METHOD OF MANUFACTURE AND PASTEURIZATION OF PRODUCTS CONTAINING UNDENATURED COLLAGEN

Abstract

The present invention provides a method of heat treating undenatured collagen to reduce microbial load comprising the subjection of said collagen to a temperature of at least 40° C. for a time of at least 2 seconds in a manner sufficient to reduce microbial content without denaturing more than 20% of the collagen protein.

Claims

1. A method of producing a beverage containing undenatured type II collagen comprising combining the beverage ingredients and heating in a manner to reduce microbial contamination without denaturing more than 10% of the collagen protein wherein the temperature is at least 50° C. for a time of at least 2 seconds.

2. The method of claim 1 wherein the collagen is avian, bovine, porcine, fish or other animal derived collagens.

3. The method of claim 2, wherein the collagen is chicken sternum derived collagen.

4. The method of claim 1 wherein the collagen is treated at a temperature of at least 70° C.

5. The method of claim 4 wherein the collagen is treated at a temperature of at least 90° C.

6. The method of claim 5 wherein the collagen is treated at a temperature of at least 120° C.

7. The method of claim 1 wherein the collagen is treated for at least 2 seconds.

8. The method of claim 7 wherein the collagen is treated for at least 60 seconds.

9. The method of claim 8 wherein the collagen is treated for at least 15 minutes.

10. A method of producing pasteurized food items or oral delivery formulations containing undenatured type II collagen comprising combining the food or oral delivery formulation ingredients and heating in a manner to reduce microbial contamination without denaturing more than 10% of the collagen protein wherein the temperature is at least 50° C. for a time of at least 2 seconds.

11. The method of claim 10 wherein the collagen is avian, bovine, porcine, fish or other animal derived collagens.

12. The method of claim 11, wherein the collagen is chicken sternum derived collagen.

13. The method of claim 10 wherein the collagen is treated at a temperature of at least 70° C.

14. The method of claim 13 wherein the collagen is treated at a temperature of at least 90° C.

15. The method of claim 14 wherein the collagen is treated at a temperature of at least 120° C.

16. The method of claim 10 wherein the collagen is treated for at least 2 seconds.

17. The method of claim 16 wherein the collagen is treated for at least 60 seconds.

18. The method of claim 17 wherein the collagen is treated for at least 15 minutes.

19. The method of claim 10 wherein the pasteurized food items are selected from the group consisting of dairy products, chocolates, candies and nutrition bars and the oral delivery formulations are selected from the group consisting of gummies, quick dissolve oral strips and chews.

20. The beverage containing undenatured collagen produced according to the method of claim 1.

21. The pasteurized food items or oral delivery formulations containing undenatured collagen produced according to the method of claim 10.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0027] FIG. 1 depicts the percentage of undenatured Type II collagen when treated at various temperatures for either 30 minutes or 60 minutes; and

[0028] FIG. 2 depicts the microbial load in a Type II collagen composition when treated at various temperatures for either 30 minutes or 60 minutes.

DETAILED DESCRIPTION

[0029] The present invention relates to the surprising finding that undenatured collagen compositions can be heated for extended time periods at elevated temperatures in order to reduce their microbial content without denaturing the collagen protein. The sources of collagen are described above and include bovine, porcine, avian, and fish. Of particular importance is avian collagen, in particular chicken sternums. More specifically the invention provides methods of heat treating undenatured collagen to reduce microbial contamination comprising subjecting said collagen to a temperature of greater than 40° C. for a time period sufficient to reduce microbial contamination without denaturing more than 10% of the collagen protein. Without intending to be bound by any particular theory of the invention it is hypothesized that the matrix (sternum) from which the Type II collagen is derived may act as a “crystallizing” milieu that keeps the type II collagen from unfolding thereby making it highly resistant to heat denaturation. This is a surprising result sin

[0030] As used herein, a reduction in microbial content is contemplated to mean a 50% reduction in microbial content such as by counting colony forming units but is preferably contemplated to mean a 10-fold reduction in microbial content. It is recognized that good hygienic practices will usually produce collagen products having minimal microbial contamination. Nevertheless, because of the catastrophic consequences of even a very few or only one contaminated product reaching consumers, the present invention is intended to treat many uncontaminated products in order to ensure product safety.

