Beverage compositions containing <i>Bacillus coagulans </i>MTCC 5856

Abstract

The present invention discloses beverage compositions comprising probiotic Bacillus coagulans and water soluble prebiotic fibers that have been subjected to treatments under extreme stress, temperature and pressure conditions like brewing or aeration wherein the spore viability is maintained post said treatments.

Claims

1. A synergistic beverage tea composition comprising a water soluble prebiotic fiber and Bacillus coagulans MTCC 5856 in the form of spore or vegetative cell wherein the bacterial spore or vegetative cell has the ability to survive extreme stress, temperature and aeration treatments of the beverage composition, wherein the tea is selected from the group consisting of green tea, black tea, oolong tea, yellow tea, white tea, decaffeinated tea, rosehip tea, chamomile tea, jiaogulan tea, peppermint tea, rooibos tea, ginger tea, ginseng tea, or lemon grass tea, wherein the water soluble fiber is selected from the group consisting of FOS, GOS, Inulin and polydextrose.

2. The composition as in claim 1, wherein the spores are selected from the group consisting of viable or heat killed or dead spores of Bacillus coagulans.

3. The composition as in claim 1, wherein the vegetative cells are selected from the group consisting of viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans.

Description

DESCRIPTION OF THE MOST PREFERRED EMBODIMENTS

(1) In a principle embodiment, the present invention discloses a beverage composition comprising Bacillus coagulans MTCC 5856 in the form of spore and bacterium wherein said bacterial spore has the ability to survive extreme stress, temperature and aeration treatments of said beverage composition. In a related embodiment, the beverage is selected from the group consisting of coffee, tea, fruit juice, aerated soda, malt, energy drinks, chocolate, cocoa, fruit drinks, smoothies, milk shakes, mineral water, cola, cheese spread, honey, tomato ketchup, jam, mayonnaise, protein drink and ice cream. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans MTCC 5856. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans MTCC 5856.

(2) In another preferred embodiment, the invention discloses a coffee composition comprising Bacillus coagulans MTCC 5856 in the form of spore and bacterium wherein said bacterial spore is heat resistant having more than 95% viability after brewing coffee. In a related embodiment, the coffee is selected from the group consisting of decaffeinated coffee, unroasted green coffee and roasted coffee. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans MTCC 5856. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans MTCC 5856.

(3) In another related embodiment, the invention discloses a tea composition comprising Bacillus coagulans MTCC 5856 in the form of spore and bacterium wherein the said bacterial spore is heat resistant having more than 95% viability after brewing tea. In a related embodiment, the tea includes green tea, black tea, oolong tea, yellow tea, White tea or decaffeinated tea, herbal tea selected from the group consisting of rosehip tea, chamomile tea, jiaogulan tea, peppermint tea, rooibos tea, ginger tea, ginseng tea, or lemon grass tea. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans MTCC 5856. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans MTCC 5856.

(4) In another embodiment, the fruit component of the fruit juice is selected from the group consisting of orange, apple, pears, strawberry, raspberry, cranberry, blue berry, apricot, pineapple, peach, banana, mango, lime, grape, tomato, pomegranate, papaya, tender coconut water, kiwi and a fruit mixture.

(5) In another preferred embodiment, the invention discloses an aerated soda composition comprising Bacillus coagulans MTCC 5856 in the form of spore and bacterium wherein the said bacterial spore has the ability to survive aeration. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans MTCC 5856. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans MTCC 5856.

(6) In another preferred embodiment, the present invention discloses a synergistic beverage composition comprising a water soluble prebiotic fiber and Bacillus coagulans in the form of spore and bacterium wherein the said bacterial spore has the ability to survive extreme stress, temperature and aeration treatments of said beverage composition. In a related embodiment, the beverage is selected from the group consisting of coffee, tea, fruit juice, aerated soda, malt, energy drinks, chocolate, cocoa, fruit drinks, smoothies, milk shakes, mineral water, cola, cheese spread, honey, tomato ketchup, jam, mayonnaise, protein drink and ice cream. In another related embodiment the water soluble prebiotic fiber is selected from the group consisting of fructooligosaccharides (FOS), Galacto-oligosaccharide (GOS), Inulin and polydextrose. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans.

