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Title:
PROCESS FOR PRODUCING A COMPOSITION CONTAINING ACTIVE FOLLISTATIN
Document Type and Number:
WIPO Patent Application WO/2013/186234
Kind Code:
A1
Abstract:
The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, the process comprising the preservation while maintaining a temperature below 38°C by non-thermal processing.

Inventors:
BUXMANN, Waldemar (Koppelstr. 2a, Quakenbrück, 49610, DE)
HEINZ, Volker (AM Tannenwald 9, Quakenbrück, 49610, DE)
TÖPFL, Stefan (Prof.-von-Klitzing-Str. 7, Quakenbrück, 49610, DE)
Application Number:
EP2013/062068
Publication Date:
December 19, 2013
Filing Date:
June 11, 2013
Export Citation:
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Assignee:
DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V. (Prof.-v.-Klitzing-Straße 7, Quakenbrück, 49610, DE)
International Classes:
A23B5/00; A23B5/015; A23B5/03; A23L1/305; A23L1/32; A23L3/015; A23L3/32; A61K35/00; A61K35/16; A61K35/57; A61K38/17
Domestic Patent References:
WO1989001945A11989-03-09
Foreign References:
US20070275036A12007-11-29
EP1714659A12006-10-25
US20050287260A12005-12-29
US20080311259A12008-12-18
GB1103683A1968-02-21
US20070275036A12007-11-29
Other References:
D. D'ANTONA ET AL.: "Increased maternal serum activin A but not follistatin levels in pregnant women with hypertensive disorders", JOURNAL OF ENDOCRINOLOGY, 2000, pages 157 - 162, XP055083057, Retrieved from the Internet [retrieved on 20131008]
WEI YAN ET AL: "Effect of high pressure treatment on the physicochemical and functional properties of egg yolk", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 231, no. 3, 11 May 2010 (2010-05-11), Berlin, DE, pages 371 - 377, XP019839658, ISSN: 1438-2385
DATABASE WPI Week 200804, Derwent World Patents Index; AN 2008-A49898, XP002685770
AMIALI ET AL: "Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk", JOURNAL OF FOOD ENGINEERING, vol. 79, no. 2, 5 April 2006 (2006-04-05), BARKING, ESSEX, GB, pages 689 - 694, XP005844979, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2006.02.029
GONGORA-NIETO MM ET AL.: "Energy analysis of liquid whole egg pasteurized by pulsed electric fields", JOURNAL OF FOOD ENGINEERING, vol. 57, no. 3, 2003, pages 209 - 216, XP002685771
MARTIN-BELLOSO O ET AL.: "Inactivation of Escherichia Coli suspended in liquid egg using pulsed electric field", JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 21, no. 3, 1997, pages 193 - 208, XP002685772
HUANG E ET AL: "Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field, High Pressure and Ultrasound", BIOSYSTEMS ENGINEERING, vol. 94, no. 3, 15 May 2006 (2006-05-15), ACADEMIC PRESS, UK, pages 403 - 413, XP024970483, ISSN: 1537-5110, [retrieved on 20060701], DOI: 10.1016/J.BIOSYSTEMSENG.2006.03.008
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2007, ANDRASSY E ET AL: "Changes of hen eggs and their components caused by non-thermal pasteurizing treatements. II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk.", XP002685773, Database accession no. FS-2007-01-Qa0022
WIKIPEDIA, THE FREE ENCYCLOPEDIA: "Follistatin", 3 June 2012 (2012-06-03), XP002714385, Retrieved from the Internet [retrieved on 20131008]
Attorney, Agent or Firm:
TARUTTIS, Stefan (Aegidientorplatz 2b, Hannover, 30159, DE)
Download PDF:
Claims:
Claims

1. Process for producing a composition containing biologically active follistatin

comprising the step of providing a starting material selected from raw liquid egg yolk, whole egg or egg white originating from fertilized avian eggs and raw animal blood serum and subjecting the starting material to a step of preservation while maintaining the temperature at or below 38°C, characterized in thatwherein the step of preservation is selected from subjecting the starting material to a high pressure treatment of at least 4500 bar for at least 1 min, from subjecting the starting material to a pulsed electric field treatment of at least 5 kV/cm at a flow rate of 30 L/h, and from a combination of the high pressure treatment and the pulsed electric field treatment to provide a preserved starting material, selected from preserved liquid egg yolk, whole egg or egg white and preserved raw animal blood serum.

