WO2016179639A1 - Compositions probiotiques et leurs utilisations - Google Patents

Compositions probiotiques et leurs utilisations Download PDF

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Publication number
WO2016179639A1
WO2016179639A1 PCT/AU2016/000165 AU2016000165W WO2016179639A1 WO 2016179639 A1 WO2016179639 A1 WO 2016179639A1 AU 2016000165 W AU2016000165 W AU 2016000165W WO 2016179639 A1 WO2016179639 A1 WO 2016179639A1
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Prior art keywords
bacteria
composition according
probiotic
probiotic composition
cfu
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PCT/AU2016/000165
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English (en)
Inventor
Ro MARKSON
Original Assignee
Markson Ro
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Priority claimed from AU2015901740A external-priority patent/AU2015901740A0/en
Application filed by Markson Ro filed Critical Markson Ro
Publication of WO2016179639A1 publication Critical patent/WO2016179639A1/fr

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Classifications

    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/889—Arecaceae, Palmae or Palmaceae (Palm family), e.g. date or coconut palm or palmetto
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
    • A23V2200/3204—Probiotics, living bacteria to be ingested for action in the digestive tract
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid

Definitions

  • the present invention relates generally to the digestive tract and digestive health, More specifically, the present invention relates to probiotic compositions and methods for their use.
  • the enterohepatic circulation generally involves conjugation of metabolites to a polar group (e.g. sulfate, taurine, glucuronic acid, glutathione, or glycine) in the liver.
  • a polar group e.g. sulfate, taurine, glucuronic acid, glutathione, or glycine
  • Enzymes produced by intestinal bacteria deconjugate the metabolites making them more easily absorbed by intestinal mucosa.
  • Enzymes produced by intestinal bacteria are also important in the metabolism of various vitamins (e.g. vitamin K, vitamin Bj 2 , thiamin, folic acid), and are capable of fermenting indigestible carbohydrates to short chain fatty acids (e.g.
  • Intestinal bacteria also maintain relatively stable numbers and type over time inhibiting infection by non-native pathogenic bacteria and fungi, for example, by production of antimicrobial substances including short-chain fatty acids and bacteriocins. Intestinal bacteria have also been implicated in the production of anti- carcinogenic chemicals and stimulating the development and/or activity of the immune system.
  • probiotic bacteria e.g. antibiotics and steroids, other specific medicines, increased acidity in the digestive system (e.g. poor diet, constipation or diarrhoea), fatigue, yeast overgrowth, irritable bowel syndrome, and other intestinal conditions. Supplementing the diet with probiotic bacteria ('probiotics') represent a means of combating the deleterious imbalance of native intestinal bacteria. Apart from inhibiting colonisation of the intestinal tract by non-nati ve pathogenic bacteria, probiotics have been associated with positive outcomes in the treatment of diarrhoea, Crohn's disease, inflammatory bowel disease, irritable bowel syndrome, and recurrent pouchitis. They are also beneficial in urogenital health, the prevention/treatment of allergies (e.g. skin conditions such as eczema), and can assist in reducing adverse effects arising from antibiotics.
  • allergies e.g. skin conditions such as eczema
  • probiotic bacteria In order to exert their beneficial effects probiotic bacteria must be alive when administered to an individual, and they must survive in sufficient numbers within the medium in which they are delivered. They must also retain their genetic and physical stability during storage along and maintain properties responsible for their health benefits upon consumption during manufacture and storage in the delivery medium.
  • Probiotic bacteria exert their beneficial effects at least in part via production of lactic acid. Lactic acid-producing bacteria are commonly used in the fermentation of dairy products in which they convert lactose to lactic acid. Consequently, dairy products such as yoghurt and kefir are widely used as a medium for the growth and delivery of probiotic bacteria to individuals.
  • dairy-based probiotic preparations For example, numerous individuals are lacking in intestinal lactase, a mucosal enzyme responsible for hydrolysing lactose. This means that the lactose is not adequately digested or absorbed, and upon reaching the large intestine it undergoes vigorous bacterial fermentation causing distention, flatus, and diarrhea. Additionally, dairy probiotic fonnulations often suffer from having a relatively short shelf-life and can spoil relatively quickly. The concentration of probiotic bacteria grown in dairy products can also be limited meaning that more medium needs to be utilised and in some cases consumed.
  • the present inventors have identified probiotic formulations that address one or more deficiencies noted in currently available probiotic products.
  • the present invention provides a probiotic composition
  • a probiotic composition comprising: coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, wherein the saccharides are supplementary to any present in the coconut milk, the bacteria, or both.
  • the present invention provides use of coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, in the preparation of a medicament for preventing or treating an intestinal infection by pathogenic bacteria in a subject, wherein the saccharides are supplementary to any present in the coconut milk, the bacteria, or both.
  • the present invention provides coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, for use in preventing or treating an intestinal infection by pathogenic bacteria in a subject, wherein the saccharides are supplementary to any present in the coconut milk, the bacteria, or both.
  • the present invention provides use of coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, in the preparation of a medicament preventing or treating an intestinal disease or condition in a subject, wherein the saccharides are supplementary to any present in the coconut milk, the bacteria, or both, and wherein the intestinal disease or condition is selected from the group consisting of: diarrhoea, Crohn's disease, ulcerative colitis, inflammatory bowel disease, irritable bowel syndrome, and recurrent pouchitis.
