AU2005220186A1

AU2005220186A1 - Water soluble bean-based extracts

Info

Publication number: AU2005220186A1
Application number: AU2005220186A
Authority: AU
Inventors: Lan Bo Chen; Keizo Koya; Mitsunori Ono; Noriaki Tatsuta; Naoto Yamaguchi
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-12-17
Filing date: 2005-10-04
Publication date: 2005-10-27
Anticipated expiration: 2020-01-21
Also published as: AU2005220186B2

Description

-1-

AUSTRALIA

PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT

ORIGINAL

Name of Applicant/s: Actual Inventor/s: Mitsunori Ono and Keizo Koya Yamaguchi and Lan Bo Chen Mitsunori Ono and Keizo Koya Yamaguchi and Lan Bo Chen and Noriaki Tatsuta and Naoto and Noriaki Tatsuta and Naoto Address for Service is: SHELSTON IP Margaret Street SYDNEY NSW 2000 CCN: 3710000352 Telephone No: Facsimile No.

(02) 97771111 (02) 9241 4666 Attorney Code: SW Invention Title: WATER SOLUBLE BEAN-BASED EXTRACTS Details of Original Application No. 29705/00 dated 21 Jan 2000 The following statement is a full description of this invention, including the best method of performing it known to me/us:- File: 36051AUP01 5007020341 .DOC/5844 -la- 0.

O

00 WATER-SOLUBLE BEAN-BASED EXTRACTS Background of the invention CI One of the newest and most intriguing areas of nutrition investigation involves lt food components called phytochemicals. Phytochemicals, such as isoflavones and their derivatives, are found only in plants, and although they are iot classified as nutrients, they profoundly affect our health. See, for example, "Phytochemicals, A new paradigm" edited by W. R. Bidlack et al., published by Technomic publishing Co., Inc, 1998.

The discovery of phytochemicals has caused the dawning of a new era in nutrition.

The phytochemicals found in beans, such as soybeans, are of particular interest. Beans and the products made from them, soybeans and soybean products, offer a unique approach to lowering the incidence of many chronic diseases such as cancer. See, for example, Journal of Agricultural Food Chemistry, 42, 1666 (1994); 43, 1184 (1995).

Recently, research shows that consuming just one serving of soy foods a day may be enough to obtain the benefits of these phytochemicals. (See "The simple soybean and your health" by M. Messina et al., published by Avery publishing Group, Garden City Park, NY, 1994).

Many people, however, do not like to eat soy foods because of their smell, taste, and texture. One way to obviate the dislike of soy foods would be to take soybean isoflavones as dietary supplements. Unfortunately, soybean isoflavones and their derivatives have not been utilized as dietary supplements because of their low solubility in water. See "Genestein" by R. Elkins, published by Woodland Publishing, Pleasant Grove, Utah 1998.

Summary of the invention In one aspect, the invention features a water-soluble bean-based dry or wet extract including one or more isoflavone derivatives of the formula: o 2

O

CH

2

O-R

3 0 00 0 OH H C HO

OH

R 2

RI

N OH where RI is hydrogen or hydroxy, R 2 is hydrogen or methoxy, R3 is hydrogen or CO-R4,

R

4 being methyl or carboxymethyl. The water-soluble bean-based extract, in dried form, includes from about 5 to about 50 parts by weight ofisoflavone derivatives and has a solubility from about 10 mg/ml to about 1,000 mg/ml in water at about 25 0 C. Examples of isoflavone derivatives present in the water-soluble bean-based extract include daidzin, genistin, glycitin, acetyldaidzin, acetylgenistin, acetylglycitin, malonyldaidzin, malonylgenistin, or malonylglycitin.

The water-soluble bean-based extract of this invention includes one or more isoflavone derivatives, an isoflavone glycoside, which complex with other components contained in beans to unexpectedly enhance their solubility in water.

