SI23130A - Composite dietetic milk draught and method for production of composite dietetic milk draught with reduced level of uric acid and purine compounds - Google Patents
Composite dietetic milk draught and method for production of composite dietetic milk draught with reduced level of uric acid and purine compounds Download PDFInfo
- Publication number
- SI23130A SI23130A SI200900262A SI200900262A SI23130A SI 23130 A SI23130 A SI 23130A SI 200900262 A SI200900262 A SI 200900262A SI 200900262 A SI200900262 A SI 200900262A SI 23130 A SI23130 A SI 23130A
- Authority
- SI
- Slovenia
- Prior art keywords
- milk
- uric acid
- purine
- draught
- composite
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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Abstract
Description
Področje tehnike na katero se iznajdba nanašaFIELD OF THE INVENTION
Prehrambena tehnologija, dietetični preparatiFood technology, dietetic preparations
Tehnični problemA technical problem
Putika je bolezen, ki jo spremljajo močne bolečine in komplikacije zaradi nabiranja in sedimentiranja sečne kisline ali njenih soli uratov. Terapija se sastoji iz dajanja zdravil, ki inhbiirajo produkcijo sečne kisline in „apurinski dieti, ki ne vsebuje živil bogatih s purini, pred vsem mesa, mesnih izdelkov in drobovine. Mleko se priporoča kot edini izvor polnovrednih beljakovin. Problem takšne rešitve je v dejstvu da je mleko v veliki meri bogato z nukleinskimi kislinami, kot tudi z derivati mononukleotidnega in nukleozidnega značaja, oziroma s prostimi bazami purinskega tipa (hipoksantin, ksantin), zlasti pa s samo sečno kislino! Sečna kislina, ki je nastala v črevesju ali prispela iz hrane, se v človeškem organizmu naprej ne metabolizira in se resorbira v krvni obtok!Putica is a disease that is accompanied by intense pain and complications due to the accumulation and sedimentation of uric acid or its urate salts. Therapy consists of the administration of medicines that inhibit the production of uric acid and the 'apurine diet, which does not contain purine-rich foods, above all meat, meat products and offal. Milk is recommended as the sole source of whole protein. The problem with this solution lies in the fact that milk is largely rich in nucleic acids, as well as with mononucleotide and nucleoside derivatives, or with free bases of purine type (hypoxanthine, xanthine), and in particular uric acid itself! Uric acid, which is formed in the gut or arrived from food, is not further metabolized in the human body and is absorbed into the bloodstream!
Stanje tehnike v svetu in pri nasState of the art in the world and in our country
Količina sečne kisline v vzorcih kravjega mleka, se po podatkih v literaturi giba okrog 200 pmol/L, v ostalih purinskih bazah pa do 20 pmol/L. Mleko je bogato z nizom purinskih ribonukelotidov, substratov za encime nukleaze, ki so tudi v mleku, posebej pa v digestivnem traktu. Količina prisotnih ribonukleotidov v obliki polinukleotida in oligonukleotida po podatkih v literaturi znaša okrog 68 +/- 55 pmol/L, kot mononukleotida 84 +/- 25 pmol/L in okrog 10 +/- 2 pmol/L kot nukleozida. Dokazana je tudi določena količina prostih purinskih baz, kot sta hipoksantin in ksantin do 20 pmol/L. Navedeni derivati so neminovno podvrženi hidrolitični razgradnji v črevesju, kar pomeni, da je okrog 200 pmol/L minimalna količina sečne kisline, ki se lahko producira in/ali vnese z uživanjem 1L mleka.According to the literature, the amount of uric acid in cow's milk samples ranges from about 200 pmol / L and up to 20 pmol / L in other purine bases. Milk is rich in a variety of purine ribonucleotides, substrates for nuclease enzymes, which are also found in milk and specifically in the digestive tract. The amount of ribonucleotides present in the form of polynucleotide and oligonucleotide according to the literature is about 68 +/- 55 pmol / L, as 84 +/- 25 pmol / L mononucleotide, and about 10 +/- 2 pmol / L as nucleoside. A certain amount of free purine bases such as hypoxanthine and xanthine up to 20 pmol / L has also been demonstrated. These derivatives are inevitably subject to hydrolytic degradation in the gut, which means that around 200 pmol / L is the minimum amount of uric acid that can be produced and / or introduced by consuming 1L of milk.
Vsebina sečne kisline varira v vzorcih mleka, toda ni pod 100 pmol/L, čeprav naši podatki potrjujejo, da manipulacije, ki aktivirajo ksantin oksidazo (homogeniziranje) ali preiskus v polnomastnem, neobranem mleku, dajejo visoke vrednosti sečne kisline, ki se gibajo tudi do 300 pmol/L. Naši podatki varirajo v odvisnosti od specifičnosti metodologije kot tudi tipa mleka. Ker smo dobili okrog 330 pmol/L v vzorcih mleka, ko je narejena spektrofotometrijska tehnika, se je pristopilo k bolj natančni hromatogarfski tehniki, oz. HPLC metodi. Rezultati so pokazali, da se vrednosti sečne kisline gibajo od 100-200 pmol/L za sečno kislino, dočim je koncentracija purinskih baz (adenina, hipoksantina, ksantina in guanina) in baz v okviru ribonukleinskih kislin do 50 pmol/L. V tabeli 1 so prikazane vrednosti sečne kisline, merjene s HPLC metodo ob prisotnosti ustreznega standarda v kravjem mleku po različnih nadmorskih višinah pridelave.Uric acid content varies in milk samples, but it is not below 100 pmol / L, although our data confirm that manipulations that activate xanthine oxidase (homogenization) or testing in whole, whole milk yield high uric acid values, which also move up to 300 pmol / L. Our data vary depending on the specifics of the methodology as well as the type of milk. Since we obtained about 330 pmol / L in milk samples when a spectrophotometric technique was performed, a more accurate chromatographic technique was used, respectively. HPLC method. The results showed that uric acid values range from 100-200 pmol / L for uric acid, resulting in concentrations of purine bases (adenine, hypoxanthine, xanthine and guanine) and bases within ribonucleic acids up to 50 pmol / L. Table 1 shows the uric acid values measured by the HPLC method in the presence of an appropriate standard in cow's milk at different production altitudes.
