RU2734921C1 - Method for application of additive from bakery yeast saccharomyces cerevisiae to food in ration of athletes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of using the additive from bakery yeast Saccharomyces cerevisiae to food in the ration of athletes consists in the following. Additive protein hypo-allergenic from bakery yeast Saccharomyces cerevisiae which does not contain cell walls of the mentioned bakery yeast is added to the ration of the sportsmen as an additive. Provided that not less than 98 % of the included proteins are hydrolysed for not less than 78 % to protein structures with weight from 1 to 100 kDa. Additive is introduced in amount of 1 g per day, wherein in the period of increased physical activity, the amount of the additive is increased to 15–35 g a day.

EFFECT: invention provides a hypoallergenic supplement which is capable of correcting the immune deficiency, increasing body weight by muscular mass, improves hematologic and biochemical blood indices of sportsmen both during preparation period and period of peak loads on body due to optimally selected ratio of components and their properties.

1 cl, 2 tbl

Description

The invention relates to the field of food industry, namely to the field of production and use of food and dietary supplements as an ingredient in food products in the diet of athletes.

The role of diet for people involved in sports is very important: both for achieving high results and for maintaining health. The main requirement for the diet is its completeness. The main difficulty is providing complete proteins. The fact is that proteins, amino acids are not only the building material of the human body, but also enzymes, hormones, etc. To date, the question of the needs of the human body, including athletes, in protein has been fairly well studied, which is reflected in the following sources of information (Pokrovsky A.A. Recommendations on nutrition of athletes. M. Sport. 1975. - 30 p .; V.A.Tutelyan, M.M.Gaparov, A.K. Baturin, D.B. Nikityuk, ZG Ordzhonikidze, AL Pozdnyakov. On the role of individualization of nutrition in elite sport. M. Nutrition issues. Volume 80; ES Tokaev, R. Yu. Miroedov, EA Nekrasov, IS Krasnova, AA Khasanov, SM Ledovskoy, Influence of specialized protein foods on the functional state of combat sportsmen. M. Nutritional issues, volume 80 and others).

One of the valuable sources of protein are single-celled organisms such as baker's yeast. Baker's yeast, which has been used for a long time in baking, is a familiar product for the body. Food additives based on baker's yeast have a wide range of useful properties. They are characterized by the absence of chemicals harmful to the human body, since their production is not associated with the use of extraneous and far from harmless reagents. To date, the chemical composition of unicellular organisms is well understood. Yeast cells contain proteins, fats, carbohydrates, vitamins, enzymes, trace elements, etc.

The main indicator of protein composition is precisely the amino acid composition of macromolecules, which includes all essential and non-essential amino acids. Yeast fats are a mixture of true fats (fatty acid glycerides) with phospholipids (lecithin, cephalin) and sterols (ergosterol). Carbohydrates in yeast are part of the protoplasm and membrane of yeast cells and contain the polysaccharides glycogen, mannan and glucosan. All yeast contains provitamin D, B vitamins: vitamin B1 - thiamine; vitamin B2 - riboflavin; vitamin B3 - pantothenic acid; vitamin B5 - PP - nicotinic acid; vitamin B6 - pyridoxine and others; vitamin H biotin; inositol; para-aminobenzoic acid; and other compounds valuable from the point of view of human nutrition.

Even in the special edition "The experience of Soviet medicine in the Great Patriotic War 1941-1945." (Moscow: Medgiz, 1951) reflects the medico-biological and clinical feasibility of using baker's yeast in the treatment of a number of diseases, as well as for the prevention of diseases. In particular, in volumes 27 and 28, several authors provide therapeutic and prophylactic aspects of the use of yeast (E.M. Gelstein, Yu.M. Gefter, Z.L. Lurie, S.M. Ryss, etc. Prepared for publication on the basis of the Resolution Council of Ministers of the USSR No. 664 dated March 26, 1946).

Searches and works are still underway on the use of yeast protein.

From the class of prior art known means for increasing the adaptability of the body to extreme conditions (RF patent No. 2390271), containing yeast, which can be used in medicine, dietary and sports nutrition.

Yeast (Saccharomyceus cervaesae) is produced in large quantities in the process of beer production and contains all essential and nonessential amino acids, some trace elements, a large amount of B vitamins (Tables 1 and 2) [1, 9].

