KR20240100778A - Food manufacturing method to improve sarcopenia caused by infection with COVID-19 or as a side effect of vaccination - Google Patents

Abstract

The present invention relates to a food manufacturing method that improves sarcopenia that occurs as a side effect of COVID-19 infection or vaccination,
To prevent and improve muscle loss. Based on the treatment mechanism, the characteristic of the treatment is to attempt to maintain and strengthen muscle strength. Food ingredients rich in protein for the purpose of preventing and improving muscle loss, and nutrients for maintaining and strengthening muscle strength are included. By mixing abundant food ingredients, mixed food ingredients containing the above-mentioned food ingredients are manufactured, but the daily protein intake and amount of nutrients can be arbitrarily adjusted. To manufacture mixed food ingredients containing the above-mentioned food ingredients for the purpose of making it easier to eat, digest and absorb the mixed food ingredients, and then to use natural proteolytic enzymes (: It is manufactured by fermenting with natural enzymes that break down proteins into amino acids) and mixed lactic acid bacteria (a mixed strain of various types of lactic acid bacteria that produce sugars and produce lactic acid and other post-fermentation substances). It is about a food manufacturing method that improves the characteristic sarcopenia.
Combining aerobic exercise with the consumption of food prepared by the method of the present invention has the effect of preventing and improving sarcopenia that occurs as a side effect of COVID-19 infection or vaccination.

Description

Food manufacturing method to improve sarcopenia caused by infection with COVID-19 or as a side effect of vaccination}

The present invention relates to a food manufacturing method that improves sarcopenia that occurs as a side effect of infection or vaccination with the SARS-CoV-2 virus (COVID-19 virus; referred to as 'COVID-19'),

To prevent and improve muscle loss. Based on the treatment mechanism, which is a characteristic of the treatment, it attempts to maintain and strengthen muscle strength . Applicable food ingredients rich in protein for the purpose of preventing and improving muscle loss , and nutrients for maintaining and strengthening muscle strength Mix food ingredients rich in food to produce mixed food ingredients containing the above-mentioned food ingredients, but arbitrarily control the daily protein intake and amount of nutrients. Manufacturing a mixed food material containing the above-mentioned food ingredients for the purpose of making it possible , and then producing a natural proteolytic enzyme (protein decomposition enzyme ) for the purpose of facilitating eating and digestion and absorption of the mixed food ingredients. It is manufactured by fermenting with natural enzymes that break down proteins into amino acids) and mixed lactic acid bacteria (mixtures of various types of lactic acid bacteria that produce sugars and produce lactic acid and other post-fermentation substances). It is about a food manufacturing method that improves the characteristic sarcopenia .

Sarcopenia that occurs due to aging progresses slowly, but sarcopenia that occurs due to side effects of COVID-19 infection or vaccination suddenly progresses rapidly.

Sarcopenia, which occurs as a side effect of COVID-19 infection or vaccination, progresses suddenly and rapidly. It usually starts with the development of diabetes accompanied by persistent joint pain and muscle pain throughout the body , followed by weight loss within 1-1.5 months. Body weight decreases by 10-15% , and almost immediately after this drastic loss of body weight , the arm near the shoulder, where severe and persistent pain occurs, suddenly loses strength to the point where it is impossible to hold a coffee cup. Then , about 7 to 14 days later , walking speed suddenly decreases significantly, legs lose strength, making it very difficult to walk up stairs, and eventually, standing up from a chair becomes almost impossible.

Currently, a treatment for sarcopenia caused by aging has not yet been developed. Naturally , there is no treatment for sarcopenia caused by the side effects of COVID-19 viral infection or vaccination .

Therefore, consuming sufficient amounts of protein and exercising consistently to build and maintain muscle is currently used as the best treatment and prevention method.

The recommended daily protein intake for the general healthy elderly person is 0.8 to 1.2 kg per kg. An adult weighing 60 kg should consume 60 g of protein per day. If you have been diagnosed with sarcopenia, you need to consume more protein than this. Patients with sarcopenia should consume 1.2g of protein per kg of body weight. For sarcopenic patients with severe protein deficiency, it is recommended to consume up to 1.5g per day.

