RU2282995C2 - Foodstuff - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed product contains food base, mixture of lactic acid bacteria comprising Lactobacillus rhamnosus and Lactobacillus casei, polyunsaturated Ω-3 fatty acids and/or free amino acid, selected from L-arginine and/or L-glutamine.

EFFECT: product of improved prophylaxis characteristics and stable taste; increased vitality of lactic acid bacteria.

6 cl, 8 ex

Description

The technical field to which the invention relates.

The invention relates to activities to meet the vital needs of a person and can be used in the food industry for food products, specifically to functional products containing essential nutrients, namely probiotic cultures of microorganisms, amino acids, polyunsaturated fatty acids (PUFAs), which can improve the functional state of the intestine through the optimization of its microbiological status and increase the immune status of the body.

The prior art.

Achievements of recent years indicate that in solving the problems of satisfying the vital needs of a person, the task of creating products that can eliminate the lack of deficient essential nutrients comes first in order to satisfy the need for substances that regulate the functional activity of internal organs and body systems.

Many foods contain live lactic acid bacteria. Their use in combination with various substrates is widely used to give the product certain functional properties, increase biological value. Such products include, for example, dairy products with probiotics, prebiotics or polyunsaturated fatty acids.

Most often, drugs prepared on the basis of bifidobacteria and lactobacilli are used to restore and maintain the normal functioning of the gastrointestinal tract, more rarely, E. coli and representatives of the genus Bacillus. It was established that in patients with gastrointestinal dysfunctions there is a deficiency of bifidobacteria and lactobacilli with an increase in the number of opportunistic microorganisms. The inclusion of probiotics in the composition of functional products allows you to quickly normalize the intestinal microflora, eliminate skin manifestations, etc.

Known food product (RU 2221456 C1, 03/11/2003, IPC 7 A 23 L 1/30), consisting of a food base, fatty acids, free amino acids, including arginine and glutamine, bifidobacteria, lactobacilli, yeast, acidophilus sticks. The absence of certain probiotic cultures (Lb. Rhamnosus and Lb. Casei) and polyunsaturated W-3 fatty acids in the food product does not provide correction of the intestinal microflora composition and increase of protective, immunotropic, metabolic and digestive functions.

Known food product (prototype) (patent RU 2205871 C2, 12/08/1998, IPC 7 C 12 N 1/20, A 23 C 9/12), consisting of a food base and lactic acid bacteria Lactobacillus rhamnosus. As a food base, milk, dairy products, fruit and vegetable juices, etc. are used. Using only one strain of bacteria does not allow the food product to provide positive dynamics for a number of indicators of homeostasis, reducing the severity of the phenomena of inflammation and intoxication, maintaining the normal immune status of a living organism, increasing efficiency, improving overall well-being and metabolism.

Disclosure of the invention.

The objective of the invention is to obtain a product with high taste, immunocorrecting properties, restoring and maintaining the normal functioning of the gastrointestinal tract.

As a result of solving the problem during the implementation of the invention, the following technical results are achieved:

1. The preservation of the desired taste characteristics of the product throughout the entire shelf life.

2. Maintaining the stability of the composition of the product throughout the shelf life.

3. Ensuring the survival of probiotic lactic acid bacteria over the entire shelf life of the product is not lower than the claimed number of viable cells.

4. Increased survival of the lactic acid bacteria used when they pass through the intestines.

5. Ensuring a positive effect of the product on the functions of the gastrointestinal tract by normalizing the composition of the intestinal microflora and suppressing the conditionally pathogenic flora.

6. Ensuring a positive effect of the product on the dynamics of a number of indicators of homeostasis, reducing the severity of the phenomena of inflammation and intoxication, and therefore, immunosuppression.

7. Improving health, improving overall health and metabolism when eating a food product.

8. Suppression of allergic reactions and complications caused by taking antibiotics when using the product for nutrition.

Obtaining these technical results is ensured by the fact that the food product contains a food base, a mixture of lactic acid bacteria, including at least Lactobacillus rhamnosus and Lactobacillus casei, a free amino acid selected from the group of arginine, glutamine or a mixture thereof, and / or polyunsaturated W-3 -fatty acid.

Distinctive features of the invention - the food product additionally contains lactic acid bacteria Lactobacillus casei, free amino acids selected from the group of arginine and / or glutamine or a mixture thereof, and / or polyunsaturated W-3 fatty acids.