Table 1

Protein and amino acid composition of dry brewer's yeast Index Content,% Protein 34-45 Amino acids:% Lysine 2.18 Histidine 0.90 Arginine 1.82 Aspartic acid 2.99 Threonine 1.54 Serine 1.65 Glutamic acid 5.07 Proline 1.47 Glycine 1.41 Alanin 2.27 Cystine 0.32 Valine 1.95 Methionine 0.55 Isoleucine 1.46 Leucine 2.26 Tyrosine 1.09 Phenylalanine 1.39

table 2
Vitamin and micromineral composition of dry brewer's yeast Vitamins mg / kg B1 (thiamine) 8.2 B2 (riboflavin) 120.4 B3 (pantothenic acid) 110.5 B4 (choline) 4250.0 B5 (nicotine to-that) 370.7 B6 (free pyridoxine) 15.4 H (true biotin) 0.75 Sun (folic acid) 14.2 B12 (cobalamin) 0.44 Inosine 1720.0 Trace elements μg / kg Iron 1570.0 Zinc 210.1 Manganese 75.2 Copper 8.4

With all the valuable properties of the composition of brewer's yeast, this tool also has disadvantages due to the direct use of live yeast in food; problems with the digestion and assimilation of yeast by the body due to their strong cell wall, when yeast is taken in significant quantities, the balance of the biota is often disturbed, which leads to allergies, digestive disorders, etc.

Also known from the prior art is a grain bar (RF patent No. 2468606) containing an amino acid vitamin-mineral complex and a method for its production. This patent attempts to circumvent this problem by using yeast autolysates.

The problem is solved by using in the compositions of the amino acid vitamin-mineral complex, which contains the autolysate of brewer's yeast (24-26%),

This example is characterized by the following disadvantages: yeast autolysates are usually allergenic, have insufficient nutritional value and do not have high taste and aroma characteristics.

The more effective vitamin and amino acid concentrate from baker's yeast "Drozhzhelizin", described in the patent of the Russian Federation No. 2109459, 30.12.1996.

Concentrate containing proteins, including free essential and nonessential amino acids such as valine, glycine, leucine and others, carbohydrates, lipids, B vitamins and trace elements, obtained by enzymatic hydrolysis of protein molecules of yeast cells during double-circuit mechanical stirring of yeast milk in a discharged medium air with the subsequent separation of the destroyed cell membranes from the internal substance and drying it with the following ratio of ingredients, mass. %:

Non-hydrolyzed proteins 10.3-23.5 Lipids 1.4-2.5 Carbohydrates 45.5-53.0 Trace elements 5.0-8.5 Free amino acids 13.545-39.688 including: Asparagine 1.234-5.37 Threonine 0.416-2.12 Serine 0.189-1.68 Glutamine 0.545-1.18 Glycine 2.637-4.06 Alanin 2.126-3.04 Valine 0.993-2.105 Methionine 0.108-0.63 Isoleucine 0.56-1.53 Leucine 0.886-5.38 Tyrosine 0.433-1.15 Phenylalanine 0.434-2.01 Arginine 1.118-1.75 Proline 0.473-1.87

An example of the use of the above concentrate can be: Smirnova S.A. The effectiveness of the use of vitamin - amino acid concentrate "Drozhzhelizin" in children with iodine deficiency states. Author's abstract, dis. Cand. honey. sciences-Irkutsk, 2002. -23p.

However, the use of a known concentrate, with all its valuable qualities and a positive effect on the human immune system, as a preventive and therapeutic agent, is hampered by an insufficiently high degree of protein hydrolysis (up to 76%), a limited amino acid composition, the presence of active components weighing more than 100 kDa and enzymes. In addition, the products obtained by enzymatic hydrolysis, like autolysates, do not have high taste and aroma characteristics.

Since nothing is known about the results of the use of the above compositions in the diet of athletes, the closest to the proposed invention in terms of the method of application is RF patent No. 2156086 "Method of using dietary supplements in the diet of athletes", which belongs to the food industry.

