Food product for allergy diagnostics or for allergic reactions intensity reduction

FIELD: food industry.

SUBSTANCE: invention relates to a non-allergenic food product. The food product includes an amino acid fraction containing at least one component chosen from the group consisting of amino acids and peptides with a degree of polymerisation 7 or less, and a lipid fraction containing at least one fatty acid chosen from the group consisting of arachidonic acid and docosahexanoic acid. The composition content of protein and other peptides with molecular weight 1000 daltons or more (in relation to dry weight) is less than 0.01 wt %, preferably - no less than 0.001 wt %, more preferably - no less than 0.0001 wt %. The food product is used for allergy diagnostics.

EFFECT: invention allows to produce a product which does not impart allergic reactions and is able to attenuate intensity of the patients' allergic reactions.

7 cl, 4 ex

 

The present invention relates to a food product that is easily digestible, non-allergenic food product, to a method for preparing such a product, to a method for treatment of persons suffering from allergies, to a method of diagnosing food allergies in susceptible to allergic persons and to compositions suitable for use as an ingredient for a food product according to the invention.

Food Allergy is a common and growing problem. It may manifest in the early stages of children's lives. Allergic reaction to various proteins, such as originating from cow's milk, soy, eggs, peanuts or wheat (gluten), can particularly develop in those who have so-called atopic Constitution. Typically, these allergies disappear after a period of time from several months to several years. Next lifetime can develop new allergies, such as allergies to dust mites, pollen, or other proteins contained in the flowers or parts of fruit.

People who suffer from allergies may have difficulties in learning or metabolizirovannom some components of food, which can lead to undesirable side effects and the lack of tolerance to such a component. A widely known example of this is the lack of toleran the abilities to lactose, which for this reason are often excluded from allergenic food recipes.

Those susceptible to allergies in case of presence in their diet, such a component may develop gastrointestinal disease, which can further worsen the condition of the person.

In susceptible people after exposure to the allergen usually develops strong systemic response. This can lead to various symptoms manifested immediately after exposure and later, for example, after one or two days. I believe that these reactions are mediated by the interaction of allergens with Langerhans cells or dendritic cells, regulatory T cells and Toll-like receptors (TLR), such as TLR-4 in the cells associated with the gut lymphoid tissue (GALT). Through the activation of various lymphocytes, eosinophilic cells, mast cells and basophils in response to the allergen is called the specific release of immunoglobulins (Ig), proteases, histamine and cytokines, prostaglandins (PG), leukotrienes, hydroxyeicosatetraenoic acid, interleukins (IL) and other signal connections. It is assumed that it is particularly important that the release of IgE by B-cells. The Constitution of man in relation to susceptibility to the development of allergic reactions, apparently, is correlated with the number of is-helper cells type 1 and 2 and the number of regulatory T-cells. In particular, the low ratio of the number of Th1 cells to the number of Th2 cells and excessive ratio of the number of Th2 to the number of regulatory cells in GALT believed to reflect the increased risk of development of allergic reactions. Usually healthy, no allergies children, the value of this ratio is relatively low within a short period after birth and increases rapidly in early next week.

Symptoms, which can be observed in the result of an allergic reaction include skin reactions (irritation, local inflammation), the reaction slizeobrazujushchej tissues of the nose, mouth, intestinal epithelium, lung, and larynx (allergic rhinitis, irritation, sneezing, swelling), eyes (lacrimation), the respiratory system (asthma, occlusion of the Airways), gastrointestinal tract (diarrhoea, local or widespread inflammatory reaction of the intestine), the system response (such as, for example, manifested in the increase in the plasma levels of histamine and lower levels of gamma-interferon), and behavioral disorders (irritability, periods of crying in infants).

Atopic skin reactions in young children also often leads to an inflammatory reaction in the groin and buttocks of the child (intertrigo). Inflammation may develop in susceptible adult who, for example, if too frequent scratching the itchy areas. Allergic reactions can also cause pain, itching and cause deterioration of the functional state of the organism. People suffering from allergic asthma or allergic bronchitis, develops shortness of breath. In addition, it can disrupt sleep or to interfere with normal daily activities. It can even cause problems with severe clinical impact, such as the development of shock, in particular, anaphylactic shock.

Anaphylactic shock or other form of anaphylactic reactions can also occur in cases when the treatment of a person with atopic or allergic Constitution, apply enough clean drugs, especially when the drug is injected parenterally way. Examples of such drugs that are known to be at risk of detention traces of allergens are antibiotics, local painkillers, codeine, drugs, prepared on the basis of animal raw materials or with the use of exogenous proteins as enzymes, such as insulin, adrenocorticotropic hormone, enzymes as such, diagnostic tools, such as a contrast medium for NMR or x-ray analysis, vaccines, anti xini, gamma globulin, interferon, etc. Such anaphylactic shock can also occur when at risk of developing an allergic reaction people exposed to poison plants or animals, such as insects, such as bees, wasps or hornets.

Diagnosis of food Allergy is a complex task, especially in young children. Because the classic skin tests for allergies are quite aggressive towards infants, often used other methods, such as empirical tests using ingredients usual diets or using less allergenic synthetic food ("Hypo-allergenic" foods). The potential of allergic reactions of the delayed type makes interpretation of these results unreliable. In addition, and Allergy-free food can still cause allergic reactions. The food legislation defines the criteria that must be met hypoallergenic formula. When this food is considered to be Hypo-allergenic, if its allergenicity in a provocative test in Guinea pigs is at least 1000 times lower than the source material, which was prepared ingredients.

An example of such a Hypo-allergenic food product is Feeding. Esoteric amino acids (among other things: tryptophan, threonine, arginine and methionine). The product contains no fibers, no long-chain polyunsaturated fatty acids (abbreviated as LCP).

There is a need in the food product, which is non-allergenic, particularly in food for children, more specifically, in the diet for children with an atopic Constitution.

It would be desirable to provide non-allergenic food product that provides a satisfactory nourishment entity that meets all dietary requests such entity and with attractive taste and/or which is convenient to use.

In addition, it would be desirable the provision of food, which is suitable for use in the diagnostic method of determining allergies.

It would also be desirable to provide a food product that can reduce the intensity of allergic reactions of the subject exposed to small amounts of allergens, for example, when eating a product containing small amounts of allergens or exposure to medications that may contain traces of allergens.

In the gastrointestinal tract of the individual groups of children prevail special conditions that increase sensitivity to allergens and contribute to intolerance to the components of food. For example, infants who etalonnage age often suffer from poorly developed ability to absorb nutrients and excrete excessive amounts of gastrointestinal hormones and enzymes. It provides immune function and, in particular, reactions to potential allergens. Patients with celiac disease (gluten enteropathy) suffer from the inability to fully digest the proteins and peptides of gluten. People with the syndrome shortened small intestine and diarrhea, increased colonic transit time, which can not be proper digestion and absorption of nutrients. People suffering from inflammation of the epithelial cells of the gastrointestinal tract, for example, suffering from Crohn's disease and other inflammatory bowel diseases, and people, for a long time taking drugs, such as nonsteroidal anti-inflammatory drugs, have reduced ability to digest and absorb nutrients.