Preferably, amino acids select their groups of L-amino acids.

The content of the mixture of amino acids in the food product is 1.5-6%.

Preferably, the amino acid content of L-arginine in the food product is 0.3-2%.

It is advisable to ensure the amino acid content of L-glutamine in the food product in the range of 1-4.4%.

Mostly the food product contains a mixture of the amino acids L-arginine and L-glutamine in combination with the probiotic strains of the microorganisms (lactic acid bacteria) Lactobacillus Casei and Lactobacillus Rhamnosus.

It is advisable to use a liquid sour-milk drink, or a milk product, or a milk-juice drink, or milk porridge, or fruit puree, or vegetable puree, or a mixture thereof, as a food base.

It is advisable to add fruit and / or vegetable juice in an amount of at least 15% to the food base.

Preferably, the content of polyunsaturated W-3 fatty acids (PUFA) in the food product is at least 0.02%.

It is advisable to ensure the ratio of the content of free amino acids in the food product to the content of polyunsaturated W-3 fatty acids (SAA) (SAA / PUFA) in the range from 7.5 to 30.

The modern development of nutritional science implies the widespread use in practice of functional (therapeutic) nutrition of new substrates - nutraceuticals that have undergone successful experimental testing. For example, the use of such well-known nutraceuticals as glutamine, arginine, polyunsaturated W-3 fatty acids can significantly improve the quality of life of many sick and healthy people.

It is noteworthy that the developers of leading food production companies, primarily functional ones, focused on the “pharmacological” action of individual amino acids and the specific reactions they cause.

Proteins are high molecular weight polymeric compounds built from amino acids that are linked to each other by a peptide bond. Using hydrolysis, proteins can be split into simple structural elements - amino acids; more than 20 amino acids are found in biological media. Each animal species has its own characteristic proteins. The sequence of amino acids in proteins determines the specific immunological characteristics and uniqueness of each species. Protein is hydrolyzed in the digestive tract using cavity and parietal enzymes. Protein hydrolysis products - amino acids are absorbed by the intestinal mucosa. In addition, in the cells of the intestinal mucosa, glutamic and aspartic acids, together with pyruvic acid, take part in the transamination reaction, which leads to the formation of ketoglutaric acid and alanine. This intestinal transformation is one of the first steps in amino acid metabolism. The main part of glutamic acid, absorbed through the intestinal villi, enters the general bloodstream. Most amino acids in an intact state through the portal vein enter the liver, which is a “buffer” that protects other organs from the action of their excessive concentrations of amino acids. Another part of them is involved in intensive protein synthesis even in the intestinal mucosa.

Today, 22 free amino acids are known: arginine, glutamine isoleucine, leucine, valine, cystine, cysteine, methionine, tryptophan, threonine, lysine, phenylalanine, alanine, proline, histidine, carnitine, glycine, tyrosine, asparagine, serine, etc. They are found in L- and D-forms. All proteinogenic amino acids are L-shaped. Living cells have the ability to synthesize L-amino acids due to the high specificity of the enzyme systems. D-series amino acids are generally not absorbed by living cells. Many amino acids play an important role as indispensable metabolites and metabolic regulators, and some of them are regarded as specific nutrients - pharmacological agents with the greatest clinical effect. These amino acids include arginine, glutamine and branched chain amino acids (isoleucine, leucine, valine).

Of course, the leadership among amino acid nutraceuticals belongs to glutamine. Glutamine is a free, “conditionally irreplaceable” amino acid present in the body in the greatest quantity. Synthesizing in muscle tissue, it participates in dynamic interorgan exchange, is used by almost all organs. Glutamine is central to nitrogen metabolism, the main functions of which are to use it as:

- specific plastic material;

- vehicle;

- energetic material (for enterocytes in the small intestine).

The intestine provides endocrine, immune, metabolic and mechanical barrier functions, the safety of which is a necessary condition for the recovery of the patient. Numerous studies carried out in leading European and American centers have found that glutamine is necessary to preserve the intestinal membrane in both normal and stressful situations.

So, glutamine, the essential component for the synthesis of proteins and nucleotides and the most important energy substrate for most rapidly dividing cells, including cells of the gastrointestinal tract, pancreas, pulmonary alveoli, and leukocytes, is of the greatest importance as a cytoprotector of the mucous membrane and immunomodulator. Glutamine use by these tissues is enhanced during stress. Oxidation of glutamine via the Krebs cycle gives 30 mmol of ATP per 1 mol of glutamine, which is comparable to only 36 mmol of ATP produced by glucose oxidation.

