A probiotic containing turnip juice and a method for producing it

Abstract

The invention relates to a turnip juice containing probiotics that helps to resolve intestinal problems, supports the immune and cardiovascular systems, reduces cancer risk, protects the liver and kidneys, has antidiabetic effects, supports skin and hair health, reduces anemia, prevents osteoporosis, and possesses antimicrobial properties, as well as a method for producing this turnip juice.

Description

[0001] A PROBIOTIC CONTAINING TURNIP JUICE AND A METHOD FOR PRODUCING IT

[0002] TECHNICAL FIELD

[0003] The invention relates to a turnip juice containing probiotics that helps to resolve intestinal problems, supports the immune and cardiovascular systems, reduces cancer risk, protects the liver and kidneys, has antidiabetic effects, supports skin and hair health, reduces anemia, prevents osteoporosis, and has antimicrobial properties, as well as a method for producing this turnip juice.

[0004] PRIOR ART

[0005] Probiotics are defined as beneficial bacteria that are good for health. They help maintain the natural balance of flora between the stomach and intestines. They also support the digestion process by enhancing the absorption of vitamins and minerals from food. If probiotics are not consumed, an imbalance in flora can lead to the development of diseases such as immune disorders, intestinal diseases, diabetes, or obesity. These beneficial bacteria, whose benefits have been proven, are effective in treating digestive system diseases, strengthening the immune system, preventing the development of allergies, and also in treating genital and urinary tract infections in women. Probiotics are also used in the industry to accelerate fermentation during the preparation of fermented products.

[0006] Parabiotics, also known as paraprobiotics, ghost biotics, or heat-inactivated probiotics, can serve as an alternative. The presence of live microorganisms in probiotics may pose a risk to elderly people and those with weakened immune systems, potentially presenting a contamination risk during production processes. These disadvantages have increased the interest in products based on non-living probiotics. Parabiotics are defined as inactivated microbial cells that are capable of regulating the immune system, exhibiting antiinflammatory, antiproliferative, and antioxidant properties. Additionally, they exhibit antagonistic effects against pathogens. Parabiotics can be suitable for individuals with weakened immune systems and the elderly, offering safety, technological, and practical benefits. These properties present an opportunity to develop safer and more stable functional foods and nutraceutical products. Parabiotics can be obtained from probiotics through methods such as tindalization. Turnip juice is a traditional Turkish beverage produced by lactic acid fermentation. Turnip juice is also sold in markets in some European cities and around the world. In the production of turnip juice, bulgur flour (a portion of boiled, dried wheat whose outer skin is broken during the crushing process), salt, water, black carrots, turnips, and sometimes red beets are used. Traditional production methods take about 1 month to produce turnip juice. Turnip juice is a probiotic food and a good source of nutrition. It helps regulate the pH of the digestive system. It contains beta-carotene, B-group vitamins, calcium, potassium, and iron. Due to its antiseptic properties, it is also used as a medicinal agent by people.

[0007] Saccharomyces and non-Saccharomyces yeasts and molds in turnip juice come from the environment and raw materials. Yeasts play an important role in the chemical and sensory characteristics of turnip juice. Non-Saccharomyces yeasts oxidize sugar into CO2 and water. At the same time, small amounts of secondary metabolites are formed. Yeasts such as C. inconspicua can cause unpleasant and undesirable tastes or odors. One of the most significant problems encountered in turnip juice is this. Turnip fermentation generally occurs spontaneously through the natural microbial activity of vegetables. A starter culture can also be added. Typically, sourdough is used as a source of yeast. The salt in turnip juice is added during production to control the growth of microorganisms that are tolerant to salt, aside from LAB, and to prevent spoilage. Sodium chloride is generally used as salt unless otherwise specified. The salt used in turnip juice production is typically rock salt.

