SK114297A3 - Hypoallergenic nutrition with reduced content of antigenes - Google Patents

Abstract

Hypoallergenic nutrition with reduced contents of antigens on the base of mixtures: a) of hydrolysate of proteins, fats and sugars, b) of essential and semi-essential histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine, fats and sugars, contains vitamins, mineral substances and trace elements. The fat mixture contains 20 to 80 wt. % of animal fats and 80 to 20 wt. % of vegetable fats. It is enriched with the mixture of essential and semi-essential and assisting L-forms of amino acids, in which there is at least one of the group of taurine, glycine, L-tyrosine, L-tryptophan, L-methionine, L-threonine amino acids in amount of 0.01 to 1.5 g per 100 ml of prepared nutrition diluted by water and by the mixture of biologically active substances, in which there is at least one of the group L-carnitine, choline, inositol, biosynthetic lactic acid, citric acid substances in amount of 0.001 to 5 g per 100 ml of prepared nutrition diluted by water.

Description

Hypoallergenic nutrition with reduced content of antigens.

Technical field

The present invention relates to hypoallergenic nutrients with reduced content of hydrolyzed protein-based antigens.

BACKGROUND OF THE INVENTION

Food allergies represent a relatively large proportion of allergic diseases. An allergic reaction is an abnormal immune response of the organism to an allergen, a foreign substance for the body. An exaggerated defense response causes clinical symptoms. Bovine milk trophoallergens, but also proteins from other sources mainly affect infants. In general, food hypersensitivity occurs in about 2.0 - 7.5% of the population.

Prevention remains the best therapy, that is, not to administer foreign protein to at-risk individuals, to eliminate nutritional allergens, as available. In the first months of life, it is possible to use a hypoallergenic preparation which is clinically and biochemically well tolerated by the patient while providing adequate nutrition.

A positive role in the prevention of protein allergies is played by hypoallergenic nutrition, made mainly from milk with reduced allergenic potential.

Preparations are produced, mostly in dried powder form, which have roughly the following composition: protein hydrolyzate, vegetable fats, mostly vegetable oils, sugars, usually containing lactose, maltodextrin, or corn syrup dry matter.

The known preparation contains in 100 ml of finished nutrition diluted with water according to usual dilution:

proteins 1.9 g fats 2.7 g sugars 9.3 g

whilst proteins are made up of whey protein hydrolyzate, they consist of a mixture of essential and semi-essential amino acids:

histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine.

The fat composition is as follows:

medium chain triglycerides (M.C.T.) 40% corn oil 40% soybean oil 20% sugars are represented by glucose polymers - corn syrup

The second known hypoallergenic nutrition preparation differs from the previous composition of fats, which are again exclusively plant-based and contain:

corn oil 80% soybean oil 20% and sugar composition containing:

glucose polymers - corn syrup 84% modified corn starch 16% the third preparation contains proteins - consisting of whey protein hydrolyzate2g fats3.7g consisting of: vegetable fat50% medium chain triglycerides (MCT) 50% sugars6.7gO lactose. corn syrup6.6g the fourth known preparation contains proteins - consisting of whey protein hydrolyzate1.6g

fats consisting of of vegetable fats 3.4g sugars 7.4g containing lactose 5.2g maltodextrin 2.2g

All these preparations are fortified with minerals and vitamins. The basic drawback of the above preparations is the fat structure. In the known preparations, fats are represented exclusively from plant sources. These do not contain cholesterol and the stage of human development is the nervous system.

A serious drawback is the imbalance of other lipid substances which, in the morning, required in the formation and maturation of amino acids represented by only 11 essential amino acids, which do not cover the full spectrum of amino acids required for development and growth. This can adversely affect the development of the young organism.

Another drawback of the above-described preparations is their characteristic unpleasant odor due to the whey protein hydrolyzate. This impairs the olfactory and taste properties of the preparations.

SUMMARY OF THE INVENTION

These drawbacks are largely overcome by the hypoallergenic nutrient with reduced antigen content of the present invention. Its essence is that the nutrition consists mainly of a mixture of protein hydrolyzate, fats and sugars, or a mixture of individual essential and semi-essential amino acids, which consists mainly of histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine, fats and sugars. Nutrition also contains vitamins, minerals and trace elements.