Equally important, glutamine is a precursor to glutathione, a powerful antioxidant that prevents tissue damage by free radicals during metabolic stress.

The immune system is known to play an important role in preventing infection and limiting its foci. Numerous data indicate that a lack of glutamine leads to immunosuppression and many stressful situations in patients are associated with a decrease in its plasma level. Glutamine is actively used by the cells of the immune system. It is known that the key functions of the cells of the immune system depend on their provision with glutamine.

Glutamine derivatives - glutamic acid and glutamate have a similar cytoprotective effect.

Arginine and its role in immunoregulation and protein metabolism have recently become the subject of intense interest of researchers: the study was conducted both in vivo and in vitro. Much research has been done to clarify the role of this “conditionally irreplaceable” amino acid under various conditions.

Based on the results of experimental studies, it is assumed that the addition of arginine to food has stimulating effects on the number and function of immune cells. Although most research papers on the effects of arginine have focused on its ability to activate the immune system under stress, experimental studies have often noted that arginine is essential for tissue cell growth. In recent years, the issue of the relationship between adding arginine to the diet and changing the immune status of an animal or person has been investigated. The most significant effect of adding arginine to nutrition in experimental studies was its ability to increase the mass of the thymus (due to an increase in the number of T-lymphocytes) and the immune response. Arginine-enriched mixtures have been shown to improve the cytotoxic effect of T-lymphocytes and increase the kinetics of the effects of interleukin-2 on activated T-cells.

Data on the positive effects of arginine obtained in clinical trials are not so numerous. Some publications suggest that arginine may be an important nutraceutical for patients with high metabolic stress, primarily used as an immunostimulating and wound healing agent.

The human body has huge reserves of health and often they are not fully utilized, but there is the possibility of their mobilization. Among the nutrients that contribute to the activation of the body's own forces, along with amino acids, probiotic cultures and polyunsaturated fatty acids (PUFAs) are used.

The term “probiotic” was first proposed by Lilly and Stilber in 1965 as the antibiotic antonym to refer to microbial metabolites with the ability to stimulate the growth of microorganisms.

Subsequent advances in the study of human microbial ecology made it possible to clarify the initial definition of probiotics. English scientists have proposed calling probiotic only food additives of microbial origin, which show their positive effects on the host through the regulation of intestinal microflora.

At the present stage in our country, scientists believe that the following definition is most relevant to the current level of knowledge: “probiotics are drugs and food products that contain substances of microbial origin that, when introduced naturally, have beneficial effects on the physiological functions and biochemical reactions of the body the host through the optimization of its microbiological status. "

Traditional fermented milk products obtained by fermenting milk using various types of lactic acid bacteria have been used by people for millennia. Considering dairy products from a modern perspective, they can undoubtedly be attributed to products that have a probiotic effect on the human body.

Research conducted in the direction of obtaining products with probiotic properties and studying their effects on the human body, open up new facets of the values of this group of products.

In recent years, dairy products with probiotic properties have been found to have a stimulating effect on immunity, the mechanism of which, obviously, includes the activation of the production of some regulators of the immune response, in particular, interleukins and gamma-interferon in combination with an increase in the local immune response of enterocytosis and lymphocyte proliferation.

The immune response is associated with the following mechanisms:

- stimulating effect on the immune response (in particular, on the activity of killer cell microphages);

- reduction (under the influence of low intestinal pH due to lactic acid) of the activity of 7-alpha-hydroxylase-enzyme of microorganisms involved in the metabolism of bile acids with a carcinogenic effect;

- a decrease in the activity of enzymes of intestinal microorganisms (glucuronidase, nitroreductase, and azo reductase) involved in the transformation of carcinogenic compounds into carcinogens in the intestine.

There is a close relationship between the state of human health, the functioning of his immune system and the composition of the microflora of his gastrointestinal tract. The macroorganism and intestinal microflora are a relatively stable ecological system, the equilibrium of which, on the one hand, is determined by the physiological and immunological characteristics of the macroorganism, and on the other hand, by the species and quantitative composition of microbial associations and the diversity of their biochemical activity. In a normal physiological state, the relationship between the macroorganism and the microflora is symbiotic, and the flora in this case has a significant effect on the general immunity and natural resistance of the “host” to infections, active participation in digestion, and the synthesis of various biologically active substances. For its part, the macroorganism has a regulatory effect on the composition of the intestinal microflora through the acidity of gastric juice, intestinal motility, bile salts and other factors.

