WO2023043340A1 - Пробиотическая композиция на растительном сырье и способ её получения - Google Patents
Пробиотическая композиция на растительном сырье и способ её получения Download PDFInfo
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- WO2023043340A1 WO2023043340A1 PCT/RU2022/050293 RU2022050293W WO2023043340A1 WO 2023043340 A1 WO2023043340 A1 WO 2023043340A1 RU 2022050293 W RU2022050293 W RU 2022050293W WO 2023043340 A1 WO2023043340 A1 WO 2023043340A1
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Definitions
- SUBSTANCE group of inventions relates to the food industry, and more specifically to functional food products, in particular, to probiotic food products.
- the invention is applicable to the production of products with a high content of essential nutrients enriched with protein, to biopreservatives, to the field of nutrition and medicine.
- the invention can also be used in the composition of medical preparations and in the field of cosmetics, in a feed additive in the field of animal husbandry, and also as a fertilizer.
- the diet of a modern person is dominated by non-functional foods, in which the balance of nutrients is strongly shifted towards a deficiency of some and an excess of other food components.
- the modern world is dominated by the consumption of refined food, inadequate diets, adverse environmental factors, stress that lead to problems of microbiota imbalance, as evidenced by the increasing number and variety of dietary supplements and drugs produced to stimulate the friendly microbiota of the gastrointestinal tract.
- GOST R 52349-2005 introduces and defines the concept of “functional food product” as “a special food product intended for systematic use as part of diets by all age groups of a healthy population, which has scientifically substantiated and proven properties, reduces the risk of developing diseases associated with nutrition, preventing deficiency or replenishing the deficiency of nutrients in the human body, preserving and improving health due to the presence of functional food ingredients in its composition.
- a functional food ingredient is a living microorganism, a substance or complex of substances of animal, vegetable, microbiological, mineral origin or identical to natural, included in the composition of a functional food product in an amount of at least 15% of the daily physiological requirement, per one serving of the product, having the ability to have a scientifically substantiated and confirmed effect on one or more physiological functions, metabolic processes in the human body with a systematic the use of a functional food product containing them.
- Functional food ingredients include physiologically active, valuable and safe for health ingredients with known physical and chemical characteristics, for which properties useful for maintaining and improving health have been identified and scientifically substantiated, and a daily physiological need has been established.
- functional food ingredients currently include:
- vitamin E tocotrienols, folic acid, etc.
- fats and substances associated with fats polyunsaturated fatty acids, plant sterols, conjugated isomers of linoleic acid, structured lipids, sphingolipids, etc.;
- GOST R 52349-2005 does not disclose the possibility of using food raw materials from fungi and algae.
- Functional (processed) foods include:
- GOST R 52349-2005 also introduces and defines the concept of “probiotic food product” as “a functional food product containing, as a physiologically functional food ingredient, specially isolated strains of living microorganisms beneficial to humans (non-pathogenic and non-toxicogenic) that have a beneficial effect on the human body through normalization microflora of the digestive tract. It follows from this definition that a probiotic food product is a special subclass of functional food products with one mandatory component (food strains of live microbes). The presence of functional food ingredients of non-microbial origin in this subclass of products is not specifically specified.
- functional food ingredients of probiotic food products can include any functional food ingredients from plant, animal, microbial raw materials, as well as from fungi and algae. It should be especially noted that any products of this subclass (fermented milk products; tea and rice fungus of microorganism origin; fermented oat yoghurts or fermented vegetable and vegetable juices) are processed functional foods due to the high fermenting, synthetic and sorption activities of food strains of microorganisms.
- the functions of the gastrointestinal tract critically depend on the balance of microorganisms of the normal flora (microbiota), which is often shifted towards pathogenic and conditionally pathogenic microorganisms in people suffering from diseases and / or disorders of the gastrointestinal tract and metabolism.
- the known bioproduct contains a complex of bifidus and lactobacilli according to TU 9222-012-14392386-12 (see http://www.bialgam.ru/assets/images/123/Declaration%20Narilac%20forte%20B%20declaration%20new%2024.01. 19.pdf).
- the well-known bioproduct contains a multi-species consortium of lactobacilli and bifidobacteria in a living biologically active state (1 ml of the product contains at least 1 billion L. acidophilus lactobacilli and at least 100 million B. bifidum and B. longum bifidobacteria, as well as their metabolites (group vitamins B, PP, C, volatile fatty acids, enzymes, essential amino acids)).
- the composition of the well-known bioproduct includes: skimmed milk, starter culture of lactobacilli, a live culture of bifidobacteria. The manufacturer recommends the following method of application: 2-3 times a day 20-30 minutes before meals with a small amount of liquid.
- Dosage recommended by the manufacturer for an adult - 2 tablespoons; children 1-7 years old - 1-3 teaspoons, children 7-12 years old - 2 dessert spoons.
- the duration of the intake is at least 14 calendar days, with the recommendation of a longer intake of the product.
- the shelf life of an unopened package of a biological product is 3 months at a storage temperature of 4+-2 °C.
- Known bioproduct has a number of disadvantages. In particular, it is not suitable for lactose intolerant, dairy intolerant or strict vegan dieters due to its skimmed milk content. It lacks prebiotic dietary fiber, which helps maintain a normal level of intestinal motility and is necessary for the normal functioning of the own microbiota of the gastrointestinal tract. It contains a narrow spectrum of bacterial digestive enzymes (enzymes), which is related to the composition of the nutrient medium (milk). In this environment, there are no complex carbohydrates, respectively, there are no enzymes that digest them. In particular, when a known bioproduct is added to the composition of food with starches, there will be no bacterial enzymes that digest them; in addition, enzymes from a known bioproduct will not take part in the digestion of such food.
- enzymes from a known bioproduct will not take part in the digestion of such food.
- the well-known bioproduct does not contain polyphenols, which serve as a nutrient medium for their own friendly microflora of the gastrointestinal tract.
- the composition of the liquid medium of the bioproduct does not contain the full spectrum of microelements.
- Known bioproduct is obviously not resistant to repeated freeze/thaw cycles due to precipitation of milk proteins, which creates additional difficulties during transportation and storage. High demands are placed on the dairy raw materials for microbiological production, as well as on the production cycle of the bioproduct (sterile conditions due to the fact that milk-based media are not resistant to the germination of harmful microorganisms).
- Known bioproduct has a relatively high cost due to the high cost of the environment and high requirements for the production cycle.
- the shelf life of an opened package is not declared
- the temperature conditions for storing a known bioproduct do not allow it to be kept warm (at room temperature and during transportation).
- the significant disadvantages of the known bioproduct include the presence in its composition of components of animal origin, low prebiotic and functional properties of the product.
- Synbiotic products are known that contain prebiotics and probiotics.
- a series of preparations of biologically active substances Vetom 1.23, 2.25, 2.26, 3.22, 4.24 contains corn extract fermented by microorganisms of the genus Bacillus , sodium chloride, distilled water. Products differ from each other in the species composition of strains focused on the inhibition of one or another pathogenic flora of the gastrointestinal tract. The product is intended for oral administration.
- the disadvantages of these known products include the absence of probiotic bacteria that complement the resident flora of the gastrointestinal tract and stimulate friendly resident microflora.
- the enzymatic digestive activity of known products is limited due to the medium (corn extract) and dosages (4-10 drops per day).
- the cost of this type of known products for regular use is high. Products are not suitable for fermentation of vegetable raw materials and molecular cuisine.
- Komarov powder of the same manufacturer related to synbiotics, which contains Bacillus subtilis bacteria, wheat bran, blue-green algae (spirulina), used as a source of protein, essential amino acids, omega foods and minerals, as well as citric acid.
- the well-known product is an additional source of essential nutrients, dietary fiber, as well as a useful strain of transient bacterium Bacillus subtilis .
- the disadvantage of this known product is the content of wheat bran, the use of which can cause unpleasant and painful sensations in persons with lesions of the gastrointestinal mucosa.
- Another disadvantage of Komarov powder is the lack of probiotic bacteria. This well-known product is not suitable for fermentation of vegetable raw materials and molecular cuisine.
- a method for preparing a biologically active food product is known, disclosed in the patent of the Russian Federation No. RU 2558191 C1, and the known method includes drying the plant medium (oats, rice, millet with the optional addition of oat bran) in a dry oven at 200 ° C for 5 minutes, its grinding, fermentation by species of lactic acid bacteria (residents of the gastrointestinal tract) until a pH of 3.5-4.5 is reached, separation of the supernatant (postbiotics, including lactic acid and other water-soluble substances synthesized by bacteria), to obtain a precipitate containing 39.78% of protein in terms of for dry matter.