2. Process according to claim 1, characterized in that the step of preservation consists of high pressure treatment, wherein the starting material is filled into containers, the containers are sealed and subjected to the high pressure.

3. Process according to one of the preceding claims, characterized in that the step of preservation consists of subjecting the starting material to a pulsed electric field treatment by an electric field of 5 to 40kV/cm.

4. Process according to one of the preceding claims, characterized by drying the

preserved starting material is dried, e.g. by freeze-drying or by fluidized bed drying.

5. Process according to claim 3, characterized in that between the step of high pressure treatment and the step of freeze-drying, the preseved starting material is transported in the sealed containers in which the raw starting material was subjected to the high pressure treatment.

6. Process according to one of the preceding claims, characterized in that the raw liquid egg yolk is provided by opening fertilized avian eggs and separating the egg yolk from the white of egg.

7. Process according to one of the preceding claims, characterized in that the raw starting material prior to the step of preservation is cooled to a maximum temperature of 10°C.

8. Process according to one of the preceding claims, characterized in that the raw starting material prior to the step of preservation is degassed.

9. Process according to one of the preceding claims, characterized in that the raw liquid egg yolk, whole egg or egg white prior to the step of preservation is concentrated to a fraction containing the egg yolk membrane and/or the chalazae.

10. Process according to claim 9, wherein the fraction containing the egg yolk membrane and/or the chalazae is the high density fraction obtained by centrifugation and/or the larger size fraction obtained by size separation.

11. Process according to one of the preceding claims, characterized in that the raw liquid egg yolk, whole egg or egg white prior to the step of preservation is diluted with a diluent and then concentrated to a fraction containing the egg yolk membrane and/or the chalazae.

12. Process according to claim 11, wherein the fraction containing the egg yolk membrane and/or the chalazae is the high density fraction obtained by centrifugation and/or the larger size fraction obtained by size separation.

13. Process according to one of the preceding claims, characterized in that subsequent to the step of preservation, the preserved starting material is dried and subsequently admixed with a solution of a sugar, a sugar alcohol and/or a sugar polymer and dried for encapsulating the liquid egg yolk, whole egg or egg white.

14. Composition for use in nutrition, the composition containing biologically active

follistatin, which composition is available by a process according to one of the preceding claims and contains at least 85% of the biologically active follistatin of the raw starting material based on total protein content.

15. Composition according to claim 14, characterized in that the unsaturated fatty acids have the natural biological constitution of the unsaturated fatty acids in the raw starting material.

Description:
Process for producing a composition containing active follistatin

The present invention relates to a process for producing a composition comprising biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. Follistatin has been found to be a secreted glycoprotein having activity to inhibit members of the TGF-β family, preferably to inhibit myostatin. Upon ingestion, the composition has activity to support, induce and/or positively regulate the increase of muscle in humans and animals. The composition is therefore suitable for use as a food ingredient or nutrition additive for humans and animals, e.g. for use as a compound for improving muscle increase and/or muscle regeneration.

Preferably, the process for producing the composition, and the composition itself, are free from added chemical preservatives, most preferably, the process for producing the composition, and the composition, respectively, essentially consist of the natural components of the starting material, egg and its components, preferably egg yolk optionally including the white of egg, only subject to the physical treatment steps of the process. In the alternative to egg yolk, white of egg, which is also called egg white or egg albumen, and whole egg can be subjected to the steps of the process.

State of art

US 2007/0275036 Al describes that follistatin is known to be present in fertilized avian eggs and is biologically active to increase muscle mass and to facilitate muscle regeneration in humans. Whereas the pasteurzation of liquid egg yolk is shown to inactivate the biological activity of follistatin contained therein, it is described that freeze-dried emulsified egg yolk can be irradiated e.g. by gamma radiation or by an electron beam for preservation without inactivating follistatin.