[0031] Undenatured collagen to which the methods of the invention may be applied includes that isolated by any of the various methods known to the art including [0032] 1. Receiving of raw chicken sternums; [0033] 2. Optionally washing the sternums with antimicrobial agent(s), as required; [0034] 3. Drying of the sternal cartilage at temperatures below 40° C.; [0035] 4. Grinding the dry cartilage; [0036] 5. Milling the blend to a desired particle size.
Alternatively, the drying of the sternal cartilage could take place above 40° C., in accordance with the present invention.

[0037] Alternatively, undenatured collagen to which the methods of the invention may be applied includes that isolated by any of the various methods known to the art including those described in any of Moore U.S. Pat. Nos. 5,570,144, 5,529,786, 5,637,321 and 5,645,851 or of Schilling, U.S. Pat. Nos. 7,083,820 and 7,846,487, each hereby incorporated by reference in its entirety. Those of ordinary skill in the art would appreciate that such undenatured collagen can be isolated according to a method comprising the steps of [0038] 1. Receiving of raw chicken sternums; [0039] 2. Washing the sternums with antimicrobial agent(s) as required; [0040] 3. Drying of the sternal cartilage at temperatures below 40° C.; [0041] 4. Grinding the dry cartilage; [0042] 5. Adding ionizable salt (KCl or NaCl or others) to the ground cartilage; [0043] 6. Re-grinding and blending of salt with the ground cartilage; [0044] 7. Drying the blend; [0045] 8. Milling the blend to a desired particle size.

[0046] According to one aspect of the invention it is desired that the process does not involve use of any proteolytic enzymes or cartilage matrix degrading enzymes so as to protect the native structure of Type II collagen.

[0047] In the process of the present invention, undenatured collagen containing cartilage is subject to heat treatment conditions capable of reducing the microbial load comprising. The heat treatment included heating of the collagen composition to a temperature of at least 40° C. for a time of at least 2 seconds in a manner to reduce microbial content without denaturing more than 20% of the collagen protein. The heat treatment may be carried out at temperatures of at least 40° C. or higher. For example the heat treatment may be at a temperature of at least 50° C., or at least 60° C., or at least 70° C., or at least 80° C., or at least 90° C., or at least 100° C., or at least 110° C., or at least 120° C., or at least 130° C., or at least 140° C., or at least 150° C., or at least 160° C., or at least 170° C., or at least 180° C., or at least 190° C., or at least 200° C. or greater. The heat treatment may take place for a short as a few seconds up to several minutes. For example, the heat treatment may be for at least 2 seconds, typically at least 10 seconds or long, such as 30 seconds, or 1 minute. The heating may also be carried out for longer periods of time, such as 90 seconds, 2 minute 3 minutes or 5 minute or 10 minutes or 15 minutes. Longer periods of time may also be used, such as 20 minutes, 30 minutes or 60 minutes or longer. The period of time used can be determined based on the collagen source, or the process conditions used to manufacture the undenatured collagen. Generally, the temperature should not exceed 250° C. and the time should not exceed 120 minutes. The temperature and time used should be selected so as not to cause more than 20% of the collagen protein to become denatured. Ideally, not more than 10% of the collagen protein to become denatured, and typically not more than 5% of the collagen protein to become denatured using the process of the present invention.

[0048] It is further preferred that ionizable salt be blended with the product because it provides stability to the undenatured Type II collagen so that it can retain its native protein structure even when subjected to high temperatures and humidity for various time intervals. The ionizable salt is added to the undenatured Type II collagen containing cartilage in an amount of at least 1% by weight, prior to heat treating or drying. Typically, the ionizable salt is added in an amount of at least 5% by weight, and more typically at least 15% by weight of the undenatured Type II collagen containing cartilage. The ionizable salt should be consumable by mammals. Suitable salts include, for example, sodium or potassium chloride. Other salts that are consumable by mammals may also be used. Salt concentrations vary widely depending on the nature of the food material involved and the degree of stabilization desired.

[0049] According to one aspect of the invention it is particularly surprising that heat treatment is capable of reducing microbial content with minimal denaturation of the collagen protein where the collagen containing material was ground, chopped or otherwise physically comminuted such as to produce fragments having particle sizes of less than 15 mm and less than 10 mm in size because such physical treatment might render the collagen triple helix more susceptible to denaturation at lower temperatures and times due to the destruction (i.e., destabilization) of the complex proteoglycan matrix enveloping the collagen protein.

