Drinking cure beverage comprising three components for building up, promoting and maintaining intestinal health

Abstract

The drinking cure has the purpose of building up, promoting and maintaining the intestinal microbiome (eubiosis) and consists of a beverage having at least the following components: • a probiotic herbal enzyme beverage (probiotic), • a prebiotic combined with essential vitamins, minerals and trace elements, • a natural nutritional oil which is rich in omega 3 fatty acids and contains tocopherol. These components are processed into an emulsion and the resultant beverage can be drunk regularly, preferably daily, as part of a drinking cure.

Description

Drink cure drink made up of three components for the development, promotion and maintenance of intestinal health

[0001] The invention relates to a special beverage consisting of three components, to be taken as part of a drinking cure, preferably applied daily. To understand the motivation for this special composition of this beverage and the biological and medical background for the selection of the components, as well as to explain this drinking cure and its effectiveness, some important definitions are given, some of which are referenced in square brackets to scientific literature: Microbiome: In the narrower sense, this refers to the totality of microbial DNA in the human body. In the broader and colloquial sense, the term microbiome refers to the totality of all microorganisms in the human body. In humans, microbiomes are differentiated according to their body niche (intestine, skin, oral cavity, vagina, etc.). The intestinal microbiome is located in the lumen in the outer mucus layer of the intestine. Commensal: refers to an organism that lives together with another organism on the same food without harming it. Eubiosis: Refers to the balance of bacterial cultures in the microbiome of a healthy person. Dysbiosis: Describes a disturbed balance of bacterial cultures in the microbiome, the opposite of eubiosis. Vitality: Refers to the body’s mental, physical, emotional and social performance. Probiotics: refers to living, non-pathogenic microorganisms that provide health benefits to the host (here specifically the intestine)

[0001] . Prebiotics: Refers to substrates that are selectively used by host microorganisms (here specifically the microbiome) and provide health benefits [2]. Synbiotics: refers to a mixture of probiotics and prebiotics with a health benefit for the host (here specifically for the intestine) [3].

[0002] The microbiome of the human intestine contains around 100 trillion (10 14 ) bacteria. No other habitat on Earth is more densely populated. In the large intestine, there are 10 10 - 10 12Bacteria per gram of biomass. The bacteria are composed of >90% of the two anaerobic phyla Bacillota (>75%) and Bacteriodota (>15%) and form approximately 10,000 different commensal species. The small intestine is primarily home to the species Lactobacillus and Enterococcus, and the large intestine is home to the species Bifidobacterium, along with E. coli, Enterobacterium, and Clostridium. This complex bacterial diversity makes humans a superorganism, possessing approximately 300 times more genes than a human cell and a metabolic potential approximately 100 times greater than that of the human liver [4].

[0003] The gut microbiome is considered an (endocrine) 'superorgan' [5] or 'second brain' [6]. It is a complex microbial ecosystem in which bacteria live together, communicate, exchange metabolites, and recombine. This complex bacteria-gut interaction is strongly influenced by diet. Depending on the composition of the diet and the bacterial composition, a multitude of different physiologically active metabolites are formed in the microbiome.

[0004] A prerequisite for healthy vitality is a balance (eubiosis) of the bacterial cultures in the microbiome. This requires a supply of the microbiome with a balanced mix of the macronutrients carbohydrates, proteins, and fats [7]. In the microbiome, indigestible nutrients such as complex glucans and glucoconjugates of plant cell walls (colloquially called dietary fiber or fiber), proteins, as well as glycine, taurine, bile acid, and other conjugates, i.e., products formed by the covalent coupling of at least two molecules, are metabolized. The anaerobic saccharolytic fermentation of Dietary fiber leads to 'short chain fatty acids' (SCFA) via pyruvic acid, i.e. acetic acid, propionic acid and butyric acid.

