RU2102903C1 - Method of production of curative-prophylaxis food addition - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves addition of yeast culture Saccharomyces cerevisiae (vini) VKPM Y-511 to edible vegetable or dairy raw and culturing at 20-40 C. Edible vegetable or dairy raw is used for culturing in liquid or solid wetted form that ensures to increase neutralization of toxic metabolites and pathogenic and opportunistic bacteria. Food addition can be used for preparing foods and fodders showing curative-prophylaxis properties at gastroenteric disorders. EFFECT: improved method of producing. 3 cl, 6 tbl

Description

 The invention relates to the food and feed industry and can be used in the manufacture of food and feed additives with therapeutic properties in gastrointestinal diseases.

 A fairly effective method is known for the prevention and treatment of gastrointestinal diseases of young farm animals by introducing baker's yeast grown on molasses nutrient medium, condensed and compressed by the conventional technology of compressed baker's yeast into the diet [1].

 However, in conditions of the deficit of baker's yeast prevailing in Russia, the widespread use of these yeasts as a therapeutic and prophylactic agent for animals and humans presents certain difficulties. The problem is the insufficient amount of beet sugar molasses in the country, the presence of toxic impurities in the molasses, which requires thorough washing of the resulting yeast from these impurities, as well as the insufficient number and low capacity of baker's yeast production plants.

 The closest technical solution to the claimed invention is a method for the production of a therapeutic and prophylactic food supplement, providing for cultivation on an edible nutrient medium containing the main components of dairy and vegetable raw materials, microorganisms Streptococcus falcium, Streptococcus faecalis, etc. [2].

 The technical result of the claimed invention is to obtain a therapeutic and nutritional supplement with a high ability to neutralize toxic metabolites of pathogenic and conditionally pathogenic bacteria and normalizes the microbiocenosis of the gastrointestinal tract, which contributes to its effective use in various intoxications, gastritis, colitis, dysbacteriosis, impaired function liver and metabolism.

The specified technical result is achieved due to the use of Saccharomyces cerevisiae (vini) VKPM U-511 yeast as microorganisms, culturing them at a temperature of 20-40 ^o C, and edible plant or milk raw materials for cultivation are used in liquid or moistened form. As plant raw materials, use grain (cereal bran, cereal flour) or soybean raw materials (soy flour). As milk raw materials, you can use whey, buttermilk and other waste processing of milk raw materials.

 From bran of various types of crops, flour from grain and soy, from whey, liquid nutrient media with a content of 1-15% dry matter or solid phase with a content of 35-60% dry matter are prepared. Liquid nutrient media are sterilized, solid-phase media are used both in sterile and in non-sterile form.

 As seed, you can use both pure deep and pure solid-phase culture of yeast Saccharomyсes cerevisiae (vini) VKPM U-511, which actively produce biomass on many types of non-hydrolyzed plant materials during deep and solid-phase cultivation, deposited in the All-Russian Collection of Industrial Microorganisms U-511.

 The duration of cultivation depends on how this process is conducted.

 The culture obtained after growing the yeast is inactivated and dried.

 Recently, therapeutic and prophylactic food additives based on cereal bran, designed to regulate intestinal motility, and products based on dairy raw materials for regulating microbiocenoses of the gastrointestinal tract by introducing bifidobacteria and lactobacilli multiplied on milk substrates, have become widespread.

 But these methods have certain disadvantages. Due to environmental pollution, raw materials often contain toxic impurities. Bifidobacteria and lactobacilli in milk food supplements do not always have a high colonization ability and often transit, not ensuring stable normalization of the microbiocenoses of the gastrointestinal tract.

 In the proposed method, the feedstock undergoes a rather complex process of microbial bioconversion, which ensures the neutralization of many toxic impurities, and at the same time, the resulting product acquires a wide range of properties that are valuable in the treatment and prevention of gastrointestinal diseases.

 The technical result is confirmed by research.

 In order to objectively control the dynamics of treatment of people with gastrointestinal diseases with the declared therapeutic and prophylactic food supplement, 31 patients with subacute forms of gastrointestinal diseases were selected. The duration of the disease is from one month to several years. Most patients noted rapid stools, rumbling in the abdomen. Drug treatment and the use of milk therapeutic and prophylactic additives are ineffective. A factor that allowed combining these patients into one group is the toxicity of their intestinal contents for the biocenosis of Paramecium aurelia + Euglena viridis.

 Liquid or semi-liquid feces of the patients are defended in the refrigerator or centrifuged, suspensions are prepared from dense materials, which are homogenized in sterile water on a rocking chair, and then they are also settled or centrifuged. The resulting liquid material or its dilutions are mixed in a ratio of 1: 1 with the protozoan biocenosis to obtain dilutions of the starting material from 1: 5 to 1: 100. The toxicity of the dilutions obtained is determined microscopically by observing the mixture for 1 hour. The dilution is considered toxic if all protozoa die during this period. Table 1 shows the dynamics of fecal toxicity in 31 patients taking a dietary supplement 3 times a week for a tablespoon (about 20 g per day). As can be seen from the data in this table, while taking a yeast preparation, there is a rapid decrease in the toxicity of bowel movements. At the same time, patients noted rapid clinical improvement, the disappearance of symptoms of diarrhea, even if these symptoms were noted for many months.

