Fermented Infant Formula Reducing Protease Secretion
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Solution Overview
Problem
Existing infant formulas face challenges in regulating protein digestion, leading to excessive proteolytic activity, which results in energy loss, gastrointestinal discomfort, and increased risk of intestinal infections, while insufficient digestion impairs growth and development.
Innovation Solution
A fermented infant formula containing at least 10% protein fermented by lactic acid bacteria, which reduces endogenous proteolytic enzyme secretion and improves protein digestibility, mimicking the digestive profile of breastfed infants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If protease secretion is increased to improve protein digestion, then protein digestibility is improved, but energy loss and amino acid loss increase due to protease resistance to proteolysis
Solution Approach 1:
The patent applies preliminary action by pre-fermenting milk with lactic acid bacteria before infant consumption. This fermentation process partially breaks down proteins and creates a more digestible substrate, so that when infants consume the fermented milk, their own protease secretion is reduced while protein digestibility is maintained or improved. The preliminary biochemical modification eliminates the need for excessive endogenous protease secretion.
2Manufacturing precision
If protease secretion is increased to improve protein digestion, then protein digestibility is improved, but harmful metabolites such as phenol, indol, and amines are formed due to colonic fermentation
Solution Approach 1:
The fermentation process is applied in advance to modify the protein substrate before it reaches the infant's colon. Lactic acid bacteria pre-digest proteins through fermentation, producing lactic acid and partially broken-down protein products that are more easily absorbed. This preliminary action prevents excessive protein from reaching the colon where it would otherwise be fermented by colonic microbiota into harmful metabolites like phenol, indol, and amines.
Solution Approach 2:
The patent changes the chemical parameters of the milk through fermentation - specifically lowering pH and modifying protein structure through lactic acid bacteria action. These parameter changes make proteins more soluble and digestible, altering their fermentation characteristics in the colon to reduce harmful metabolite formation while maintaining or improving overall protein digestibility.
3Manufacturing precision
If protease secretion is increased to improve protein digestion, then protein digestibility is improved, but intestinal barrier integrity is disrupted through PAR-II cleavage
Solution Approach 1:
The fermented milk provides pre-digested protein substrates that require minimal proteolytic cleavage in the intestine. This preliminary biochemical processing reduces the need for active protease secretion that would otherwise cleave PAR-II receptors and compromise intestinal barrier function. The fermentation process essentially pre-performs the protein breakdown that would normally require intense protease activity.
4Loss of energy
If protease secretion is decreased to reduce harmful effects, then energy loss and harmful metabolite formation are reduced, but protein digestibility deteriorates leading to amino acid and energy loss
Solution Approach 1:
The key solution is applying preliminary fermentation to the milk, which pre-breaks down proteins into more digestible forms. This allows the infant's digestive system to achieve good protein digestibility with minimal endogenous protease secretion, thereby avoiding energy loss while maintaining effective protein digestion. The preliminary action transfers the digestive work from the infant's enzymes to the lactic acid bacteria during fermentation.
5Manufacturing precision
If extensive protein hydrolysis is applied to improve digestibility, then protein digestibility is improved, but endogenous protease secretion is not sufficiently reduced compared to fermented formula
Solution Approach 1:
The patent uses fermentation to achieve protein modification through biological parameter changes - lactic acid bacteria naturally produce enzymes that break down proteins and alter their structure. This biological parameter change approach achieves good digestibility with simpler processing than extensive industrial hydrolysis, while also providing the additional benefit of reduced endogenous protease secretion that extensive hydrolysis alone does not sufficiently accomplish.
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 formula decreases digestive effort, enhances protein digestion efficacy, reduces protein loss, and lowers proteolytic activity in the colon, promoting gut health and reducing the risk of diaper rashes and other gastrointestinal issues.
Implementation Method 1
a protein comprising composition fermented by lactic acid bacteria
Data Source
AI summary
The present invention relates to a fermented infant formulae for decreasing protein digestive effort by decreasing the amount of endogenously formed proteases, concomitant with an increased protein digestion. The invention also relates to low protein fermented infant formulae.