Fermented Composition for Intestinal Short-Chain Fatty Acid Production
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Solution Overview
Problem
Short-chain fatty acids, such as butyric acid and propionic acid, are difficult to ingest due to their odor, taste, and low absorbability, making it challenging to increase their production in the intestine through dietary means, despite their benefits in intestinal health and immune function.
Innovation Solution
A prebiotic food product featuring a fermented composition made from specific fruits, vegetables, cereals, beans, seaweeds, and saccharoses, which undergoes fermentation and maturation to increase the production of beneficial intestinal bacteria like Bifidobacterium longum and Lactobacillus acidophilus, promoting the production of short-chain fatty acids like acetate, butyrate, isobutyrate, and propionate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If short-chain fatty acids are directly ingested as supplements, then the amount of short-chain fatty acids in the intestine increases, but the product has poor acceptability due to odor, taste, and low absorbability
Solution Approach 1:
The patent uses prebiotic substances (oligosaccharides, inulin, fructooligosaccharide) as intermediaries to indirectly increase short-chain fatty acid production. Instead of directly administering short-chain fatty acids which have poor acceptability, the prebiotics serve as substrates that intestinal bacteria ferment to produce the desired fatty acids endogenously, thus avoiding the odor and taste problems while achieving the therapeutic effect
Solution Approach 2:
The invention enables the intestinal tract to self-produce short-chain fatty acids through the fermentation of prebiotic substrates by native intestinal bacteria. This self-service mechanism allows the body to generate the required substances internally, bypassing the need for direct supplementation and its associated acceptability issues
2Quantity of substance
If intestinal bacteria are stimulated to produce short-chain fatty acids through prebiotics, then the production of beneficial bacteria increases, but the complexity of the fermented composition formulation increases
Solution Approach 1:
The patent specifies precise parameter ranges for multiple components in the fermented composition, including water content (5-20%), protein (1-10%), fat (0.1-5%), carbohydrate (20-70%), fiber (1-10%), ash (0.1-5%), and specific amino acid contents. These controlled parameters ensure consistent fermentation outcomes and bacterial growth while managing formulation complexity through standardized specifications
Solution Approach 2:
The invention creates a composite fermented composition combining multiple prebiotic substrates (oligosaccharides, inulin, fructooligosaccharide), fermentation products, and specific amino acids in defined proportions. This composite approach synergistically supports diverse beneficial bacteria while maintaining manageable formulation complexity through established compositional guidelines
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 fermented composition enhances the abundance ratio of intestinal bacteria producing short-chain fatty acids, increasing their levels in the large intestine, thereby supporting intestinal health and immune function without directly ingesting these acids.
Implementation Method 1
the fermented composition is obtained by fermentation and maturation of one or more kinds of fruits selected from an apple, a persimmon, a banana
Data Source
AI summary
A prebiotic food product which increases a short-chain fatty acid in an intestine is provided, where the prebiotic food product mainly contains a fermented composition obtained by fermenting and maturing a plurality of ingredients including fruits, citrus, root vegetables such as a burdock and a carrot, cereals, sesames, seaweeds and saccharoses.