Formulation and method for managing and treating inflammatory macrophage-involved bowel diseases
AssigneePhysis International LLC
InventorsFrederick O. Cope, Michael S. Blue, Simon A. Blackburn
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Abstract
Formulation and method for convalescing the status of the gastrointestinal tract in vertebrate subjects expressing a symptomology characteristic of inflammatory bowel diseases. The formulation and method based on the effective targeting of lectin receptors expressed by disease-contributing inflammatory macrophages that are known pathological elements of inflammatory bowel diseases' symptomology in vertebrate animals.
Claims20
A liquid nutritional product for enteral delivery of a C-type lectin receptor ligand intended for the mitigation of inflammatory gastrointestinal diseases involving C-type lectin receptor-expressing inflammatory cells where such nutritional product is comprised of:
- A] a first source of protein including a soy protein hydrolysate having a molecular weight partition as determined by appropriate sizing procedures, where in not less than 65% of the particles have a molecular weight in the range of 700 to 7000 Da;
- B] a second source of protein which comprises a source of intact protein in a quantity sufficient to yield a stable emulsion and where in its inclusion fulfills a satisfactory and metabolically appropriate amino acid profile;
- C] a compatible emulsifying agent selected among those of soy lecithin, egg yolk lecithin, or sunflower lecithin;
- D] a source of fat wherein the sum of the n-3 fatty acids to n-6 fatty acids approximates a 30-45% of n-3 to this mixture;
- E] a source of mannan or mannan derivatives wherein mannan or the explicit mannan derivatives whether alone or in combination have a molecular weight distribution of 100 Da to 200,000 Da and where in mannan and or derivatives comprise 1% and 20% of the dry weight of the final ingredient list (dry ingredients in toto).
A nutritional product for the support of persons expressing the symptomology of gastrointestinal inflammation diseases as described in claim one wherein the intact protein is selected from the group consisting of sodium caseinate, whey protein isolate, fish protein isolate, potato protein isolate, and or avian egg albumin isolate.
A nutritional product for the support of persons expressing the symptomology of gastrointestinal inflammation diseases:
- a) a first source of protein comprising a soy protein hydrolysate having a degree of hydrolysis in the range of 12 to 20 and a molecular weight partition, as it determined by suitable qualitative analyses, wherein 25% to 65% of the oligopeptides and polypeptides have a molecular weight range of 1200 to 7500 Da in the amino acid profile of the soy protein hydrolysate has less than 2% free amino acids;
- b) a second source of protein which comprises sodium caseinate, the sodium caseinate comprising by weight of approximately 8 to 28% of the protein in the nutritional product;
- c) a source of emulsifying agents that include but are not limited to soy lecithin, egg yolk lecithin, and or sunflower lecithin;
- d) a source of fat characterized by the ratio (w/w) of the total n-6 fatty acids to the sum of the n-3 fatty acids being in the range of about 1.5:1 to 3:1;
- the nutritional product having a pH in the range of 6.20 to 6.85 and being a stable emulsion after being subjected to production processing.
A nutritional product for the support of persons expressing the symptomology of gastrointestinal inflammation diseases:
- a) a first source of protein comprising a soy protein hydrolysate having a degree of hydrolysis in the range of 12 to 20 and a molecular weight partition, as it determined by suitable qualitative analyses, wherein 25% to 65% of the oligopeptides and polypeptides have a molecular weight range of 1200 to 7500 Da in the amino acid profile of the soy protein hydrolysate has less than 2% free amino acids;
- b) a second source of protein which comprises sodium caseinate, the sodium caseinate comprising by weight of approximately 8 to 28% of the protein in the nutritional product;
- c) a source of emulsifying agents that include but are not limited to soy lecithin, egg yolk lecithin, and or sunflower lecithin;
- d) a source of fat selected from and including fish oil and or canola oil and/or avocado oil and medium chain triglycerides characterized by the ratio (w/w) of the total n-6 fatty acids to the sum of the n-3 fatty acids being in the range of about 1.5:1 to 3:1;
- e) A nutritional product for the support of persons expressing the symptomology of gastrointestinal inflammation diseases comprising a suitable mixture of mannan and mannan derivatives wherein mannan and mannan derivatives comprise 2 to 10% of the dry weight of the final ingredient list ((dry ingredients;
- referring to ingredients absent any solvent or dissolution ingredient), the nutritional product having a caloric density in the range of 1.0 to 1.50 calories per ml;
- the nutritional product having a pH in the range of 6.20 to 6.85 and being a stable emulsion after being subjected to production processing.
Dependencies are inferred from the claim text.