[0005] Changes in the bacterial composition of the microbiome due to disturbances significantly impair vitality. Over 90% of all diseases and disorders are caused by dysbiosis. Prominent examples include chronic intestinal inflammation, obesity, diabetes, acne, atherosclerosis, asthma, neurodegenerative diseases, and certain types of cancer [8]. Dysbiosis arises from inadequate nutrient intake, caused by an unhealthy diet, medication use (especially antibiotics), and chronic stress.

[0006] Known metabolites of the gut microbiome include serotonin, short-chain fatty acids, various B vitamins (B1, B2, B5, B7, B9, B12), vitamin K, secondary bile acids, and branched-chain amino acids. Functionally, these metabolites improve nutrient metabolism and regulate the cardiovascular, immune, and nervous systems via the gut-brain [9], gut-lung

[10] , gut-heart

[11] , and gut-skin

[12] axes.

[0007] Carbohydrates, proteins and fats make up about 90% of the dry weight of food and 100% of its energy.

[0008] Various strains of lactic acid bacteria of the genus Bifidobacterium also have a detoxifying effect. Lactic acid bacteria from the Enterococcus faecalis strain can also have detoxifying and health-promoting effects. They promote oxalate degradation and thus prevent the formation of kidney stones

[0013] .

[0009] Bacteria of the genus Lactobacillus are heterofermentative lactic acid bacteria and ferment dietary fiber via the phosphoketolase pathway to acetic acid and lactic acid. They are the most abundant bacterial genus in the microbiome

[0014] .

[0010] It is known

[0015] that the bacteria of the genus Bifidobacterium present in the microbiome ferment the greatest variety of fiber. Fermentation of the fiber synthesizes the hexoses into acetic acid and lactic acid in a ratio of 3:2. Acetic acid is one of the 'short-chain fatty acids' and is involved in the regulation of metabolism as well as the immune and nervous systems.

[0011] Lactic acid is used for energy production (gluconeogenesis) and has numerous vascular effects. The short-chain fatty acids serve as an energy source for the intestinal epithelial cells and are important signaling molecules. They bind to the GPR41 and GPR43 receptors on epithelial and immune cells. These receptors regulate the release of pro-inflammatory cytokines, which act directly on the central nervous system via GLP1 (glucagon-like peptide) and PYY (peptide-tyrosine-tyrosine). Furthermore, short-chain fatty acids inhibit histone deacetylase (HDAC) in immune cells and adipocytes, thus affecting the transcription of these cells. In this way, metabolism as well as the immune and nervous systems are regulated.

[0012] The short-chain fatty acids are distributed throughout human tissue, including the brain, with the help of transporter proteins.

[0016] There, they regulate metabolism as well as the immune and nervous systems. In addition, the pH value is lowered to 5.5, thus preventing the proliferation of pathogenic intestinal bacteria.

[0013] Enzymes in intestinal bacteria metabolize the bile acid conjugates into secondary bile acids. These emulsify dietary fats, thus enabling enzymatic fat breakdown by lipases.

[0014] Enzymes in the intestinal bacteria hydrolyze the proteins into short-chain peptides and individual amino acids. These are used to build and regenerate the intestinal mucosa and are transported via the bloodstream to the cells, where they are used for protein synthesis.

[0015] The incidence of diseases based on impairment of the cardiovascular, immune, and nervous systems has increased in Western civilization. This increase correlates with the declining consumption of fiber. There is a causal relationship between diet, the intake of Dietary fiber and the metabolic products formed from it through fermentation, such as short-chain fatty acids.

[0016] Diet and the resulting changes in the composition of the microbiome are therefore directly linked to Western lifestyle diseases such as digestive problems, obesity, attention deficits, concentration disorders, and sleep disorders. Prevention or correction through specifically tailored probiotic supplements is possible.

[0017] The intake of prebiotics influences the relative growth of bacterial strains and thus changes the bacterial composition of the microbiome and thus the composition of the physiologically active metabolites.

