HK1122490B - Transfer factor preparations and associated methods - Google Patents

Description

Transfer factor preparations and related methods

Technical Field

The present invention relates generally to transfer factor-containing products, and more particularly to edible products, such as beverages and solids, containing transfer factor. Furthermore, the present invention relates to methods of manufacturing edible transfer factor-containing products and to methods comprising administering the products.

DISCLOSURE OF THE INVENTION

In one aspect, the invention includes a beverage comprising transfer factor. The beverage comprises an edible liquid or semi-solid component and transfer factor. The liquid or semi-solid component may comprise fruit juice, gelatin, a dairy-based product or any other suitable drinkable composition containing components compatible with transfer factor. The transfer factor may retain substantially all of its activity (e.g., the components of the liquid component do not interfere with the activity(s) of the transfer factor) when mixed with the liquid component, or the activity(s) of the transfer factor may actually be enhanced by one or more components of the liquid component of the beverage.

In another aspect, the invention includes a composition comprising a fruit component and a transfer factor. The fruit component may comprise at least one oligoproanthocyanidin ("OPC") containing fruit or extract thereof. The term "extract" is broadly defined herein to include any OPC-containing portion of a fruit. Examples of extracts include, without limitation, fruit juices (diluted, standard strength or concentrated), dehydrated fruits, and powders containing one or more components of the fruit. Such compositions may be in liquid form or solid form, including, but not limited to, solid forms formulated to be at least partially dissolved or digested in the mouth of a subject.

Another aspect of the invention includes a method of making an edible preparation comprising transfer factor. The method comprises mixing the fruit component with transfer factor. The mixture may also contain a preservative. The mixture may be refrigerated to prevent microbial growth. To further prevent microbial growth, the mixture may be pasteurized prior to refrigeration. Alternatively, the mixture may be sterilized.

Other features and advantages of the invention will become apparent to those skilled in the art from a consideration of the ensuing description and the appended claims.

Best Mode for Carrying Out The Invention

Exemplary embodiments of beverages comprising transfer factor may be liquid or semi-solid. Such beverages may comprise edible liquid or semi-solid ingredients, as well as transfer factor. By way of non-limiting example, the liquid or semi-solid component may include juice, gelatin, a dairy-based product, or any other suitable drinkable composition containing components compatible with transfer factor. The transfer factor may retain substantially all of its activity or activities when mixed with the liquid component (e.g., the components of the liquid component do not interfere with the activity or activities of the transfer factor), or the activity or activities of the transfer factor may actually be enhanced by one or more components of the liquid component of the beverage. Such beverages may also contain one or more preservatives. Alternatively, or in addition, lactoferrin may be included in the transfer factor-containing beverage.

Another embodiment of an edible preparation comprising transfer factor further comprises a fruit component. The edible preparation may also comprise one or more preservatives. Alternatively, or in addition, such edible compositions may comprise lactoferrin.

The fruit component comprises at least one fruit that naturally contains OPC or a juice or other extract of such fruit. As a non-limiting example, the fruit component may include one or more of acai berry (acai), elderberry, grape, and pomegranate or extracts thereof. OPC is a known antioxidant and therefore can be used to counteract or counteract free radicals and other oxidants, which can adversely affect cell membranes, cause accelerated cellular aging, and are known or believed to be responsible, at least indirectly, for various disease states and impaired immunity in living beings.

The transfer factor component may comprise any type of transfer factor, as well as combinations of two or more types of transfer factors. For example, avian transfer factor, bovine transfer factor, or any other type of transfer factor may be included in the transfer factor component. Transfer factors in the transfer factor component may be from any suitable acceptable source. For example, avian transfer factor can be obtained from eggs, as obtained by the method described in U.S. patent 6,468,534 to Hennen et al (hereinafter "Hennen"). An example of a manner in which bovine transfer factor can be obtained is disclosed in Wilson et al, U.S. patent 4,816,563 (hereinafter "Wilson"). Compositions comprising two or more types of transfer factors and methods of combining and treating two or more types of transfer factors are disclosed in U.S. patent 6,866,868 to Lisonbe et al (hereinafter "Lisonbe").

