TR201712406A2 - Probiyotik Yüklü Mikrokapsüller Ve Bunların Üretimi - Google Patents

Probiyotik Yüklü Mikrokapsüller Ve Bunların Üretimi Download PDF

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TR201712406A2
TR201712406A2 TR2017/12406A TR201712406A TR201712406A2 TR 201712406 A2 TR201712406 A2 TR 201712406A2 TR 2017/12406 A TR2017/12406 A TR 2017/12406A TR 201712406 A TR201712406 A TR 201712406A TR 201712406 A2 TR201712406 A2 TR 201712406A2
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Turkey
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act
lactobac
probiotic
ped
ococcus
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TR2017/12406A
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English (en)
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Berber Buse
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Nanomik Biyoteknoloji A S
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Application filed by Nanomik Biyoteknoloji A S filed Critical Nanomik Biyoteknoloji A S
Priority to TR2017/12406A priority Critical patent/TR201712406A2/tr
Priority to EP18891625.8A priority patent/EP3672640B1/en
Priority to PCT/TR2018/050434 priority patent/WO2019125332A2/en
Priority to US16/636,342 priority patent/US11464811B2/en
Publication of TR201712406A2 publication Critical patent/TR201712406A2/tr

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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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Abstract

Buluş, probiyotiklerin kitosan-aljinat polimerleri ile mikroenkapsüle edilmiş formunu üretme yöntemi, bu yöntemle elde edilen probiyotik yüklü mikrokapsüller ve bunların gıda, tarım ve kozmetikte kullanımı ile ilgilidir. Bu mikrokapsüller; üzerine uygulanan üründe renk ve görünüşte herhangi bir değişiklik yapmadığı gibi, antifungal ve anti-mikotoksin özelliklerine sahiptir.

Description

TARIFNAME PROBIYOTIK YÜKLÜ MIKROKAPSÜLLER VE BUNLARIN ÜRETIMI Bulusun Ilgili Oldugu Teknik Alan Bulus, probiyotiklerin kitosan-aljinat polimerleri ile mikroenkapsüle edilmis formunu üretme yöntemi, bu yöntemle elde edilen probiyotik yüklü mikrokapsüller ve bunlar. glâb, tarl ve kozmetikte kullanIEile ilgilidir. Bulusla Ilgili Teknigin Bilinen Durumu (Önceki Teknik) Mikotoksinler Asperg//Iusç Pen/C//I/um ve Fusar/um gibi bazElküerr tarafIan üretilen, genel olarak kontaminasyon sonucu gIIarda ve tarIi ürünlerinde bulunabilen toksik metabolizma ürünleridir. GIlarI yetistirilmesi, depolanmasÇl islenmesi veya taslEi'nasElesnasIa olusan mikotoksinler, insanlar ve/veya hayvanlarda çesitli derecelerde toksikozlara (mikotoksikoz) neden olmaktadlE Glöhlarda küflerin gelisiminin engellenmesi zordur, fakat bunlar. miktarlarEI glöla isleme ve depolama esnasIa hijyenik kosullarI saglanmaslýla minimize edilebilir. Gelismekte olan ülkelerde toksin üreten