CZ304945B6 - Food supplement with grain and fungal {beta}-glucans and arabinoxylans and process for preparing thereof - Google Patents

Abstract

The present invention relates to a dietetic food supplement containing {beta}-glucans being comprised of a liquid mixture of viscous aqueous solution of raw {beta}-glucan of oat and/or barley and a viscous raw {beta}-glucan of oyster cap mushroom and/or of a substrate grown through by mycelium of that mushroom containing arabinoxylans in the ratio of water solution dry matters 1:1, whereby the mixture further contains fructose in an amount of 50 g per 1 l of the mixture, aromatic, and food color. In preferable embodiment, it further contains 2 g of citric acid, 3 ml of strawberry aromatic, 2 ml of four percent colorant aqueous solution and 50 g of fructose, all per 1 l of the mixture. In liquid state, the product is bottled or filled in capsules.

Description

Technical field

The present invention relates to dietary supplements for weight loss and healthy nutrition, in particular a dietary supplement with cereal and fungal β-glucans and arabinoxylans, and a process for its production.

BACKGROUND OF THE INVENTION

The positive properties of β-glucans are known. They are used in the medical and food industry. Cereal β-glucans, which are relatively easy to obtain and are present in oat and barley in relatively large quantities, have significant antibacterial, antiviral and anticoagulant effects. In addition, β-glucans contained in fungi have anticancerogenic effects.

β-glucans are a proven antinutriation factor. They have already swollen in the intestinal tract, increasing the viscosity of the digestive tract and thereby impairing the mobility of nutrients in the digestive tract and reducing the use of nutrients, especially fats. Foods containing β-glucans are described in utility models CZ 18765, which describes eg oat drink, oat cream, confectionery decorating oat cream, oat fruit ice cream, oat fruit gel, oat dessert, oat pudding, oat mayonnaise, oat syrup and others and CZ 18 789, which describes the production of oat curd.

Another important ingredient for dietetic foods is barley, in particular, hull-free barley, whose waxy endosperm is the main source of β-glucan but also of arabinoxylan. Foodstuffs containing barley-free barley are described in utility model CZ 16072, which describes Vita barley bread and tea pastry as finished products and pancakes, pancakes, pasta, pastry with oil, baby food, apple slices, gingerbread, pastry filling, malt beverage or barley, waffle filling, 'Halva' and 'Nugeta' spreads - malt spread as a mixture.

β-glucans derived from fungi have significant anticancerogenic effects. The highest antitumor activity and efficacy have β-D-glucans with a branching degree of 0.22 to 0.33, which is virtually the only three cultivated fungi: Lentinus edodes with a branching degree of β-D-glucan of 0.23 to 0, 33, as well as Schizophyllum commune with a branching degree of β-D-glucan of 0.33 and Oyster Oyster (Pleurotus ostreatus) with a branching degree of β-D-glucan of 0.25. oužglucan lentinan from the cloverleaf and β-glucan schizophyllin molluscs are used in clinical medicine in the US as immunotherapeutic drugs in the treatment of cancer, mostly in combination with radiotherapy.

The disadvantage of the current situation is that so far, cereal-derived β-glucans and fungal-derived β-glucans are used separately and there is no mixture on the market that would combine the advantageous properties of both, the affordability of cereal β-glucans and the anticancerogenic effects of β-glucans. obtained from mushrooms.

SUMMARY OF THE INVENTION

SUMMARY OF THE INVENTION It is an object of the present invention to provide a dietary supplement which overcomes the above-mentioned disadvantages by combining the advantageous properties of cereal β-glucans, i.e. relatively easy manufacture and affordability, and high, especially anti-cancer, efficacy of β-glucan derived from fungi. , especially oyster mushrooms.

SUMMARY OF THE INVENTION The dietary food supplement comprises a liquid mixture of a viscous aqueous solution of crude o-glucan from oat and / or barley and a viscous crude β-glucan from the oyster mushrooms of the oyster mushroom or from a substrate overgrown with the fungal mycelium containing arabinoxylans in the dry matter ratio of aqueous solutions of 1: 1, wherein the mixture further comprises fructose in an amount of 50 g per 1 of the mixture and further comprises an aroma and a food coloring. Combining β-glucans from different sources results in higher and wider efficacy. Cereal β-glucans have excellent dietary effects, support colon cleansing and counteract constipation. In addition, a mixture enriched with oyster mushrooms from oyster mushroom will obtain the antitumor effects that are inherent in fungal-derived β-glucans.

In a preferred embodiment, the dietary supplement contains 2 g of citric acid, 3 ml of strawberry flavor and 2 ml of a 4% aqueous dye solution and 50 g of fucose, all per 1 liter of the mixture. The mixture thus obtains a pleasant taste for consumption.

It is further preferred that the liquid composition is in gelatin capsules, which facilitates the control of the daily dosage for common users and cancer patients.