Fats are a fat blend that contains animal fats and vegetable fats. Animal fats mainly consist of modified milk fat, which is deproteinized, or consist of a mixture of modified milk fat and other animal fats, e.g. fish oil.

The fat blend contains 20 to 80% by weight of animal fats, suitably about 70%, and 80 to 20% by weight of vegetable fats. Vegetable fats consist mainly of vegetable oil or a mixture of vegetable oils. A preferred solution consists of a mixture of sunflower oil and low-rape oil. Their most preferred weight ratio is about 2/3 of sunflower and 1/3 of low-rape rapeseed oil.

Nutritional proteins consist of a protein hydrolyzate or a mixture of individual amino acids (histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine). The protein hydrolyzate may come from a variety of sources, e.g. whey protein, casein, bovine collagen and the like. A preferred solution is based on a casein hydrolyzate in which the content of the individual amino acids: histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine, and oligopeptides is most preferred. Proteins from the hydrolyzate are essentially nitrogenous substances that form oligopeptides and a mixture of individual amino acids.

Preferably, the nutrition is enriched in at least some of the complementary essential, semi-essential and assisting L-forms of amino acids and biologically active substances. Enrichment is useful in amounts that the young organism is able to process. The preparation in 100m ready-to-eat water undiluted according to the usual dilution contains 0.01 to 1.5g of a mixture of essential, semi-essential and assisting L-forms of amino acids, containing at least one of the amino acids taurine, glycine, L-tyrosine, L-tryptophan, L- methionine, L-threonine, and optionally 0.001 to 5g of a mixture of biologically active substances, in which at least one of the group of biologically active substances L-carnitine, lnositol, choline, biosynthetic lactic acid, citric acid is present.

Said composition of amino acids and oligopeptides (below 1.2 kDa), obtained by extensive hydrolysis, minimizes the antigenicity of the preparation. The composition used has improved organoleptic properties, especially taste and olfaction. The characteristic unpleasant odor known in other preparations is suppressed.

The fat blend ensures optimal growth and development needs of the young organism. The specially modified modified milk fat is protein-free, so that the antigenic potential of the preparation is not impaired.

The composition of the fat blend and amino acids distinguishes this hypoallergenic nutrient with reduced antigen content from the previously known preparations. Nutrition in 100 ml of finished drink contains:

560 mg of linoleic acid C18: 2n mg of linolenic acid C18: 3n-3

The C18: 2n-6 / C18: 3n-3-6.6 ratio achieved is highly preferred.

The composition of fats (lipids) in nutrition optimizes the supply of essential fatty acids in the desired ratio and delivers lipid substances that are not contained in vegetable oils.

Several of them are involved in the formation of the nervous system. Such a fat composition approximates that of breast milk, while the modified milk fat also contains cholesterol, similar to breast milk, which is necessary for the healthy development of children early in life and which the child's organism cannot develop in the first months of life. in sufficient quantity.

The sugars consist of: a) maltodextrin and sucrose, or b) maltodextrin and beta lactose.

Variant a) Suitable for patients with galactosemia, variant b) Suitable for patients with fructosemia.

The prevalence of beta lactose in the carbohydrate mixture follows the values in breast milk, it is involved in the creation of adequate bacterial colonization in the intestinal tract. Improves utilization of some minerals.

The preparation is fortified with vitamins, minerals and trace elements.

Hypoallergenic nutrition with reduced antigen content Intended especially for: - infants and children with allergy to intact, native milk proteins or other nutrition,

- newborns and infants at risk of atopic disease, with an increased tendency to sensitize,

-for infants and children allergic to multiple food ingredients,

- Infants with persistent diarrhea.

The hypoallergenic nutrition of the present invention can be produced in dried, concentrated or liquid form.