küflerin olusmasEbzel bir problemdir, çünkü bu tür ülkelerde gelismis ülkelerdeki gibi kontrollü depolama kosullarEbulunmamaktadE AyrIEla, [IIIKlve nemli iklime sahip tropik bölgelerde de gIIarda küf gelisimi riski de artmaktadlB Mikotoksin olustuktan sonra, baglaylEllâr ile glah ürününden mikotoksinler uzaklastlEllâbiImektedir. Ancak bu yöntem, mikotoksin olusumundan sonra kullanIiglEUan dolayIZI ürünün kalitesini bozmakta, tadIa degisikliklere sebebiyet vermekte ve kimyasal kirlenmeye yol açmaktadlEI AyrlEla, günümüzde kullanilan çogu baglay-I mikotoksin spesifik olmasÇlbirden fazla mikotoksinle kontamine olmus ürünlerde yeterli etkiyi gösterememektedir. Bu gibi sebepler dolaylîlsîla, g. ve tarl ürünlerinin üretiminde tüketici sagllgllEllîcllestekleyici ve immün sistemi uyaran etkilere sahip mikroorganizmalar. kullanIiElgiderek artmaktadE Bu mikroorganizmalar. önemli bir grubunu teskil eden probiyotiklerin gastrointestinal sistem hastaIlEIarII engellenmesi ve tedavisinde ve normal mikrofloranI olusumunda önemli bir rol oynadlgiEbilinmektedir. Probiyotiklerin g-Iarda kullanIEleskidir. Ancak probiyotiklerin direk ürün içerisine ilave edilmesi tat ve kalite degisimine sebep olmaktadlü Ayrlaa probiyotik teknolojinin cildimizin baglgllîlllîl sistemini güçlendirdigi, dogal savunma mekanizmasIElonard[glÇl kolojen yapII hasarIElönIedigi ve cildin su dengesini saglayarak yaslanmayÜavaslatügllîbilinmektedir. Söz konusu bulusa benzer buluslar incelendiginde su dokümanlara rastlanmaktadlîi ksantan gum ve kitosan gum karlglînlüle enkapsüle edilmis probiyotik bulunduran bir preparat açllZIanmaktadE yöntem açlElanmaktadlE Bulusun Klgla AçIlamasÜie AmaçlarEl Bulus; probiyotiklerin endospor formunu kitosan-aljinat polimerleri ile mikrokapsüle edilerek elde edilen mikrokapsüller ile ilgilidir. Bulus konusu probiyotik yüklü mikrokapsüller, mikotoksijenik küfleri ve küflerin ürettigi mikotoksinleri biyolojik mücadele ile engellemektedir. Bu çallglnada probiyotiklerin enkapsülasyonu; Özellikle mide asidinden probiyotiklerin zarar görmesini engellemek veya mayallîlirünlerde kaliteyi aittlülnak için yapllüiaktadlEl Söz konusu bulusa iliskin probiyotik yüklü mikrokapsüller; Probiyotiklerin farkIIZkombinasyonIarEiIe glEIIa ürünlerine mikotoksin bulasmasIlZP/o95 oranIa engeller, - UygulandIKIarEürünün renk ve görünüsünde herhangi bir degisime sebep olmamaktadlü - G. ve tarl ürünlerinde küfün gelismesini ve stres mekanizmasIEbaskllâmasIan dolayEllarklEliürde birçok mikotoksin türüne etki etmektedir, - Antifungal etkiye sahiptir, - Uygulandlglüürün üzerinde aynlîlzamanda antifungal etki de göstereceginden ekstra ilaçlama gerektirmez, - Dogal ve zararslîdlü - Uygulandigllîilirünün raf ömrünü uzatarak 360 güne kadar depoda koruma saglar. Bulusun AyrItüDçüillamasEl Mevcut bulus; g., tarIi, kozmetik, sagllKl gibi alanlarda antifungal ve