Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Capsules
Reexamination Certificate
2000-03-10
2003-06-03
Page, Thurman K. (Department: 1615)
Drug, bio-affecting and body treating compositions
Preparations characterized by special physical form
Capsules
C424S439000, C424S442000, C424S451000, C424S464000, C426S007000, C426S385000, C426S574000, C426S643000
Reexamination Certificate
active
06572883
ABSTRACT:
FIELD OF THE INVENTION AND PRIOR ART
The invention relates to an agent and a method for curing states of illness in the digestive apparatus. The invention also comprises a method for the production of such an agent and use of a preparation as such an agent. Furthermore, the invention relates to an animal feeding stuff and a method for the production of an animal feeding stuff. The invention also relates to a method for the production of a preparation for use in an agent for curing states of illness in the digestive apparatus and a product intended for use in an animal feeding stuff.
For treatment of illnesses occurring in the stomach, which cause indisposition, vomiting and diarrhoeas and which in more severe cases may result in catarrhs or inflammations in the bowels, for instance enterocolitis, a number of different agent are used. Activated carbon may be mentioned as an example of such agents. The activated carbon absorbs exotoxins from pathogenic micro-organisms but has no effect on the micro-organisms that are causing the state of illness. Nor does the carbon have any favourable influence on the re-establishment of the normal bacterial flora. Another example is antibiotics, such as penicillin and streptomycin. Such can certainly be used but they possess the disadvantage that they can cause injuries on the stomach and intestinal tract. Other medicaments, such as for instance the medicament offered for sale by AB Astra under the trademark “LOSEC”, control the acid production in the digestive apparatus and can therefor have a negative effect on the organism, in particular when being used during a longer period of time. These medicaments also possess the disadvantage that they are very costly.
It is per se known that certain lactic acid fermented food stuffs can have a favourable effect on the digestion and that lactic acid bacteria may prevent the establishment of pathogenic bacteria in the intestine.
A state of illness in the stomach which is frequent in the modern society is caused by negative stress, which may manifest itself in serious disturbances in the digestive apparatus.
Stomach illnesses of the kind mentioned above are frequent also among domestic animals. In order to handle these stomach illnesses a number of different preparations and methods have been applied. Some methods are based on a reduction of the fibre and fat content in the food intake, in order thereby to alleviate diarrhoeas. However, with these methods the underlying problem is not attacked. What is achieved is a limitation of the nutrients that an illness effected stomach and intestine system not fully can assimilate, whereby the visible signs of diarrhoea are reduced. However, with these methods no influence on the micro-organisms that cause the state of illness is achieved. Nor do these methods have any favourable influence on the re-establishment of the normal bacterial flora. Other methods are based on the use of antibiotica. However, the use of antibiotica in animal feeding stuff results in different types of undesired side-effects among the animals. Furthermore, a frequent use of antibiotica involves the risk for the development of antibiotics resistant bacteria. In Sweden the use of antibiotica in animal feeding stuff has been limited by legislation.
It is per se known to use an additive of lactic acid bacteria in animal feeding stuff as an alternative to antibiotica, which additive is considered to have a favourable effect on the intestine flora.
SUMMARY OF THE INVENTION
The object of the present invention is to provide an agent suitable for curing states of illness in the digestive apparatus, which agent on one hand is effective, on the other hand won't have any negative effect on humans or animals. Furthermore, the object of the invention is to provide methods, by means of which the agent in question can be manufactured in a rational and comparatively inexpensive way.
According to the invention this object is achieved by means of the features of a fish fermented by a fermentation process in brine, or a preparation comprising fish fermented by a fermentation process in brine being encased in capsules made of edible material, which capsules are essentially impermeable to the scent agents that are emitted by the fermented fish, or a fish fermented by a fermentation process in brine in a finely divided form being formed into units, for instant tablets or cookies, and being brought into an essentially solid form.
A further object of the present invention is to provide an animal feeding stuff, which besides supplying nutrients has a favourable effect on the digestive apparatus of animals, without causing any negative effect on the animals. Furthermore, the object of the invention is to provide methods, by means of which the animal feeding stuff in question can be manufactured in a rational and comparatively inexpensive way.
According to the invention this object is achieved by means of the features the units having an outer layer of edible material or a fish fermented by a fermentation process in brine preferably in finely divided form and being formed into units, e.g. pellets, and being brought into an essentially solid form.
Consequently, the present invention is based on the understanding that fish, for instance Baltic herring, fermented by a fermentation process in brine has a very favourable effect on the digestive apparatus, and is able to cure or alleviate the states of illness previously referred to.
A kind of fish that for a long time back has been treated by fermentation in brine is Baltic herring. The fish product thus obtained is called “surströmming” (fermented Baltic herring). The choice of Baltic herring as primary product for the fermentation process described hereinafter has only been done for the purpose of exemplification. However, the invention is in no way limited to fermented Baltic herring, on the contrary it comprises the use of all the fishes that by their constitution are suitable for treatment by a fermentation process in brine. Other examples of such fishes are smelt, roach and shark.
During fermentation of fermented Baltic herring lactic acid bacteria is the active micro-flora. The lactic acid bacteria produce organic acids, lactic acid at first hand, which reduce the pH-value of the Baltic herring. Such organic acids cause an inhibition of the activity of pathogenic bacteria. A low pH tends to act selectively bacteriostatic, since bacteria of families such as Lactobacillus and Escherichia, which are good for the organism, are favoured by a low pH, whereas pathogenic bacteria, such as Salmonella and Vibrio, are inhibited, as already indicated.
Fermented Baltic herring can also have other favourable effects on the organism. In connection with tests performed with the agent according to the invention, a surprisingly good effect on a wide spectrum of states of illness in the stomach, especially disturbances of the stomach function caused by stress, has been observed.
In connection with tests performed with the animal feeding stuff according to the invention, a surprisingly good effect on states of illness in the stomach of animals, such as horses and dogs, has been observed.
Fermented Baltic herring is a food stuff that has been known for long. However, its extraordinary favourable effect on states of illness in the digestive apparatus has not been described in the literature. For the production of fermented Baltic herring it is of vital importance that the salting is performed to a correct degree and that the fermentation is made to take place in a controlled way. In this connection, the temperature conditions are essential. A theory behind the present invention is that the specific methodology, comprising a light salting and fermentation, used for the production of fermented Baltic herring results in a combination of substances and a bacterial flora that are particularly favourable for the digestive apparatus. The constitution of the Baltic herring, which in itself is favourable for the digestive apparatus, is here also supposed to contribute to the favourable e
Dilworth & Barrese LLP
Page Thurman K.
Realisec AB
Tran S.
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