Mleko je zelo bogato s ksantin oksidazo, ključnim encimom produkcije sečne kisline, iz katere je prvič in izolorana in proučena. Komercialni preparati prečiščene ksantin oksidaze se tudi sedaj proizvajajo iz mleka. Kot močen producent prostih radikalov deluje baktericidno, toda njena škodljivost se odraža v veliki produkciji sečne kisline iz dostopnih egzogenih substratov. Upoštevajoč tudi veliko bogatstvo mleka v purinskih ribonukleotidih, kot tudi v nukleazah, je jasno, da stopnja manipulacije z vzorcem, kot je dolžina homogeniziranja in temperatura, v veliki meri prispevajo k porastu količine nukleozidov, prostih baz in sečne kisline v mleku.Milk is very rich in xanthine oxidase, the key enzyme in uric acid production from which it is first isolated and studied. Commercial preparations of purified xanthine oxidase are still produced from milk. As a powerful producer of free radicals, it acts bactericidal, but its harmfulness is reflected in the large production of uric acid from accessible exogenous substrates. Considering also the high abundance of milk in purine ribonucleotides as well as in nucleases, it is clear that the degree of manipulation of the sample, such as the length of homogenization and temperature, greatly contributes to the increase in the amount of nucleosides, free bases and uric acid in milk.
Načini izolacije purinskih nukleotidov iz mleka so v glavnem imeli za cilj bolj natančno determinacijo tipa prisotnih purinskih in pirimidinskih baz, kar pomeni, da so omenjeni izključno v raziskovalne namene, vendar ne tudi z namenom izolacije ali eliminacije iz hrane, tj. dietetske namene. V literaturi se kot način izolacije iz mleka opisuje tehnika izolacije purinskih baz na jonoizmenjevalni koloni. Priprava kolone je po rutinski proceduri polnjenja s katjonsko smolo, najpogosteje DOWEX tipa, ki veže na sebe anjone, kot je sečna kislina. Da bi se izolirale omenjene baze je nujno, da se predhodno opravi deproteinizacija vzorca. V kolikor se ne bi opravila deproteinizacija, bi katjonska smola vezala tudi proteine iz mleka, ki tudi vsebujejo anjonske lastnosti, s čemer bi se zmanjšala stopnja prečiščenosti vzorca na koloni, toda v širšem, uporabnem smislu, mleko bi bilo osiromašeno s proteini. Zaradi tega ima ta metoda v glavnem le analitični pomen. V proceduri analize vrste in značilnosti purinskih baz in derivatov v mleku smo koristili tehnike hromatografije HPLC, takrat pa je vzorec mleka moral biti predhodno deproteinizaran.The methods of isolation of purine nucleotides from milk were mainly aimed at a more precise determination of the type of purine and pyrimidine bases present, meaning that they were mentioned solely for research purposes but not for the purpose of isolation or elimination from food, ie. dietary purposes. In the literature, a technique for isolating purine bases on an ion-exchange column has been described as a method of isolation from milk. Column preparation is a routine cationic resin filling procedure, most commonly a DOWEX type that binds itself to anions such as uric acid. In order to isolate said bases, it is essential that the sample be deproteinized beforehand. Unless deproteinization was performed, the cationic resin would also bind milk proteins that also have anionic properties, thereby reducing the degree of purification of the sample on the column, but in a broader, applicable sense, milk would be depleted of proteins. For this reason, this method is mainly of analytical importance. HPLC chromatography techniques were used in the procedure for analyzing the nature and characteristics of purine bases and derivatives in milk, but at that time the milk sample had to be deproteinized beforehand.
Druge oblike izolacije sečne kisline razumevajo tehnike dialize. V tem smislu se iz mleka lahko nespecifično izolira večina malih, difuzibilnih molekul, kot so laktoza, urea, sečna kislina, kreatinin, amino kisline in joni. Tehnika je zahtevna, v kolikor se izvaja pod laboratorijskimi pogoji, saj je nujna prisotnost aparata dijalizatorja s specifičnimi dijalizerji za male molekule. Ta metoda se v medicini ne more prezreti, saj pacienti z ledvično insuficijenco, ki imajo porast sečne kisline preko 700 pmol/L in spremljajočo ledvično insuficijenco, po opravljeni dializi, pomembno zmanjšajo koncentracije sečne kisline v plazmi, kot tudi ureo. Če bi se mleko podvrglo dializi v pogojih proizvodnje, to pomeni, da bi mlekarna morala imeti aparat dializator, kot tudi pripravljeno dializno tekočino, kar bi podražilo proces proizvodnje. V kolikor se dializa mleka izvaja v adaptiranih pogojih, z uporabo dializne membrane iz celofana ob dializni tekočini, ki ne bo imela anjonov druge vrste, ampak samo hidroksilne skupine (zaradi Donanovega zakona), dializa daje slabe rezultate, ker ni zagotovljen pritisk, niti kontinuirani pretok dializne tekočine. Poleg tega je mleko izpostavljeno zunanjim vplivom v odprtem sistemu in zaradi tega omenjena metoda ni povsem primerna za tehnološki postopek izolacije sečne kisline v industriji.Other forms of uric acid isolation understand dialysis techniques. In this sense, most small, diffusible molecules such as lactose, urea, uric acid, creatinine, amino acids and ions can be isolated from milk non-specific. The technique is demanding insofar as it is carried out under laboratory conditions, since the presence of a dialysis machine with specific small molecule dialysers is necessary. This method cannot be ignored in medicine, since patients with renal insufficiency with uric acid increase above 700 pmol / L and accompanying renal insufficiency, after dialysis, have a significant decrease in plasma uric acid concentrations as well as urea. If the milk were to undergo dialysis under production conditions, it would mean that the dairy would need to have a dialyzer apparatus as well as a ready dialysis fluid, which would make the production process more expensive. To the extent that milk dialysis is performed under adapted conditions, using a dialysis membrane made of cellophane with a dialysis fluid that will have no anions of another type but only a hydroxyl group (due to Donan's law), dialysis produces poor results because neither pressure nor continuous dialysis fluid flow. In addition, the milk is exposed to external influences in an open system and as a result, the aforementioned method is not entirely suitable for the industrial uric acid isolation process.
