Bacterial Fermentate Compositions for VSC Reduction and Biofilm Disruption
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Solution Overview
Problem
Halitosis, characterized by the buildup of volatile sulfur compounds (VSCs) in the oral cavity, is a common oral health issue for which existing treatments are inadequate in effectively reducing VSC production and biofilm disruption.
Innovation Solution
Compositions comprising fermentates of bacterial strains, such as Bacillus subtilis, Pediococcus pentosaceus, and Lactiplantibacillus plantarum, which disrupt biofilms, reduce VSC production, and produce antioxidants to mitigate VSCs, optionally combined with additional components like vitamins and polyphenols to enhance VSC-reducing abilities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If existing treatments are used for halitosis, then they are simple to apply, but they are inadequate in effectively reducing VSC production and biofilm disruption
Solution Approach 1:
The patent employs composite materials by combining fermentates from multiple bacterial strains (Bacillus subtilis, Pediococcus pentosaceus, Lactiplantibacillus plantarum) with additional functional components like vitamins and polyphenols. This composite approach creates a synergistic formulation where each component contributes specific functions: B. subtilis fermentate disrupts biofilms and reduces VSCs, P. pentosaceus fermentate produces antioxidants, and L. plantarum fermentate enhances overall efficacy. The combination achieves superior halitosis treatment effectiveness that individual components cannot accomplish alone.
Solution Approach 2:
The patent merges multiple bacterial fermentates into a single therapeutic composition, integrating their complementary functions. The fermentates are combined in specific proportions and merged with additional active ingredients to create a unified formulation that simultaneously addresses biofilm disruption, VSC reduction, and antioxidant protection against malodor.
2Reliability
If fermentates of multiple bacterial strains are combined, then VSC-reducing ability is enhanced, but manufacturing complexity increases
Solution Approach 1:
The patent applies segmentation by producing fermentates from different bacterial strains separately through independent fermentation processes, then combining them in defined proportions. This allows each bacterial strain to be optimized and manufactured independently, ensuring consistent quality and efficacy of each fermentate component before integration into the final composite formulation.
Solution Approach 2:
The patent utilizes parameter changes by controlling fermentation conditions (temperature, pH, time, substrate composition) for each bacterial strain to optimize fermentate production. By adjusting these parameters, the patent maximizes the production of beneficial compounds (proteases, antioxidants, organic acids) while maintaining manufacturing efficiency and scalability.
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
The compositions effectively reduce VSC abundance, disrupt biofilms, and alleviate halitosis symptoms by inhibiting VSC production and plaque/tartar accumulation, thereby improving oral health.
Implementation Method 1
The fermentates are capable of effectively decreasing volatile sulfur compounds (VSCs)... These compounds are byproducts of bacterial metabolism
Implementation Method 2
A composition described herein may comprise a fermentate of a bacterial strain that produces an antioxidant, which can absorb free radicals of VSCs, thereby mitigating VSCs' contribution to malodor
Implementation Method 3
In addition to the benefits of organic acids in reducing the oral microenvironment pH, thereby hindering VSC production and/or growth of VSC-producing microorganisms
Data Source
AI summary
Some aspects of the disclosure relate to compositions comprising fermentates of bacterial strains capable of reducing volatile sulfur compounds (VSCs) in an environment, nutritional supplements, dental supplements, and food products containing such fermentates, and methods of use thereof.