RU2560575C2 - Method for manufacture of acidophilous product with immune complex - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to biotechnology. The immune complex represented by northern deer antlers extract in "Eprosin" sugar syrup is introduced into milk at a ratio of 1:100; milk is homogenised. The prepared mixture is cooled to 37-38°C; then one introduces a starter of mixed ALC bacterial culture in an amount of 0.10-0.12%, concentration in the end product being no less than 1·10⁸-4·10⁸ CFU/ml, one performs stirring and cultivation at a temperature of 37-38°C with pH level equal to 4.4-4.8 till clot formation.

EFFECT: invention is aimed at enhancement of probiotic effectiveness of the manufactured product and enhancement of immune resistance of the organism; the product has good organoleptic properties and is appropriate for systematic consumption for all age groups alimentation.

2 cl, 1 dwg

Description

A method of obtaining an acidophilic product with an immunocomplex

The invention relates to biotechnology and medical microbiology and is aimed at improving the properties of a probiotic product used to increase the immunological resistance of an organism.

An imbalance in the intestinal microflora has become a frequent occurrence in children and adults, which generally creates common social problems. Recently, the nature of this phenomenon is changing, it is becoming increasingly difficult to cope with dysbiotic disorders using available drugs. In this regard, the correction of microbiological disorders of the intestine with the help of probiotic products is very relevant and timely.

Preparations and products containing lactobacilli are widely used to normalize the intestinal microflora of people who have undergone stressful effects, antibiotic and chemotherapy.

Probiotics and food products based on Lactobacillusacidophilus strains of lactobacilli are widely used abroad (US patent No. 3639666; French patent No. 2622452; Swiss patent No. 637297; German patent 2421066; Japanese patent No. 05227946; International application (WO) No. 93/09793 )

However, the preparations of foreign developers are focused on the creation of mainly dietary supplements in dry form (tablets, capsules). These drugs have significant disadvantages associated with low efficiency.

There are well-known approaches to the treatment of dysbiosis using probiotics (see Baturo A.L., Abramov N.A., Romanenko Z.E. Characterization of the biological activity of different strains of probiotic bifidobacteria and lactobacilli // Mat. All-Russian conference with international participation "Probiotics and probiotic products in the prevention and treatment of the most common human diseases ”, - Moscow, 1999, - S. 6), which

give a positive effect, however, their refinement is required, including taking into account regional characteristics of the living conditions of the population.

However, it is known that the population of the Republic of Sakha (Yakutia) has a significant deficit of lactobacilli in the intestine (an average of 10 ⁴ -10 ⁵ CFU / g against the normal content of 10 ⁷ -10 ⁸ CFU / g even in a group of healthy people) moreover, a deficiency of lactobacilli is more common than a deficiency of bifidoflora, which, possibly, creates the prerequisites for the development of certain pathological conditions, as well as impaired immune system functions (see Akhremenko Y.A., Krasnozhenov E.P. Indicators of colonization resistance of healthy schoolchildren . Yakutsk // Siberian Medical Journal. 2007. T. 22, Appendix to No. 2. P. 16-18; Shenderov B.A. Medical Microbial Ecology and Functional Nutrition. Volume 3 // Moscow, 2001. - 288 p.).

Known bacterial-enzyme preparation, including biomass of bifidobacteria 10 ⁶ -10 ⁸ CFU and the enzyme component lysozyme in an amount of 5-20 mg in a single dose (see RU No. 2071339, A61K 35/74, A61K 38/43, publ. 10.01.1997 )

There is also known a method of preparing a probiotic, including the introduction of lactobacilli into the milk, stirring and culturing at 37-38 ° C and pH 4.4-4.8 (see RU No. 2435423, A23C 9/12, A61K 35/74, publ. 12/10/2011).

Based on the foregoing, the disadvantages of the prototype can be formulated as follows: insufficiently expressed probiotic effect and the effect of the prevention of dysbiosis.

The problem to which the claimed invention is directed, is expressed in increasing the probiotic efficiency of the resulting product and increasing the immunological resistance of the body.

The technical effect obtained when solving the problem is expressed in obtaining a lactic acid probiotic drinkable product that meets the requirements for the relevant

bacterial preparations and products suitable for systematic use by a wide range of consumers of all ages. At the same time, the simultaneous presence of lactobacilli and the immunocomplex in the product has a positive effect both on the state of the intestinal microflora and on the functions of the immune system. The presence of acidophilic lactobacilli and reindeer antler extract enhances secretory immunity, has a positive effect on intestinal performance, and improves metabolic processes in the body.

