Lippenpflegemittel und Lippenkosmetika.Facial care products, face creams, face lotions, facial ointments, sunscreens, beard cleansers, beard care products, shaving creams, shaving soaps, shaving gels, lipsticks, lip care products and lip cosmetics.
7. Zubereitung nach einem der Ansprüche 3-6, umfassend 0,000001 bis 0,17. Preparation according to one of claims 3-6, comprising 0.000001 to 0.1
Gew.-% an (a) γ-Aminobuttersäure oder (b) physiologisch akzeptablen Salzen der Y-Aminobuttersäure, bezogen auf das Gesamtgewicht der Zubereitung.% By weight of (a) γ-aminobutyric acid or (b) physiologically acceptable salts of Y-aminobutyric acid, based on the total weight of the preparation.
8. Zubereitung nach einem der Ansprüche 3-7, weiter umfassend: - zumindest eine weitere Substanz zum Verändern, Maskieren oder Vermindern des unangenehmenen Geschmackseindrucks eines unangenehm schmeckenden8. Preparation according to one of claims 3-7, further comprising: - at least one further substance for changing, masking or reducing the unpleasant taste impression of an unpleasant tasting
Stoffes. Substance.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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DE102004017076A DE102004017076A1 (en) | 2004-04-07 | 2004-04-07 | Use of gamma-aminobutyric acid for masking or reducing an unpleasant taste impression and preparations containing gamma-aminobutyric acid |
PCT/EP2005/051424 WO2005096841A1 (en) | 2004-04-07 | 2005-03-29 | Use of ϝ-aminobutanoic acid for masking or reducing an unpleasant flavor impression, and preparations containing ϝ-aminobutanoic acid |
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EP1734835A1 true EP1734835A1 (en) | 2006-12-27 |
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EP05740177A Ceased EP1734835A1 (en) | 2004-04-07 | 2005-03-29 | USE OF y-AMINOBUTANOIC ACID FOR MASKING OR REDUCING AN UNPLEASANT FLAVOR IMPRESSION, AND PREPARATIONS CONTAINING y-AMINOBUTANOIC ACID |
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US (1) | US20100331349A1 (en) |
EP (1) | EP1734835A1 (en) |
CN (1) | CN1937929A (en) |
DE (1) | DE102004017076A1 (en) |
WO (1) | WO2005096841A1 (en) |
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2004
- 2004-04-07 DE DE102004017076A patent/DE102004017076A1/en not_active Ceased
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2005
- 2005-03-29 CN CNA2005800105801A patent/CN1937929A/en active Pending
- 2005-03-29 WO PCT/EP2005/051424 patent/WO2005096841A1/en active Application Filing
- 2005-03-29 EP EP05740177A patent/EP1734835A1/en not_active Ceased
- 2005-03-29 US US10/599,701 patent/US20100331349A1/en not_active Abandoned
Non-Patent Citations (1)
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CN1937929A (en) | 2007-03-28 |
DE102004017076A1 (en) | 2005-10-27 |
US20100331349A1 (en) | 2010-12-30 |
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