Use of trans-trans isomers of conjugated linoleic acid

Abstract: CLA -isomer mixtures rich in trans/trans isomers were found to have excellent anti-inflammatory properties and can be used for these purposes in foods or in food supplements, simultaneously these isomers improve the product performance of many food products.

Description: Conjugated linoleic acid is indicated in many literature references as a composition having a number of health benefits. In particular WARF filed many patent applications on these benefits. Conjugated linoleic acid however is not a single compound, but consists of a great number of isomers. These isomers include isomers wherein the 2 double bonds have different positions in the fatty acid molecule, but also isomers based on cis/trans isomerism. So far all references on conjugated linoleic acid strongly suggest that the health effects that are reported are due to the presence of at least a cis double bond in the system. In particular the cis 9 trans 11 and trans 10 cis 12 isomers are held responsible for the beneficial effects. This can be concluded from eg. the following documents: WO 99/29317; WO 96/34855 but also from scientific publications such as, Poultry Science 72 (1993) p.1301-1305 or J Lipid Research 40 (1999) p.1426 - 33 or Lipids 33 (5) 1998, p.521-7. In contrast, Lipids 34 (3), 1999, p.235 -41, shows that trans 9 trans 11 CLA has no biological effect at all. We studied whether these effects really are due to the isomers mentioned above or whether other isomers from CLA either contribute to these known effects or display novel effects. This study resulted in the surprising finding that in in-vitro tests, in particular the tt-CLA compounds (ie conjugated linoleic acid isomers wherein all bonds are trans double bonds) have beneficial properties, in particular anti-inflammatory properties. Moreover we found that a tt CLA isomer mixture containing predominantly trans 9 trans 11 and trans 10 trans 12 isomers displayed the strongest biological effect. Therefore our invention concerns in the first instance the use of a composition for the production of a food product or food supplement wherein a composition comprising 1 to 100, preferably 5 to 90, most preferably 20 to 85 wt % (based on total composition) of isomers of trans/trans conjugated linoleic acid (=tt-CLA) as measured by 13 C-magnetic resonance, wherein the tt-CLA is applied for the production of a food product or food supplement with anti-inflammator properties. According to another embodiment of our invention these compositions can be applied as an additive in a food product or as a food supplement, preferably in encapsulated form in order to provide these products with anti-inflammatory properties. The use of these tt-rich CLA compositions simultaneously was found to result in an improvement of the physical properties, such as improved hardness, texture, firmness and overrun of food products. The mouthfeel, oral meltdown and flavour release are not negatively affected by the tt-CLA. In addition, the products are easier to process and have better aeration properties. It is preferred that the tt-CLA compositions according to the invention have a high relative tt-CLA content. Therefore we prefer to use a composition, that comprises the tt-CLA isomers as measured by 13 C magnetic resonance techniques in amounts of 5 to 90 wt% (on total composition), while the CLA isomers cis 9 trans 11 and trans 10 cis 12 are present in a weight ratio of: (t 9 t 11 +t 10 t 12 ): (c 9 t 11 +t 10 c 12 ) of more than 3:1, preferably more than 5:1, most preferably more than 7.5:1. The 13 C magnetic resonance technique for the determination 5 of the isomer distribution in the CLA is known from Davis, A.L. et al Chemistry and physics of Lipids, 97, (1999) p.155-65. The tt-rich CLA mixtures that can be applied according to the invention can be selected from free fatty acids, mono-, di- or triglycerides and alkylesters from CLA. Although tt-CLA always will be produced in some (minor) amounts during the production of CLA isomer mixtures it would be very beneficial if concentrates would be available, as these would ease the dosing into foods and in particular would enable to make effective food supplements. Therefore we studied whether we could obtain concentrates of tt-CLA. This study resulted