Chia Protein Infant Formula for Gut Barrier Repair
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Solution Overview
Problem
Current infant formulas and nutritional compositions often disrupt tight junctions in the gut, leading to increased intestinal permeability, allergenicity, high electrolyte loads, and cumulative estrogen effects, which can result in various health issues.
Innovation Solution
A nutritional composition featuring a non-soy-based plant protein source, primarily comprising chia protein, with optional inclusion of hemp protein, amino acids, prebiotics, probiotics, and other nutrients, designed to maintain a balanced protein and fiber profile while supporting gut health.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cow's milk or soy-based proteins are used in infant formulas, then protein nutrition is provided, but intestinal permeability increases and tight junctions are disrupted
Solution Approach 1:
The patent extracts and eliminates the harmful components (allergenic proteins, phospholipase C, sucrose monoester fatty acid) from the nutritional composition while retaining the beneficial nutritional functions. This is achieved by using extensively hydrolyzed protein and avoiding soy-based ingredients that contain these harmful substances.
Solution Approach 2:
The patent converts the potentially harmful effect of protein allergens into a beneficial outcome by using extensively hydrolyzed protein, which breaks down allergenic structures into non-allergenic peptides and amino acids that still provide nutritional value but do not trigger immune responses or disrupt tight junctions.
2Object-affected harmful factors
If soy-based protein is used to avoid cow's milk allergens, then allergenicity is reduced, but cumulative estrogen effects and phytoestrogen exposure occur
Solution Approach 1:
The patent extracts and eliminates soy-based ingredients entirely from the formulation, removing the source of phytoestrogens and cumulative estrogen effects while maintaining the hypoallergenic properties through use of extensively hydrolyzed cow's milk protein or other non-soy plant proteins.
3Adaptability or versatility
If sucrose monoester fatty acid or sodium caprate is used as additives, then formulation flexibility is improved, but tight junctions are disrupted and intestinal permeability increases
Solution Approach 1:
The patent removes harmful additives such as sucrose monoester fatty acid and sodium caprate from the formulation, eliminating their tight junction-disrupting effects while maintaining formulation flexibility through use of safe alternatives that do not compromise intestinal barrier function.
4Object-affected harmful factors
If extensively hydrolyzed protein is used, then allergenicity is reduced and tight junctions are preserved, but manufacturing complexity increases
Solution Approach 1:
The patent applies preliminary action by pre-hydrolyzing proteins during the manufacturing process to break down allergenic structures before the final product is formed. This extensive hydrolysis is performed as a controlled step in the formulation process, creating a stable end product with reduced allergenicity that does not require complex post-processing.
Data Source
AI summary
Provided are nutritional compositions having a non-soy-based plant protein component that includes chia proteins. Further disclosed are nutritional compositions having a non-soy-based plant protein source at a level of about 1 g/100 Kcal to about 9.5 g/100 Kcal, wherein at least about 30% of the protein source is a source of chia protein having a protein level of at least about 50% and a fiber level no greater than about 6%. The nutritional compositions disclosed are suitable for administration to human subjects, such as infants.