Fermented Pea Extract Defructosylation Without Nutrient Loss
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Solution Overview
Problem
Existing methods for processing leguminous plants like peas are inefficient in removing alpha-galactosyl oligosaccharides (GOS) and fructose, leading to digestive issues and require complex, costly purification steps, while preserving nutritional benefits.
Innovation Solution
A process using Bacillus subtilis fermentation to defructosylate oligosaccharides in a single step, producing a water-soluble pea extract with reduced fructose and preserved protein content, achieved through submerged fermentation with controlled oxygen levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If total hydrolysis of oligosaccharides is performed using conventional methods (baker's yeast or Saccharomyces uvarum), then oligosaccharides are completely broken down, but this eliminates the nutritional benefits of these compounds
Solution Approach 1:
The patent applies partial action by using Bacillus subtilis fermentation to perform selective defructosylation rather than complete hydrolysis. This partial enzymatic action removes only the fructose units from oligosaccharides while preserving the galactose and glucose components, thereby maintaining the nutritional value of the defructosylated oligosaccharides while still achieving the goal of reducing digestive issues.
2Reliability
If invertase is used to defructosylate oligosaccharides, then fructose is released into solution, but this creates problems for consumers with hereditary fructose intolerance and requires additional purification steps
Solution Approach 1:
The patent converts the potential harm of fructose release into a benefit by using Bacillus subtilis fermentation, which consumes the released fructose as a carbon source. The fructose that would otherwise remain free in solution and cause health problems is instead metabolized by the bacteria, transforming a harmful byproduct into useful bacterial growth substrate.
3Object-affected harmful factors
If complex purification steps are added to remove free fructose, then fructose intolerance issues are addressed, but the process becomes more costly and time-consuming
Solution Approach 1:
The patent applies self-service by using the Bacillus subtilis fermentation system to automatically consume and eliminate free fructose as part of its metabolic process. The bacteria self-regulate the fructose levels in the solution, eliminating the need for external purification steps and reducing both process complexity and costs.
4Loss of substance
If alpha-galactosyl oligosaccharides are not removed, then nutritional benefits are preserved, but digestive issues such as flatulence occur due to bacterial fermentation in the colon
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure of oligosaccharides through defructosylation. By removing fructose units while preserving the core oligosaccharide structure, the patent changes the parameters of the molecule to reduce its fermentability in the colon (thereby reducing flatulence) while maintaining its nutritional value as a prebiotic and dietary fiber.
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 process effectively recovers a water-soluble pea fraction with 10-30% defructosylated oligosaccharides and 20-40% proteins, minimizing digestive issues and maintaining nutritional value, while simplifying the extraction process.
Implementation Method 1
Fermenting the water-soluble fraction extracted from leguminous plants using a microorganism of the Bacillus genus
Implementation Method 2
enzymatic hydrolysis (using an alpha-galactosidase) or fermentative hydrolysis
Data Source
AI summary
The invention relates to a water-soluble fermented pea extract. The invention also relates to a process for the preparation thereof and to the use thereof in the human and animal nutrition industry as well as in the pharmaceutical, nutraceutical and cosmetics industries.