There is also an increased sensitivity, leading to the development of an allergic reaction in response to exposure to a potential allergen, is observed in patients, in particular children receiving treatment medicine certain groups, such as antibiotics or chemotherapy drugs. Patients suffering from mucoviscidosis, also exhibit increased levels of large peptides at considerable length of the intestine, variances in emphasis of hormones and enzymes, wirapati emyh the gastrointestinal tract, as well as an increased risk of developing allergies.

Despite considerable efforts in ensuring an adequate supply of entities included in these specific groups, especially children, many of them are malnourished. A painful condition of these specific groups also forces you to take all possible measures to avoid the development of allergic reactions to insertion into the body of the food product.

There is therefore a need in the food product, is able to properly supply power to certain groups malnourished people or people suffering from diseases, and at the same time preventing the development of these patients allergic reactions after exposure to potential allergens.

The present invention is the provision of a new food product, particularly a food product that does not cause allergic reactions that satisfy one or more needs, wishes and/or the effects defined in the present description and/or claims.

Currently it is possible to achieve this goal by providing a food product having a certain proportion of amino acids, a certain proportion of the lipids and, perhaps, a certain proportion of carbohydrates.

Accordingly, the present invention relates to a food item is tuktu, contains:

- amino acid fraction comprising at least one component selected from the group consisting of free amino acids, including their salts, and peptides having a degree of polymerization of 7 or below;

- the lipid fraction comprising at least one lipid selected from the group consisting of arachidonic acid (AA) and docosahexaenoic acid (DHA); and, perhaps,

- not assimilated carbohydrate fraction, containing in relation to the weight of the carbohydrate fraction of at least 80 wt.% oligosaccharides having a degree of polymerization in the range of 3-20,

this composition has a content of peptide material (amino acids and peptides, including proteins with a molecular weight of 1000 daltons or higher with respect to the dry weight of less than 0.01 wt.%, preferably less than 0.001 wt.%, more preferably less than 0,0001% by weight and most preferably less than 0,00001 wt.%, or even below the detection level, or its complete absence.

Specified food product is essentially non-allergenic.

The term "non-allergenic" here is defined as having content of peptide material with a molecular weight of 1000 daltons or more below 0.01 wt.%, especially less than 0.001 wt.%, more specifically less of 0.0001 wt.% and most specifically less than 0,00001 wt.%, or even below the detection level, or its complete absence.

"Ready COI is whether the liquid product may suitably be prepared from, for example, 25 g of solid product according to the invention in 100 ml of a suitable liquid, such as water, although in practice there may be different values of solids to liquid. When the link here on the concentration of the component product in terms of mass per unit volume or number of moles per unit volume, usually mean concentration in "ready to use" liquid product of the invention. As a rule, thus referred to the concentration based on the concentration of the product having a dry weight of 25 g/100 ml Thus, in the General case, the concentration in terms of dry mass four times that of the mentioned mass concentration in 100 ml unless stated otherwise.

Preferably non-allergenic food product of the invention has a content of T-cell antigenic determinants with respect to the dry weight of less than 0.01 wt.%, more preferably less than 0.001 wt.%.

Data on the molecular mass of the peptide material can be read on the label commercially available component food product, unless local law requires clear disclosure of the detailed nature of the ingredients, or preferably determined by the selection of peptide material and the subsequent analysis of its molecular size. The selection can be carried out purification and separation from D. the natives present in the food product components, based on the well-known in the field of methods, such as extraction, filtration and chromatography. Quantitative definitions of possible separation, chromatographic or electrophoretic methods, followed by analysis, for example, by spectroscopic methods.

Non-allergic nature of the food product according to the invention also makes possible the use of this product as a (full) food for allergic persons, in particular children (aged 7 years or younger) or even babies.

The food product is also suitable for use as food for people, including children, in particular infants, during the period of time during which the subject is subjected to the test for an allergic reaction. It is preferred that the food product according to the invention can be used without significant risk of introducing noise in carrying out the specified tests, in which it can be used without significant risk to give an allergic reaction caused by components of the food product.

In addition, the inventors believe that a food product according to the invention may actually weaken an allergic reaction to allergens that are not present in this food. Not pretending to theoretical depth, it is assumed that h is on the food product can have a positive impact on the value of the ratio of Th1/Th2 and IgE levels, which is released after exposure to a certain amount of a certain allergen due to the presence of specific non-allergic lipid (AA and/or DHA) and possibly faction specific non-allergic unassimilated carbohydrate.

Typically, the amino acid fraction lipid fraction and the carbohydrate fraction present in such quantities that the amino acid fraction provides from about 8 to about 15.7% of the energy of the lipid fraction provides from about 38 to about 52% of the energy and carbohydrate provides from about 38 to about 47% of the energy. These quantities are based on the following energy contributions: 16.8 kJ/g for protein, peptides, amino acids, organic acids and carbohydrates and 37.8 kJ per gram of lipid. No energy contributions does not apply to other components, such as fiber (not assimilated carbohydrates, mineral substances, vitamins and nucleotides or cash equivalents.

The energy density of the ready-to-use food products according to the invention is between about 2.52 and about 3,24 and preferably between about 2.6 and about 3.1 kJ per one milliliter (or between about 10,04 and about 12,96 kJ per 100 g dry mass, respectively, between about 10.4 and about 12.4 kJ per 100 g dry weight), in particular, in order to make them particularly suitable for the purpose allergic children.

Amino acid fraction represents the amount of amino acids in free form (including their salts and esters) and amino acids present in the form of peptides (including proteins, glycoproteins and lipoproteins). It provides a source of amino acids that the body can synthesize proteins and other peptides. Usually the number of peptides (including proteins)having a degree of polymerization (DP)equal to 8 or more, is in relation to the total dry weight of the product is less than 0.01 wt.%. Due to non-allergenic nature of the product it is preferable that the number of peptides having a DP of 8 or more was less than 0.001 wt.%.

Preferably the presence of arginine. The best results are obtained by using the amino acid fraction containing 100 grams of amino acids from 1.0 to about 7.1 g of arginine. This is preferable to weaken the intensity of allergic reactions is relatively low content of arginine, in particular in the range from about 1.0 to about 6.9 grams or better still from about 1.6 to about 6.0 grams of arginine per 100 g amino acid fraction.

Preferably the presence of threonine, because threonine may enhance the production of intestinal mucin, which reduces the susceptibility of epithelial cells to the effects of allergens, makes possible a better digestion of allerg the new food and intensifies the removal of allergens. Threonine is recognized as being particularly effective in regard to the relatively slow reaction to consumed food allergens. The content of threonine may be from about 5.0 to about 13, but preferably is in the range from about 5.5 to about 11 grams threonine per 100 g amino acid fraction.

