Bacteroides xylanisolvens Probiotic Strain Safety
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Solution Overview
Problem
Current probiotic strains mainly from the genera Lactobacillus and Bifidobacterium are preferred due to safety concerns, limiting the use of potentially healthier microorganisms like Bacteroides, which are underutilized despite their beneficial metabolic activities and immunomodulatory effects, due to pathogenic risks associated with some Bacteroides species.
Innovation Solution
The use of Bacteroides xylanisolvens microorganisms, which are classified as low-risk and safe for human consumption, as food additives or starter cultures in fermented foods, producing short-chain fatty acids with health-promoting properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If Bacteroides species are used as probiotic strains, then health benefits and metabolic activities are improved, but safety concerns and pathogenic risks increase
Solution Approach 1:
The patent applies local quality by selecting a specific strain (Bacteroides xylanisolvens DSM 23964) with distinct safety characteristics from the broader Bacteroides genus. This strain was specifically chosen and characterized to possess low pathogenicity while maintaining the beneficial metabolic activities of the genus, thus resolving the contradiction between health benefits and safety concerns.
Solution Approach 2:
The patent applies parameter changes by modifying the safety parameters of Bacteroides through selective strain isolation and characterization. The specific strain DSM 23964 was selected based on its safety profile, including absence of virulence factors and low pathogenicity, thereby changing the safety parameter from high risk (generic Bacteroides) to low risk (specific strain), while preserving health benefits.
2Object-affected harmful factors
If traditional probiotic strains (Lactobacillus, Bifidobacterium) are used, then safety is improved, but health benefits and metabolic diversity are limited
Solution Approach 1:
The patent applies the intermediary principle by introducing Bacteroides xylanisolvens as a intermediate solution between traditional safe probiotics and risky Bacteroides species. This intermediate strain provides access to the beneficial metabolic activities of Bacteroides (such as carbohydrate fermentation and bile acid transformation) while maintaining safety through careful strain selection and characterization, thus bridging the gap between safety and health benefits.
3Reliability
If Bacteroides ovatus is used, then metabolic activities are improved, but pathogenic risk increases due to classification as opportunist pathogen
Solution Approach 1:
The patent applies the extraction principle by separating the desirable metabolic properties of Bacteroides from the harmful pathogenic characteristics. Through careful strain selection, the patent extracts and utilizes only the beneficial aspects (carbohydrate fermentation, nitrogenous substance utilization, bile acid transformation) while excluding strains with pathogenic potential, thereby achieving metabolic benefits without pathogenic risk.
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
Bacteroides xylanisolvens microorganisms demonstrate low pathogenicity, safety, and health benefits, such as producing short-chain fatty acids with cholesterol-reducing and anti-carcinogenic effects, without adverse side effects, facilitating their use in food products and fermentation processes.
Implementation Method 1
Bacteroides possess unique metabolic activities involved in the fermentation of carbohydrates
Data Source
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AI summary
The present invention pertains to food products comprising microorganisms of the species Bacteroides xylanisolvens, in particular fermented food and probiotic food. These microorganisms are particularly characterized as having a very low pathogenicity and a high safety for human consumption.Furthermore, methods for producing said food products, in particular by fermentation, as well as suitable bacterial strains Bacteroides xylanisolvens of are provided.