DESC:TECHNICAL FIELD OF THE INVENTION

The present invention provides a composition constituting of whey protein with added probiotics to improve gut health.

BACKGROUND OF THE INVENTION

Whey protein is derived from milk as a component of the liquid remaining from the cheese-manufacturing process. Whey protein, contains all of the amino acids essential for our body that is available in supplement form as concentrates, isolates or hydrolysates. Whey concentrates are minimally processed, containing at least 30 but not more than 90 percent protein, with variable levels of lactose and little fat. Isolates have less lactose or fat with a minimum of 90 percent protein. Hydrolysates are further processed to predigest some of the protein for easier absorption. The degree to which whey supplements are processed may affect the digestive problems they can cause. So, in addition to their benefits, they may cause digestive problems, depending on how people use them and on their individual body composition.
Before one can benefit from the nutrients in whey protein, the body must digest it until the time its components are small enough for absorption. The digestive system is equipped to handle a certain volume of food, but if one consumes too much at once, it may overwhelm the capacity of our gastrointestinal tract to process it. Similarly, if one takes in too much of any one macronutrient -- for example, whey protein -- the total volume of food may be fine but the digestive enzymes specific to that macronutrient may not be able to keep up. The resulting backlog of whey can cause indigestion, with symptoms of abdominal pain or bloating, until the body processes the accumulated protein.
Therefore, for harnessing the benefits of protein supplementation in the diet, the gut needs to be healthy and in synchrony with other parameters.
Probiotics are live microorganism that, when administered in adequate amounts confer a health benefit to the host. Probiotics have a long history of usage starting from the consumption of curd. They have been reported to support healthy digestive and immune function, aid in protein absorption, and decrease inflammation.
Gut microbiota has an important role in controlling an athlete’s oxidative stress levels and inflammatory responses, as well as improving metabolism and energy expenditure. This is particularly important following intense exercise.
Strenuous and intense exercise has been shown to increase the stress on the gastrointestinal tract (GI) that increases the likelihood of gut symptoms like vomiting, diarrhoea, nausea and gut permeability. By administration of probiotics, the integrity as well as gut barrier function is improved. They also help improve recovery by increasing antioxidant absorption. Since free radicals are abundant after training, it's important that athletes meet them with high amounts of antioxidants. When eaten during recovery, probiotics increase antioxidant absorption, and thereby promote extra free radical fighting. They also support immune function by promoting higher levels of the natural virus fighter, interferon, which is decreased in fatigued athletes.
In athletic populations, certain probiotics strains can increase absorption of key nutrients such as amino acids from protein, and affect the pharmacology and physiological properties of multiple food components. Probiotics have been shown to regulate the intestinal microflora throughout the GI tract, induce host digestive protease and peptidase activity, improve small peptides and amino acid absorption and reduce harmful protein fermentation. Therefore, it can be concluded that probiotics have influence on dietary protein digestion and utilization.
There is a continuous need in the art to provide compositions for restoring the composition of the gut microbiome, maintaining the gut permeability and introducing beneficial functions to gut microbial communities, resulting in amelioration or prevention of gut inflammation and other intestinal or systemic disease phenotypes. Focusing on the above parameters of muscle growth and strength, the present inventors have come up with whey protein with added probiotics to improve gut health and better protein digestion and absorption.

SUMMARY OF THE INVENTION

The present invention provides a composition comprising a sports nutrition composition of whey protein and blend of probiotic strains comprising of Lactobacillus, Bifidobacterium and Bacillus species and a yeast aimed at restoring the composition of the gut microbiome, maintaining the gut permeability and introducing beneficial functions to gut microbial communities, resulting in amelioration or prevention of gut inflammation and other intestinal or systemic disease phenotypes. Prebiotics like Fructo oligosaccharide (FOS), Inulin may optionally be added to help feed and strengthen probiotic bacteria.
In one general aspect, it relates to a composition comprising whey protein and probiotics selected from the group consisting of Lactobacillus, Bifidobacterium, Bacillus and a yeast species and combinations thereof.
In an embodiment of the above aspect, the said Lactobacillus is selected from the group comprising Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus and Lactobacillus bulgaricus and combinations thereof.
In another embodiment of the above aspect, the said Bifidobacterium is selected from the group comprising Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium longum and Bifidobacterium breve and combination thereof.
In yet another embodiment of the above aspect, the said Bacillus species is selected from Bacillus Coagulans, Bacillus Clausii and Bacillus Subtilis and combinations thereof.
In still another embodiment, the yeast is selected from Saccharomyces boulardii.
In yet another embodiment, the composition optionally further comprises prebiotics. The prebiotics may be selected from Fructo oligosaccharide and inulin.
In another embodiment, the composition contains probiotic in an amount of from 0.001 grams to 0.900 grams per gram of the composition.
In yet another embodiment, the composition may further comprise a postbiotic.
The composition can be prepared by mixing the probiotics with whey protein as such or the probiotics are encapsulated with the whey protein. The encapsulation can be achieved by known process of encapsulation such as spray drying.