(7) In another preferred embodiment, the invention discloses a synergistic coffee composition comprising a prebiotic water soluble fiber and Bacillus coagulans in the form of spore and bacterium wherein the said bacterial spore is heat resistant having more than 95% viability after brewing coffee. In a related embodiment, coffee includes decaffeinated coffee, unroasted green coffee and roasted coffee. In another related embodiment the water soluble prebiotic fiber is selected from the group consisting of fructooligosaccharides (FOS), Galacto-oligosaccharide (GOS), Inulin and polydextrose. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans. In a preferable related embodiment, the Bacillus coagulans strain is preferably Bacillus coagulans MTCC 5856 and also the strains derived from Bacillus coagulans Hammer strain accession number ATCC 31284 and ATCC 7050

(8) In another related embodiment, the invention discloses a synergistic tea composition comprising a prebiotic water soluble fiber and Bacillus coagulans in the form of spore and bacterium wherein the said bacterial spore is heat resistant having more than 95% viability after brewing tea. In a related embodiment, the tea includes green tea, black tea, oolong tea, yellow tea, white tea or decaffeinated tea, herbal tea selected from the group consisting of rosehip tea, chamomile tea, jiaogulan tea, peppermint tea, rooibos tea, ginger tea, ginseng tea, or lemon grass tea. In another related embodiment the water soluble probiotic fiber is selected from the group consisting of fructooligosaccharides (FOS), Galacto-oligosaccharide (GOS), Inulin and polydextrose. In another related embodiment, the spores include viable or heat killed or dead spores of Bacillus coagulans. In yet another related embodiment, the bacterium includes viable or heat killed or dead or lysed vegetative cells of Bacillus coagulans. In a preferable related embodiment, the Bacillus coagulans strain is preferably Bacillus coagulans MTCC 5856, and also the strains derived from Bacillus coagulans Hammer strain accession number ATCC 31284 and ATCC 7050

(9) The aforesaid most preferred embodiments incorporating the technical features and technical effects of instant invention, are explained through illustrative examples herein under.

Example 1: Methods Employed for Brewing Coffee and Tea with Bacillus coagulans MTCC 5856

(10) Bacillus coagulans MTCC 5856 Stability During Coffee Brewing

(11) Commercial preparation of Bacillus coagulans MTCC 5856 spores was standardized to 15×10.sup.9 cfu (spores) per gram and added to grounded unroasted green coffee or roasted coffee and blended at room temperature with low r.p.m. for 60 min. Further, 1.0 g of water soluble prebiotic fibres (fructooligosaccharide, galacto-oligosaccharides, inulin and polydextrose) were added to 4.0 gm of unroasted green coffee or roasted coffee and blended at room temperature with low r.p.m. for 60 min (Table 1). Approximately 5.0 g of the compositions were brewed using electric brewer and tested for viable spore count as per method described earlier (Majeed et al., World J Microbiol Biotechnol (2016) 32:60). Average mean of spore viable counts are expressed in log.sub.10 CFU.

(12) TABLE-US-00001 TABLE 1 Formulation of Coffee beverages Bacillus coagulans #Coffee and Total MTCC 5856 beverage excipient + weight per Formulation (15 × 10.sup.9 spores/gm) Prebiotic Fibre* (grams) serving 01 0.144 g 3.96 + 0.04 + 0.0 5.144 02 0.072 g 3.96 + 0.04 + 1.0 5.071 03 0.144 g 3.96 + 0.04 + 1.0 5.144 04 0.288 g 3.96 + 0.04 + 1.0 5.288 #where coffee is unroasted green coffee beans and Roasted coffee beans. *Where the prebiotic fibres are FOS, GOS, Inulin and polydextrose

(13) Bacillus coagulans MTCC 5856 Stability During Tea (Black, Green and Oolong Tea) Brewing

(14) Commercial preparation of Bacillus coagulans MTCC 5856 was standardized to 15×10.sup.9 cfu (spores) per gram and added to black, green or oolong tea and blended at room temperature with low r.p.m. for 60 min. Further, 1.0 g of water soluble prebiotic fibres (fructooligosaccharide, galacto-oligosaccharides, inulin and polydextrose) were added to 4.0 gm of black, green or oolong tea and blended at room temperature with low r.p.m. for 60 min (Table 2). Approximately 5.0 g of these tea compositions were brewed using electric brewer and tested for viable spore count as per method described earlier (Majeed et al., World J Microbiol Biotechnol (2016) 32:60). Average mean of spore viable counts are expressed in log 10 CFU.

