Process for producing a composition containing active follistatin
A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.
1. A process for producing a composition comprising biologically active follistatin, the process comprising: providing raw liquid egg yolk, raw liquid whole egg or raw liquid egg white originating from fertilized avian eggs and subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a step of preservation while maintaining the temperature at or below 38° C., wherein the step of preservation is selected from subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a high pressure treatment of at least 4500 bar for at least 1 min, from subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a pulsed electric field treatment of at least 5 kV/cm at a flow rate of 30 L/h, and from a combination of the high pressure treatment and the pulsed electric field treatment to provide a preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white.
2. The process according to claim 1 , wherein the step of preservation consists of the high pressure treatment, wherein the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white is filled into containers, the containers are sealed and subjected to the high pressure treatment.
3. The process according to claim 1 , wherein the step of preservation consists of the pulsed electric field treatment of the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white, and the electric field is in the range of 5 to 40 kV/cm.
4. The process according to claim 1 , comprising drying the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white subsequent to the step of preservation.
5. The process according to claim 4 , comprising, between the step of high pressure treatment and the step of drying, transporting the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white in sealed containers in which the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white was subjected to the high pressure treatment.
6. The process according to claim 1 , wherein the step or providing comprises opening fertilized avian eggs and separating the egg yolk from the white of egg.
7. The process according to claim 1 , comprising cooling the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white ito a maximum temperature of 10° C. prior to the step of preservation.
8. The process according to claim 1 , comprising degassing the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white prior to the step of preservation.
9. The process according to claim 1 , comprising concentrating the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a fraction containing the egg yolk membrane and/or the chalazae prior to the step of preservation.
10. The process according to claim 9 , wherein the fraction containing the egg yolk membrane and/or the chalazae is a high density fraction obtained by centrifugation and/or the larger size fraction obtained by size separation.
11. The process according to claim 1 , comprising diluting with a diluents and then concentrating the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a fraction containing the egg yolk membrane and/or the chalazae prior to the step of preservation.
12. The process according to claim 11 , wherein the fraction containing the egg yolk membrane and/or the chalazae is a high density fraction obtained by centrifugation and/or a larger size fraction obtained by size separation.
13. The process according to claim 1 , wherein subsequent to the step of preservation, the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white is dried and subsequently admixed with a solution of a sugar, a sugar alcohol and/or a sugar polymer and dried for encapsulating the egg yolk, whole egg or egg white.
14. A process for producing a composition comprising biologically active follistatin, the process comprising: providing raw animal blood serum and subjecting the raw animal blood serum to a step of preservation while maintaining the temperature at or below 38° C., wherein the step of preservation consists of filling the raw liquid animal blood into containers, sealing the containers and subjecting the raw animal blood serum to a high pressure treatment of at least 4500 bar for at least 1 min.
15. The process according to claim 14 , further comprising drying the preserved liquid animal blood serum subsequent to the step of preservation.
16. The process according to claim 15 , wherein between the step of high pressure treatment and the step of drying, the preserved liquid animal blood serum is transported in sealed containers in which the raw liquid animal blood serum was subjected to the high pressure treatment.
17. The process according to claim 4 , wherein the drying comprises freeze-drying or fluidized bed drying.
18. The process according to claim 15 , wherein the drying comprises freeze-drying or fluidized bed drying.
19. A process for producing a composition comprising biologically active follistatin, the process comprising: providing raw liquid egg yolk, raw liquid whole egg or raw liquid egg white originating from fertilized avian eggs and subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a step of preservation while maintaining the temperature at or below 38° C., wherein the step of preservation is selected from subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a high pressure treatment of at least 4500 bar for at least 1 min, from subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a pulsed electric field treatment of at least 5 kV/cm at a flow rate of 30 L/h, and from a combination of the high pressure treatment and the pulsed electric field treatment to provide a preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white, wherein the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white is dried by freeze-drying or by fluidized bed drying.
20. A process for producing a composition comprising biologically active follistatin, the process comprising: providing raw liquid egg yolk, raw liquid whole raw liquid egg or raw liquid egg white originating from fertilized avian eggs and subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a step of preservation while maintaining the temperature at or below 38° C., wherein the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white which is filled into containers, the containers are sealed and subjected to the high pressure treatment of at least 4500 bar for at least 1 min to provide a preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white, wherein the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white is dried by freeze-drying, wherein between the step of high pressure treatment and the step of freeze-drying, the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white is transported in the sealed containers in which the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white was subjected to the high pressure treatment.
21. The process according to claim 20 , wherein the raw liquid egg yolk is provided by opening fertilized avian eggs and separating the egg yolk from the egg white.
22. The process according to claim 20 , comprising cooling the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a maximum temperature of 10° C. prior to the step of preservation.
23. The process according to claim 20 , comprising concentrating the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white a fraction containing the egg yolk membrane and/or the chalazae prior to the step of preservation.
24. The process according to claim 23 , wherein the concentrating comprises centrifugation to obtain a high density fraction and size separation to obtain a larger size fraction.
25. The process according to claim 23 , comprising diluting with a diluent and then concentrating the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white prior to the step of preservation.
26. The process according to claim 20 , comprising, subsequent to the freeze-drying, admixing the preserved liquid egg yolk, preserved liquid whole egg or preserved liquid egg white with a solution of a sugar, a sugar alcohol and/or a sugar polymer and drying for encapsulation the egg yolk, whole egg or egg white.