[0008] Traditional turnip juice production is carried out in two stages. The first stage is dough fermentation. In this stage, bulgur flour, salt, sourdough, and water are mixed. The mixture is fermented at room temperature (25 °C) for 3-5 days. During the first fermentation, lactic acid bacteria (LAB) proliferate, acidity increases, and the pH decreases. Cracks appear in the dough at the end of fermentation. The dough is removed and mixed several times with water to be filtered. This extract is used to start the main fermentation.

[0009] In the second stage, the main fermentation is carried out. The extracts obtained from the first fermentation are cleaned and chopped. If desired, black carrots, salt, and sliced turnips can be added. These components are combined with sufficient amounts of water and fermented in wooden tanks. Fermentation can last up to 1 month at temperatures between 10°C-35°C. The fermentation process lengthens with traditional fermentation methods. At the end of fermentation, a red, sour drink is obtained. The fermented liquid can be flavored with hot or sweet pepper powder. The turnip juice is filtered and bottled in airtight containers, then stored at a cold temperature (4°C). The body’s microbiome (microflora) is a delicate system made up of good and bad microorganisms. They work together to maintain health. If the balance between good and bad microorganisms is disrupted, the body manifests this imbalance through various symptoms, and this situation requires correction. An imbalance in your microbiome, known as dysbiosis, can lead to severe adverse conditions. For example, dysbiosis can trigger allergic reactions, autoimmune diseases (inflammatory bowel disease or type 1 diabetes), cancer, and psychological disorders. It can also cause conditions such as bad breath, diarrhea, constipation, abdominal pain, gas, and bloating.

[0010] Patent application number CN107183440A relates to the production method of ginger juice and turnip drink.

[0011] Patent application number CN104738726A pertains to the production method of turnip drinks. This application refers to the use of beneficial bacteria during fermentation and provides a very general production methodology.

[0012] As a result, a turnip juice production method incorporating probiotics has been developed, aimed at preserving the health of the microbiota (microflora) and reducing production times.

[0013] BRIEF DESCRIPTION OF THE INVENTION

[0014] The invention relates to a turnip juice.

[0015] The main objective of the invention is to produce a turnip juice containing probiotics and parabiotics that maintains the healthy balance of the microbiota (microflora) in various parts of the body, such as the nose, mouth, stomach, intestines, and skin, alleviates intestinal problems, and supports the immune system.

[0016] The fundamental aim of this invention is to provide a turnip juice containing probiotic components that support the immune system, cardiovascular system, reduce cancer risk, protect the liver and kidneys, show antidiabetic effects, promote weight loss, lower cholesterol levels, support skin and hair health, reduce anemia, prevent osteoporosis, enhance memory, and provide the necessary vitamins and minerals during pregnancy.

[0017] DETAILED DESCRIPTION OF THE INVENTION

[0018] This detailed description relates to a probiotic-parabiotic turnip juice that maintains the healthy balance of the microbiota in various regions of the body, alleviates intestinal problems, supports the immune and cardiovascular systems, reduces cancer risk, protects the liver and kidneys, exhibits antidiabetic effects, aids in weight loss, regulates cholesterol levels, supports skin and hair health, reduces anemia, prevents osteoporosis, enhances memory development, ensures the intake of essential vitamins and minerals during pregnancy, and possesses antimicrobial properties. It is a method that shortens the production time compared to traditional methods and is explained with non-limiting examples for better understanding.

[0019] Turnip juice is made by fermenting a mixture of turnips, black carrots, water, salt, and bulgur with lactic acid bacteria.

[0020] The probiotic-containing turnip juice production method involves the following steps:

[0021] • Mixing turnip, bulgur flour, sourdough, salt, and water in a tank to obtain a mixture,

[0022] • Adding black carrot components to the obtained mixture,

[0023] • Adding at least one probiotic component to the mixture after the addition of carrot components,

[0024] • Adding a previously fermented turnip fermentation culture,

[0025] • Subjecting the obtained mixture to fermentation processes,

[0026] • Subjecting the fermented mixture to pasteurization, during which at least one probiotic component transforms into a parabiotic,

[0027] • Cooling the obtained mixture.

