FR2934119A1 - Food composition, useful e.g. for maintaining latency state of infection due to herpes simplex virus, comprises egg white, vegetable oil containing omega linolenic acid, sodium chloride, potassium salt, water, selenium and soy lecithin - Google Patents

Abstract

Food composition (80-100 g) comprises 70 g of egg white, vegetable oil containing 1 g of non-superimposed omega-3 linolenic acid, 1 g of sodium chloride, 0.4-1 g of potassium as a salt of a weak acid of food grade, 2 g of water, 50 mu g of selenium as selenium dioxide, and 2 g of soy lecithin, where: the egg white is coagulated and dry cooked at 90[deg] C and then ground into fine particles; the ground product is added to soy lecithin oil, 200 mu g of biotin and other ingredients to obtain a homogeneous mixture; and the sodium chloride, potassium salt and selenium dioxide are dissolved in water. Food composition (80-100 g) comprises 70 g of egg white, vegetable oil containing 1 g of non-superimposed omega-3 linolenic acid, 1 g of sodium chloride, 0.4-1 g of potassium as a salt of a weak acid of food grade, 2 g of water, 50 mu g of selenium as selenium dioxide, and 2 g of soy lecithin, where: the egg white is coagulated and dry cooked at 90[deg] C and then ground into fine particles; the ground product is added to soy lecithin oil, 200 mu g of biotin and other ingredients to obtain a homogeneous mixture; the sodium chloride, potassium salt and selenium dioxide are dissolved in water; and other solution of salts and mineral oxides are added to the cream to obtain a homogeneous gel. ACTIVITY : Virucide; Anabolic. MECHANISM OF ACTION : None given.

Description

DESCRIPTION: BALANCED FOOD COMPOSITION IN ESSENTIAL AMINO ACIDS, TO DELETE THE REACTIVATIONS OF GENITAL HERPES IN MAN.

The present application relates to the invention of a special food composition capable of preventing the reactivation of HSV2 virus in subjects having a low calorie diet and imbalanced in essential amino acids and refusing to modify it.

This invention belongs to the field of normal food products. PRIOR TECHNIQUES Searches carried out in the various databases did not make it possible to find food compositions similar to that of the applicant. The latter filed a request on a related subject in December 2008 and registered under the number 08 06 116. THE WORK OF THE APPLICANT The applicant has discovered how a corrective dietetic can suppress the reactivation of the HSV2 virus in subjects suffering from eruptions recurrent herpetic.

THE APPLICANT SPECIFIES IMMEDIATELY THAT HIS APPLICATION IS NOT CONCERNED AT ALL HIS DISCOVERY WHICH IS EXHIBITED HERE ONLY TO UNDERSTAND THE ACTION OF ITS FOOD COMPOSITION. IT STATES THAT A PART OF ITS WORK HAVE BEEN PRESENT WITH ITS REQUEST 08 06 116. IT WILL EXHIBIT BELOW THE FOLLOWING OF ITS RESEARCH.

