Capsinoid Troche for Dysphagia Without Pungency
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Solution Overview
Problem
Current agents for ameliorating dysphagia, such as those containing polyphenols or capsaicin, often cause pungent taste issues and are not effectively proven to improve dysphagia symptoms, particularly in elderly individuals and stroke patients with basal ganglion disorders, who are prone to pneumonia due to impaired swallowing reflexes.
Innovation Solution
A pharmaceutical or food composition containing capsinoid, specifically in the form of a troche with a capsinoid content of 1 nmol/kg to 10 mmol/kg, which is administered to induce or improve swallowing and cough reflexes without causing pungency, utilizing capsiate, dihydrocapsiate, or nordihydrocapsiate derived from non-pungent capsicum varieties like 'CH-19 sweet'.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If capsaicin is used in an amount sufficient to ameliorate dysphagia, then the swallowing reflex is improved, but pungent taste is caused
Solution Approach 1:
The patent changes the chemical parameter of the active ingredient from capsaicin to capsinoid, which has similar pharmacological effects on swallowing reflex but different sensory properties. This parameter change allows achieving the therapeutic effect without the harmful pungent taste, as capsinoids do not activate TRPV1 receptors in the same way capsaicin does
Solution Approach 2:
The patent converts the structure of capsaicin by replacing the fatty acid amide group with a fatty acid ester group to create capsinoid. This structural modification eliminates the pungent harmful effect while preserving the beneficial effect on swallowing reflex, effectively converting a harmful substance into a beneficial one
2Reliability
If polyphenol is used to ameliorate dysphagia, then the swallowing function is improved, but the effectiveness is not sufficiently proven
Solution Approach 1:
The patent employs a troche formulation, which is a simple, inexpensive, and easily administrable dosage form. This disposable-like approach provides immediate therapeutic effect without requiring complex delivery systems, making it practical for clinical use while demonstrating clear effectiveness
3Object-affected harmful factors
If a small amount of capsinoid is administered, then pungent taste is avoided, but the effectiveness for ameliorating dysphagia needs to be confirmed
Solution Approach 1:
The patent uses a small amount of capsinoid, which is sufficient to stimulate the swallowing reflex without causing pungent taste. This partial action approach achieves the minimum effective dose that provides therapeutic benefit while avoiding harmful side effects, demonstrating that less is more in this case
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 capsinoid composition effectively ameliorates dysphagia by improving swallowing reflex latency in a concentration-dependent manner, reducing the risk of aspiration pneumonia, while being easily ingested and minimizing pungency, thus enhancing the quality of life for dysphagia patients.
Implementation Method 1
The capsinoid, which is known as a capsicum component as well as capsaicin, is known to have an activation action on energy metabolism
Data Source
AI summary
Disclosed is an agent for ameliorating dysphagia containing capsinoid as an active ingredient. Also disclosed is a pharmaceutical composition or food composition containing the agent. The agent, pharmaceutical composition or food can be administered to a subject suffering from dysphagia such as elderly person.