Objects of the invention

It is an object of the present invention to provide for an alternative process for producing a composition containing active follistatin from fertilized egg.

General description of the invention

The invention achieves the object by the features of the claims, and especially relates to a process for producing a composition containing biologically active follistatin from avian eggs or its components, especially from egg yolk, egg white or whole egg, the process comprising the preservation while maintaining a temperature below 38°C, preferably below 20°C, more preferably below 10°C, which step of preservation comprises or consists of subjecting the liquid egg yolk to a pressure of at least 4000 bar, for at least 1 minute, preferably to 5500- 6500 bar, more preferably to 6000 bar for at least 1 minute, preferably for 3 minutes, more preferably for at least 5 minutes, preferably using an adiabatic compression and pressure release, and/or pulsed electric field treatment, preferably in a continuous process while pumping the liquid egg or its components, especially egg yolk, egg white or whole egg, through the space limited by at least 2 discharge electrodes, e.g. generating an electric field strength of 5 to 40 kV/cm, e.g. at 12 kV/cm at a flow rate of the liquid egg yolk of 30 L/h at a temperature of 30°C, preferably using unipolar pulses having a pulse duration of 5 to 20μ8, preferably of ΙΟμβ, at a repetition rate of 70 to 200 Hz, especially positive, rectangular pulses. At an energy input of 50 to 140 kJ/kg, the decrease in bacterial contamination, determined as CFU, was by a factor of 10 to 630, respectively. Preferably, the avian eggs are obtained from chicken, i.e. gallus domesticus.

The embodiments of the step of preservation are non-thermal process steps, i.e. an increase in temperature that may occur during the high pressure treatment and/or pulsed electric field treatment is not causative for the reduction in micro-organisms, especially of bacteria to achieve preservation. In addition, the embodiments of the step of preservation are physical treatment methods, i.e. without addition of antimicrobial chemical compounds. Accordingly, the embodiments of the step of preservation are non-thermal process steps consisting of physical treatment steps, which do not generate radicals and therefore maintain the chemical structure of the ingredients, especially of unsaturated fatty acids and vitamins of the composition.

General description of the invention

It was found that the high pressure treatment and/or the pulsed electric field treatment of a starting material, which preferably is liquid whole egg, liquid egg white, preferably liquid egg yolk, and/or animal blood serum, effectively reduces the bacterial contamination by a factor of at least 10, preferably by a factor of at least 100, more preferably of at least 1000. For example, for high pressure treatment, a reduction of the bacterial contamination to about 50 CFU/g, corresponding to a reduction by a factor of 3000 was found when starting from raw liquid egg yolk having a natural bacterial content of 1.5 x 10 5 CFU/g. For pulsed electric field treatment, a reduction by a factor of 10 to a factor of 1000 was found. The reduction of the natural microbiological contamination by the high pressure treatment and/or the pulsed electric field treatment is sufficient for preserving the egg white, whole egg or egg yolk.

Preferably, the process subsequent to the preservation step comprises drying, especially freeze-drying of the liquid egg preparation, especially egg yolk, egg white or whole egg, or animal blood serum, respectively, resulting in an egg containing powder, especially an egg yolk, egg white or whole egg containing powder, or animal blood serum poweder, preferably in a powder consisting essentially of the high pressure treated and/or pulsed electric field treated egg or egg constituents, e.g. egg yolk, egg white or whole egg, or blood serum constituents, respectively. In the alternative to freeze-drying, the drying can be fluidized bed drying, preferably at a temperature at or below 42°C, preferably at or below 40°C, more preferably at or below 38°C or at or below 35°C. It has been found that the process for producing the follistatin - containing composition comprising a preservation step comprising or consisting of high pressure treatment and/or pulsed electric field treatment, preferably with subsequent drying, especially but not limited to freeze-drying, leads both to an efficient reduction of bacterial contamination as determined e.g. as viable bacteria, and to the follistatin maintaining its biological activity, e.g. to at least 50%, preferably to at least 70%, more preferably to at least 80%, more preferably to at least 85%, at least 90% or to at least 95%, with reference to follistatin activity in the egg yolk composition used as the starting compound.