  • the present invention provides coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, for use in preventing or treating an intestinal disease or condition in a subject, wherein the saccharides are supplementary to any present in the coconut milk, the bacteria, or both, and wherein the intestinal disease or condition is selected from the group consisting of: diarrhoea, Crohn's disease, ulcerative colitis, inflammatory bowel disease, irritable bowel syndrome, and recurrent pouchitis.
  • the bacteria are lactobacillus bacteria, lactococcus bacteria, bifidobacteria, or any combination thereof.
  • the lactobacillus bacteria are selected from the group consisting of: L. acidophilus, L. fermentum, L. paracasei, L. brevis, L. gasseri, L. plcmtarum, L. bulgaricus, L. helvelicus, L. renteri, L. casei, L. jensenii, L. rhamnosus, L. crispatus, L. johnsonii, L. salivarius, and any combination thereof.
  • the lactobacillus bacteria comprise or consist of L. plcmtarum strain LM.
  • the lactococcus bacteria are selected from the group consisting of: L. lactis, L. lactis subsp. lactis, L. lactis subsp. cremoris, and combinations thereof.
  • the lactococcus bacteria comprise or consist of L. lactis and L. lactis subsp. Cremoris.
  • the bifidobacteria are selected from the group consisting of: B. adolescentis, B. breve, B. longum, B. animalis, B. infantis, B. thermophilum, B. bifidum, B. laciis, and any combination thereof.
  • the probiotic composition or medicament further comprises one or more additional components selected from a thickening agent, a prebiotic, a flavouring agent, and citric acid, wherein the one or more additional components are supplementary to the bacteria, coconut milk and saccharides.
  • the prebiotic is selected from the group consisting of polysaccharides, mucopolysaccharides, oligosaccharides, galactooligosaccharides, fructooligosaccharides, inulin, vitamins, harvested metabolic products of biological organisms, amino acids, nutrient precursors, proteins, lipids, Sunfiber®, Larch Arabinogalactan, Kirkman's Pre-BioTM Fiber Powder, and any combination thereof.
  • the thickening agent is selected from the group consisting of pectin, citrus pectin, modified citrus pectin, kuzu, kuzu root starch, starch, polymerised whey protein, agar powder, gelatin, guar gum, arabic gum, Sunfiber and any combination thereof.
  • the thickening agent is citrus pectin, kuzu root starch, or a combination thereof.
  • the flavouring is selected from the group consisting of coconut flavouring, vanilla flavouring, and a combination thereof.
  • the saccharides are a component of fruit juice that included in the composition or medicament.
  • the fruit juice is pear juice or concentrated pear juice.
  • the composition or medicament comprises between 10% and 80%, between 20% and 70%, between 30% and 60%, between 40% and 60%, between 45% and 55%, or between 45% and 50%) fruit juice.
  • the coconut milk additionally comprises carob bean gum.
  • the composition or medicament comprises between 10% and 80%, between 20% and 70%, between 30% and 60%, between 40% and 60%, between 45% and 55%, or between 45% and 50% coconut milk.
  • the composition or medicament pH is between 4.0 and 6.5, between 4.5 and 6.0, between 4.0 and 5.5, between 4.5 and 5.5, or between 4.5 and 5.5.
  • the composition or medicament comprises more than 50 x 10 6 , more than 60 x 10 6 , more than 70 x 10 6 , more than 75 x 10 6 , more than 80 x 10 6 , more than 1 x 10 7 , more than 1 x 10 8 , more than 1 x 10 9 , more than 1 x 10 10 , more than 1 x 10 1 1 , or more than 1 x 10 12 , colony forming units (probiotic units) per millilitre (mL).
  • the composition or medicament comprises more than 50 x l O 6 , more than 60 x 10 6 , more than 70 x 10 6 , more than 75 x 10 6 , more than 80 x 10 6 , more than 1 x 10 7 , more than 1 x 10 8 , more than 1 x 10 9 , more than 1 x 10 10 , more than 1 x 10 11 , or more than 1 x 10 12 , colony forming units (probiotic units) per millilitre (mL) after treatment of the composition or medicament under conditions suitable for the probiotic bacteria to fennent the saccharides to one or more products, wherein the products comprise lactic acid.
  • probiotic units per millilitre
  • the composition or medicament is: lactose free, dairy free, vegan, organic, or any combination thereof.
  • the composition or medicament does not contain any one or more of: skim milk, dairy butter, soy, soy milk, or soy product.
  • the present invention provides a method for preventing or treating an intestinal infection by pathogenic bacteria in a subject, the method comprising orally administering the composition according to the first aspect to the subject.
  • the bacterial infection arises from bacteria selected from the group consisting of: Salmonella, Escherichia, Staphylococcus, Proteus, and any combination thereof.
  • the bacterial infection is an infection of the large intestine.
  • the present invention provides a method for preventing or treating an intestinal disease or condition in a subject, the method comprising orally administering the composition according to the first aspect to the subject, wherein the intestinal disease or condition is selected from the group consisting of: diarrhoea, Crohn's disease, ulcerative colitis, inflammatory bowel disease, irritable bowel syndrome, and recurrent pouchitis.
  • the subject is a human subject.
  • composition also includes a plurality of compositions.
  • composition “comprising” means “including.” Variations of the word “comprising”, such as “comprise” and “comprises,” have correspondingly varied meanings.
  • a probiotic composition “comprising” components X and Y may consist exclusively of components X and Y or may include one or more additional components ) (e.g. component Z).
  • terapéuticaally effective amount includes within its meaning a non-toxic but sufficient amount of an agent or composition for use in the present invention to provide the desired therapeutic effect.