(15) TABLE-US-00002 TABLE 2 Formulation of tea beverages Bacillus coagulans #Tea and beverage Total MTCC 5856 excipient + Prebiotic weight per Formulation (15 × 10.sup.9 spores/gm) Fibre* (grams) serving 01 0.15 g 3.96 + 0.04 + 0.0 4.15 02 0.075 g 3.96 + 0.04 + 1.0 5.075 03 0.15 g 3.96 + 0.04 + 1.0 5.15 04 0.30 g 3.96 + 0.04 + 1.0 5.30 #Where the tea are black, green and oolong. *Where the prebiotic fibres are FOS, GOS, Inulin and polydextrose

(16) Effect of Gastric Stress and Brewing Conditions on the Germination of Bacillus coagulans MTCC 5856 Spores

(17) The effect of gastric stress on the Bacillus coagulans MTCC 5856 spores was studied by treating brewed coffee or tea (as described in above paragraph) in acidic conditions. The pH of brewed coffee or tea was adjusted aseptically to 1.5 using 2 N HCl and incubated at 37° C. for 3 h with low r.p.m. After 3 h of incubation, again pH was adjusted aseptically back to 7.0 using 2 N NaOH and 0.5% (w/v) ox bile was added to tea or coffee flask. Oxygen reducing enzyme Oxyrase (Oxyrase® for Broth, Oxyrase, Inc. Mansfield, Ohio, USA) was also added to each flask. Further flasks were incubated at 37° C. for 24 h with low r.p.m. pH values at 0 h of incubation and after 24 h of incubation were also recorded. Optical density (OD) at 600 nm was recorded at 0 h and after 24 of incubation by diluting the sample into sterilized demineralized water to 1:5.

Example 2: Results for Brewing Coffee and Tea with Bacillus coagulans MTCC 5856 Brewed Coffee with Bacillus coagulans MTCC 5856

(18) The thermo-stability and compatibility of Bacillus coagulans MTCC 5856 spores in coffee was evaluated during brewing using electric brewer. Stainless steel and paper filter were used in brewer to understand the feasibility of probiotic brewing. There was 0.5 Log.sub.10 cfu (spores) reduction after brewing which remained almost same even after 10 min of incubation at room temperature (Table 3). The data suggested that Bacillus coagulans MTCC 5856 spores remained 94.83% viable after brewing using Stainless steel filter. There was no significant difference observed when coffee was brewed using stainless steel or paper filters.

(19) TABLE-US-00003 TABLE 3 Viability of B. coagulans MTCC 5856 during Coffee brewing using electric brewer Brewed and filtered Brewed and filtered using SS filter using paper filter Log.sub.10 Viability Log.sub.10 Viability Time CFU/10 g (%) CFU/10 g (%) Post Brew 9.8388 ± 0.012 100 9.8388 ± 0.012 100 After Brew 9.3304 ± 0.011 94.83 9.2600 ± 0.014 94.11 After 10 min 9.3096 ± 0.013 94.63 9.2504 ± 0.012 94.01

(20) Brewed Tea with Bacillus coagulans MTCC 5856

(21) Black tea, green tea and oolong tea were supplemented with Bacillus coagulans MTCC 5856 spores and brewed to determine the spore survival during brewing. Bacillus coagulans MTCC 5856 spores were found to be highly stable and the viability remained above 99% after brewing (Table 4 & 5).