Transfer factors are known or believed to improve the oxidative balance of organisms and to increase the effectiveness of antioxidants, as evidenced by the disclosure of international patent application filed under the patent cooperation treaty and having international publication number WO2004/041071 a2 (hereinafter "Dadali").

The edible preparation according to the invention may also comprise one or more preservatives. Suitable preservatives, such as those recognized for use in foods and beverages, may be used. Examples of preservatives that may be included in the edible articles of the present invention include, but are not limited to, sodium benzoate and preservatives from the paraben family of chemicals.

Lysozyme, when used in the edible products incorporating teachings of the present invention, acts as a preservative. Although lysozyme has been used as a preservative in cheese, this ability has not previously been considered to have been used in edible preparations containing fruit or extracts thereof.

Lactoperoxidase may also, or alternatively, be included in an edible preparation incorporating the teachings of the present invention. Lactoperoxidase is another preservative that has been used in dairy products, but lactoperoxidase has not been considered for use in preserving edible compositions comprising fruit or fruit extracts.

Lactoferrin is known or believed to stimulate the immune system and may act synergistically with transfer factors to enhance the immunity of a subject receiving an edible preparation incorporating the teachings of the present invention. Lactoferrin is also known to starve bacteria and therefore may act as a preservative when included in edible preparations incorporating the teachings of the present invention.

In exemplary embodiments, the edible preparation may be a liquid, a semi-solid, or a solid. The liquid form of the edible product may be a juice form. Solid forms of edible preparations can be formulated to be consumed as a solid (e.g., as a chewable tablet, an effervescent tablet, a dissolvable wafer, a dissolvable gel strip, etc.), for reconstitution as a liquid, or in any other suitable manner.

Liquid edible preparations incorporating the teachings of the present invention are described in the following examples.

Example 1

Examples of formulations for liquid edible preparations comprising transfer factor are as follows:

TABLE 1

Transfer factor E-XF includes bovine transfer factor from cow colostrum and avian transfer factor from egg yolk.

The fragrances listed in table 1 are available from Flavors inc.

A daily dose of about one fluid ounce (about 30ml) or more of the composition containing the ingredients in the proportions listed in table 1 can be administered to or consumed by the subject. In addition to the benefits of various known and believed antioxidants, including the benefits of OPC and OPC-containing fruits such as acai berry, administration or consumption of the edible compositions incorporating teachings of the present invention provides additional and sometimes synergistic beneficial effects of transfer factors to a subject, as is known in the art, as evidenced by the disclosures of Dadali, Hennen, Lisonbee and Wilson.

The edible preparation is prepared by mixing the ingredients of the food base with the transfer factor by methods known in the art. In addition, lactoferrin or preservatives, including but not limited to lysozyme, lactoperoxidase, and other food preservatives, can be mixed with the food base.

Of course, the type of method used, and the order in which certain ingredients may be included, may depend in part on the form or state of the various ingredients being mixed with one another (e.g., liquid, solid, semi-solid, etc.), their solubility, and the desired form or state of the resulting edible preparation (i.e., whether the edible preparation is liquid, semi-solid, including carbonated, etc.). Suitable methods that may be used to manufacture a variety of different forms of edible products are well known and within the ability of those skilled in the relevant art.

Liquid edible preparations can be made with liquid ingredients or liquid and dissolvable solid (e.g., powder, crystals, etc.) or semi-solid (e.g., gel, paste, etc.) ingredients. Alternatively, the dry ingredients may be mixed with each other and then reconstituted (e.g., in water, juice, etc.) by the manufacturer, distributor, or end user to form a liquid form.

