Fermented Noni Composition for Blood Glucose Control
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Solution Overview
Problem
Current health functional foods do not effectively utilize noni to prevent or ameliorate diabetes, as the field of noni utilization is limited, and there is a need for technological development to apply noni in a wider range of uses, particularly in forming bioconversion components that can lower blood glucose levels.
Innovation Solution
A food composition and method for preparing fermented noni using lactic acid bacteria, specifically inoculating 7 types of lactic acid bacteria into noni fruit to produce scopoletin, deacetylasperulosidic acid, and asperulosidic acid, which are bioconverted to create a product that can prevent and lower blood glucose levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If noni is used as a health functional food, then detoxification action is improved, but the range of utilization is limited and diabetes prevention effect is not achieved
Solution Approach 1:
The patent applies parameter changes by transforming noni through fermentation with lactic acid bacteria, which converts noni components into bioactive compounds (scopoletin, deacetylasperulosidic acid, asperulosidic acid) with different physiological activities. This chemical transformation enables noni to exhibit diabetes prevention and amelioration effects while maintaining its detoxification properties, thus expanding its utilization range.
Solution Approach 2:
The patent creates a composite functional food composition by combining fermented noni with other ingredients. The fermented noni serves as a bioactive component that contributes multiple health benefits including diabetes prevention, detoxification, and blood glucose control. This composite approach allows noni to be applied in a wider range of health functional food products.
2Reliability
If lactic acid bacteria are inoculated into noni to induce bioconversion, then diabetes prevention components are produced, but the production process becomes more complex
Solution Approach 1:
The patent employs self-service by utilizing lactic acid bacteria that naturally ferment noni and convert its components into bioactive compounds. The lactic acid bacteria perform the bioconversion function autonomously through their metabolic activities, transforming noni precursors into scopoletin, deacetylasperulosidic acid, and asperulosidic acid without requiring additional complex processing equipment or intervention.
Solution Approach 2:
The fermentation process changes the chemical parameters of noni by converting precursor compounds into bioactive diabetes prevention components. This biological transformation simplifies the production process compared to chemical synthesis methods, as it uses natural microbial metabolism to produce the desired bioactive compounds with controlled concentrations.
3Reliability
If fermented noni is used to lower blood glucose, then diabetes amelioration is achieved, but the mechanism is not fully understood
Solution Approach 1:
The patent identifies specific bioactive compounds (scopoletin, deacetylasperulosidic acid, asperulosidic acid) as intermediary substances that mediate the blood glucose lowering effect. These compounds serve as the active agents produced by lactic acid bacteria fermentation that directly interact with physiological systems to achieve diabetes prevention and amelioration, providing a clearer understanding of the mechanism.
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 noni composition effectively lowers blood glucose levels in diabetic patients, improves digestion, and has no toxicity or side effects, while reducing preparation and purchasing costs due to its natural and simple production process.
Implementation Method 1
fermented noni produced by inoculating complex lactic acid bacteria including 7 types of lactic acid bacteria into the fermented noni
Data Source
AI summary
The present invention relates to a food composition for preventing and ameliorating diabetes, comprising fermented noni, and a method for preparing the same. More specifically, fermented noni prepared by inoculating complex lactic acid bacteria containing 7 types of lactic acid bacteria comprises scopoletin, deacetylasperulosidic acid, and asperulosidic acid, which are produced by bioconversion, and a food composition for preventing and ameliorating diabetes, comprising fermented noni containing all of the three components may exhibit an effect of preventing and ameliorating diabetes by lowering blood glucose.