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Opis nove rešitveDescription of the new solution
Predstavljen tehnični problem rešuje kompozitni dietetični mlečni napitek in postopek za proizvodnjo kompozitnega dietetičnega mlečnega napitka z reduciranim nivojem sečne kisline in purina. Napitek po izumu ima naslednje lastnosti:The present technical problem solves the composite dietary milk beverage and the process for the production of composite dietary milk beverage with reduced uric acid and purine levels. The beverage of the invention has the following characteristics:
• da se maksimalno eliminira sečna kislina, nukleinske kisline, nukleotidi in proste baze purinskega tipa iz mleka • vsebuje substance, ki bodo omogočile boljšo eliminacijo sečne kisline ledvicam- da se sproži tako imenovani urikozurični efekt • da se eliminirajo težke kovine, ki delujejo toksično in uničujoče na tubulski sistem in so dodatni razlog hiperurikemije, saj onemogočajo aktivne sekrecije sečne kisline • da se maksimalno eliminira prisotna ksantin oksidaza, s katero je mleko zelo bogato, da bi preostala količina bila v največi meri nepovratno inhibirana in, da prisotnost naravnih inhibitorjev ksantin oksidaze zmanjša akivnost tega encima v črevesju.• to maximize the elimination of uric acid, nucleic acids, nucleotides and free bases of purine type from milk • contains substances that will allow better elimination of uric acid by the kidneys- to trigger the so-called uricosuric effect • to eliminate heavy metals that have toxic and toxic effects. destructive to the tubular system and are an additional cause of hyperuricemia as they inhibit the active secretion of uric acid • to minimize the presence of xanthine oxidase, which is very rich in milk, to a maximum extent irreversibly inhibited, and to the presence of natural xanthine oxidase inhibitors decreases the activity of this enzyme in the gut.
• vsebuje antioksidante, ki bodo imeli lastnost, da zmanjšajo oksidativni stres in naravno inhibirajo ksantin oksidazo.• contains antioxidants that will have the property of reducing oxidative stress and naturally inhibiting xanthine oxidase.
Postopek po izumu izpolnjuje pogoje za pridobitev zgoraj zapisanih lastnosti ciljem, da na netoksičen način, v čim večji meri odstrani sečno kislino, kot tudi purinske • · ribonukleotide, dezoksiribonukleotide, nukleozide in proste purinske baze (adenin in guanin), ki so prisotne v mleku. Ta tip dietičnega mlečnega napitka lahko uživajo brez kakršnekoli nevarnosti vse osebe, je pa prvenstveno namenjen osebam s putiko in povečano vsebino sečne kisline v krvi.The process according to the invention fulfills the conditions for obtaining the abovementioned properties in order to eliminate uric acid as much as possible in a non-toxic manner, as well as purine • ribonucleotides, deoxyribonucleotides, nucleosides and free purine bases (adenine and guanine) present in milk . This type of diet milk drink can be enjoyed without any danger by all persons, but is primarily intended for people with gouty and increased uric acid content in the blood.
Tehnika izolacije purinskih baz in nukleotidov z aktivnim ogljem se je v raziskovalnih pogojih pokazala kot neuporabna, saj je ustvarjanje adsorpcije sečne kisline in purinskih baz tako stabilno, da se le-te ne morejo eluirati z adsorbensa niti z bolj agresivnimi tretmaji (kot je NaOH), oziroma detektirati in kvantificirati. Ravno to je moment, ki je v naših pogojih separacije sečne kisline iz mleka koristen, ker tako visoka afiniteta onemogoča sproščanje purinskih baz in sečne kisline iz mleka in zaradi tega maksimalno učinkuje. Aktivni ogelj deluje kot močan adsorbens in na sebe veže niz snovi, zlasti pa purinske in pirimidinske derivate, z zelo visoko afiniteto. Na ta način se nepovratno odstranjuje sečna kislina, kot tudi drugi purinski in pirimidinski derivati, ker aktivni ogelj ima visoko moč adsorpcije za te snovi, ki je odvisna od koncentracije aktivnega oglja, minimalnega časa izpostavljanja, pa tudi fizičnih pogojev, kot je temperatura. Aktivno oglje se šteje za netoksično snov za človeški organizem, saj se skoraj sploh ne resorbira v digestivnem traktu, in se je uporabljalo kot terapija pri različnih zastrupitvah, zlasti s težkimi kovinami. Aktivno oglje je zelo močan adsorbens, saj je znano, da ima 1g aktivno ploščino okrog 1000m2. 0 učinkovitosti aktivnega oglja priča podatek, da se tudi voda za pitje čisti z uporabo filtra z aktivnim ogljem, ter je to tudi dokaz, da je aktivno oglje ena izmed najmanj toksičnih snovi.The technique of isolation of purine bases and nucleotides with activated carbon has proven to be useless in research conditions, since the generation of adsorption of uric acid and purine bases is so stable that they cannot be eluted from the adsorbent even with more aggressive treatments (such as NaOH). , or detect and quantify. This is precisely the moment which in our conditions of separation of uric acid from milk is useful because such a high affinity makes it impossible to release purine bases and uric acid from milk and therefore has maximum effect. Activated charcoal acts as a strong adsorbent and binds a number of substances, in particular purine and pyrimidine derivatives, with very high affinity. In this way uric acid, as well as other purine and pyrimidine derivatives, is irreversibly removed because activated charcoal has a high adsorption power for these substances, which depends on the concentration of activated charcoal, minimum exposure time, as well as physical conditions such as temperature. Activated charcoal is considered to be a non-toxic substance for the human body, since it is hardly absorbed in the digestive tract at all and has been used as a therapy for various poisonings, in particular heavy metals. Activated charcoal is a very strong adsorbent since 1g is known to have an active surface of around 1000m 2 . The effectiveness of activated charcoal is evidenced by the fact that drinking water is also purified using a activated carbon filter, and this is also evidence that activated carbon is one of the least toxic substances.
Tudi sedaj se uporabljajo tablete aktivnega oglja pri terapiji različnih zastrupitev, pa tudi pri terapiji hiperlipidemija, saj na sebe veže tudi lipide, zlasti pa holesterol. Nekoč, ko ni bilo zdravil za terapijo putike, se je aktivno oglje omenjalo v literaturi kot način terapije, toda takrat so se uporabljale velike doze, saj je bilo potrebno zagotoviti stalno prisotnost aktivnega oglja v digestivnem traktu. Jemale so se velike količine, do 35g dnevno, toda na ta način se je zagotavljala samo trenutna eliminacija sečne kisline iz digestivnega trakta. Vsakodnevno uživanje tolikšne količine aktivnega oglja je težko in nesmiselno, ker se le-ta hitro izloči s peristaltiko. Razen odstranjanja purinskih in pirimidinskih nukleotidov, se z delovanjem aktivnega oglja odpravljajo tudi nekatere neželjene vonjave, ki izhajajo od vodonik sulfidov. Zaradi tega se aktivno oglje ne uporablja rutinsko niti v terapiji hiperlipidemija, čeprav se je pokazalo, da zmanjšuje tudi do 30% vrednost holesterola in aterogenih lipoproteidov v krvi.Even now, activated carbon tablets are used in the treatment of various poisonings, as well as in the treatment of hyperlipidemia, since it also binds lipids, and especially cholesterol. Once there was no cure for pathotherapy, activated charcoal was mentioned in the literature as a therapy, but at that time large doses were used as it was necessary to ensure the continued presence of activated charcoal in the digestive tract. Large quantities were taken, up to 35g per day, but in this way only the immediate elimination of uric acid from the digestive tract was ensured. Consumption of so much activated charcoal on a daily basis is difficult and pointless because it is quickly eliminated by peristalsis. In addition to the removal of purine and pyrimidine nucleotides, some of the unwanted odors derived from hydrogen sulfides are eliminated by the action of activated carbon. As a result, activated carbon is not routinely used in hyperlipidemia therapy, although it has been shown to reduce up to 30% in blood cholesterol and atherogenic lipoproteids.
