WO2010044688A1

WO2010044688A1 - A method of producing peptide preparations for oral administration

Info

Publication number: WO2010044688A1
Application number: PCT/PL2009/000091
Authority: WO
Inventors: Andrzej W. Lipkowski; Katarzyna Kurzepa; Aleksandra SZCZUCIŃSKA
Original assignee: Instytut Chemii Przemysłowej
Priority date: 2008-10-16
Filing date: 2009-10-16
Publication date: 2010-04-22
Also published as: PL215480B1; PL386296A1

Abstract

The use of a novel method of hydrolysing protein preparations during yeast fermentation is claimed, which results in peptide preparations devoid of amino-acids causing an unacceptable, bitter taste. The peptide preparation used as substrates, depending on their susceptibility to fermentative hydrolysis, may comprise raw proteins or proteins subjected to an initial enzymatic hydrolysis.

Description

A method of producing peptide preparations for oral administration

The subject of present invention is a novel method of producing peptide preparation for oral administration based on the fact that peptide preparations comprising raw proteins or protein hydrolysates are subjected to yeast fermentation, during which enzymes released by the yeast partially hydrolyse the proteins and peptides, and eliminate the extant and/or forming amino-acids from the fermentation broth, which cause its unpleasant, bitter taste that limits the use of protein hydrolysates for oral administration as food additives or medicinal preparations.

Proteins comprise one of the most important nutritional components for mammals, including humans. According to the present state of knowledge, proteins are hydrolysed in the gastrointestinal tract into short fragments, peptides and amino-acids. The resulting amino-acids, dipeptides, tripeptides and, to a lesser degree, larger peptides cross the intestinal barrier into the blood, where they are used by an organism as components of its own proteins. The initial hydrolysis of proteins facilitates a more effective utilisation of proteins as a nutrient, particularly in persons with suppressed digestive abilities caused by age (small children, the elderly) or disease. Likewise, the initial enzymatic digestion of plant proteins greatly increases their absorbability as nutrients in mammals and humans. It turns out that short peptides can also perform biological functions. Amongst others, such immunosuppresive activity of spinal chord protein hydrolysates is the subject of patent PL 182986, authored by Andrzej W. Lipkowski, Bozena Baranowska, Barbara Kwiatkowska- Patzer, Hanna Rybak, Ewa Marczak, Irmina Makulec-Niewiarowska, Jerzy Kazimierczak and Zofia Grabska, entitled "A preparation for use in therapy of multiple sclerosis and a method of producing it". Unfortunately, peptide preparations produced via traditional enzymatic hydrolysis methods result in the release, amongst others, of amino-acids which impart an unpleasant, bitter taste which significantly limits the use of hydrolysates for oral administration.

During research on protein transformation variants, it unexpectedly turned out that proteins or .protein hydrolysates subjected to yeast fermentation partially undergo further fermentation by yeast proteases released into the reaction mixture. Also unexpectedly, it turned out that the proteins extant in the mixture and/or amino-acids resulting from the fermentation are captured by the yeast as a nitrogen source. After separation from the yeast, the resulting solution is devoid of the bitter taste and contains a mixture of short peptides capable of being used as an oral nutritive or medicinal preparation. The subject of the present invention is a novel method of producing peptide mixtures through subjecting proteins or protein hydrolysates to yeast activity, which results in the elimination of single amino-acids imparting a bitter taste to the preparation.

To better illustrate the present invention comprising the use of yeast fermentation to eliminate the bitter components of protein hydrolysates, example processes are shown in the following examples. The scope of the present invention should not, however, be limited only to the following examples. Example I.

20Og of whey were submerged in a 10 % aqueous solution of saccharose and 3 g of winemakers' yeast were added. The entire mixture was placed in an Erlenmeyer flask and placed into an incubator at 27⁰C. The culture was maintained under anoxic conditions for 72 hours. The yeast hydrolysate was centrifuged and lyophilised. 16Og of peptide hydrolysate was obtained with a protein content of 8% (total nitrogen content of 1.3%). The hydrolysate had good taste properties. Example II.

50Og of lyophilised porcine spinal chord hydrolysate (following pepsin hydrolysis) were dissolved in water. The pH was brought to 5.5 and winemakers' yeast was added to 2% in relation to the hydrolysate. Fermentation was performed under anoxic conditions for 84 hours. The resulting yeast hydrolysate was centrifuged and lyophilised. The fermentation resulted in 380g of peptide preparation with a protein content of 74% (total nitrogen content of 11%). The hydrolysate had good taste properties. Example III lOOg of ground thistle seed husks following enzymatic hydrolysis were submerged in a 10 % aqueous solution of saccharose and 3 g of winemakers' yeast were added. The entire mixture was placed in an Erlenmeyer flask and placed into an incubator at 27⁰C. The culture was maintained under anoxic conditions for 72 hours. 1Og of peptide hydrolysate was obtained with a protein content of 15.9% (total nitrogen content of 2.5%). The preparation had good taste properties.

Example II.

50Og of lyophilised porcine spinal chord hydrolysate (following pepsin hydrolysis) were dissolved in water. The pH was brought to 5.5 and winemakers' yeast was added to 2% in relation to the hydrolysate. Fermentation was performed under anoxic conditions for 84 hours. The resulting yeast hydrolysate was centrifuged and lyophilised. The fermentation resulted in 38Og of peptide preparation with a protein content of 74% (total nitrogen content of 11%). The hydrolysate had good taste properties. Example IQ lOOg of ground thistle .seed husks following enzymatic hydrolysis were submerged in a 10 % aqueous solution of saccharose and 3 g of winemakers' yeast were added. The entire mixture was placed in an Erlenmeyer flask and placed into an incubator at 2/⁰C. The culture was maintained under anoxic conditions for 72 hours. 1Og of peptide hydrolysate was obtained with a protein content of 15.9% (total nitrogen content of 2.5%). The preparation had good taste properties.

Claims

1. A novel method of producing peptide mixtures with good taste properties, characterised in that that the hydrolysis of the peptide preparation is performed using yeast fermentation.

2. A novel method of producing peptide mixtures with good taste properties, according to Claim 1, characterised in that the peptide preparations comprise whey, or homogenised fish proteins, or homogenised marine shellfish proteins.

3. A novel method of producing peptide mixtures with good taste properties, according to Claim 1, characterised in. that the peptide preparations used in the process are initially enzymatically hydrolysed using pepsin and/or trypsin and/or chymotrypsin.

4. A novel method of producing peptide mixtures with good taste properties, according to Claims 1 and 3, characterised in that the proteins used in the initial enzymatic hydrolysis comprise proteins which are difficult to hydrolyse directly in the yeast fermentation, including mammalian spinal chord proteins, animal meat, casein or plant proteins or proteins of Cyanophyta.