Fermented Milk Compositions Enriched with h-BCAAs
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current fermented milk products have insufficient levels of hydroxy branched-chain amino acid metabolites (h-BCAAs) such as HICA, HIVA, and HMVA, which are believed to offer dietary benefits, prompting a need for supplementation to enhance their nutritional profile.
Innovation Solution
Fermented milk compositions are developed to include suitable amounts of HICA, alpha-hydroxyisovaleric acid (HIVA), and 2-hydroxy-3-methylvaleric acid (HMVA) for nutritional supplementation, utilizing lactic acid bacteria like Streptococcus thermophilus and Lactobacillus bulgaricus for fermentation, resulting in higher h-BCAA levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional fermented milk products are used, then they provide basic nutritional value, but the levels of h-BCAAs (HICA, HIVA, HMVA) are insufficient for dietary benefits
Solution Approach 1:
The patent changes the chemical parameters of the fermented milk product by enriching it with specific h-BCAAs (HICA, HIVA, HMVA) through controlled fermentation processes, thereby transforming a conventional product into one with enhanced nutritional supplementation capabilities
Solution Approach 2:
The patent uses lactic acid bacteria as intermediary organisms during fermentation to naturally produce and accumulate h-BCAAs in the milk product, leveraging biological mediation to achieve the desired compositional changes
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 enhanced levels of h-BCAAs in fermented milk compositions provide effective dietary supplementation, potentially offering health benefits related to musculoskeletal anabolism, insulin secretion, and improved glucose metabolism.
Implementation Method 1
They typically comprise milk or milk components (including water), fermented by lactic acid bacteria
Data Source
AI summary
The present invention relates to fermented milk compositions and their use in nutritional supplementation.