in another embodiment of our invention ie. in compositions with anti-inflammatory properties comprising CLA isomers, wherein the composition comprises more than 10 wt%, preferably more than 25 wt%, most preferably more than 50 wt% of CLA-isomers from which more than 55, preferably more than 60, most preferably more than 65 wt% (on total of CLA isomers) are tt-CLA isomers as measured by 13 C-magnetic resonance techniques. Preferred compositions that we obtained are compositions, wherein the tt-CLA isomers t 9 t 11 and t 10 t 12 are present in a weight ratio t 9 t 11 :t 10 t 12 of less than 2.3:1, preferably less than 1.8:1, most preferably less than 1.0:1 (as measured by 13 C magnetic resonance techniques). Other preferred compositions comprise in addition to the tt-isomers c 9 t 11 -and t 10 c 12 -CLA isomers in a weight ratio of (total t 9 t 11 + t 10 t 12 ): (c 9 t 11 + t 10 c 12 ) of more than 3:1, preferably more than 5:1, most preferably more than 7.5:1 as measured by 13 C-magnetic resonance technology. The tt-CLA composition according to the invention can suitably be applied in food products. Although the tt-CLA compositions could be present in any form (ie free acid / glycerides / alkylesters with alkyl groups with 2-20, preferably 2-8 carbon atoms) we prefer to use these compositions as glycerides because in that way the best oral mouthfeel properties of the food can be achieved. Part of our invention therefore also are food products, preferably selected from the group consisting of confectionery products, spreads, sauces, dressings, mayonnaise, cheese, ice cream, doughs, baked bakery products, fillings and creams containing an effective amount of a composition comprising 1 to 100 wt% of tt-CLA, preferably in the form of a mono- and/or di- and/or triglyceride. Most preferred are food products containing an effective amount of the preferred CLA-composition as defined above. An effective amount is defined as that amount, that corresponds with the recommended daily amount as achievable in 1-5 foodservices per day. A very convenient method to administer an effective dose of our tt-CLA to the users is by providing our users with food supplements containing an effective dose of the tt-CLA. Therefore part of our invention is also food supplements, wherein the tt-rich CLA is encapsulated in a food grade encapsulating material, such as sugar, lactose, starch, modified starch, gelatine, cyclodextrin, proteins and cellulose. The food supplements can also be fortified with other food ingredients. These ingredients can be selected from the group consisting of vitamins A, B, C, D, E, K, minerals such as calcium, potassium, magnesium, iron, copper, zinc, selenium and anti-oxidants such as tocopherols, polyphenols. The tt-rich CLA isomer composition can be made by a process i) wherein a composition with a total unconjugated C18:2 content of more than 55 wt% is conjugated and isomerized subjecting it to a catalytic treatment with a Sulphur-Nickel catalyst at a temperature of 100 to 180 °C in the absence of hydrogen ii) the product formed in step i) is subjected to a solvent fractionation using acetone in a weight ratio of acetone to CLA product of 10:1 to 1:1 at a temperature of -25 to -100 °C, whereupon a stearine (or top) fraction is isolated as product according to the invention. An alternative process for making these compositions comprises an enrichment of a mixture comprising different isomers of conjugated linoleic acid in the tt-CLA isomers wherein a mixture comprising at least 1 wt% of tt-CLA in admixture with other CLA isomers is subjected to an enzymic conversion, selected from the group consisting of i) partial hydrolysis of a glyceride mixture or of a mixture of esters of short chain alcohols, ii) partial esterification of a mixture of free fatty acids with glycerol or with a glyceride, iii) partial glycerolysis of a glyceride mixture and iv) partial esterification of an alcohol with free CLA isomers, while using an enzyme that can discriminate tt-CLA from other CLA isomers, whereupon the reaction product is separated by physical means separating a fraction that is enriched in tt-CLA as reaction product. Enzymes that can be applied in above process can be selected from the group consisting of Candida rugosa lipase; Lipase QL; Lipase SL, Lipase OF and Geotrichum