Drug – bio-affecting and body treating compositions – Enzyme or coenzyme containing – Oxidoreductases
Patent
1998-07-22
2000-11-21
Witz, Jean C.
Drug, bio-affecting and body treating compositions
Enzyme or coenzyme containing
Oxidoreductases
A61K 3844
Patent
active
061499080
DESCRIPTION:
BRIEF SUMMARY
DESCRIPTION
1. Technical field
The present invention relates to the use of a known antibacterial system which is effective against infection of the bacteria Helicobacter pylori, which is found in the gastric mucosa and which is related to gastric ulcer.
The object of the present invention is to suggest a possibility of combatting the micro-organism Helicobacter pylori, which is a spiral formed, gram negative bacteria existing the human gastric mucosa and also between the cells and intracellulary in the gastric mucosa, which bacteria has been found having a connection to inflammation in ulcus (gastric ulcer disease).
Further characteristics will be evident from the following specification.
2. Background of the Invention
It is known to use the enzyme lactoperoxidase in combination with a thiocyanate and a peroxide donor for extending the freshness of milk. It is also known, as for instance stated in the publication Dialog Information Services, file 5, Biosis, Dialog Accession No 7195912, to treat certain bacteria of the genus Campylobacter with the same lactoperoxidase system by producing antibacterial compositions which are active in the gastro-intestinal system, against diarrhoea and other intestinal diseases. It is shown that the system has an active effect on Campylobacter jejuni and Campylobacter coli. The patent EP 0 397 227 describes the use of a similar type of lactoperoxidase system for treatment of bacterial Listeria.
The enzyme lactoperoxidase which is used in said compositions is obtained and isolated from bovine milk, or more commonly from dried milk products. It is important, from stability viewpoint, that the enzyme has a pH value of less than 6.5, for instance pH 3.25-6.
Sodium thiocyanate generally has been used as a source of thiocyanate. Alternatively it is possible to use thiocyanate formed from secondary metabolites of plants, preferably within the family Brassicaceae, for instance species of the genus Brassica (types of cabbage like kale) and Sinapis (for instance mustard seed). It is important that the vegetable raw material is heat treated so that existing vegetable peroxidases are made inactive.
As peroxide donor have been used different peroxide producing systems like glucose-glocuseoxidase and solid peroxides, in particular for handling of milk for the purpose of extending the storing qualities thereof. For antibacterial use in the gastro-intestinal canal there have been used solid peroxide donors like alkali percarbonates (sodium percarbonate), earth alkali peroxides (magnesium peroxide) and other solid peroxides (carbamide peroxide), since there are oxygen reducing conditions in the environment of the gastro-intestinal canal.
It is also important that the system according to the invention is stored in inactive state until the moment that the system is to be consumed, especially in the form of powder or tablets, and that it is reactivated in a liquid directly preceding the consumption of same, since the system is active only for a short period of time (for instance between 1 and 24 hours).
It has also shown that an addition of lactoferrin in the system increases the antibacterial effect against Helicobacter pylori.
Campylobacter is a bacteria which was formerly considered slightly related to the bacteria which is to-day known as the genus Helicobacter. About 1983-1984 a bacteria Campylobacter was isolated and grown, which bacteria was supposed to cause gastritis and gastric ulcer, eventually even gastric cancer. Said bacteria was first given the name Campylobacter pyloridis, but the name was changed in 1987 to Campylobacter pylori. A more exact characterisation later proved that said isolated bacteria differs strongly from other bacteria of the type Campylobacter, and since 1989 the bacteria in question has been given a genus of its own, named Helicobacter.
There are great differences between Campylobacter and Helicobacter, both as concerns the way of the respective bacteria of attacking the digestion system and the places of the digestion system where the respective bacteria is
REFERENCES:
patent: 4320116 (1982-03-01), Bjorck
patent: 4578265 (1986-03-01), Pellico et al.
patent: 5336494 (1994-08-01), Pellico
patent: 5453284 (1995-09-01), Pellico
patent: 5607681 (1997-03-01), Galley et al.
Dialong Info. Serv., file 5, BIOSIS, Dialog Asccession No. 7195912, Borch et al.--J. Food Prot. 52(9). 1989 (abstract).
Claesson Carl Olof
Lindewald Gustaf
Semper AB
Witz Jean C.
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