  • the exact amount required will vary from subject to subject depending on factors such as the species being treated, the age and general condition of the subject, the severity of the condition being treated, the particular agent being administered, the mode of administration and so forth. Thus, it is not possible to specify an exact “effective amount” applicable to all embodiments. However, for any given case, an appropriate "effective amount” may be determined by one of ordinary skill in the art using only routine experimentation.
  • a “subject” includes any animal of economic, social or research importance including bovine, equine, ovine, primate, avian and rodent species.
  • a “subject” may be a mammal such as, for example, a human or a non-human mammal.
  • prebiotic encompasses an ingredient that can be utilised as a nutrient by a given bacterial strain as a source of energy, for example, growth, biomolecule production, replication, and/or other biological activity.
  • prebiotics include polysaccharides, mucopolysaccharides, oligosaccharides, galactooligosaccharides, fructooligosaccharides, polydextrose, inulin, vitamins, harvested metabolic products of biological organisms, amino acids, nutrient precursors, proteins, lipids, Sunfiber®, Larch Arabinogalactan, Kirkman's Pre-BioTM Fiber Powder, and any combination thereof.
  • the ingredient may stimulate the growth and/or activity of probiotic intestinal bacteria administered to a host organism that is incapable or substantially incapable of digesting the ingredient.
  • the ingredient may be a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon that can improve the health of the host.
  • the term "probiotic” refers to live microorganisms (e.g. bacteria) which are beneficial to the health of a recipient when administered at appropriate dosages.
  • the exact dosage required will vary from subject to subject depending on factors such as the species being treated, the age and general condition of the subject, the severity of any disease or condition being treated if applicable, and/or the nature and/or quantity of other components administered with the live microorganisms. Thus, it is not possible to specify an exact dosage that would be applicable to all embodiments. However, for any given case, an appropriate dosage may be determined by one of ordinary skill in the art using only routine experimentation.
  • a polypeptide of between 10 residues and 20 residues in length is inclusive of a polypeptide of 10 residues in length and a polypeptide of 20 residues in length.
  • probiotic formulations A number of deficiencies exist in currently available probiotic formulations. For example, numerous probiotic formulations contain are dairy-based which can be detrimental to individuals who are lactose-intolerant. Additionally, current probiotic formulations often suffer from having a relatively short shelf-life and can spoil relatively quickly. The concentration of probiotic bacteria in existing probiotic formulations can also be limited which can be detrimental in terms of production cost, convenience of use and effectiveness.
  • the present inventors have developed probiotic formulations that address at least one deficiency present in existing probiotic formulations. For example, the formulations of the present invention are lactose free, thus avoiding detrimental outcomes in lactose- intolerant recipients. They exhibit an extended shelf-life in comparison to a number of currently available probiotic preparations. Additionally, the formulations described herein contain a significantly higher number of colony forming units/probiotic units per volume than numerous other currently available products.
  • the present invention broadly relates to improved probiotic formulations and methods for their use.
  • Probiotic formulations according to the present invention comprise probiotic bacteria in coconut milk, saccharides for fermentation by the probiotic bacteria, and optionally additional components.
  • the additional components may include, for example, any one or more of: thickening agent(s), prebiotic(s), flavouring agent(s), citric acid(s), and/or gelling agents(s). These additional components are additive in the sense that they are distinct/separate from the probiotic bacteria in coconut milk, and saccharides.
  • the probiotic compositions of the present invention comprise at least one species of probiotic bacteria.
  • the probiotic bacteria are considered to be bacteria that provide a health benefit when administered to a subject such as a human or an animal .
  • the probiotic bacteria need to be administered in an adequate amount (e.g. a therapeutically effective amount), which can readily be determined by a person of ordinary skill in the art.
  • an adequate amount e.g. a therapeutically effective amount
  • metabolites produced by the probiotic bacteria e.g. lactic acid
  • probiotic bacteria that may be included in the probiotic compositions described herein include those from any one or more of the following genera: Aerococcus, Bacillus, Bacteroides, Bifidobacterium, Clostridium, Enterococcus, Fusobacterium, Kocuria, Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus, Oenococcus, Pediococcus, Peptostrepococcus, Propionibacterium, Staphylococcus, Streptococcus, and Weissella.
  • probiotic bacterial species that may be included in the probiotic compositions include, but are not limited to: Bacillus capillosus, Bacillus coagulans, Bacillus lentils, Bacillus licheniformis, Bacillus mesentericus, Bacillus natio, Bacillus pumilus, Bacillus subtilis; Bacteroides amylophilus, Bacteroides ruminocola, Bacteroides suis; Bifidobacterium adolescends, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lac/is, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium thermophilum; Enterococcus cremoris, Enterococcus diacetylactis, Enterococcus faechim, Enterococcus inter
  • hulgaricus Lactobacillus casei, Lactobacillus cellobiosus, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus delbrueckii ss. hulgaricus, Lactobacillus farciminis, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus helveti ' cus, Lactobacillus jensenii, Lactobacillus johnsonii, Lactobacillus lactis, Lactobacillus lactis subsp. lactis, Lactobacillus lactis subsp.
  • cremoris Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus plantarum strain LM, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus salivarius; Leuconostoc mesenteroides; Pediococcus acidilactici; Pediococcus pentosaceus; Propionihacterium freudenreichii, Propionibacterium shermanii; Staphylococcus carnosiis, Staphylococcus xylosus; Streptococcus infantarius, Streptococcus salivarius ss. thermophilus, Streptococcus thermophilus, and Streptococcus lactis.