Preferably the presence of tryptophan, because it can increase the value of the ratio of Th1/Th2 or reduce the value of the ratio of the content of Th2 to the number of regulatory T-cells, which weakens the response to a potential allergen. This can be effective against allergic reactions of immediate or delayed type, or in relation to the reactions of both types. The concentration of tryptophan is in the range from about 2.0 to about 7,0, but preferably from about 2.2 to about 6.0 grams of tryptophan per 100 g amino acid fraction.

To support the immune system preferably includes asparagine and/or aspartic acid at a concentration of from about 6.4 to about 15, preferably from about 8 to about 13, more preferably about 9 to about 12 grams in terms of equivalents aspartic acid (the sum of asparagine and aspartic acid), 100 grams of amino acids.

Amino acid fraction preferably contains all the essential amino acids.

Food product designed for patients who phenylketonuria (PKU), usually does not contain phenylalanine.

The lipid fraction is the sum of all lipids in the product. In particular, the lipid fraction may contain at least one lipid, in particular, at least two lipid, more specifically, at least three lipid selected from the group consisting of triglycerides, diacylglycerides, monoacylglycerides, phospholipids, lysophospholipids, ceramides, sphingosines, gangliosides, globosides, sulfatides, Sterol esters, fatty acids in the free state, salts of free fatty acids and esters of free fatty acids. Preferably at least 80 wt.% the lipid fraction formed from one, or preferably at least two, or at least three lipids from this group.

As mentioned above, the lipid fraction comprises at least one lipid selected from arachidonic acid (AA) and docosahexaenoic acid (DHA). AA and/or DHA may be present in the form of fatty acids in the free state, in the form of a salt of a free fatty acid, in the form of ester free fatty acid (for example, in the form of glycerides ether), in the form amide or in another form acceptable for use in the food product.

The inventors have found that a useful aspect of having AA is determined by its role in the production of the body's prostaglandins, particularly PgE2. Avtoritetenee guess this production is useful to eat this product entity even though the prostaglandins are usually considered as substances that enhance allergic reaction.

The inventors concluded that DHA may participate in the weakening resulting from allergic inflammatory response, in particular, local inflammatory reaction, which is a secondary complication, for example, due to too much brushing or diarrhea.

In addition, it is assumed that dietary DHA improves the composition of the membranes of cells involved in the immune response. This leads to more specific models of recognition of potential allergens and to changes in signaling pathways upon activation receptors, for example, involved in allergic reactions cytokines, and thus the change in the reaction that occurs in response to exposure to a potential allergen.

In addition, it is assumed that the presence of AA, DHA or both of these compounds may be preferred in that they alter the way in which Central and/or enteric nervous system reacts to the presence of the peptide material of alien origin. In particular, these components can inhibit the reaction of the enteric nervous system n the presence of potential food allergen in the gastrointestinal tract and, in particular, the response to antigen cells. I believe that this may be the result of a favorable impact on the structure and function of membranes of nerve and dendritic and other cells involved in the immune response.

In addition, it is assumed that AA, DHA or both of these compounds can participate in reducing or preventing the appearance of feelings of depression, which can have an adverse effect on allergic reaction.

The AA content is preferably at least 0.25 g/100 g fatty acids (including fatty acid in bound form, for example, in the form of ester (including glycerides), amide or salt). Content can reach up to about 6 g/100 g fatty acids, but preferably the concentration of arachidonic acid in the lipid fraction is in the range from about 0.4 to about 0.8 g per 100 g fatty acids.

The DHA content is preferably at least 0.15 g/100 g fatty acids. Content can reach up to about 1.5 g/100 g fatty acids, but preferably the concentration of DHA is in the range of from about 0.16 to about 0.8 g per 100 g fatty acids.

Preferably the proportion of AA and DHA is about 1-5:1.

Preferably includes one or more fatty acids n-3. Their presence is considered to be preferable from the point of view predot the stop or at least reduce the accumulation docosatetraenoic acid in cell membranes, in particular, neural cells and/or cells of the retina. In addition to DHA, preferred examples of n-3 fatty acids include alpha-linolenic acid (ALA), eykozapentaenovuyu acid (EPA), docosapentaenoic acid (DPA3).

To prevent accumulation docosatetraenoic acid content of linoleic acid (LA) to the amount of DPA, DHA and EPA may be about 10 to 60:1, but preferably below, in particular, about 0-47:1 or even better about 10-40:1.

Lipid fraction preferably contains no peptide material, such as, for example, relcovaptan part lipoprotein with a molecular weight of 1000 daltons or higher, in concentrations greater than 0.01 wt.%, and preferably contains less than 0.001 wt.% such material.

The lipids according to the invention can be isolated from natural material containing such peptidergic material, for example, from the tissues of the animal, plant, fungal or bacterial origin. Examples of lipids of animal origin are milk, eggs, or brains, or fish. Plant lipids are, in particular, the lipids extracted from the seeds or beans containing more than 1% DHA or AA. Examples of lipids fungal origin are oil, selected from the genera Mortierella or Pythium, or from the modified yeast.

Belovodsky material must be disposed of in ways that reveal the Xia specific selected raw materials. In this area there are several General ways refining of crude oils and lipids, such as treatment with an acid (which also removes gum and resin), bleaching or treatment with absorbents, such as silicates, filtration methods, crystallization or cooling and deodorizing methods. They can be suitable for purification of lipids according to the invention.

However, the lipids according to the invention can satisfy the description only when modifying one or more of these process operations or as a result of applying one or more stages removal or decomposition of the residual peptide material, which includes lipoproteins, and such technological additives like enzymes. This additional stage can be, for example, by absorption through column chromatography or adapted to the filtration layer at elevated temperatures (>50°C).

In the following example, the modified method is the use of micro - or ultrafiltration. This method can be successfully applied after the implementation of pre-filtration, or filtration using conventional methods (using filters with large pore filter or additives), or by centrifugation. Suitable for microfiltration pore dimensions are m is 5 μm, while the preferred pore size of the filter is 0.01-1 μm.

To the crude lipid fraction to filtration or absorption can also be added components which are connected to the peptide material to increase the degree of absorption at the columns. Such material may also be added to increase the rate of flocculation of the proteins in the fractionation process cooling or to increase filtration efficiency. Such components are preferably materials food quality category, such as amphoteric compounds such as choline, betaine, dimethylglycine, or one or more minerals selected from the group of calcium and magnesium.

Ceramides, sphingosine, sulfatide, globoside and other glycosidically lipids for the selection of peptide material of these more polar lipids require the use of adapted methods. Suitable are, in particular, chromatographic methods, such as using ion exchange, in particular anionic exchange.

Often using lipases or phospholipases are made of synthetic materials, such as certain di - or monoacylglycerides and lysophospholipid. What modified or additional stage of the process should be applied, is determined by the nature of these enzymes. For example, de is acurate globular enzymes makes effective carrying out heat treatment before deposition and filtration or by centrifugation. Filtering can be performed in one or several stages. Preferably coarse filtration or centrifugation combined with stage filtration at elevated temperature.