- the end products are a precipitate in the form of a creamy mass (1/3 of the original volume) and a supernatant.
- the resulting creamy mass can be used as a dressing for salads, vinaigrettes, and also as a flavoring for sweet dishes.
- the supernatant can be used as an additive to drinks or as an independent drink like kvass.
- the source RU 2558191 C1 indicates that the product has no contraindications for use, is safe, contains high concentrations of live lactobacilli, easily digestible vegetable protein, a number of essential amino acids, and can be recommended for dietary nutrition, in particular for the dietary nutrition of patients with gastrointestinal pathology.
- the disadvantages of the product obtained by the method according to RU 2558191 C1 include:
- biopreservatives lactic acid
- postbiotics prepared on vegetable raw materials, which contain metabolites of strains of probiotic bacteria, as well as components of their walls and enzymes of lysed cells. Recently, postbiotics have become widespread after repeated confirmation of their healing effect on the human body, mainly due to the high stability and long shelf life of such drugs due to the absence of living microorganisms in them.
- metabiotics drugs are LACTIS, MultiLiz and a number of analogues.
- MultiLiz manufactured by Artlife LLC
- state registration certificate KZ.16.01.98.003.E.000642.07.19 dated 07.26.2019 was selected.
- This well-known product is a fermentation product of pumpkin and kombucha by specialized strains of probiotic microorganisms.
- the product contains in liquid form: fermented pumpkin and kombucha puree, prebiotics (pumpkin and kombucha polysaccharides), metabolites of bacteria Lactobacillus casei, L. rhamnosus, L.
- salivarius Bifidobacterium bifidum and their ultralysates (peptide fragments of the cell wall of microorganisms), lactulose, xanthan gum , guar gum, pyridoxine hydrochloride (Vitamin B6), cyanocobalamin (Vitamin B12), glucose.
- the scope of this well-known product declared by the manufacturer - as a biologically active food supplement - an additional source of vitamins B6 and B12.
- the method of application of a well-known product declared by its manufacturer: 1 sachet (5 g) per day, previously diluted in 50 ml of drinking water, consumed within a month.
- live probiotic bacteria are able to adapt flexibly to the conditions of the gastrointestinal tract and the composition of food, actively participating in its digestion and detoxification, as well as in the neutralization of endotoxins.
- live probiotic bacteria have their own extremely high antioxidant activity in the gastrointestinal tract, which is associated with their low tolerance of free oxygen;
- Multilyse contains a fermentate of mixed vegetable and mushroom raw materials (pumpkin and kombucha), supplemented with xanthan and guar gum thickeners.
- xanthan and guar gum thickeners Common between the claimed invention and this known product is the content (but not the spectrum) of prebiotics, polysaccharides, metabolites of probiotic bacteria, including digestive enzymes, lysates of probiotic microorganisms, vitamin composition.
- the absence of active microorganisms, the deficiency of microelements, polyphenols, omega 3 products in the composition of the known product does not allow the use of Multilys and its analogues as a prototype for the claimed invention.
- endogenous enzymes of germinated grains are activated by vernalization, saccharified with endogenous alpha-amylase and maltose or additionally external alpha-amylase and maltose, enzymes are inactivated by high temperature, if necessary, dried and crushed, supplemented with organic materials and / or medicinal herbs, and/or medicinal mushrooms and/or vegetables and their extracts are fermented in an aqueous suspension with beneficial lactic acid bacteria ( Streptococcus sp., Pediococcus sp., Leuconostoc sp., Lactobacillus sp., Bifidobacterium sp.
- the resulting fermented material if necessary, is used in a processed lyophilized form as a functional food ingredient with antioxidant and antidiabetic activities, anti-obesity activity, proven in experiments on laboratory animals, used as part of functional food compositions in the form of a powder, juice concentrate, drink, tablet, suspension , granules, emulsions, capsules and syrup.
- the fermented product can be supplemented with sweeteners (including honey), flavors, physiologically active ingredients such as catechins (catechin, epicatechin and gallocatechin) and vitamins (retinol, ascorbic acid, tocopherol, calciferol, thiamine and riboflavin), minerals (such as calcium, magnesium, chromium, cobalt, copper, fluorides, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc), preservatives, emulsifiers (such as acacia gum, carboxymethyl cellulose, xanthan gum and pectin), acidifiers and thickeners.
- sweeteners including honey
- flavors physiologically active ingredients
- vitamins retinol, ascorbic acid, tocopherol, calciferol, thiamine and riboflavin
- minerals such as calcium, magnesium, chromium, co
- this well-known solution is the use of vegetable raw materials, the stage of saccharification of such raw materials using endogenous or, as an addition, external enzymes, the stage of temperature inactivation of saccharification enzymes, the stage of blending saccharified vegetable raw materials with extracts of medicinal herbs and mushrooms, fruits or vegetables , the stage of fermentation in an aqueous suspension of crushed blended saccharified vegetable raw materials with the help of lactic acid bacteria.
- a functional food ingredient is not intended to be used in its pure form, but only as a raw material for functional food products;
- a known method is described in RF patent No. RU 2332113 C1 for a bio-oat food drink product based on oat raw materials, characterized by a normalized content of soluble oat dietary fiber - 1,3-1,4- ⁇ D-glucan, which underwent a deep processing process using two-stage fermentation , and containing a normalized amount of high molecular weight 1,3-1,4- ⁇ D-glucan, which has maximum bioavailability, to give it non-specific biological properties.
- the known method uses vegetable raw materials (oatmeal is a special case of vegetable raw materials), deep fermentation of raw materials by probiotic microorganisms, and also contains prebiotics and probiotics.
- the disadvantages of the product obtained by this known method include: a deficiency of polyphenols, a deficiency of postbiotics associated with a short period of post-enzymatic accumulation of postbiotics, a deficiency in the composition of trace elements, long periods of preparation of plant materials for fermentation, restrictions on the range of plant materials, a decrease in the number of microorganisms in the product in expiration date (from 1013 to 106-7), a long and excessively high-tech production method, and the unfoundedness of the declared quality criteria of a well-known product (lack of delamination) from the point of view of modern ideas about the functionality of the product.
- Fermented hydrolyzed plant material is known from the prior art (see US patent application No. US 20180327792 A1), as well as the corresponding method and composition obtained on the basis of the mentioned material and method, and the known method consists of three stages.
- the first step of the known method includes the hydrolysis of plant material to obtain a hydrolyzed material of plant origin.
- a starting material for fermentation is obtained, containing a hydrolyzate of plant materials.
- the third step includes the fermentation of the starting fermentation material to obtain fermented plant material compositions.
- the plant material is hydrolyzed to maintain the original content of dietary fiber and the concentration of beta-glucans, after which it is fermented, while certain desirable properties of the original plant material can be maintained, for example, nutrients, whole grain condition, fiber content and beta- glucans, and some organoleptic properties may also vary.
- compositions described in this known solution may be as a prebiotic, glycemic index reducer, immune enhancer, fiber source, soluble fiber source, nutritional supplement, texture modifier, viscosity modifier, or a combination thereof.
- this well-known solution has a number of disadvantages, consisting, in particular, in the deficiency of postbiotics due to the absence of a special stage of their accumulation, the lack of metalloproteins and vitamins of bacterial synthesis due to the absence of a source of trace elements at the stage of enrichment of the fermentate, and also in the absence of the stage of separation of the coarse fraction of raw materials.
- a fermented probiotic drink is produced on the basis of vegetable raw materials (whole grain oat flour) with the addition of natural honey by preliminary sterilization of raw materials, followed by the addition of honey dissolved in water and bacteria of the Lactobacillus fermentum (PC1) strain to a population of 107 (fermentation in for 72 hours), with keeping at 4 °C for 10-14 days for the accumulation of metabolites and postbiotics.
- vegetable raw materials whole grain oat flour
- PC1 Lactobacillus fermentum
- the number of microorganisms in the drink does not decrease, and the amount of postbiotics and metabolites (phenolic acids: gallic, vanillic, coffee, p-coumaric, ferulic, as well as catechin and quercetin polyphenols) increases by more than 50%, while the level of glucose and fructose decreases, there is an increase in the content of antioxidants and short-chain fatty acids (acetic and lactic acid), and the content of the prebiotic beta-glucan does not change.
