Inhibiting agent for clostridia.

The invention relates to a dietary means for the control and inhibition of clostridia in the gut, and its preparation.

In the human intestine settle a variety of species of bacteria, including Clostridium. If a normal colonization (eubiosis) is present, Clostridium perfringens is the chief representative of detectable in intestinal clostridia. However, under certain circumstances, especially after antibiotic revenue, may lead to a potentially even permanent overgrowth of the intestine, which often can ascend nuclei of colonic flora in higher small intestine areas (so-called "small bowel overgrowth"). Such false settlements are called dysbiosis. In the course of such incorrect settlements, it is possible that these clostridia multiply excessively, which is always connected to the person concerned with a very unpleasant and even dangerous consequences. Namely, in the episode syndromes such. As the roemheld syndrome occur, affecting the patient to a considerable extent, due to the fact that clostridia cleave carbohydrates with vigorous gas formation. This is manifested in the massive bloating occurs. Further, Clostridia form toxins that are absorbed by the intestinal wall and have to be supplied via the enterohepatic circulation of detoxification. Recently, it is also known that some Clostridienarten may be at least partly responsible for this, that in the Western industrialized countries colorectal cancer in much more frequent measurements occurs than in developing countries. A special Clostridienart, namely Cl. difficile could be identified as the causative agent of an often fatal disease running in the wake of antibiotic therapy.

In order to combat clostridia 31 25 797 dietetic agents are known from DE-OS containing L. casei cultures. In this way it is already possible to combat some Clostridienarten intestinal flora, particularly in the small intestine, where Lactobacillusarten are primarily encountered in healthy intestinal flora. However, there remain more Clostridienarten (for example, Clostridium innocuum, Clostridium tertium, Clostridium paraputrificum, Clostridium rectum), the control with the Lactobacillus casei agents is not satisfactory. The mentioned Clostridienarten common that it is called. NDH Clostridienarten (nuclear dehydrogenating clostridia), ie to Clostridienarten that are able to transform the steroid skeleton of the bile acids so that incurring carcinogenic or cokarzinogene aromatics. There are also more Clostridienarten that live mainly in the colon and their fight with Lactobacillus casei alone is also often inadequate.

Many foods such as meat and fish products, vegetables and dairy products and in particular finished products such as salad dressings, Majonnaisen or creams, which provide an ideal breeding ground for the growth of microorganisms, are perishable and can be preserved by acidification to a certain degree from spoiling. Acidification protects the food from a variety of pathogens and also against rot pathogens, but not from attack by clostridia. A whole series of Clostridienarten are ubiquitous and can be found for example in spices. Therefore acidified foods to which spices were added, the risk of contamination with Clostridia are exposed. It is dangerous in particular Clostridium perfringens, is the enterotoxin.

It was therefore an object of the invention to provide means to effectively inhibit and combat clostridia, the one hand, provide the ability to stabilize food without sacrificing taste and secondly the possibility of a broader spectrum of clostridia in the colon to create.

The invention therefore provides a means for the control and inhibition of clostridia consisting essentially of cultures of Lactobacillus gasseri, Lactobacillus delbrückii and / or Bifidobacterium longum in a suitable nutrient medium.

It is surprisingly possible with the inventive means to inhibit clostridial growth, along with the tribes can no longer multiply by inhibitor formation.

The inventive agent is composed of cultures of Lactobacillus gasseri, Lactobacillus delbrückii and / or Bifidobacterium longum in a suitable nutrient medium. Suitable culture media are all suitable in physiological, dietary or gustatory sense nutrient solutions into consideration. Dairy products are preferred such as whey and in particular skimmed milk and particularly preferably soymilk. The growth media may further additives such as yeast extract and / or be provided peptones, preferably in the final nutrient medium in amounts of 0.1 to 1% wt .- / the Volume. are included. If the inventive agent for combating Clostridia in the gut is used, it may additionally contain digestion-promoting substances. Particularly when using skim milk, which is usually prepared from dried skim milk and water, an addition of yeast extract and / or peptone has proven to be advantageous. Preference is given to from 0.4 to 0.6 wt .-% of yeast extract and 0.4 to 0.6 wt .-% peptone, based on the volume of the solution, too. The inventive composition may also contain other conventional additives such as glucose, beta-lactose and / or lactulose.

In a preferred embodiment, the inventive agent also contains a symbiont culture, consisting of L. bifidus and L. acidophilus strains. The inventive composition can be stored and handled in liquid or solid form. Most conveniently, the agent is used in freeze-dried form. It contains, based on the freeze-dried state, preferably 10⁶ to 10¹⁰, particularly 10⁸ to 10⁹ living cells of said strains per gram. The agent can also be used directly as a chilled broth or mixed with other dietary agents.

Preferably, the composition of the invention cultures of Lactobacillus gasseri strain, DSM 4591, Lactobacillus delbrückii, strain DSM 4590 and / or Bifidobacterium longum contains, strain DSM 4589th

The inventive composition is suitable for the control of clostridia on food as well as a therapeutic agent to combat Clostridia in the gut. Another object of the invention is therefore the use of the agent according to the invention for the control of clostridia on foodstuffs.

