| Isolation of pseudomonas alcaligenes for bio-decaffeination of caffeine containing solutions -> Monitor Keywords |
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Isolation of pseudomonas alcaligenes for bio-decaffeination of caffeine containing solutionsRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Fermentation ProcessesIsolation of pseudomonas alcaligenes for bio-decaffeination of caffeine containing solutions description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20070036880, Isolation of pseudomonas alcaligenes for bio-decaffeination of caffeine containing solutions. Brief Patent Description - Full Patent Description - Patent Application Claims
[0001] The present application is a divisional application of co-pending U.S. application Ser. No. 10/400,311 filed on Mar. 27, 2003, hereby incorporated by reference herein. FIELD OF THE PRESENT INVENTION [0002] The present invention relates to a simple, safe, and efficient process for the complete bio-decaffeination of caffeine-containing solutions using fungus Pseudomonas alcaligenes CFR 1708, a method of isolating pseudomonas alcaligenes CFR 1708 useful for the bio-decaffeination of caffeine-containing solutions, a Pseudomonas alcaligenes strain of accession number CFR 1708, and a decaffeinated solution obtained by aforementioned process. BACKGROUND [0003] Caffeine (C.sub.8H.sub.10N.sub.4O.sub.2) is an alkaloid naturally occurring in coffee and coca beans cola nuts and tea leaves. Caffeine is described as a methylated xanthine alkaloid derivative (1,3-7 Trimethyl xanthine). Caffeine is water soluble above 175.degree. F. and is soluble in methanol, ethanol etc. In mammals ingested caffeine is rapidly absorbed, metabolized and excreted in the urine as methyl Xanthine derivatives. Caffeine is mildly stimulating and is used as a therapeutic agent. [0004] Caffeine has become a ubiquitous drug. Caffeine is widely distributed in pharmaceutical preparations and beverages. It has a variety of biological effects. It stimulates the central nervous system, shows toxicity when fed excessively and is even mutagenic in-vitro. Theobromine shows caffeine like pharmacological activities but does not cause excessive reaction as caffeine, so used as diuretic. [0005] Many of the physiological effects of coffee beverage are due to their caffeine content. Dr. Karal Wimmer of Germany invented the process of removing caffeine from coffee. This process is known as decaffeination and the product is known as "Caffeine free Coffee" Reference may be made to the work on Coffee Solubilization: Commercial Processes and Techniques, Pintauro and Nicholas, D., (1975), wherein they have used methylene chloride for decaffeination of coffee. The drawback of this process is that the flavor elements and oil are drawn off from the beans; presence of residual solvent, which is not safe for human health and the time taken for the whole process, is more than 24 hours. [0006] Reference may be made to the work of Zeller and Saleeb, Proceedings of 18.sup.th ASIC Colloquium (Helsinki), 168-172, (1999), wherein they have reported decaffeination of coffee beans using Ethyl Acetate. The drawback of this method is, it involves the use of organic solvent, which makes the process hazardous to health, expensive, time consuming and highly labour intensive. [0007] Reference may be made to Hinman and Saleeb (1984), (General Foods Corp.), European Patent No.: EP-0140269, Coffee Technology; wherein they have reported the decaffeination of coffee by Charcoal or carbon. The drawbacks of this process are loss of flavor elements and colour, presence of residual caffeine in the product in addition to the longer time duration involved in the whole process. [0008] Reference may be made to a patent by General Foods Corporation, USA, (1973), U.S. Pat. No. 1,313,047, Coffee Technology, wherein they have reported the use of Triglycerides. The drawbacks of this process are the loss of flavor and incomplete removal of caffeine from the final product. [0009] Reference may be made to the work of Katz, S. N, Coffee Technology, (1987), wherein he has reported the use of supercritical CO.sub.2 for decaffeination. The drawback of this process is that although it does not affect the quality of the final product, it necessitates the extraction of caffeine to the surface of the bean by steam and involves very high costs and the caffeine is not completely removed from the final product. [0010] Reference may be made to the work of Michael Gluck and Franz Lingens (1987), Applied Microbiology and Biotechnology, 334-340, on the studies on microbial production of theobromine and heteroxanthine from caffeine wherein they have used a strain of Pseudomonas putida. The drawbacks of this process are that the cells grow very slow in the medium containing caffeine, degradation of caffeine was very slow and the accumulation of products was too low for commercial purposes and the products produced in this process have effects similar to that of caffeine. [0011] Reference may be made to the work of Wouter J. Middlehoven and Cor. M Bakker (1982) Eur. J Appl. Microbio. Biotechnol. 214-217, wherein they have reported the degradation of caffeine by immobilized cells of Pseudomonas putida strain C 3024 wherein they have immobilized the cells in beads of agar. The disadvantages of the process are the immobilization method tends to remove substances other than caffeine thus adversely affecting the flavor of roasted coffee and the growth yields of the cells are very low. [0012] Reference may be made to a Swiss patent by Robert, F. D., Nestle Group (1981) Patent No. CH626781 "Decaffeination process" on decaffeination of vegetable material when exposed to the microorganism of the species Acinetobacter. The disadvantage of this method is that caffeine removal from the coffee extract is very slow and only about half of the initial caffeine content is removed from the extract. [0013] Reference may be made to U.S. Pat. No. 4,228,191 (1980) wherein they have reported the use cell free extracts of Pseudomonad like organisms for decaffeination of aqueous caffeine containing liquids such as coffee extract. The disadvantage is the requirement of addition of cofactors for decaffeination, which are highly unstable. OBJECTS OF THE PRESENT INVENTION [0014] The main object of the present invention is to develop a simple, safe, and efficient process for the complete bio-decaffeination of caffeine-containing solutions using fungus Pseudomonas alcaligenes CFR 1708. [0015] Another main object of the present invention is to decaffeinate caffeine-containing solution of high caffeine concentration. [0016] Yet another object of the present invention is to develop a method for complete caffeine degradation. [0017] Still another object of the present invention is to develop a process for quick and efficient decaffeination [0018] Another main object of the present invention is to develop a method of isolating pseudomonas alcaligenes CFR 1708 useful for the bio-decaffeination of caffeine-containing solutions. [0019] Another main object of the present invention is to isolate a Pseudomonas alcaligenes strain of accession number CFR 1708. [0020] Another main object of the present invention is to develop a decaffeinated solution using aforementioned process. [0021] Another main objective of the present invention is to provide "a process for the bio-decaffeination of solutions containing caffeine", which obviates the drawbacks detailed above. Continue reading about Isolation of pseudomonas alcaligenes for bio-decaffeination of caffeine containing solutions... 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