Alfalfa Heat Shock Protein Microparticles for Targeted Immune Modulation
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Solution Overview
Problem
Current treatments for chronic inflammatory disorders and autoimmune diseases often involve vaccines or pharmaceutical compositions that may contain harmful antigens or contaminants, and existing food products do not effectively utilize heat shock proteins for therapeutic or prophylactic purposes.
Innovation Solution
A food product incorporating heat shock proteins or their hydrolysates from alfalfa or other plants, specifically designed for prophylactic or therapeutic use in chronic inflammatory disorders and autoimmune diseases, which are free from external antigens and contaminants, and may be administered as part of a normal diet or through enteral feeding, utilizing microparticles with enteric encapsulating materials for targeted release.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If vaccines or pharmaceutical compositions are used to treat chronic inflammatory disorders, then therapeutic effect is achieved, but harmful antigens or contaminants are introduced
Solution Approach 1:
The patent extracts and utilizes only the beneficial heat shock protein component from plant sources, separating it from the harmful antigens and contaminants that are inherently present in vaccine-based approaches. This extraction principle allows achieving therapeutic effects while eliminating the harmful side effects associated with traditional vaccine compositions.
Solution Approach 2:
The patent employs plant-derived heat shock proteins as a temporary, natural intervention that can be administered through food products rather than requiring long-term commitment to vaccine regimens. This approach uses readily available plant materials to provide therapeutic benefit without the persistent risks of vaccine-containing antigens.
2Reliability
If heat shock proteins are used in food products, then therapeutic benefits are provided, but delivery to target site is compromised
Solution Approach 1:
The patent introduces microparticles with enteric encapsulating materials as intermediaries to protect heat shock proteins from degradation in the gastrointestinal tract. These microparticles serve as carriers that facilitate the delivery of heat shock proteins to the intended target site in the digestive system, enabling oral administration to be effective.
Solution Approach 2:
The patent uses enteric encapsulating materials as flexible protective shells around heat shock protein-containing microparticles. These thin film encapsulations protect the therapeutic proteins from harsh gastric conditions while allowing controlled release at the target site, thus solving the delivery challenge.
3Reliability
If microparticles with enteric encapsulating materials are used, then targeted release is achieved, but product complexity increases
Solution Approach 1:
The patent achieves targeted release by changing the chemical parameters of the encapsulating material to be pH-responsive. The enteric coating remains intact in acidic gastric environments and dissolves at the higher pH of the intestine, providing automatic targeted delivery without complex control mechanisms. This parameter-based control simplifies the overall system design.
Data Source
AI summary
The invention relates to a heat shock protein from alfalfa and/or a hydrolysate of a heat shock protein from alfalfa in the manufacture of a food product for the prophylactic or therapeutic treatment of a chronic inflammatory disorder. Further, the invention relates to a clinical food product comprising heat shock protein from alfalfa and/or a hydrolysate of a heat shock protein from alfalfa.