anti-mikotoksin etkinlik gösteren probiyotik yüklü kitosan-aljinat mikrokapsülleri ile ilgilidir. Bulusa iliskin probiyotik yüklü mikrokapsüllerin üretim yöntemi; - AIjinatI aglfllüîlça %0,002- 0,1 oranIa suda çözülmesi, - Aljinat çözeltisinin 110-130°C lelakIlIZta, tercihen 121°C'de otoklavlanmasEl/e ardIan sterilize edilmesi, - Probiyotiklerin aljinat ile karlgtlîllîhaslÇl - Probiyotik-aljinat karlgül- 0,01-1 M aral[glIa, tercihen 0,1 M kalsiyum klorür (CaCIz) eklenerek karlgtlîlliiasü - AglBllKça %0,25-3 konsantrasyonunda kitosanI hacimce %0.5-5'Iik organik asitte (Iaktik asit, asetik asit, askorbik asit, sitrik asit, tartarik asit, malik asit vb.), tercihen %1'Iik organik asitte çözülmesi (Bu asamada pH 3.5-7 arallgllEUa ayarlanmaktadlEI), - Kitosan çözeltisinin 110-130°C lelaklltha, tercihen 121°C'de otoklavlanmasD/e ardIan sterilize edilmesi, - Daha sonra aglEIllKl;a 321 oranIa kitosan ve probiyotikleri içeren aljinat-kalsiyum klorür (CaClz) çözeltilerinin bir kaba damlatllîhak suretiyle birlestirilmesi, - Bu karlglma hacimce %0.01-2 aral[g]Ia tween 80 (Polysorbate 80) ilave edilmesi ve karlglEliI homojenizasyon saglanana kadar karlgtlüßasü islem adIiIIarEiçermektedir. TR TR TR TR TR TR

Claims (8)

ISTEMLER
1. Küf ve mikotoksin olusumuna karsElkoruyucu probiyotik içeren polimerik mikrokapsüllerin üretim yöntemi olup özelligi; - AIjinatI aglHllEga %0,002-0,1 aral[glIa aljinatI suda çözülmesi, - AIjinat çözeltisinin 110-130°C slîlakIlEta otoklavlanmasElve ardIan sterilize edilmesi, - Probiyotiklerin aljinat ile karlgtlîlmîasü - Probiyotik-aljinat karlglftli- 0,01-1 M araligia kalsiyum klorür (CaCIz) eklenerek karlgtlEllIhaslZl - AglEllllZça %0,25-3 konsantrasyonunda kitosanI hacimce %0.5-5'Iik organik asitte çözülmesi, - Kitosan çözeltisinin 110-130°C slîlaklltha otoklavlanmasüle ardIan sterilize edilmesi, - Daha sonra aglEllllZça 3:1 oranIa kitosan ve probiyotikleri içeren aljinat- kalsiyum klorür (CaCIz) çözeltilerinin bir kaba damlatHBiak suretiyle birlestirilmesi, - Bu karlglilla %0.01-2 arallglIa tween 80 (Polysorbate 80) ilave edilmesi ve karlglEiI homojenizasyon saglanana kadar karlStlEllBiasÇl islem adIiIarIEiçermesidir. .
Istem 1'e göre yöntem olup özelligi; organik asitin Iaktik asit, asetik asit, askorbik asit, sitrik asit, tartarik asit veya malik asit olmas- .
Istem 1'e göre yöntem olup özelligi; kitosanI organik asitte çözülmesi islem adIiIa pH'I 3.5-7 aral[g]- ayarlanmas- .
Istem 1'e göre yöntem olup özelligi;# °Ijinat çözeltisinin 121°C'de otoklavlanmaslîlve .
Istem 1'e göre yöntem olup özelligi;#kitosan çözeltisinin 121°C'de otoklavlanmasEl/e ardIan sterilize edilmesidir. .
Istem 1'e göre yöntem olup özelligi; probiyotik-aljinat karlgü- 0,1 M kalsiyum klorür (CaCIz) eklenerek karlStlEllIhasIlB .
AgEllllZça %0,25-3 konsantrasyonunda kitosanI hacimce %l'lik organik asitte çözülmesidir.