- postbiotics and metabolites phenolic acids: gallic, vanillic, coffee, p-coumaric, ferulic, as well as catechin and quercetin polyphenols
- Honey is an additional source of antioxidants (phenolic acids and polyphenols) and monosaccharides. It has been shown that after fermentation with lactic acid bacteria, the bioavailability of oat and barley phenolic acids increases up to ⁇ 20-25 times (see Hole AS, Rud I, Grimmer S, Sigl S, Narvhus J, Sahlstr ⁇ m S.
- the disadvantages of the known fermented probiotic drink include: a deficiency of oligopeptides and amino acids, the absence of metalloproteins and bioavailable microminerals, a deficiency in the spectrum of accumulated metabolites and postbiotics due to a poorer composition of the medium.
- the disadvantages of this product are also low probiotic and functional properties of the product, lack of metalloproteins and minerals.
- a method is known, disclosed in the publication of international application No. WO 1991017672 A1, in accordance with which a product is produced based on cereal flour or vegetables and fruits, or cake and meal of plant origin with a high content of dietary fiber, which is soaked in water, then gelatinized and pasteurized, fermented with bifidus and propionic bacteria, if necessary in combination with lactobacilli, if necessary, supplemented with berries / fruits and / or sugars, kept at 5-8 ° C for 7-10 days, after which they are packaged and stored at the same temperature.
- the product obtained by this known method can be modified in terms of functional characteristics and taste by adding special ingredients (such as raw plant components, milk, milk powder or other milk derivatives, soy flour, starch, sugar, natural honey, berries, fruits, vegetables or jams, juices, coffee, cocoa, or food additives in the form of salt, flavoring or coloring agents, stabilizers).
- special ingredients such as raw plant components, milk, milk powder or other milk derivatives, soy flour, starch, sugar, natural honey, berries, fruits, vegetables or jams, juices, coffee, cocoa, or food additives in the form of salt, flavoring or coloring agents, stabilizers).
- This well-known product can be used alone or as a functional ingredient for any food, both plant and animal origin. Declared shelf life is up to 1 week at 5 °C. Exceeding this period leads to a deterioration in the taste of the product due to its souring. In this well-known solution, emphasis is placed on the presence of dietary fiber, probiotic bacteria, lactic acid in the product, as well as high palatability and reduced energy value.
- the functional properties of the well-known product help lower blood cholesterol levels, bind bile acids, and prevent the risk of developing cancer (colon or breast cancer).
- the technical problem solved by the present invention is the need to improve the impact of functional products on the known and important for maintaining and improving the health of the functions of the gastrointestinal tract, with an emphasis on the normalization of microflora and the regulation of metabolism.
- the problem to be solved by the invention is to create a multi-purpose probiotic composition with no contraindications for use, using exclusively vegetable raw materials, containing a wide range of functional ingredients that enhance food digestibility, increase nutritional value and enrich the diet with essential nutrients, microelements in a bioavailable form, normalization and maintenance of the functions of the gastrointestinal tract (including detoxification of the body), normalization and maintenance of a friendly resident microbiota, increasing the shelf life of food products and food raw materials, expanding the arsenal of functional bioproducts available to the population, with the possibility of local (external) and internal (oral, rectal, intranasal) use for health purposes.
- the technical result achieved by using the invention is to increase the probiotic and functional properties of the probiotic composition with an increase in the level of functionality and digestibility of food (active participation in digestion).
- this technical result is accompanied by such beneficial effects as normalization and maintenance of regulatory processes in the body, effective stimulation of friendly resident microbiota, elimination of contraindications for the use of the final product, expansion of the scope of the probiotic composition, maintaining the stability of the properties of the elements of the probiotic composition over time (t .e. long shelf life without loss of properties and maintaining the balance of elements), simplification of the production process of the probiotic composition.
- this problem is solved by a method for the production of a probiotic composition based on vegetable raw materials, according to which natural honey or material of plant origin, which is cereals, legumes, vegetables, fruits, green mass of edible plants, including wild plants, and their by-products (crushed grains, crushed seeds, flakes, granules, flour, juices, solid/semi-liquid/liquid/dry concentrates, pastes and cake), taken individually or in the form of blends of different composition, are enriched at least once with a composition of microelements, converted into a liquid form of a hydrolyzate with a dry matter concentration of 0.2 to 80%, pasteurized, introduced mesophilic and / or thermophilic starter containing strains of food microorganisms, fermented at the optimum temperature for the reproduction of microorganisms until they reach the stationary phase of growth, transferred to the fermentation stage at a suboptimal low temperature before reaching the given x characteristics are filtered from coarse bran particles at least once
- the micronutrient composition may be selected from the group containing at least one of pink (Himalayan) salt, sea salt, seaweed powder, food ingredients or compositions containing a wide range of micronutrients, or any combination thereof.
- thermophilic starter can be represented in embodiments of the invention by at least one of the strains suitable for use in the food industry, from among the species of lacto/bifido/propionic acid bacteria of the following genera: Aerococcus, Bifidobacterium, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Propionibacterium, Sporolactobacillus, Streptococcus, Tetragenococcus, Vagococcus, Weissella , and representatives of other genera of lactobacilli that are not pathogenic for humans, species and strains of microorganisms, both individually and in any possible combination with each other .
- the transfer to the hydrolyzate may be accompanied by its saccharization, or it may be transferred to the hydrolyzate using food alkalis.
- the composition is diluted with water, juice, saline, solution of herbs and plants, syrups or other drinks, edible oils.
- the above specified characteristics for completing the fermentation step at a suboptimal temperature are selected from the group containing: the level of enzyme activity, the composition and quantitative content of vitamins, the content of monomers and / or oligomers of proteins, carbohydrates and fats, the content and composition of short-chain fatty acids, exopolysaccharides, bacteriocins, polyphenols and phenolic acids, natural antioxidants, bioavailable minerals, dietary fiber, amount of postbiotic and/or metabolic layer, pH level, fermentation time at a given temperature, organoleptic properties, or any combination.
- the present invention relates to a plant-based probiotic composition obtained by the method according to the first aspect above, which is characterized by a pH level of from 1.5 to 6.5, the absence of coarse bran particles, the content of the composition of microelements, natural antioxidants of plant origin, polyphenols and phenolic acids of plant and bacterial origin, dietary fibers, peptides, beta-glucans, mono- and oligomers of carbohydrates and proteins, polyunsaturated fatty acids, active microorganisms, accumulated metabolites and postbiotics of microorganisms, minerals in a bioavailable form, hydrolytic and detoxification enzymes, bacteriocins, exopolysaccharides , B vitamins, short chain fatty acids, neurotransmitters and their precursors, heme proteins and other metalloproteins; and mass fraction of solids from 0.2 to 80 wt. %.
- the present invention relates to the use of the probiotic composition according to the above second aspect as a means for health purposes for external and internal use, and the internal use is selected from the group consisting of oral, intranasal and rectal use, and also as at least one of feed animal supplement, human food supplement, cosmetic paste or lotion, fertilizer.
- the probiotic composition is used diluted with physiological or aqueous solutions, solutions of herbs and other natural medicines.
- the present invention also relates to the use of a probiotic composition as a functional food ingredient in at least one of solid foods, drinks and prepared sauces and drinks, as at least one of a detoxifying agent, an ingredient in medical products, a component having effects aimed at against at least one of obesity, symptoms of type II diabetes, pro-inflammatory and toxigenic glycation of biomolecules in elevated levels of postprandial blood sugar, as a concentrate for the preparation of functional foods and/or an additional source of digestive enzymes.
- the invention provides a probiotic product comprising coarse bran retentate obtained after one of the fermentation steps in the method according to the first aspect above, adapted to be used in wet and/or pressed form as at least one of an animal feed supplement, human diet food supplement, cosmetic paste or lotion, fertilizer.
- the proposed group of inventions is characterized, in particular, by an increase in the concentration of postbiotics against the background of an extremely low concentration of monosaccharides and the absence of hidden sugars, the content of a significant amount of oligomers of proteins, carbohydrates and fats, as well as oligopeptides, oligosaccharides, conjugates of polyunsaturated fatty acids (omega 3) and other essential nutrients, prebiotics and dietary fiber.
- the proposed composition contains a wide range of digestive enzymes of bacterial origin, a wide range of microminerals in a bioavailable form.
