Anhydro-Subunit Oligosaccharide Preparations for Feed Analysis

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Solution Overview

Problem

Existing methods for producing oligosaccharides face challenges in controlling chemical and physical properties, and detecting or quantifying oligosaccharide additives in nutritional compositions due to structural similarities with other carbohydrates.

Innovation Solution

The development of synthetic oligosaccharide preparations containing anhydro-subunits, which can be detected and quantified by mass spectrometry, and are manufactured through controlled sugar polymerization and condensation reactions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If enzymatic hydrolysis is used to produce oligosaccharides under mild reaction conditions, then the chemical and physical properties are better controlled, but the process is limited by enzyme thermostability and may generate degradation side products

Engineering Contradiction:

Improvecontrol of chemical and physical propertiesVSAvoidenzyme thermostability

Core Design Contradiction:

Manufacturing precisionVSReliability

Solution Approach 1:

The patent changes the reaction parameters by using chemical hydrolysis with controlled temperature, pH, and time conditions instead of enzymatic hydrolysis. This allows production of oligosaccharides with specific degree of polymerization and structural properties while avoiding enzyme stability limitations and degradation side products.

Inventive Principle:

Principle #35Parameter changes

2Productivity

If chemical hydrolysis is used to produce oligosaccharides, then the productivity is higher, but it requires harsh reaction conditions and difficult control of chemical and physical properties

Engineering Contradiction:

Improveproduction efficiencyVSAvoidcontrol of chemical and physical properties

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The patent optimizes chemical hydrolysis parameters including temperature (60-120°C), pH (2-7), and reaction time to achieve high productivity while maintaining precise control over oligosaccharide properties such as degree of polymerization and structural characteristics.

Inventive Principle:

Principle #35Parameter changes

3Reliability

If oligosaccharide preparations are added to nutritional compositions, then the health and performance of animals are improved, but it is challenging to detect or quantify the oligosaccharide preparation due to structural similarities with other carbohydrates

Engineering Contradiction:

Improvehealth and performance benefitsVSAvoiddetection and quantification of oligosaccharides

Core Design Contradiction:

ReliabilityVSDifficulty of detecting and measuring

Solution Approach 1:

The patent employs analytical methods that detect specific structural features of oligosaccharides, such as reducing sugar activity and specific chromatic responses, to enable differentiation and quantification from other carbohydrates in nutritional compositions.

Inventive Principle:

Principle #32Color changes

Solution Approach 2:

The patent uses advanced analytical techniques including mass spectrometry, nuclear magnetic resonance (NMR), and high-performance liquid chromatography (HPLC) to replace conventional detection methods, enabling precise identification and quantification of oligosaccharides based on their unique molecular structures.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

Enables the production of oligosaccharides with desired properties and facilitates their detection and quantification in animal feed compositions, enhancing their prebiotic utility and health benefits.

Implementation Method 1

the DP1 and DP2 fractions each independently comprises from about 0.5% to about 15% of anhydro-subunit containing oligosaccharides by relative abundance as measured by mass spectrometry

Methodology Applied

Scientific EffectMass spectrometry:

Implementation Method 2

the method of manufacturing comprises controlling the water content, reaction time, and reaction temperature during the sugar polymerization and/or condensation reaction

Methodology Applied

Scientific EffectPolymerization:

Implementation Method 3

the method of manufacturing comprises controlling the water content, reaction time, and reaction temperature during the sugar polymerization and/or condensation reaction

Methodology Applied

Scientific EffectCondensation reaction:

Data Source

PatentEP4613755A1Oligosaccharide preparations and compositions

Publication Date: 2025.09.10 DSM IP ASSETS BV

AI summary

The present disclosure relates oligosaccharide preparations suitable for use in nutritional compositions such as animal feed and methods of manufacturing the described oligosaccharide preparations. The present disclosure further relates to nutritional compositions that comprise the oligosaccharide preparations. The disclosed oligosaccharide preparations can be advantageous as an animal feed due to, at least in part, their prebiotic utility and the presence of anhydro-subunit containing oligosaccharides, which can be used to detect and/or determine the presence and content of the disclosed oligosaccharide preparations in the nutritional composition.