Example 1

[0050] According to this example undenatured Type II collagen was subjected to heating at specified temperatures and times to determine the ability to reduce the microbial content of the sample and whether such treatment denatured the collagen as measured by ELISA.

[0051] The results presented in Table 1 below show that heating sample of undenatured Type-II collagen (<10% moisture content) in an oven for 15 minutes acted to reduce the total mold count at various temperatures but did not destroy (e.g., denature) the tertiary structure of the undenatured Type II collagen at temperatures as high as 90° C. (dry heat). Because the samples treated were generally free of other microbial contaminants additional testing is contemplated which will demonstrate the efficacy of such heat treatment in reducing other microbial contamination while also failing to denature the Type II collagen under other time, temperature and moisture conditions.

TABLE-US-00001 Sample 1 2 3 4 5 6 7 Incubation temp. (° C., dry heat in oven) Pre-incubation 40 50 60 70 80 90 Incubation time (min) — 15 Results Undenatured type II collagen (by IH validated ELISA) 10.6% 10.2% 9.16% 10.6% 11.4% 11.8% 9.56% Total Aerobic microbial count (CFU/g) (by USP 2021) <10 <10 <10 <10 <10 <10 <10 Total mold count (CFU/g) (by USP 2021) 20 <10 <10 <10 <10 <10 <10 Total yeast count (CFU/g) (by USP 2021) <10 <10 <10 <10 <10 <10 <10 Escherichia coli (by USP 2022) Neg. Neg. Neg. Neg. Neg. Neg. Neg. Salmonella (by USP 2022) Neg. Neg. Neg. Neg. Neg. Neg. Neg. Staphylococcus aureus (by USP 2022) Neg. Neg. Neg. Neg. Neg. Neg. Neg.

Example 2

[0052] According to this example undenatured Type II collagen was subjected to heating at specified temperatures and times to determine the ability to reduce the microbial content of the sample and whether such treatment denatured the collagen as measured by ELISA.

[0053] The results shown in FIGS. 1 and 2 show the percentage of undenatured Type II collagen when treated at various temperatures for either 30 minutes or 60 minutes (FIG. 1) as well as the microbial load after such high temperature treatment (FIG. 2) compared with a control. These results show that undenatured Type II collagen is stable from 40° C. to 200° C. when heated for 30 minutes or less (see FIG. 1). At temperatures of 120° C. and higher, the endogenous aerobic count of UC-II are reduced to 10-100 cfu per gram (starting plate count=1400 cfu/gm). At temperatures beyond 120° C., 60 minute treatments start to significantly reduce the percentage of Type II collagen which remains undenatured. By 200° C., very little undenatured Type II collagen remains when treated for 60 minutes.

[0054] The results also showed that treatment for 30 minutes to 60 minutes at 120° C. will diminish the endogenous (aerobic) microbial load of the Type II collagen. At temperatures of 120° C. and above, all Bacillus cereus and Salmonella strains (typhimurium and heidelberg) are killed to the 5 logs. Other experiments established that S. typhimurium can be killed to 6 logs after treatment at 110° C. for 30 minutes.

[0055] These results suggest that treatment at 120° C. for 30 minutes to 60 minutes may be preferred for commercial production.

[0056] Shown below in Table 2 below are analyses of Type II collagen products subjected to heating at 120° C. for 30 minutes and 60 minutes and compared to untreated such as for purposes of regulatory approval requiring a demonstration that high temperature baking or cooking of an ingredient causes only minor loss of volatile components and no other changes to the chemical or molecular composition or structure of the ingredient.

TABLE-US-00002 TABLE 2 120° C., 120° C., Chemical Parameter Untreated 30 min 60 min Carbohydrate, total (%) 12.2 12.9 12.3 Fat (%) 0.94 0.84 0.87 Loss on Drying (%) 5.18 4.85 4.46 Protein (%) 44.5 44.3 45.0 Protein Factor 6.25 6.25 6.25 Ash (%) 37.2 37.1 37.4 Chondroitin Sulfate (mg/g) 89.6 90.6 82.3 Collagen (mg/g) 294 266 296 Total Collagen (mg/g) 36.7 33.3 37.0 Undenatured Collagen (%)* 10.0 10.6 14.1

[0057] Numerous modifications and variations in the practice of the invention are expected to occur to those skilled in the art upon consideration of the presently preferred embodiments thereof. Consequently, the only limitations which should be placed upon the scope of the invention are those which appear in the appended claims.