- probiotics are better preserved in an acidic fermented medium with exopolysaccharides, comparable to the compositions proposed by the applicant, and more easily tolerate the aggressive environment of the gastrointestinal tract.
- the inventive concept is based on the idea that the normalization of the microflora is not the only beneficial characteristic of probiotic foods of any origin. An equally important role is played by functional food ingredients that regulate the metabolism in the human body and, in particular, numerous digestive and non-digestive functions of the gastrointestinal tract and liver.
- Enrichment of food with essential nutrients in the probiotic composition according to the invention is achieved due to the presence of vitamins synthesized by bacteria, vitamins of the original plant material, oligomers and monomers of plant proteins and carbohydrates obtained as a result of fermentation, polyunsaturated fats from the composition of the material and their bacterial conjugates (omega 3), microelements in bioavailable form and metalloproteins.
- Normalization of the secretory function of the human gastrointestinal tract when using a probiotic composition according to the invention is achieved due to the presence of neurotransmitters and their precursors of bacterial origin present among postbiotics in the composition of probiotic food compositions.
- Normalization of the metabolic function of the human gastrointestinal tract when using a probiotic composition according to the invention is achieved due to the presence of detoxification enzymes of bacterial origin in the composition of probiotic food compositions.
- Normalization of the barrier function of the gastrointestinal tract when using a probiotic composition according to the human invention is achieved due to the presence of exopolysaccharides of bacteria, both free and associated with bacterial cells, in the composition of probiotic food compositions.
- Normalization of the detoxification function of the human gastrointestinal tract when using a probiotic composition according to the invention is achieved due to the presence of bacterial detoxification enzymes, sorption of toxins and endotoxins by fermented dietary fibers and bacterial lysates (bacteria shell proteoglycans), as well as due to the antioxidant activity of live bacteria, the presence of short-chain fatty acids, polyphenols and phenolic acids.
- Normalization of the microbiota and effective maintenance of the friendly microflora of the gastrointestinal tract when using the probiotic composition according to the invention is achieved due to the presence of exopolysaccharides (free and associated with bacterial walls), the presence in the product of probiotics that stimulate the resident microflora of the gastrointestinal tract, and prebiotics (fermented dietary fiber, beta-glucans of vegetable and bacterial origin, bacterial exopolysaccharides), as well as the presence of bacteriocins that inhibit the pathogenic and conditionally pathogenic flora of the gastrointestinal tract, bacterial lysates, and minerals in a bioavailable form.
- Normalization of the antioxidant function of the human gastrointestinal tract when using a probiotic composition according to the invention is achieved due to the presence of antioxidants of natural origin in the composition of plant materials and bacteria, additional enrichment with plant polyphenols, and the own antioxidant activity of living microorganisms in the composition of probiotic food compositions.
- the improvement in the interaction between the intestine and the liver when using the probiotic composition according to the invention is achieved due to the presence in the product of short-chain fatty acids of bacterial origin, in particular lactic acid.
- Improving the interaction between the intestines and the brain is achieved due to the presence in the probiotic composition according to the invention of neurotransmitters and their precursors of bacterial origin, as well as the destruction or binding of harmful metabolites of gastrointestinal microorganisms, in particular, pro-inflammatory lipopolysaccharides of gram-negative bacteria.
- Adjustment of the functions of the human gastrointestinal tract and the metabolic activity of the microbiota when using the probiotic composition according to the invention is achieved through the normalization of regulatory processes in the human body.
- the complex effect of the functional ingredients of the probiotic composition according to the invention regulates metabolic processes (regulatory processes) in the human body, improves the functional properties of any food and increases the shelf life of products.
- a long shelf life of the probiotic composition according to the invention is achieved without changing the number of microorganisms due to the presence in the medium of available nutrient nutrients (such as peptides, oligopeptides, amino acids, oligosaccharides, etc.) with the proposed invention.
- nutrient nutrients such as peptides, oligopeptides, amino acids, oligosaccharides, etc.
- the method according to the first aspect of the invention comprises the steps of:
- probiotic composition such modes of hydrolysis by food enzymes and pasteurization are used, the combined effect of which does not lead to the destruction of the prebiotic and bioactive components of the original plant material.
- Food hydrolytic enzymes are used to liquefy vegetable raw materials, which include starch and other polysaccharides, which decompose to a mixture of oligo- and monosaccharides. This (saccharization and liquefaction) makes it possible to obtain a more concentrated environment, favorable for the reproduction and active existence of probiotic bacteria.
- relatively low sterility requirements are imposed, which is due to the fact that the hydrolyzate of the original plant material, containing more than 2.5% sea or Himalayan salt, prevents the reproduction of harmful microorganisms.
- the fermentation medium after fermentation of such a hydrolyzate becomes even less favorable for harmful microorganisms due to its enrichment with bacteriocins and lactic acid from the composition of the starter.
- Enrichment of the product with a multicomponent mineral composition according to the claimed method is carried out before the manufacture of the hydrolyzate of plant material. This ensures the optimal ionic composition of the reaction mixture for the implementation of enzymatic hydrolysis and eliminates the possible surplus of metal ions necessary for the efficient operation of hydrolysis enzymes.
- a distinctive feature of the proposed method for the production of a probiotic composition is the second stage of fermentation (at a low temperature, suboptimal for reproduction of microorganisms). Under these conditions, the consumption of low-energy compounds present in large quantities in the fermentation medium is sufficient both to maintain the number of microorganisms and to accumulate beneficial metabolites and postbiotics in the fermentolysate.
- the lower fermentation temperature also contributes to an increase in the lifetime of bacterial metabolites and postbiotics, in particular, digestive enzymes accumulated at the stage of fast sugar fermentation.
- the qualitative composition of metabolites and postbiotics at the second stage of fermentation is richer than at the first stage of fermentation.
- This enrichment is the result of stepwise hydrolysis of specific nutrient components of the fermentation medium (polysaccharides and their fragments, including oligosaccharides, peptides, oligopeptides and amino acids, oligolipids and fragments of the original fat molecules).
- the number of microorganisms achieved at the first stage of fermentation is maintained, and the amount and spectrum of essential nutrients, prebiotics, postbiotics and useful metabolites of microorganisms in the composition of the probiotic composition increases and is enriched.
- the number of microorganisms gradually decreases by 1-3 orders of magnitude, and the accumulated volume of essential nutrients, prebiotics, postbiotics and beneficial metabolites of bacterial origin becomes unstable both quantitatively and qualitatively.
- Said second stage of fermentation at a reduced temperature is completed upon reaching the characteristics specified by the functional orientation of a particular probiotic composition.
- characteristics can be set individually or in combination of enzymatic activity, spectrum and quantitative content of vitamins, mono- and oligosaccharides, oligopeptides and amino acids, short-chain fatty acids, exopolysaccharides, bacteriocins, polyphenols and phenolic acids, minerals in a bioavailable form .
- the following cultures of probiotic microorganisms are used, which in the final product are in a functionally active state and can be represented by at least one of the strains suitable for use in the food industry, from among lacto/bifido/propionic acid bacteria of the genera: Aerococcus , Bifidobacterium, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Propionibacterium, Sporolactobacillus, Streptococcus, Tetragenococcus, Vagococcus, Weissella , as well as representatives of other genera of lactobacilli that are not pathogenic for humans, both individually and and in any admissible combination with each other.
- the concentration of microorganisms in the finished product is set in advance in the range from 106 to 1013 CFU / ml, depending on the functional orientation of a particular probiotic composition and the probiotic strains used in the technological process.
- the stages of fermentation and accumulation of postbiotics are carried out at a given temperature (respectively, optimal and suboptimal for specific strains of microorganisms) until they reach the stationary phase of growth.
- the vital activity of microorganisms used and acceptable for use in the composition can be carried out in the temperature range from 0 to 50 °C.
- Transportation at elevated temperatures potentially reduces the shelf life of the composition, but does not affect the beneficial properties of the product.
- concentration of metabolites and postbiotics of probiotic bacteria intensively increases in the composition, and the amount of food (mainly dietary fiber of plant origin) decreases proportionately.
- insignificant negative temperatures (-1 °C) the product does not freeze.
- the pH level As indirect signs that determine the achievement of the required characteristics of the composition and the end of the fermentation stage, the pH level, the amount of the postbiotic and/or metabolic layer, organoleptic properties, including smell, the known time to achieve such characteristics at the temperature used during the second fermentation stage, can be used.
