COMPOSITION OF ANIMAL FOOD.

专利摘要:
Immunologically stimulating additive (TGC3) for animal food, which is formed by following the thermal treatment of vegetable by fermentation processes in which starch is converted to ethanol by means of yeast cells in which reactive β-glucans are formed from yeast cells.
公开号:BE1020160A3
申请号:E2012/0380
申请日:2012-06-05
公开日:2013-05-07
发明作者:Manen Gerrit Van
申请人:Duynie Holding Bv；
IPC主号:

专利说明:

Composition of food for animals.
The present invention relates to an animal food composition.
More specifically, the invention is intended for composing animal food such as pet food, chicks, fish, pigs, for meat calves and other animal species, and this more specifically for young animals.
It is known that young animals in particular may experience problems with their health because the immune systems of these animals are not mature and are therefore more susceptible to bacterial and viral infections.
Anti-microbial growth promoters are traditionally added to animal food, but their use is discouraged or even prohibited by the government.
If one can stimulate his immune system, the young animal reacts better to pathogens and one can add less or no antibiotics.
A striking example is found in the breeding of chicks that do not have a developed immune system after 1 day. The chick must have Immunoglobulins from the yolk sac that are in the abdominal cavity at that time. ~
Immunoglobulins can then only enter the bloodstream and peripheral tissues and certainly not in the intestinal lumen.
Bacteria and viruses can cause damage in the intestinal lumen without being challenged by means of antibodies through specific immunity. The chick then still depends on the non-specific immunity that makes use of phagocytosis.
Only from an age of about 3 to 4 weeks is the specific immunity more or less complete and the chick can secrete antibodies (IgA) in the intestinal lumen.
β-glucans are multiple sugars (polysaccharides) in which fungi and plants are able to modulate innate and acquired immunity, usually by activating it so that the course of infectious diseases, cancer and autoimmune diseases is influenced.
Reactive β-glucans induce T-helper cells for phagocytosis and for the secretion of the interleukins IL 6 and IL 10, which are known to bring the immune system to an increased state of readiness.
For the immunostimulatory action of β-glucans, it is necessary that the functional groups of the carbohydrate come into contact with the immune competent cells. This is not the case with untreated β-glucans from yeast cells or fungi.
β-glucans from yeast cells are located on a plateau of mannano-oligosaccharides that can be cut into small pieces by heating in a slightly acidic solution.
As a result, the reactive functional groups of the β-glucans from yeast can come into contact with immune-competent cells in the intestinal wall or mucus and stimulate the immune system.
Compound feed companies successfully add ß-glucans from yeast to the compound feed for broilers in the age group of 1 to 3 weeks. However, to obtain reactive β-glucans, the yeast cell walls must be processed, which entails a cost.
Compound feed manufacturers would also prefer to add such β-glucans in the 4 to 6 week age group, but this is not done because of the high costs.
A disadvantage of pure β-glucans is that this form is very expensive.
Unpurified β-glucans from vegetable sources in arable farming are not used because the immunologically reactive groups are not exempt.
Unpurified β-glucans from baker's yeast, Saccharomyces cerevisiae, can provide reactive groups but have the disadvantage that this can only be done with an expensive chemical treatment.
The present invention has for its object to provide a solution to at least one of the aforementioned and other disadvantages in that it provides an immunologically stimulating animal food additive containing a form of reactive β-glucans, which is formed by the thermal treatment of vegetable β- Glucans to be followed by fermentation processes where starch is converted to ethanol by means of yeast cells.
It has been found experimentally that such an additive contains reactive β-glucans of yeast cells, which exhibit an immunologically stimulating effect for animals.
An advantage of such an immunologically stimulating additive is that the β-glucans of yeast cells have already been converted into reactive β-glucans by the fermentation process and no longer require any further chemical processing so that the additive can be fed to young animals over a longer age group without being prohibitively expensive to become.
Another advantage of such an addition is that the immune system is brought into an increased state of readiness, so that fewer anti-microbial growth promoters or antibiotics have to be used.
Preferably, the fermentation processes following the prefermentation process are processes in which starch is converted to ethanol by means of yeast cells such as, for example, baker's yeast or Saccharomyces cerevisiae.
An advantage of the fermentation processes from starch to ethanol is that these processes are used industrially on a large scale, so that a constant flow of residue is produced from these processes.
