Equol Food Composition pH Control for Purity and Recovery
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Solution Overview
Problem
Existing methods struggle to produce equol efficiently and prevent microbial contamination in food compositions containing equol, particularly due to individual differences in human metabolism and the need for specific bacteria to produce equol, and there is a lack of specific pH control in existing equol production processes.
Innovation Solution
A food composition with adjusted pH, ranging from 3 to 5 or 7 to 11, using organic or inorganic acids/hydroxides to stabilize equol production and prevent microbial growth, combined with a method involving culturing equol raw materials with microorganisms and pH adjustment to enhance recovery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If equol is produced using anaerobic fermentation with microorganisms, then equol production capability is improved, but microbial contamination risk increases
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the fermented product to specific ranges (pH 2.0-4.0 or pH 7.0-11.0) to simultaneously preserve equol production capability and prevent microbial contamination. This pH adjustment creates an environment that inhibits microbial growth while maintaining equol stability and activity.
Solution Approach 2:
The patent converts the harmful effect of microbial contamination into a beneficial outcome by using controlled fermentation with specific microorganisms to produce equol, then applying pH adjustment to eliminate remaining microbial risks. The fermentation process itself is transformed from a potential contamination source into a controlled production method that generates the desired equol product.
2Object-affected harmful factors
If pH is adjusted to prevent microbial growth, then microbial contamination is reduced, but equol stability may be affected
Solution Approach 1:
The patent identifies specific pH ranges (pH 2.0-4.0 and pH 7.0-11.0) that simultaneously achieve microbial inhibition and equol stability. These parameter ranges were determined through experimentation to optimize both safety and product stability, resolving the contradiction between contamination prevention and compound stability.
3Productivity
If equol is produced in vitro using anaerobic microorganisms, then equol production is enabled, but recovery efficiency is insufficient
Solution Approach 1:
The patent uses pH adjustment as a critical parameter change to improve equol recovery efficiency. By adjusting the pH to specific ranges, the patent enhances equol solubility and facilitates its separation from the fermentation medium, thereby reducing losses and improving overall recovery efficiency without compromising production levels.
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 method provides an equol-containing food composition that prevents microbial contamination and enables efficient recovery of equol, ensuring stability and purity.
Implementation Method 1
attempts have been made to produce equol in vitro using anaerobic microorganisms such as lactic acid bacteria
Implementation Method 2
daidzein is enzymatically converted to O-desmethylangolensin (O-DMA) or equol via dihydrodaidzein by the action of enterobacteria
Implementation Method 3
the food composition is a liquid food composition having an adjusted pH or a dried product thereof
Data Source
AI summary
The present disclosure provides an equol-containing food composition and a method for producing the same.