- the introduction of food alkalis at the stage of fermentation at optimal or reduced temperature reduces the concentration of lactic acid, which stimulates a further increase in the number of microorganisms, leads to the appearance of biopreservatives (such as sodium and/or potassium lactates), and also changes organoleptic properties. product properties.
- biopreservatives such as sodium and/or potassium lactates
- fat-based additives in particular, olive oil, fish oil, etc.
- lactic acid due to lactic acid, emulsification and conjugation of polyunsaturated fatty acids (omega 3 and 6) in the composition of the product occur.
- vegetable raw materials are grains of cereals, legumes, vegetables, fruits, green mass of edible plants, including wild plants, taken individually or in the form of blends of different composition.
- a variety of raw materials allows you to choose a medium with a given option for enrichment with certain functional ingredients, which allows you to adapt production to available local plant materials.
- Example 1 Probiotic Composition Concentrate on Oat Medium with Minerals and Polyphenols (Peppermint).
- the method according to the invention is carried out to obtain a probiotic composition in the form of a concentrate on an oatmeal medium with minerals and polyphenols.
- the process in accordance with the method takes place in the form of the following sequence of steps:
- Watered oats with additives are hydrolyzed in grinding mode at 76 °C for 15 minutes until a homogeneous suspension with a semi-liquid consistency is formed, which does not change to liquid in the last 3-5 minutes of hydrolysis.
- composition of polyphenols (the product of hot aqueous extraction of crushed dry peppermint, at the rate of 10 g of mint per 1 liter of extract) in the amount of 50 ml of extract per 1 liter of pasteurized hydrolyzate.
- Mesophilic starter is introduced (any non-pathogenic strains selected from the group containing Lactobacillus acidophilus, L. casei, L. pediococcus, L. plantarum, L. rhamnosus , L. bulgaricus, L. helveticus, L. salivarius, L. fermentum, L. reuteri, Lactococcus lactis, Bifidum bifidum, B. breve, B. longum, B. infantis, Streptococcus thermophilus alone or in any combination).
- the resulting probiotic composition is characterized by an extremely low content of monosaccharides ( ⁇ 0.9% mass fraction according to GOST R 54607.6-2015) and contains the following bioactive components:
- proteolytic activity the content is estimated, for example, according to GOST 34430-2018, as well as according to the methods described in the sources CHOW, B. F., & PETICOLAS, M. A. (1948).
- a rapid method for the determination of proteolytic activities of enzyme preparations The Journal of general physiology, 32(1), 17–24 S CASTRO and A M B CANTERA, A rapid and inexpensive procedure for the determination of proteolytic activity - 1995 - Biochemical Education - Wiley Online Library https://iubmb.onlinelibrary.wiley.com/doi/pdf/10.1016/0307-4412%2894%2900104-W);
- - prebiotics dietary fiber from oats and probiotic bacteria
- the content of the determination of soluble and insoluble dietary fibers is determined, for example, by the enzymatic gravimetric method according to GOST R 54014-2010 or by the method described in Li BW. Determination of total dietary fiber in foods and food products by using a single-enzyme, enzymatic-gravimetric method: interlaboratory study J AOAC Int 1995 Nov-Dec;78(6):1440-4 PMID: 8664579);
- bacteriocins the content is determined, for example, by the method described in Catherine B. Lewus, Thomas J. Montville, Detection of bacteriocins produced by lactic acid bacteria, Journal of Microbiological Methods, Volume 13, Issue 2, 1991, Pages 145-150, ISSN 0167-7012, https://doi.org/10.1016/0167-7012(91)90014-H.);
- microminerals in a bioavailable form for example, the presence of selenium proteins and selenium cysteine as a bioavailable form of a micromineral
- the probiotic composition obtained in this example can be used as a probiotic food concentrate, beverage concentrate, functional food additive, animal feed additive, fertilizer.
- Example 2 Probiotic Composition Concentrate on Buckwheat Medium Treated with Dietary Alkali and Supplemented with Minerals Enriched with Omega 3 (Olive Oil) and Polyphenols (Peppermint)
- the method according to the invention is carried out to obtain a probiotic composition in the form of a concentrate on a buckwheat medium treated with food alkali and supplemented with minerals.
- the process in accordance with the method takes place in the form of the following sequence of steps:
- composition of macro- and microelements - pink Himalayan salt - is introduced in the mixing mode to a final concentration of 1.0 wt. %.
- Olive oil is added as a defoamer and a source of omega 3 at the rate of 50 ml per 1 liter of suspension.
- composition of polyphenols (the product of hot aqueous extraction of crushed dry peppermint, at the rate of 10 g of mint per 1 liter of extract) in the amount of 50 ml of extract per 1 liter of pasteurized hydrolyzate.
- the suspension is fermented in stirring mode for 15-17 hours at a constant temperature of 37 °C.
- the probiotic composition obtained in this example can be used as a probiotic food concentrate, beverage concentrate, functional food additive.
- the method according to the invention is carried out to obtain a probiotic composition in the form of a concentrate on a medium of wild plants (green mass of goutweed and dandelion root) with minerals.
- the process in accordance with the method takes place in the form of the following sequence of steps:
- An aqueous suspension of a mixture of frozen (or raw) wild plants (green mass of common goutweed and dandelion root with a mass ratio of 3 to 1) or powders prepared from them, taken in the same ratio, is obtained in the mode of grinding or mixing, at the rate of 600 g of watered wild plants per 1 liter of aqueous suspension or 150 g of a mixture of powders per 1 liter of suspension.
- composition of crushed fucus powder aqueous extract enriched with microelements (the product of hot aqueous extraction of crushed fucus powder, at the rate of 30 g of fucus in 1 liter of extract) is added to a final concentration of 0.9 wt%.
- a mixture of hydrolytic enzymes (amylosubtilin and cellolux) is introduced in the mixing mode in a ratio of 1 to 1 at the rate of 2 g of a mixture of enzymes per 1 kg of powder or 1 kg of dry weight of a mixture of wild plants.
- Thermophilic starter is introduced (strains of Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Lactobacillus casei, Leuconostoc mesenteroides ssp. mesenteroides individually or in any combination).
- Olive oil is added as a defoamer and source of omega 3 conjugates.
- composition of the probiotic composition obtained by the method according to this example in addition to bioactive substances of bacterial origin, includes healthy components of wild plants and fucus brown algae;
- the probiotic composition obtained in this example can be used as a probiotic food concentrate, beverage concentrate, functional food additive, animal feed additive.
- the method according to the invention is carried out to obtain a probiotic composition in the form of a probiotic honey drink concentrate with the addition of a prebiotic (dietary fiber).
- the process in accordance with the method takes place in the form of the following sequence of steps:
- Mesophilic starter is introduced (strains Lactobacillus acidophilus, L. casei, L. pediococcus, L. plantarum, L. rhamnosus , L. bulgaricus, L. helveticus, L. salivarius, L. fermentum, Bifidobacterium bifidum, B. breve, B Longum, B. infantis, Lactococcus lactis, Streptococcus thermophilus alone or in any combination).
- the suspension is fermented in stirring mode for 10-15 hours at a constant temperature of 35-40 °C until a pH of 4.0 -4.8 is reached.
- Example 5 Probiotic composition concentrate on rice medium supplemented with minerals, green tea extract and natural honey
- the method according to the invention is carried out to obtain a probiotic composition in the form of a concentrate on rice medium with the addition of minerals, green tea extract and natural honey, supplemented with turmeric (or ginger root extract).
- the process in accordance with the method takes place in the form of the following sequence of steps:
- Steamed rice grains are soaked in stirring mode in water at a temperature of 76 ° C at the rate of 210 g of rice per 1 liter of suspension.
- the hydrolytic enzyme Amylosubtilin is introduced at the rate of 0.75 grams per 1 kg of dry grains.
- Watered rice is hydrolyzed in the grinding mode at 76 °C for 15 minutes, until a homogeneous suspension of a semi-liquid consistency is formed.
- the proteolytic enzyme bromelain is introduced in the same mode at the rate of 5 g per 1 kg of dry grains.
- An aqueous extract of green tea polyphenols is added (extraction of 10 g of green tea with 1 liter of boiling water) at the rate of 50 ml of tea extract per 1 liter of pasteurized hydrolyzate.
- Mesophilic starter is introduced (strains Lactobacillus acidophilus, L. casei, L. pediococcus, L. plantarum, L. rhamnosus , L. bulgaricus, L. helveticus, L. salivarius, L. fermentum, Bifidobacterium bifidum, B. breve, B Longum, B. infantis, Lactococcus lactis, Streptococcus thermophilus alone or in any combination).