[0018] Considering all these scientific findings, the objective of the present invention is to provide a beverage for building, promoting, and maintaining intestinal health that can be consumed daily as part of a drinking regimen and is particularly effective and easy to use. The selected ingredients of the beverage are of crucial importance.

[0019] The solution to this problem is a drink for the development, promotion and maintenance of the intestinal microbiome (eubiosis), consisting of at least the following components: • A probiotic, with around 30 billion live lactic acid bacteria per 10 mL, and at least 10 natural herbs and spices that have been preserved by fermentation by mixing the herbs and bacteria with water and sugar cane molasses, whereby the bacteria consume the sugar in the molasses and convert it into lactic and acetic acid, • A prebiotic combined with essential vitamins, minerals and trace elements, • A natural edible oil containing more than 50% by weight of Omega 3 fatty acids and tocopherol, by preparing these components into an emulsion as a drink and administering them preferably daily as part of a drinking cure.

[0020] Daily consumption of this beverage as part of a drinking regimen strengthens the development, promotion, and maintenance of intestinal health. The ingredients of the first component contain approximately 30 billion live lactic acid bacteria per 10 mL and over 10 different natural herbs and spices. Depending on your needs, the probiotic can also contain bacteria from the Enterococcus faecium strain, as well as one or more strains of the Lactobacillus and Bifidobacterium genera, for example, these, all of which originate from Denmark: • Lactobacillus acidophilus 43 | CIP 103598, ATCC 314, JCM 2121 | BacDivelD:135307 - https: / / bacdive.dsrnz.de / strairi / 135307 • Enterococcus faecium | DSM 2146, ATCC 6057, WDCM 00177, NBRC 113009, CIP 106742, CCM 2308, CECT 8108 | BacDivelD:5295 - https: / / bacdive.dsrnz.de / strairi / 5295 • Bifidobacterium bifidum Ti, Tissier | type trunk | DSM 20456, ATCC 29521, JCM 1255, BCRC 11845, BCRC 14615, CCUG 18364, CCUG 45217, CECT 870, CGMCC 1 .2212, CIP 56.7, HAMB1 1380, IFO 14252, KCTC 3202, KCTC 3281, LMG 11041, LMG 8810, NBRC 100015, NBRC 14252, NCAIM B.02021, NCFB 2715, NCIMB 702715, NCTC 13001, VTT E-97795, NCDO 2715 | BacDivelD:1693 https: / / bacdive.dsrnz.de / strairi / 1693 The product is naturally preserved through fermentation, in which the herbs and bacteria are mixed with water and sugarcane molasses. The bacteria consume the sugar in the molasses and convert it into lactic and short-chain fatty acids.

[0021] The ingredients of the second component include >10 plant fibers as prebiotic substrates and >30 various minerals, vitamins, and trace elements. The main component, with >25% w / w, contains plant fiber consisting of complex glycans, such as glucomannans, arabinogalactans, xyloglucans, galacturonans, fructooligosaccharides, or galactomannans. Galactomannans consist of a ß-1,4-linked mannose as the main chain, which is partially linked to α-1,6 galactose residues. Guar gum, for example, contains this glycan.

[0022] Clinical studies have shown that dietary supplements enriched with partially hydrolyzed guar gum provide benefits and clinical effects in reducing diarrhea, treating irritable bowel syndrome, and constipation

[0017] . Furthermore, the availability of fat and cholesterol for absorption is significantly reduced, and the risk of vascular disease is reduced

[0018] .

[0023] The prebiotic substrates contained in the second component are metabolized by the saccharolytically fermenting bacteria in the microbiome into lactic acid and the short-chain fatty acids acetic acid, propionic acid and butyric acid.

[0024] The purpose of the second component is to supply the microbiome with substrates that serve as precursors for the bacterial synthesis of short-chain fatty acids. Substrates that lead to toxic or harmful metabolites through bacterial synthesis are deliberately omitted from the second component.

