GB2037160A

GB2037160A - Milk-derived products

Info

Publication number: GB2037160A
Application number: GB7847801A
Authority: GB
Original assignee: Pharmachim DSO
Current assignee: Pharmachim DSO
Priority date: 1978-12-08
Filing date: 1978-12-08
Publication date: 1980-07-09
Also published as: GB2037160B

Abstract

A lyophilised milk-derived product is described which is produced from skimmed milk by effecting protein hydrolysis thereof, the skimmed milk having been subjected to yoghurt-producing conditions. The product obtained is rich in amino acids as well as constituents of yoghurt and metabolites of bacterial strains used in production of the yoghurt and is a suitable moisturising ingredient for inclusion in creams for cosmetic and pharmaceutical use.

Description

SPECIFICATION Lyophilised milk-derived product having cosmetic and pharmaceutical activity This invention relates to a lyophilised milk-derived product having cosmetic and pharmaceutical activity and to a method for the production thereof.

Milk fermentation products are known to contain a number of biologically active constituents known to be effective agents in creams for skin moisturing, nourishing and assisting in recovery from skin damage. These agents are, in particular, free amino acids produced in such milk fermentation products in addition to lactic acid. However, the quantity of free amino acid present in milk which has undergone natural souring is negligible and accordingly sour milk cannot be considered to be a viable source of free amino acid. Reference is made in this connection to J. Shalichev et al, "Stock Breeding Science", 8, 1971, No. 6. Fermentation products which have a higher content of free amino acids are, however, obtainable from casein.Moreover, German Democratic Republic Patent No. 11959 refers to a decomposed milk protein and its use in the preparation of industrial barrier creams. However, there is no disclosure as to the composition and quantity of the product obtained on decomposition of milk protein.

In addition, Czechoslovakian Patent No. 98238, among others, specifically discloses protein hydrolysates obtained from casein. Such amino acid mixtures, however, are limited as to their composition by the composition of the casein starting material and in particular, lack many biologically active constituents which are obtainable from a milk starting material.

According to one aspect of the present invention, there is provided a lyophilised milk-derived product having the following composition and characteristics: content of from 15.5 to 16.5 g of free amino acid per 100 g of dry products; from 5 to 11% by weight of water; from 45 to 50% by weight of lactose; from 27 to 33% by weight in total of protein; from 25 to 28% by weight of water soluble protein; from 1.4 to 2% by weight of peptonic nitrogen; from 7 to 8% ash residue on combustion; an acidity of 130 to 150"T; a pH of from 3.8 to 4.1; and a content of 100,000 active cells of Lactobacillus Bulgaricus per g of lyophilised product.

Moreover, the lyophilised product preferably exhibits an antimicrobial activity with respect to Staphiloccus Aureus of 1:32 and to B. Mezentericus ofl:62.

The product of this invention is a lyophilisate of the enzyme-decomposition product of milk casein from which whey has not been separated, the milk casein/whey starting material having additionally been subjected to fermentation processes caused by the combined use of S. Thermophilus and. Bulgaricus, that is, a yoghurt product produced from skimmed milk is subjected to enzyme decomposition and subsequently lyophilised.

Thus, according to a second aspect of the invention, there is provided a method for the production of a milk-derived product having cosmetic and pharmaceutical activity, which comprises subjecting to lyophilisation a pepsin induced hydrolysate of a fermentation product of skimmed pasteurised milk containing pancreatin, fermentation having been effected employing strains of S. Thermophilus and L.

Bulgaricus in combination.

The method of this invention uses, in effect, as milk product to be subjected to hydrolysis and then lyophilisation, a form ofyoghurt. Yoghurts known to possess nutritional and bioactive properties arising out of its characteristic composition resulting from fermentation of milk using Streptococcus Thermophilus and Lactobacilus Bulgaricus in combination. Yoghurt additionally contains useful metabolites resulting from the fermentation of the microorganism combination. The novel product of the process of this invention possesses free amino acids in a substantial quantity, rendering the product an effective source of free amino acid for use in creams for both cosmetic use and pharmaceutical use.

When carrying out the process of this invention, it is preferred to employ skimmed, pasteurised milk cooled to a temperature of about 45"C. Pancreatin is then added to the cooled milk, preferably in an amount of from 0.1 to 0.3% and the milk is allowed to stand for about 30 minutes after which it is innoculated with a starter combination of S. Thermophilus and L. Bulgaricus. It is preferred to use from 1 to 3o/o of the starter combination and the strains which are employed are preferably S. Thermophilus strain 2 ST and L. Bulgaricus strain 5 SB both of which were deposited at the Bulgarian State Institute for Control of Medicine, Boulevard "VI. Zaimov", 26, Sofia, Bulgaria, under accession nos. 113 and 114 on 21st November, 1977.Fermentation is then effected while maintaining the temperature preferably at from 44 to 46"C for three hours. At the end of fermentation, pepsin is added preferably in a quantity of from 0.1 to 0.3 /O and the temperature is allowed to drop to 20 to 250C and maintained at this value until about 24 hours have elapsed from the beginning of fermentation. Finally, the fermentation product is subjected to lyophilisation.