  • Probiotic bacteria for inclusion in the compositions of the present invention may be derived from a variety of different sources including commercial sources, including but not limited to international depositories (e.g. America Type Culture Collection - ATCC) and other national equivalents (e.g. Collection Nationale De Cultures De Microorganismes - CNC ; China General Microbiological Culture Collection Center - CGMCC, and the like).
  • international depositories e.g. America Type Culture Collection - ATCC
  • other national equivalents e.g. Collection Nationale De Cultures De Microorganismes - CNC ; China General Microbiological Culture Collection Center - CGMCC, and the like.
  • the probiotic compositions comprise Lactobacillus plantarum (e.g. Lactobacillus plantarum strain LM).
  • Lactobacillus plantarum e.g. Lactobacillus plantarum strain LM.
  • the probiotic compositions comprise a mixture of Lactococcus and Lactobacillus strains; Lactococcus and Bifidobacterial strains; Bifidobacterial and Lactobacillus strains; or Lactococcus, Lactobacillus and Bifidobacterial strains.
  • the probiotic compositions comprise a mixture of Lactococcus and Lactobacillus strains.
  • the compositions may comprise a mixture of Lactobacillus plantarum (e.g. Lactobacillus plantarum strain LM), Lactobacillus lactis subsp. Lactis ⁇ Lactobacillus lactis), and Lactobacillus lactis subsp. cremoris (/,. Cremoris).
  • Probiotic bacteria included in the compositions of the present invention are preferably alive, although the skilled person will realise that at least a small proportion of bacteria in the compositions may not be.
  • the live bacteria may be replicating or non- replicating, and are preferably capable of metabolising.
  • the probiotic bacteria may be present in the compositions at least: 5 x 10 9 colony forming units (CFU) per serving of the composition, 6 x 10 9 CFU per serving, 7 x 10 9 CFU per serving, 8 x 10 9 CFU per serving, 9 x 10 9 CFU per serving, 10 x 10 9 CFU per serving, 1 1 x 10 9 CFU per serving, 12 x 10 9 CFU per serving, 13 x 10 9 CFU per serving, 14 x 10 9 CFU per serving, 15 x 10 9 CFU per serving, 16 x 10 9 CFU per serving, 17 x 10 9 CFU per serving, 18 x 10 9 CFU per serving, 19 x 10 9 CFU per serving, or 20 x 10 9 CFU per serving.
  • CFU colony forming units
  • preferred serving sizes include 50mL, 60mL, 70mL, 80mL, 90mL and l OOmL.
  • the probiotic bacteria may be present in the compositions at least: 5 x 10 9 colony forming units (CFU) per 80mL serving of the composition, 6 x 10 9 CFU per 80mL serving, 7 x 10 9 CFU per 80mL serving, 8 x 10 CFU per 80mL serving, 9 x l O 9 CFU per serving, 10 x 10 9 CFU per 80mL serving, 1 1 x 10 9 CFU per 80mL serving, 12 x 10 9 CFU per 80mL serving, 13 x 10 9 CFU per 80mL serving, 14 x 10 9 CFU per 80mL serving, 15 x 10 9 CFU per 80mL serving, 16 x 10 CFU per 80m L serving, 17 x 10 9 CFU per 80m L serving, 18 x 10 9 CFU per 80mL serving, 19 x 10 9 CFU per 80mL serving, or 20 x 10 9 CFU per 80mL serving.
  • CFU colony forming units
  • the probiotic compositions of the present invention comprise coconut milk.
  • coconut milk comprises a mixture of coconut meat and water. It derives from mature/brown coconut from which meat is grated and mixed with a small amount of water.
  • the fat content of coconut milk is predominantly made up of saturated fats (i.e. triglycerides with only saturated fatty acids), and may vary from, for example 5-10% fat content (thin coconut milk) to for example, 20-25% fat content (thick coconut milk).
  • saturated fats i.e. triglycerides with only saturated fatty acids
  • coconut milk is available commercially and methods for its preparation are well known in the art.
  • compositions according to the present invention may comprise coconut milk with any fat content such as, for example, at least: 1% (v/v), 2% (v/v), 3% (v/v), 4% (v/v), 5% (v/v), 6% (v/v).
  • the coconut milk may comprise a gelling agent.
  • gelling agents include carob bean gum, locust bean gum, and the like.
  • the gelling agent may be used in an amount suitable to achieve a desired texture of the compositions, as can be readily optimised by persons of ordinary skill in the art.
  • the coconut may be included in the compositions of the present invention in any suitable amount.
  • the coconut milk may constitute at least: 10% (v/v) of the total composition, 20% ( v/v) of the total composition, 30% (v/v) of the total composition, 40% (v/v) of the total composition, 50% (v/v) of the total composition, 60% (v/v) of the total composition, 70% (v/v) of the total composition, or 80% (v/v) of the composition.
  • the compositions comprise between 35% (v/v) and 65% (v/v) coconut milk, between 35% (v/v) and 60% (v/v) coconut milk, between 40% (v/v) and 65% (v/v) coconut milk, between 40% (v/v) and 60% (v/v) coconut milk, between 45% (v/v) and 60% (v/v) coconut milk, between 45% (v/v) and 55% (v/v) coconut milk, or between 45% (v/v) and 50% (v/v) coconut milk.
  • the probiotic compositions of the present invention comprise saccharides.
  • the saccharides may be additional to any saccharides that may be or are present in the probiotic bacteria and/or the coconut milk and/or any other component of the compositions.
  • the saccharides may serve as feed material for the probiotic bacteria to produce metabolites such as, for example, lactic acid, acetic acid, lineolic acid and the like, by fermentation.