During peak loads, a preparation containing adaptogens, a detoxifier, multivitamins, micro- and macroelements is introduced into the diet of athletes in the amount of 4-5 mg per 1 kg of the athlete's weight. Jerusalem artichoke syrup is used as an adaptogen. As a detoxifier, saccharomycete yeast shells are used, which have an electrokinetic potential of - 15 to - 75 mV. In this case, the preparation contains Jerusalem artichoke syrup in an amount from 28.5 to 32.5 wt. %, and yeast shells - in an amount from 32.4 to 47.2 wt. %. And as a source of multivitamins, as well as micro- and macroelements, vegetables and fruits are used in powder form.

Disadvantages of the prototype - only polysaccharide shells are used and the most valuable raw material protein is not used. Saccharomycetes polysaccharide shells irritating the walls of the small intestine are a strong allergen (this explains the dosage of 4 - 5 mg per 1 kg of body weight) and low nutritional value.

The present invention is aimed at increasing the nutritional value of the diet of athletes.

The technical problem solved by the present invention is to increase the biological value of nutrition for athletes.

The technical result is such a correction of the diet with the help of a hypoallergenic protein supplement, which has the ability to: correct the state of immunodeficiency, increase body weight due to the muscle, fat-free component, improve hematological and biochemical blood parameters in athletes, both during the preparation period and during the peak loads on his body, due to the optimally selected ratio of components and their properties.

The specified technical result is achieved by using in the diet of athletes in the process of training and peak loads a hypoallergenic protein supplement (not containing yeast cell walls), produced using a special technology from baker's yeast Saccharomyces cerevisiae, introduced into the diet in an amount of 1 or more grams per day and containing proteins and peptides, all the main essential and nonessential amino acids, carbohydrates, lipids, vitamins, microelements are available, while at least 98% of proteins are more than 78% hydrolyzed to structures weighing from 1 to 100 kDa.

The specified technical result is also achieved by the use of an additive from baker's yeast Saccharomyces cerevisiae to food in the diet of athletes, which consists in the fact that the diet of an athlete as an additive is introduced in the amount of 1 or more grams / day of a protein supplement hypoallergenic from baker's yeast Saccharomyces cerevisiae. At the same time, a hypoallergenic protein supplement from the baker's yeast Saccharomyces cerevisiae, which does not contain the cell walls of the aforementioned baker's yeast, is used provided that at least 98% of the proteins in the composition are more than 78% hydrolyzed to protein structures weighing from 1 to 100 kDa.

An additional feature is that, if necessary, as well as during the competition, the amount of additive is increased to 15-35 or more grams / day.

The amino acid composition of a hypoallergenic protein supplement may be as follows:

Protein 44.9-45.7%,

including% of total protein:

aspartic acid 9.3-10.5 threonine 4.7-5.3 series 5.8-6.5 glutamic acid 19.7-21.67 glycine 4.9-5.6 alanine 7.7-8.6 valine 4.3-4.8 cystine 0.38-0.43 methionine 1.83-2.05 isoleucine 1.82-2.07 leucine 9.7-10.8 tyrosine 3.4-3.9 phenylalanine 4.7-5.3 tryptophan 1.82-2.04 lysine 8.15-8.95 histidine 1.8-2.02 arginine 1.32-1.35

Protein hydrolysis degree not less than 78%

Fats 2.8% Carbohydrates 45.5% Water 4.5% Ash rest

The effectiveness of the use of Protein supplements hypoallergenic from baker's yeast Saccharomyces cerevisiae can be confirmed by the following example.

The study involved 30 athletes (martial artists) aged 16-18 years (average age 17 ± 1.6 years) - students of one of the GBOU school, practicing sambo for 6-7 years. The level of sportsmanship from the 3rd to the 1st category. All athletes are engaged in 9 workouts per week, 1.5 hours each. The study was carried out as part of a 30-day preparatory educational-training cycle after obtaining informed consent to participate in the study.

By the method of random sampling, all the subjects were randomized into 3 groups of 15 people each: the control group and 2 groups of athletes who received hypoallergenic protein supplements with different amounts. The study was carried out for 4 weeks, as part of the daily training process of athletes.

The scheme of application of the protein supplement was hypoallergenic: for the first group of athletes 1 g after training, once a day, seven days a week and for the second group of athletes 5 g (tablespoon) after training, once a day, seven days a week. During the competition, the amount of supplements was increased to 15-35 or more grams / day.

