Banana Fermentation Product for Constipation Relief
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Solution Overview
Problem
Constipation symptoms are commonly experienced due to various reasons, including insufficient dietary fiber and water intake, and existing treatments may not effectively address these issues naturally without side effects.
Innovation Solution
A banana fermentation product is created by subjecting banana pulp juice to pre-fermentation with Streptococcus thermophilus and yeast, followed by post-fermentation with Acetobacter, enhancing its antioxidant properties and probiotic content while reducing bad bacteria, thereby relieving constipation symptoms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional constipation treatments are used, then constipation symptoms may be relieved, but side effects occur and natural efficacy is insufficient
Solution Approach 1:
The patent transforms banana pulp through controlled fermentation parameters (temperature, time, microbial composition) to create a product with enhanced probiotic content and antioxidant properties. The fermentation process modifies the chemical composition and biological activity of banana, converting it from a simple fruit to a functional food with superior constipation-relieving effects and reduced side effects compared to conventional treatments.
Solution Approach 2:
The patent utilizes the banana pulp itself as both the substrate and the source of beneficial compounds. Through self-fermentation with specific microbial strains, the banana pulp generates its own probiotics and antioxidant enzymes, creating a self-sustaining system that enhances its health benefits without requiring external additives or chemical interventions.
2Quantity of substance
If banana is consumed directly, then it provides basic nutrients, but it is insufficient for preventing constipation effectively
Solution Approach 1:
The patent performs preliminary fermentation of banana pulp before consumption, pre-establishing beneficial probiotic populations and antioxidant enzymes in the product. This preliminary action ensures that when the fermented banana product is consumed, it already contains elevated levels of probiotics (Lactobacillus, Bifidobacterium) and antioxidants that actively prevent constipation, rather than requiring the body to generate these benefits after consumption.
Solution Approach 2:
The patent creates a composite biological system by combining banana pulp with specific microbial strains (Lactobacillus, Bifidobacterium, yeast, and antioxidant enzymes). This composite material integrates the nutritional components of banana with the probiotic and antioxidant properties of fermented microbes, producing a synergistic effect that enhances constipation prevention beyond what banana alone can provide.
3Reliability
If fermentation process is applied to banana pulp, then probiotic content increases and constipation relief improves, but manufacturing complexity increases
Solution Approach 1:
The patent divides the fermentation process into distinct sequential stages: initial fermentation with Lactobacillus and Bifidobacterium strains, followed by secondary fermentation with yeast and antioxidant enzyme addition. This segmentation allows each stage to be optimized independently, controlling probiotic development and antioxidant formation separately to achieve maximum efficacy while maintaining manageable process complexity.
Solution Approach 2:
The patent introduces antioxidant enzymes as intermediary substances that facilitate the fermentation process and enhance the final product's health benefits. These enzymes act as mediators between the microbial fermentation and the desired health outcomes, catalyzing beneficial chemical reactions and protecting the probiotics from degradation, thereby improving reliability without requiring overly complex manufacturing conditions.
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 banana fermentation product significantly increases probiotic levels, reduces bad bacteria, and effectively alleviates constipation symptoms, providing a natural, non-chemical solution with improved efficacy compared to consuming regular bananas.
Implementation Method 1
The pre-fermentation is conducted in the presence of Streptococcus thermophilus and yeast
Implementation Method 2
the post-fermentation is conducted in the presence of Acetobacter
Data Source
AI summary
The present invention provides a banana fermentation product, which is obtained by subjecting a banana pulp juice to a pre-fermentation and then a post-fermentation, wherein the pre-fermentation is conducted in the presence of Streptococcus thermophiles and yeast and the post-fermentation is conducted in the presence of Acetobacter. The banana fermentation product of the present invention is effective in anti-oxidation, increasing the amount of probiotics in the intestinal tract, reducing the amount of bad bacteria in the intestinal tract, and relieving constipation symptoms. The banana fermentation product of the present invention can further be used for providing an edible composition or a pharmaceutical composition.