Fermented Noni Polysaccharide Composition for Immune Function
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Solution Overview
Problem
Current research on enhancing immune function through health functional foods is insufficient, particularly in optimizing polysaccharide extraction processes using microorganisms with excellent bioconversion ability, and there is a need for easily edible and effective immune-enhancing ingredients.
Innovation Solution
A polysaccharide extract is prepared by fermenting noni with specific strains of lactic acid bacteria and mixing with ethanol for alcoholic beverage production, followed by drying to create a fermented noni polysaccharide extract, which is then incorporated into food compositions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polysaccharide extraction is performed using conventional methods, then the extraction process is simple, but the immune-enhancing efficacy is insufficient
Solution Approach 1:
The patent applies preliminary action by performing fermentation of noni with lactic acid bacteria before polysaccharide extraction. This pre-treatment step modifies the noni material to enhance polysaccharide bioavailability and immune-enhancing efficacy, resolving the contradiction by improving reliability through advance preparation without significantly increasing overall process complexity
Solution Approach 2:
The patent utilizes parameter changes by optimizing fermentation conditions (lactic acid bacteria strains, temperature, time) and extraction parameters (ethanol concentration, mixing ratio, temperature) to maximize polysaccharide extraction efficiency and immune-enhancing activity, thereby improving reliability while maintaining controlled process complexity
2Reliability
If polysaccharide extract concentration is increased to enhance immune function, then the immune-enhancing activity increases, but the cost of production increases
Solution Approach 1:
The patent optimizes the concentration parameter of polysaccharide extract, determining that a concentration of 200 μg/mL achieves optimal immune-enhancing activity (200-500% NO production in macrophages) while balancing production cost. This parameter optimization resolves the contradiction by identifying the most cost-effective concentration level
Solution Approach 2:
The patent uses ethanol for alcoholic beverage production as a copying approach, utilizing an existing industrial byproduct or lower-grade ethanol for extraction purposes rather than requiring high-purity analytical grade ethanol, thereby reducing production cost while maintaining effective polysaccharide extraction
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 polysaccharide extract significantly enhances immune function, demonstrating NO production values up to 500% relative to untreated macrophages, with optimal conditions achieving over 200% immune-enhancing activity compared to other extracts.
Implementation Method 1
fermenting noni with specific strains of lactic acid bacteria
Implementation Method 2
mixing with ethanol for alcoholic beverage production, followed by drying to create a fermented noni polysaccharide extract
Data Source
AI summary
The present invention relates to a food composition for enhancing immune function, which includes a fermented noni polysaccharide extract, and a method of preparing the same. The present invention may provide a polysaccharide extract prepared from a fermented noni extract. The present invention may provide a fermented noni polysaccharide extract, in which when the polysaccharide extract aqueous solution is provided at a concentration of 200 μg/mL to RAW264.7 macrophages, an NO production value is 200% to 500% relative to RAW264.7 macrophages to which the polysaccharide extract solution is not provided.