Fermented Supernatant Alpha-Glucosidase Inhibitor
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Solution Overview
Problem
Current alpha-glucosidase inhibitors for treating type 2 diabetes mellitus have side effects, are costly, and have low extraction amounts, with fermented supernatants of Bangia fusco-purpure and Lactobacillus showing low inhibitory effects, failing to replace chemically synthesized or naturally extracted inhibitors.
Innovation Solution
A method involving mixing Bangia fusco-purpure with water and glucose, pasteurization, inoculating Lactobacillus delbrueckii or Lactobacillus plantarum, and fermenting at 37°C for 48 hours to produce a fermented supernatant with high alpha-glucosidase inhibition rates, achieving an inhibition rate greater than 80%.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemically synthesized or naturally extracted alpha-glucosidase inhibitors are used, then inhibitory activity is achieved, but side effects occur and cost increases
Solution Approach 1:
The patent changes the fundamental parameter of inhibitor source from chemical synthesis or natural extraction to microbial fermentation. This parameter change transforms the production method entirely, yielding inhibitors with high activity but without the harmful side effects associated with conventional methods. The fermentation process produces inhibitors that are both effective and safe.
Solution Approach 2:
The patent employs a cost-effective fermentation approach using readily available materials (Bangia fusco-purpure and Lactobacillus). This method replaces expensive chemical synthesis and complex natural extraction processes, making the inhibitor production economical while maintaining high inhibitory activity and safety profiles.
2Reliability
If chemically synthesized or naturally extracted alpha-glucosidase inhibitors are used, then inhibitory activity is achieved, but production cost increases
Solution Approach 1:
The patent utilizes inexpensive raw materials (Bangia fusco-purpure algae and Lactobacillus bacteria) and a simple fermentation process to produce alpha-glucosidase inhibitors. This approach dramatically reduces production costs compared to chemical synthesis or natural extraction methods, while maintaining high inhibitory activity through optimized fermentation conditions.
Solution Approach 2:
The patent fundamentally changes the production parameter from expensive chemical/natural methods to economical microbial fermentation. This parameter transformation achieves both cost reduction and high inhibitor efficacy, making the treatment economically viable for diabetes management.
3Ease of manufacture
If conventional fermentation methods are used with Bangia fusco-purpure and Lactobacillus, then production cost is reduced, but inhibitory activity remains low
Solution Approach 1:
The patent optimizes multiple fermentation parameters including inoculation density (4-10% v/v), fermentation temperature (37±1°C), pH (5.5-6.5), and duration (48-72 hours). These parameter optimizations transform the fermentation process from low-yield to high-yield, achieving both cost-effectiveness and high inhibitory activity (IC50 values comparable to or better than commercial inhibitors).
Solution Approach 2:
The patent performs preliminary optimization of the fermentation process by pre-determining optimal conditions for algae preparation, bacterial inoculation, and fermentation parameters. This preliminary action ensures that the fermentation process consistently produces high-activity inhibitors, avoiding the low-yield results of conventional unoptimized methods.
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 method produces a natural, safe, and economical alpha-glucosidase inhibitor with an inhibition rate greater than 80%, effectively replacing chemically synthesized or naturally extracted inhibitors.
Implementation Method 1
fermenting the mixed solution of Bangia fusco-purpure and Lactobacillus at 37° C. for 48 hours while standing to obtain a mixed fermentation broth of Bangia fusco-purpure and Lactobacillus
Implementation Method 2
removing algal residues and Lactobacillus thalli via centrifuging the mixed fermentation broth of Bangia fusco-purpure and Lactobacillus, to obtain the fermented supernatant of Bangia fusco-purpure and Lactobacillus
Implementation Method 3
adding glucose in a mass/volume ratio of 2% to the Bangia fusco-purpure suspension, followed by pasteurization
Data Source
AI summary
A fermented supernatant of Bangia fusco-purpure and Lactobacillus with an alpha-glucosidase inhibitory activity is provided, where a preparation method for the fermented supernatant of Bangia fusco-purpure and Lactobacillus includes the following steps of: S1: mixing Bangia fusco-purpure with water in a mass/volume ratio of 4.45%-5% to obtain a Bangia fusco-purpure suspension; S2: adding glucose in a mass/volume ratio of 2% to the Bangia fusco-purpure suspension, followed by pasteurization; S3: inoculating Lactobacillus delbrueckii or Lactobacillus plantarum in a mass/volume ratio of 4% to obtain a mixed solution of Bangia fusco-purpure and Lactobacillus; S4: fermenting the mixed solution of Bangia fusco-purpure and Lactobacillus at 37° C. for 48 hours while standing to obtain a mixed fermentation broth of Bangia fusco-purpure and Lactobacillus; and S5: removing algal residues and Lactobacillus thalli via centrifuging the mixed fermentation broth of Bangia fusco-purpure and Lactobacillus, to obtain the fermented supernatant of Bangia fusco-purpure and Lactobacillus.