Phaseolus vulgaris extracts, their use, and formulations containing them

Abstract

Extract obtainable by extraction from Phaseolus sp. with mixtures of ethanol and water, characterised by an α-amylase inhibitor content in between 1,000 and 1,600 USP/mg (HPLC titre between 6 and 14% w/w) and a phytohaemagglutinin content in between 8,000 and 30,000 HAU/g, and a process for its preparation.

1 . Extract obtainable by extraction from  Phaseolus  sp. with mixtures of ethanol and water, characterised by an α-amylase inhibitor content in between 1,000 and 1,600 USP/mg (HPLC titre between 6 and 14% w/w) and a phytohaemagglutinin content in between 8,000 and 30,000 HAU/g. 
   
   
       2 . Process for the preparation of the extract claimed in  claim 1 , which comprises:
 a) Extraction of  Phaseolus  sp. with aqueous buffers having a pH ranging between 3 and 6.5, and subsequent separation of the extract from the biomass, which can be further extracted with the buffer if required until the α-amylase inhibitors and phytohaemagglutinins are exhausted;   b) Filtration or centrifugation of the combined extracts, and concentration to a volume corresponding to approx. 10% of the weight of the extract after centrifugation;   c) Differential precipitation of the concentrated aqueous extract with diluted ethanol, at a final alcohol concentration of between 60 and 70% v/v;   d) Separation of precipitate and re-precipitation from demineralised water with 60% ethanol, or diafiltration through a membrane with a 10,000 Da cut-off, and drying of precipitation residue.   
   
   
       3 . Process as claimed in  claim 2 , wherein phosphate, citrate or acetate buffers, dicarboxylic aminoacid buffers, or buffered water-alcohol solutions are used. 
   
   
       4 . Use of the extracts claimed in  claim 1  to prepare appetite suppressants. 
   
   
       5 . Compositions containing the extracts claimed in  claim 1 .