- the suspension is fermented in stirring mode for 10-15 hours at a constant temperature of 35-40 °C until pH 4.0 -4.8 is reached.
- turmeric powder Enter in the mixing mode turmeric powder at the rate of 2 g per 1 liter of fermentate or chilled aqueous extract of ginger root (extraction of 50 g of crushed root in 1 liter of boiling water) at the rate of 50 ml of extract per 1 liter of fermentate.
- Example 6 Probiotic composition with an increased content of microorganisms, postbiotics and metabolites of bacterial origin
- This embodiment of the method according to the invention is essentially a modified version of the method described above in Example 1, and allows to obtain a probiotic composition with an additional increased content of microorganisms, postbiotics and metabolites of bacterial origin.
- the process in accordance with the method essentially corresponds to the process described above in Example 1. However, it is supplemented by the fact that in the probiotic composition prepared by the method described in Example 1, at the stage of fermentation at 12°C, food alkali is introduced in the amount of 18 g per 1 l fermentate.
- the result of this additional stage is an increase in the number of microorganisms in the finished product by 1-2 orders of magnitude.
- Example 7 Probiotic composition with propionic acid bacteria and propionic acid
- This embodiment of the method according to the invention is essentially a modified version of the method described above in any of Examples 1-5, and allows you to get a probiotic composition supplemented with propionic acid bacteria and propionic acid.
- the process in accordance with the method essentially corresponds to the process described above in any of Examples 1-5. However, it is supplemented by the fact that in the hydrolyzate prepared at the appropriate stage of the implementation of the method described in any of the above Examples 1-5, a starter is added containing strains of Propionibacterium acidipropionici, P. freudenreichii, P. jensenii, P. microaerophilum individually or in any combined, followed by a two-stage fermentation.
- Propionic acid and propionates have the following functions: energy supply of the epithelium, antibacterial effect, regulation of proliferation and differentiation of the epithelium, supply of substrates for gluconeogenesis, blocking the adhesion of pathogens to the epithelium, maintaining ion exchange (see, for example, Ardatskaya M.D., Minushkin O.N. Modern principles of diagnostics and pharmacological correction // Gastroenterology, supplement to the journal Consilium Medicum. - 2006. - V. 8. - No. 2. P.
- Example 8 Preparation of an oatmeal probiotic drink with an aqueous extract of peppermint
- This embodiment of the method according to the invention is essentially a modified version of the method described above in Example 1, and allows you to get a probiotic composition in the form of an oat probiotic drink with an aqueous extract of peppermint.
- the process in accordance with the method essentially corresponds to the process described above in Example 1. However, it is supplemented by the fact that the concentrate of the probiotic composition prepared by the method described in Example 1 is diluted with water in a volume ratio of 6 to 1. After that, a freshly prepared aqueous extract of the powder is added peppermint in the amount of 50 ml of extract per 1 liter of drink.
- aqueous extracts of peppermint which have antispasmodic, analgesic, anti-inflammatory, antispasmodic, decongestant properties, as known from biomedical studies (see, in particular, Almeida RN, Hiruma CA, Barbosa-Filho JM: Analgesic effect ofrotundefolone in rodents Fitorick 1996, 67:334-338; Della Loggia R, Tubaro A, Lunder T: Evaluation of some pharmacological activities of a peppermint extract.
- peppermint water extracts are also a natural source of polyphenols and antioxidants.
- This embodiment of the method according to the invention is essentially a modified version of the method described above in any of Examples 1-5, and allows you to get a probiotic composition supplemented with medicinal herbs.
- the process in accordance with the method essentially corresponds to the process described above in any of Examples 1-5.
- extracts of medicinal herbs are added to the probiotic composition prepared by the method according to any of Examples 1-5, such as, as a non-limiting example, an aqueous extract of chamomile (in the amount of crushed chamomile flowers at the rate of 100 g chamomile per 1 liter of hot water extraction) in the amount of 50 ml of extract per 1 liter of product.
- This additionally has an anti-inflammatory, antispasmodic, regenerating and sedative (sedative) effect of the probiotic composition on a person.
- Example 10 Probiotic composition in the form of a paste
- This embodiment of the method according to the invention is essentially a modified version of the method described above in Example 3, and allows you to get a probiotic composition in the form of a paste.
- the process in accordance with the method essentially corresponds to the process described above in Example 3.
- Jerusalem artichoke root powder is added to the probiotic composition prepared in accordance with Example 3 until a paste-like consistency is reached, which increases the prebiotic component of the product, since Jerusalem artichoke root contains a lot of inulin.
- the functional orientation of such a product is for people with type 2 diabetes, obesity, and dysbiosis.
- This embodiment of the method according to the invention is essentially a modified version of the method described above in any of Examples 1-5, and allows you to get a hypoallergenic probiotic composition.
- the process in accordance with the method essentially corresponds to the process described above in any of Examples 1-5. However, it is supplemented by the fact that a starter containing a strain of Lactobacillus acidophilus EP 317/402 (Narine) is added to the hydrolyzate prepared as part of the implementation of the method in accordance with any of Examples 1-5, and the first stage of fermentation is carried out at 37 ° C, the second fermentation stage - at 10-15 °C.
- This embodiment of the method according to the invention is essentially a modified version of the method described above in Example 1, and allows you to get a probiotic composition in the form of a concentrate with an increased content of minerals.
- the process in accordance with the method essentially corresponds to the process described above in Example 1. However, it is supplemented by the fact that a 30% aqueous solution of macro- and microelements (pink Himalayan salt) is added to the probiotic composition prepared in accordance with Example 1 to a final concentration 4.0 wt%. Pink (Himalayan) and sea salt are intended to further improve the organoleptic properties of the probiotic composition according to the invention.
- a specific method for preparing a probiotic composition according to the invention and its specific composition is determined by nutritionists or food technologists, taking into account the required functional orientation of the product, industrial capabilities, availability of plant materials and available or intentionally used probiotic strains of microorganisms, examples of which are given above.
- the invention relates to a botanical probiotic composition obtainable by the process of the first aspect of the invention described above.
- the probiotic composition according to the invention is generally characterized by the following:
- the enzyme lysate is a fermented plant medium obtained in the process of carrying out the method for the production of a probiotic composition, characterized by a high content of peptides and amino acids.
- the enzyme lysate helps to maintain the required number of microorganisms in the probiotic composition according to the invention at the stage of its storage.
- the large variability of plant materials and their extracts used in the production of the probiotic composition provide a high variability of the final composition of the composition in relation to polyphenols and phenolic acids.
- the polyphenols contained in the probiotic composition obtained by the proposed method are antioxidants, which positively affects the shelf life of the composition.
- the polyphenols in the probiotic composition obtained by the proposed method can be modified, which expands the range of polyphenols in the gastrointestinal tract.
- Polyphenols and phenolic acids are common components of hydrolysed plant products, as well as metabolites of probiotic microorganisms obtained on media containing materials of plant origin. They are effective antioxidants and enhancers of the organoleptic properties of the probiotic composition.
- Postbiotics and metabolites of probiotic bacteria in the composition are represented by biomolecules useful for humans: short-chain fatty acids, essential nutrients, including vitamins and minerals in a bioavailable form, exopolysaccharides, digestive enzymes, neurotransmitters and their precursors, bacteriocins, detoxifiers and detoxification activators of various types of human cells and organs , food fibrils, including bacterial beta-glucans, growth and protection factors for human cells and friendly resident intestinal microflora, anti-inflammatory agents and other chemical compounds that contribute to the normalization of metabolism in the human body.
- Postbiotics in the composition accumulate during its maturation at a suboptimal low temperature and during its storage period at a temperature of 2-8 °C.
- Postbiotics include both thermostable (in the range from 0 to 50 °C) bacterial synthesis products with a long lifespan, and bacterial synthesis products with reduced thermal stability and/or with an average and short life span.
- the concentration of short-lived and/or non-thermostable postbiotics in the composition can be maintained at a low temperature at a constant level due to the constant metabolic activity of microorganisms.
- the number of thermostable postbiotics increases during periods of maturation and storage of the product at low temperatures.
- the positive dynamics of the level of postbiotics in the product is a distinguishing feature of the probiotic composition from the known postbiotic preparations (metabiotics), in which the level of thermostable biomolecules is relatively constant, and the content of non-thermostable and/or short-lived biomolecules drops rapidly during the shelf life.