The applicant published in the No. 3N of October 23, 2008 the magazine Glucides Lucide whose legal deposit was made on October 23, 2008 at the National Library of France (Review edited by Olivier Roujansky, 1 alley Bécassines 40200 Mimizan (France) an article explaining that in a patient who had suffered from recurrent herpes for 57 years, the reactivations of the virus were due to the fact that she constantly followed a low calorie diet and especially that during her breakfast she ate only 80 grams of bread and 10 grams of butter: this bringing only 5 grams of protein of very poor quality and 360 calories which was very insufficient to cover its needs between 6:30 and 12:30, the consequence being that the synthesis of immune proteins was the applicant had brought the patient to eat at breakfast 40 grams of chicken meat which had significantly decreased the frequency of This has led to the conclusion that the immunity of many subjects in whom it is impaired could be improved by supplementing their diet in certain time periods with the essential amino acids that are deficient, or by providing them to the patient. pure state, either by providing food or products containing them (for example meat or fish meat). HERE BEGINS THE COMPUTER PART SET FORTH IN JUNE 2009 First of all it is stated that the magazine Glucides Lucide was published in November and December 2008 (N ° 4N-18/11/08, N ° 5N-19111/08). After the filing of his previous application, the Applicant asked about the mechanism of action of supplementation with essential amino acids. He has read journal articles on viruses with latency-reactivation cycles. Main articles: 1 / Regulatory Genetics Mechanisms in the 25 25 Synthesis of Proteins - François Jacob and Jacques Monod - J.MoI.BioI. 1961-3. 318-356. 2 / Effects of Diverse Environmental Conditions on Omega LC3 Propagation Stability in Lactococcus lactis. Merete Lunde and others. Applied and Environmental Microbiology February 2005 p721-727- vol 71 No. 2. (Note: F Jacob and 30 J Monod received the Nobel Prize for their work). Al In this article N ° 1 is studied the bacteriophage which parasitizes and destroys the bacterium Colibacille. This bacteriophage is a DNA virus composed of a fragment of DNA (a virion) and a protein envelope called capsid. The virion enters the bacterium without the capsid and can take 2 states. 1 / In the so-called "vegetative state" it makes synthesize by the ribosomes of the bacterium of the metabolites necessary for its duplication. Then it multiplies very intensely by creating a hundred or more complete bacteriophages (encapsidated) which agglomerate into infectious particles. This process ends with the lysis of the bacteria that releases these particles. 2 / In the "Phage state" state, the DNA fragment associates with the chromosome of the bacterium, which acquires the special property of not being able to synthesize the metabolites necessary for duplication. The bacterium is called "lysogenic". The DNA fragment remains in the bacterium even when it divides. This latency state can last indefinitely. But it may cease under various influences: for example by ultraviolet irradiation or by changing the culture conditions of the bacteria (eg lowering of temperature - see page 338 of the article). The reactivation of the virus restarts the "vegetative state" phase, which ends with the lysis of the bacterium and the dissemination in the environment of the infecting particles. F Jacob and J Monod have identified the mechanism of lysogeny: the fragment of DNA -dit Prophage- which associates with the chromosome, induces the synthesis of a "repressor" which inhibits the synthesis of metabolites by ribosomes which makes it impossible duplication of the virus. Thus the virus knows 2 destinies: -if vegetative lysis of the bacterium and dissemination in the culture medium -so lysogénic, or incorporating the genome of the bacterium it will survive as long as his hostess and her descendants. B / In the article N ° 2, the authors studied a bacteriophage of the bacterium Lactococcus lactis. They have highlighted the fact that the induction of the "vegetative state" is caused by changes in the culture medium. Thus, a poor environment increases the frequency of occurrence of "vegetative states": These results are consistent with those of Article 1. The properties of these bacteriophages are very similar to those of the HSV2 virus for some characteristics: DNA virus can be active or in latency state. But there is a difference between them: bacteriophages multiply in bacteria growing on a simple culture medium, the HSV2 virus, on the other hand, develops in animals with very high and complex nutritional needs. The applicant observes that viruses are structures that can not have synthetic activities. They can only induce their multiplication by means of a living cell into which they have introduced themselves. This leads to the consequence that the degree of supply of nutrients to the host cells will condition the possibility or not, for viruses to multiply or to put in a state of latency. This also has the consequence that each virus will have a specific request for hosting. In animals, the sufficient or insufficient supply of one or other nutrient may trigger a viral disease or put it to sleep. The applicant is now observing the spread of the herpes.

It occurs when the skin of the peri-genital regions of a human being comes into contact with open vesicles of a herpetic rash. The viral fragments penetrate into the cells and multiply by causing a rash that passes through the erythematous stagesb then vesicular and open vesicles from which a serum loaded with virus. Normally, herpes cures spontaneously in 8 to 12 days. The "cured" patient remains a carrier of the virus that has become inactive and is located in the latero-vertebral ganglia where the sensory neurons innervating the infected zone are located. It is said that the virus is in a "sanctuary" where antiviral drugs can not reach it. There, the virus remains passive, sometimes for years, sometimes during the entire life of the subject. In other cases, the virus reactivates and a new eruption takes place that follows its course as during the primary infection. It can be seen that the lysogenic state of bacteriophages and that of inactivity of HSV2 have a family resemblance. All these data being taken into account, the applicant emits the following theory. On the one hand, one must consider the certainty of the data relating to the viruses, on the other hand the reality of the suppression of the herpetic recurrences by the correction of an essential amino acid deficit during a time window of a duration of several hours in a patient with a low calorie diet. It is to be expected that during the multiplication of the HSV2 virus during primary infection or recurrence, mutations are created creating "lysogenic" mutants having the property of making synthesize in the host cells a repressor inhibiting the synthesis of proteins essential for the multiplication of the virus. Then begins the lag phase which will last as long as the nutrients required for repressor synthesis will be provided to the host cell. But if the host cell is under-fed to one or more of these nutrients, the repressor synthesis decreases or vanishes and the "vegetative state" restarts with its eruption and the appearance by mutations of new "lysogenics" viruses. generating a new latency state. In the case of the patient, essential amino acids (particularly lysine and threonine) were identified as the nutrients involved in a patient fed only with bread (at a "window"). It remains to identify all the other factors that can trigger recurrences in case of diet deficient in calories and certain essential amino acids.

