Fat-Binding Inclusion Complexes for Dietary Fat Reduction
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Solution Overview
Problem
Current food products lack effective mechanisms for binding dietary fats in the gastrointestinal tract, which can lead to excessive fat absorption, and existing solutions do not efficiently provide nutritional or flavor-enhancing benefits while reducing fat absorption.
Innovation Solution
Development of ingestible beverages or food products containing cyclodextrin or amylose as host molecules that form inclusion complexes with guest molecules like arginine, allowing for the replacement of arginine with fatty molecules in the gastrointestinal tract, thereby binding and removing dietary fats while potentially providing nutritional or flavor-enhancing benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cyclodextrin or amylose is used to form inclusion complexes with guest molecules in food products, then fat binding capacity is improved, but the complexity of the composition increases
Solution Approach 1:
The composition is segmented into distinct functional components: host molecules (cyclodextrin/amylose) for fat binding, guest molecules (arginine, vitamins, flavor compounds) for nutritional enhancement, and optional adjuvants. This segmentation allows each component to perform its specific function independently while maintaining overall system effectiveness.
Solution Approach 2:
The host molecules serve multiple functions: they bind to guest molecules to form inclusion complexes, provide structural framework, enable controlled release in gastrointestinal tract, and facilitate fat binding. This multi-functionality reduces the need for separate components and simplifies the overall composition.
2Reliability
If preformed inclusion complexes are used to deliver host molecules to the gastrointestinal tract, then the effectiveness of fat binding is improved, but the manufacturing process becomes more complex
Solution Approach 1:
The inclusion complexes are preformed during manufacturing to ensure stable delivery of host molecules to the gastrointestinal tract. This preliminary action guarantees that the host-guest complexes remain intact during storage and digestion, enabling effective fat binding only when needed in the gastrointestinal environment.
Solution Approach 2:
The manufacturing process utilizes controlled parameter changes (temperature, pH, solvent conditions) to form stable inclusion complexes. By optimizing these parameters, the complexes achieve desired stability for delivery while maintaining ease of manufacture through standardized processing conditions.
3Quantity of substance
If the host molecule forms a stable inclusion complex with a guest molecule, then the guest molecule can be delivered to the gastrointestinal tract, but the guest molecule may not be readily replaced by fatty molecules
Solution Approach 1:
The inclusion complex is designed with dynamic binding characteristics that allow it to remain stable during storage and initial digestion, ensuring guest molecule delivery. However, the complex becomes labile under gastrointestinal conditions (pH changes, enzymatic activity), enabling the guest molecule to be replaced by fatty molecules for effective fat binding.
Solution Approach 2:
The complex exhibits different stability characteristics in different environments: stable in the upper gastrointestinal tract for delivery purposes, but labile in the lower gastrointestinal tract where fat binding is needed. This spatial variation in binding strength ensures both delivery and effectiveness.
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 proposed solution effectively reduces dietary fat absorption by forming stable inclusion complexes with cyclodextrin or amylose, allowing for the binding and removal of fats while potentially offering nutritional or flavor-enhancing benefits, thus addressing the limitations of existing technologies.
Implementation Method 1
An inclusion complex is a chemical complex formed between two or more compounds, where a first compound (also referred to as a host) has a structure that defines a space into which a molecule of a second compound (also referred to as a guest) fits and non-covalently associates with the first compound.
Implementation Method 2
the interior of the toroid, while not hydrophobic, is considerably less hydrophilic than the surrounding aqueous environment, and thus is able to host (i.e. bind) hydrophobic molecules such as fats and fatty acids
Data Source
Figure 1
Figure 2~3
AI summary
A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin derivatives thereof, and mixtures thereof. The fat-binding composition may be in the form of a tablet or powder, for example, and may be incorporated into a food or beverage product. If in the form of a powder or tablet, the composition may optionally contain a carbonation-forming component and may be dissolved in carbonated or non-car-bonated water. The fat-binding composition may also be employed in a method for binding fat ingested by an animal which includes having the animal ingest the composition, or a food or beverage product containing the same.