In another aspect the invention features a method of preparing a water-soluble bean-based extract. The method includes mixing a pulverized crude bean extract with water, heating the mixture, adding a coagulant to the mixture to form a suspension, heating the suspension, and collecting the supernatant to obtain a water-soluble bean-based extract. The water-soluble bean-based extract of this invention has a pleasant.taste and smell, and exhibits desirable composition and performance when used as an ingredient in any food product. For example, the water-soluble bean-based extract can be combined with a food product such as milk, tea, soft drink, juice, coffee, seasoning, cereal, water, beer, cookies, chewing gum, chocolate, or soup.

Other features and advantages of the invention will be apparent from the following detailed description, and from the claims.

0 3 Brief description of the drawings Fig. 1 shows the HPLC chart of the major components in the water-soluble bean- Sbased extract prepared in Example 1.

00 Detailed Description C' The present invention relates to a water-soluble bean-based extract including Sisoflavone derivatives having the formula: 0 CH20R3

OH

RI

wherein R 1 is hydrogen or hydroxy, R 2 is hydrogen or methoxy, R 3 is hydrogen or CO-R 4 R4 being methyl or carboxymethyl.

Examples of isoflavone derivatives present in an extract of this invention are daidzin, genistin, glycitin, acetyldaidzin, acetylgenistin, acetylglycitin, malonyldaidzin, malonylgenistin, and malonylglycitin. Isoflavone glycosides, such as daidzin and genistein, are absorbed in the stomach or small intestine and metabolized to isoflavones via aglycones by human intestinal microflora producing rhamnosidase, exo-beta-glucosidase, endo-beta-glucosidase or beta-glucuronidase. See, for example, Biol. Pharm. Bull, 21 (1998); Biol. Pharm. Bull, 17, 1369 (1994); and Arch.

Pharm. Res., 21, 17 (1998).

The water-soluble bean-based extract of this invention has increased water solubility which improves the physiological absorption of the isoflavone derivatives into the body when used in food products. For instance, the solubility of genistin is about mg/ml in methanol and about 1 mg/ml in water at 25°C, whereas the solubility of the water-soluble bean-based extract of this invention, containing at about 10 percent of isoflavone derivatives, is about 300 mg/ml in water. Typically, the water-soluble bean-

O

0 4 based extract of the invention provides an increase of about 30 fold in the solubility of isoflavone derivatives. In dried form, it includes from about 5 to about 50 parts by weight IO of isoflavone derivatives and has a solubility from about 10 mg/ml to about 1,000 mg/ml 00 in water at about 25 0 C; preferably, about 10 to about 20 parts by weight ofisoflavone C 5 derivative and having a solubility from about 30 mg/ml to about 300 mg/ml; and more n preferably, about 10 to about 20 parts by weight of isoflavone derivatives and having a Ssolubility from about 50 mg/ml to about 200 mg/ml. Of course, the weight percentage of isoflavone derivatives affects the overall solubility of the water-soluble bean-based extract. For instance, the overall solubility of an extract having a higher weight percentage ofisoflavone derivatives will be less than an extract containing a lower weight percentage ofisoflavone derivatives.

Any variety of beans can be used to make the water-soluble bean-based extract of this invention. Examples of beans used in making the water-soluble bean-based extracts include but are not limited to soybeans, mug beans, black beans, and kidney beans.

Preferably the beans are soybeans. In general, there are two different types of soybeans, food beans and oil beans, which can be used to make the water-soluble bean-based extract of this invention. Oil beans are preferred since they have smaller amounts of proteins relative to food soybeans. Typically, oil soybeans are first processed to produce "processed" soybeans by eliminating soybean oil. Examples of processes for eliminating soybean oil can be found in "Soybean Chemistry, Technology, and Utilization", by K.S.

Liu, Aspen Publishers, Inc. Gaithersburg, Maryland 1999.

The method of preparing the water-soluble bean-based extract of this invention includes mixing about 1 to about 50 parts by weight of a pulverized bean crude extract with about 100 parts by weight of water (hot or cold). A pulverized bean crude extract can be produced by extracting crushed beans with about 50% to about 90% aqueous alcohol or 100% organic solvents, such as ethanol, methanol, or acetonitrile. An example of a pulverized bean crude extract is soy jam. Soy jam represents about 1% by weight of soybeans yet contains a higher concentration of isoflavone derivatives relative to the remaining soybean portions. For example, the concentration ofisoflavone derivatives in soy jam is about 30 times greater than the remaining soybean portions. See, for example, "Soybean Chemistry, Technology, and Utilization", by K.S. Liu, Aspen Publishers, Inc.