EXAMPLES

Example 1

Hypoallergenic nutrition containing in 100 ml of finished drink:

Proteins consisting of hydrolyzate fats sugars casein 2,0 g 4.0 g 7,5 g protein enrichment: L-carnitine 1.0 mg glycine 5.0 mg L-tyrosine 45.0 mg L-tryptophan 12.0 mg L-methionine 10.0 mg taurine 6.0 mg Grease mixture: modified milk fat 2.8 g i.e. 70 « sunflower oil 0.8 g 20 « low - rape oil 0.4 g 10 « Together 4.0 g 100 «

sugars:

maltodeztrine KMS 70 sucrose

5.25 g

2.25 g

Minerals and trace elements:

sodium /On the/ - 24 mg iron / Fe / - 0.8 mg potassium / K / - 72 mg zinc / Zn / - 0.4 mg chlorine / 01 / - 47 mg copper / Cu / - 45 pg calcium / Ca / - 55 mg manganese / Mn / - 10 pg phosphorus / P / - 32 mg iodine / J / - 10 pg magnesium / Mg / - 6 mg

optional:

Selenium / Se / - 1 pg Chromium / Cr / - 2 pg Molybdenum / Mo / - 2 pg

Fluorine (F) - 40 pg

vitamins:

A (retinol) 90 D3 (cholecalciferol) 1.0 pg E (D, L> alpha tocopherol) 0.7 mg KI (phytochinone) 7 pg BI (thiamine) 00:06 mg B2 (ribofalvin) 00:07 mg B3 (niacin) 0.4 mg B5 (pentothenic acid) 0.3 mg B6 (pyridoxine) 00:06 mg B8 (biotin) 2 pg B12 (cobalamin) 0.2 pg folic acid (pteroylglutamate) 10 pg C (ascorbic acid) 7 mg choline 7 mg inositol 4 mg biosynthetic acid lactic 00:25 g

Make up to 100 ml with distilled water.

Example 2 as in Example 1, but altered sugars:

maltodextrin KMS 70 5.25 g beta lactose 2.25 g

Example 3 as in Example 1, but altered fats

modified milk fat 0.8 g t. j. .20% fish oil 0.4 g 10% olive oil 2.0 g 50% corn oil 0.8 g 20%

Together

4.0 g 100%

Example 4 as in Example 2 but altered fats

modified milk fat 3.2 g i.e. 80% olive oil 0.4 g 10% soybean oil 0.4 g 10%

Example 5

Hypoallergenic nutrition containing in 100 ml of finished drink:

Proteins - consisting of hydrolyzate whey protein fats sugars 2,0 g 4.0 g 7.5 g protein enrichment: L-carnitine 1.0 mg phenylalanine 25.0 mg L-tyrosine 45.0 mg L-tryptophan 12.0 mg L-methionine 10.0 mg taurine 6.0 mg L-threonine 5.0 mg

The rest as in Example 1.

Industrial usability

The hypoallergenic nutrients with reduced antigens content of the present invention can be industrially produced on devices that allow to meet strict hygiene standards for the production of infant formulas.

Claims (7)

PATENT CLAIMS 1. Hypoallergenic nutrients with reduced antigen content mainly based on mixtures: (a) protein, fat and sugar hydrolyzate; (b) mixtures of essential and semi-essential amino acids of histidine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, valine, fats and sugars, containing vitamins, minerals and trace elements, characterized in that the fat-based nutritional mixture it contains 20 to 80% by weight of animal fats, and 80 to 20% by weight of vegetable fats. The antigen-reduced hypoallergenic nutrition according to claim 1, characterized in that the animal fats consist of a modified protein-free milk fat. 3. The antigen-reduced hypoallergenic nutrition of claim 1, wherein the animal fat is a mixture of modified, de-proteinated milk fat and other animal fat. The antigen-reduced hypoallergenic nutrition according to claims 1 to 3, characterized in that it contains from 0.01 to 1.5g of a mixture of essential, semi-essential and assisting L-forms of amino acids in at least 100 diluted ready-to-use foods diluted with water according to usual dilution. one of the group of amino acids taurine, glycine, L-tyrosine, L-tryptophan, L-methionine, L-threonine. 5. An antigen-reduced hypoallergenic nutrition according to claims 1 to 5, characterized in that it contains 0.001 to 5 g of a mixture of biologically active substances in which at least one of the group of biologically active substances L- carnitine, inositol, choline, biosynthetic lactic acid, citric acid. 6. The antigen-reduced hypoallergenic nutrition of claim 1, wherein the protein hydrolyzate is casein hydrolyzate. / I 7. An antigen-reduced hypoallergenic nutrition according to claims 1 to 7, characterized in that the vegetable fat is a mixture of low-rape rapeseed and sunflower oil.