[0028] In the method of the invention, after adding black carrot, probiotic is added in amounts ranging from 0.01% to 25% by weight.

[0029] In the method of the invention, the fermentation process is carried out in fiberglass, plastic, or stainless steel tanks at 25°C.

[0030] In the method of the invention, pasteurization is performed at temperatures between 75°C and 85°C for a duration of 10 to 30 minutes, followed by cooling and packaging.

[0031] The resulting turnip juice contains at least one active ingredient, including turnip, black carrot, sourdough, bulgur, or bulgur flour.

[0032] The resulting turnip juice contains turnip in amounts ranging from 1% to 2% by weight.

[0033] The resulting turnip juice contains bulgur or bulgur flour in amounts ranging from 3% to 10% by weight. The resulting turnip juice contains black carrot in amounts ranging from 10% to 25% by weight.

[0034] The resulting turnip juice contains salt in amounts ranging from 1% to 2% by weight.

[0035] The resulting turnip juice contains sourdough in amounts ranging from 0.2% to 1 .5% by weight.

[0036] Additionally, a previously obtained turnip juice culture is added to accelerate fermentation.

[0037] The resulting turnip juice contains between 10% to 15% by weight of turnip juice culture obtained from previous productions.

[0038] The previous turnip juice fermentation culture refers to the culture taken from the first turnip juice produced using the same method.

[0039] The addition of probiotic turnip culture will significantly accelerate the fermentation process compared to traditional methods. Turnip juice produced using this method is completed much faster compared to traditional fermentation methods.

[0040] Turnip juice is a probiotic food and may contain probiotic microorganisms such as Lb. plantarum, Lb. paracasei, Lb. brevis, Lb. fermentum, Lb. pentoz, Lb. buchneri, Lb. Helveticus, Lb. reuteri, S. cerevisiae, Lactococcus, Pediococcus, and Leuconostoc.

[0041] The beverage of the invention contains at least one probiotic microorganism, including Akkermensia, Akkermensia muciniphila, Lactobacillus, Lactobacillus delburueckki ssp. bulgaris, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus helvetius, Lactococcus, Lactococcus lactics ssp. lactis, Lactococcus lactis supsp. cremoris, Bifidobacterium, Bifidobacterium animals ssp. Lactis, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, Bifidobacterium ruminantum, Bifidobacterium thermacidophilum, Streptococcus, Streptococcus salivarius, Streptococcus thermophilus, Pediococcus, Pediococcus acidilactici, or combinations thereof.

[0042] The probiotics included in the invention are derived from native strains found in Turkey, including Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus reuteri. Additionally, strains of Lactobacillus, Akkermensia, Lactococcus, Bifidobacterium, Streptococcus, and Pediococcus from all over the world can also be included. The invention particularly includes the following strains: Akkermensia muciniphila; Lactobacillus delburueckki ssp. bulgaris; Lactobacillus acidophilus; Lactobacillus rhamnosus; Lactobacillus plantarum; Lactobacillus paracasei; Lactobacillus helvetius; Lactobacillus reuteri; Lactobacillus gasseri; Lactobacillus fermentum; Lactobacillus brevis; Lactobacillus johnsonii; Lactobacillus mucosae; Lactobacillus gallinarum; Lactococcus lactics ssp. lactis; Lactococcus lactis supsp. cremoris; Bifidobacterium animals ssp. Lactis; Bifidobacterium infantis; Bifidobacterium bifidum; Bifidobacterium longum; Bifidobacterium breve; Bifidobacterium adolescentis; Bifidobacterium ruminantum; Bifidobacterium thermacidophilum; Streptococcus salivarius; Streptococcus thermophilus; and Pediococcus acidilactici.

[0043] After pasteurization, probiotics are transformed into parabiotics, which remain in the beverage and offer health benefits.

[0044] Parabiotics have a long shelf life, are easily stored and transported, and are not affected by low or high temperatures, making them more reliably produced.