  • Any suitable saccharide or mixtures thereof capable of fermentation by probiotic bacteria may be included in the compositions.
  • suitable saccharides include fermentable monosaccharides, oligosaccharides (e.g. disaccharides), polysaccharides, and mixtures thereof.
  • the monosaccharide may, for example, be a hexose or a pentose.
  • pentose saccharides include, but are not limited to, arabinose, lyxose, ribose, ribulose, xylose, xylulose, and any combination thereof.
  • hexose saccharides include, but are not limited to, allose, altrose, fructose, galactose, glucose, idose, mannose, psicose, sorbose, tagatose, talose, and any combination thereof.
  • Additional examples of suitable monosaccharides include: trioses including aldotrioses (e.g.
  • ketotrioses e.g. dihydroxyacetone
  • tetroses including aldotetroses (e.g. threose and erythrose) and ketotetroses (e.g. erythrulose)
  • pentoses including aldopentoses (e.g. lyxose, ribose, arabinose, deoxyribose and xylose) and ketopentoses (e.g. xylulose and ribulose)
  • hexoses including aldohexoses (e.g.
  • ketohexoses e.g. fructose, psicose, tagatose and sorbose
  • heptoses including keto-heptoses (e.g. sedoheptulose and mannoheptulose)
  • octoses including octolose and 2-keto-3-deoxy-manno-octonate
  • nonoses including sialose.
  • Non-limiting examples of disaccharide fragments that may be produced by the methods described herein include, but are not limited to, sucrose, lactose, maltose, trehalose, cellobiose, laminaribiose, xylobiose, gentiobiose, isomaltose, mannobiose, kojibiose, rutinose, nigerose, and melibiose.
  • the oligosaccharides may, for example, include cellobiose, fructo-oligosaccharides (FOS), galactooligosaccharides (GOS), glucooligosaccharides, lactulose, lactose, maltose, mannooligosaccharides, mannanoligosaccharides, sucrose, raffinose, trehalose, xylooligosaccharides (XOS), and any combination thereof.
  • FOS fructo-oligosaccharides
  • GOS galactooligosaccharides
  • glucooligosaccharides lactulose
  • lactose lactose
  • maltose mannooligosaccharides
  • mannanoligosaccharides sucrose, raffinose, trehalose
  • XOS xylooligosaccharides
  • the polysaccharides may, for example, include arabinoxylans, cellulose, chitin cyclodextrin, glycogen, guar gum, gum arabic, pectins and starches.
  • the saccharides may be provided in an amount suitable for the probiotic bacteria to produce sufficient levels of metabolites (e.g. lactic acid, acetic acid, Hneolic acid and the like) and so assist in providing a beneficial health effect to a subject. Additionally or alternatively, the saccharides may be provided in an amount suitable for the probiotic bacteria to survive during manufacture of the compositions and/or storage of the compositions. The particular amount of saccharides included will depend on the identity and concentration of the probiotic bacteria in the compositions, and other related factors. Such factors can be tested and the amount of saccharides optimised without difficulty by persons of ordinary skill in the art.
  • metabolites e.g. lactic acid, acetic acid, Hneolic acid and the like
  • the saccharides are provided in the form of a fruit juice (e.g. pear blend) which is added to the probiotic composition.
  • the fruit juice may be concentrated.
  • the fruit juice may be included in the compositions of the present invention in any suitable amount, as influenced by the concentration of saccharides desired and their abundance in the particular fruit juice selected.
  • the fruit juice may constitute at least: 10% (v/v) of the total compositi on, 20% (v/v) of the total composition, 30% (v/v) of the total composition, 40% (v/v) of the total composition, 50% (v/v) of the total composition, 60% (v/v) of the total composition, 70% (v/v) of the total composition, or 80%) (v/v) of the composition.
  • the compositions comprise between 35% (v/v) and 65% (v/v) fruit juice, between 35% (v/v) and 60 fruit juice, between 40% (v/v) and 65% (v/v) fruit juice, between 40%o (v/v) and 60%o (v/v) fruit juice, between 45% (v/v) and 60% (v/v) fruit juice, between 45% (v/v) and 55% (v/v) fruit juice, or between 45% (v/v) and 50% (v/v) fruit juice.
  • the probiotic compositions of the present invention may optionally comprise one or more prebiotics.
  • the prebiotic can be utilised as a nutrient by a given bacterial strain as a source of energy, for example, growth, biomolecule production, replication, and/or other biological activity.
  • the prebiotic may, for example, be an oligosaccharide produced from glucose, galactose, hemicellulose, inulin, lactose, maltose, sucrose, starch, xylan, xylose, or any combination thereof.
  • Non-limiting examples of suitable prebiotics include polysaccharides, polydextrose, mucopolysaccharides, oligosaccharides, galactooligosaccharides, fructooligosaccharides, inulin, vitamins, harvested metabolic products of biological organisms, amino acids, nutrient precursors, proteins, lipids, Sunfiber®, Larch Arabinogalactan, Kirkman's Pre-BioTM Fiber Powder, and any combination thereof.
  • the prebiotic may selectively stimulate the growth and/or activity of probiotic intestinal bacteria administered to a subject that is incapable or substantially incapable of digesting the ingredient.
  • the prebiotic(s) may be included in the compositions at any suitable level to achieve the desired growth and/or activity of probiotic bacteria as can be readily determined by persons of ordinary skill in the art.