[0025] The third component is a natural cooking oil highly enriched in Omega 3, such as linseed oil or Sacha Inchi nut oil. It contains >50% Omega 3 fatty acids and up to 50 mg / 100 mL of tocopherol. Omega 3 fatty acids promote the growth of butyric acid, one of the short-chain fatty acid-producing bacteria in the microbiome. In this way, they prevent neurodegenerative diseases and protect against inflammation, arteriosclerosis, and heart attacks

[0019] .

[0026] Studies show that changes in microbiome composition causally correlate with the occurrence of so-called lifestyle diseases. Lifestyle diseases are diseases related to lifestyle. These include previously unknown incidences of metabolic diseases such as obesity and diabetes, inflammatory bowel diseases, asthma, allergies and immune deficiencies, and neurodegenerative diseases

[0020] .

[0027] In these diseases, a significant decrease in bacterial diversity and the loss of certain metabolic functions is observed. Absence of certain bacteria or dysbiosis is the cause of the occurrence of these complex diseases

[0021] .

[0028] The daily, always simultaneous, ritualized intake of the drinking cure based on the presented beverage with its three cardinal components has the purpose of ensuring that the supplied substances match the daily circadian fluctuations in the composition and function of the microbiome

[0022] .

[0029] The simultaneous intake of the three components in a daily, ritualized drinking cure combines pro- and prebiotic food and nutritional supplements, thus resulting in a unique synbiotic preparation. Bibliography [1] C. Hill et al., “The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic,” Nat. Rev. Gastroenterol. Hepatol., Vol. 11, No. 8, Art. No. 8, Aug. 2014, doi: 10.1038 / nrgastro.2014.66. [2] G. R. Gibson u. a., „Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics“, Nat. Rev. Gastroenterol. Hepatol., Bd. 14, Nr. 8, Art. Nr. 8, Aug. 2017, doi: 10.1038 / nrgastro.2017.75. [3] K. S. Swanson u.a., „The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics“, Nat. Rev. Gastroenterol. Hepatol., Bd. 17, Nr. 11 , Art. Nr. 11 , Nov. 2020, doi: 10.1038 / S41575-020-0344-2. [4] E. M. M. Quigley, „Gut Bacteria in Health and Disease“, Gastroenterol. Hepatol., Bd. 9, Nr. 9, S. 560-569, Sep. 2013. [5] D. N. Schaenzler und P. D. med F. Beigel, Superorgan Mikrobiom: Der Darm als Schlüssel zu Gesundheit und längerem Leben. Gräfe Und Unzer, 2020. [6] E. Mayer, The Second Brain: How the Gut Influences Our Mood, Our Decisions, and Our Well-being. Riva Verlag, 2016. [7] J. Romano-Keeler, J. Zhang, and J. Sun, “The Life-Long Role of Nutrition on the Gut Microbiome and Gastrointestinal Disease,” Gastroenterol. Clin. North Am., Vol. 50, No. 1, pp. 77-100, March 2021, doi: 10.1016 / j.gtc.2020.10.008. [8] A. Vijay and AM Valdes, “Role of the gut microbiome in chronic diseases: a narrative review,” Eur. J. Clin. Nutr., Vol. 76, No. 4, Art. No. 4, Apr. 2022, doi: 10.1038 / S41430-021 -00991 -6. [9] JF Cryan and SK Mazmanian, “Microbiota-brain axis: Context and causality”, Science, Vol. 376, No. 6596, pp. 938-939, May 2022, doi: 10.1126 / science.abo4442.

[0010] R. Enaud u. a., „The Gut-Lung Axis in Health and Respiratory Diseases: A Place for Inter-Organ and Inter-Kingdom Crosstalks“, Front. Cell. Infect. Microbiol., Bd. 10, S. 9, Feb. 2020, doi: 10.3389 / fcimb.2020.00009.

