WO2010059022A1 - Método para obtener una mezcla de probióticos, prebióticos nutrientes con acción simbiótica sinergica - Google Patents
Método para obtener una mezcla de probióticos, prebióticos nutrientes con acción simbiótica sinergica Download PDFInfo
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- WO2010059022A1 WO2010059022A1 PCT/MX2008/000159 MX2008000159W WO2010059022A1 WO 2010059022 A1 WO2010059022 A1 WO 2010059022A1 MX 2008000159 W MX2008000159 W MX 2008000159W WO 2010059022 A1 WO2010059022 A1 WO 2010059022A1
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- mixture
- probiotic
- prebiotic
- probiotics
- food
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- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940068140 lactobacillus bifidus Drugs 0.000 description 1
- QNDPUZFBWUBSNH-UHFFFAOYSA-I magic acid Chemical compound OS(F)(=O)=O.F[Sb](F)(F)(F)F QNDPUZFBWUBSNH-UHFFFAOYSA-I 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- -1 palatinous Chemical class 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000036211 photosensitivity Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229940042585 tocopherol acetate Drugs 0.000 description 1
- 230000000699 topical effect Effects 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention has its technical field in the biotechnological area, since it provides a method for obtaining a mixture of probiotics, prebiotics and nutrients capable of maintaining biologically alive and active synergy symbiosis.
- the object of the present invention is to produce a mixture that allows the symbiotic action between different strains of probiotics and prebiotics, ensuring that the prebiotics are recognized by the probiotics to be able to benefit from them, thus achieving two conditions, the The first is to keep the probiotic strains alive and active and the second is to achieve reproduction in the probiotic strains under the biophysical and biochemical conditions of temperature, osmotic pressure and PH. With this, there will be a symbiosis that achieves synergy in the presence of nutrients which can come from the three main functional groups proteins, carbohydrates or lipids.
- the present biological mixture has symbiotic-synergistic characteristics, and is capable of being able to integrate into both primary and processed foods and health care products such as creams and ointments. This allows the optimal absorption of nutrients by human digestion or topical contact with different parts of the skin. (Not restricting its effectiveness to veterinary applications as well). It is important to clarify that food applications are not restricted to dairy foods. BACKGROUND
- RU 2,229,251 describes a method which consists in the preparation of the solution of a natural polymer selected from the group of gelatins, agar, pectin, by mixing said polymer with buffer or milk water; heating at a temperature of 40-90 0 C, the mixture resulting from the natural polymer solution is mixed with biomass cells of at least one prebiotic strain that has accumulated metabolites in the shape of prebiotic components in the cultivation process , introducing additional prebiotic components while continuously mixing the solution; a resulting mixture is formed derived from supplying the container or container with these, it is allowed to cool to obtain a thermotropic solidified composition in gel form with a uniform distribution of the components used in the following proportions, WT%: 0.9-2.7 natural polymer, components prebiotic biomass cells 0.75-3.5 (dry weight); prebiotic components up to 4; water, aqueous buffer or milk up to 100.
- WT% 0.9-2.7 natural polymer, components prebiotic biomass cells 0.75-3.5 (dry weight); prebiotic components up to 4; water,
- the amount of vital probiotic cells in a prepared manner immobilized in the composition of 10 8 -10 9 cfu's / g, the maximum breaking stress Pa 1050-1500, the moisture content 64-78% and the pH value is 3.7-6.2.
- Various types of flavors, additives and components can be applied, such as meat, fish, sausages, fruits and vegetables that can be introduced during the preparation of the food, obtaining a functional food effect with probiotic properties giving the food greater quality.
- the symbiosis that lead to live and active probiotics are currently preferably dairy or yogurt or fermented milks, being lactic acid bacteria, the dairy medium does not represent the best means of sustainability because the pH is around 7 combined with this in media Dairy with low viscosities is the problem of osmotic pressure on bacteria, which causes them to die for plasmolysis or turgescence, it is important to take into account that the probiotic membrane is permeable and an isotonicity in the solution must be fulfilled. contain them and which are fed.
