Microvesicles derived from fermented plant-based products, method for their preparation and use
AssigneesAlexander May, Kordula Niedermaier-May
InventorAlexander May
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Abstract
Provided are extracellular vesicles prepared from fermentation products of natural raw materials as well as methods for their production and enrichment. The extracellular vesicles are characterized by a unique size distribution and are particularly suitable for use in health-promoting products, food supplements and drugs.
Claims21
Extracellular vesicles (EV) derived from a fermentation product of natural raw materials, preferably wherein the natural raw materials comprise plant raw materials and microorganisms, and the EV are of plant and microbial origin.
A method for the preparation or enrichment of extracellular vesicles (EV) comprising fermenting natural raw materials comprising plant raw materials in the presence of microorganisms and recovering or enriching the EV from the fermentation product, preferably wherein the fermentation of the raw materials comprises
- (a) the production of a first ferment extract or ferment powder;
- (b) subjecting a portion of the first ferment extract or ferment powder to at least one further fermentation;
- and
- (c) mixing the portion of the further fermentation with the remaining portion of the first fermentation extract or fermentation powder;
- optionally wherein, inter alia, plant raw material containing the active ingredient of interest is fermented or the active ingredient is added to the raw material and/or fermentation product.
Dependencies are inferred from the claim text.