The stability of microbial associations in the body is extremely important for the life of the "owner" and is one of the indicators of its health.

All this leads to the widespread use of probiotics as agents that contribute to the restoration and maintenance of immunobiological homeostasis.

Polyunsaturated W-3 (omega-3) fatty acids have 3 key biological functions in the body:

- Provide the body with energy.

- Perform important functions in the membranes (change their permeability, thereby increasing the mobility of red blood cells).

- Used as starting materials for the synthesis of eicosanoids, hormones that perform a regulatory function in tissues.

It is eicosanoids that affect the immune processes and have anti-inflammatory effects.

According to some reports, omega-3 fatty acids may also act as cytoprotectors. They have a protective effect in relation to the mucous membrane of the gastrointestinal tract, the mechanism of which is not fully understood.

Since omega-3 and omega-6 fatty acids compete with the enzyme system responsible for hydrocarbon chain extension and dehydrogenation, the body’s need for omega-3 fatty acids also depends on the intake of other unsaturated fatty acids.

In addition, according to some reports, long-chain polyunsaturated omega-3 fatty acids (eicosapentaenoic (EPA) and docosahexagen (DHA)) contained in fish oil have a positive effect on the immune system.

Visible manifestations of the state of W-3-PUFA deficiency were observed only in seriously ill patients who for many months were on a special diet that completely eliminated the consumption of fats.

These patients developed extensive inflammation of the skin, up to the formation of ulcers. Further symptoms included decreased visual acuity, impaired superficial and internal sensitivity, muscle weakness, and tremor. Children experienced slow growth and impaired learning ability. Biochemical parameters in such patients (namely, the concentration of EPA and DHA in blood lipids and blood cells) were significantly reduced.

The use of such functional ingredients as probiotic cultures of microorganisms, amino acids, and polyunsaturated fatty acids made it possible to obtain a product with both immunocorrecting properties and high palatability. It is known that the use of amino acids in food is limited by their negative taste characteristics (for example, bitterness). According to studies and tastings, the use of physiologically sound dosages of selected amino acids, PUFAs, probiotic microorganisms and their combination with food ingredients of a food base makes it possible to obtain a food product with high taste qualities that remain unchanged throughout the entire shelf life.

The ability of lactic acid bacteria cultures to use various substances as a substrate for growth is known, including and amino acids. Microorganisms in the composition of the proposed food product do not use either the arginine amino acid derivative arginine hydrochloride (L-arginine), the glutamic acid derivative L-glutamine, or PUFA as a growth substrate, which is confirmed by the constant amount of these compounds at the beginning and end of shelf life product and indicates the stability of the composition of the product.

Studies have shown that the presence in the food product of the amino acids L-arginine, and / or L-glutamine, and / or PUFA does not affect the change in the number of probiotic lactobacilli (Lactobacillus rhamnosus and Lactobacillus casei), the amount of which is stored in the food product until the expiration date at the declared level.

The implementation of the invention.

To obtain one ton of food product, normalized milk of 480 kg is mixed, skimmed milk powder of 7.5 kg, sugar of 15 kg, heat treatment is carried out using standard regimes for fermented milk products, cooled to a fermentation temperature (35-39 ° С), and yoghurt starter is added directly ( 22.5-25 Units), probiotic lactic acid bacteria Lactobacillus rhamnosus (1.25-2.5 Units) and Lactobacillus casei (1-4 Units), depending on the activity of the introduced lactic acid bacteria, are acidified at a temperature of 35-39 ° С, selected depending on the type of use sourdough, cooled to 20 ° C and pumped into an aseptic tank for mixing. Separately, prepare the juice portion by mixing water, apple juice concentrate 25 kg, sugar 60 kg, amino acid L-arginine in an amount of 3-20 kg, stabilizers, acidity regulators, flavorings, heat treat using standard modes for heat treatment of juices, cool to 20 ° C and mixed with the yogurt portion in a ratio of 1: 1, dispersed and packaged.