DETAILED DESCRIPTION OF THE INVENTION

Probiotic Lactobacillus strains enhance the integrity of the intestinal barrier, which results in maintenance of immune tolerance, decreased translocation of bacteria across the intestinal mucosa, and disease phenotypes such as gastrointestinal infections, irritable bowel syndrome and irritable bowel diarrhea.
The probiotic composition has Lactobacterium selected from the group comprising Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus bulgaricus. Strains of Lactobacillus Plantarum have shown to increase muscle mass and endurance. The antibacterial, antifungal and probiotic properties of LAB strains have been widely studied. L. plantarum is a Gram positive, short-rod, micro-aerophilic, acid-tolerant, non-spore forming, non-respiring, low G + C content, hetero-fermentative group of lactobacilli. It is a non-spore forming bacterium which produces organic acids such as acetic acid, succinic acid and lactic acid as major metabolites. It is a probiotic strain of lactic acid bacteria naturally appearing in human gut, which can modulate the immune system. Its immunomodulating properties are observed among others in decreasing the level of anti-inflammatory cytokines. Lactobacillus rhamnosus GG (LGG) is one of the most widely used probiotic strains. Various health effects are well documented including the prevention and treatment of gastro-intestinal infections and diarrhea.
Bifidobacterium is selected from the group comprising Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve. These strains have been known to have high tolerance to gastrointestinal conditions, and have anti-inflammatory properties.
Strains of Bacillus Coagulans have been extensively studied and have shown promising effects on performance of athletes. B. coagulans is a gram-positive, facultative anaerobic, nonpathogenic, spore-forming, lactic acid-producing bacteria. Digestive enzymes produced by B. coagulans are known to be active in the gut, and its proteases are found to regulate amino acid metabolism elsewhere in the body. For example, a study has reported that consumption of B. coagulans PTA-6086 could increase absorption of specific amino acids in athletes, such as branched-chain amino acids (leucine, isoleucine, and valine) and amino acids involved in blood flow regulation (citrulline) or recovery (glutamine). Bacillus Clausii is a rod-shaped, spore-forming, aerobic, Gram-positive probiotic bacterium that is acid resistant and able to colonize the gut that restores gut microflora, promotes immunity and is known to reduce diarrheal symptoms. Bacillus Subtilis spores survive transit through stomach HCl, making them particularly intriguing as a component of probiotic formulas. Once in the small intestine, B. subtilis spores sense a favorable environment for proliferation and undergo differentiation into active bacterial cells. Research conducted on B. subtilis as a probiotic shows that it is likely effective in boosting immune activity, protecting the body from pathogens, and improving gut health.
Saccharomyces boulardii is a live yeast used extensively as a probiotic and often marketed as a dietary supplement. It stimulates the immune system to help the body destroy the harmful bacteria and produces molecules that neutralize bacterial toxins such as cholera toxin, Clostridium difficile toxins, or Escherichia coli toxins. It also produces substances that have a positive effect on the gut cells, stimulating improved growth as well as function.
The probiotic composition is prepared by mixing the required quantity of probiotics and optionally prebiotics with a measured quantity of whey protein powder. Postbiotics may be added for added benefits. Postbiotics are bioactive compounds made when the friendly bacteria in the gut (probiotic bacteria) digest and break down fibers (prebiotics). The amount of probiotic in the whey protein is such that it is sufficient to elicit the beneficial effects to the consumer of both whey protein and probiotic. The whey protein dosage would be 20-30 grams per serving.
The composition can be prepared by mixing the probiotics with whey protein as such or the probiotics are encapsulated with the whey protein. The encapsulation can be achieved by known process of encapsulation such as spray drying. The encapsulation by spray drying includes preparing a dispersion of whey protein in a water-based vehicle and suspending the measured amounts of probiotics in the dispersion of whey protein. The obtained suspension is then spray dried using a spray drier. The encapsulation provides protection to the sensitive bacterial strains to oxygen and during transit through the gastrointestinal tract.
The other methods of encapsulation includes Extrusion technique wherein the probiotics are mixed with hydrocolloids which are then fed through an extruder. Through the pressure exerted on the plunger, the contents are dropped into a gelling solution forming droplets or beads.
Emulsification technique involves dispersing the probiotics mixture in a cell slurry or powder form in a vegetable oil. The emulsion formed is continuously homogenized by stirring leading to formation of droplets which are then collected as capsules.
The presented examples illustrate the invention, but they should not be considered to limit the scope of the invention in any way.