Recently, researchers discovered that when the COVID-19 virus or RNA vaccine antibodies penetrate into cells for some reason , they destroy and dissolve mitochondria, causing the infected cells to self-destruct . [Non-patent Document 1]

The significance of the above findings is that the main cause of sarcopenia due to side effects of COVID-19 infection or vaccination is systemic infection with an extremely large amount of COVID-19 virus or RNA vaccine antibodies at almost the same time. This is because the cells self-destruct and then continue to self-destruct .

[Non-patent Document 1] 4178. Principles of treating diseases; Corona infection vascular disease is directly caused by spike protein; Disruption of ACE2 receptor signaling, destruction of mitochondria in vascular endothelial cells; Salk Institute of America, Paper in Journal of the American Heart Association; [ https://blog.naver.com/chkwkim/222335426094 ]. 2021. 5. 3. (search date; 2022.12.21.) [Non-patent Document 2] 112. Medicinal yogurt manufacturing method: Maeil Dairy Sarcopenia Research Institute discovers sarcopenia prevention material… “Publishing in international journals”; Kyung Hee University Professor Se-young Jeong’s team jointly researches... Proven efficacy of ‘whey protein hydrolyzate’; [ https://blog.naver.com/chkwkim/222275148710 ]. 2021. 3. 14. (Retrieved date; 2022.12.21.) <;The researchers administered whey protein hydrolyzate (WPH) to mice with muscle atrophy and tracked changes. Compared to the control group, rats that consumed whey protein hydrolyzate showed an increase in muscle strength by 14.6%, quadriceps muscle by 12.8%, gastrocnemius muscle by 16.3%, soleus muscle by 41.6%, and muscle fiber cross-sectional area by 64.8%. In particular, it was confirmed that it had an effect on reducing the rate of muscle loss and increasing the rate of muscle synthesis. -- Experimental results showing a clear increase in muscle mass, strength, and muscle fiber cross-sectional area by administering whey protein hydrolyzate to 5-week-old mice with muscle atrophy (provided by Maeil Dairy Products) ⓒ News 1> [Non-patent Document 3] 1232. Healing food 2; Elderly people lacking this nutrient have a higher risk of muscle loss; Studies have shown that older adults with vitamin D deficiency are at increased risk of muscle strength loss; [ https://blog.naver.com/chkwkim/222956704588 ]. 2022. 12. 15 (Search date 2022,12,21.) <;To strengthen muscle strength, it is necessary to supplement 'vitamin D' through food and nutritional supplements along with regular exercise. Vitamin D, which helps absorb calcium, is an essential nutrient for maintaining and strengthening muscle strength and is found in large quantities in meat, fish, mushrooms, eggs, cheese, and milk. To increase vitamin D levels, it is also important to be exposed to sunlight frequently.> [Non-patent Document 4] 1483. Prevention and treatment of other chronic diseases; If your usual ‘speed’ has slowed down… suspected sarcopenia; ◇Sarcopenia, which causes poor walking, increases the risk of complications/Sarcopenia is caused by a decrease in muscle strength due to aging;[ https://blog.naver.com/chkwkim/222931406327]. 2022. 11. 18. (Search date 2022,12,21.)

If we look more closely at sarcopenia that occurs as a side effect of COVID-19 infection or vaccination , the main cause of its occurrence is a huge amount of damage to the entire body, almost at once. On the other hand , cells (hereinafter referred to as 'infected cells') infected with the spike protein of the COVID-19 virus or RNA vaccine antibody are continuously self-destructing [Non-patent Document 1]. The number of baby cells (hereinafter referred to as ‘baby cells’) born from stem cells produced systemically is relatively small compared to the number of infected cells that self-destruct. Their size is relatively very small compared to normal cells during growth, and the physiological effect that occurs between the group of infected cells that self-destruct and the group of young cells that replenish them as a result of the two-way interaction This is due to muscle atrophy , which is a gap phenomenon (physiological time lag) .

Therefore, in order to treat sarcopenia , it is necessary to slow down the rate of self-destruction of the infected cell population (blocking and improving muscle loss) and expanding the number of young cell populations produced and increasing their growth rate. It is essential to have a treatment mechanism that is characterized by treatment (maintaining and strengthening muscle strength) .