To solve this problem, the method of preparation of a probiotic, including the introduction of lactobacillus starter culture into milk, stirring and culturing at 37-38 ° C and pH 4.4-4.8, is characterized in that they use the starter culture of the mixed bacterial culture ALC

(Lactobacillusacidophilus + Lactococcus lactis) at a concentration of not less than 1 • 10 ⁸ -4 • 10 ⁸ CFU / ml in the final product, while the reindeer antler extract in sugar syrup (based on the biologically active additive “ Epsorin ”), introduced in a ratio of 1: 100, which is 10 ml per 1000 ml of product, and homogenized, then, the milk thus prepared is cooled to 37-38 ° C, 0.10-0 lactobacillus starter is added to it. , 12% of the volume of prepared milk, after which the resulting mixture is carefully changed ivayut and cultured at a temperature of 37-38 ° C before clot formation. In addition, the period of cultivation of the mixture at a temperature of 37-38 ° C is 2-3 hours, followed by rapid cooling to 4-6 ° C.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide the solution to the following functional problems.

The signs "use the starter culture of the mixed bacterial culture ALC (Lactobacillusacidophilus + Lactococcus lactis)" allows you to simultaneously obtain a probiotic product that enhances the body's immune response, increases intestinal efficiency, improves metabolic processes in the body and, at the same time, tastes good and smells.

Signs indicating that the concentration of microorganisms "in the final product is not less than 1 • 10 ⁸ -4 • 10 ⁸ CFU / ml" can compensate for the deficiency of microflora (lactobacilli) in the stomach of consumers, which is especially important for the indigenous peoples of the North.

Signs indicating that “reindeer antler extract in sugar syrup is additionally introduced into the product as an immunocomplex” provide an increase in the body's immunological resistance, which is an “over-effect” of the obtained technical result within the framework of the technical problem being solved.

Signs indicating that the reindeer antler extract in sugar syrup are administered “in a ratio of 1: 100 and homogenized” provide an optimal concentration of the immunocomplex and its effective distribution over the dairy component.

The signs “milk prepared in this way are cooled to 37-38 ° C, add ferment from lactobacilli to it” exclude the death of the ferment from overheating.

Signs indicating that the ferment from lactobacilli “in an amount of 0.10-0.12% of the volume of prepared milk” is added to chilled milk provides the possibility of obtaining a probiotic product after fermentation of the formed mixture. At the same time, it was found that the immunocomplex can be introduced into milk after fermentation, since their introduction does not adversely affect the cultures of microorganisms used for fermentation, in addition, as shown below, is useful for the cultivation of the microbial component. The added additives also do not adversely affect the properties of the finished product according to organoleptic, microbiological, chemical, biochemical and physical indicators.

Signs indicating that the mixture is "cultured at a temperature of 37-38 ° C until a clot forms" allows you to get a ready-made (full) acidophilic product.

The signs of the second paragraph of the formula specify the duration of the fermentation process of the initial mixture.

It is known that the use of L. Acidophilus sourdough helps to reduce lactose intolerance, and to reduce the severity of the syndrome of excessive bacterial growth. Probiotics based on L. Acidophilus are used in the treatment and prevention of urogenital infections in women, the treatment of respiratory infections in children, the treatment of diarrhea in children and the erradication of H. pylori.

In the claimed technical solution for the preparation of an acidophilic product, the starter culture of the mixed bacterial culture ALC (Lactobacillusacidophilus + Lactococcus lactis) for acidophilus, for example, acidophilic yogurt produced by Vector-Bialgam CJSC, is used.

As an immunocomplex, the reindeer antler extract in sugar syrup (Epsorin dietary supplement) is used.

Epsorin dietary supplement was developed at the Institute of Biological Problems of Cryolithozone of the SB RAS and in 1995 was registered as a pharmaceutical preparation (Epsorin // VFS No. 42-2467-95), in 2008 - as a dietary supplement (registration certificate of Rospotrebnadzor RF No. 77.99.23.3. U.462.1.08 dated January 28, 2008; sanitary and epidemiological conclusion No. 77.99.03.003.T.000276.02.08 dated August 23, 2008).

The Epsorin preparation is obtained from reindeer antlers and is recommended for use as an additive in food — an additional source of organic substances, fats (phosphatides, cholesterol) and minerals. It is a tonic, biostimulating, prophylactically improving remedy. It is used for physical and mental fatigue, vegetovascular dystonia, increases the body's resistance to bacterial and viral infections, and improves immunity.