Suitable for denaturirovannyj these lipases temperature exceeds 80°C and preferably ranges from about 85 to about 110°C.

Preferably adapting sources of lipids for change of micellization in the liquid product and in the digestive tract and improve such characteristics digestion. This is achieved by including in the product relatively small amounts of triglycerides. In normal mixtures prescribed malnourished children or children who are not able to eat normal amounts of liquid formulations, levels of triglycerides can be up to 7.0 g per 100 ml of ready-to-use formulations (or of 28.0 wt.% in relation to dry weight). To reduce the amount of triglycerides preferably use one of the following two ways. The first method involves the reduction to values below 4.0 g/100 ml (or less of 16.0 wt.% in relation to dry weight), preferably to values in the range from about 2.9 to about 3.9 g/100 ml ready-to-use formulations (or from around 11.6 to about 15.6 wt.% in relation to dry weight). The most the preferred amount of triglycerides is from about 3.0 to about 3.7 grams per 100 ml (or from about 12.0 to about of 14.8 wt.% in relation to dry weight).

In the second method, at least part of the triglyceride is replaced by one or more members of the group of alternative lipids, which consists of mono - or diglycerides, phospholipids, gangliosides, lysophospholipids, ceramides, sphingosines modified ceramides (sulfatide etc) and cholesterolemic esters. The higher content of lipid in the formulation, the greater the amount of triglycerides should be replaced. Found that triglycerides can be properly digested by most children in the amount of about 3.4 grams, when the emulsion is prepared properly and, in particular, gives droplets with an average size of [dp(3,4)] in 5 μm or less, and preferably 0.1-3 μm in the case restored to the initial concentration of dry food and 0.1-0.3 microns for ready-to-use liquid products. It is preferable to substitute an alternative lipid balance of the lipid fraction, representing the difference between the total lipid fraction and 3.4 g of triglycerides. In particular, foods with triglycerides 2,9-3,9 g per 100 ml of ready-to-use formulations, especially preferably include from about 0.5 to about 4 wt.%, preferably from about 0.7 to about 3 wt.% the lipid fraction in the form of phospholipids and from about 0.4 to about 1.4 wt.% cholesterol or its equivalents, such as cholesterolemia ether is. Foods containing these alternative lipids form the emulsion, which are easily digested. Found that this is, in particular, a result of improved proteolysis with chymotrypsin. In addition, it is assumed that the resulting digestion products differ from similar products from conventional formulations, and abdominal contents of the upper part of the gastrointestinal tract, particularly the jejunum and ileum, which contain such products in the different seems dendritic cells and Toll-like receptors in the gastrointestinal tract and, in particular, present in GALT TLR-4.

This difference in performance also includes bacteria, bacterial products, and fragments of bacterial cell membranes. When the lipid contains more than 0.1 wt.% cholesterol or its equivalents, it is useful inclusion in the formulation of fragments of bacterial cell membranes, in particular bacteria are symbionts, seladonia in the upper part of the digestive tract, such as Lactobacilli and Bifidobacteriae. Preferred amounts range from 108up to 1011bacteria, or about 0.02-0.4 g of enriched fragments of material per 100 ml of ready to use product (or in relation to the dry weight of 4·108up to 4·1011bacteria per 100 g of product which, or about 0.08 to 1.6 wt.% enriched fragments of material). The latter material may contain nucleotides.

Unassimilated carbohydrate fraction represents the total number contained in the product are not assimilated carbohydrates.

Newslatest can be determined using the method of Lee and others, J Assoc Off Anal Chem, 75, 395-416, 1992. If the carbohydrate is absorbed by 50% or more, the total amount of carbohydrate is considered digestible.

In this area known practice of inclusion in food products that are not assimilated carbohydrates (dietary fiber). In General in this area are desirable relatively large carbohydrates (polysaccharides). The inventors have concluded that a relatively small unassimilated carbohydrates are surprisingly effective in solving the problem underlying the invention, i.e. the attenuation of the intensity of allergic reactions.

It is assumed that the product according to the invention are not assimilated oligosaccharide with a DP up to 20 has a positive impact on the value of the ratio of Th1/Th2.

In addition, the inventors concluded that the presence of relatively small carbohydrates (DP-20) is preferred in respect of textural properties and/or facilities for the treatment of a food product, especially when the food should be consumed in liquid form. In solution ol hosahalli usually are extremely friction-free or have only a negligible effect on the viscosity. In particular, the solution of 2 wt.% in the water leads to a viscosity of 100 MPa·s or less at a shear rate at 20°C 100 1/C. Thus, such oligosaccharides can be used in the product to provide the product with a viscosity of 100 MPa·s or less, particularly 50 MPa·s or less, preferably 20 MPa·s or less. Found that it is preferred in respect of ease of administration (for example, facilities drinking) and/or the consistency/taste impression of the product.

Preferably the product comprises at least one oligosaccharide selected from the group consisting of galactooligosaccharides, fructo-oligosaccharides, xylooligosaccharides, mannooligosaccharides, galacturonic oligosaccharides and Rabinovich oligosaccharides. These oligosaccharides are classified as belonging to the same group of monosaccharides (e.g., oligosaccharide galactose), when more than 90% formed by the hydrolysis of such oligosaccharide sugars refers to a single type. In this document they are called "unionicolidae" (uni-oligosaccharides). Oligosaccharides contain mixed type monosaccharides two or more types, and the proportion of each type is more than 10% of the mass of such oligosaccharide.

More preferred is the inclusion of two or more analgosedation with various schemes of fermentation from the point of view of formation of butyrate propionic acid, acetate and lactate, in relation to acidity and gases, such as hydrogen or methane. These schemes fermentation determined by the use of microorganisms that are symbionts of the first part of the gastrointestinal tract, that is located in the mouth, throat, esophagus, stomach, jejunum and in the first 25% of the ileum. Especially important from the point of view of their influence on the response to a potential allergen look like those that are found in the mouth and in the jejunum/ileum.

In practice it turns out that three or more unionisation are the most useful for generating sufficient amounts of butyrate and especially lactate compared with acetate and/or to support the growth of these naturally occurring symbionts. In particular, a useful mixture of galactooligosaccharides, uronic acid oligosaccharides and xylooligosaccharides, for example, a mixture of galactooligosaccharides, hydrolyzed pectin and xylooligosaccharides in a ratio of 1:0.2 to 5:0.2 to 5.

The disadvantage of these mixtures unionisation is that each of the ingredients it contains low amounts of sensory material, such as enzymes and residual proteins produced from the source material, such as milk proteins.

So, at least, the same result can alternatively be included oligosaccharides mixed the type, which to remove potentially allergic peptidergic material require only one treatment stage. In particular, oligosaccharides mixed type are suitable when at least two monosaccharides are included in more than 15 or even more preferably more than 20 wt.%.