Upoštevajoč vsa navedena spoznanja smo prišli na idejo, da uporabimo aktivno oglje kot način vezave sečne kisline in purinskih derivatov v mleku. Dodatni učinek je vezava težkih kovin, pa tudi lipidov, kar je v tem dietskem izdelku pozitiven učinek, glede na to, da toksične kovine prispevajo k poškodbi tubula in s čemer je sekrecija sečne kisline na ravni tubula ledvice otežana, lipidi pa so eden izmed vzrokov sekundarne hiperurikemije v stanjih debelosti in diabetesa.Considering all the above findings, we came up with the idea to use activated carbon as a way of binding uric acid and purine derivatives in milk. An additional effect is the binding of heavy metals as well as lipids, which is a positive effect in this dietary product, since toxic metals contribute to tubule damage and make uric acid secretion at the kidney tubule level difficult, and lipids are one of the causes secondary hyperuricemia in obesity and diabetes.
V smislu supstitucije aditiva, predlagan proizvod podrazumeva kompozitni dietetski mlečni izdelek. Predlagana formula se lahko modificira v odnosu na obliko napitka (mleko ali fermentirani mlečni napitek-jogurt). Mleko je lahko v obliki tekočine ali kondenziranega kompozitnega mleka. V opisu tehnoloških postopkov faz separacije sečne kiseline, kot tudi drugih purinskih in pirimidinskih derivatov, se opravlja z metodo adsorpcije z aktivnim ogljem.In terms of additive substitution, the proposed product is a composite diet milk product. The proposed formula may be modified in relation to the form of the beverage (milk or fermented milk yogurt). The milk may be in the form of liquid or condensed composite milk. In the description of the technological procedures for the stages of separation of uric acid, as well as other purine and pyrimidine derivatives, it is carried out by the activated carbon adsorption method.
Dietetska upravičenost izuma: 0 možnem pomenu novih mlečnih izdelkov najbolje priča podatek, da je FDA (Food and Drug Administration program) najavil svoja pričakovanja, da bo v “prihodnosti mleko postalo funkcionalna hrana, katero bodo konzumenti izbirali po svojih potrebah. Poleg tega je 21. stoletje stoletje funkcionalne hrane in stoletje genomike. V tem smislu ima nutrigenomika, kot del genomike, svoje mesto v funkcionalni hrani, ker razvoj sodobnih znastvenih trendov, kot je nutrigenomika, odpirajo možnost sodobnega dietnega pristopa. Ta pristop bo z vsakodnevno prehrano lahko pomembno oblikoval individualno predispozicijo k boleznimi in s tem preprečiti prediktivno tveganje za obolevanje.Dietary Injustice of the Invention: The potential importance of new dairy products is best evidenced by the fact that the FDA (Food and Drug Administration Program) has announced its expectation that in the future, milk will become functional food that consumers will choose for their needs. In addition, the 21st century is the century of functional food and the century of genomics. In this sense, nutrigenomics, as part of genomics, has its place in functional foods, because the development of modern scientific trends, such as nutrigenomics, open the possibility of a modern dietary approach. This approach will be able to significantly shape the individual's predisposition to disease through daily diet, thereby preventing the predictive risk of disease.
Putika je relativno pogosta bolezen, nastaja s nalaganjem sečne kisline in njenih soli v sklepih in v drugih delih organizma, pretežno ledvicah. Prevalenca putike v razvitih državah je večja, tekom 1999 leta je incidenca v Ameriki znašala 41 obolelih na 1000, v Angliji pa celo 14 obolelih na 1000. Domneva se, da je samo v Ameriki okrog 5 milijonov obolelih. Ameriški podatki kažejo, da okrog 10% oseb ima hiperurikemijo, toda kdaj in pri kateremu od njih se bo razvila putika, se ne more z gotovostjo predvideti. Putika je bolezen, ki je v porastu. Osebe nad 65 let spadajo v močno predisponirano populacijo. Pri mlaših ljudeh putika običajno nastane kot posledica prirojenih defektov alosterijske regulacije sinteze purina, tako da enormno sintezo spremlja kot posledica enormna razgradnja, ali Leech-Nyhan sindrom, nastal kot deficit encima HGPRT transferaze. Od putike večinoma zbolijo moški, saj je odnos obolelih moških v primerjavi z ženskami okrog 9:1, toda zaradi pojavov sekundarne hiperurikemije zaradi debelosti ali diabetesa v poznejši življenski dobi, se odnos spremeni na 3,6:1. Pogosto je družinska bolezen. U takšnih družinah se nahajajo tudi člani, ki bolujejo od sladkorne bolezni, pretirane debelosti ali ledvičnih kamnov. Zaradi nalaganja sečne kisline in njenih soli uratov, nastanejo spremembe (deformacije) in propadanje sklepnega hrustanca, ki je trajno in v določenih primerih povzroča vse manjšo gibljivost sklepov, deformiteto, omejitve delovne in fizične sposobnosti. Čeprav je putika kronična bolezen, akutni napad putike nastopa v krizah. Pacienti, ki imajo putiko, kažejo tudi niz spremljajočih komorbiditetov, kot so koronarna bolezen, hipertenzija, dijabetes in ledvične bolezni. Smatra se, da je hiperurikemija tukaj sekundarnega značaja.Putica is a relatively common disease, caused by the loading of uric acid and its salts in the joints and in other parts of the body, mainly the kidneys. The prevalence of pathogens in developed countries is higher; in 1999, the incidence in America was 41 patients per 1000, and in England as many as 14 patients per 1000. It is estimated that there are around 5 million people in America alone. US data show that about 10% of people have hyperuricemia, but when and by whom a lump develops, it cannot be predicted with certainty. Putica is a growing disease. Persons over 65 belong to a strongly predisposed population. In young people, putic is usually caused by congenital defects in the allosteric regulation of purine synthesis, accompanied by enormous synthesis as a result of enormous degradation, or Leech-Nyhan syndrome resulting from a deficiency of the HGPRT transferase enzyme. Most people get sick with gout because the ratio of diseased men to women is about 9: 1, but due to the onset of secondary hyperuricemia due to obesity or diabetes in later life, the ratio changes to 3.6: 1. It is often a family illness. Such families also include members suffering from diabetes, obesity or kidney stones. Due to the loading of uric acid and its urea salts, changes (deformations) occur and the collapse of articular cartilage, which is permanent and in some cases causes less and less joint mobility, deformity, limitations of working and physical ability. Although gouty is a chronic disease, an acute gouty attack occurs in crises. Patients who have puticosis also show a set of accompanying comorbidities such as coronary disease, hypertension, diabetes and kidney disease. Hyperuricemia is considered to be of secondary character here.