The principle of the process for producing a dietary food supplement containing β-glucan is to produce an aqueous solution of raw β-glucan from barley and / or from oats by first preparing a buffer having a pH in the range of 9.5 to 11, 0 which formed by mixing a solution of Na ₂ CO ₃ solution and NaHCCf, this buffer are extracted oat bran at 50 to 60 ° C under stirring for at least 60 minutes. at a ratio of 100 g of material per liter of extraction solution, the extract is cooled to 2 to 4 ° C and filtered through a sieve leaving waste on the sieve, and the filtrate is further centrifuged, where after centrifuging the separated insoluble residue is oat starch. The supernatant from the centrifugation is neutralized with pure HCl diluted 1: 3 to 1: 5 to pH = 4.5, cooled to 2 to 4 ° C, the oat protein is centrifuged, and the oat protein supernatant is again cooled to the temperature 2 to 4 ° C, an equal volume of 2-propanol (isopropanol), also cooled to 2 to 4 ° C, is added and the β-glucan is centrifuged from the mixture.

A similar manufacturing process is applied to the production of an aqueous solution of crude β-glucan from oyster mushroom or oyster mushroom substrates by preparing a pH 9.5 to 10.0 pH buffer from a solution of Na ₂ CO ₃ and NaHCO ₃ , is heated to a temperature of at least 58 ° C, the crushed portions of the fungi of the oyster mushroom (Pleurotus ostreatus) and / or the oyster mushroom substrate overgrown with the mycelium of the fungus are admixed into the solution, the fraction of admixed parts being in the range of 5 to 10 mm; the mixture of buffer and admixed parts has a dry matter content ranging from 5 to 8%, and is extracted for at least 60 min with stirring, then the filtrate is separated, heated to at least 90 ° C for at least 15 min, then neutralized with HCl pa diluted 1: 5 with water to pH = 4.5 and cooled to 2 to 4 ° C, centrifuged precipitated proteins, the same volume of 2-propa is added to the liquid after centrifugation nol cooled to 2 to 4 ° C, mix and centrifuge the precipitated crude β-glucan.

Furthermore, the two components are mixed in a dry matter ratio of 1: 1 so that the advantageous properties of the two components are maintained in a sufficient ratio, but the manufacturing cost, which is quite high for the production of o-glucan from oyster mushroom, is thus acceptable.

In a preferred embodiment, the mixture is acidified by the addition of citric acid, flavor, color, and fructose are added to preserve the mixture and enhance its taste properties.

In another preferred embodiment, the mixture is bottled and pasteurized at 95 ° C for 15 minutes to increase shelf life. Packaging in bottles is particularly advantageous for the transport and sale of a dietary food supplement which can be freely added to foods or beverages.

In another preferred embodiment, the liquid mixture is filled into gelatin capsules for convenient dosing.

-2GB 304945 B6

The main advantages of the invention are that it combines inexpensively obtained β-glucans from cereals with the more expensive β-glucans obtained from the oyster mushroom, resulting in a quality product in terms of individual ingredient content, which is significantly lower than conventional preparations of the same quality.

DETAILED DESCRIPTION OF THE INVENTION

It is to be understood that the specific embodiments of the invention described and illustrated below are presented by way of illustration and not by way of limitation of the examples to the examples. Those skilled in the art will find, or will be able to detect, using routine experimentation, more or less equivalents to specific embodiments of the invention specifically described herein. These equivalents will also be included within the scope of the claims.

Crude β-glucan derived from cereals and oyster mushrooms is an essential component of the dietary supplement of the invention. For the purposes of the present invention, an aqueous solution of crude β-glucan from barley, oats, oyster fungi and oyster mycelium overgrown substrates is prepared by first preparing a buffer having a pH in the range of 9.5 to 11.0 to form mixing Na ₂ CO ₃ solution and NaHCO 3 solution. This buffer is used to extract the oat bran at a temperature of 50 to 60 ° C with stirring for at least 60 min at a ratio of 100 g of material per liter of extraction solution. The extract is cooled to 2 to 4 ° C and filtered through a sieve leaving waste on the sieve, and the filtrate is further centrifuged. After centrifugation, the separated insoluble residue is oat starch. The centrifugation supernatant is neutralized with pure HCl diluted 1: 3 to 1: 5 to pH = 4.5, cooled to 2 to 4 ° C, and the oat protein is centrifuged. The supernatant is again cooled to 2-4 ° C after centrifugation of the oat protein, an equal volume of 2-propanol (isopropanol), also cooled to 2-4 ° C, is added, and β-glucan is centrifuged from the mixture.

In the same way and in the same manner, β-glucan is obtained from barley, oyster mushroom and mycelium overgrown substrates, with slight differences: A buffer of 9.5 is prepared from a Na ₂ CO ₃ solution and a NaHCO ₃ solution by a conventional method. up to 10.0 pH. The solution is heated to 68 ° C and mixed with the crushed parts of the fungus fruiting bodies or mycelium substrate so that the individual parts are not greater than 10 mm and that the mixture of buffer and suspended matter mass does not contain more than 8% dry matter. If this value is exceeded, the extraction proceeds imperfectly because the phase contact is difficult even with intensive stirring. Extract for 60 minutes with stirring.