Examples
Example 1
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.2
Bacillus Clausii 0.1
Bacillus Subtilis 0.2
Lactobacillus Rhamnosus GG 0.1
Saccharomyces Boulardi 0.1
Lactobacillus Casei 0.25
Lactobacillus Acidophilus
Lactobacillus Paracasei
Lactobacillus Salivarius
Lactobacillus Plantarum
Bifidobacterium Lactis
Bifidobacterium Bifidum
Bifidobacterium Longum
Bifidobacterium Breve
Lactobacillus Bulgaricus
Inulin 0.1
Fructo oligosacharide (FOS) 0.1
TOTAL 1.15

Example 2
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.050
Bacillus Clausii 0.150
Bacillus Subtilis 0.300
S. Boulardii 0.300
L. Rhamnosus GG 0.050
Bacillus licheniformis 0.050
Bacillus Megaterium 0.200
Inulin 0.200
Fructo oligosacharide (FOS) 0.050
TOTAL 1.350

Example 3
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.350
Bacillus Clausii 0.350
Bacillus Subtilis 0.050
S. Boulardii 0.050
L. Rhamnosus GG 0.050
Bacillus licheniformis 0.100
Bacillus Megaterium 0.200
Inulin 0.050
Fructo oligosacharide (FOS) 0.250
TOTAL 1.350

Example 4
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.1
Bacillus Clausii 0.02
Bacillus Subtilis 0.025
Lactobacillus Rhamnosus GG 0.05
Saccharomyces Boulardi 0.04
Lactobacillus Casei 0.5
Lactobacillus Acidophilus
Lactobacillus Paracasei
Lactobacillus Salivarius
Lactobacillus Plantarum
Bifidobacterium Lactis
Bifidobacterium Bifidum
Bifidobacterium Longum
Bifidobacterium Breve
Lactobacillus Bulgaricus
Inulin 0.05
Fructo oligosacharide (FOS) 0.25
TOTAL 1.035

Example 5
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.3
Bacillus Clausii 0.1
Bacillus Subtilis 0.15
Lactobacillus Rhamnosus GG 0.1
Saccharomyces Boulardi 0.1
Lactobacillus Casei 0.25
Lactobacillus Acidophilus
Lactobacillus Paracasei
Lactobacillus Salivarius
Lactobacillus Plantarum
Bifidobacterium Lactis
Bifidobacterium Bifidum
Bifidobacterium Longum
Bifidobacterium Breve
Lactobacillus Bulgaricus
Inulin 0.1
Fructo oligosacharide (FOS) 0.1
TOTAL 1.2

Example 6
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.05
Bacillus Clausii 0.01
Bacillus Subtilis 0.02
Lactobacillus Rhamnosus GG 0.01
Saccharomyces Boulardi 0.02
Lactobacillus Casei 0.5
Lactobacillus Acidophilus
Lactobacillus Paracasei
Lactobacillus Salivarius
Lactobacillus Plantarum
Bifidobacterium Lactis
Bifidobacterium Bifidum
Bifidobacterium Longum
Bifidobacterium Breve
Lactobacillus Bulgaricus
Inulin 0.025
Fructo oligosacharide (FOS) 0.1
TOTAL 0.735

Example 7
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.5
Bacillus Clausii 0.2
Bacillus Subtilis 0.3
Lactobacillus Rhamnosus GG 0.05
Saccharomyces Boulardi 0.05
Lactobacillus Casei 0.5
Lactobacillus Acidophilus
Lactobacillus Paracasei
Lactobacillus Salivarius
Lactobacillus Plantarum
Bifidobacterium Lactis
Bifidobacterium Bifidum
Bifidobacterium Longum
Bifidobacterium Breve
Lactobacillus Bulgaricus
Inulin 0.05
Fructo oligosacharide (FOS) 0.1
TOTAL 1.75

Example 8
Active Ingredient Quantity (Grams)
Bacillus Coagulans 0.160
Bacillus Clausii 0.150
Bacillus Subtilis 0.150
S. Boulardii 0.150
L. Rhamnosus GG 0.150
L. Plantarum 0.080
Bacillus licheniformis 0.050
Bacillus Megaterium 0.100
Inulin 0.150
Fructo oligosacharide (FOS) 0.100
TOTAL 1.000 ,CLAIMS:1. A composition comprising whey protein and probiotics selected from the group consisting of Lactobacillus, Bifidobacterium, Bacillus and a yeast species and combinations thereof.

2. The composition as claimed in claim 1, wherein the said Lactobacillus is selected from the group comprising Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus and Lactobacillus bulgaricus and combinations thereof.

3. The composition as claimed in claim 1, wherein the said Bifidobacterium is selected from the group comprising Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium longum and Bifidobacterium breve and combination thereof.

4. The composition as claimed in claim 1, wherein the said Bacillus species is selected from Bacillus Coagulans, Bacillus Clausii and Bacillus Subtilis and combinations thereof.

5. The composition as claimed in claim 1, wherein the yeast is selected from Saccharomyces boulardii.

6. The composition as claimed in claim 1, wherein the composition optionally further comprises prebiotics selected from Fructo oligosaccharide and inulin.

7. The composition as claimed in claim 1, wherein the composition contains probiotic in an amount of from 0.001 grams to 0.900 grams per gram of the composition.

8. The composition as claimed in claim 1, wherein the composition further comprises a postbiotic.

9. The composition as claimed in claim 1, wherein the composition is prepared by mixing the probiotics with whey protein as such or the probiotics are encapsulated with the whey protein.