Slowing down the rate of self-destruction of the infected cell group that self-destructs at the beginning of the treatment of sarcopenia prevents and improves muscle loss , and increases the number of new cell groups produced during the treatment of sarcopenia. Enlarging and boosting the rate of growth is all about maintaining and strengthening strength.

The more an infected cell group with damaged mitochondria undergoes self-destruction, the faster it disappears. As a natural result , sarcopenia worsens.

Therefore, exercise should be stopped in the early stages of treatment for sarcopenia, and muscle loss should be prevented and improved only with the food consumed. In addition, it is essential to expand the number of young cells produced and boost their growth rate through the intake of foods that maintain and strengthen muscle strength.

Therefore, there is a need to manufacture foods for the purpose of preventing and improving muscle loss, as well as for maintaining and strengthening muscle strength. [Non-patent Document 2]

I propose to prevent self-destruction of cells with damaged mitochondria (hereinafter referred to as 'infected cells') at the cellular level by being infected with the spike protein of the COVID-19 virus or RNA vaccine antibody, thus prolonging the lifespan - preventing muscle loss at the systemic level It has the characteristic of improving the production of daughter cells (hereinafter referred to as 'baby cells') born from stem cells , and the production of daughter cells and boosting their growth rate to appropriately suppress self-destruction of infected cells. A therapeutic mechanism (treatment principle) that can treat sarcopenia, which is characterized by maintaining and strengthening muscle strength at a systemic level, was discovered and based on this discovery, We have invented a food manufacturing method that prevents and improves sarcopenia that occurs as a side effect of COVID-19 infection or vaccination that is suitable and applicable to this treatment mechanism.

The characteristics of the food manufacturing method of the present invention are to prevent muscle loss and improve muscle loss by preventing self-destruction of infected cell populations that occur as a side effect of the COVID-19 virus or RNA vaccine antibodies and prolonging their lifespan ( For the purpose of reform, mushroom powder rich in vitamin D, anchovy powder and cheese powder rich in calcium and protein, steamed egg powder, and vitamin C are used as food ingredients to expand the number of young cell groups produced and increase their growth rate. For the purpose of maintaining and strengthening muscle strength by promoting boosting, mushroom powder rich in vitamin D, anchovy powder and cheese powder rich in calcium and protein, steamed egg powder, whey powder, and soybean powder are used as food ingredients. It has the characteristic of using milk and soy milk (hereinafter referred to as 'fermented base') as food ingredients for the purpose of facilitating eating, digestion and absorption , and food ingredients (hereinafter referred to as 'fermented base') mixed with the above-mentioned food ingredients in a fermented base. For the purpose of breaking down protein into amino acids , natural proteolytic enzymes (natural enzymes that break down proteins into amino acids) such as pineapple, tuna, and pear are used as food ingredients . Kimchi lactic acid bacteria (mixed lactic acid bacteria consisting of several types of lactic acid bacteria that produce lactic acid and other post-fermentation substances) used as food ingredients for the purpose of decomposing sugars, make kimchi as a milk base. Mixed lactic acid bacteria (mixed lactic acid bacteria collected by fermenting soybean paste in a milk base) and soybean paste lactic acid bacteria (mixed lactic acid bacteria collected by fermenting soybean paste in a milk base) are used.

The present invention is based on a treatment mechanism characterized by the purpose of preventing and improving muscle loss that occurs as a side effect of COVID-19 infection or vaccination, and maintaining and strengthening muscle strength. , It is characterized by using 'mixed food ingredients' containing the above-mentioned food ingredients applicable to the treatment, and the 'mixed food ingredients' are combined with proteolytic enzymes (natural enzymes that break down proteins into amino acids). and a food manufacturing method that prevents and improves sarcopenia, which is characterized by fermenting sugar with mixed lactic acid bacteria (a mixed strain of various types of lactic acid bacteria that produce lactic acid and other post-fermentation substances). It's about.

The present invention is a treatment for sarcopenia caused by damage to mitochondria of a large number of cells due to side effects of COVID-19 infection or vaccination, as well as the same treatment principle as above. It can also be used to treat sarcopenia.