Especially in view of preservation processes using irradiation, it is an advantage of the process of the invention that no radicals are generated by the step of preservation, and therefore the resulting preserved liquid egg yolk, egg white or whole egg, or animal blood serum, which preferably is subsequently dried, preferably freeze-dried, contains less or no radicals and reaction products of radicals. E.g. the preserved liquid egg yolk, egg white or whole egg, as well as the dried, preferably freeze-dried, preserved egg yolk, egg white or whole egg, contains unsaturated fatty acids of the egg yolk essentially in their natural state and composition, e.g. without changes to their double bonds. Accordingly, the composition obtainable by the process of the invention preferably contains the unsaturated fatty acids of egg yolk without changes of their double bonds, i.e. in their natural biological constitution.

In the alternative to whole egg or egg yolk, the white of egg can be used in the process.

Preferably, in the process, no chemical preservative is added, e.g. no anti-microbial agent is added. Optionally, an antioxidant is added, e.g. ascorbic acid or a neutral salt thereof.

Preferably, the whole egg, egg white, more preferably egg yolk, or animal blood serum, resp., only is free from added ingredients, e.g. the whole egg, egg white, or more preferably the egg yolk, or the animal blood serum, resp., is subjected to the physical process steps only, which comprise, preferably consist of subjecting liquid whole egg, egg white or liquid egg yolk, or serum, resp., to high pressure treatment and/or to pulsed electric field treatment, preferably followed by drying, e.g. freeze-drying or fluidized bed drying.

For high pressure treatment, it is preferred that the liquid whole egg, white of egg or liquid egg yolk, or animal blood serum, respectively, is contained in sealed containers having an elastic wall, e.g. in plastic bags, more preferably free from gas, more preferably degassed. For a gas-free whole egg, egg white or liquid egg yolk, or animal blood serum, respectively, in a container, gas bubbles can be expelled before sealing the container. For degassing, a reduced pressure can be applied prior to high pressure treatment, preferably also prior to pulsed electric field treatment.

High pressure treatment is generally carried out using water as a compression medium that is pumped into a sealed chamber containing the liquid whole egg, egg white or liquid egg yolk, or animal blood serum, respectively, until the high pressure is reached, maintaining the high pressure, and then releasing the pressure, e.g. by opening the high pressure container.

It was found that after high pressure treatment within sealed containers, e.g. in sealed polyethylene bags, the liquid whole egg, egg white or liquid egg yolk preperation is stable, e.g. for 12 to 24 hours, preferably for 2 to 5 days, e.g. at 5 to 10°C, without a drastic increase in bacterial contamination, and especially without a significant loss of follistatin activity. For high pressure treatment, the adiabatic increase in temperature due to the high pressure preferably is counteracted by cooling the liquid whole egg, egg white or liquid egg yolk to a temperature which is at least 5°C, preferably about 10°C below the maximum temperature, e.g. below 38°C prior to the treatment. Preferably, prior to high pressure treatment and/or prior to the pulsed electric field treatment, the liquid whole egg, egg white or liquid egg yolk is cooled to a temperature of between 0 and 28°C, preferably to 5 to 20°C, more preferably to a maximum of 10°C.

For pulsed electric field treatment, it was found that a short rise in temperature, e.g. to a maximum of 45°C, preferably to a maximum of 42°C or to 40°C, for maximally 10s, preferably for maximally 5 or maximally 2s results in a low loss of active follistatin.

Accordingly, for the pulsed electric field treatment, the aforementioned short rise in temperature is acceptable, although less preferred.