candidum B lipase, Lypozyme IM, Lipozyme M. EXPERIMENTAL PART The anti-inflammatory effects were determined by in vitro tests wherein the production Prostaglandin E2 (=PGE2) by the human skin fibroblasts, blood vessel endothelial cells (HUVECS=Human Umbilicial Vein Endothelial Cells) and blood is measured following stimulation by the inflammatory modulus PMA. A reduction of the levels of PGE2 is indicative for the anti-inflammatory effect. Primary human foreskin fibroblasts at passage 2 (P2) were seeded into 96-well plates at 10000 cells/well and maintained for 24 hours in an atmosphere of 5% carbon dioxide in Dulbeccos Modified Eagles Medium (DMEM) 5 supplemented with 10% foetal calf serum. Enriched tt-CLA (containing 84 wt% of tt-CLA and having a ratio (t 9 t 11 +t 10 t 12 ): (c 9 t 11 +t 10 c 12 ) of 15 was added to fresh cell media in ethanol (final concentration 1%) in triplicate and incubated for a further 24 hours. Phorbal myristate acetate (PMA, Sigma) in ethanol/cell media was added to the media (final concentration 10nm) and the cells incubated for a futher 24 hours. PMA represents an external stressor which induces oxidative stress and inflammatory responses in cells. The media was then analysed immediately as described below. Prostaglandin E2 (PGE2) assay Volumes of 50 µl culture medium were taken for PGE2 assay after gently shaking the culture plate. PGE2 levels in the medium were determined with a Biotrak PGE2 immunoassay kit (Amersham, UK). The assay is based on the competition between unlabelled PGE2 in the sample and a fixed quantity of horseradish peroxidase labelled PGE2 for a limited amount of fixed PGE2 specific antibody. Concentrations of unlabelled sample PGE2 were determined according to a standard curve which was obtained at the same time. Results: The below graph (Fig 1) demonstrates that challenging cells with an inflammatory stimulus such as PMA (Phorbol myristyl acetate) causes an increase in the inflammatory response as measured by prostaglandin E2 (PGE2) production. ttCLA, even at the levels of lOng/ml, dramatically reduces the inflammatory response as measured by PGE2 production (Fig. 1). - good anti-inflammatory activity. Example 1 10g of sunflower oil were mixed with 1g of sulphur poisoned nickel hydrogenation catalyst. The mixture was stirred under a blanket of nitrogen at 180 °C in a glass vessel equipped with a magnetic stirrer. After 6 hours a sample was removed extracted with a suitable solvent and filtered. The fatty acid composition of the triglyceride, as determined by FAME GC, contained 45% conjugated linoleic acid (CLA) of which 50% was tt CLA. The major tt isomers, determined by 13 C NMR, were trans 9 trans 11 and trans 10 trans 12 which together represented 60% of the total tt CLA. Example 2 Conjugated linoleic acid was produced as described in example 1. An enriched product was made according to the following procedure. 5g of CLA was added to 30g of acetone in a stirred glass vessel and the temperature slowly reduced to -58 °C. The stearine fraction was isolated by vacuum filtration and washed with pre-cooled acetone. The fatty acid composition, determined by 13C-NMR, contained 33% CLA of which 86.6% was tt CLA. The major tt isomers, determined by 13 C NMR, were trans 9 trans 11 and trans 10 trans 12 which together represented 67% of the total tt CLA. This product was tested in above test on anti-inflammatory properties. Example 3 Conjugated linoleic acid was produced by alkali isomerisation as described previously, W09718320, to give a product that contained 80% CLA. The two main isomers, determined by FAME GC, were cis 9 trans 11 and trans 10 cis 12 which together represented 95% of the total CLA. 20g of this material was heated to 250 °C for 4 hours under a blanket of nitrogen. The fatty acid composition, determined by FAME GC, contained 67% CLA of which 30% was tt. Example 5 Conjugated linoleic acid was produced as described in example 1. An enriched product was made by adding 2 g of this CLA to 2 g of water and 3,000 LU of lipase B from Geotrichum candidum. The mixture was stirred and maintained at 35 oC. The fatty acid composition of the glycerides as determined by FAME GC contained 50 wt% of CLA of which 57 % was tt CLA. Definitions for products used in examples 6 and 7 InES: Interesterified palm oil stearin/palmkernel stearin fat Pof IV65 : Palm olein fraction with Iodine Value 65 SF : Sunflower oil tt CLA : tt CLA containing oil CN : Coconut oil Example 6 Preparation of margarine a) Formulation Aqueous Phase Water 18.48% Potassium Sorbate 0.15 Citric Acid 0.07 SMP 1.0 Fat Phase Fat Blend 80.0 Hymono 8903 0.3 Fat Phase: -Product 1. 