Podatki, ki so objavljeni v časopisu Nev/ England Journal of Medicine o vplivu nutritivnih faktorjev na razvoj putike kažejo, da je incidenca putike manjša pri osebah, ki uživajo obrano mleko, z manj maščobe. To je tudi logično, če se upošteva podatek da je ksantin oksidaza locirana prav v mastnih kapljicah. Naši podatki potrjujejo nižjo raven sečne kisline v takšnem mleku.Večina spletnih strani in navodil o pravilni prehrani pri pacientih s putiko ali s sekundarno hiperurikemijo, priporoča mleko kot dovoljeno živilo in se nahaja na listah takoimenovane „apurinske dijete. Ali je to tudi res? Vsekakor ne, iz več razlogov. Upoštevajoč tako veliko pogostost oboljenja, potencijalna tveganja, ki jih nosi s seboj, kot tudi pomen mleka kot edinega živila, ki je izvor polnovrednih beljakovin, se vsiljuje potreba za proizvodnjo cele linije mlečnih dietetskih izdelkov, namenjenih tej populaciji. Pomen omenjenih aditivov je prikazan v literaturi, pri čemer je dokazano, da osebe, ki spijejo dnevno vsaj 1.500 miligramov C vitamina zmanjšajo tveganje obolevanja za putike za 45 procentov, v primerjavi s tistimi, ki zaužijejo manj kot 250 miligramov tega vitamina dnevno. Konzim Q10 (ubihinon, ubidekarenon, koenzim Q), je pomemben koenzim respiratorne verige mitohondrija, pa tudi močen antioksidans. Dokazano je, da je koristen učinek v terapiji s koenzimom Q10 prisoten zlasti pri pacientih s koronarno boleznijo, hipertenzijo in srčno insuficijenco.Data published in the Nev / England Journal of Medicine on the effect of nutritional factors on the development of lumps indicate that the incidence of lumps is lower in people consuming skim milk with less fat. This is also logical given the fact that xanthine oxidase is located right in the fat droplets. Our data confirm a lower level of uric acid in such milk. Most websites and instructions for proper nutrition in patients with gouty or secondary hyperuricemia recommend milk as a permitted food and be found on the sheets of the so-called 'apurine diet'. Is this also true? Certainly not, for several reasons. Considering both the high incidence of the disease, the potential risks it carries, and the importance of milk as the sole food source of whole protein, the need to produce a whole line of dairy diets for this population is imposed. The importance of these additives has been shown in the literature, showing that people who drink at least 1,500 milligrams of vitamin C daily reduce their risk of developing pathogens by 45 percent, compared to those who consume less than 250 milligrams of this vitamin per day. The Q10 enzyme (ubiquinone, ubidecarenone, coenzyme Q) is an important mitochondrial respiratory chain coenzyme as well as a potent antioxidant. A beneficial effect in coenzyme Q10 therapy has been shown to be particularly present in patients with coronary artery disease, hypertension and heart failure.
Upoštevajoč škodljivi učinek prostih radikalov pri adultnih osebah, se zastavlja vprašanje, kako preprečiti delovanje ksantin oksidaze v kravjem mleku. Encim v kravjem mleku je zelo obstojen in ga lahko uniči šele sterilizacija na 80°C, ki traja najmanj 10 s, oziroma UHT sterilizacija. V kolikor je encim ostal prisoten, zaradi oksidacijskega delovanja spremeni in okus in organoleptične lastnosti mleka. Ne tako redko, meritev delovanja ksantin oksidaze v mleku lahko da lažno nizke rezultate, ker je enzim lokaliziran v specifičnih mlečnomaščobnih globulah, najpogosteje v tem okolju zavarovan in neaktiven, tako da je nedostopen za meritve aktivnosti. Procesi homogenizacije povzročajo razdiranje mlečnomastnih globul, ko se sporošča encim in je dejaven producent prostih radikalov. Dočim sveže mleko ima v povprečju aktivnost okrog 50-60 IJ/L, mastni del mleka ima aktivnost okrog 200 IJ/L. V zvezi s tem se je koncem osemdesetih let prejšnjega stoletja razvila teorija o direktnem aterogenem efektu in povečanem kardiovaskularnem tveganju v primeru uživanja homogeniziranega mleka, glede na to, da se dostopna ksantin oksidaza lakho tudi resorbira in v cirkulaciji iskaže direktne toksične efekte na endotel ožilja. Posebej so občutljive celične strukture, ki vsebujejo sastvljene lipide plazmalogene.Considering the detrimental effect of free radicals in adults, the question is how to prevent the action of xanthine oxidase in cow's milk. The enzyme in cow's milk is very persistent and can only be destroyed by sterilization at 80 ° C for at least 10 s or UHT sterilization. If the enzyme is present, it changes the taste and organoleptic properties of the milk due to its oxidizing action. Not so infrequently, measuring the action of xanthine oxidase in milk can give false low results because the enzyme is localized in specific milk-fat globules, most often secured and inactive in this environment, so it is inaccessible for activity measurements. Homogenization processes cause the breakdown of fat-globules when the enzyme is released and is an active producer of free radicals. I breastfeed fresh milk has an average activity of about 50-60 IJ / L, the fat part of the milk has an activity of about 200 IJ / L. In this regard, the theory of direct atherogenic effect and increased cardiovascular risk of consuming homogenized milk developed in the late 1980s, given that the available xanthine oxidase also readily resorbs and has direct toxic effects on vascular endothelium in circulation. Particularly sensitive are cellular structures that contain assembled lipids plasmalogens.