Known techniques, such as those disclosed in "Principles and Practices of Small-and medium-Scale Fruit Juice Processing", and in the Food and Agricultural Organization (FAO) Services Bulletin 146(Rome, 2001), may be used in one or more portions of the process for making a fluid edible product incorporating teachings of the present invention.

Solid or semi-solid edible products can be made from dry, semi-solid, or liquid ingredients, or combinations thereof, and then, if desired, dried (e.g., by a dehydration process, etc.) to a desired state. The solid edible preparation may be manufactured in any suitable form (e.g., chewable tablets, dissolvable wafers or gels, chewing gum, reconstitutable powders, etc.) by methods well known in the art. Of course, various other ingredients (e.g., fillers, sweeteners, wicking agents, etc.) may be used to facilitate the manufacture of the edible article in the desired solid form. Examples of additional ingredients that may be included in a solid or semi-solid edible preparation include, but are not limited to, one or more of the following: amylopectin, corn starch, gelatin, dextrin, glycerol, carrageenan, xanthan gum, dextrose, corn syrup, and beeswax. It is within the ability of the person skilled in the art to incorporate additional ingredients into the edible composition.

Without limiting the scope of the invention, various types of solid edible compositions can be formed by known methods, including, but not limited to, "tablets"http://pharmlabs.unc.edu/tablets/text.htmAnd the methods disclosed in U.S. Pat. No. 6,326,028 to Nivaggioli et al, U.S. Pat. No. 6,733,781 to Abu-IZza et al, and U.S. Pat. No. 6,811,795 to Wehling et al.

The process for making the edible product in a partially dried form, such as a liquid or semi-solid, can be carried out at low temperatures (e.g., about 0 ℃ to about 10 ℃, at about 4 ℃, etc.), such as in a refrigerated environment, and then transported and stored at such temperatures to reduce the likelihood of microbial growth or proliferation therein.

Alternatively, the edible preparation in a partially dried form may be pasteurized or sterilized. A pasteurization treatment that reduces the number of microorganisms present, but does not completely destroy the microorganisms, improving the stability of the product to be cryopreserved (e.g., frozen or refrigerated, or "chilled"). When the edible preparation is sterilized, all or substantially all of the microorganisms therein are killed or inactivated, facilitating long-term storage of the edible preparation at room temperature or even higher temperatures.

For example, edible preparations containing transfer factor may be sterilized by known superheated steam injection methods. The temperature and duration of the process will of course depend on the form and composition of the composition to be sterilized. In preparing a liquid product, the resulting edible product may be "flash" heated to a particular temperature (e.g., 120 ℃) for a corresponding period of time (e.g., two seconds). Alternatively, a sterilization or pasteurization treatment of different duration and temperature may be used, provided that the duration and temperature of the treatment are substantially in accordance with practices already recognized in the art, such as using the following formula:

t_p＝5·10¹⁴·e^-0.4353·Tmo，

wherein t is_pIs the minimum duration of the treatment, and T_moIs the temperature at which the treatment is effected.

Of course, the method of reducing microbial load on the edible articles of the present invention need not include heat treatment techniques. Sterilization using other means (e.g., filtration, antimicrobial components, etc.) or other techniques to reduce the microbial load may also be used in the manufacture of edible products. Examples of suitable methods are disclosed in Hughes, d.e. and Nyborg, w., "Minimally processedstreams and Vegetables: reduction Microbial Load by non-thermal physical Treatments "(minimally processed fruits and vegetables: reduction of Microbial Load by non-thermal physical treatment), Food Technology 52 (6): 66-71(1997).

Ideally, the transfer factor retains some, if not substantially all or all, of its activity after pasteurization or sterilization. Various pasteurization or sterilization methods can be used, including pasteurization or sterilization methods that can be used to reduce microbial counts or completely destroy microorganisms in food products. Since many sterilization methods are known to significantly reduce the activity of certain proteins, including antibodies, studies were conducted to determine whether transfer factors retain at least some activity after sterilization.

