CH104441A - Process for the preparation of a new iodine-protein compound. - Google Patents
Process for the preparation of a new iodine-protein compound.Info
- Publication number
- CH104441A CH104441A CH104441DA CH104441A CH 104441 A CH104441 A CH 104441A CH 104441D A CH104441D A CH 104441DA CH 104441 A CH104441 A CH 104441A
- Authority
- CH
- Switzerland
- Prior art keywords
- iodine
- yeast
- preparation
- protein compound
- protein
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/064—Saccharomycetales, e.g. baker's yeast
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Peptides Or Proteins (AREA)
Description
Verfahren zur Darstellung einer neuen Jod-Eiweissverbindung. setzung des Eiweisses durch gebildete Jod- wasserstoffsäure zu vermeiden, können zweckmässig säurebindende Mittel, wie Na triumbikarbonat, Natriumacetat etc., zugesetzt werden. Sobald die Jodierung fertig ist, trennt man die Hefe von der Flüssigkeit durch Zentrifugieren oder Filtrieren und wäscht den Rückstand mehrmals mit kaltem Wasser, bis das Waschwasser praktisch keine Jodreaktion mehr zeigt. Der Rückstand wird getrocknet und stellt ein bräunliches Pulver dar, das bis zu 4 bis 5 % Jod enthält.
Die Behandlung mit Jod ist auch in alkoholischer Suspension oder in getrock netem Zustande durch Zusammenreiben von getrockneter Hefe mit gepulvertem Jod mög lich, wobei dann etwa im Überschuss ange wandtes Jod durch Behandlung mit schwef liger Säure entfernt werden kann. Bierhefe wurde bekanntlich schon früh als fäulniswidriges Mittel und Antiseptikum bei Furunkulose und Ekzemen aller Art benützt. Es wurde nun gefunden, dass durch Jodieren von Hefeeiweiss ein Gemisch von Verbindungen entsteht, welches Bierhefe gegenüber durch eine bedeutende Verstär kung der antiseptischen Wirkung charak terisiert ist. Jodierte Hefe eignet sich in folge ihres guten Geschmackes auch aus gezeichnet zur innerlichen Verabreichung und kann den meisten Nahrungsmitteln bei gegeben werden.
Die Darstellung von jodierter Hefe ge schieht durch direkte Einwirkung von jo- dierenden Mitteln, zum Beispiel Jod auf Hefeeiweiss. Unter Hefeeiweiss verstehen wir auch rohe oder gereinigte Hefe.
<I>Beispiel</I> 20 kg entbitterte getrocknete Bierhefe werden mit 50 Liter Wasser 3 bis 7 0 Stun den aufquellen gelassen. 2,4 kg Jodnatrium und 0,53 kg jodsaures Natron werden in 15 Liter Wasser gelöst; das Gemisch wird zu dem auf 40 bis 50 erwärmten Hefebrei langsam zufliessen gelassen. Die Temperatur wird bis auf 80 gesteigert. Um eine Zer-
Process for the preparation of a new iodine-protein compound. Acid-binding agents, such as sodium bicarbonate, sodium acetate, etc., can be added to avoid the formation of protein through hydriodic acid. As soon as the iodination is finished, the yeast is separated from the liquid by centrifugation or filtration and the residue is washed several times with cold water until the wash water shows practically no iodine reaction. The residue is dried and is a brownish powder that contains up to 4 to 5% iodine.
Treatment with iodine is also possible in alcoholic suspension or in a getrock netem state by rubbing together dried yeast with powdered iodine, in which case iodine applied in excess can be removed by treatment with sulphurous acid. Brewer's yeast was known to be used early on as an anti-putrefactive agent and antiseptic for furunculosis and eczema of all kinds. It has now been found that the iodination of yeast protein creates a mixture of compounds which brewer's yeast is characterized by a significant reinforcement of the antiseptic effect. Due to its good taste, iodized yeast is also ideal for internal administration and can be added to most foods.
Iodized yeast is represented by the direct action of yeasting agents, for example iodine on yeast protein. By yeast protein we also mean raw or purified yeast.
<I> Example </I> 20 kg of debittered, dried brewer's yeast are left to swell with 50 liters of water for 3 to 7 0 hours. 2.4 kg of sodium iodine and 0.53 kg of sodium iodate are dissolved in 15 liters of water; the mixture is slowly poured into the yeast pulp heated to 40-50. The temperature is increased to 80. In order to
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH104441T | 1923-03-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
CH104441A true CH104441A (en) | 1924-05-01 |
Family
ID=4363287
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH104441D CH104441A (en) | 1923-03-28 | 1923-03-28 | Process for the preparation of a new iodine-protein compound. |
Country Status (1)
Country | Link |
---|---|
CH (1) | CH104441A (en) |
-
1923
- 1923-03-28 CH CH104441D patent/CH104441A/en unknown
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