  • the prebiotic(s) may constitute at least: 0.1 %) (v/v) of the total composition, 0.2% (v/v) of the total composition, 0.3% (v/v) of the total composition, 0.4% (v/v) of the total composition, 0.5% (v/v) of the total composition, 0.6% (v/v) of the total composition, 0.7% (v/v) of the total composition, 0.8% (v/v) of the total composition, 0.9% (v/v) of the composition, 1 .0% (v/v) of the total composition, 1 .2% (v/v) of the total composition, 1 .4% (v/v) of the total composition, 1.6% (v/v) of the total composition, 1 .8% (v/v) of the total composition, 2.0% (v/v) of the total composition, 2.5%
  • the compositions comprise between 0.1% (v/v) and 5% (v/v) prebiotic, between 0.5% (v/v) and 5% (v/v) prebiotic, between 0.5% (v/v) and 4.5% (v/v) prebiotic, between 1% (v/v) and 5% (v/v) prebiotic, between 1 % (v/v) and 4% (v/v) prebiotic, between 2% (v/v) and 5% (v/v) prebiotic, or between 2% (v/v) and 4% (v/v) prebiotic.
  • the probiotic compositions of the present invention may optionally comprise one or more thickening agents.
  • Thickening agents as contemplated herein include at least thickeners and gelling agents.
  • the thickening agents may be used to increase the viscosity of the compositions without substantially modifying the efficacy of other ingredient(s) (e.g. probiotic bacteria) within the compositions.
  • the thickening agents may also increase the stability of the compositions of the present invention.
  • suitable thickening agents include carboxylic acid polymers, polysaccharides, hydrogenated polyisobutene, crosslinked polyacrylate polymers, trihydroxystearin, polyacrylamide polymers, gums, and any combination thereof.
  • Non-limiting examples of suitable gums include acacia, agar, hydroxypropyl guar, algin, alginic acid, amylopectin, calcium carrageenan, sodium carrageenan, sodium carboxymethyl dextran, carrageenan, dextrin, gelatin, gellan gum, hydrated silica, guar gum, propylene glycol alginate, hyaluronic acid, carnitine, sclerotium gum, kelp, guar hydroxypropyltrimonium chloride, potassium carrageenan, hectorite, hydroxypropyl chitosan, karaya gum, calcium alginate, locust bean gum, natto gum, potassium alginate, ammonium alginate, tragacanth gum, xanthan gum, and any combination thereof.
  • the thickening agent may be pectin, citrus pectin, modified citrus pectin, kuzu, kuzu root starch, starch, polymerised whey protein, agar powder, gelatin, guar gum, arabic gum, Sunfiber, or any combination thereof.
  • the thickening agent(s) may be included in the compositions at any suitable level to achieve the desired consistency and texture as can be readily determined by persons of ordinary skill in the art.
  • the thickening agent(s) may constitute at least: 0.1 % (v/v) of the total composition, 0.2% (v/v) of the total composition, 0.3% (v/v) of the total composition, 0.4% (v/v) of the total composition, 0.5% (v/v) of the total composition, 0.6% (v/v) of the total composition, 0.7% (v/v) of the total composition, 0.8% (v/v) of the total composition, 0.9% (v/v) of the composition, 1 .0% (v/v) of the total composition, 1.2% (v/v) of the total composition, 1 .4% (v/v) of the total composition, 1.6% (v/v) of the total composition, 1.8% (v/v) of the total composition, 2.0% (v/v) of the total composition
  • the compositions comprise between 0.1 % (v/v) and 5% (v/v) thickening agent, between 0.5% (v/v) and 5% (v/v) thickening agent, between 0.5% (v/v) and 4.5% (v/v) thickening agent, between 1% (v/v) and 5% (v/v) thickening agent, between 1 % (v/v) and 4% (v/v) thickening agent, between 2% (v/v) and 5% (v/v) thickening agent, or between 2% (v/v) and 4 % (v/v) thickening agent.
  • the probiotic compositions of the present invention may be prepared at a final pH suitable for the replication and/or activity of probiotic bacteria within the compositions.
  • the pH may be selectively suitable for the probiotic bacteria over other forms of bacteria.
  • probiotic compositions of the present invention may be provided at a pH of: between 2.0 and 6.5, between 2.5 and 6.0, between 3.0 and 5.5, between 3.0 and 5.0, between 3.0 and 4.5, between 3.0 and 4.0, between 3.2 and 4.0, between 3.4 and 3.8, or between 3.4 and 3.6.
  • the probiotic compositions may comprise an additional acidifying agent which may be used to achieve the desired pH.
  • an additional acidifying agent e.g. citric acid
  • an appropriate volume of acid e.g. citric acid
  • the probiotic compositions of the present invention may optionally comprise colouring agent(s) and/or flavouring agent(s). Any suitable flavouring and/or colouring agent(s) may be used, provided that the reproduction, growth and/or activity of probiotic bacteria in the composition is not hindered or not substantially hindered.
  • coconut and/or vanilla flavouring agent(s) may be used. Where the flavouring agent(s) are representative of food materials that differ in colour from coconut milk, colouring agent(s) can be utilised to match the colour of the compositions to that of the representative food material. Additionally or alternatively, the flavouring agent(s) may provide the desired colouring effect.
  • the probiotic compositions of the present invention may be fermented during their production.
  • coconut milk may be mixed with an inoculating dose of probiotic bacteria and saccharides (including, but not limited to fruit juice, pear juice) as described herein, and the suspension incubated under suitable conditions in order for the probiotic bacteria to ferment at least a portion of the saccharides.
  • suitable conditions for the fermentation are well known to those of ordinary skill in the field (see, for example, in Heller KJ, Am J Clin Nutr. 2001 Feb;73(2 Suppl):374S-379S).