Ultimately the applicant states this, the genital herpes is due to the multiplication of the HSV2 virus in cells. During this multiplication appear mutants inducing synthesis in the host cell of a repressor preventing the cell from synthesizing metabolites essential for the multiplication of the virus. The virus becomes latent. If at a given time, the subject receives a low-calorie diet with insufficient nutrient supply necessary for the multiplication of the repressor, the system becomes unstable. Under the influence of a triggering factor (for example, anemia, fever, trauma, stress, etc.), he may enter the active multiplication phase. The multiplication phase will stop when "lysogenic" mutants are numerous. The new state of latency and stability will continue as long as the host cells are supplied with the nutrients they need to make repressors. Note: The patient referred to above, was supplemented with essential amino acids from the beginning of February 2008. In 2008 she made 3 herpes relapses. In 2009 (6 months to June 29) she made 1. In 2003, she made 12 relapses. Between 2002 and 2007 that is to say in 6 years she had made 45 relapses. This excellent result, which has been maintained for 17 months (as of June 30, 2009), brings the applicant to file this new patent application.

HERE IS ENDING THE INFORMATIVE PART FOR WHICH IT IS NOT REQUEST FOR PROTECTION.

HERE STARTS THE SECOND PART OF THE PATENT APPLICATION FOR THE INVENTION.

On the basis of what has just been stated, the Applicant has invented the following composition. The essential component is the egg white whose proteins have a perfect balance of amino acids. (The chick will be made with them). This white will be cooked at 95 degrees so as to inactivate avidin and it will be enriched in biotin. It will be added: tofu, soy lecithin, a vegetable oil rich in jinolenic acid, sodium chloride, potassium, selenium, water, biotin. The plaintiff, during his career as a doctor, saw that many people were following a truly pathogenic diet and refused to correct it. He therefore resolved to invent a food composition that would be based on his discovery and would be easily accepted by them. That being so, the applicant describes the composition of a basic supplemental unit for supplementing an unbalanced meal with essential amino acids and energy (vegan type) for a middle-aged adult male. COMPONENTS AND MANUFACTURE OF A UNIT DOSE

This unit dose contains: 80 to 100 grams of egg white and other components prepared as below.

Food composition characterized in that it is composed, for a unit dose of 80 to 100 grams, of 70 grams of egg white, of vegetable oil containing 1 gram of omega 3 linolenic acid natf and not superadjusted, of 1 gram of sodium chloride, 0.4 to 1 gram of potassium in the form of a salt of a weak acid of food grade, 2 grams of water, 50 micograms of selenium in the form of selenium dioxide, 2 grams of soy lecithin; this composition is further characterized in that the egg white is cooked and coagulated to 90 degrees dry and then ground to fine particles and further characterized in that the ground material obtained is supplemented with oil, soy lecithin and other components, and 200 micrograms of biotin, the mixture being mixed very long until a homogeneous cream is obtained, this composition is further characterized in that the sodium chloride, the potassium salt, and the selenium dioxide are dissolved in water, and is further characterized in that the solution of salts and inorganic oxides is added to the cream, the whole being stirred for a long time until a homogeneous gel is obtained. Note: people with a bad understanding of Article 1 will be interested in reading F. Jacob's book, The Inner Statue, where he describes his research with Monod and their discoveries. The explanations are more accessible for non-specialists. See especially pages: 380-381, 396, 406-411, 417-423, 426-430 (paperback edition). It should be noted that "immunity" with respect to the latent virus does not depend on the immune system but on the lysogenetic status or not of the virion. BEST IMPLEMENTATION OF THE INVENTION The best unitary composition is prepared with 90 grams of egg white and the remainder as above but especially with: potassium 1 gram,

Claims (1)

REVENDICATIONS1. Food composition characterized in that it is composed, for a unit dose of 80 to 100 grams, of 70 grams of egg white, of vegetable oil containing 1 gram of omega 3 linolenic acid natf and not superadjusted, of 1 gram of sodium chloride, 0.4 to 1 gram of potassium in the form of a salt of a weak acid of food grade, 2 grams of water, 50 micograms of selenium in the form of selenium dioxide, 2 grams of soy lecithin; this composition is further characterized in that the egg white is cooked and coagulated to 90 degrees dry and then ground into fine particles and further characterized in that the ground material obtained is supplemented with oil, soy lecithin and the other components, and 200 micrograms of biotin, the mixture being mixed very lengthily until a homogeneous cream is obtained, this composition is further characterized in that the sodium chloride, the potassium salt, and the selenium are dissolved in water, and is further characterized in that the solution of salts and inorganic oxides is added to the cream, the whole being stirred for a long time until a homogeneous gel is obtained.