Stabilization of immunoglobulins at low pH
The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7–3.8 containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins.
1. Method of stabilizing immunoglobulins in a solution having a pH below 4, characterized in adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation.
2. Method according to claim 1 , wherein the immunoglobulins are selected from the group consisting of IgG, IgA, 1 gM and IgY.
3. Method according to claim 1 , wherein the immunoglobulins are bovine IgGs.
4. Method according to claim 1 , wherein oatmeal soup is added in an amount of from 2 up to 100% by weight of the solution.
5. Method according to claim 1 , wherein oat flour is added in an amount of 0.3–15% by weight of the solution.
6. Method according to claim 1 , wherein lipids from oats are added in an amount of 0.03–1.5% by weight of the solution.
7. Method according to claim 1 , characterized in adding mono-, di- and/or oligosaccharides.
8. Method according to claim 1 , characterized in adding a combination of cereals, sugars and fruit concentrate.
9. A health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7–3.8, characterized in containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins.
10. A drink according to claim 9 containing an IgG concentrate in an amount of 0.5–50 mg IgG/ml.
11. A drink according to claim 9 , wherein the immunoglobulins are bovine IgGs.
12. A drink according to claim 11 , wherein the IgG concentrate is derived from bovine colostrum.
13. A drink according to claim 9 , which in addition comprises a probiotic bacterium.
14. A drink according to claim 9 , comprising sugars, fruit concentrate and fermented oatmeal soup.
15. A drink according to claim 13 , wherein the probiotic bacterium is a strain of Lactabacillus plantarum.
16. A drink according to claim 9 , which has a pH of 3.1–3.4.
17. A drink according to claim 9 , wherein the immunoglobulins are stable for 4 weeks in storage at 6–8° C.
18. A drink according to claim 15 , wherein the strain is Lactobacillus plantarum 299v, DSM 9843.
19. A drink according to claim 9 , containing an IgG concentrate in an amount of 3–20 mg IgG/ml.