- Lactobacilli are known for their ability to convert trace elements into a form accessible to human cells.
- An example is the bacterial transformation of selenium ions into nanoparticles or selenium amino acids, which allows you to quickly and effectively eliminate the deficiency of this vital trace element and thereby prevent cancer, aging and other chronic diseases associated with a deficiency of bioavailable selenium.
- bacterial protein Enzymes and peptides secreted by bacteria, as well as proteins in the composition of bacteria, which make up at least 1/4 - 1/3 of their dry weight.
- Bacterial protein unlike the storage proteins of many plants, is well balanced in terms of amino acid composition. Such a protein contains in sufficient quantities all the essential and conditionally essential amino acids for humans.
- Bacteria in the composition of the proposed probiotic composition can be destroyed during natural death, under the action of the peroxides (for example, hydrogen peroxide) they secrete, the lysozyme enzyme and third-party bacteriocins from bacteria of another species.
- the initial composition of the probiotic composition is enriched with useful products of bacterial lysis (lytic enzymes, cell wall components, total protein and peptides, oligosaccharides, etc.).
- the bacteriocins synthesized by the probiotic bacteria accumulate in the composition of the probiotic composition produced by the method according to the invention. These agents disinfect and thereby prevent spoilage of the product obtained by this method, acting as biopreservatives. Bacteriocins normalize the resident microbiota of the large intestine by inhibiting pathogenic and opportunistic microorganisms. Probiotic bacteria from the composition obtained by the proposed method and their components (fragments of the cell wall) entering the large intestine are stimulating factors for the growth and development of normal flora.
- Trace elements are essential for efficient bacterial synthesis of certain vitamins and metalloproteins.
- the synthesis of vitamin B12 requires the presence of cobalt ions.
- the wider the range of trace elements in the composition of the medium the higher the level of synthesis of vitamins and metalloproteins by probiotic bacteria in the composition of the probiotic composition and normal flora of the human gastrointestinal tract.
- At least one enrichment is carried out with a composition of trace elements, which can be represented by either pink (Himalayan) salt, or sea salt, or seaweed powder, or other food ingredients or compositions containing a wide range of trace elements. .
- Enrichment with microelements can be carried out at the expense of food ingredients or compositions - natural sources of various types of microelements, such as, for example, mumiyo, extracts of chaga and varnished tinder, apricot seeds or nuts, some wild plants such as licorice root, rhubarb, dandelion or licorice, as well as pharmaceutical preparations supplemented with micronutrients (such as flaxseed oil with selenium) and fermented bean seeds (such as miso paste) alone or in combination.
- micronutrients such as flaxseed oil with selenium
- fermented bean seeds such as miso paste
- composition and quantitative content of trace elements in the recommended daily dose of the probiotic composition according to the invention does not exceed half of the daily human need for them.
- Maximum allowable concentrations are defined for different categories of the population in relation to such sources of minerals as pink (Himalayan) and sea salt, as well as for fucus powder and other algae used in food. This makes it easy to calculate the maximum allowable daily intake of the composition according to the invention for different age and sex groups of a person by microelements, both for conditionally healthy people and people suffering from diseases that require correction of the daily intake of certain minerals.
- the presence of trace elements in the composition of the probiotic composition obtained by the method according to the invention increases the functionality of the food consumed with it, regardless of the diet.
- short-chain fatty acids which are metabolites of probiotic microorganisms fermenting saccharized media.
- saccharization of materials of plant origin occurs at the stage of hydrolysis.
- Subsequent fermentation by bacteria is carried out up to the highest possible level of desugarization.
- a further increase in the concentration of short-chain fatty acids is possible, if necessary, by additional enrichment of raw materials with saccharized mixtures.
- An excess of lactic acid inhibits the growth of bacteria, which can be avoided by introducing food alkali (Na or K bicarbonate, or a mixture of them in a ratio of 1 to 1) into the fermentation medium.
- Short chain fatty acids are detoxifying agents, bacteriostatics and nutrients involved in lipid metabolism.
- Plant materials used to prepare the fermentation medium contain both water-soluble and non-water-soluble dietary fibers (poly- and oligosaccharides), which are prebiotics available as food for the resident microbiota.
- the dietary fibers of the feedstock are fragmented into shorter sequences. This expands the range of food prebiotics due to the variety of food habits of beneficial bacteria of the human normal flora, which completely removes the risks of damage to the protective intestinal mucosal layer.
- Dietary fibers of different composition and origin have selectivity for the sorption of various types of toxicants. This makes it possible for the effective sorption of various types of toxicants, both in the composition of food and in the gastrointestinal tract.
- One of the mechanisms of cleansing the body is the process of physiological filtration and reabsorption of fluid from the vascular bed into the intestinal lumen by its villi.
- the composition is an effective remedy for poisoning, toxicosis of various etiologies, including endotoxicosis.
- the sorption properties of the composition improve the state of the human body in dysbiosis.
- Polyphenols in the composition serve as antioxidants, which positively affects the preservation of the organoleptic and functional properties of the composition.
- bacteriocins block the reproduction of foreign microorganisms in the composition.
- Vegetable raw materials for the manufacture of probiotic compositions are cereals, legumes, vegetables, fruits, green mass of edible plants, including wild plants, taken individually or in the form of blends of different compositions.
- hydrolytic enzymes of bacteria a significant place in the probiotic composition according to the invention is occupied by hydrolytic enzymes of bacteria. It is well known that the hydrolytic enzymes of normal flora bacteria are involved in the digestion of food together with human digestive enzymes. In the human large intestine, digestion is carried out primarily by bacterial enzymes.
- the plant material used in the composition of hydrolysates or alkaline lysates includes a variety of simple and complex sugars (oligo- and polysaccharides). This circumstance determines the heterogeneity of bacterial digestive enzymes accumulated in the probiotic composition. This allows the probiotic composition to be used as an effective tool for reducing the glycemic index of food. As a consequence, the use of a probiotic composition has a positive effect on the dietary properties of the food consumed and the well-being of people suffering from type II diabetes.
- probiotic food When a probiotic composition is added to food as a functional food ingredient, obvious signs of “digestion of food in a plate” are recorded (thinning with stirring, enrichment of the organoleptic bouquet, noticeable desugarization) by the enzymes accumulated in the probiotic composition.
- Food with the ingredient "probiotic composition” is referred to by the authors of the present invention as "probiotic food”.
- the food consumed usually contains a variety of mono- and disaccharides and hidden sugars (starchy compounds), which increase its glycemic index.
- Bacterial digestive enzymes from the composition of the probiotic composition according to the invention carry out their hydrolysis.
- the food processed or consumed with the composition becomes more suitable for people suffering from obesity, as well as type II diabetes and elevated blood sugar levels.
- the probiotic composition maintains a balance of acidity, antioxidants, minerals and natural preservatives (sodium lactate and lactic acid), which prevent the rapid destruction of the present digestive enzymes and a number of other functional ingredients of the composition.
- both serotonin precursors and serotonin itself are formed due to the synthetic activity of probiotic bacteria.
- the presence of serotonin in the composition is a significant factor in the normalization of the functions of the gastrointestinal tract. This allows the composition to be used, both on its own and as a food ingredient, for the prevention and relief of the symptoms of the listed gastrointestinal diseases.
- the present invention relates to various applications of the probiotic composition obtained by the method according to the first aspect described above, non-limiting examples of which will be described below. It should be noted that on the basis of the above information about the product (probiotic composition) and the method of its production, specialists in the art may be aware of other purposes for which the probiotic composition according to the invention can also be used with the implementation of the specified purpose and the achievement of the specified technical result, with In this case, all such appointments are also considered to be included in the scope of legal protection of the claimed invention.
- the characteristics of the product (probiotic composition) obtained by the method according to the invention allow its internal (by way of example, oral, intranasal and rectal) and external use for health purposes, which is due, in particular, to the composition of the probiotic composition and its physical form (fine suspension).
- probiotic composition according to the invention when administered intranasally and orally (in the latter case in the form of a rinse) is similar in its mechanism to the action of such preparations with probiotics, bactericides, enzymes, metabiotics, such as, for example, Nozdrin, manufacturer VETOM (composition: Bacillus amyloliquefaciens strain VKPM B-10642 (DSM 24614), products of their metabolism and excipient), AVSYSTEMS (active ingredient: vitamins, trace elements and metabolites of symbiotic bacteria Bifidobacterium sp, Lactobacillus delbrueckii subsp.