The present inventor was cured of his sarcopenia caused by COVID-19 infection and side effects of the third Moderna vaccination by consuming the food prepared by the method of the present invention.

The present invention will be described in detail as follows.

As a food ingredient for the purpose of preventing and improving muscle loss, it is first mixed with mushroom powder rich in vitamin D, anchovy powder rich in calcium and protein, cheese powder, steamed egg powder, and vitamin C. To prepare the first mixture, the weight mixing ratio of the food ingredients is mushroom powder: anchovy powder: cheese powder: steamed egg powder: vitamin C = (2 to 5) : (10 to 30) : (10 to 20) : ( 45 to 120): (1 to 3).

For the purpose of maintaining and strengthening muscle strength, mushroom powder rich in vitamin D, anchovy powder rich in calcium and protein, cheese powder, steamed egg powder, whey powder, and soybean powder are mixed as food ingredients to create a secondary mixture. Manufactured, the weight mixing ratio of the food ingredients is mushroom powder: anchovy powder: cheese powder: steamed egg powder: whey powder: soybean powder = (2 to 5): (10 to 30): (10 to 20): (45 to 45) 120) : ( 5 to 50) : ( 5 to 50).

When preparing the second mixture, food ingredients that overlap with the food ingredients of the first mixture can be omitted depending on the progress of sarcopenia and the mixing ratio can be adjusted.

In order to facilitate eating, digestion and absorption, a tertiary mixture is prepared by mixing milk, soy milk and the above-mentioned primary mixture as food ingredients, and the weight mixing ratio of the food ingredients is milk: soy milk: mushroom powder. : Anchovy powder: Cheese powder: Steamed egg powder: Vitamin C = (100 to 1000): (100 to 1000): (2 to 5): (10 to 30): (10 to 20): (45 to 120): ( 1 to 3).

Pineapple, persimmon, and pear, which are food ingredients with natural protein decomposition enzymes that are intended to break down proteins into amino acids, and kimchi, which is a food ingredient that is intended to produce lactic acid and other post-fermentation substances by fermenting sugars. -Mixed lactic acid bacteria fermented yogurt and soybean paste-mixed lactic acid bacteria fermented yogurt are mixed with the above-mentioned 3rd mixture to prepare the 4th mixture. The weight mixing ratio of the food ingredients is as follows: pineapple: persimmon: pear: kimchi mixed lactic acid bacteria yogurt: soybean paste mixed lactic acid bacteria yogurt: milk: soy milk: mushroom powder: anchovy powder: cheese powder: steamed egg powder: Vitamin C = (30 to 200): ( 30 to 200) : ( 30 to 200) : ( 50 to 150) : ( 50 to 150) : ( 100 to 1000): ( 100 to 1000): ( 2 to 5) : (10 to 30) : (10 to 20): (45 to 120): (1 to 3).

The fifth mixture is prepared by mixing the second mixture with the fourth mixture described above.

It is a food manufacturing method that improves sarcopenia that occurs as a side effect of COVID-19 infection or vaccination, characterized by manufacturing the above-mentioned 5th mixture into food that is fermented with lactic acid bacteria for 24 to 72 hours at room temperature.

[Example]

After receiving the third Moderna vaccine, I suffered from sarcopenia due to side effects from the same vaccine and the aftereffects of two COVID-19 infections, but I was unable to find an effective medical treatment.

Faced with a crisis due to sarcopenia, I had no choice but to research sarcopenia, which developed as a side effect of the RNA vaccine and the side effects of two COVID-19 infections. As a result, I was able to discover the above-mentioned treatment mechanism, and after that, the above-mentioned treatment mechanism was discovered. We have invented a food manufacturing method that improves sarcopenia that occurs as a side effect of COVID-19 infection or vaccination, which is suitable for treatment principles.