Opis izvedbenega primeraDescription of an embodiment
Podroben opis priprave proizvoda je dan po etapah skozi katere gre mleko v mlekarni, začevši od prevzemanja na zbirnih mestih.A detailed description of the preparation of the product is given by the stages through which milk is passed through the dairy, starting from collection at collection points.
Faza I Primarna faza: Za tehnološki postopek procesiranja mleka v mlekarnah se vzame mleko, pridobljeno z molžo zdravih, pravilno hranjenih in redno molženih krav ali koz, najmanj 15 dni pred in 5 dni po otelitvi, ki se mu ne sme nič predhodno dodati ali odvzeti. Povprečna kemijska sestava kravjega mleka domače pisane rase je: voda (87,3%) in suha snov (12,7%). Suha snov vsebuje: proteine, vglavnem kazein (3,55%); maščobe (3,8%); laktozo (4,7%); mineralne snovi (0,65%). Kislost ne sme biti večja od 7,60 SH, da je hranjeno na optimalno nizki temperaturi in da je mikrobiološko ispravno, svojstvenega vonja in okusa. Mleko se dobiva iz zbirne mlekarne.Phase I Primary Phase: Milk obtained from the milking of healthy, properly fed and regularly milked cows or goats is taken for the technological process of milk processing in dairies, at least 15 days before and 5 days after hatching, with nothing previously added or withdrawn . The average chemical composition of cow's milk of domestic breed is: water (87.3%) and dry matter (12.7%). The dry matter contains: proteins, mainly casein (3.55%); fat (3.8%); lactose (4.7%); mineral substances (0.65%). The acidity should not exceed 7.60 SH, that it is stored at an optimum low temperature and that it is microbiologically correct, having an inherent odor and taste. Milk is obtained from a collective dairy.
Faza II Faza eliminacije sečne kisline, nukleinskih kislin in nukleotidov: V tej fazi se prične tehnološki postopek separacije sečne kisline in purina, tako da se iz dobljene količine mleka, ki se pripravlja za distribucijo, lahko vzame 1L mleka. V mleko se doda granulirano aktivno oglje (kokosovo) v količini 30 -100 g na en liter mleka, tj. 5% do 10% Mleko se meša in se pusti, da stoji okrog 2-4 ure na temperaturi od 25-30°C.Phase II Phase of elimination of uric acid, nucleic acids and nucleotides: At this stage, a technological process of separating uric acid and purine is started so that 1L of milk can be taken from the resulting volume of milk being prepared for distribution. Granulated activated carbon (coconut) in the amount of 30-100 g per liter of milk is added to the milk, ie. 5% to 10% The milk is stirred and left to stand for 2-4 hours at a temperature of 25-30 ° C.
Faza III Homogenizacija. Mleko se podvrže procesu homogenizacije, cilj pa je povečanje stabilnosti mlečne emulzije z zmanjšanjem povprečnega premera mastnih globul. To je rutinska procedura procesiranja mleka, ki omogoča boljšo in daljšo adsorpcijo. V nadaljnjem tekstu je posebej obdelan aspekt homogenizacije kot neugoden faktor v smislu sproščanja encima ksantin oksidaze iz neaktivne forme in so zaradi tega nekateri od aditivov dodani prav z namenom inhibicije ksantin oksidaze, ki se pri tem sprošča iz mastnih globul in postaja aktivna v produkciji sečne kisline.Phase III Homogenization. The milk undergoes a homogenization process and aims to increase the stability of the milk emulsion by reducing the average diameter of the fat globules. This is a routine milk processing procedure that allows for better and longer adsorption. In the following, the homogenisation aspect is specifically addressed as an unfavorable factor in the release of the xanthine oxidase enzyme from the inactive form and therefore some of the additives are added specifically to inhibit xanthine oxidase, which is released from fat globules and becomes active in uric acid production. .
Glede na to, da je aktivni ogelj že prisoten, se bo vsaka novonastala količina sečne kisline, vezala.Given that activated charcoal is already present, any newly formed amount of uric acid will bind.
Faza IV Standardizacija maščob v mleku do 0,5%. Kravje mleko vsebuje odvisno od rase in individualnih lastnosti goveda, med 2,5 in 6,0% mlečne maščobe, tako, da je mlečna maščoba obvezna sestavina mleka. Predlagani izdelek mora vsebovati 0,5% mlečne maščobe. Do tega predloga smo prišli na osnovi raziskav o vsebini sečne kisline v vzorcih pasteriziranega ali UHT mleka, ki sta prisotna na domačem tržišču. Analizirani so vzorci mleka ranga od 3,2% do 0,5% mlečne maščobe in je ugotovljeno, da je najnižja raven sečne kisline v vzorcih, ki imajo najmanj maščobe. To je tudi logično, če se upošteva podatek, da je ksantin oksidaza locirana prav v mastnih kapljicah. Za ločevanje mlečne maščobe se uporablja centrifugalni separator. Ločevanje m.m. temelji na razliki specifične mase m.m. in ostalih komponent mleka (0.93g/cm3 proti 1.032 g/cm3). Predlagani mlečni napitak vsebuje 0,5% mlečne maščobe. Proces se imenuje „in line“ standardizacija maščobe v mleku in se sestoji iz naslednjih elementov: transmiter gostote, transmiter pretoka, kontrolni ventil, kontrolna plošča in ventil za izklop. Gre za standardni aparat, ki ga ima vsaka mlekarna, ki se ukvarja s proizvodnjo mlečnih izdelkov. Konkretni aparat je opisan na osnovi tega, s čimer razpolaga Niška mlekarna.Phase IV Standardization of fat in milk up to 0.5%. Cow's milk contains between 2.5 and 6.0% of milk fat depending on race and individual characteristics of cattle, so that milk fat is a mandatory component of milk. The proposed product should contain 0.5% milk fat. We came up with this proposal based on research on uric acid content in samples of pasteurized or UHT milk present on the domestic market. Milk samples ranging from 3.2% to 0.5% milk fat were analyzed and found to be the lowest uric acid level in the samples with the least fat. This is also logical given the fact that xanthine oxidase is located right in the fat droplets. A centrifugal separator is used to separate the milk fat. The separation of mm is based on the difference of the specific mass of mm and other milk components (0.93g / cm 3 vs 1.032 g / cm 3 ). The proposed milk beverage contains 0.5% milk fat. The process is called 'in line' standardization of fat in milk and consists of the following elements: density transmitter, flow transmitter, check valve, control panel and shut-off valve. It is a standard appliance that every dairy company has to deal with producing dairy products. The concrete apparatus is described on the basis of what is available to Nis Dairy.