O 0 O Gaithersburg, Maryland 1999. Pulverized bean crude extracts, such as soy jams, can be obtained from Schousten USA, Inc. as SoyLife 150 and SoyLife 25. Alternatively, 00 pulverized soybean crude extracts can be purchased from Archar Daniels Midland Company as NOVASOY.

The mixture of water and pulverized bean crude extract is then heated to between l about 60 0 C and about 100°C for about 10 to about 120 minutes and between about 0.001 Sto about 2.0 parts by weight of coagulant per about 100 parts by weight of water is added to the mixture to form a suspension, which is heated again to between about 30°C and about 100°C for about 1 to about 120 minutes. The supematant is subsequently collected, by filtration or centrifugation, to obtain a water-soluble bean-based extract having increased solubility. Additionally, the pH of the suspension or supernatant can be adjusted by adding acids or bases to avoid precipitating isoflavone derivatives. Typically, the pH is adjusted to about The supematant thus obtained can be decolorized to remove any undesirable color.

Decolorizing methods include, but are not limited to, hydrogenation with the aid of a nickel catalyst, and other bleaching techniques used in the manufacture of soybean oils.

Decolorizing methods can be found, for example, in "Soybeans, Chemistry, Technology, and Utilization" by K. Liu, published by An Aspen Publication, 1999, and "In Introduction to oils and fats Technology" edited by P. J. Wan, p-95, published by AOCS Press, Champaign, IL. The supematant can also be concentrated by any distillation system known in the art, including but not limited to molecular distillation or evaporation. An example of a molecular distillation system is a Wiped-Film Still, available from POPE SCIENTIFIC, INC, located at 351 N. Dekora Woods Blvd. Saukville, WI 53080, USA.

Additionally, the supernatant can be dried by any drying method known in the art, such as lyophilization or spray-drying. (See, for example, U.S. Patent No. 5,882,717).

The water-soluble bean-based extract of this invention can be produced by a batch method or a flow method, a continuous extraction and filtration process. Typically, flow processes are used to help maintain reasonable manufacturing costs.

The solubility of isoflavone glycosides is enhanced by the addition of about 0.001 to 3.0 parts by weight of a coagulant, such as CaC1 2 CaSO4, MgC12, MgSO 4 any organic or inorganic acid, citrus juice, fumaric acid, lactic acid, malic acid, tartalic acid,

O

O 6

H

2

SO

4

H

3

PO

4 or HCI), saccharin, glucono-D-lactone, and papain in 100 parts by weight of water. When preparing the extract, adding the coagulant tends to form insoluble aggregates of bean proteins or polysaccharides by simple cross-linking or denaturing. The ~OC concentration of coagulant directly affects the amount of proteins or polysaccharides in the extract. For example, larger amounts of coagulant cause more insoluble aggregates to Iform. This effect permits control of the total amount of water-soluble proteins and Spolysaccharide in the extract, as well as the solubility of the isoflavone derivatives. The amount of coagulant to be added can be determined by measuring the fat, protein, and inorganic salt content of the resultant bean-based extract. In general, enough coagulant is added to produce an extract having less than about 1% of fat, between about 1% to about of protein, between about 0.01% to.about 3% of Na, between about 0.01% to about 3% of Ca, and between about 0.01% to about 3% of any acids. The amount of fat, protein, Na, Ca, and acid in the water-soluble bean-based extract can be determined by any known analytical method, such as by following the analytical methods recommended by the Food and Drug Administration (FDA). Typically, about 0.3 parts by weight of citric acid is added to the extract. In general, if too much coagulant is added, the water-soluble bean proteins, polysaccharides, or isoflavone derivatives co-precipitate out of the extract thereby decreasing the concentration ofisoflavone derivatives in the extract or the solubility of the isoflavone derivatives. If too little coagulant is added, the bean-based mixture forms a colloid from which the water-soluble bean-based extract is not easily separated.