In this study, mouse paw pad assay techniques, consistent with j.natl.cancer inst.55 (5): 1089-95 (11/1975) to determine the effect of heat pasteurization or sterilization methods, in particular, superheated steam injection, on edible products containing transfer factors. Both sterilized samples were compared to non-sterilized samples, and to negative and positive controls.

For each of the five samples and controls, a separate population of six mice was tested. The test was carried out in two stages, the first being carried out immediately after the heat sterilization of the samples and the second being carried out after storage of the two heat sterilized samples for about three months at a temperature of about 40 ℃, which is recognized in the art as being equivalent to storage at room temperature for about one year. Thirty different mice were used at each stage of the study. Each phase of the study was performed according to the following procedure.

In the positive control (i.e., the "fifth group"), the footpad of the right hind paw of six BALB/c mice of about nine to about ten weeks size was anesthetized with isoflurane for the fourteen days prior to testing. 0.02ml of about 50/50(wt/wt) Freund's adjuvant and bovine rhinotracheitis viral diarrhea vaccine mixture was then administered intramuscularly to each mouse by two injections at the base of each side of the mouse tail. Early injection of this antigen allows mice in the positive control group to elicit their own primary immune response and secondary or delayed-type hypersensitivity responses to the antigen. The other five groups of mice were not pre-exposed to antigen in this manner.

Approximately twenty-four hours prior to evaluation of the mice hind paw pad, six BALB/c mice per group were anesthetized with isoflurane, which was similar in age to the positive control group mice. Approximately 0.5ml of sample or control solution was then administered by subcutaneous injection at the back of the neck of each mouse.

In the first group (see example 2 below), which is a negative control group, approximately 0.5ml of sterile saline solution was injected behind the neck of each mouse.

In the second group (see example 3 below), the sample solution contained 16% solids (w/v) of reconstituted (in distilled deionized water) lyophilized colostrum fraction containing transfer factor. The solution is adjusted to a pH of 4.0, which is intended to be used to estimate the pH of the juice product (which actual pH is about 3.6 or about 3.7). After reconstitution and pH adjustment, the solution was sterilized by heating to a temperature of about 120 ℃ for about two seconds.

In the third group (see example 4 below), the sample solution contained 16% solids (w/v) of reconstituted (in distilled deionized water) lyophilized colostrum fraction containing transfer factor. The pH of the resulting solution was not adjusted and thus was neutral (i.e., 7.0) or slightly basic (i.e., above 7.0). After reconstitution, the solution is sterilized by heating to a temperature of about 120 ℃ for about two seconds.

In the fourth group (see example 5 below), the sample solution was a concentrate of the colostrum fraction containing transfer factor, which had been diluted to 16% solids (w/v) in distilled deionized water. The solution was not heat sterilized or pH adjusted.

Mice of the fifth group (see example 6 below), which are positive control groups, received sterile saline solution, respectively.

At the beginning of the mouse paw pad assay, the right and left hind paw pads of each mouse are measured, e.g., using a Starrett meter. The right hind paw pad of each of the thirty mice was then injected subcutaneously with antigen-containing solution during each phase of the study. Approximately the same volume of control solution, such as sterile saline diluent, was injected into the left hind paw pad, which served as a control, of each of the thirty mice in each phase, as was the volume of antigen-containing solution injected into the right hind paw pad.

After each mouse had responded to the re-immune response component of the immune system for a sufficient period of time (e.g., about twenty-four hours), each mouse was again anesthetized and the distance across the right and left hind paw pads was again measured. A significant amount of swelling, determined by an increase in the distance across the mouse's right hind footpad from the initial measurement to the second measurement, indicates the occurrence of a delayed-type hypersensitivity reaction in the footpad.

The results of the mouse paw pad assay, and some concomitant analysis, are listed in examples 2 to 5 and 7.

Example 2

In the first phase of the study, the right hind paw pads of the six mice of the negative control or first group exhibited swelling of on average about 6.35 microns approximately twenty-four hours after injection of the antigen solution to them, compared to the swelling measured in the left hind paw pads of these mice inoculated with sterile saline alone.

