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AssigneeShiru, Inc.
InventorsEyal Akiva, Christopher Farwell, Michael Madonna, Michael Schiff, Jason Voogt
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This disclosure provides materials and methods for improving the nutritional value of food products by increasing the content of chelated iron. Heme binding proteins (designated as PX90 proteins) that have not previously been used as food additives are manufactured by recombinant expression, and then included in food products during manufacture or preparation. PX90 proteins may also impart a meat-like flavor or aroma, either coincidentally or by design. Subcategories of PX90 proteins are structurally related to THAP4-like heme-binding beta-barrel domain containing proteins, indoleamine 2,3-dioxygenase (IDO), DyP-type peroxidase, ferritins, and hemopexins. The bioavailable iron in nutritional supplements and food products of this disclosure is especially beneficial for consumers who have manifestations of iron deficiency, low blood hematocrit, anemia, and other hematological abnormalities.
A food product or flavor additive comprising:
A method of improving nutritional value of a nutritional supplement or food product, comprising compounding the nutritional supplement or food product so that it contains 0.10% to 10% by weight of a PX90 protein bound to a porphyrin ring or heme that contains an iron atom.
A method for imparting a meat or beef like flavor to a food product, comprising formulating said food product so that it comprises 0.2% to 5% by weight of a heme-containing or porphyrin binding PX90 protein containing iron, wherein after cooking, the food product has a meat or beef like flavor or aroma.
Dependencies are inferred from the claim text.