During clinical testing at the Department of Gastroenterology of the Medical Center of the President of the Russian Federation, a food supplement containing a solid-phase culture of Saccharomyсes cerevisiae (vini) VKPM U-511 on wheat bran, the following was established:
1. Normalization of stool with constipation - 88% of patients.

 2. Acceleration of the passage of contents through the intestines by carbene sample - from 36.8 ± 3.2 to 26.8 ± 2.2 hours

 3. Positive changes in the main obligate intestinal flora (normalization of the number of bifidobacteria, lactobacilli, the absence of opportunistic bacteria) - 84% of patients.

 4. The growth of volatile fatty acids in feces, a total of 1.8 times; including acetic acid 0.7 times; propionic 2 times; oily 1.8 times.

 5. Decreased gallbladder volume - 71.4% of patients.

 6. Normalization of the motor-evacuation function of the intestine by indicators: electrical activity (E), rhythm coefficient (K), the ratio of the power of the overlying intestine to the underlying (Ker) - 42% of patients.

 Example 1

Wheat and rye bran are autoclaved for 30 minutes at 120 ^o C, cooled to 30-35 ^o C, the moisture of the substrates is adjusted to different values with liquid seed and sterile water. Sowing dose - 50-150 million cells / g of moisturizing substrate. Inoculated bran is cultivated for 48 hours at a temperature of 30.0 ± 2.0 ^o C. Cell counting is carried out under a microscope in a Goryaev chamber after the necessary dilutions of the cultures with water. The data presented in Table 2 indicate the maximum growth rate of yeast on bran at 55-60% humidity.

 Example 2

Heterogeneous liquid nutrient media are prepared from cereal products, soy flour and whey powder, yeast seeds are added analogously to example 1 and cultivation is carried out in a fermenter for 24 hours at a temperature of 30.0 ± 2.0 ^o C and aeration intensity of 0.5 volume air / volume of medium / min. The data in Table 3 indicate that the maximum number of cells in cultures is achieved by 12-16 hours of growth. In addition, the high nutritional value of cereal bran, on which the productivity of the yeast even exceeds that of rye and soy flour, is quite clearly visible. With regard to such a secondary product of milk processing as whey, the most rational should be recognized as its introduction into nutrient media for yeast together with grain substrates.

 Example 3

 Nutrient media are prepared from bran and whey for solid-phase cultivation, the optimal humidity is established in them and sown with yeast as in Example 1, the seeded materials are cultivated, controlling the number of cells in growing cultures. According to table 4, the optimal duration of solid-phase cultivation lies in the range of 20-36 hours. The introduction of milk whey in solid-phase cultures of bran yeast can stimulate the growth of microorganisms only to a certain concentration. Exceeding this concentration can lead to inhibition of yeast growth, which is obviously due, first of all, to the acidification of the medium, to which the used yeast is very sensitive.

 Example 4

Wheat and rye bran are divided into 2 parts, the first of which is sterilized, cooled and seeded with yeast as in example 1, the second is seeded with yeast without sterilizing the substrate. Inoculated substrates were cultured for 24 hours at a temperature of 30.0 ± 3.0 ^° C and the number of cells was counted in cultures. In the table. Figure 5 shows a significantly higher yeast productivity on non-sterile bran bran.

 Example 5. Non-sterile wheat and rye bran are divided into 3 parts, the first batch is inoculated with a yeast culture in a sterile liquid medium, the second is a solid-phase culture on sterile bran, the third is a solid-phase culture on non-sterile bran. Cultivate 24 hours in a thermostat and count the number of bacteria inseminating the obtained yeast cultures by ten-fold serial dilutions, plating on Petri dishes with meat-peton agar and counting the grown colonies.

 From the data of Table 6, which presents the dynamics of the increase in the number of bacterial cells during the cultivation of yeast on non-sterile bran, it is seen that the use of seed on sterile liquid media in the process of solid-phase cultivation of yeast on non-sterile bran is accompanied by a minimal, almost insignificant increase in the final product of bacteria from extraneous flora. Yeast cultures grown on sterile solid-phase media have a slightly lower inhibitory effect on the growth of extraneous microbial flora. The use of seeds grown on non-sterile bran should be considered unacceptable, since the number of foreign bacteria in such yeast cultures increases by almost 4 orders of magnitude.

 Literature.

 1. A method for the prevention and treatment of gastrointestinal diseases of young farm animals: Patent SU 1805965 A3; class A 61 K 35/72 / E. G. Borisenko, I.I. Samoilenko, L.N. Vasilevich et al., 1993.

 2. A method of obtaining an agent lowering cholesterol and a drink with this agent: Japanese application 4-73984; class A 23 L 1/30, A 61 K 35/74 / K.K. Adobansu, 1992.

Claims (3)

1. A method of manufacturing a therapeutic and prophylactic food additive, comprising cultivating a microorganism on edible vegetable or milk raw materials, characterized in that the yeast Saccharamyces cerevisiae (vini) VKPM U-511 is used as a microorganism, and cultivation is carried out at a temperature of 20-40 ^{° C.} , edible plant or milk raw materials for cultivation are used in liquid or solid moistened form.  2. The method according to claim 1, characterized in that grain or soya raw materials are used as plant materials.  3. The method according to claim 1 or 2, characterized in that after cultivation, the resulting culture is inactivated and dried.

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