The filtrate is separated from the extracted mass by coarse sieve and immediately heated to 90 ° C for 15 to 20 minutes to inactivate the enzymes endo-β- (1-> 3), (1 → 4) glucanase, endo-β- (1 -> 3) glucanase and β-glucosidase, whose activity would convert the isolated β-glucan to soluble β-glucan dextrins with mixed bonds, leading to the formation of ineffective sugars, cellobiosis, laminaribiosis and glucose in the next reaction process.

After heat treatment, the solution is neutralized with HCl p.a. diluted 1: 5 with water to pH = 4.5 and cooled to 2 to 4 ° C. Any precipitated proteins are centrifuged and an equal volume of 2-propanol (cooled to 2-4 ° C) is added to the liquid after centrifugation and mixed. The precipitated β-glucan is centrifuged, and 2-propanol is recovered from the centrifuged liquid by distillation on a distillation column.

By ultrasonic disintegration, crude o-glucan derived from oat and barley is converted into a viscous solution, as well as β-glucan derived from oyster mushroom. Both solutions are mixed in the same ratio, i.e. 1: 1 dry matter. The resulting mixture was acidified with 2 g of citric acid per liter of the mixture. 3 ml of strawberry flavor, 2 ml of a 4% aqueous red dye solution and 50 g of fructose are further added per liter of the mixture.

-3 CZ 304945 B6

The mixture thus treated is spun into bottles of preferably 100 ml and pasteurized at 95 ° C for 15 min.

However, the mixture can also be used to fill gelatin capsules with a daily amount of at least 3 g dry matter β-glucans per day.

Industrial applicability

The dietary food supplement of the invention can be used as a functional food supplement with therapeutic effects.

Claims (7)

PATENT CLAIMS A dietary food supplement containing β-glucans, characterized in that it is a liquid mixture of a viscous aqueous solution of crude β-glucan from oat and / or barley and a viscous crude β-glucan from oyster mushroom fruiting or mycelium substrates. The composition further comprises fructose in an amount of 50 g per 1 of the composition and further comprises an aroma and a food color. Dietary food supplement according to claim 1, characterized in that it contains 2 g of citric acid, 3 ml of strawberry flavor, 2 ml of a 4% aqueous dye solution and 50 g of fructose, all per 1 liter of the mixture. Dietary food supplement according to claim 1 or 2, characterized in that the liquid mixture is in gelatin capsules. 4. A method of producing a dietary food supplement containing β-glucan, (a) preparing an aqueous solution of crude β-glucan from barley and / or oats by first preparing a buffer with a pH of between 9,5 and 11,0, resulting from the mixing of a Na ₂ CO ₃ solution and a NaHCO solution ₃ , this oat bran is extracted at 50 to 60 ° C with stirring for at least 60 min at a ratio of 100 g of material to 11 extraction solution, the extract is cooled to 2 to 4 ° C and filtered through a sieve, the waste remains, and the filtrate is further centrifuged, where the separated insoluble residue is oat starch, and the supernatant from the centrifugation is neutralized with pure HCl diluted 1: 3 to 1: 5 to pH = 4.5, cooled to 2 ° C. to 4 ° C, the oat protein is centrifuged, and the supernatant after the oat protein centrifugation is again cooled to 2 to 4 ° C, an equal volume of 2-propanol (isopropanol), also cooled to 2 to 4 ° C, is added, and from the mixture of para β-glucan class; (b) producing an aqueous solution of crude β-glucan from oyster fungi or oyster mushroom substrate by preparing a buffer of 9,5 to 10,0 pH, which is prepared from a solution of Na ₂ CO ₃ and NaHCO ₃ , heated to a temperature of at least 58 ° C, crushed portions of the fungus of the fungus Oyster mushroom (Pleurotus ostreatus) and / or the substrate for growing the oyster mushroom overgrown with the mycelium of the fungus are mixed into the solution, the fraction of admixed portions being in the range of 5 to 10 mm; buffer and admixed portions has a dry matter content ranging from 5 to 8%, and is extracted for at least 60 min with stirring, then the filtrate is separated, heated to at least 90 ° C for at least 15 min, then neutralized with HCl diluted 1 : 5 with water to pH = 4.5 and cooled to 2 to 4 ° C, centrifuged the precipitated proteins, and after centrifugation add an equal volume of 2-pro-4C 304945 B6 pan cooled to temperature at 2 to 4 ° C, mix and centrifuge the precipitated crude βglucan; (c) that an aqueous solution of raw β-glucan from barley and / or oats and an aqueous solution of raw β-glucan from fruiting bodies and / or substrates overgrown with oyster mushroom mycelium are mixed in a dry matter ratio 5 l: 1; (d) acidifying the mixture by the addition of citric acid, adding flavor, color and fructose. A process for the preparation of a dietary food supplement containing β-glucan according to claim 4, characterized in that the mixture is bottled and pasteurized for 15 minutes at a temperature of 10 95 ° C. A method for producing a β-glucan dietary food supplement according to claim 4 or 5, characterized in that 2 g of citric acid, 3 ml of strawberry flavor, 2 ml of a 4% aqueous dye solution and 50 g of fructose are added to the mixture, per liter of mixture. A method for producing a β-glucan dietary food supplement according to claim 4 or 6, characterized in that the liquid mixture is filled into gelatin capsules.