For this purpose preferably, the inventive agent is used directly for acidification rather than other acidifiers. The achieved by the use of the inventive acidification of the product protects the food once by creating an acidic environment that inhibits putrefaction and pathogens and on the other hand by inhibiting the ClostridienWachstums. In this way, a very effective protection can be achieved without sacrificing taste.

Moreover, the inventive composition is very suitable for treating humans but also of animals, in which a significantly increased Clostridienzahl was found in the intestinal flora. The increased clostridial growth is very uncomfortable by forming strong flatulence and may also at enterotoxigenic strains lead to very serious diseases. The compositions of the invention also Clostridienarten now can be combated, the 31 25 797 known means, can be treated effectively with the date, for example, from DE-OS less. Moreover, can be tuned by variation of the strains used, the treatment to the individual patient. For example, the use of Bifidobacterium longum, a strain that is normally located in the colon, an efficient treatment of clostridia in the colon. After administration of the inventive composition can be observed in these cases usually already in the first days after taking a significant improvement, ie a decrease in flatulence.

A simultaneously performed bacteriological stool examination showed in these cases, a significant decrease in the number of anzüchtbaren from a stool sample clostridia.

When the inventive composition is in freeze-dried form, the application is preferably carried out so that about one teaspoon of it is stirred in a glass of lukewarm water and this suspension is drunk immediately. The frequency of administration depends in particular on the severity of the disease and the general state of the person to be treated. They expediently takes place one to three times per day, preferably after eating, z. B. after breakfast and possibly after the other meals. A content Symbiontenkultur of L. bifidus and L. acidophilus accelerated and thereby facilitates the restoration of normal healthy state of the gut flora.

For use in inhibiting the growth of clostridia on foodstuffs we also preferably used, the inventive agent in freeze-dried form. The agent is metered in such that a taste perceived as pleasant acidification occurs. The dosage depends on the nature of the foodstuff. An advantageous amounts of 5 to 15% have been found.

For foods that are made under the sole or predominant use of milk or milk products, the stabilization can be carried out simply by the food itself is used as a culture medium and culturing the microorganisms used in this invention is carried out directly in the food. The process is then carried out analogously to known preparation methods in fermented milk. In other food composition of the invention can be used directly for acidification, example here Fischmarinaden.

Another object of the invention is a method for preparing the composition according to the invention, which is characterized in that one inoculated a nutrient medium with a pure culture of L. gasseri, L. delbrückii or Bifidobacterium longum, the culture incubated, cooled and, optionally, to another, for administration form suitable. deposited with the DSM strains of the abovementioned bacteria are preferably used. After cooling, the agent is preferably freeze-dried.

The incubation period depends on the temperature. Preferably is incubated for 15 to 30 hours at a temperature of 15 to 45 ° C and particularly for 24 hours at 37 ± 2 ° C. During the culture is maintained preferably pH 5.7 to 5.9, suitably by the addition of alkali. Particularly suitable is lime milk, the metering in two usually to four times during the culturing. The nutrient medium the customary nutrient solutions are suitable. Preferably, dairy products such as skim milk and / or whey and soy milk are used.

The addition of the agent to food preserves these not only before the corruption, but also impacts also beneficial for the consumers, as is additional inhibition of clostridia in the gastrointestinal tract.

The invention is illustrated by the following example.

example 1

A prepared from soy milk powder and water nutrient solution which, based on the finished broth were 0.5 wt .-% of yeast extract and peptone added, is a pure culture of L. gasseri, DSM 4591, L. delbrückii, DSM 4590 or Bifidobacterium longum, DSM 4589, inoculated. The cultures are incubated for 24 hours at a temperature of 37 ° C. After around 8 hours, the pH is at 5.8 to 5.9 adjusted by adding the required amount of lime. Thereafter, the cultures are cooled and freeze-dried. The thus-obtained lyophilizate of three cultures is kept cool. For administration, the products with lukewarm water are stirred (approximately 1 teaspoon to 1/4 liter of water) and drink the resulting suspension immediately.

In two further batches skim milk or whey was used as a culture medium.

example 2

Skim milk was mixed with 0.5% yeast extract, 1% sodium chloride and 5% of a culture of Lactobacillus casei, Lactobacillus or Bifidobacterium longum delbrückii. In this marinade fresh herring fillets or watered salt herring were inserted. The inserted in the fish meat marinade were incubated at a temperature of 25 to 35 ° C until a pH of at least 5.8 was reached. A further acidification could be performed and depends on the taste preferences. After the desired acidity more flavor-improving additives have been added such as onions, garlic and spices. Especially the most numerous representatives in spices Clostridienarten were prevented by the acidification by the microorganisms of the invention persistent on the germination of spores and thus on growth.

example 3

There was prepared a salad dressing. Given skim milk with an addition of 0.5% yeast extract and 5% of a culture of L. casei, L. delbrückii or Bifidobacterium longum was provided. This mixture was then incubated at 25 to 35 ° C. After cooling spices and sugar were added to taste vote.