By using the manufacturing method of the present invention, the weight ratio of the food ingredients of the 5th mixture was pineapple : kiwifruit: pear: kimchi mixed lactic acid bacteria yogurt: soybean paste mixed lactic acid bacteria yogurt: milk: soy milk: shiitake mushroom powder: anchovy powder: cheese powder: steamed egg. Powder: Vitamin C = ( 30 ) : ( 100) : ( 30 ) : ( 50 ) : ( 50 ) : ( 500): ( 500): ( 5 ) : (20) : (20 ) : (100) :( 2) By making a food and consuming 250g each time 3 times a day for 1 month, my weight, which had decreased from 82kg to 72kg in 1.5 months, recovered to 75kg, and I was able to lift 4kg dumbbells 12 times each with a hand that was difficult to even hold a coffee cup. I was able to lift the stairs several times in a row, I went from having difficulty walking to being able to walk more than 300m and walk more than 4km, I went from having difficulty going up and down even a single step to being able to climb up and down more than 20 steps repeatedly, and I was able to get up from the toilet chair I was sitting on. I was able to get up easily from difficult situations.

I am escaping from the crisis of sarcopenia by continuously consuming foods prepared by the method of the present invention.

The food manufactured by the method of the present invention is used for the treatment of sarcopenia caused by damage to mitochondria of a large number of cell groups due to side effects of COVID-19 infection or vaccination, as well as the same treatment as above. It can also be used to treat sarcopenia, where the treatment principle can be applied.

Claims (1)

The present invention relates to a food manufacturing method that improves sarcopenia that occurs as a side effect of COVID-19 infection or vaccination,
As a food ingredient for the purpose of preventing and improving muscle loss, it is first mixed with mushroom powder rich in vitamin D, anchovy powder rich in calcium and protein, cheese powder, steamed egg powder, and vitamin C. To prepare the first mixture, the weight mixing ratio of the food ingredients is mushroom powder: anchovy powder: cheese powder: steamed egg powder: vitamin C = (2 to 5) : (10 to 30) : (10 to 20) : ( 45 to 120): (1 to 3).
For the purpose of maintaining and strengthening muscle strength, mushroom powder rich in vitamin D, anchovy powder rich in calcium and protein, cheese powder, steamed egg powder, whey powder, and soybean powder are mixed as food ingredients to create a secondary mixture. Manufactured, the weight mixing ratio of the food ingredients is mushroom powder: anchovy powder: cheese powder: steamed egg powder: whey powder: soybean powder = (2 to 5): (10 to 30): (10 to 20): (45 to 45) 120) : ( 5 to 50) : ( 5 to 50).
When preparing the second mixture, food ingredients that overlap with the food ingredients of the first mixture can be omitted depending on the progress of sarcopenia and the mixing ratio can be adjusted.
In order to facilitate eating, digestion and absorption, a tertiary mixture is prepared by mixing milk, soy milk and the above-mentioned primary mixture as food ingredients, and the weight mixing ratio of the food ingredients is milk: soy milk: mushroom powder. : Anchovy powder: Cheese powder: Steamed egg powder: Vitamin C = (100 to 1000): (100 to 1000): (2 to 5): (10 to 30): (10 to 20): (45 to 120): ( 1 to 3).
Pineapple, persimmon, and pear, which are food ingredients with natural protein decomposition enzymes that are intended to break down proteins into amino acids, and kimchi, which is a food ingredient that is intended to produce lactic acid and other post-fermentation substances by fermenting sugars. -Mixed lactic acid bacteria fermented yogurt and soybean paste-mixed lactic acid bacteria fermented yogurt are mixed with the above-mentioned 3rd mixture to prepare the 4th mixture. The weight mixing ratio of the food ingredients is as follows: pineapple: persimmon: pear: kimchi mixed lactic acid bacteria yogurt: soybean paste mixed lactic acid bacteria yogurt: milk: soy milk: mushroom powder: anchovy powder: cheese powder: steamed egg powder: Vitamin C = (30 to 200): ( 30 to 200) : ( 30 to 200) : ( 50 to 150) : ( 50 to 150) : ( 100 to 1000): ( 100 to 1000): ( 2 to 5) : (10 to 30) : (10 to 20): (45 to 120): (1 to 3).
The fifth mixture is prepared by mixing the second mixture with the fourth mixture described above.
This is a food manufacturing method that improves sarcopenia that occurs as a side effect of COVID-19 infection or vaccination, characterized by manufacturing the above-mentioned 5th mixture into food that is fermented with lactic acid bacteria for 24 to 72 hours at room temperature.