12% InEs, 88% SF (Control) Product 2. 12% InEs, 10% tt CLA, 78% SF b) Process Conditions The process line was configured as: - Premix - Pump - A 1 -unit - C 1 -unit - A 2 -unit Premix temperature was set at 60°C and 60-rpm stirrer speed. All units were set to 15°C, with shaft speeds set to 1000 rpm. Throughput was 50 g/min. using the constant displacement pump. For all products a coarse premix was prepared by slowly adding the prepared aqueous phase to the oil phase in the premix tank. A 2 kg-batch was employed. The mix was stirred for 15 minutes before pumping. After pumping the line was allowed to run for 15 minutes before any collection of product. The following process parameters were noted: - Product A 1 exit (°C) C 1 exit (°C) A 2 exit (°C) Line Pressure (bar) Control 20.2 19.4 17.6 1.0 10% tt CLA 21.4 20.2 18.0 1.4 All tubs were placed at 5°C. After one day, one tub of each was transferred to each of 5°, 10°, 15° and 20°C for evaluations after one week. All samples spread easily with no apparent water loss. All products are of excellent quality and displayed very good values for hardness (C-value), collar and conductivity at all storage temperatures (5, 10, 15 and 20°C). 5°C Storage Sample C-Value (g/cm 2 ) Collar (Scale I to VI) Conductivity (µScm -1 ) Control 630 I/II <10 -5 10% tt CLA 610 I/II <10 -5 10° Storage Sample C-Value (g/cm 2 ) Collar (Scale I to VI) Conductivity (µScm -1 ) Control 410 I <10 -5 10% tt CLA 370 I <10 -5 15°C Storage Sample C-Value (g/cm 2 ) Collar (Scale I to VI) Conductivity (µScm -1 ) Control 340 I <10 -5 10% tt CLA 390 I <10 -5 20°C Storage Sample C-Value (g/cm 2 ) Collar (Scale I to VI) Conductivity (µScm -1 ) Control 300 I <10 -5 10% tt CLA 280 I <10 -5 Example 7 Preparation of ice cream Recipe The following recipe was applied (cf table 1) Component Wt% Fat blend 10.0 Skimmed milk powder 10.0 Crystal sugar 12.0 Clear syrup 4.0 Dextrose anhydrate 2 Dimodan PVP 0.6 Water 61.4 The fat blends that were used are disclosed in table 2 Fat blend Component Wt% Reference POf IV65/ CN/ SF 30/20/50 Sample POf IV65/CN/CLA tt containing oil 30/20/50 The sugar, milk powder and dextrose were mixed and added to the water. The mixture was heated to 70°C and the clear syrup was added. Next the fat blend and the emulsifier were added. The emulsion was stirred with an ultra-turrax, cooled down to 20°C and stirred again with the ultra-turrax. The emulsion stayed overnight in the refrigerator at 7°C. The batch ice cream machine was held for 24 hours at -28°C. The emulsion was stirred in the machine for 40 minutes until the temperature was at its lowest. The resulting ice cream was stored at -18°C for at least 3 days and was then evaluated. From table 3 it can be concluded that the products according to the invention displayed a better hardness and a higher overrun. Reference Product with CLA t,t Overrun in % 6.7 14.4 hardness 52 173 Taste panel Seven panellist tasted the firmness of sample in comparison to the reference. For 5 out of seven the sample with CLA t,t had a higher firmness. 1. Reference with SF - CLA tt less/slower equal more/faster Firmness 2 5

Claims: Use of a composition for the production of a food product or a food supplement wherein a composition comprising 1 to 100, preferably 5 to 90, most preferably 20 to 85 wt% (on total composition) of isomers of trans/trans conjugated linoleic acid (=tt-CLA) as measured by 13 C-magnetic resonance is applied for the production of a food product or a food supplement with anti-inflammatory properties. Use of a composition according to claim 1 wherein the composition, comprising the tt-CLA is applied for the production of a food supplement in encapsulated form. Use of a composition according to claims 1 and 2 wherein the composition, comprising the tt-CLA isomers contains as measured by 13 C magnetic resonance techniques 5 to 90 wt% (on total composition) of tt-CLA, while also the CLA isomers cis 9 trans 11 and trans 10 cis 12 are present in a weight ratio of (total t 9 