[0045] The flavoring agents used are natural flavoring substances (mango, pineapple, peach, orange, etc.). These are called "FTNF" (From The Named Fruit) flavors and are extracted from the volatile aromatic components found in the natural fruit structure. These natural and pure flavoring substances are enriched through specially designed aroma-capturing columns during the evaporation of fruit juices. They are the most effective when the natural aroma of the fruit (Mango, Pineapple, Peach, Orange, etc.) is desired or when certain fruity notes are emphasized.

[0046] Turnip juice, being rich in fiber, supports digestion and reduces the risk of diverticular disease. Its antidiabetic, anti-inflammatory, and antioxidant properties support heart health, regulate cholesterol levels, and reduce the risk of cancer. It protects against liver damage and helps regulate blood sugar levels. By regulating lipid metabolism, it supports weight loss. Rich in vitamins A and C, as well as iron, it is essential for maintaining healthy skin and hair. Vitamin C strengthens the immune system and helps with anemia caused by iron deficiency. Glucosinolates and vitamin K are beneficial for bone health. Turnip greens, with their content of choline, folic acid, and iron, are particularly important for women during pregnancy.

[0047] The invention concerns a probiotic-containing turnip juice that maintains the healthy balance of microbiota in various parts of the body, alleviates intestinal problems, supports the immune system, cardiovascular health, reduces cancer risk, protects the liver and kidneys, supports antidiabetic effects, aids weight loss, reduces cholesterol levels, supports skin and hair health, reduces anemia, prevents osteoporosis, enhances memory development, ensures the intake of necessary vitamins and minerals during pregnancy, and supports antimicrobial properties. It is a preventive and supportive probiotic drink that undergoes faster fermentation due to the initial addition of probiotics, resulting in a shorter production time.

Claims

CLAIMS1 . A method for producing turnip juice, characterized in that it comprises the following steps: o Mixing turnip bulb, bulgur flour, sourdough, salt, and water in a tank to obtain a mixture, o Adding black carrot components to the obtained mixture, o Adding at least one probiotic component to the mixture after the addition of carrot components, o Adding a previously fermented turnip fermentation culture, o Subjecting the obtained mixture to fermentation, o Subjecting the fermented mixture to pasteurization, during which at least one probiotic component transforms into a parabiotic, o Cooling the obtained mixture.

2. The method according to claim 1 , characterized in that the turnip bulb is added in amounts ranging from 1% to 2% by weight.

3. The method according to any of the preceding claims, characterized in that the tank contains bulgur or bulgur flour in amounts ranging from 3% to 10% by weight.

4. The method according to any of the preceding claims, characterized in that the tank contains black carrot in amounts ranging from 10% to 25% by weight.

5. The method according to any of the preceding claims, characterized in that the tank contains salt in amounts ranging from 1% to 2% by weight.

6. The method according to any of the preceding claims, characterized in that the tank contains sourdough in amounts ranging from 0.2% to 1 .5% by weight.

7. The method according to any of the preceding claims, characterized in that the probiotic is selected from Akkermensia, Akkermensia muciniphila, Lactobacillus, Lactobacillus delburueckki ssp. bulgaris, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus helvetius, Lactococcus, Lactococcus lactis ssp. lactis, Lactococcus lactis supsp. cremoris, Bifidobacterium, Bifidobacterium animals ssp. Lactis, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, Bifidobacterium ruminantum, Bifidobacterium thermacidophilum, Streptococcus, Streptococcus salivarius, Streptococcus thermophilus, Pediococcus, Pediococcus acidilactici, or combinations thereof.

8. The method according to any of the preceding claims, characterized in that the probiotic component is added in amounts ranging from 0.01% to 25% by weight.

9. The method according to any of the preceding claims, characterized in that the fermentation process is carried out at a temperature ranging from 25°C to 35°C.

10. The method according to any of the preceding claims, characterized in that the turnip fermentation culture is added to the tank in amounts ranging from 10% to 15% by weight.11 . The method according to any of the preceding claims, characterized in that the pasteurization process is carried out at temperatures ranging from 75°C to 85°C.