Use hydrolyzed medium containing microorganisms medicinally

Abstract

A method for treating a vaginal disease by applying a hydrolyzed product in a variety of ways including preferably intravaginal, as well as oral, rectal, or transcutaneous administration, inhalation, intravenous or intraperitoneal injection. The product is produced by providing at least one solid plant product reduced to small pieces and mixed with sugar and a biocompatible liquid for fermentation at a temperature of between 15 and 55 degrees C. until its acidity reaches the range of 300 to 900 Terner degrees. Alternatively, the product is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated with at least one from a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature for a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. This invention relates to a hydrolyzed medium used for the prevention of and treatment for urogenital infections, cancer and endometriosis.

1 . A method for treatment and prophylaxis of a vaginal disease comprising the steps of providing a hydrolyzed medium with high acidity of at least 300 T 0 , said medium containing at least one non-pathogenic microorganism and highly concentrated products of metabolism thereof by fermenting a mixture for about 3-14 days at about 15-55 degrees C., said mixture comprising at least one solid food ingredient in small pieces, at least one biocompatible liquid ingredient and at least one sugar ingredient; and applying said medium to a patient.  
     
     
         2 . The method as in  claim 1 , wherein said step of providing said medium including producing said medium by following steps comprising of: 
 A) providing at least one solid food ingredient reduced to small pieces;    B) providing at least one biocompatible liquid ingredient containing at least one non-pathogenic microorganism;    C) mixing said solid food ingredient with said biocompatible liquid ingredient in proportions of about 10-90% liquid to about 70-5% solid food by weight;    D) adding sugar by mixing it into the mixture at about 0.1-30% by weight; and    E) fermenting the mixture at 15-55 degrees C. until acidity reaches at least about 300 T 0 ;    whereby obtaining high acidity medium with high concentration of microorganisms and products of their metabolism.    
     
     
         3 . The method of  claim 2 , wherein said solid food ingredient is a plant.  
     
     
         4 . The method as in  claim 3 , wherein said plant is selected from the group consisting of vegetables, herbs, grains, berries and fruits.  
     
     
         5 . The method as in  claim 2 , wherein said biocompatible liquid ingredient is selected from the group consisting of water, juice, milk, whey, and combination of whey and milk.  
     
     
         6 . The method as in  claim 2 , wherein said non-pathogenic microorganism is a non-pathogenic bacteria or yeast.  
     
     
         7 . The method as in  claim 6 , wherein said non-pathogenic bacteria are selected from the group consisting of Lactobacilli, Bifidobacteria, Streptococci, Pediococci, Leuconostoc, Propionic and Acetic bacteria.  
     
     
         8 . The method as in  claim 7 , wherein said Lactobacilli are selected from the group consisting of  Lactobacillus Acidophilus, Lactobacillus Bifidus, Lactobacillus Brevis, Lactobacillus Bulgaricus, Lactobacillus Delbrueckii, Lactobacillus Casei, Lactobacillus Cellobiosus, Lactobacillus Fermentum, Lactobacillus Gasseri, Lactobacillus Helveticus, Lactobacillus Johnsonii, Lactobacillus Lactis, Lactobacillus Leichmannii, Lactobacillus Plantarum, Lactobacillus Reuteri, Lactobacillus Rhamnosus, Lactobacillus sakei, Lactobacillus Salivarius, Lactobacillus Thermophilus  and  Lactobacillus Xylosus.    
     
     
         9 . The method as in  claim 7 , wherein said Bifidobacteria are selected from the group consisting of  Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium cereus, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum , and  Bifidobacterium thermophilum.    
     
     
         10 . The method as in  claim 7 , wherein said Streptococci are selected from the group consisting of  Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus thermophilus , and  Streptococcus faecium.    
     
     
         11 . The method of  claim 2 , wherein said solid food ingredient is a solid plant, said step (A) further including providing a high protein ingredient reduced to small pieces, said step (C) including mixing said plant, high protein, and liquid ingredients with sugar in proportions by weight of about 20-85% liquid to 15-80% solids, and said fermenting step (E) carried out for 3 to 14 days.  
     
     
         12 . The method of  claim 11 , wherein said plant ingredient is selected from the group consisting of vegetables, herbs, berries, grains, and fruits.  
     
     
         13 . The method of  claim 11 , wherein said high protein ingredient is an offal product.  
     
     
         14 . The method of  claim 11 , wherein said high protein ingredient is a sea product.  
     
     
         15 . The method of  claim 11 , wherein the step (E) of fermenting is conducted at a temperature of about 35-47 degrees C. for about 3-14 days.  
     
     
         16 . The method as in  claim 1 , wherein said step of providing said medium including providing said medium with high acidity of at least 400 T 0 .  
     
     
         17 . The method as in  claim 1 , wherein said vaginal disease is a disease selected from a group consisting of urogenital infection, cancer of the uterus, cancer of the ovary, and endometriosis.  
     
     
         18 . The method as in  claim 17 , wherein said urogenital infection is selected from a group consisting of bacterial vaginosis, urinary and vagina tract infection, yeast vaginitis, gonorrhea, human immunodeficiency virus infection, herpes, and chlamydia.