Glucosamine and egg for reducing inflammation

Abstract

The invention is directed to a composition and method for the treatment and prevention of inflammation and inflammatory related disorders. The composition is glucosamine in combination with an egg product. It is generally preferred that the egg product is obtained from an avian which has been hyperimmunized with an immunogenic mixture and/or which contains an anti-inflammatory composition.

We claim:  
     
         1 . A composition comprising glucosamine and an egg product.  
     
     
         2 . The composition of  claim 1  wherein the glucosamine is selected from the group comprising glucosamine HCL and glucosamine sulfate.  
     
     
         3 . The composition of  claim 1  wherein the egg product is selected from the group consisting of whole egg, egg yolk, egg white and any fraction thereof.  
     
     
         4 . The composition of  claim 1  wherein the egg product is obtained from an egg-producing animal which has been hyperimmunized with an immunogenic or genetic vaccine.  
     
     
         5 . The composition of  claim 4  wherein the immunogenic vaccine comprises at least one antigen selected from the group consisting of bacterial, viral, protozoan, fungal and cellular immunogens and mixtures thereof.  
     
     
         6 . The composition of  claim 4  wherein the genetic vaccine comprises at least one immunogen coding DNA construct selected from the group consisting of fragments of naked DNA, plasmid DNA, viral DNA, bacterial DNA, DNA expression libraries, DNA-RNA immunogens, DNA-protein conjugates and DNA liposome conjugates, and mixtures thereof.  
     
     
         7 . The composition of  claim 1  wherein the egg product further comprises an anti-inflammatory composition.  
     
     
         8 . The composition of  claim 1  wherein the amount of egg product comprises between approximately 100 milligrams and 10 grams of whole egg per kilogram of weight of a subject to which said composition is administered, or the equivalent thereof for a fraction of the whole egg.  
     
     
         9 . The composition of  claim 1  wherein the amount of glucosamine comprises between approximately 10 milligrams and 5 grams.  
     
     
         10 . A method for reducing inflammation in a subject, the method comprising administering to the subject an effective amount of glucosamine and an egg product.  
     
     
         11 . The method of  claim 10  wherein the glucosamine is selected from the group comprising glucosamine HCL and glucosamine sulfate.  
     
     
         12 . The method of  claim 10  wherein the egg product is selected from the group consisting of whole egg, egg yolk, egg white and any fraction thereof.  
     
     
         13 . The method of  claim 10  wherein the egg product is obtained from an egg-producing animal which has been hyperimmunized with an immunogenic or genetic vaccine.  
     
     
         14 . The method of  claim 13  wherein the immunogenic vaccine comprises at least one antigen selected from the group consisting of bacterial, viral, protozoan, fungal and cellular immunogens and mixtures thereof.  
     
     
         15 . The method of  claim 13  wherein the genetic vaccine comprises at least one immunogen coding DNA construct selected from the group consisting of fragments of naked DNA, plasmid DNA, viral DNA, bacterial DNA, DNA expression libraries, DNA-RNA immunogens, DNA-protein conjugates and DNA liposome conjugates, and mixtures thereof.  
     
     
         16 . The method of  claim 10  wherein the egg product further comprises an anti-inflammatory composition.  
     
     
         17 . The method of  claim 10  wherein the effective amount of egg product administered is between approximately 100 milligrams and 10 grams of whole egg per kilogram of subject weight, or the equivalent thereof for a fraction of the whole egg.  
     
     
         18 . The method of  claim 10  wherein the effective amount of glucosamine administered is between approximately 10 milligrams and 5 grams.  
     
     
         19 . A method for reducing serum fibrinogen levels the method comprising administering to the subject an effective amount of glucosamine and an egg product.  
     
     
         20 . The method of  claim 19  wherein the glucosamine is selected from the group comprising glucosamine HCL and glucosamine sulfate.  
     
     
         21 . The method of  claim 19  wherein the egg product is selected from the group consisting of whole egg, egg yolk, egg white and any fraction thereof.  
     
     
         22 . The method of  claim 19  wherein the egg product is obtained from an egg-producing animal which has been hyperimmunized with an immunogenic or genetic vaccine.  
     