The results of the negative control group during the second phase of the study are listed in the following table:

TABLE 2

Similar to the results from the first stage, the right hind paw pad of the negative control group mouse exhibited a swelling approximately twenty-four hours after antigen injection that was an average of only 12.70 microns greater than the swelling exhibited by the left hind paw pad of the same mouse twenty-four hours after sterile saline injection. Since twenty-four hours is not a sufficiently long period for a mouse to mount a primary (i.e., antibody-mediated) immune response to the antigen, these insignificant differences in swelling indicate that the mouse does not exhibit a significant secondary immune response to the antigen.

Example 3

In the first phase of the study, approximately twenty-four hours after injection of the antigen solution, the right hind paw pad swelling of six mice in the second group of mice (which had been previously inoculated with a solution containing 16% solids (w/v) colostrum at pH 4.0) was on average 50.80 microns greater than the swelling measured in the left hind paw pads of these mice. These results indicate that there is a greater secondary or late hypersensitivity immune response in the paw pad injected with antigen than in the paw pad without antigen, which swelling may be due solely to penetration by the needle.

Similar results were obtained in the second phase of the study, as shown in the following table:

TABLE 3

More specifically, the paw pads of the second group of six mice had an average 42.33 micron greater swelling of their right posterior paw pads measured before and after inoculation with the antigen solution than the swelling measured in the left posterior paw pads of these mice. Similar results between the first and second phases of the study show that the activity of transfer factor is hardly changed upon long-term storage of the liquid solution containing transfer factor once the solution is heat-sterilized.

Example 4

The results of the third group of mice, which had been previously inoculated with a normal pH solution containing 16% solids (w/v) colostrum, were similar to the results of the second group during the first and second phases of the study.

In the first phase of the study, approximately twenty-four hours after paw pad injection, six mice in the third group of mice were vaccinated with the antigen solution and had a right posterior paw pad swelling that was an average of 35.98 microns greater than the swelling measured in the left posterior paw pad of these mice vaccinated with sterile saline. These results indicate that there is a greater secondary or delayed-type hypersensitivity immune response in the antigen-injected paw pad than in the paw pad without antigen injection, which swelling may be due solely to penetration by the needle.

Similar results were obtained in the second phase of the study, as shown in the following table:

TABLE 4

These results show that paw pad swelling of their right hind paws, measured before and after inoculation of the paw pads with antigen solution to a third group of six mice, was on average 33.87 microns greater than the swelling measured in the paw pads of the left hind paws of these mice. Similar results between the first and second phases of the study show that there is little change in the activity of transfer factors in heat-sterilized solutions after long-term storage.

Example 5

These results were confirmed by the results obtained from the fourth group of mice. In particular, during the first phase of the study, the footpads of the right hind paws of a fourth group of mice (which included mice that had been vaccinated with a portion of diluted liquid colostrum that was not heat sterilized) exhibited an average of about 35.98 microns more swelling than the footpads of the left hind paws of these mice about twenty-four hours after vaccination with the antigen solution and sterile saline, respectively.

Similar results were obtained during the second phase of the study, with an average difference of 42.33 microns, as evidenced by the following data:

TABLE 5

Since these results are similar to (i.e., not significantly higher than) those obtained with heat sterilized solutions (see results from examples 3 and 4), it is apparent that heat sterilization of solutions containing transfer factor does not significantly reduce or diminish the activity of transfer factor.

