Fermented Nutrition With Oligosaccharides for Iron Bioavailability
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Solution Overview
Problem
Iron deficiency is prevalent among infants, young children, and pregnant women, leading to anaemia and impaired development, as existing nutritional compositions fail to adequately enhance iron bioavailability and absorption.
Innovation Solution
A fermented nutritional composition containing lactic acid-producing bacteria and non-digestible oligosaccharides, such as galactooligosaccharides and fructooligosaccharides, which increases iron uptake and bioavailability, allowing for lower iron concentrations without compromising zinc absorption or damaging long-chain polyunsaturated fatty acids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional nutritional compositions are used, then iron content can be provided, but iron bioavailability and absorption remain insufficient
Solution Approach 1:
The patent changes the chemical and biological parameters of the nutritional composition through fermentation processes. Lactic acid bacteria ferment carbohydrates to produce organic acids that lower pH, converting ferric iron to more absorbable ferrous iron. The fermentation process also produces bacteriocins and other bioactive compounds that enhance iron solubility and absorption, transforming the iron from an inactive to an active state.
Solution Approach 2:
The patent creates a composite nutritional system combining fermented milk products with specific minerals (iron, zinc, calcium) and organic compounds. The fermentation process generates a complex matrix of lactic acid, bacteriocins, peptides, and other bioactive substances that work synergistically to enhance mineral absorption. This composite approach allows multiple components to interact and amplify each other's bioavailability-enhancing effects.
2Quantity of substance
If higher iron concentrations are added to nutritional compositions, then iron deficiency can be treated, but zinc absorption is competed against and colonic microbiota is damaged
Solution Approach 1:
The patent introduces fermentation products as intermediary substances that mediate between iron and zinc absorption. Lactic acid and bacteriocins produced during fermentation act as intermediaries that facilitate iron uptake through enhanced solubility and transport mechanisms while simultaneously protecting zinc absorption by modulating intestinal physiology and competing for different transport pathways.
Solution Approach 2:
The fermentation process changes the chemical parameters of iron, converting it from ferric to ferrous form and creating soluble iron complexes. This parameter change allows iron to be absorbed more efficiently at lower concentrations, reducing the competitive inhibition of zinc absorption. The altered iron species have different absorption characteristics that minimize adverse interactions with other minerals.
3Quantity of substance
If higher iron concentrations are used, then iron deficiency can be prevented, but long-chain polyunsaturated fatty acids undergo peroxidation
Solution Approach 1:
The patent changes the oxidation state and chemical form of iron through fermentation. The produced ferrous iron and iron-lactic acid complexes have different redox properties compared to ferric iron salts. This parameter change reduces the pro-oxidant activity of iron, minimizing its ability to catalyze peroxidation of polyunsaturated fatty acids while maintaining iron bioavailability for preventing deficiency.
4Ease of manufacture
If non-fermented nutritional compositions are used, then manufacturing is simpler, but iron bioavailability is lower
Solution Approach 1:
The patent applies preliminary fermentation action to the nutritional composition before final product formation. Lactic acid bacteria are introduced to pre-process the milk and minerals, converting them into a more bioavailable form. This preliminary biological treatment enhances iron absorption potential in advance, allowing the final product to deliver superior nutritional value without requiring complex post-processing or formulation adjustments.
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 composition effectively treats or prevents iron deficiency and anaemia by enhancing iron absorption and bioavailability, supporting growth and development in vulnerable populations while maintaining product quality and reducing adverse health effects.
Implementation Method 1
a milk-derived product that is fermented by lactic acid producing bacteria, the fermented milk-derived product comprising lactic acid and/or lactate
Implementation Method 2
the presence of non-digestible oligosaccharides further increased iron uptake in the fermented nutritional compositions
Data Source
AI summary
The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young children or pregnant women.