(22) TABLE-US-00004 TABLE 4 Viability of B. coagulans MTCC 5856 during black tea brewing using electric brewer Formulation -01 Formulation -02 Formulation -03 Log.sub.10 Viability Log.sub.10 Viability Log.sub.10 Viability Time CFU/serving (%) CFU/serving (%) CFU/serving (%) Initial count 8.9309 ± 0.011 100.00 9.1182 ± 0.012 100.00 9.4667 ± 0.010 100.00 Post Brew 9.1760 ± 0.014 102.74 9.1846 ± 0.011 100.73 9.6570 ± 0.014 102.01 After 10 min 9.1583 ± 0.011 102.55 9.1760 ± 0.010 100.63 9.6683 ± 0.011 102.13 After 72 h 8.6570 ± 0.012 96.93 8.6739 ± 0.012 95.13 9.2878 ± 0.011 98.11 chilling

(23) Same brewed tea samples were chilled for 72 h and then spore viability was determined. The viability of spores in black, green and oolong tea after chilling for 72 h was 95.13%, 93.58% and 94.51% respectively (Table 4 & 5).

(24) TABLE-US-00005 TABLE 5 Viability of B. coagulans MTCC 5856 during green and oolong tea brewing using electric brewer Green Tea OolongTea Log.sub.10 Viability Log.sub.10 Viability Time CFU/10 g (%) CFU/10 g (%) Post Brew 9.4471 ± 0.011 100 9.4313 ± 0.012 100 After Brew 9.3830 ± 0.012 99.32 9.3921 ± 0.011 99.58 After 10 min  9.371 ± 0.013 99.19 9.3842 ± 0.014 99.50 After 72 h chilling  8.841 ± 0.014 93.58  8.914 ± 0.012 94.51

(25) Germination of Spores

(26) To deliver the right amount of viable Bacillus coagulans MTCC 5856 spores in the human gut, the effect of brewing conditions and gastric stress on the germination of Bacillus coagulans MTCC 5856 spores was conducted. Tea and coffee along with the Bacillus coagulans MTCC 5856 spores were brewed and then subjected to gastric stress (acid and bile) followed by anaerobic incubation at 37° C. with bile salts to mimic human conditions. This set of experiment was conducted to understand the spore germination when Bacillus coagulans MTCC 5856 is brewed and digested by human. Additionally, along with tea and coffee B. coagulans MTCC 5856 was brewed with water soluble prebiotic fibres (fructooligosaccharide, galacto-oligosaccharides, inulin and polydextrose). Results of the experiment revealed that B. coagulans MTCC 5856 spores could germinate after brewing and surviving in harsh condition of gastric stress by using tea or coffee as sole nutritional source (Table 6). Additionally, there was further increase in the germination by the addition of water soluble prebiotic fibres (Table 6). This suggested that soluble prebiotic fibres have synergistic effect along with tea and coffee on the germination of B. coagulans MTCC 5856 spores.

(27) TABLE-US-00006 TABLE 6 Germination of Bacillus coagulans MTCC 5856 in gastric stress using tea and coffee or in combination with water soluble prebiotic fibres as nutritional source % OD at 600 nm Increase (1:5 dilution) in S.No. Probiotic Composition 0 h 24 h growth 1  Black Tea + B. coagulans MTCC 5856 0.083 ± 0.001 0.156 ± 0.01 46.79 2  Black Tea + FOS + B. coagulans MTCC 5856 0.091 ± 0.002 0.185 ± 0.01 50.81 3  Black Tea + GOS + B. coagulans MTCC 5856 0.085 ± 0.001 0.187 ± 0.02 54.54 4  Black Tea + Inulin + B. coagulans MTCC 5856 0.088 ± 0.001 0.191 ± 0.01 53.92 5  Black Tea + Polydextrose + B. coagulans 0.092 ± 0.003 0.188 ± 0.02 51.06 MTCC 5856 6  Green Tea + B. coagulans MTCC 5856 0.075 ± 0.001 0.112 ± 0.02 33.03 7  Green Tea + FOS + B. coagulans MTCC 5856 0.078 ± 0.002 0.125 ± 0.01 37.60 8  Green Tea + GOS + B. coagulans MTCC 5856 0.075 ± 0.001 0.145 ± 0.03 48.27 9  Green Tea + Inulin + B. coagulans MTCC 5856 0.079 ± 0.003 0.141 ± 0.01 43.97 10  Green Tea + Polydextrose + B. coagulans 0.074 ± 0.002 0.142 ± 0.02 47.88 MTCC 5856 11 Oolong Tea + B. coagulans MTCC 5856 0.084 ± 0.001 0.123 ± 0.01 31.70 12 Oolong Tea + FOS + B. coagulans MTCC 5856 0.082 ± 0.001 0.162 ± 0.02 49.38 13 Oolong Tea + GOS + B. coagulans MTCC 5856 0.085 ± 0.003 0.159 ± 0.01 46.54 14 Oolong Tea + Inulin + B. coagulans MTCC 5856 0.086 ± 0.001 0.159 ± 0.01 45.91 15 Oolong Tea + Polydextrose + B. coagulans 0.085 ± 0.002 0.157 ± 0.01 45.85 MTCC 5856 16   Coffee + B. coagulans MTCC 5856 0.142 ± 0.001 0.361 ± 0.01 60.66 17   Coffee + FOS + B. coagulans MTCC 5856 0.139 ± 0.001 0.521 ± 0.02 73.32 18   Coffee + GOS + B. coagulans MTCC 5856 0.154 ± 0.002 0.531 ± 0.03 70.99 19   Coffee + Inulin + B. coagulans MTCC 5856 0.145 ± 0.001 0.516 ± 0.01 71.89 20   Coffee + Polydextrose + B. coagulans 0.144 ± 0.003 0.532 ± 0.02 72.93 MTCC 5856