Example 6

This conclusion was confirmed by data from another mouse paw pad assay, in which six BALB/c mice were inoculated in the back of the neck with 0.5ml of a solution containing a 16% solids (w/v) spray dried colostrum fraction that had been reconstituted in distilled deionized water. After about twenty-four hours, the mice were anesthetized with isoflurane and then the paw pads of their hind paws were measured and inoculated in the manner described above (i.e., left paw pad inoculated with sterile saline and right paw pad inoculated with antigen solution). After about twenty-four hours, the paw pad was measured again. The right footpad of these mice was on average about 42.33 microns more swollen than the left posterior footpad of these mice. This value is comparable to (i.e., not significantly different from) the differences shown above for the second, third and fourth groups of mice detailed in examples 2 to 5 and 7 in the first and second phases of the study, which further supports the conclusion that heat sterilization of solutions comprising transfer factor, such as the solutions tested for the second and third groups of mice (examples 3 and 4), did not have a significant adverse effect on the activity of transfer factor.

Example 7

The fact that transfer factor with which mice were vaccinated elicited an increased re-immune response was supported by the results during the second phase of the study from the fifth or positive control group of mice, as shown in the following table:

TABLE 6

These results, which show that the paw pad inoculated with the antigen solution was on average more swollen by 101.60 microns than the paw pad inoculated with sterile saline, similar to the 124.88 micron difference seen in the positive control mice during the first phase of the mouse paw pad study. Greater swelling of the paw pad inoculated with the antigen solution in the positive control group of mice indicates a greater re-immune response than that induced artificially by administration of transfer factor, because the positive control group of mice have a sufficient period of time (i.e., two weeks) to produce their own transfer factor and, therefore, to develop their own re-immune response to the antigen.

Once the edible preparation of the present invention has been manufactured, it can be introduced into a clean or sterile container for subsequent transport and storage.

Example 8

In another study, a mouse paw pad assay was performed to determine the effectiveness of transfer factor in heat treated samples of liquid solutions containing transfer factor that have been stored for one year. A total of four samples were prepared, two each having a pH of about 4 and two each having a pH of about 7. All samples had been flash sterilized at a temperature of about 120 ℃ for about two to about four seconds. The samples were subsequently stored for one year, wherein samples with pH 4 and pH 7 had been stored one at each room temperature (about 18 ℃ to about 25 ℃) and samples with pH 4 and pH 7 were refrigerated one at each (at a temperature of about 4 ℃). One year later, the samples were lyophilized. Prior to testing, the lyophilized samples were reconstituted to the desired concentration and then administered in the manner described above.

In the first sample, which included a liquid stored at room temperature at a pH of about 4, the paw pad that had been injected with antigen had an average swelling of 50.80 microns greater than the paw pad in the paw pad injected with saline alone. These results were repeated in the second (room temperature stored liquid at pH of about 7), third (chilled liquid at pH of about 4) and fourth (chilled liquid at pH of about 7) samples, where the pads of the hind paw that had been injected with antigen had an average greater swelling of 59.27, 67.73 and 63.50 microns than the pads of the hind paw that had been injected with saline alone, respectively.

In addition, positive and negative controls were prepared as discussed above. In the positive control, the mean difference in swelling between the antigen-injected and saline-injected paw pads was 114.30 microns. In the negative control, the mean difference in swelling between the antigen-injected and saline-injected paw pads was only 38.10 microns.

Taken together, these data indicate that the increased swelling is due to the presence of transfer factor in the mouse at the site where the antigen was introduced (hind paw pad). Furthermore, these data indicate that the transfer factor loses little or no effectiveness after heat treatment and long term storage. The activity of transfer factor in the refrigerated samples appeared slightly higher than the activity of transfer factor in the room temperature samples.

Furthermore, it can be seen from the foregoing that maintaining the pH of the transfer factor (about 4 or about 7) has little effect on its long-term viability.

While the foregoing description contains many specifics, these should not be construed as limitations on the scope of the invention, but merely as providing illustrations of some of the presently preferred embodiments of this invention. As such, other embodiments of the invention may be devised which do not depart from the spirit and scope of the present invention. Features from different embodiments may be used in combination. Accordingly, the scope of the invention is indicated and limited only by the appended claims and their legal equivalents, rather than by the foregoing description. All additions, deletions and modifications to the invention disclosed herein which fall within the meaning and scope of the claims are to be embraced thereby.