Active follistatin was determined by size separation, e.g. by size-exclusion HPLC or by SDS- polyacrylamide gel electrophoresis (SDS-PAGE), optionally followed by Western blotting and immunospecific detection using an anti-follistatin antibody. A reduction of the size- specific signal identified for follistatin in fresh yolk from fertilized eggs was used as an indicator for the reduction of follistatin activity, because an inactivation of follistatin results in the change, e.g. reduction of the molecule size. Preferably, the process comprises a step of concentrating the whole egg, egg white or egg yolk of the fertilized eggs. For concentrating, the fraction of whole egg, of egg white or of egg yolk having the higher proportion of follistatin is used, the fraction being obtained e.g. by size separation or by density separation. The preferred fraction is the fraction containing the egg yolk membrane, e.g. obtained from separating egg yolk or whole egg, and the fraction containing chalazae, e.g. obtained from separating the white of egg or whole egg. Preferably, the preferred fraction contains the major portion of the egg yolk membranes and/or of the chalazae of the whole egg, egg white or egg yolk subjected to the concentrating or separating step. For separating by size separation, sieving can be used, e.g. of a mesh size of 0.5 mm to 2 mm, preferably approx. 0.5 to 1 mm. Using size separation, the preferred fraction is the egg yolk membrane and/or chalazae containing fraction, which is the particulate or large fraction. For separating by density separation, centrifugation, e.g. using a centrifugal separator. Using density separation of whole egg, egg white or egg yolk, the higher density fraction is the preferred fraction.

Optionally, prior to the step of concentrating the whole egg, egg white or egg yolk of the fertilized eggs by separating the fraction containing the egg yolk membrane and/or chalazae, the whole egg, egg white or egg yolk can be diluted to facilitate the separating step, e.g. using water as a diluent, the water optionally containing salt.

In the alternative or in addition to whole egg, egg white or egg yolk of fertilized eggs, the process can be performed using blood serum from slaughtered animals as the starting material. Accordingly, the blood serum can replace the whole egg, egg white or egg yolk in the process, and therefore the description relating to whole egg, egg white or egg yolk also refers to blood serum. In this embodiment, the process for producing a composition containing biologically active follistatin comprises the step of providing raw animal blood serum and subjecting the raw animal blood serum to a step of preservation while maintaining the temperature at or below 38°C, wherein the step of preservation is selected from subjecting the raw animal blood serum to a high pressure treatment of at least 4500 bar for at least 1 min, from subjecting the raw animal blood serum to a pulsed electric field treatment of at least 5 kV/cm at a flow rate of 30 L/h, and from a combination of the high pressure treatment and the pulsed electric field treatment to provide a preserved liquid raw animal blood serum. The step of preservation can consist of high pressure treatment, wherein the raw animal blood serum is filled into containers, the containers are sealed and subjected to the high pressure. The step of preservation can consist of pulsed electric field treatment of the raw animal blood serum by an electric field of 5 to 40kV/cm. Subsequent to the step of preservation, the preserved raw animal blood serum can optinally be dried, e.g. by freeze-drying or by fluidized bed drying. Preferably, between the step of high pressure treatment and the step of freeze-drying, the raw animal blood serum is transported in the sealed containers in which the raw animal blood serum was subjected to the high pressure treatment.

Optionally, the process can comprise the further step of mixing or encapsulating the dried preserved egg or egg constituent. Preferably, for mixing or encapsulating, the dried egg yolk, whole egg or egg white, or alternatively the dried blood serum, is admixed with a solution, preferably an aqueous solution of an encapsulating agent. The encapsulating agent can e.g. be a sugar, sugar alcohol and/or sugar polymer, a solution of which in the process is admixed with the preserved and dried egg yolk, whole egg or egg white, or alternatively the dried blood serum, and dried to produce encapsulated dried egg yolk, whole egg or egg white, or alternatively the dried blood serum. The sugar can e.g. be sucrose, fructose, glucose, and/or corn sirup. The sugar alcohol can e.g. be maltitol, isomalt etc. The sugar polymer can e.g. be starch, modified starch and/or cellulose and/or methylcellulose, which preferably also serves as an anti-caking agent.

As a specific advantage of the high pressure treatment of liquid egg yolk, whole egg or egg white, it has been found that the bioavailability and digestability of the protein, preferably of the total protein, is enhanced. Therefore, the process comprising the step of high pressure treatment of liquid egg yolk, whole egg or egg white is preferred for producing a preserved composition containing biologically active follistatin, in which composition the protein has increased bioavailability, e.g. increased digestability, for example in relation to the non- treated liquid egg yolk, whole egg or egg white.