Example 1

A food product containing a mixture of lactic acid bacteria, including Lactobacillus rhamnosus (1.25-2.5 Units), Lactobacillus casei (1-4 Units), free amino acid L-glutamine in an amount of 10-44 kg and a food base from a yoghurt-juice mixture in an amount of 990- 956 kg.

Example 2

The food product of example 1, which as a free amino acid contains a mixture of L-glutamine and L-arginine in an amount of 15-60 kg

Example 3

The food product of example 1, which as a free amino acid contains a mixture of L-glutamine and L-arginine in an amount of 15-60 kg and to which PUFA is added in an amount of 0.2 kg.

Example 4

The food product of example 1 containing a mixture of lactic acid bacteria, including Lactobacillus rhamnosus (1.25-2.5 Units), Lactobacillus casei (1-4 Units), to which polyunsaturated W-3 fatty acids in the amount of 0.2 kg are added.

Example 5

To get one ton of semolina porridge, normalized milk of 1.5-3.5% fat content of 350 kg, semolina 450 kg, sugar 80 kg, stabilization system 10 kg, acidity regulators, amino acid L-arginine in an amount of 3-20 kg, polyunsaturated W- are mixed 3-fatty acids in an amount of 2-3 kg, flavoring agent, water, carry out high-temperature heat treatment (136 ° C for 2-5 min), cool to 20 ° C, aseptically add a mixture of lactic acid bacteria Lactobacillus rhamnosus, Lactobacillus casei and aseptically with a microdoser put up.

Example 6

To obtain one ton of apple juice, 182 kg of concentrated apple juice, acidity regulators, L-arginine amino acid in the amount of 3-20 kg, free L-glutamine amino acid in the amount of 10-44 kg, flavor, water are mixed, heat treatment is carried out at 100 ° C for 30 s, cooled to 20 ° С, a mixture of lactic acid bacteria Lactobacillus rhamnosus, Lactobacillus casei is aseptically introduced with a microdoser and dispensed aseptically.

Example 7

To obtain one ton of apricot puree, ground grated frozen apricot slices are mixed with 693 kg, sugar 230 kg, modified starch 25 kg, acidity regulators, amino acid L-arginine in an amount of 3-20 kg, amino acid L-glutamine in an amount of 10-44 kg, flavoring, water, heat treatment is carried out at 95 ° C for 15 min, cooled to 70 ° C, the flavor is aseptically injected, cooled to 40 ° C, the mixture of lactic acid bacteria Lactobacillus rhamnosus, Lactobacillus casei is aseptically introduced and packaged asseptically.

Example 8

To produce one ton of vegetable puree, frozen small pieces of eggplant 128 kg, zucchini 96 kg, carrots 48 kg, tomato 48 kg, sugar 50 kg, starch 34 kg, salt 50 kg, freeze-dried onion flakes 20 kg, free amino acid L-glutamine are mixed in the amount of 10-44 kg, acidity regulators, water, heated to 95 ° C, held for 15 minutes, dispersed, cooled to 70 ° C, aseptically injected with a flavoring additive, cooled to 40 ° C, aseptically introduced with a microdoser a mixture of lactic acid bacteria Lactobacillus rhamnosus, Lactobacillus casei and a septicemically packed.

The food product obtained according to this invention can be used as a prophylactic product to maintain the normal immune status of the body.

The combination of a mixture of probiotic lactic acid bacteria, free amino acids and polyunsaturated W-3 fatty acids gives the food product immunocorrective properties that provide higher protective, immunotropic, metabolic and digestive functions of the body due to the synergistic action of its amino acids, lactobacilli and polyunsaturated W-3- fatty acids.

Claims (6)

1. A food product containing a mixture of lactic acid bacteria, including Lactobacillus rhamnosus, and a food base, characterized in that it further contains bacteria Lactobacillus casei and polyunsaturated W-3 fatty acids and / or a free amino acid selected from the group L-arginine and / or L-glutamine. 2. The food product according to claim 1, characterized in that the content of the mixture of L-amino acids in it is 1.5-6%. 3. The food product according to claim 1, characterized in that the amino acid content of L-arginine is 0.3-2%. 4. The food product according to claim 1, characterized in that the amino acid content of L-glutamine is 1-4.4%. 5. The food product according to claim 1, characterized in that the food base is a sour milk drink. 6. The food product according to claim 1, characterized in that the food base contains at least 15% juice.