The water-soluble bean-based extract of this invention can be added to a food product either in dried or wet form. The food product can be a solid, a paste, or a liquid food product, such as milk, tea, soft drinks, juices, coffee, seasonings, cereals, water, beer, cookies, chewing gum, chocolate, or soups.

The water-soluble bean-based extract of this invention can also include co-extracts from other grains, such as barley, rice, and malts. For example, one or more other grains can be processed together with beans by the methodology described above to produce a water-soluble bean-based extract of this invention. Additionally the water-soluble beanbased extract can be fortified with electrolytes, flavors, preservatives, and other additives, vitamin supplements and maltodextrin). Examples of preservatives include, but are 0 7 not limited to, ascorbic acid and propyl gallate. Examples of electrolytes include, but are not limited to, magnesium sulfate and potassium chloride.

Without further elaboration, it is believed that the above description has adequately 00 enabled the present invention. The following specific examples are, therefore, to be construed as merely illustrative, and not limitative of the remainder of the disclosure in any way whatsoever. All of the publications cited herein, including patents, are hereby Sincorporated by reference in their entirety.

Example 1 Pulverized soybean crude product (1 kg) extracted with about 90% aqueous EtOH, SoyLife 150 purchased from Schousten USA, Inc., was added to 3 liters of hot water at 70C. The mixture was stirred at 90"C for 30 min and then at 50°C for 30 min. The residue and solution were roughly separated by centrifuging the mixture at 10,000 x g at 50C. After decanting, 6 g of CaCl 2 food additive grade (about 0.02 was added to the supernatant and additional stirring was continued at 300C for 30 min. The supernatant was filtered through a 1-pm pore size microfilter and yielded a yellow solution (2.5 liters). The filtrate was then transferred into a 5-liter glass flask and was hydrogenated in the presence of catalytic amounts (about 3 grams) of 5% Pd/C at 10 atm of hydrogen for 5 hrs. The decolorized mixture was microfiltered (0.2-pm pore size) to yield a clear water-soluble soybean-based extract solution (2.3 liters).

The water-soluble soybean-based extract solution was characterized by highpressure liquid chromatography (HPLC). The HPLC was conducted on a C18-reverse phase column 150mm x 4.6mm, Symmetry Shield RP18 available from Waters, using a gradient elution method, Iml/min for 20 minutes with 15%-40% aqueous acetonitrile and 0.1% trifluoroacetic acid at 300C. The HPLC detector was set at 254 nm. Figure 1 shows the HPLC chart of the major components in the soluble soybean product in Example 1.

each of the peaks from the HPLC chart is listed in table 1 below along with their retention time, peak area, and percent area. Several individual components of the extract were identified by comparing the retention times of the unknown components to retention times 0 8 0of known isoflavone glycosides analyzed by HPLC under the same experimental conditions.

,O The water-soluble soybean-based extract solution was also characterized to 00 Sdetermine the relative amounts of the components of the extract. A sample of the extract was sent to and analyzed by Food Products Laboratory Inc., located in Portland, Or, USA, Susing FDA approved methods. The extract included fat, 5% protein, Scarbohydrates (polysaccharides), 20% isoflavones, 8% minerals, and 1% moisture.

CN

C.)

0 9 of soluble soybean product in Example 1 Table 1. HPLC analysis Peak Retention Time (min) Peak Area (mAU sec) Area Compound 6.940 7.231 7.661 8.090 8.507 10.376 10.652 11.069 11.685 11.990 12.766 13.048 13.461 13.77 1 15.723 15.942 17.265 17.737 18.236 18.822 56.95 85.42 164.09 5129.91 2722.58 19.68 23.89 34.82 367.98 1378.49 75.19 52.95 3038.54 1421.88 33.08 43.63 58.45 867.85 288.12 196.99 47.89 0.35 0.53 1.02 31.85 16.90 0.12 0.15 0.22 2.28 8.56 0.47 0.33 18.86 8.83 0.21 0.27 0.36 5.39 1.79 1.22 0.30

N.D.

