Method of screening foods for nutraceuticals

Details Method of screening foods for nutraceuticals Method of screening foods for nutraceuticals

C - Chemistry, Metallurgy

12

Q

C12Q 1/68 (2006.01) A01H 5/00 (2006.01) A23L 1/29 (2006.01) A23L 1/30 (2006.01) A61K 45/00 (2006.01) C12N 15/82 (2006.01) C12Q 1/25 (2006.01) G01N 33/02 (2006.01) G01N 33/50 (2006.01) G01N 33/53 (2006.01)

Patent

CA 2258821

The invention relates to an assay system for screening nutraceuticals, i.e., foods or food substances that occur naturally, or that are produced during processing which are capable of modulating in a subject the expression of one or more genes associated with a disease or undesirable condition. The effect of nutraceuticals on lysyl oxidase promoter activity is shown in the figure. The nutraceuticals identified by the screening assays can be incorporated into compositions which may be administered to a subject to treat or prevent a disease or undesirable condition, or otherwise to improve the health of the subject. The invention also provides methods for determining the effect of a food or food substance on the expression of disease-related genes. The invention further provides methods for modifying the amount of nutraceuticals in raw and processed foods or food substances.

L'invention concerne une méthode de criblage pour l'identification de neutraceutiques, c'est-à-dire d'aliments ou de substances alimentaires apparaissant naturellement ou produits pendant le traitement, et capables de moduler chez un sujet l'expression d'un ou plusieurs gènes associés à une maladie ou à un état indésirable. L'effet des neutraceutiques sur l'activité du récepteur de la lysyle oxydase est illustré dans la figure . Les neutraceutiques identifiés par lesdites méthodes de criblage peuvent être incorporés à des compositions pouvant être administrées à un sujet pour le traitement ou la prévention d'une maladie ou d'un état indésirable, ou encore pour l'amélioration de l'état de santé du sujet. L'invention se rapporte également à des procédés de détermination des effets d'un aliment ou d'une substance alimentaire sur l'expression de gènes associés à une maladie. Elle porte encore sur des procédés de modification de la quantité de neutraceutiques dans des aliments ou des substances alimentaires crus et transformés.

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