Example 3: Beverage Compositions with Bacillus coagulans MTCC 5856

(28) The viability of Bacillus coagulans MTCC 5856 was also tested in other beverages like aerated soda/cola, fruit juices, mineral water, chocolate, cocoa, fruit drinks, smoothies, milk shakes, cheese spread, honey, tomato ketchup, jam, mayonnaise, protein drink and ice cream. The results are tabulated in tables 7 & 8.

(29) TABLE-US-00007 TABLE 7 Stability and recovery of Bacillus coagulans Spores in beverages Soda drink with Thums Up with Orange Juice with Sprite with Mineral Water with B. coagulans B. coagulans B. coagulans B. coagulans B. coagulans MTCC 5856 MTCC 5856 MTCC 5856 MTCC 5856 MTCC 5856 Log.sub.10 Viability Log.sub.10 Viability Log.sub.10 Viability Log.sub.10 Viability Log.sub.10 Viability Time CFU/serving (%) CFU/serving (%) CFU/serving (%) CFU/serving (%) CFU/serving (%) Expected 9.301 100 9.301 100 9.301 100 9.301 100 9.301 100 Recovery After 24 h 8.612 92.59 8.454 92.59 9.217 99.1 8.204 88.21 9.2.6 99.56

(30) TABLE-US-00008 TABLE 8 Stability of B. coagulans MTCC 5856 spores during the process of preparation of various foods and beverage mix and its recovery Log.sub.10 % S.No. Sample CFU/serving Recovery 1 Dry Fruit (Cashew) with B. coagulans MTCC 5856 (20 g serving) 8.781 94.41 2 Chocolate with B. coagulans MTCC 5856 (50 g serving) 9.25 99.45 3 Cheese Spread with B. coagulans MTCC 5856 (50 g serving) 9.26 99.56 4 Honey with B. coagulans MTCC 5856 (50 g serving) 9.13 98.16 5 Mixed Fruit Jam with B. coagulans MTCC 5856 (50 g serving) 8.989 96.65 6 Tomato Ketchup with B. coagulans MTCC 5856 (50 g serving) 9.065 97.46 7 Mayonnaise with B. coagulans MTCC 5856 (50 g serving) 8.958 96.31 8 Protein Drink Mix with B. coagulans MTCC 5856 (50 g serving) 9.274 99.71 9 Soy Milk with B. coagulans MTCC 5856 (50 g serving) 8.238 88.57 10 Shrikhand with B. coagulans MTCC 5856 (50 g serving) 9.064 97.45 11 Ice-cream with B. coagulans MTCC 5856 (30 g serving) 7.99 85.90

(31) The results indicated that B. coagulans MTCC 5856 is stable in all beverage compositions with increased viability and recovery.

(32) Other modifications and variations to the invention will be apparent to those skilled in the art from the foregoing disclosure and teachings. Thus, while only certain embodiments of the invention have been specifically described herein, it will be apparent that numerous modifications may be made thereto without departing from the spirit and scope of the invention.