Oligosaccharides of mixed type can be synthesized by reaction of selected monosaccharides with each other to obtain oligosaccharides with the desired chain length and chemical structure, or they may be obtained by hydrolysis of polysaccharides mixed type. These polysaccharides preferably are of natural origin. Suitable oligosaccharides mixed type can also be obtained by hydrolysis of a mixture of polysaccharides in short oligosaccharides, which are then joined to each other. Examples of suitable polysaccharides are a mixture of cellulose, hemicellulose, pectin and the like, such as encountered in fiber are peas in a variety of bran (rice, corn, barley) or fibre-beet. Can also prepare an artificial mixture of polysaccharides by mixing selected amounts of suitable polysaccharides such as hemicellulose, cellulose, beta-glucans, polysaccharides of algae, fructans, gums (such as guar gum beans carob or Arabian gum) and a mixture of p the cross-sections of the gums. After hydrolysis and formation of mono - and oligosaccharides as preferably, the reaction is stopped and the reaction products stand out and are going to use or are exposed to a new stage of fermentation, in which the individual mono - or oligosaccharides are connected to each other to obtain a new mixed oligosaccharides. Examples of suitable for the synthesis of such mixed oligosaccharides enzymes include synthase or other suitable ligase known in the field of enzymes, for example, enzymes of microbiological origin or derived from yeast.

Such oligosaccharides mixed type can also be released by the cleavage of oligosaccharides from relcovaptan materials.

After preparation of oligosaccharides mixed type, they are preferably subjected to further purification method to remove peptidergic material.

In this regard, the aqueous suspension is treated chromatographic or adsorption techniques, preferably after heating under suitable pH and filtration or centrifugation. An example of a suitable adsorption material is activated carbon.

Examples of suitable mixed oligosaccharides include arabinoxylane, glucomannan and galactomannan. Especially those that contain more than 1.5 wt.% monosiga the IDA, different from the two main monosaccharides. For example, for the purposes of this invention would be suitable arabinoxylan oligosaccharide containing more than 5 wt.% the glucuronidase. Especially preferred is the inclusion of oligosaccharides, which as a third component containing sialic acid and/or glucosamine. In particular, preferred are oligosaccharides mixed type containing more than 3 wt.% sialic acid.

Preferably, the number of unassimilated carbohydrates if their presence was in the range of from about 0.4 to about 3 g per 100 kcal provided by the product. In a highly preferred product of this content is at least 0.6 g/100 kcal. The content of 2.0 g/100 kcal or less are particularly preferred.

Preferably, in the presence of unassimilated carbohydrates at least 60 wt.% their number was established not assimilated carbohydrates, having a degree of polymerization ranging from 2 to 10. Given their non-viscous nature, such carbohydrates are especially preferred when dissolved in liquids, water-based.

In the case of presence, not assimilated carbohydrates preferably contain at least two different monosaccharide units selected from the group consisting of galactose, fructose, uronic acids, is of silozi, arabinose.

Typically, the food product contains digestible carbohydrate fraction. Digestible carbohydrate fraction may contain one or more carbohydrates, known in this area as suitable for use in food products, for example, selected from digestible polysaccharides (e.g. starch), digestible monosaccharides (e.g. glucose, fructose) and digestible disaccharides (e.g. sucrose). Although conventional formulations exclude lactose hypoallergenic and easily digestible recipes, and a significant positive effect can be obtained even due to the implementation of the above measures is the preferred inclusion of small amounts of lactose to stimulate the growth of bacteria in the upper gastrointestinal tract, in particular symbionts. Number of, in particular, is from about 0.05 to about 1.6 g, preferably from about 0.1 to about 1 g per 100 ml ready to use (liquid) product (or from about 0.2 to about 6.4 g, preferably from about 0.4 to about 4 g per 100 g dry weight).

Usually a food product according to the invention contains mineral fraction. Preferably there is at least one of iron and copper. The presence of minerals can have a positive impact on allergic reaction or to contribute to the reduction of the intensity of libradtran manifestation of its symptoms. For example, it is assumed that copper can stimulate the activity of the enzyme, capable of neutralizing radicals, which cause amplification of the inflammatory response.

In one embodiment, the iron and/or copper present in the form of encapsulated salt. Encapsulated salt may conveniently be added to (spray dried) powder product according to the invention before packing or prior to the application of dissolution of powdered product.

May attend one or more other mineral substances, in particular, one or more minerals selected from the group consisting of sodium, potassium, chlorine, calcium, phosphorus (as phosphate), magnesium, zinc, manganese, iodine, molybdenum, selenium and chromium.

In such Hypo - and non-allergenic food products, careful consideration is required buffer capacity of the product, especially in the case of patients who suffer from poor nutrition and/or poor functioning of the digestive processes. In particular, it is important to make it as low as possible. This is achieved by selection of the phosphorus content from about 20 to about 36 mg per 100 ml ready to use (liquid) product (from about 80 to about 104 mg/100 g dry weight) and preferably from about 22 to about 33 mg per 100 ml ready to use (liquid) p is oduct and/or selection of the level of calcium content from about 30 to about 54 mg of calcium per 100 ml (liquid) product (from about 120 to about 216 mg per 100 g dry weight) and preferably from about 40 to about 50 mg of calcium per 100 ml (liquid) product.

Buffer capacity, moreover, is determined by the amount contained in the product organic acids. Because of this, the amount of citric acid is less than 0.5 mg per 100 ml liquid product (or less than 2.0 mg/100 g dry weight). In this context, the number orotovoy acid (vitamin B13) is usually 5 mg or less per 100 ml (liquid) product (or 20 mg/100 g dry weight or less and preferably is in the range from about 0.2 to about 4 mg/100 ml

Although it is desirable that the buffer capacity was low, preferably the inclusion of the carbonate to be added to the formulation, in particular in the form of bicarbonate to maintain the digestion process and, in particular, endocrine functions. The amount of carbonate added, in particular in the form of bicarbonate, should preferably be in the range of from about 0.05 to about 0.2 g per 100 ml (or from about 0.2 to about 0.8 g/100 g dry weight).

In addition, it is important that the osmolarity ready to use liquid product was low enough to allow easy passage through the stomach and prevent problems regurgitation (trigiani), which are very undesirable in malnourished children suffering from poor eating behavior. Therefore, the osmolarity should be in the range of from about 260 to about 450, preferably from the eye is about 270 to about 370 and most preferably from about 280 to about 340 mosmol for 1 liter of product.

Usually there is one or more vitamins. Preferably there is at least one vitamin selected from the group consisting of vitamin A, vitamin D, vitamin C, vitamin E, vitamin K and vitamin B group. In particular, there is at least one compound from the vitamin B group selected from thiamine, Riboflavin, Niacin, vitamin B6, vitamin B12, Biotin, folic acid, Pantothenic acid. Vitamins can have a variety of beneficial effects described in this field. In addition, it is assumed that the presence of vitamin C may contribute to the improvement of the values of Th1/Th2.

In the preferred product of the invention there is at least one organic acid capable of binding of the free cations in aqueous solution, preferably capable of binding the free cation selected from ions of copper and iron ions. This organic acid may, therefore, have a stabilizing effect in respect of long-chain polyunsaturated fatty acids. In particular, can thus be reduced or even prevented oxidation of fatty acids.