Daidzin Glycitin

N.D.

Genistin Malonyl Daidzin Malonyl Glycitin Acetyl Daidzin Acetyl Genistin

N.D.

Acetyl Glycitin Glycitemn Daidzein Genistein Total 16108.41 100.00 N. Not Determined 01 O to Example 2 \0 Pulverized soybean crude product (1 kg) extracted with about 90% aqueous EtOH, 00 SoyLife 150 purchased from Schousten USA, Inc., was added to 27 liters of hot water.

The mixture was stirred at 90°C for 15 min and then an aqueous solution (3 liters) of citric acid (90 g) was added to the mixture. The mixture was stirred at 90C for 15 min. The residue and solution were filtered through a Celite bed on paper filter under vacuum. The C1 filtrate was a pale yellow clear solution (27 liters). Potassium carbonate (50 g) was added to the filtrate to adjust pH at 6.0. The filtrate was purified to remove bacteria by further filtering the filtrate with a 0.45 pM pore size filter (Millipore Corporation) under vacuum.

The purified filtrate was then concentrated by using 2 inches wiped-film stills (Pope Scientific Inc.) at 70°C under 20 mmTorr to yield a light yellow water-soluble soybean based extract solution (18 liters).

Example 3 A clear water-soluble soybean-based extract (2 liters) obtained in the same manner as described in Example 1. The extract solution was then lyophilized using a lyophilizer manufactured by Bertis Corp for 2 days at -85°C under 10 mm Torr, resulting in 350 g of a pale yellow dry cake. The cake, which contained 70 g ofisoflavone derivatives, had a solubility of approximately 200 mg/ml. The solubility was tested by first adding 1 g of the dried extract into 1 ml of pure water at 25C with agitation for 5 min. If the extract was not completely dissolved (visual inspection), another 1 ml of water was added and the resulting mixture agitated for 5 minutes at 25*C. Next, the mixture was visually inspected to determine if the extract had completely dissolved. If not, water at 25 0 C was added in 1 ml increments and agitated for 5 minutes after each addition of water until the extract was completely dissolved by visual inspection..

Other Embodiments All of the features disclosed in this specification may be combined in any combination. Each feature disclosed in this specification may be replaced by an alternative feature serving the same, equivalent, or similar purpose. Thus, unless 0 1 0 expressly stated otherwise, each feature disclosed is only an example of a generic series of equivalent or similar features.

IN Furthermore, from the above description, one skilled in the art can easily ascertain 00 Sthe essential characteristics of the present invention, and without departing from the spirit 1 5 and scope thereof, can make various changes and modifications of the invention to adapt it t to various usages and conditions. Thus, other embodiments are also within the claims.