The following example illustrates the invention: EXAMPLE 100 kg of skimmed cows milk was pasteurised art a temperature of 95"C for 30 minutes. The milk was then cooled to a temperature of 45"C and 0.15 kg of pancreatin were added thereto. The milk was allowed to stand at 45" for 30 minutes and then 2.5 kg of an innoculant consisting of a bacterial combination of S. Thermophilus strain 2 ST and L.

Bulgaricus strain 5 SB was added thereto. The innoculated milk was allowed to undergo fermentation for 3 hours at a temperature of 45"C until its acidity reached 75"T and its pH reached 4. 0.1 kg of pepsin was then added to the milk. The yoghurt which formed, together with the enzyme decomposed protein therein was then maintained at ambient temperature of 20"C until 24 hours had elapsed after the beginning of fermentation. The fermentation product was then subjected to lyophilisation.

9.47 kg of lyophilisation product were obtained.

This product was a white powder containing 16 kg of free amino acids per 100 kg of dry substance, 10 kg of water, 47 kg of lactose, and 29.7 kg in total of protein of which 27.15 kg was constituted by water soluble protein. The lyophilised product contained 1.9 kg of peptonic nitrogen and yielded 8% of its original weight as ash when subjected to combustion. The lyophilised product had an acidity of 147"T and a pH of 3.9. Active cells of L. Bulgaricus were present in the lyophilisate in an amount of over 100,000 per g. The lyophilisate had an antimicrobial activity with respect to S. Aureus of 1:32 and an antibacterial activity with respect to B. Mezentericus ofl:32.

The lyophilisate characteristically possessed a high content of free amino acids and in addition contained all the constituents of yoghurt, as well as metabolites resulting from the growth of S. Ther mophilus and L. Bulgaricus. This high content of biologically active free amino acids and other substances derived from milk, as well as metabolites, made the lyophilisate obtained a suitable moisturing ingredient for inclusion in creams for cosmetic and pharmaceutical use together with a topologically acceptable carrier.

Claims

1. A lyophilised milk-derived product having the following composition and characteristics: a content of from 15.5 to 16.5 g of free amino acid per 100 g of dry products; from 5 to 11% by weight of water; from 45 to 50% by weight of lactose; from 27 to 33 /O by weight in total of protein; from 25 to 28% by weight of water soluble protein; from 1.4 to 2% by weight of peptonic nitrogen; from 7 to 8% ash residue on combustion; an acidity of 130 to 1 50 T; a pH offrom3.8to4.1; and a content of 100,000 active cells of Lactobaclllus Bulgaricus per g of lyophilised product.

2. A lyophilised milk-derived product as claimed in claim 1 which exhibits an antimicrobial activity with respect to Staphilococcus Aureus of 1 :32 to B.

Mezentericus of 1:62.

3. A lyophilised milk-derived product, substantially as described in the foregoing Example.

4. A method for the production of a milk-derived product having cosmetic and pharmaceutical activity, which comprises subjecting to lyophilisation a pepsin induced hydrolysate of a fermentation product of skimmed pasteurised milk containing pancreatin, fermentation having been effected em ploy- ing strains of S. Thermophilus and L. Bulgaricus in combination.

5. A method as claimed in claim 4, wherein the pancreatin is added to skimmed pasteurised milk at a temperature of about 45"C in an amount of from 0.1 to 0.30/c about 30 minutes before innoculation of the milk with a starter combination of S. Ther mophilus and L. Bulgaricus is effected.

6. A method as claimed in claim 4 or 5, wherein from 1 to 3 /O of a starter combination of strains of S.

Thermophilus and L. Bulgaricus is added to the milk.

7. A method as claimed in any one of claims 4 to 6, wherein a starter combination of S. Thermophilus strain 2 ST and L. Bulgaricus strain 5 SB is added to the milk.

8. A method as claimed in any one of claims 4 to 7, wherein fermentation is effected at a temperature of 44 to 46 C for 3 hours before pepsin is added to the milk.

9. A method as claimed in any one of claims 4 to 8, wherein pepsin is added to the milk in a quantity of from 0.1 to 0.30/c.

10. A method as claimed in any one of claims 4 to 9, wherein, after addition of the pepsin, the temperature of the milk is allowed to drop to 20 to 25"C and maintained at this value until about 24 hours have elapsed from the beginning of fermentation.

11. A method for the production of a milkderived product having cosmetic and pharmaceutical activity, substantially as described in the foregoing Example.

12. A milk-derived product having cosmetic and pharmaceutical activity, whenever produced by the method claimed in any one of claims 4 to 10.

13. A pharmaceutical or cosmetic composition comprising a milk-derived product as claimed in any one of claims 1 to 3 and 11 in association with a topologically acceptable carrier.