Preferably there is at least one organic acid selected from citric acid and malic acid.

It is assumed that an organic acid, such as Emona acid or malic acid, helps to prevent sensibilizirovannoi the subject to the allergen.

In addition, there may be one or more of other food components. In particular, there may be one or more components selected from the group consisting of choline and Inositol. In this area known suitable concentration.

The invention also relates to a method of cooking a food product according to the invention, containing

- ensuring the amino acid fraction lipid fraction and may not assimilated carbohydrate fractions, each of which in relation to the dry weight contains less than 0.01 wt.%, preferably less than 0.001 wt.% peptide material having a molecular weight of more than 1,000 Da, and

the Association of these factions, and possibly one or more other ingredients, thereby forming the product.

In the case of adding one or more of the other ingredients of the contents of peptide material having a molecular weight of more than 1000, should be such that it resulted in a product having less than 0.01 wt.% peptide material with a molecular mass of more than 1000.

Traditional raw materials for the preparation of the food product (a source of lipids, a source of carbohydrates, a source of amino acids) has a natural origin and usually contains peptides/proteins that can action the to as T-cell antigenic determinant, usually having a molecular weight of more than 1000 Dalton. For example, the peptide material (as a source of AA and/or DPA) usually contains fish oil.

In accordance with the invention, measures are taken in respect of, in particular, lipid fractions, not assimilated carbohydrate fraction (if present) and amino acid fractions to be used to obtain the final product raw materials do not contain any or only low amounts of these peptides and proteins. In particular, when combined in the food product all together they should give less than 0.01 wt.% peptidergic material having a molecular weight of more than 1000 Da.

Essentially, the presence of a fraction containing less than 0.01 wt.% (or even less than 0.001 wt.%) peptide material with a molecular mass of more than 1000, can be provided in any way.

For example, can be removed from the faction of the peptide material (including one or more enzymes, which can be used to obtain the fraction)having a molecular weight of more than 1000, to reduce its contents to a suitable concentration, for example, chromatography, sedimentation and/or filtration, in particular, micro - and/or ultrafiltration, in order to obtain a product containing less than 0.01 wt.%, preferably <0,001, more preferably <0,0001 wt.% such a peptide material.

Special is the aliste in this area will be able to easily find a suitable method.

One or more fractions may be provided by a method including the lysis of bacteria and removal or hydrolysis of peptides (including proteins).

For example, unassimilated oligosaccharides can be obtained by acid hydrolysis of the polysaccharide or enzymatic hydrolysis of the polysaccharide.

As the polysaccharide can be used, for example, the source material containing more than 90% of the carbohydrate material and less than 1 wt.% peptide material having a molecular weight of >1000 daltons, obtained, for example, the use of crystallization, denaturation, decomposition, separation, deposition, or combinations thereof. This polysaccharide can then be subjected to a treatment with an enzyme and/or acid.

If necessary, the enzyme and other large proteins/peptides can be subsequently removed to achieve the desired purity.

Unassimilated oligosaccharide preferably receive by acid hydrolysis. Thus it is possible to avoid the use of potentially allergenic enzyme.

It is also possible synthesizing unassimilated carbohydrate (enzyme) synthesis of shorter saccharides, in particular, from monosaccharides, disaccharides and/or trisaccharides. Measures should be taken to ensure that the product does not remain too high concentration of the enzyme.

Lipid fraction containing fatty acids in free the nom condition, mono and/or diglycerides can be obtained by acid hydrolysis or enzymatic hydrolysis of the triglycerides. In the latter case, the applied enzyme(s) may be removed from the fractions by chromatography, for example, by dissolving the fractions in non-polar solvent and elution fractions on a column with a polar filler.

Suitable amino acid fraction may be obtained by hydrolysis or synthesis. Preferably the amino acid fraction is obtained by the methods of synthesis. In this area known suitable synthetic method of obtaining the fraction. In the case of the enzyme should be taken to remove the enzyme from the product.

The invention also relates to a method of reducing the sensitivity of the subject to the allergen, concluding in itself enteral introduction of the food product according to the invention to a subject, in particular the child, more specifically to a child under the age of 10 years.

The invention also relates to a method of reducing the intensity of the allergic reaction in the subject, concluding in itself enteral introduction of the food product according to the invention to a subject, in particular the child, more specifically, to a child under the age of 10 years.

The invention, furthermore, can be used in the diagnosis of allergies. In particular, the food product of the invention can be used in sposobstvovanie allergies, concluding in itself enteral introduction of the food product according to the invention to a subject, in particular the child, more specifically to a child under the age of 10 years.

In this way, the subject, demonstrating an allergic reaction to food is a food product according to the invention as the sole food for a sufficient period of time, usually for at least two hours after the appointment.

Taking steps to ensure that the subject is not exposed to food allergens.

During this period monitored for allergic reaction. If your allergic reaction disappears, it can be concluded that the allergic reaction was caused by the food that was used by the subject. If an allergic reaction nevertheless persists, the most likely is that the allergic reaction was caused not ordinary food (adopted before consuming the food product of the invention), and allergen associated with the environment.

The invention also relates to a lipid composition, in particular to the composition of the lipids of natural origin, suitable as an ingredient for the production of non-allergenic food composition comprising, relative to the total mass of at least 80 wt.% one or more lipids selected from the group consisting of triglycerides, of diglycerides, monoacylglycerides, phospholipids, lysophospholipids, ceramides, sphingosines, gangliosides, fatty acids in the free state, salts of free fatty acids and esters of free fatty acids, with the indicated lipid composition comprises at least one of arachidonic acid and docosahexaenoic acid, the lipid composition has a content of T-cell antigenic determinants with respect to the dry weight of less than 0.01 wt.%, preferably less than 0.001 wt.%.

This fraction may be selected in particular from the phospholipid fractions, lysophospholipids fractions, aramideh fractions obtained by enzymatic method diglyceride fractions and prepared by enzymatic method monoglyceride fractions.

Preferably the lipid composition satisfies one or more of the above characteristics of the lipid fraction.

The invention also relates to unassimilated carbohydrate composition, preferably of natural origin, suitable as an ingredient for the production of non-allergenic food composition comprising, relative to the weight of the carbohydrate fraction of at least 80 wt.% oligosaccharides with degree of polymerization in the range of 3-20, while carbohydrate composition has a content of T-cell antigenic determinants with respect to the dry mass is e less than 0.01 wt.%, preferably less than 0.001 wt.%. Preferably this composition satisfies one or more of the above characteristics of the carbohydrate fraction.

The invention also relates to a method for treatment of food insufficiency in patients suffering from coeliac disease, mucoviscidosis, syndrome shortened small bowel, inflammatory bowel disease, epileptics or people receiving drug therapy, in particular, non-steroidal anti-inflammatory drugs, chemotherapeutics, antimetabolites and antibiotics, the method includes receiving a food product according to the invention or unassimilable carbohydrate compositions according to the invention, this product has an energy density of 2.6 to 3.3 kJ per one milliliter or from 10.0 to 13.2 kJ per gram of dry mass.