  • the fermentation may comprise incubating the suspension at a temperature of between 20°C and 60°C, 25°C and 55°C, 30°C and 50°C, 35°C and 50°C, 35°C and 45°C, 37°C and 45°C, or 40°C and 45°C.
  • the suspension may be incubated for a time period of more than: 1 , 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 36 or 48 hours.
  • the suspension may be incubated for a time period of between about: 1 hour and 48 hours, 1 hour and 36 hours, 1 hour and 24 hours, 1 hour and 12 hours, 6 hours and 48 hours, 6 hours and 36 hours, 6 hours and 24 hours, 6 hours and 12 hours, 12 hours and 48 hours, 12 hours and 36 hours, 12 hours and 24 hours, 18 hours and 48 hours, 18 hours and 36 hours, 18 hours and 24 hours, 6 hours and 18 hours, 8 hours and 14 hours, 10 hours and 12 hours.
  • the inoculating dose of probiotic bacteria may be less than the number of probiotic bacteria present in the composition following the fermentation.
  • the concentration of probiotic bacteria in the composition prior to fermentation may be: less than 1 x 10 6 CFU/mL, less than 1 x 10 7 CFU/mL, less than 1 x 10 8 CFU/mL, less than 1 x 10 9 CFU/mL, less than 1 x 10 10 CFU/mL, less than 1 x 10 11 CFU/mL, less than 1 x 10 12 CFU/mL.
  • the concentration of probiotic bacteria in the composition after fermentation may be: more than 1 x 10 6 CFU/mL, more than 1 x 10 7 CFU/mL, more than 1 x 10 8 CFU/mL, more than 1 x 10 9 CFU/mL, more than 1 x 10 10 CFU/mL, more than 1 x 10 1 1 CFU/mL, more than 1 x 10 12 CFU/mL, more than 1 x 10 13 CFU/mL.
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 0.1 x lO 9 CFU/mL and the concentration of probiotic bacteria in the composition after fennentation may be more than 1 x 10 9 CFU/mL;
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 1 x 10 9 CFU/mL and the concentration of probiotic bacteria in the composition after fermentation may be more than 1 x 10 9 CFU/mL:
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 0.1 x 10 9 CFU/mL and the concentration of probiotic bacteria in the composition after fermentation may be more than 1 x 10 10 CFU/mL;
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 1 x 10 9 CFU/mL and the concentration of probiotic bacteria in the composition after fermentation may be more than 1 x 10 10 CFU/mL:
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 0.1 x 10 9 CFU/mL and the concentration of probiotic bacteria in the composition after fermentation may be more than 1 x 10 1 1 CFU/mL:
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 1 x 10 9 CFU/mL and the concentration of probiotic bacteria in the composition after fermentation may be more than 1 x 10 11 CFU/mL;
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 0.1 x 10 9 CFU/mL and the concentration of probiotic bacteria in the composition after fermentation may be more than 1 x 10 12 CFU/mL;
  • the concentration of probiotic bacteria in the composition prior to fermentation may be less than 1 x 10 9 CFU/mL and the concentration of probiotic
  • bacteria in the composition after fermentation may be more than 1 x 10 CFU/mL;
  • the pH of the composition after the fermentation is between: 2.0 and 6.0, 2.0 and 5.0, 2.0 and 4.0, 2.5 and 6.0, 2.5 and 5.0, 2.5 and 4.0, 3.0 and 6.0, 3.0 and 5.0, 3.0 and 4.5, 3.0 and 4.0, 3.0 and 3.5, 3.5 and 6.0, 3.5 and 5.5, 3.5 and 5.0, 3.5 and 4.5, 3.5 and 4.0.
  • compositions are representative non-limiting examples of suitable probiotic compositions according to the present invention. It will be appreciated by persons of ordinary skill in the art that numerous variations and/or modifications can be made to the compositions disclosed in these specific embodiments without extending beyond the scope of the invention as broadly described herein.
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 u , 8 x l O 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v) (pH 3.0-5.5)
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x l O 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch 0. l%-2%
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 u , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • %-2% v/v (pH 3.0-5.5)
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 u , 8 x l O 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice
  • Prebiotic e.g. Sunfiber® 2-5% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Flavouring e.g. coconut and/or vanilla
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 u , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Citric Acid e.g. citric acid
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x l O 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Citric Acid e.g. citric acid
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x l O 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Flavouring e.g. coconut and/or vanilla
  • Citric Acid e.g. citric acid
  • Probiotic bacteria e.g. Lactococci, Lactobacilli and/or Bifidobacteria: at least: 8 x 10 9 , 8 x l O 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Probiotic bacteria e.g. L. Plantar m LMTM, L. lactis subsp. lactis, L. laciis subsp. cremoris
  • Probiotic bacteria at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Probiotic bacteria e.g. L. Plantarum LMTM, L. lactis subsp. lactis, L. lactis subsp. cremoris: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x lO 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Probiotic bacteria e.g. L. Plantarum LMTM, ⁇ . lactis subsp. lactis, L. lactis subsp. cremoris: at least: 8 x lO 9 , 8 x 10 1 , 8 x 10 11 , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Prebiotic e.g. Sunfiber®
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • 0.1 %-2% v/v (pH 3.0-4.5)
  • Probiotic bacteria e.g. L. Planlarum LMTM, L. lactis subsp. lactis, L. lactis subsp. cremoris: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 n , 8 x 10 12 , 8 x 10 13 , 8 x 10 14 , or 8 x lO 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear j uice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Probiotic bacteria e.g. L. Plantarum LMTM, L. lactis subsp. lactis, L. lactis subsp. cremoris: at least: 8 x lO 9 , 8 x 10 10 , 8 x 10 1 1 , 8 x 10 12 , 8 x l O 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Citric Acid e.g. citric acid 0.01 %-l % (v/v)
  • Probiotic bacteria e.g. L. Plantarum LMTM, L. lactis subsp. lactis, L. lactis subsp. cremoris: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 11 , 8 x 10 12 , 8 x l O 13 , 8 x 10 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Citric Acid e.g. citric acid 0.01 %-l% (v/v)
  • Probiotic bacteria e.g. L. Plantation LMTM, L. lactis stibsp. lactis, L. lactis subsp. cremoris: at least: 8 x 10 9 , 8 x 10 10 , 8 x 10 n , 8 x 10 12 , 8 x l O 13 , 8 x l O 14 , or 8 x 10 15 CFU (per 80mL serve)
  • Fruit juice e.g. pear juice 30%-60% (v/v)
  • Thickening agent e.g. Citrus Pectin and/or Kuzu root starch
  • Flavouring e.g. coconut and/or vanilla
  • Citric Acid e.g. citric acid 0.01 %-l% (v/v)
  • Probiotic compositions according to the present invention may be administered to subjects for health purposes.