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[0012] B. De Pessemier, L. Grine, M. Debaere, A. Maes, B. Paetzold, und C. Callewaert, „Gut-Skin Axis: Current Knowledge of the Interrelationship between Microbial Dysbiosis and Skin Conditions“, Microorganisms, Bd. 9, Nr. 2, S. 353, Feb. 2021 , doi: 10.3390 / microorganisms9020353.

[0013] S. Hokama, Y. Honma, C. Toma, und Y. Ogawa, „Oxalate-Degrading Enterococcus faecalis“, Microbiol. Immunol., Bd. 44, Nr. 4, S. 235-240, 2000, doi: 10.1111 / j.1348-0421 ,2000.tb02489.x.

[0014] E. Dempsey und S. C. Corr, „Lactobacillus spp. for Gastrointestinal Health: Current and Future Perspectives“, Front. Immunol., Bd. 13, S. 840245, 2022, doi: 10.3389 / fimmu.2022.840245.

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[0017] J. L. Slavin und N. A. Greenberg, „Partially hydrolyzed guar gum: clinical nutrition uses“, Nutr. Burbank Los Angel. Cty. Calif, Bd. 19, Nr. 6, S. 549-552, Juni 2003, doi: 10.1016 / s0899-9007(02)01032-8.

[0018] M. Minekus u. a., „Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol“, Biosci. Biotechnol. Biochem., Bd. 69, Nr. 5, S. 932-938, Mai 2005, doi: 10.1271 / bbb.69.932.

[0019] A. Wu, Z. Ying, und F. Gomez-Pinilla, „Dietary Omega-3 Fatty Acids Normalize BDNF Levels, Reduce Oxidative Damage, and Counteract Learning Disability after Traumatic Brain Injury in Rats“, J. Neurotrauma, Bd. 21 , Nr. 10, S. 1457- 1467, Okt. 2004, doi: 10.1089 / neu.2004.21 .1457.

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Claims

Patent claims 1. Drink for the development, promotion and maintenance of the intestinal microbiome (eubiosis), consisting of at least the following components: • A probiotic containing approximately 30 billion live lactic acid bacteria per 10 mL and at least 10 natural herbs and spices that have been preserved by fermentation by mixing the herbs and bacteria with water and sugar cane molasses, whereby the bacteria consume the sugar in the molasses and convert it into lactic and acetic acid, • A prebiotic combined with essential vitamins, minerals and trace elements, • A natural cooking oil containing more than 50% by weight of Omega 3 fatty acids and tocopherol, in which these components are prepared into an emulsion as a drink and can be administered preferably daily as part of a drinking cure.

2. Drink according to claim 1, characterized in that the ingredients of the first component, the probiotic, additionally contain live bacteria of the strain Enterococcus faecium, as well as one or more strains of the genera Lactobacillus and Bifidobacterium.

3. Drink according to one of claims 1 to 2, characterized in that the ingredients of the second component, the prebiotic, comprise more than 10 plant fibers as prebiotic substrates and more than 30 different minerals, vitamins and trace elements, wherein the main component contains more than 25% by weight of plant fiber from complex glycans, such as glucomannans, arabinogalactans, xyloglucans, galacturonans, fructooligosaccharides or galactomannans, which consists of ß-1,4 linked mannose as the main chain with partially linked α-1,6 galactose residues.

4. Drink according to one of claims 1 to 2, characterized in that the ingredients of the second component, the prebiotic, comprise more than 10 vegetable fibers as prebiotic substrates and more than 30 different minerals, vitamins and trace elements, wherein the main component with more than 25% by weight of fiber from the family of glycans, namely guar gum, which contains such fiber.

5. Drink according to one of claims 1 to 4, characterized in that the third component is a natural edible oil highly enriched in Omega 3 fatty acids, a linseed oil or the oil of the Sacha Inchi nut, which contains more than 50% Omega 3 fatty acids and up to 50 mg / 100 mL of tocopherol.