Concentrating anti-UTI phytochemicals from cranberry in a functional food matrix

将蔓越莓中的抗尿路感染植物化学物质浓缩在功能性食品基质中

• 批准号: 8337296
• 负责人: William May
• 金额: $ 16.25万
• 依托单位: NUTRASORB, LLC
• 依托单位国家: 美国
• 财政年份: 2011
• 资助国家: 美国
• 起止时间: 2011-09-22 至 2013-11-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8337296
• 关键词: American; Anthocyanins; Anti-Infective Agents; Back; Bacteria; Bacterial Adhesins; Bacterial Adhesion; Bacterial Infections; Bioflavonoid; Biological; Biological Assay; Characteristics; Chronic; Collaborations; Consumption; Cranberries; Dental caries; Development; Diet; Dietary Intervention; Dose; Exclusion; Flavonoids; Flavoring; Food; Fortified Food; Fruit; Glycemic Index; Goals; Health; Heating; Human; Infection; Intervention; Juice; Laboratories; Link; Masks; One-Step dentin bonding system; Oral; Oral cavity; Outcome; Pectins; Phase; Phytochemical; Prevention; Proanthocyanidins; Procedures; Process; Proteins; Publishing; Recommendation; Recurrence; Reproducibility; Screening procedure; Sensory; Small Business Innovation Research Grant; Taste Perception; Technology; Time; Urinary tract; Urinary tract infection; Validation; Water; Work; cost; design; drinking; functional food; innovation; nutrition; particle; portability; prevent; prophylactic; prototype; sugar; targeted delivery

DESCRIPTION (provided by applicant): The overall goal of this Phase 1 SBIR proposal resubmission (revised according the recommendations of the review panel) is to demonstrate that the biologically-active phytochemicals naturally present in the American cranberry, in particular, the anti-infective A-type proanthocyanidins that are clearly linked to prevention of urinary tract infections (UTIs) in humans, can be efficiently and naturally concentrated in a compact, sugar-free functional food matrix. The process and innovation used to create this matrix, Nutrasorb technology, enables a rapid and streamlined one-step separation of the active health-beneficial flavonoids in cranberry (bioflavonoids) from other extraneous or high caloric components of cranberry juice, including sugars, pectins, and the large volumes of water typically present. The bioflavonoids, including the anti-infective proanthocyanidins, are effectively concentrated and immobilized (sorbed) to particles in a healthful protein-rich food matrix, allowing the anti-infective benefits from a daily dose of cranberry juice to be consumed in a compact, convenient, highly-portable serving size. The innovation is highly advantageous for consumers who wish to proactively take steps to prevent/treat UTIs naturally, but are unable or unwilling to drink the requisite cranberry juice due to prohibitive caloric content, taste, or volume/lack of portability. This project will optimize the procedures for concentrating bioflavonoids in the Nutrasorb matrix, and verify that only the crucial health-protective phytochemicals are retained in this functional ingredient, while other natural, but non-advantageous components of the juice are excluded. Because the Nutrasorb technology does not require heating or spray-drying to concentrate the bioflavonoids, the phytochemicals are not degraded in the process, but retain their integrity and biological activity. Our project will identify and categorize the sorbed bioflavonoids on the matrix, and will confirm the bioactivity of the retained natural phytochemicals using standardized anti-adhesin bioassays. These steps will demonstrate the utility of the product ingredient for consumers who desire to proactively use dietary interventions to protect themselves against urinary tract infections, or oral bacterial infections such as those causing dental caries. Finally, the sensory characteristics of the cranberry Nutrasorb ingredient will be critically evaluated and optimized as a prelude to development of functional food prototypes.

描述（由申请人提供）：本第1阶段SBIR提案重新提议的总体目标（根据审查小组的建议进行修订）是要证明，在美国蔓越莓中自然存在的生物活性植物化学物质，尤其是抗抗活性的A-A-Type Proanthocyans，与ulivalional can can Intcection feffention feffention feffention torcection feffention feffention torcection tractions torce feffertion feffention，天然浓缩在紧凑的无糖功能食品基质中。用于创建这种矩阵的Nutrasorb技术的过程和创新使蔓越莓（生物黄酮）中活跃的健康 - 脱表类黄酮的一步分离与其他外部或高热量成分的蔓越莓果汁（包括糖，果胶，果肉和大量少量的水典型水少量）的一步分离。包括抗感染性原藻苷在内的生物类黄酮有效地浓缩和固定（吸附）（吸附）对健康蛋白质富含蛋白质的食物基质中的颗粒，从而使抗感染受益于每日的蔓越莓汁，可在紧凑，方便，便利，高度可用的服务尺寸中摄入。这项创新对于希望主动采取措施自然预防/治疗尿路感染但由于热量含量过高的热量含量，口味或体积/缺乏便携性而无法喝的酸果蔓汁的消费者非常有利。该项目将优化Nutrasorb基质中浓缩生物黄酮的程序，并验证仅保留至关重要的健康保护性植物化学物质，而该功能成分仍保留在该功能成分中，而其他天然的，但不利的果汁成分则被排除在外。由于Nutrasorb技术不需要加热或喷涂浓缩生物黄酮，因此植物化学物质在此过程中不会降解，而是保留其完整性和生物学活性。我们的项目将在基质上识别和分类吸附的生物黄酮，并将使用标准化的抗粘附素生物测定仪确认保留的天然植物化学物质的生物活性。这些步骤将证明产品成分的实用性，为希望积极使用饮食干预措施保护自己免受尿路感染或口腔细菌感染（例如引起龋齿的人）的效用。最后，将对蔓越莓营养成分的感官特征进行严格评估和优化，以作为功能性食品原型发展的前奏。