(Nq

Claims

2. The water-soluble bean-based extract of claim 1, wherein the bean-based extract is based on soybeans, mug beans, black beans, or kidney beans.
3. The water-soluble bean-based extract of claim 1, wherein the bean-based extract is based on soybeans.
4. The water-soluble bean-based extract of claim 1, wherein the water-soluble bean-based extract, in dried form, includes from about 10 to 20 parts by weight of isoflavone derivatives and has a solubility from about 30 mg/ml to about 300 mg/ml in water at about 25 0 C.
5. The water-soluble bean-based extract of claim 1, wherein the water-soluble bean-based extract, in dried form, includes from about 10 to about 20 parts by weight of isoflavone derivatives and has a solubility from about 50 mg/ml to about 200 mg/ml in water at about 25 0 C. 13 ,-c O
6. The water-soluble bean-based extract of claim 1, wherein the isoflavone derivative is daidzin, genistin, glycitin, acetyldaidzin, acetylgenistin, Sacetylglycitin, malonyldaidzin, malonylgenistin, or malonylglycitin. 00
7. The water-soluble bean-based extract of claim 6, wherein the bean-based C 5 extract is based on soybeans. S8. The water-soluble bean-based extract of claim 6, wherein the water-soluble bean-based extract, in dried form, includes from about 10 to about 20 parts by weight of isoflavone derivatives and has a solubility from about 30 mg/ml to about 300 mg/ml in water at about 25 0 C.
9. The water-soluble bean-based extract of claim 6, wherein the water-soluble bean-based extract, in dried form, includes from about 10 to about 20 parts by weight of isoflavone derivatives and has a solubility from about 50 mg/ml to about 200 mg/ml in water at about 25 0 C. A method of preparing a water-soluble bean-based extract comprising: mixing a pulverized crude bean-based extract with water, heating the mixture; adding a coagulant to the mixture to form a suspension; heating the suspension; and collecting the superatant to obtain a water-soluble bean-based extract.
11. The method of claim 10, wherein the bean-based extract is based on soybeans, mug beans, black beans, or kidney beans.
12. The method of claim 10, wherein the bean-based extract is based on soybeans.
13. The method of claim 10, wherein about 0.01 to about 3 parts by weight of the coagulant is added to about 100 parts by weight of water.
14. The method of claim 13, wherein the coagulant is citric acid. O 0 0 14 o 15. The method of claim 10, wherein the supernatant is collected by filtering the suspension. O S16. The method of claim 10, further including drying the supernatant to obtain O a dried water-soluble bean-based extract.
17. A method of preparing a water-soluble bean-based extract comprising: mixing about 1 to about 50 parts by weight of a pulverized crude bean-based extract with about 100 parts by weight of water; heating the mixture to between about 60°C and about 100°C for about 10 to about 120 minutes; adding a coagulant to the mixture to form a suspension; heating the suspension to between about 30 0 C and about 100 0 C for about 1 to about 120 minutes; and collecting the supematant to obtain a water-soluble bean-based extract.
18. The method of claim 17, wherein the bean-based extract is based on soybeans, mug beans, black beans, or kidney beans.
19. The method of claim 18, wherein the bean-based extract is based on soybeans. A water-soluble bean-based extract prepared by the method of claim
21. A water-soluble bean-based extract prepared by the method of claim 11.
22. A water-soluble bean-based extract prepared by the method of claim 12.
23. A water-soluble bean-based extract prepared by the method of claim 13.
24. A water-soluble bean-based extract prepared by the method of claim 14. A water-soluble bean-based extract prepared by the method of claim 0
26. A water-soluble bean-based extract prepared by the method of claim 16. IND27. A water-soluble bean-based extract prepared by the method of claim 17. 00
28. A food product comprising the water-soluble bean-based extract of claim 1.
29. The food product of claim 28, wherein the bean-based extract is based on soybeans, mug beans, black beans, or kidney beans. The food product of claim 29, wherein the bean-based extract is based on soybeans.
31. A food product comprising the water-soluble bean-based extract of claim 9.
32. A food product comprising the water-soluble bean-based extract of claim
33. The food product of claim 28, wherein the food product is milk, tea, soft drink, juice, coffee, seasoning, cereal, water, beer, cookies, chewing gurm, chocolate, or SOUP-
34. The food product of claim 29, wherein the food product is milk, tea, soft drink, juice, coffee, seasoning, cereal, water, beer, cookies, chewing gum, chocolate, or soup. The food product of claim 30, wherein the food product is milk, tea, soft drink, juice, coffee, seasoning, cereal, water, beer, cookies, chewing gunm, chocolate, or soup.
36. The food product of claim 3 1, wherein the food product is milk tea, soft drink, juice, coffee, seasoning, cereal, water, beer, cookies, chewing gum, chocolate, or SOUP.
37. The food product of claim 32, wherein the food product is milk, ,tea, soft drink, juice, coffee, seasoning, cereal, water, beer, cookies, chewing gum, chocolate, or Soup. in -16- DATED this 4th day of October 2005 Sheiston IP 0 Attorneys for: Mitsunori Ono and Keizo Koya and Noriaki Tatsuta. and Naoto o Yamaguchi and Lan Bo Chen 00