  • the subjects may be human subjects.
  • administration of the probiotic compositions described herein may hinder or prevent intestinal colonisation by non-native microorganisms (e.g. pathogenic bacteria) which may be pathogenic or otherwise deD imental to recipients of the compositions. Consequently, ill-effects arising from harmful microorganisms and their undesirable metabolites can be avoided.
  • non-native microorganisms e.g. pathogenic bacteria
  • certain embodiments of the present invention relate to methods for preventing or treating an intestinal infection by pathogenic microorganisms in a subject by orally administering a composition according to the present invention.
  • the intestinal infection may be of the large intestine.
  • the infection may arise from colonisation of the intestine by pathogenic bacteria.
  • the bacteria may, for example, be selected from the group consisting of Salmonella, Escherichia, Staphylococcus, Proteus, and any combination thereof.
  • Additional embodiments of the present invention relate to methods for preventing or treating an intestinal disease or condition in a subject by orally administering composition according to the present invention to the subject.
  • the intestinal disease or condition may be selected from the group consisting of: diarrhoea, Crohn's disease, ulcerative colitis, inflammatory bowel disease, irritable bowel syndrome, and recurrent pouchitis.
  • compositions according to the present invention may be administered to improve energy levels, heart health, and/or cognitive function, and/or to relieve stress.
  • compositions according to the present invention can be used in the preparation of medicaments for the prevention or treatment of the aforementioned diseases and conditions to which the methods of the present invention apply.
  • the coconut milk and juice component were mixed.
  • the mix was then flash pasteurized to 185° F.
  • the kuzu root ingredient was then mixed in until dissolved, followed by agitation continually while cooking the mixture to 1 10° F.
  • the cultures were then mixed in until dissolved and the mixture held at 105° F for 24 hours (alternatively the mixture can be held at 105° F until the desired acidification/pH is achieved).
  • Flavour components were then mixed in followed by cooling to commercial refrigeration temperature.
  • the preparation was down packed to 80mL (alternatively to whatever size desired) HDPE or PP bottles/containers.
  • the colony forming unit (CFU)/ 80mL serving noted (16 x 10 6 CFU) assumes a doubling of CFU during fermentation (substrate was started with 8 x 10 6 CFU/serving). 16 x 10 6 CFU is an estimate only, from Vivolac (culture supplier), based on the substrate content, fermentation time, and excellent acidification the cultures produced in coco shot. The estimated finished product is between 12-16 x l O 6 CFU.
  • each formula was used to successfully produce viable probiotic preparations. Based on an inoculating amount of 8 x 10 6 CFU/80mL, post-fermentation CFU is estimated to be in the region of 12-16 x 10 6 CFU/80mL. Safety profile testing revealed low/insignificant counts of contaminating bacteria/fungi. The shelf-life of each formulation is at least 90-120 days.
  • the culture starter packets' CFU from Vivolac were at 100 billion per packet. Each packet was used to ferment 1 Litre, thus 8 billion CFU/80mL serving at time of manufacturing. Significant multiplication is expected upon 24 hours fermentation, taking the CFU potentially as high as 16 billion/80mL serving.
  • the finished product can be fortified with additional probiotic culture if desired.
  • Example 3 preparation of probiotic formulation with and without prebiotics
  • flavours perceptible Slightly Sweet, Sour, Tart, Rich, Natural. Named flavours perceptible

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Abstract

La présente invention concerne une composition probiotique qui comprend : du lait de coco ; des bactéries permettant d'assurer la fermentation de saccharides en acide lactique ; et des saccharides, les saccharides étant supplémentaires aux quelconques saccharides présents dans le lait de coco et/ou les bactéries.
PCT/AU2016/000165 2015-05-13 2016-05-13 Compositions probiotiques et leurs utilisations WO2016179639A1 (fr)

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EP3863656A4 (fr) * 2018-10-10 2022-06-29 Servatus Ltd Procédés de traitement d'affections inflammatoires et d'infections associées
CN113439786A (zh) * 2020-03-27 2021-09-28 农夫山泉股份有限公司 一种椰浆发酵乳及其制备方法
CN115227808A (zh) * 2022-09-20 2022-10-25 山东向日葵生物工程有限公司 德氏乳杆菌保加利亚亚种sf-l-18发酵制品及其制备方法和缓解便秘的应用

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