Faza V: Eliminacija aktivnega oglja: Mleko se procesira v baktofugu, ko se s procesom centrifugiranja izvrže tudi aktivno ogelje, saj večji delci sedimentirajo. V dodatek za baktofugo se uporablja tudi filter KOFIL S5/100 (mm/g/m2), skozi katerega se prepušča mleko, potem pa skozi Watman papir, na katerem končno ostanejo tudi najbolj drobni delčki aktivnega oglja. Baktofuga je sicer aparat, ki se uporablja samo za odstranjevanje bakterij, nesnage in spor, kar je njen standardni namen v procesu industrijske predelave mleka.Phase V: Activation of activated charcoal: Milk is processed in a bactofugus when activated charcoal is also expelled by the centrifugation process as larger particles are sedimented. A KOFIL S5 / 100 filter (mm / g / m 2 ) is also used in the Bactofugus additive, through which milk is passed, and then through Watman paper, on which even the finest particles of activated carbon are left. Baktofuga is an apparatus used solely for the removal of bacteria, dirt and spores, which is its standard purpose in the process of industrial milk processing.
Faza VI: Dodatek aditivov: Potem, ko je pridobljeno mleko z reducirano vsebino sečne kisline, nukleinskih kislin in purina, se dodajo predlagani aditivi. Gre za hidrosolubilne snovi, ki se dobro raztapljajo v vodi, s tem pa tudi v mleku. Na osnovi njihovih fizikokemijskih lastnosti je ugotovljeno, da pri raztapljanju ni nikakršne interakcije s sestavinami mleka. Predlagani aditivi so:Phase VI: Additive Supplementation: After the milk with reduced uric acid, nucleic acid and purine content is obtained, the proposed additives are added. These are hydro solubilizers that dissolve well in water and therefore also in milk. Based on their physicochemical properties, it is found that there is no interaction with the constituents of the milk when dissolved. The suggested additives are:
• Vitamin C-L-askorbinska kislina 800 do 1200, prednostno 1000mg/l • Koenzim Q10 (naravnega porekla) 100 do 300, prednostno 200mg/l • L - arginin 400 do 600, prednostno 500 mg/l• Vitamin C-L-ascorbic acid 800 to 1200, preferably 1000mg / l • Coenzyme Q10 (natural origin) 100 to 300, preferably 200mg / l • L - arginine 400 to 600, preferably 500 mg / l
Vzame se količina mleka 1L in se v njega doda L-askorbinska kislina, Koenzim Q in Larginin v predpisani količini, potem pa se vzorec meša, da bi se dosegla popolna raztopljivost. V kolikor se vzame začetna večja količina mleka, se koncentarcija dodatih aditivov preračunava po formuli:The quantity of milk 1L is taken and L-ascorbic acid, Coenzyme Q and Larginin added in the required amount, and then the sample is stirred to achieve complete solubility. If the initial larger quantity of milk is taken, the concentration of additives added is calculated by the formula:
priporočena doza x število litrov mlekarecommended dose x number of liters of milk
Upoštevajoč podatek, da tudi laktoza kaže malo stopnjo adsorpcije na aktivno ogelje, so njene vrednosti nekaj nižje kot v standardnih mlečnih izdelkih, kar je ugodno pri pacientih z diabetesom in debelstjo.Considering the fact that lactose also shows a low degree of adsorption on activated charcoal, its values are slightly lower than in standard dairy products, which is favorable for patients with diabetes and obesity.
Faza VII: Dezodorizacija. S pomočjo parcialnega vakuuma se iz mleka odstranijo neželene vonjave, kar je običajni postopek. Dodajanje aktivnega oglja je ugodno v tej metodi, saj se aktivno oglje uporablja tudi z namenom odstranjevanja neželenih vonjav.Phase VII: Deodorization. Partial vacuum eliminates unwanted odors from milk, which is a normal procedure. The addition of activated charcoal is advantageous in this method, since activated charcoal is also used to eliminate unwanted odors.
Faza Vlil: UHT sterilizacija: Pod sterilizacijo se razume, da je mleko predhodno homogenizirano, ohlajeno na temperaturi od 4 do 1°C, prečiščeno in najpozneje 24 ur po molži zagrevano na temperaturi od 135 do 150°C, toliko časa, da se zagotovi sterilizacija, potem pa se ohladi in polni v aseptičnih pogojih. Tekom UHT sterilizacije ne prihaja do sprememb fizikokemijskih lastnosti omenjenih vitaminov, prihaja pa do nepovratne inhibicije ksantin oksidaze. Gre za standardni postopek, ki ga izvaja vsaka mlekarna, tako, da tega koraka ni potrebeno opisovati, saj ni nov, niti spremenjen.Phylum Vlil: UHT Sterilization: Sterilization is understood to mean that milk is pre-homogenized, cooled to 4 to 1 ° C, purified and heated to 135 to 150 ° C for a maximum of 24 hours after milking, to ensure sterilization, then cooled and charged under aseptic conditions. UHT sterilization does not alter the physicochemical properties of these vitamins, and irreversible inhibition of xanthine oxidase occurs. This is a standard procedure performed by each dairy, so this step does not need to be described as it is neither new nor changed.
V fazah preizkušanja stopnje adsorpcije aktivnega oglja smo posebno pozornost usmerili na efekte naslednjih faktorjev: koncentracije aktivnega oglja v mleku, dolžino izpostavljanja mleka in temperaturo. V vsaki od teh variabil, mehanično tresenje mleka prispeva k boljši adsorpciji, kar je tudi v osnovi samega fizičnega procesa adsorpcije. V tabeli 2 in shemi 1 je dan prikaz različnih fizičnih vpivov na skrajno-rezidualno količino sečne kisline v mleku. Lahko se nedvomno potrdi, da dolžina izpostavljanja mleka in temperatura imajo mnogo več vpliva kot količina prisotne mlečne maščobe. To se lahko pričakuje, saj je adsorptivna površina aktivnega oglja velika, tako da prisotne maščobe ne kompetirajo v pomembnejši meri. V eksperimentu so uporabljena mleka z visoko vsebnostjo maščobe. Najboljše rezultate dobimo, ko je mleko 4 ure v aktivnem procesu adsorbcije na temperaturi do 37°C.In the phases of testing the rate of adsorption of activated carbon, particular attention was paid to the effects of the following factors: the concentration of activated carbon in milk, the length of milk exposure and temperature. In each of these variables, mechanical shaking of the milk contributes to better adsorption, which is also the basis of the physical adsorption process itself. Table 2 and Scheme 1 give an overview of the different physical influences on the residual amount of uric acid in milk. It can be undoubtedly confirmed that the length of milk exposure and temperature have far more influence than the amount of milk fat present. This can be expected since the adsorptive surface of activated charcoal is large so that the fat present does not compete to a significant degree. The experiment uses high fat milk. Best results are obtained when the milk is in the active adsorption process at temperatures up to 37 ° C for 4 hours.