The tested protein product is a hypoallergenic food additive produced from baker's yeast using an original technology, without adding any active nutrients, vitamins, etc. to the final product. The food supplement is a source of complete protein and free amino acids. In this product, proteins are mainly represented by free amino acids and peptides. Contains all essential and non-essential natural amino acids (L-amino acids) at the same time. Composition: protein: not less than 35%, fats: not more than 8.5%, carbohydrates: not less than 44.2%, energy value: 393 kcal / 100 g.

Inclusion criteria: male athletes aged 14 to 19 years old, having a daily sports load, having a signed informed consent.

Exclusion criteria: The presence of chronic pathology from the gastrointestinal tract, liver, kidneys, cardiovascular system, bronchopulmonary system, neuroendocrine system, central nervous system in the acute stage, muscular system abnormalities and systemic connective tissue diseases, acute infectious diseases in less than 2 weeks before the start of the study, mental, physical and other reasons that do not allow the volunteer to adequately assess their behavior and correctly comply with the conditions of the study protocol.

Clinical, instrumental and laboratory biochemical studies were carried out before and after the end of the study.

The body composition was assessed by the non-invasive bioimpedansometric method of integral two-frequency impedance measurement according to the standard technique on the Diamand-AST analyzer. Fatty, fat-free, active cell, dry weight and total fluid were evaluated. Weight and body mass index were estimated from anthropometric indicators.

Clinical and biochemical studies were obtained in the process of in-depth medical examination of combat athletes at the Moscow Scientific and Practical Center for Sports Medicine. In the blood taken on an empty stomach from the cubital vein, biochemical parameters were determined: glucose, aspartate aminotransferase (AST), alanine aminotransferase (ALT), creatinine, urea, creatine phosphokinase (CPK), CPK-MB-fraction, total bilirubin, total serum bilirubin protein, testosterone; hormonal profile indicators: testosterone, cortisol, free thyroxine (T4), thyroid stimulating hormone (TSH), antibodies to thyroid peroxidase (anti TPO), prolactin. In the blood taken on an empty stomach from a finger was determined: leukocytes, erythrocytes, hemoglobin, hematocrit, platelets.

All data obtained were statistically processed using the Mann-Whitney test and calculating the mean (M) and standard deviation (m). Significance level p <0.05 was taken as significant changes. The test values were statistically processed.

The results of the study showed a number of reliably significant changes in the studied indicators.

The study of indicators of the general blood test revealed a decrease in the level of leukocytes by 11.2% (9.8%) and an increase in erythrocytes by 5.2% (4.7%), in the study group, compared with the second (first) control group.

Blood biochemistry parameters changed as follows: there was a decrease in glucose levels by 11.1% (10.1%); a decrease in AST and ALT levels by 18.7% (17.6%) and 22.3% (21.1%), respectively; a decrease in the level of bilirubin (total and direct) by 22.8% (21.3%) and 22.2% (20.9%), respectively; decrease in urea content by 4.7% (4.0%); decrease in creatine phosphokinase (CPK) by 30.4% (28.9%); an increase in protein levels by 10.3% (10.0%) in the second (first) study group, compared with the control group.

In addition, significant differences were noted according to the results of bioimpedance measurements. The weight gain of the athletes was 3.4% (3.3%). The increase in lean mass was 5.3% (5.2%). The active cell mass and dry cell mass also increased by 7.5% (7.4%) and 16% (15.3%), respectively, in the second (first) study group, compared with the control group.

Thus, the use of hypoallergenic protein supplements from baker's yeast Saccharomyces cerevisiae in the diet of athletes during training and peak loads improves athletic performance.

Claims (1)

A method of using an additive from baker's yeast Saccharomyces cerevisiae to food in the diet of athletes, which consists in the fact that a hypoallergenic protein supplement from baker's yeast Saccharomyces cerevisiae is introduced into the diet of an athlete as an additive, which does not contain the cell walls of the mentioned baking yeast, provided that not less than 98% of the proteins included in the composition are at least 78% hydrolyzed to protein structures weighing from 1 to 100 kDa, characterized in that the additive is administered in an amount of 1 g per day, while during the period of increased physical activity, the amount of the additive is increased to 15-35 g per day.