Claims (31)

1. A nutritional supplement comprising:

a liquid fruit component comprising at least one oligoproanthocyanidin-containing fruit extract comprising oligoproanthocyanidins; and

a transfer factor component comprising a transfer factor admixed with the liquid fruit component.

2. The nutritional supplement of claim 1, wherein the liquid comprises fruit juice.

3. The nutritional supplement of claim 2, further comprising:

a preservative component comprising at least one of lysozyme and lactoperoxidase.

4. The nutritional supplement of any one of claims 1-3, wherein the at least one oligoproanthocyanidin-containing fruit comprises acai berry.

5. The nutritional supplement of claim 4, wherein the liquid fruit component further comprises at least one extract of one or more of elderberry, grape, and pomegranate.

6. The nutritional supplement of any one of claims 1-3, wherein the at least one oligoproanthocyanidin-containing fruit comprises at least one of acai berry, elderberry, grape, and pomegranate.

7. The nutritional supplement of any one of claims 1-3, wherein the transfer factor component comprises at least one of avian transfer factor and bovine transfer factor.

8. The nutritional supplement of any one of claims 1-3, further comprising: at least one preservative.

9. The nutritional supplement of claim 8, wherein the at least one preservative comprises at least one of lysozyme and lactoperoxidase.

10. The nutritional supplement of any one of claims 1-3, further comprising: lactoferrin.

11. The nutritional supplement of any one of claims 1-3, comprising a storage state.

12. The nutritional supplement of claim 11, wherein the fruit-containing component and the transfer factor component are sterile in the storage state.

13. The nutritional supplement of claim 11, wherein the fruit-containing ingredients and transfer factors are pasteurized in storage.

14. The nutritional supplement of claim 11, wherein the fruit-containing component and the transfer factor component are maintained at a temperature of about 4 ℃ in a storage state.

15. A method of manufacturing a nutritional supplement, comprising:

mixing transfer factor with a liquid fruit component comprising at least one extract of at least one oligoproanthocyanidin-containing fruit, wherein the extract comprises an oligoproanthocyanidin.

16. The method of claim 15, further comprising:

preventing the growth of microorganisms in the mixture.

17. The method of claim 16, wherein preventing comprises sterilizing the mixture.

18. The method of claim 16, wherein preventing comprises pasteurizing the mixture.

19. The method of any one of claims 16-18, wherein preventing comprises refrigerating the mixture.

20. The method of any one of claims 16-18, wherein forming a mixture comprises forming a mixture further comprising at least one preservative.

21. The method of claim 20, wherein forming a mixture comprises forming a mixture comprising at least one of lysozyme and lactoperoxidase.

22. The method of any one of claims 16-18, wherein forming the mixture comprises forming the mixture further comprising lactoferrin.

23. The method of any of claims 15-18, wherein forming a mixture comprises forming a mixture comprising at least one liquid component.

24. The method according to claim 23, wherein forming the mixture comprises forming a mixture comprising at least one oligoproanthocyanidin-containing fruit juice.

25. The method according to claim 23, wherein forming the mixture comprises forming the mixture comprising at least an extract of at least one oligoproanthocyanidin-containing fruit in dry form.

26. The method of claim 23, further comprising:

the mixture was dried.

27. An edible fluid comprising:

a liquid or semi-solid edible preparation comprising a fruit or fruit extract containing oligoproanthocyanidins; and

a transfer factor admixed with said liquid or semi-solid edible preparation.

28. The edible fluid of claim 27, wherein the fruit or fruit extract comprises acai berry or an extract thereof.

29. The edible fluid of claim 27 or 28, wherein the transfer factor comprises an avian transfer factor.

30. The edible fluid of claim 27 or 28, wherein the transfer factor comprises bovine transfer factor.

31. The edible fluid of claim 30, wherein the transfer factor further comprises an avian transfer factor.