Preferably, the fermentation process from starch to ethanol uses a heating in slightly acidic conditions. Thus, an operation at a slightly acidic pH of 3.9 to 4.0 at a temperature of 32 ° C may suffice to convert the β-glucans from yeast cells to an immunologically stimulating reactive form, as further shown in the experimental data .
An advantage of such a heating step in a slightly acidic environment is that the residue does not have to be further processed chemically to be added to the animal food as an immunologically stimulating additive, and therefore the cost price of the additive remains low.
For example, the residue from this processing process can contain 1 to 5% (on a dry matter basis) ß-glucans, which are furthermore reactive and immunologically stimulating.
Preferably the starch used in the fermentation process is from starch to ethanol derived from wheat, corn or potatoes.
An advantage of using such starch is that it is available on an industrial scale and can be processed in fermentation processes.
Another advantage of the use of starch is that it can already contain immunologically reactive β-glucans, thereby promoting the immunologically stimulating effect.
With the insight to better demonstrate the features of the invention, a preferred embodiment of an immunologically stimulating animal food additive according to the invention is described below as an example without any limiting character, with reference to the accompanying drawings, in which: Figure 1 chemical structure of ß-glucan from yeast; Figure 2 schematically represents a section through a yeast cell; figure 3 shows figure 2 after a chemical treatment; Figure 4 schematically shows the production process for reactive ß-glucans from wheat and from yeast; Figure 5 shows the effect of multiple β-glucan sources on the expression of interleukin IL-6 in mononuclear cells from peripheral blood of pigs; Figure 6 shows the same effect as Figure 5 but with a ten times lower concentration of administered β-glucans; Figure 7 shows the same effect as Figure 5 but now for the expression of interleukin IL-10; Figure 8 shows the same effect as Figure 7 but with a ten times lower concentration of β-glucans;
Figure 9 shows the influence of β-glucans on Concanavalin A
represents induced lymphocyte proliferation for one pig; figure 10 represents the same as figure 9 but now for another pig.
Figure 1 shows the chemical formula of yeast β-glucan being (1-3), (1-6) -β-D-glucan or poly- (1-6) -β-D-glucopyranosyl- (1.3 -p-glucopyranose.
Figure 2 shows a normal yeast cell 1 consisting of a β-glucan layer 2 from outside to inside, a β-glucan layer with chitin 3, a mannoprotein layer 4, a cell content 5 consisting of lipids 6, proteins 7 and nucleic acids 8.
Figure 3 shows a processed yeast cell 9 consisting of a β-glucan layer 2 from outside to inside, a layer of β-glucan with chitin 3, and residues of lipids 6 and proteins 7.
The processed yeast cell 9 differs from the normal yeast cell 1 in that the cell was exposed to heating in a slightly acidic environment.
After spray drying, the remaining powder contains at least 70% of the insoluble β-1,3 / 1,6-glucan in the form of hollow spheres represented in Figure 3, and traces of proteins 7 and lipids 6, as well as smaller amounts of β- 1,6-glucan and chitin.
Figure 4 shows a production process 10 consisting of a sterilization tank 11 provided with a supply 12 and a drain 13, which is coupled via line 14 to an industrial master fermentor 15 which is itself connected to a fermentation vessel 16 and which is further connected via line 17 with a head fermenter 18 which is connected via line 19 to a high fermenter 20, which discharges via line 21 into a distillation device 22, which is further connected to a vacuum evaporator 23 which is further connected to a concentrate collecting tank 24.
The operation of the production process 10 can be explained as follows. Wheat concentrate is supplied via feed 12 which has a temperature of approximately 75 ° C. The wheat concentrate ends up in a tank 11, after which enzymes are added to convert the wheat concentrate into smaller sugars.
The wheat concentrate is further passed via line 14 to a parent fermenter 15 in which the wheat starch is mixed with yeast cells that are added from a fermenter vessel 16 to the parent fermenter.
The fermentation mixture is then fed via line 17 to the head fermenter 18 where the fermentation process continues and after which the fermentation is continued in the high fermentor 20 connected thereto via line 19. The wheat-yeast mixture stays in the fermentors for a total of 42 hours a pH of 3.9 to 4.0 at a temperature of 32 ° C.
At the end of the fermentation, the mixture is fed via line 21 to a distillation apparatus 22, where the reaction product ethanol is separated from the mixture.
A sample is taken from the remaining wheat-yeast concentrate (sample TGC2) for biological testing before it is further fed to a vacuum evaporator 23 which extracts water from the residue, after which the more concentrated residue is led to a collecting tank 24.