8. Istem 1'e göre yöntem olup özelligi; bahsi geçen probiyotiklerin bakteri ve/veya maya olmasIlE . Istem 8'e göre yöntem olup özelligi; probiyotiklerin BaC///us /aterosporus Baci//us sphaer/'cus, Bac//lus subt/l/S, BaC/7/U5 coagu/ans, Streptococcus thermoph/l/s, Azotobacter, Azosp/r//Ium, Agrobacter/'um, G/uconobacter, F/ai/obacter/um, Herbasp/r//lum Bacil/us megater/'um, Th/'obac//Ius , B. po/ymyxa, B. breV/'s, B. /ichen/'form/s, B. Circu/ans, B. cereus, B. thuring/ens/s, B. /0ngum, B. brei/e, B. /nfant/'s, L. he/i/et/'cus, L. rhamnosus, L. p/antarum, L. case/ , L. acidoph//us , Lactobac//lus de/breck/Z Lactobac//lus e//ob/'osus, Lactobac///us /act/Ls, Lactobac//Iu Cidoph//us Lactobac///us ret/ter& LactobaC/'l/us brev/s, Lactobac//lus case& LadobaCIY/us curi/atus, Lactobac//lus fermentum, LactobaC/l/us p/antarum, LactobaC//lus halvet/'aus, Streptococcus cremor/S, Streptococcus thermoph/Yes, Streptococcus /ntemed/us, Streptococcus lad/'5, Streptocaccus d/acet//act/'s, Enterococcus feaca//s Lactococcus spp,Lact0c0ccus /act/'s subsp., Ped/'ococcus spp., Ped/'ococcus cerewS/ae, Pediococcus acid//act/ci; Ped/ococcus pentosaceus, B/fîdobacter/'um spp. B/Üdobacter/'um animal/'s, B/fîdobacter/'um ado/ecent/Ls; B/fîdobacter/'um b/f/'dum, B/fîdobacter/'um breve, B/'Üdobacter/um /nfant/'s, B/'fîdobacter/'um /0ngum, Leuconostoc spp. L. sal/'var/'us, L. paracasei; L. gasseri; L. ret/ten; B. B/Üdum, B. langum, B. /nfant/'s, Lb. de/brueckii; Lb. p/antarum, Lb. pentosus, Lb. brei/i's, P. damnosus, Lb. co//ino/des, Lb. pentosus, Ped/ococcus spp., Lb. [Duo/men; Leuconostoc mesentero/des,, Pedococcus pentosaceus, Lb. case& Lb. kefir, Lb. acidoph//us Lb. he/vet/cus, Lb. case& Lb. bu/gar/cus, Lb. /ad/'s, Lb. p/antarum, Lb. brei/I's, Acetobader spp., Streptococcus genera, Streptococcus spp., Streptococcus /act/s, 5. thermaphiYus, 5. durans, 5. cremor/'s, Ladobac//lus a//menta/w', L. A//mentarus L. mu/tarom/cus, L. san/'rancLçco, Ladococcus /act/'s ssp, 5`, cerei//5/a, Ladobac//Ius sakeI; LactobaC/Y/us a//Mentar/'us, Lactobac///us para/imentar/'us, Lactobaci//us paracasei; Ladobac///u5 buchneri; Enterococcus faeci'um, Enterococcus mundtii; Enterococcus faece/ß', Enterococcus casse//f/ai/us; LactabaC/l/us pentosus, Enterococcus faec/um, Ped/ococcus pentosaceus, Lactobac//lus farc/m/n/'s, P/Ch/a kudr/âvzev/L LactobaaY/us farc/m/n/'s, LactobaC//lus case& Lactobac///u5 a//mentar/us; P/'ch/'a kudr/ai/zew'i', Cand/da hum///'$, L./aa°/'5 subsp. cremor/'s, Lb.de/brueck/'/ subsp. /act/s Lb.he/veticus, Lb.casei; Lb.de/brueck// subsp. , Leucmesentero/des subsp. cremor/'s, Lb. johson/L