Faza IX : Polnjenje in zapiranje embalaže. Predvideno je pakiranje v nepovratni kartonski embalaži. Najbolj primerna kartonska embalaža je tetra-pak ali tetra-brik. Ovoj in originalno pakiranje je prikazano na sl.4. Pakiranje naj bi bilo v embalaži s katero se zagotovi originalnost izdelka. Ko se navedeni izdelek spravlja v promet v originalnem pakiranju, bi morala deklaracija vsebovati naslednje podatke:Phase IX: Filling and sealing of packaging. Packaging in non-returnable cardboard packaging is foreseen. The most suitable cardboard packaging is tetra-pack or tetra-brisk. The wrapping and the original packaging are shown in Fig.4. The packaging should be in a package that guarantees the originality of the product. When the said product is marketed in its original packaging, the declaration should include the following information:
1) naziv izdelka1) product name
2) naziv in sedež proizvajalca2) name and registered office of the manufacturer
3) datum proizvodnje in rok trajanja,3) date of manufacture and shelf life,
4) neto količina (zapremina) pakiranja4) net quantity (volume) of packaging
5) seznam sestavin in dodani aditivi (Tabela 3 prikazuje deklaracijo dobljenega proizvoda z opisanim tehnološkim postopkom. Deklaracija vsebuje količino proteinov, sladkorjev, maščobe in količino sečne kisline, purinskih nukleotidov, koncentracijo dodanega vitamina C, koencima Q10 in arginina.5) ingredient list and additives added (Table 3 shows the declaration of the obtained product by the described process. The declaration contains the amount of protein, sugars, fat and amount of uric acid, purine nucleotides, concentration of added vitamin C, coenzyme Q10 and arginine.
6) pogoji shranjevanja6) storage conditions
Na sliki 1 je prikazan KROMATOGRAM MLEKA- tretman T4: mleko v procesu adsorbcije 4h na 25-30oC (OT ne tretirano, 6T tretirano kot 10% sestavaj-analizirano s HPLC in sicer so na sliki 1a Kromatogrami vzorca določeni pri A=254nm, na sliki 1b pa so Iromatogrami vzorca določeni pri A=280nm (za sečno kislino).Figure 1 shows the CHROMATOGRAM OF MILK- T4 treatment: milk in the process of adsorption 4h at 25-30oC (OT not treated, 6T treated as 10% of the composition-analyzed by HPLC, in Figure 1a The sample chromatograms are determined at A = 254nm, at and in Fig. 1b, the Iromatograms of the sample are determined at A = 280nm (for uric acid).
V nadaljevanju so prikazane tabeleThe tables below are shown
Tabela 1. Odstotek sečne kisline v kravjem mleku po različnih nadmorskih višinah pridelave:Table 1. Percentage of uric acid in cow's milk at different altitudes of production:
Tabele 2a, b in c. Odstotek sečne kisline in derivatov purina v odvisnosti od postopka obdelave z ogljenim filtromTables 2a, b and c. Percentage of uric acid and purine derivatives depending on the carbon filter treatment process
a) Kozje mleko - Slovenijaa) Goat milk - Slovenia
Xyp +Xyp +
b) Alpsko mleko - Slovenijab) Alpine milk - Slovenia
c) Mleko (Z bregov) Slovenijac) Milk (From the banks) Slovenia
Legenda:Legend:
H..............mleko na hladnem (H2 2 uri, H4 4 ure)H .............. milk in the cold (H2 2 hours, H4 4 hours)
T..............termično obdelano mleko of 25-30°C (T2 2 uri, T4 4 ure)T .............. 25-30 ° C heat treated milk (T2 2 hours, T4 4 hours)
Številke spredaj predstavljajo odstotek aktivnega oglja:The numbers in the front represent the percentage of activated carbon:
OH in OT je brez tretiranja z aktivnim ogljem.OH and OT are free of activated carbon treatment.
Številke 1, 2, 3, 4, 5 pred H ali T pomenijo:, 1%,2%,3%,4%,5% odsotek aktivnega oglja 6T pomeni 10% .The numbers 1, 2, 3, 4, 5 before H or T represent :, 1%, 2%, 3%, 4%, 5% the percentage of activated carbon 6T means 10%.
Tipi mleka:Milk types:
Kozje mleko -(z bregov) Vindija, uvoznik ERFA Ljubljana 3,0% mlečne masti;Goat's milk - (from the banks) Vindija, importer of ERFA Ljubljana 3.0% milk fat;
2) Alpsko mleko- Polno alpsko mleko, 3,5% maščobe (Ljubljanske mlekarne);2) Alpine milk - Full Alpine milk, 3.5% fat (Ljubljanske mlekarne);
3) Mleko Spar 3,5% mlečne maščobe3) Spar milk 3.5% milk fat
Tabela 3. Predstavljena dietetska formula mlečnega napitkaTable 3. Dietary formula of milk beverage presented
Dr. Jure)Marn Patentnii zastopnikDr. Jure) Marn Patentnii Agent
Za prof.d/·. A vrelija CencičFor Prof.d / ·. And the hotter Cencić
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| SI200900262A SI23130A (en) | 2009-09-24 | 2009-09-24 | Composite dietetic milk draught and method for production of composite dietetic milk draught with reduced level of uric acid and purine compounds |
| PCT/SI2010/000053 WO2011037545A1 (en) | 2009-09-24 | 2010-09-22 | Composite dietetic milk draught and method for production of composite dietetic milk draught with reduced level of uric acid and purine compounds |
| EP10779348A EP2490547A1 (en) | 2009-09-24 | 2010-09-22 | Composite dietetic milk draught and method for production of composite dietetic milk draught with reduced level of uric acid and purine compounds |
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| FR1446105A (en) * | 1964-09-02 | 1966-07-15 | Asahi Chemical Ind | Method for purifying purineribonucleoside-5 'monophosphate |
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| JP2006001898A (en) * | 2004-06-18 | 2006-01-05 | Chisso Corp | Purine body-adsorbing agent |
| CN1931187A (en) * | 2006-09-30 | 2007-03-21 | 廖建玲 | Application of high purity and high adsorption nanometer microporous charcoal powder in preparing medicine for treating uric acid disease |
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