A second sample is taken from this more concentrated residue (sample TGC3) for biological testing.
The different samples were further biologically examined by measuring the immunologically stimulating effect on the basis of the expression of interleukins in blood cells isolated from pigs on the one hand and by measuring the multiplication of B and T cells, the increase of which is measured after administering β-glucans to the B and T lymphocytes.
The expression of interleukins 6 and 10 is a measure of the first non-specific immune response in the initial phase of an infection.
The interleukin 6 (IL-6) is a pro-inflammatory cytokine secreted in the first non-specific phase of an immunological response by phagocytes to stimulate the activity and multiplication of those T and B cells that are most suitable for to combat the type of pathogen proposed to the phagocytes.
The interleukin 10 (IL-10) is an anti-inflammatory cytokine that is also expressed in mononuclear blood cells (macrophages, monocytes, B and T cells) isolated from peripheral blood of pigs.
Figure 5 compares the immunologically stimulating effect of different sources of β-glucan by measurements with an in vitro test of the expression of interleukin 6 (IL-6) in mononuclear blood cells (macrophages, monocytes, B and T cells) isolated from peripheral blood of pigs. The amount of IL-6 expressed is expressed as pg / ml of blood for an administered amount of 200 pg / ml of β-glucan blood.
The β-glucan sources used are: TGC2: a concentrate of wheat and yeast, obtained after a fermentation process of the wheat starch to which yeast cells were added and after distilling off the ethanol formed.
TGC3: the concentrate TGC2, but after the concentrate was thickened by a vacuum evaporation step; GCW: Yeast cell wall without activating chemical processing; MG: Macroguard, a commercial enriched form of β-glucans; IC: an internal control substance.
MEDIUM: the medium without added β-glucan.
LPS: Lipopolysaccharide
In Figure 6, the same measurement of the expression of interleukin 6 (IL-6) is made with an in vitro test as in Figure 5 but now for a ten times smaller amount of β-glucan being administered 20 pg / ml of blood.
Figure 7 measures the immunologically stimulating effect of β-glucans with an in vitro test as in Figure 5, but now by measurements of expressed interleukin 10 (IL-10), expressed as pg / ml of blood and for an administered amount β-glucan from 200 pg / ml of blood.
Figure 8 shows the same in vitro test for interleukin 10 (IL-10) as in Figure 7, but now for an administered β-glucan amount of 20 pg / ml.
The different samples were investigated in a second way, namely by measuring the immunological stimulating effect on the basis of the multiplication of B and T cells, the increase of which is measured after the administration of β-glucans to the B and T lymphocytes .
This measurement is done by adding radio-labeled nucleotides to the medium, which are integrated into their DNA by the multiplied cells, and whose radiation (cpm) can be measured after the incubation as a measure of the increase in these cells.
The increase in B and T cells is a measure of the specific immune response that occurs after the initial non-specific immune response to infection by a pathogen.
Figure 9 shows the measurement data for several β-glucan sources as a function of the concentration of these β-glucans, and this for one pig.
Figure 10 shows the same data, but this for a different pig.
The following table gives an overview of the results obtained, and this for pig 1 / pig 2:
Table I: Immunologically stimulating effect of multiple sources of β-glucans measured by immunological responses in in vitro assays.
These results show that TGC2 and TGC3 all show a strong stimulatory effect on IL-6 secretion and this at the two concentrations tested, while yeast cell wall (GCW) and Macroguard do not show a clear stimulating effect.
The results also show that TGC2 and TGC3 all show an equally strong stimulating effect on the IL-10 secretion as the internal control and this especially at the higher of the two tested concentrations.
Furthermore, it appears that TGC2 and TGC3 stimulate ConA-induced lymphocyte multiplication at low concentrations and suppress this multiplication at higher concentrations, just like the commercial β-glucans preparation Macroguard.
The suppressive effect is most pronounced for yeast cell wall (GCW).
It is impossible to determine the proportion of wheat and yeast β-glucans in the immunological reaction in the residue obtained after fermentation of vegetable starch with yeast. Since wheat β-glucans already show an immunological stimulating effect before the addition of yeast, both components will contribute to the immunological stimulation of the animals.
The present invention is by no means limited to the embodiments described as examples and shown in the figures, but an animal feed additive according to the invention can be realized in all shapes and sizes without departing from the scope of the invention.