Epsorin dietary supplement contains: phospholipids, a balanced set of free amino acids, trace elements, water and fat-soluble vitamins, esters of unsaturated fatty acids that have antioxidant effects, esters of organic acids, sets of prostaglandins and peptides, etc.

The unique technology for producing antler extract allows you to save more than 90% of the biologically active substances contained in antlers (see RU No. 2099067, А61К 35/32, publ. 12/20/1997).

The effectiveness of antler antler preparations has been shown in gerontological and phthisiatric practice. On healthy people, it was found that preparations from antler reindeer normalize the functional state of the human body in the North, eliminating the imbalance of cell populations of the immune system (see Akhremenko A.K., Yadrikhinsky V.F., Nakhodkin N.A., Danilova L. S., Kuzmina VF Medicinal preparations from the tissues of reindeer and other animals. Practical recommendations // Yakutsk, 2003, 126 p.).

The probiotic effect of the drug was investigated in vitro and in vivo. It was shown that the active part of the extract selectively stimulates the growth of lactobacilli.

Under the conditions of receiving the indicated dietary supplement, an increase in the content of lactic acid flora in the large intestine was observed. A particularly noticeable increase in lactobacilli was detected in the group of children with gastroenterological disorders, where their number increased by an order of magnitude and amounted to 6.0 ± 0.4 lg CFU / g at the initial level of 4.6 ± 0.7 lg CFU / g (p≤0 , 05). It is worth noting that there was an increase in the level of precisely that part of indigenous microflora, which was especially reduced.

Invitro studies have shown that extract taken from antler reindeer, to a greater extent stimulates the growth of lactobacilli (see. Fig.).

While taking this supplement, the level of IgG increased noticeably, especially in groups of children with normal intestinal microflora and with dysbiotic changes of the 2nd degree, which shows the optimizing effect of the drug on local secretory immunity.

The content of this factor in these groups was 0.58 ± 0.001 and 0.37 ± 0.01 g / l, respectively (with initial values of 0.39 ± 0.07 and 0.28 ± 0.04 g / l, respectively, p≤ 0.05), which may serve as an indirect reflection of the increase in the overall resistance of the child's body. In general, for all examined children, this indicator was 0.38 ± 0.02 g / l (at 0.32 ± 0.01 g / l before the use of dietary supplements), while in the group of children with a first degree of intestinal dysbiosis IgG remains the same. In all children who took Epsorin dietary supplement, the level of ICAM-I adhesion molecules increased, which indicates an increase in the number of receptors for an increasing amount of indigenous microflora (see Akhremenko Y.A., Krasnozhenov E.P. Colonization resistance indices of healthy schoolchildren of Yakutsk // Siberian Medical Journal. 2007. V.22, Appendix to No. 2. P.16-18).

An example of a specific implementation.

In 1 liter of milk 2.5% fat, heated to 40 ° C, make 2 tbsp. ready-made sourdough (sourdough is prepared by adding 10 ml of bacteria concentrate to 0.5 l of warm milk and culturing at 37-38 ° C for 12 hours, followed by storage at 4 ° C for 2-3 weeks) and 2 tsp . Epsorin dietary supplement in sugar syrup and mix thoroughly. The mixture is cultivated at a temperature of 37-38 ° C for 12 hours, followed by ripening at 4-6 ° C for 2 hours. The resulting finished product with an immunocomplex has a pleasant sour-milk taste and a softly sweet taste with no signs of syneresis.

The product is useful for the correction and prevention of disorders of the microflora of the large intestine and anti-infectious resistance of the body. Good organoleptic properties of the product will allow us to offer it for systematic use to a wide range of consumers of all ages, especially children over the age of 1 year.

Claims (2)

1. A method of obtaining an acidophilic product with an immunocomplex, comprising introducing lactobacilli into the milk, stirring and culturing at 37-38 ° C and a pH of 4.4-4.8, characterized in that they use the starter mixed culture of ALC at a concentration in the final product at least 1 · 10 ⁸ -4 · 10 ⁸ CFU / ml, while the reindeer antler extract in Epsorin sugar syrup is added to the product in the ratio 1: 100 and homogenized, then the milk thus prepared is cooled to 37-38 ° C, add sourdough from l ktobaktery in an amount of 0.10-0.12% by volume of the prepared milk, after which the resulting mixture was thoroughly stirred and maintained at a temperature of 37-38 ° C before clot formation. 2. The method according to claim 1, characterized in that the period of keeping the mixture at a temperature of 37-38 ° C is 2-3 hours, followed by rapid cooling to 4-6 ° C.