- probiotic strains are:
- the packaging with the probiotics should be removed from refrigeration, at least 20 minutes before its first manipulation, with a preferential but non-restrictive range of 30 minutes to 3 hours being suggested, this period will allow the packaging and lyophilized probiotic strains to be able to get cold and achieve a temperature that is within the range of 17 to 27 ° C.
- Said prebiotic mixture has a drinking water base for humans, (free of pathogens) which is heated to a temperature that is in a range of 25 to 100 0 C, the hotter the water, the better the solution of the ingredients that we must mix.
- the prebiotic inulin
- the prebiotic basically consists of fructans from chicory, agave, enula, yam, artichoke, asparagus, Jerusalem potato, yacon, leek, common garlic and dandelion.
- the first prebiotic mixture is achieved, it is heated to no less than 20 0 C and no more than 100 0 C. Always avoiding hydrolyzing the inulin because the prebiotic properties would be reduced, since the chains of fructans would lose energy value in Kcal. as food for probiotics. Then a simple carbohydrate is taken which, due to its high bio-availability, is recommended to be glucose but it can also be carbohydrates such as palatinous, sugar or stevia.
- the simple carbohydrate is poured into the prebiotic mixture and by mechanical stirring action not less than 10 rpm they are integrated to form a new homogeneous aqueous mixture, the proportion of simple carbohydrates recommended here is the same as that of the prebiotic, that is to say 1 : 1 to 1: 0.1
- Prebiotic Simple carbohydrate.
- the next element to be added are amines, which when integrated will favor the sustainability of live probiotics, (Lactobacillus, Bifidus, Streptococci and Yeasts) there are different probiotic strains that require different types of amines to favor their life, as a base a vitamin mixture is recommended for every 1.0 kg. It is composed of:
- this vitamin mixture protein or even agars, such as pectin, grenetina and agar-agar, which are added in proportions within the final mixture that are in the range of 0.3 to 7%, this will generate a higher viscosity in The mixture which allows a regulating effect regarding osmotic pressure in the bacterium thus avoiding plasmolysis or turgescence, the protein or agar acts as a regulator in the amount of water in the solution in order to avoid damage to the membrane by pressure.
- agars such as pectin, grenetina and agar-agar
- the integrated mix up to this point has two conditions: mix quantity and PH level. An addition of no more than 5.0 gr is required. Vitamin pre-mix for each liter of total mixture and its integration should be taken care of in what refers to alteration of PH, the optimal pH for probiotic sustainability has a range of 3.5 to 6.8, again depending on the strain, add the solid mixture of amines and with the help of a PH meter, ensure the PH that the bibliography of the probiotic strain requires, then integrate it by stirring at least 10 rpm. or beats per minute, until a perfectly homogeneous mixture is achieved. This mixture that ends up being a "breeding ground", is ready now, ideally it should have a viscosity of 0.0100 poises with a range of 0.0500 to 0.0050 poises at 20 0 C.
- a perfectly clean container must be prepared. Water is heated from 15 to 60 ° C. 37.5 0 C. being preferred in a dosed and alternate way, the lyophilized powder and hot water are poured onto the clean container, taking care that the addition is slow, since the lyophilization is not immediate, the lyophilized probiotics take a few seconds to absorb the added water, caking should be avoided as much as possible, the recommended ratio here of freeze-dried probiotic powder and hot water is in the following range 1: 1, 1: 10, that is, for every gram of freeze-dried probiotics add one milliliter of water add 10 milliliters of hot water to each gram of freeze dried powder, this will depend on the desired concentration and the solubility of the lyophilized powder in the water.