The invention also relates to a method of reducing the risk arising from parenteral medications anaphylactic shock, including the nutritional product according to the invention at least one hour prior to reception of the specified drug.

The invention also relates to a method of influence on the endogenous number of T-helper cells and/or regulatory cells, activation of Toll-like receptors or plasma levels of histamine or gamma is interferon, containing nutritional product according to the invention or unassimilable carbohydrate compositions according to the invention.

The invention also relates to a method of therapy or reducing the risk of diaper rash, allergic skin reactions, abnormal behavior during sleep, excessive crying in susceptible infants or infants with atopic Constitution, including the nutritional product according to the invention or unassimilable carbohydrate compositions according to the invention.

Examples.

Example 1. Formulation of non-allergic food product

Non-allergic product containing 100 ml (or 16.4 g of powder)

Protein equivalents1.9 grams
Carbohydrates8,1 g
Lipids3.5 g
DHA17 mg
AA20 mg
LA0.6 g
α-LA60 mg
Triglycerides3.4 g
Diacylglyceride 0,094 g
Phospholipids30 mg
Cholesterol30 mg
Fiber0.6 g

The micro-components in accordance with the rules and guidelines.

In such a food composition can be added to the fibers belonging to the following groups:

a) Mixed oligosaccharides (DP2-20)

Arabinoxylane

Galactomannan

Sialic acid OS

b) unoriginality 10-90

mixed oligosaccharides 90-10

c) unoriginality 10-90

mixed oligosaccharides 90-10,

of which at least 50% contain three monosaccharide.

Example 2. Food recipes for epileptics juvenile age.

Energy density: 0,6-0.77 kcal/ml, or 2.62-3,24 kJ per 1 ml of Lipids: from 5.5 to 7 g per 100 ml of ready-to-use formulations. The profile of fatty acids: palmitic acid: 15-40, preferably 22-38, most preferably 26-36 wt.% fatty acids and possible, but preferably one or more of: DHA: 0,16-8 wt.%, AA: 0.4 to 8 wt.%, AA/DHA=1-5:1 and LA (18:2)/DHA=1-47:1, and the lipid fraction is possible, but preferably contains more than 8 wt.% phospholipids, lysophospholipids, ceramides, sphingosines, glycolipids or cholesterol or cash equivalents.

Data on the nutritional valuePer 100 g powder100 kcal *100 ml
Energy, kJ2918413292
kcal70710070,7
Protein g15,22,115
Carbohydrates, g7,61,10,76
in the form of sugars, g0,680,10,07
Perhaps fiber, g1,0
Typical amino acid profile (g / 100 g powder

L-Alanine0,5
L-Arginine0,53
L-Aspartic acid 1,1
L-Cystine0,42
L-Glutamic acid3,3
Glycine0,29
L-Histidine0,46
L-Isoleucine0,75
L-Leucine1,5
L-Lysine 12
L-Methionine0,43
L-Phenylalanine0,76
L-Proline1,6
L-serine0,81
L-Threonine0,73
L-Tryptophan 0,41
L-Tyrosine0,81
L-Valine0,99
L-Carnitine0,03
Taurine0,05
Carbohydrate profileg /100 gg/100 g
carbohydratepowder
Dextrose1,90,14
Lactose0,40,03
Maltose6,70,51
Maltotriose9,50,72
Higher sugars81,5 6,2
Vitaminsper 100 g powder100 kcal *100 ml **
Vitamin A (mg, retinology78111078,1
equivalent (RE))
ME***2601368260
Vitamin D mg14,121,4

0,12/tr>
ME56479,8of 56.4
Vitamin E (mg, 8,91,30,89
tocopherole equivalent
(TE))
ME13,31,91,3
Vitamin C mg13419the 13.4
Vitamin K mg29,84,23
Thiamin, mg0,640,090,06
Riboflavin, mg0,850,09
Niacin, mg81,10,8
Niacinamide equivalents (mg NE)14,82,11,6
Vitamin B6, mg0,670,080,06
Folic acid mg21530,4a 21.5
Vitamin B12, mg1,30,180,13
Biotin, mg16,22,31,6
Pantothenic acid mg0,820,58
Choline, mg1702417
Inositol, mg1702417
*** ME - international units (note of the translator)
Mineralson /100 g100 kcal*100 ml**
powder
Sodium, mg31845of 31.8
mmol13,821,4
Potassium, mg 92613192,5
mmol23,73,42,4
Chlorine mg54777,454,7
mmolthe 15.62,21,6
Calcium, mg64991,864,9
Phosphorus mg50070,750-
Magnesium, mg81,7the 11.68,2
Trace elementson /100 g powder100 kcal*100 ml**
Iron mg10,71,51,1
Copper mg71010071
Zinc mgthe 5.70,810,57

Manganese, mg0,920,130,09
Iodine mg12718a 12.7
The molybdenum mgof 31.84,53,2
Selenium mg192,71,9
Chromium, mgof 31.84,53,2
Fluoride mg0,850,12 0,09

Example 3. A typical composition of the lipid fraction of the product according to the invention.

Lipid fraction, providing 100 g fatty acids 0.7 g DHA and 0.7 g of AA and containing 95 g of triglycerides:

phospholipids0.5 to 4 g
cholesterol0.5 to 4 g
glycolipids0.1 to 2 g

Example 4. The protein fraction suitable for use in anti-allergic recipes

protein equivalent

synthetic amino acids

natural amino acids are selected from: Arg, Thr, Trp, Met, Ala, Trp, Cys, Leu, Ile, Val, Phe, Tyr in both D - or L-forms.

Example 6. Anionic fraction, presents anti-allergic in the formulations according to the invention.

In a 100 ml ready-to-use recipe:

Phosphate as P35 mg
Bicarbonate0.15 mg
Citrate0.4 mg
The orotate4 mg
Other: chloride92 mg
self the t 10 mg

1. Food for the diagnosis of allergies or to reduce the intensity of allergic reactions in a subject by enteral administration subject food product, including:
amino acid fraction containing at least one component selected from the group consisting of amino acids and peptides having a degree of polymerization of 7 or below, and
the lipid fraction containing at least one fatty acid selected from the group consisting of arachidonic acid and docosahexaenoic acid,
this composition has a content of proteins and other peptides with a molecular weight of 1000 Da or higher with respect to the dry weight of less than 0.01 wt.%, preferably less than 0.001 wt.%, more preferably less than 0,0001 wt.%.

2. A food product according to claim 1, containing not assimilated carbohydrate fraction, containing in relation to the weight of the carbohydrate fraction of at least 80 wt.% oligosaccharides having a degree of polymerization in the range of 3-20, oligomers containing at least one or more functional groups selected from functional groups fructose, galactose, glucuronic acid, galacturonic acid, xylose, mannose and arabinose.