- the topical performance of a probiotic composition according to the invention has been evaluated using cosmetics with metabiotics/postbiotics, enzymes, vitamins and probiotics (such as, for example, USDA Organic Topical (Skin) Probiotic Spray by MaryRuth's https://www.maryruthorganics.com/products) /skin-usda-organic-topical-probiotic-spray-vegan-non-gmo-4oz).
- cosmetics with metabiotics/postbiotics, enzymes, vitamins and probiotics such as, for example, USDA Organic Topical (Skin) Probiotic Spray by MaryRuth's https://www.maryruthorganics.com/products
- composition allows the use of the invention:
- a probiotic composition according to the invention in the composition of food contributes to the normalization of weight and a decrease in the after-dinner blood sugar level, due to the partial destruction of sugars by bacterial enzymes and slowing down the transport of monosaccharides through the intestinal wall, increasing the nutritional value of food, which makes it possible to reduce the one-time volume of food consumed.
- probiotic composition according to the invention as animal feed and feed additives, as well as agricultural fertilizer and plant treatment.
- the invention relates to a probiotic product comprising a retentate of coarse bran particles obtained after one of the fermentation steps in the process for producing a plant-based probiotic composition according to the above-described first aspect of the present invention.
- coarse bran retentate is obtained by carrying out the method according to the first aspect of the present invention in the step of filtering the probiotic composition from coarse bran particles, performed at least once after hydrolysis or one of the fermentation steps.
- Filtered coarse bran particles are used to prepare the product according to this aspect of the invention.
- the coarse bran retentate product can be used in wet and/or pressed form as at least one of an animal feed additive, a human dietary supplement, a cosmetic paste or lotion, a fertilizer.
- the retentate of coarse bran particles according to the invention is a ready-to-eat or use product with a long shelf life in vacuum packed form or after lyophilization, which, in turn, allows to further extend the shelf life of the product.
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Abstract
Description
Claims (18)
- Способ производства пробиотической композиции на растительном сырье, содержащий этапы, на которых:
натуральный мед или материал растительного происхождения, представляющий собой злаки, бобовые, овощи, фрукты, зеленую массу съедобных растений, включая дикоросы, и их субпродукты (дробленое зерно, измельченные семена, хлопья, гранулы, мука, соки, твердые/полужидкие/жидкие/сухие концентраты, пасты и жмых), взятые по отдельности или в виде купажей разного состава, по меньшей мере однократно обогащают композицией микроэлементов,
переводят в жидкую форму гидролизата с концентрацией сухого вещества от 0,2 до 80%,
пастеризуют,
вводят мезофильную и/или термофильную закваску, содержащую штаммы пищевых микроорганизмов,
ферментируют при оптимальной для размножения микроорганизмов температуре вплоть до достижения ими стационарной фазы роста,
переводят на этап ферментации при субоптимальной пониженной температуре до достижения заданных характеристик,
фильтруют от грубых частиц отрубей по меньшей мере однократно после гидролиза или одного из этапов ферментации. - Способ по п.1, в котором композиция микроэлементов выбрана из группы, содержащей по меньшей мере одно из розовой (гималайской) соли, морской соли, порошка морских водорослей, пищевых ингредиентов или композиций, содержащих широкий спектр микроэлементов, или любое их сочетание.
- Способ по п.1, в котором мезофильная и/или термофильная закваска представлена по меньшей мере одним из штаммов, пригодных для использования в пищевой промышленности, из числа видов лакто/бифидо/пропионовокислых бактерий следующих родов: Aerococcus, Bifidobacterium, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Propionibacterium, Sporolactobacillus, Streptococcus, Tetragenococcus, Vagococcus, Weissella и представителей иных родов лактобактерий, не относящихся к патогенным для человека видам и штаммам микроорганизмов, как по отдельности, так и в любом сочетании друг с другом.
- Способ по п. 1, дополнительно содержащий этап, на котором вводят по меньшей мере один из компонентов, выбранных из группы, содержащей: минералы, полифенолы и фенольные кислоты по отдельности или в виде смеси, источники омега 3 и 6, пищевые волокна, травяные экстракты, натуральный мед, патоку, натуральные сахара, натуральные загустители, натуральные антиоксиданты и ароматизаторы в форме водных растворов, порошка, гранул, водных или масляных экстрактов, паст, измельченного растительного сырья, частей растений, кристаллов, или любое их сочетание.
- Способ по п. 1, в котором на этапах гидролиза и ферментации осуществляют ввод пищевых щелочей и/или пеногасителей.
- Способ по п. 1, в котором перевод в жидкую форму гидролизата дополнительно содержит сахаризацию гидролизата.
- Способ по п. 1, в котором перевод в жидкую форму гидролизата осуществляется с помощью пищевых щелочей.
- Способ по п. 1, в котором на этапе ферментации или после фильтрации композицию разбавляют водой, соком, физиологическим раствором, раствором трав и растений, сиропами или другими напитками, пищевыми маслами.
- Способ по п. 1, в котором упомянутые заданные характеристики завершения этапа ферментации при субоптимальной температуре выбраны из группы, содержащей:
уровень активности ферментов,
состав и количественное содержание витаминов,
содержание мономеров и/или олигомеров белков, углеводов и жиров,
содержание и состав короткоцепочечных жирных кислот, экзополисахаридов, бактериоцинов, полифенолов и фенольных кислот, натуральных антиоксидантов, минералов в биодоступной форме, пищевых волокон,
количество постбиотического и/или метаболического слоя,
уровень pH,
время ферментации при заданной температуре,
органолептические свойства, или
любое их сочетание. - Пробиотическая композиция на растительном сырье, отличающаяся:
уровнем рН от 1,5 до 6,5,
отсутствием грубых частиц отрубей,
содержанием:
композиции микроэлементов,
природных антиоксидантов растительного происхождения,
полифенолов и фенольных кислот растительного и бактериального происхождения,
пищевых волокон,
пептидов,
бета-глюканов,
моно- и олигомеров углеводов и белков,
полиненасыщенных жирных кислот,
активных микроорганизмов,
накопленных метаболитов и постбиотиков микроорганизмов,
минералов в биодоступной форме,
гидролитических ферментов и ферментов детоксикации,
бактериоцинов,
экзополисахаридов,
витаминов группы B,
короткоцепочечных жирных кислот,
нейромедиаторов и их предшественников,
гемсодержащих белков и других металлопротеинов; и
массовой долей сухих веществ от 0,2 до 80 вес. %. - Пробиотическая композиция по п.10, в которой композиция микроэлементов выбрана из группы, содержащей по меньшей мере одно из розовой (гималайской) соли, морской соли, порошка морских водорослей, пищевых ингредиентов или композиций, содержащих широкий спектр микроэлементов, или любое их сочетание.
- Применение пробиотической композиции по п. 10 в качестве средства для оздоровительных целей наружного и внутреннего применения, причём внутреннее применение выбрано из группы, содержащей пероральное, интраназальное и ректальное применение.
- Применение по п. 12, отличающееся тем, что пробиотическая композиция применяется с разбавлением физиологическими или водными растворами, растворами трав и других натуральных лекарственных средств.
- Применение пробиотической композиции по п. 10 в качестве функционального пищевого ингредиента в составе по меньшей мере одного из твердой пищи, паст, напитков и готовых соусов.
- Применение пробиотической композиции по п. 10 в качестве по меньшей мере одного из средства детоксикации, ингредиента медицинских средств, компонента, обладающего эффектами, направленными против по меньшей мере одного из ожирения, симптомов диабета II типа, провоспалительного и токсикогенного гликирования биомолекул при повышенном уровне послеобеденного сахара в крови.
- Применение пробиотической композиции по п. 10 в качестве концентрата для приготовления функциональных продуктов питания и/или дополнительного источника пищеварительных ферментов.
- Применение пробиотической композиции по п. 10 в качестве по меньшей мере одного из кормовой добавки животным, пищевой добавки рациона питания человека, косметической пасты или лосьона, удобрения.
- Пробиотический продукт, содержащий ретентат грубых частиц отрубей, получаемый после одного из этапов ферментации в способе по любому из пп. 1-9, выполненный с возможностью применения во влажной и/или отжатой форме в качестве по меньшей мере одного из кормовой добавки животным, пищевой добавки рациона питания человека, косметической пасты или лосьона, удобрения.
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