权利要求:
Claims (11)
[1]
An immunologically stimulating additive (TGC3) for animal food, characterized in that it is formed by following the thermal treatment of vegetable β-glucans through fermentation processes in which starch is converted to ethanol by means of yeast cells.
[2]
Immunologically stimulating animal food additive (TGC3) according to claim 1, characterized in that the fermentation processes from starch to ethanol use baker's yeast (Saccharomyces cerevisiae).
[3]
Immunologically stimulating animal food additive (TGC3) according to claim 1, characterized in that the fermentation processes use a heating to 32 ° C in slightly acidic conditions (pH 4.0 to pH 4.5) that converts the β-glucans of yeast cells to an immunologically stimulating reactive form.
[4]
Immunologically stimulating animal food additive (TGC3) according to claim 1, characterized in that the starch in the fermentation processes comes from wheat, maize or potatoes.
[5]
Animal food according to claim 1, characterized in that the immunologically stimulating additive (TGC3) also contains ß-glucans from yeast cells in addition to the vegetable-reactive β-glucans that have been converted to reactive and immunologically-stimulating β-glucans by a fermentation process.
[6]
An animal food according to claim 5, characterized in that the animal food is animal feed.
[7]
Method for obtaining an immunologically stimulating additive (TGC3) for animal food characterized in that the immunologically stimulating additive is prepared in industrial fermentation processes of starch with yeast cells, wherein the β-glucans of the used yeast cells are already chemically treated by the sterilization and fermentation processes are converted to reactive immunologically stimulating β-glucans for animals, and after which the residue after removal of ethanol and excess water is used as an immunologically stimulating additive without further chemical processing.
[8]
Method according to claim 7, characterized in that the fermentation processes from starch to ethanol use baker's yeast (Saccharomyces cerevisiae).
[9]
The method according to claim 7, characterized in that the fermentation processes use a heating in slightly acidic conditions that converts the β-glucans of yeast cells to an immunologically stimulating reactive form.
[10]
Method according to claim 9, characterized in that the fermentation processes use a heating at a temperature between 30 and 37 ° C and at a pH of 4.0 to 4.5.
[11]
Method according to claim 10, characterized in that the starch in the fermentation processes comes from wheat, corn or potatoes.

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法律状态:

优先权:

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申请号 | 申请日 | 专利标题

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BE201100343|2011-06-06|

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BE2011/0343A|BE1020120A3|2011-06-06|2011-06-06|COMPOSITION OF ANIMAL FOOD.|

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