Detailed description of the invention

The invention is now described by way of non-limiting examples.

Example 1 : production of preserved egg yolk containing active follistatin

Fertilized hen eggs (gallus domesticus) contained from a certified breeding station were used, which eggs were not brooded. The eggs were cracked and separated into egg yolk and the white of egg automatically. As raw liquid egg yolk, 3000 L egg yolk were used that were preferably homogenized by stirring were maintained at 5 to 10°C and filled under sterile conditions into polyethylene bags and sealed after expulsion of entrapped air bubbles. These polyethylene bags could have a volume of between 1 L and 50 L, preferably of 5 to 20 L each. The bags were arranged in a high pressure chamber (NC-Hyperbaric, Spain). Using water as a pressurising medium, the pressure was increased to 6000 bar within 10 to 20 minutes. After a holding time of 3 or 5 minutes, respectively, the pressure was released by opening a release valve.

The bacterial contamination was determined by standard dilution plating on complete medium and counting following cultivation in an incubator at 37°C for 48 h.

Aliquots from the high pressure treated egg yolk were kept at about 5°C for a few hours and subsequently freeze-dried by freezing the egg yolk and applying vaccum to withdraw water, while controlling the temperature of the egg yolk to preferably not exceed 10°C , preferably 5°C, preferably keeping the egg yolk in a frozen state.

The microbiological analysis showed that the high pressure treatment both for 3 minutes and 5 minutes resulted in a drastic reduction of bacterial contamination, and also the subsequent step of freeze-drying further reduced the bacterial contamination.

Table 1 : bacterial contamination, measured as CFU/g

CFU = colony forming units (viable micro-organisms) Follistatin activity in the liquid egg yolk as determined by SDS-PAGE showed a reduction by approx. 15%, or a content of 85% active follistatin, on the basis of the content of active follistatin as determined by SDS-PAGE in the raw liquid yolk.

In the freeze-dried egg yolk, the content of active follistatin in relation to the total protein concentration was the same as in the liquid egg yolk after high pressure treatment. This shows that the step of freeze-drying does not substantially affect the activity of follistatin, e.g.

freeze-drying does not substantially reduce the concentration of active follistatin per total protein content.

Example 2: Fraction of freeze-dried egg yolk containing active follistatin using pulsed electric field treatment

An aliquot of the raw liquid egg yolk used in Example 1 was treated at a flow rate of 30 L/h at 30°C by pulsed electric field of a field strength of 12 kV/cm using unipolar positive pulses having a pulse duration of ΙΟμβ at a repetition rate of 200 Hz. At an energy input of 50 to 140 kJ/kg, the viable bacterial contamination was reduced by a factor of 10 and 630 CFU, respectively, as determined by dilution plating.

Using SDS-PAGE, a reduction of active follistatin by approx. 15%, or a residual activity of follistatin of 85% based on the raw egg yolk was found. No thermal denaturation of the liquid egg yolk was observed in SDS-PAGE.

Example 3 : Concentrating whole egg, white of egg or egg yolk by separation

The process of Example 1 was repeated with the alteration that before the high pressure treatment the egg yolk was separated by centrifugation at 3343 x g for 20 min into a high density fraction that was collected as a pellet and a low density supernatant fraction. The high density was found the high follistatin fraction.

In the alternative, whole egg or white of egg was separated by centrifugation at 3343 x g for 20 min into a high density fraction that was collected as a pellet and a low density supernatant fraction. Again, the high density was found the high follistatin fraction. The analysis of the follistatin content is shown below :

These results show that the separation of egg yolk, whole egg or egg white to a higher density fraction, corresponding to egg yolk membranes and chalazae, results in an increased concentration of follistatin, which fraction after the step of preservation, preferably with subsequent drying, yields a composition having an increased follistatin concentration.

Preferably, the egg yolk, whole egg or egg white prior to the separation was not homogenized, e.g. the egg yolk, whole egg or egg white was passed through a wide sieve or was stirred to only crack the egg yolk membrane to allow egg yolk to exit, preferably without breaking the egg yolk membrane or chalazae into small pieces.