     
         23 . The method of  claim 22  wherein the immunogenic vaccine comprises at least one antigen selected from the group consisting of bacterial, viral, protozoan, fungal and cellular immunogens and mixtures thereof.  
     
     
         24 . The method of  claim 22  wherein the genetic vaccine comprises at least one immunogen coding DNA construct selected from the group consisting of fragments of naked DNA, plasmid DNA, viral DNA, bacterial DNA, DNA expression libraries, DNA-RNA immunogens, DNA-protein conjugates and DNA liposome conjugates, and mixtures thereof.  
     
     
         25 . The method of  claim 19  wherein the egg product further comprises an anti-inflammatory composition.  
     
     
         26 . The method of  claim 19  wherein the effective amount of egg product administered is between approximately 100 milligrams and 10 grams of whole egg per kilogram of subject weight, or the equivalent thereof for a fraction of the whole egg.  
     
     
         27 . The method of  claim 19  wherein the effective amount of glucosamine administered is between approximately 10 milligrams and 5 grams.  
     
     
         28 . A method for reducing or preventing the onset of rheumatoid arthritis the method comprising administering to the subject an effective amount of glucosamine and an egg product.  
     
     
         29 . The method of  claim 28  wherein the glucosamine is selected from the group comprising glucosamine HCL and glucosamine sulfate.  
     
     
         30 . The method of  claim 28  wherein the egg product is selected from the group consisting of whole egg, egg yolk, egg white and any fraction thereof.  
     
     
         31 . The method of  claim 28  wherein the egg product is obtained from an egg-producing animal which has been hyperimmunized with an immunogenic or genetic vaccine.  
     
     
         32 . The method of  claim 31  wherein the immunogenic vaccine comprises at least one antigen selected from the group consisting of bacterial, viral, protozoan, fungal and cellular immunogens and mixtures thereof.  
     
     
         33 . The method of  claim 31  wherein the genetic vaccine comprises at least one immunogen coding DNA construct selected from the group consisting of fragments of naked DNA, plasmid DNA, viral DNA, bacterial DNA, DNA expression libraries, DNA-RNA immunogens, DNA-protein conjugates and DNA liposome conjugates, and mixtures thereof.  
     
     
         34 . The method of  claim 28  wherein the egg product further comprises an anti-inflammatory composition.  
     
     
         35 . The method of  claim 28  wherein the effective amount of egg product administered is between approximately 100 milligrams and 10 grams of whole egg per kilogram of subject weight, or the equivalent thereof for a fraction of the whole egg.  
     
     
         36 . The method of  claim 28  wherein the effective amount of glucosamine administered is between approximately 10 milligrams and 5 grams.  
     
     
         37 . A method for reducing or preventing the onset of osteoarthritis the method comprising administering to the subject an effective amount of glucosamine and an egg product.  
     
     
         38 . The method of  claim 37  wherein the glucosamine is selected from the group comprising glucosamine HCL and glucosamine sulfate.  
     
     
         39 . The method of  claim 37  wherein the egg product is selected from the group consisting of whole egg, egg yolk, egg white and any fraction thereof.  
     
     
         40 . The method of  claim 37  wherein the egg product is obtained from an egg-producing animal which has been hyperimmunized with an immunogenic or genetic vaccine.  
     
     
         41 . The method of  claim 40  wherein the immunogenic vaccine comprises at least one antigen selected from the group consisting of bacterial, viral, protozoan, fungal and cellular immunogens and mixtures thereof.  
     
     
         42 . The method of  claim 40  wherein the genetic vaccine comprises at least one immunogen coding DNA construct selected from the group consisting of fragments of naked DNA, plasmid DNA, viral DNA, bacterial DNA, DNA expression libraries, DNA-RNA immunogens, DNA-protein conjugates and DNA liposome conjugates, and mixtures thereof.  
     
     
         43 . The method of  claim 37  wherein the egg product further comprises an anti-inflammatory composition.  
     
     
         44 . The method of  claim 37  wherein the effective amount of egg product administered is between approximately 100 milligrams and 10 grams of whole egg per kilogram of subject weight, or the equivalent thereof for a fraction of the whole egg.  
     
     
         45 . The method of  claim 37  wherein the effective amount of glucosamine administered is between approximately 10 milligrams and 5 grams.