Lb.kef/'ren0facie$, Lb.curi/atus, RacialYact/ci; Rpentosaceus, Lb.a//mentar/'u5, Cp/sc/co/a, Leuc.me5enter0/'des, Rac/d//act/CI; Rcerew'siae, Lb.pent05us, RaciaWact/a, 7Iha/0p/7//us, 1.b.sanr7'an5156ens/s, LbfarC/m/n/'s, Lbfermentum, Lb.amy/0V0rus, Lb.reuter/, Lb.p0nt/'s, Lb.pan/'s, Lb.a//mentar/'us, l/l/.cibar/a, 0.0eni, Lcoryn/form/'s, Lcurvatus, L. jugum, Ljensen/'I, L.buc/7ener/, L.ce//0b/osus, L.Copr0p/7/7us, L./7/`/gard/'/, L./e/c/7mann/'/, I..dextran/cum, Rac/d/Yact/'CI, Rpentosaceus, &thermoph//ug /../act/s subsp. d/'acety /act/s, L./act/'s subsp. hordn/ae, L. garv/eae, Lrafino/act/'s, MÜuv/a/i's, l/.sa/mon/'narum, Leuconastoc sp., Lcremor/'s, Ldextran/tum, Lmesenteroides, Lparamesenteroides, Lge/i'dum, Lcarnosum, Carnobacter/'um sp., Cd/'vergens, Cmob//e, Cga//inarum, Cp/'sc/Cola, l/agococcus sp., l/.l7ui//a//sç l/.sa/mon/harum, I..garv/eae, Laetococcus d/acety/act/'s, Prop/on/bacter/'um freudenre/'ch/i, Ped/'ococcus sp, `Suvarum, Lb.coryn/f0rm/'s, Cand/da crusei, We/'sse//a confusa, Hansenu/a s//v/co/a, Deba/yomyces hansen/I, Tr/Chosporon belge/ß, Bad//us amy/oliquefaciens Toru/ops/s sp., Cand/da mycoderma, Lb.buchner/, Rac/d//act/'CI, Ped/ococcus pentasaceus, Lee//ob/'osus, Emundt/VEga//Marum Ecasse//fîavus Rur/nae-eqw, Lb.muri'nus, Cand/da m/7/eri, Eburton/i, Efibu//ngec Issatchenk/'a orienta/i's, Cand/da pe//I'cu/osa, Ctrop/'ca/i's, Ped/'ococcus aC/di/act/'Ci, Pseudop/antarum, Ped/ococcus ac/d//act/Ci, Ped/'ococcus pentosaceus, Leuconostoc pseudomesentero/des, Weilsse//a c/bar/'a, Lb. parap/antarum, marx/anu, P/ch/'a kudr/'ai/zew, Saccharomyces seri/azzi, Toru/aspora de/brueck/I, Kazachstan/'a un/'spora, Saccharomyces barnett/'I' mikroorganizmalarü arasIan seçilmesidir. 10.Istem 1'e göre yöntem ile üretilen#küf ve mikotoksin olusumuna karsIZRoruyucu probiyotik yüklü mikrokapsül. 11.Istem 10'a göre probiyotik yüklü mikrokapsülün tar! ürünlerinde kullanIEl 12.Istem 11'e göre probiyotik yüklü mikrokapsülün üzüm, mlgü badem, fIliZl fEtllZl türevleri, ceviz, taze/kuru meyveler/sebzeler veya tah [ürünlerinde kullaniü 13.Istem 10'a göre probiyotik yüklü mikrokapsülün depolanan tarIi ürünlerinde kullanlü 14.Istem 10'a göre probiyotik yüklü mikrokapsülün g. ürünlerinde kullanIilZl 15.Istem 14'e göre probiyotik yüklü mikrokapsülün peynir, zeytin, yogurt, et ürünleri, meyve, sebze gibi glîlh ürünlerinde kullanllîl 16.Istem 10'a göre probiyotik yüklü mikrokapsülün kozmetik ürünlerinde kullanIiü 17.Istem 16'ya göre probiyotik yüklü mikrokapsülün makyaj malzemeleri, kremler, jeller, emülsiyonlar gibi kozmetik ürünlerinde kullanIilZl
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