- the correct specific action is to pour the probiotic lyophilized powder into a bowl where the powder is spread as widely as possible and then with a syringe slowly inject aspired water over the lyophilized probiotics allowing them to get wet absorbing the water that is provided slowly, the hydration It can be deadly for probiotics if it is not done in a controlled manner as described in this technique, since the permeable membrane as already mentioned is due to the physical forces of osmotic pressure so that water enters and leaves the microorganism membrane if The technique is not observed and the ranges can fall into pressure ranges either in plasmolysis (negative pressure within the microorganism and implosion) or turgescence and overfill the probiotic with water and literally exploit it.
- the probiotic mixture is allowed to stand for at least 5 minutes this resting time ensures optimum absorption of the water provided and on the other hand leaves no time
- the probiotics require energy without the presence of carbohydrate to feed them.
- a non-translucent container of hermetic closure preferably plastic, without restricting the metal in food grade or surgical alloys to protect the photo sensitivity which is the sensitivity that probiotics have to the action of light, this can reach affect its viability, remember that the ideal is total darkness that is how they actually live in the gastrointestinal tract in the host (human). Maintaining the temperature of the probiotic mixture in a range from 27 to 42 0 C, preferring standard deviations of no more than 4 0 C.
- said mixture is poured into a container and emptied into another container from mouth to mouth, repeating this operation several times. Then the prebiotic mixture and the probiotic mixture are slowly poured into a non-translucent container with a tight seal, remember that the probiotic membrane is. highly sensitive and sudden movements destroy it by killing the probiotic.
- this symbiotic-synergistic mixture is integrated, close the container that contains them and take it to a laboratory oven, leave it in incubation for at least 24 hrs. at 37.5 +/- 20% 0 C. this should generate probiotic reproduction conditions, since the first fragmentation normally occurs between 24 and 48 hrs. when the conditions of PH and temperature are adequate.
- Probiotics at least 1 x 10 6 UCF ' s per gram of synergistic symbiotic mixture Prebiotics at least 2.0 gr. per portion or application.
- a.- In food yes, the functional food is fried, the probiotics die.
- b.- In Foods yes, they are cooked to more than 60 degrees Celsius the probiotics die.
- c- Since the probiotics are alive and active, cold chain storage is required, between 5 and 14 degrees Celsius, when the percentages of water are high, more than 50%, since the bacteria will initiate a segregation cycle of acids, enzymes and reproduction as they get closer to 37 degrees Celsius. What will alter the color and taste of food.
- GeI semi liquid and on the other the synergistic symbiotic mixture allow to incorporate without stirring, that it rests at least 10 min.
- the synergistic symbiotic mixture provides live and active probiotics.
- the synergistic symbiotic mixture can be added to primary foods, processed or beverages taking care of the restrictions described above and following the recommendations that the liquid bases are refrigerated.
- the viscosity of the synergistic symbiotic mixture can be regulated. 6.- The synergistic symbiotic mixture can be frozen.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0823218-0A2A BRPI0823218A2 (pt) | 2008-11-21 | 2008-11-21 | Método para obter uma mistura de probióticos, prebióticos nutrientes com ação simbiótica sinergística |
| MX2011003858A MX354119B (es) | 2008-11-21 | 2008-11-21 | Una mezcla para preparar un alimento funcional con acción simbiótica sinérgica que comprede: por lo menos una cepa probiótica, un solución prebiótica y nutrientes para consumo humano y un método para obtener la misma. |
