Process for producing a composition for increasing muscle mass
A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.
1. A process for producing a composition comprising biologically active follistatin or which increases muscle mass, said process comprising diluting with a diluent and then concentrating raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a fraction containing egg yolk membrane and/or chalazae and subjecting the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white originating from avian egg to a step of preservation comprising high pressure treatment and/or pulsed electric field treatment.
2. The process of claim 1 wherein the step of preservation reduces bacterial contamination by a factor of at least 10.
3. The process of claim 1 wherein biological activity of follistatin is maintained at at least 50% with reference to follistatin activity in the provided raw liquid egg yolk, raw liquid whole egg or raw liquid egg white originating from avian egg prior to the preservation step.
4. The process of claim 1 wherein high pressure treatment comprises subjecting the liquid egg to a pressure of at least 4000 bar.
5. The process of claim 4 wherein pressure is maintained for at least 1 minute.
6. The process of claim 1 wherein pulsed electric field treatment comprises subjecting the liquid egg to an electric field strength of 5 to 40 kV/cm.
7. The process of claim 6 wherein the liquid egg flows through the electric field at a rate of 30 L/h.
8. The process of claim 1 further comprising drying the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white following the preservation step.
9. The process of claim 8 wherein drying comprises freeze drying or fluidized bed drying.
10. A process for producing a composition comprising biologically active follistatin or which increases muscle mass comprising diluting with a diluent and then concentrating raw liquid egg yolk, raw liquid whole egg or raw liquid egg white to a fraction containing egg yolk membrane and/or chalazae and subjecting raw liquid egg yolk, raw liquid whole egg or raw liquid egg white originating from avian egg to a step of preservation which reduces bacterial contamination by a factor of at least 10 in the provided raw liquid egg yolk, raw liquid whole egg or raw liquid egg white originating from avian egg prior to the preservation step.
11. The process of claim 10 wherein the preservation step comprises a high pressure treatment and/or a pulsed electric field treatment.
12. The process of claim 11 wherein the high pressure treatment comprises subjecting the liquid egg to a pressure of at least 4000 bar.
13. The process of claim 12 wherein pressure is maintained for at least 1 minute.
14. The process of claim 11 wherein pulsed electric field treatment comprises subjecting the liquid egg to an electric field strength of 5 to 40 kV/cm.
15. The process of claim 14 wherein the liquid egg flows through the electric field at a rate of 30 L/h.
16. The process of claim 10 further comprising drying the raw liquid egg yolk, raw liquid whole egg or raw liquid egg white following the preservation step.
17. The process of claim 16 wherein drying comprises freeze drying or fluidized bed drying.