3. A food product according to claim 1, in which at least 80 wt.% the lipid fraction is supplied by one or more limes is DAMI, selected from the group consisting of triglycerides, diglycerides, monoacylglycerides, phospholipids, lysophospholipids, ceramides, sphingosines, gangliosides, fatty acids in the free state, salts of free fatty acids and esters of free fatty acids.

4. A food product according to claim 1, in which the amino acid fraction contains less than 0.001 wt.% proteins and other peptides having a degree of polymerization of 8 or more.

5. A food product according to claim 1, in which the amino acid fraction provides about 1.0-6,9 g of arginine, about 5.5-12 g of threonine and about 2.2-6.0 g of tryptophan per 100 g of amino acids.

6. A food product according to claim 1, in which the oligosaccharides contain at least two different monosaccharide units selected from the group consisting of galactose, fructose, uronic acids, xylose, arabinose and mannose.

7. A food product according to claim 1, containing at least one mineral selected from the group consisting of iron and copper.



 

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11 cl, 3 dwg, 4 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: nutritional and pharmaceutical composition in form of baby food contains fat, protein and carbohydrate components and includes milk serum and casein with weight ratio of casein to serum from 1:1 to 1:2.4. They contain, at least: 3 g of arginine per 100 g of protein, from total content of fatty acids: 10 wt % of linoleic acid, 1 wt % of alpha-linoleic acid, one long-chain polyunsaturated fatty acid, selected from group, consisting of docosahexaenic, arachidonic and eicosapentaenoic acid, to 25 wt %, at least one polyunsaturated fatty acid and 2-12 g of indigestible oligosaccharides with polymerisation degree from 2 to 100 per 100 g of dry weight of said composition, as well as neutral and acidic oligosaccharides, containing units of uronic acid. Pharmaceutical composition is applied in treatment and/or prophylaxis of inflammatory disease, diarrhea, eczema and/or atopic dermatitis. Prevention of allergy or diarrhea is performed by introduction of composition to child enterally or perorally.

EFFECT: inventions ensure stimulation of immune system maturing and development in babies of intestine and intestinal flora, similar to flora, obtained during breast feeding, optimal feeding, prevents penetration of allergens into general blood circulation and reduces risks associated with feeding with baby's formula based on milk serum.

17 cl, 4 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention relates to medicine and pharmacology and represents oncologic sensibiliser, which contains compound, selected from glucosamine, glucosamine derivative, represented by formula 2.

EFFECT: reduction of chemoresistance of cancer cells.

4 cl, 4 ex, 3 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and deals with alimentation of children born by cesarean section. One proposes application of a composition including indigestible oligosaccharides to produce a composition for treatment and/or prevention of diseases with children born by cesarean section. The disease is selected from the group including asthma, allergy, infection and atopic dermatitis. Indigestible oligosaccharides content in the composition is 0.5 - 75 g per 100 g of dry weight of the composition. Alternatively the composition may include at least 5 wt % of indigestible oligosaccharides, at least 1 wt % of oligosaccharide consisting of uronic acid remains in terms of dry weight of the composition while total weight of indigestible oligosaccharides is 0.1 - 10 g per portion. Alternatively the composition may content 5-100 mg of nucleotides per 100 g of dry weight of the composition. Alternatively the composition may include 102 - 1013 CFU of bacteria per 1 g of dry weight of the composition.

EFFECT: invention allows to improve intestine maturation, enhance intestinal barrier and so to improve systemic condition of children born by caesarean section as well as promotes prevention and/or treatment of infection and other diseases with children born by caesarean section.

18 cl, 3 tbl, 5 ex

FIELD: medicine.

SUBSTANCE: invention is related to a food product for AIDS patients. Proposed is a food composition containing one or more acidic oligosaccharide(s) and one or more neutral oligosaccharide(s) and cysteine and/or a cysteine source. The acidic oligosaccharides are produced from pectin, pectate, alginate, chondroitin, hyaluronic acids, heparin, heparan, sialoglycanes, fucoidan, fucooligosaccharides or carageenan. The neutral oligosaccharides are selected from a group consisting of galactooligosaccharide, fructooligosaccharide, transgalactooligosaccharide, xylooligosaccharide, lactosucrose and arabinooligosaccharide where the said cysteine source is represented by N-acetylcysteine and/or diacetylcysteine, whey, beestings, egg whites or combination thereof.

EFFECT: invention enables preclusion and prevention of AIDS-related disfunctions.

12 cl, 1 tbl, 7 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention relates to pharmacology and medicine and represents application of composition, which contains probiotic bacteria of genus Lactobacillus or Bifidobacterium or both and from 25 to 100 wt % of uronic acid oligosaccharide, in which, at least, 50% of residues are selected from group consistsing of guluronic acid, mannuronic acid, galacturonic acid and glucuronic acid with DP from 2 to 250 on the basis of total mass of uronic acid in composition, for manufacturing nutritional composition for treatment and/prevention of infection with pathogen in person.

EFFECT: invention ensures synergic inhibiting of pathogens.

17 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to low-glycemic affordable carbohydrate composition. Carbohydrate composition in compliance with invention contains the following components: (i) 5-60 wt %, one or more monosaccharides, selected from monosaccharides that differ from glucose and fructose, in particular, galactose, ribose and mannose; (ii) 10-75 wt % oligosaccharides, having length of 2-20 anhydromonose units, at least half of which represents anhydroglucose remains bound in alpha-1-position with 1-, 3-, 5- or 6 positions of another anhydromonose unit, besides, component (ii) contains 10-60 wt % of one or more oligosaccharides selected from trehalulose, palatinose, turanose and leucrose; (iii) 0-75 wt %, other affordable carbohydrates. Invention also relates to food composition, containing low-glycemic carbohydrate composition and proteins and/or lipids, besides, carbohydrate composition makes 35-70 en.% of food composition. Food composition is used to treat diabetes, obesity, resistance to insulin, or for postprandial reaction to glucose.

EFFECT: carbohydrate composition makes it possible to maintain low level of glucose in blood and tissues after consumption for a long period of time and does not result in undesirable high concentrations of glucose in blood in people, who became resistant to insulin.

12 cl, 1 ex

FIELD: medicine.

SUBSTANCE: invention relates to field of cosmetology and represents per oral composition for improving skin moistening and prevention of skin dehydration, which includes as active substance mixture, consisting of, at least, one gamma-linolenic acid, polyphenyls contained in vegetable extract, milk proteins and cultured milk bacteria, selected from, at least, one of: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus kefiranofaciens, and claimed composition has water content, constituting, at least, 50% of composition weight; and where concentration of gamma-linolenic acid constitutes approximately from 0.02% to approximately 1% of composition weight, polyphenols constitute approximately 0.13%-18.7% of total active substance weight, concentration of milk proteins constitutes approximately from 1.5% to approximately 6% of composition weight, and cultured milk bacteria are represented in active substance in quantity, which constitutes approximately 106-1010 CFU/mg.

EFFECT: invention ensures increase of skin barrier function.

23 cl, 4 ex, 5 tbl, 7 dwg

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