| ES08878299T ES2719096T3 (es) | 2008-11-21 | 2008-11-21 | Método para obtener una mezcla de probióticos, prebióticos nutrientes con acción simbiótica sinérgica |
| US13/127,950 US20110212224A1 (en) | 2008-11-21 | 2008-11-21 | Method for obtaining a mixture of probiotics, prebiotics nutrients with synergistic symbiotic action |
| EP08878299.0A EP2347661B1 (en) | 2008-11-21 | 2008-11-21 | Method for obtaining a mixture of probiotics, nutrient prebiotics having synergistic symbiotic action |
| PCT/MX2008/000159 WO2010059022A1 (es) | 2008-11-21 | 2008-11-21 | Método para obtener una mezcla de probióticos, prebióticos nutrientes con acción simbiótica sinergica |
| CL2011001226A CL2011001226A1 (es) | 2008-11-21 | 2011-05-26 | Mezcla funcional para un alimento funcional que combina al menos una cepa probiotica con al menos una cantidad de 1x10 6 ufc, una solucion prebiotica y nutrientes; alimentos que comprenden la mezcla funcional; metodo para obtener la mezcla funcional. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/MX2008/000159 WO2010059022A1 (es) | 2008-11-21 | 2008-11-21 | Método para obtener una mezcla de probióticos, prebióticos nutrientes con acción simbiótica sinergica |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2010059022A1 true WO2010059022A1 (es) | 2010-05-27 |
Family
ID=42198321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/MX2008/000159 WO2010059022A1 (es) | 2008-11-21 | 2008-11-21 | Método para obtener una mezcla de probióticos, prebióticos nutrientes con acción simbiótica sinergica |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20110212224A1 (pt) |
| EP (1) | EP2347661B1 (pt) |
| BR (1) | BRPI0823218A2 (pt) |
| CL (1) | CL2011001226A1 (pt) |
| ES (1) | ES2719096T3 (pt) |
| MX (1) | MX354119B (pt) |
| WO (1) | WO2010059022A1 (pt) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012170047A2 (en) * | 2010-07-13 | 2012-12-13 | Hero Nutritionals, LLC | Chewable supplement with live microorganisms |
| WO2013045724A1 (es) | 2011-09-30 | 2013-04-04 | Universidad Miguel Hernández De Elche | Productos gelificadqs prqbióticos o simbióticos y procedimiento para su obtención |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE1251123A1 (sv) * | 2012-10-05 | 2014-04-06 | Indevex Ab Publ | Födoämnesprodukt |
| UA116550C2 (uk) * | 2012-11-06 | 2018-04-10 | Гонсалес-де Ла Торре Хав'єр | Комбінація мікроінкапсульованого бактеріального консорціуму з протеолітичними ферментами для деградації глютену, її застосування та спосіб одержання вказаного бактеріального консорціуму |
| CN104740138A (zh) * | 2013-12-31 | 2015-07-01 | 深圳华大基因科技有限公司 | 包含芦荟、益生菌和益生元的组合物及其用途 |
| MX2015010290A (es) * | 2015-08-10 | 2016-07-12 | Vicente Reyes Cervantes | Método y proceso de enriquecimiento de un fructano de agave en una bebida prebiótca. |
| US20210038656A1 (en) * | 2017-11-03 | 2021-02-11 | Nature's Sunshine Products, Inc. | Methods and compositions to enhance metabolic detoxification systems |
| CN110378194A (zh) * | 2019-05-10 | 2019-10-25 | 中国石油大学(华东) | 基于精细空间网络的人体动作识别方法 |
| US20210321648A1 (en) * | 2020-04-16 | 2021-10-21 | John Martin | Acoustic treatment of fermented food products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012170047A2 (en) * | 2010-07-13 | 2012-12-13 | Hero Nutritionals, LLC | Chewable supplement with live microorganisms |
| WO2012170047A3 (en) * | 2010-07-13 | 2014-04-03 | Hero Nutritionals, LLC | Chewable supplement with live microorganisms |
| WO2013045724A1 (es) | 2011-09-30 | 2013-04-04 | Universidad Miguel Hernández De Elche | Productos gelificadqs prqbióticos o simbióticos y procedimiento para su obtención |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2347661A4 (en) | 2015-03-04 |
| US20110212224A1 (en) | 2011-09-01 |
| CL2011001226A1 (es) | 2011-11-11 |
| MX2011003858A (es) | 2011-05-02 |
| MX354119B (es) | 2018-02-14 |
| EP2347661A1 (en) | 2011-07-27 |
| EP2347661B1 (en) | 2019-01-09 |
| ES2719096T3 (es) | 2019-07-08 |
| BRPI0823218A2 (pt) | 2014-10-14 |
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