t 11 +t 10 t 12 ) to (c 9 t 11 +t 10 c 12 ) of more than 3:1, preferably more than 5:1, most preferably more than 7.5:1. Use of a composition according to claims 1 to 3 wherein the tt-CLA isomers are applied either as free fatty acids, or as mono-, di-, and/or triglycerides or as alkylesters. Composition with anti-inflammatory properties comprising CLA isomers, wherein the composition comprises more than 10 wt%, preferably more than 25 wt%, most preferably more than 50 wt% of CLA-isomers, from which more than 55, preferably more than 60, most preferably more than 65 wt% (on total CLA isomers) are tt-CLA isomers as measured by 13 C-magnetic resonance techniques. Composition with anti inflammatory properties according to claim 5, wherein the composition comprises the tt-CLA isomers t 9 t 11 and t 10 t 12 in a weight ratio t 9 t 11 to t 10 t 12 of less than 2.3:1, preferably less than 1.8:1, most preferably less than 1.0:1 (as measures by 13C magnetic resonance techniques). Composition according to claims 5 or 6 wherein the composition also contains c 9 t 11 and t 10 c 12 -CLA isomers in a weight ratio of (total t 9 t 11 +t 10 t 12 ) to (c 9 t 11 +t 10 c 12 ) of more than 3:1, preferable more than 5:1, most preferable more than 7.5:1 as measured by 13 C-magnetic resonance technology. Food products, preferably selected from the group consisting of confectionery products, spreads, sauces, dressings, mayonnaise, ice cream, doughs, baked bakery products, fillings, creams containing an effective amount of a composition comprising 1 to 100 wt% of tt-CLA, preferably in the form of a mono- and/or di- and/or triglyceride and most preferably containing an effective amount of the composition according to claims 5 to 7. Food supplements containing an effective amount of a composition comprising 1 to 100 wt% of tt-CLA, preferably containing an effective amount of a composition according to claims 5 to 7. Food supplements according to claim 9 wherein the tt-CLA rich composition is encapsulated in a food grade encapsulating material. Food supplement according to claims 9 to 10 wherein the composition comprising the tt-CLA is fortified with other food ingredients selected from the group consisting of vitamins A, B, C, D, E, K, minerals such as calcium, potassium, magnesium, iron, copper, zinc, selenium and anti-oxidants such as tocopherols, polyphenols. Process for the preparation of a composition according to claims 5 to 7, wherein: i) a composition with a total unconjugated C18:2 content of more than 55 wt% is conjugated and isomerized by subjecting it to a catalytic treatment with a Sulphur-Nickel catalyst at a temperature of 100 to 180 oC in the absence of hydrogen ii) the product formed in step i) is subjected to a solvent fractionation using acetone in a weight ratio of acetone to CLA product of 10:1 to 1:1 at a temperature of -25 to -100 °C, whereupon a stearine (or top) fraction is isolated as product according to claims 5 to 6. Process for the enrichment of a mixture comprising different isomers of conjugated linoleic acid in the tt-CLA isomers wherein a mixture comprising at least 1 wt% of tt-CLA in admixture with other CLA isomers is subjected to an enzymic conversion, selected from the group consisting of i) partial hydrolysis of a glyceride mixture or of a mixture of esters of short chain alcohols, ii) partial esterification of a mixture of free fatty acids with glycerol or with a glyceride, iii) partial glycerolysis of a glyceride mixture and iv) partial esterification of an alcohol with free CLA isomers, while using an enzyme that can discriminate tt-CLA from other CLA isomers, whereupon the reaction product is separated by physical means separating a fraction that is enriched in tt-CLA as reaction product. Process according to claim 13 wherein the enzyme is selected from the group consisting of: Candida rugosa lipase, Lipase QL, Lipase SL, Lipase OF, Geotrichum candidum B lipase, Lypozyme IM and lypozyme M.

Inventors: BARCLAY SCOTT S, CAIN FREDERICK WILLIAM, PARMAR PREYESH, ROGERS JULIA SARAH, TARAN VICTORIA, BARCLAY, SCOTT S., CAIN, FREDERICK WILLIAM, PARMAR, PREYESH, ROGERS, JULIA SARAH, TARAN, VICTORIA
Applicants: LODERS CROKLAAN BV, LODERS CROKLAAN B.V.
Application year: 2000
Main classification: A61K31
IPC codes: A61K31, C11B7, A23L1, C11C1, A23D7, C11C3, A23G9