Partially Hydrolyzed Casein-Whey Composition for Infant Allergy Reduction
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Solution Overview
Problem
Infants and children are susceptible to various allergies, and existing nutritional compositions often contain high levels of lactose, which can cause adverse symptoms, necessitating a formulation that reduces allergy onset and lactose intolerance.
Innovation Solution
A nutritional composition comprising partially hydrolyzed whey and casein proteins, with a 50:50 to 70:30 weight ratio, administered with a probiotic source like Lactobacillus rhamnosus GG, and a carbohydrate source with reduced lactose levels, along with a fat source, to support immune system development and reduce allergic manifestations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high levels of lactose are included in nutritional compositions, then nutritional value is improved, but adverse symptoms such as abdominal bloating, gas, cramps and diarrhea occur in infants with insufficient lactase production
Solution Approach 1:
The patent applies parameter changes by reducing the lactose content in the nutritional composition from high levels to low levels. This modification changes the concentration parameter of lactose to prevent adverse symptoms in infants with insufficient lactase production, while maintaining nutritional value through alternative carbohydrate sources.
2Quantity of substance
If conventional nutritional compositions are used, then nutritional requirements are met, but the onset of allergies is not reduced
Solution Approach 1:
The patent applies parameter changes by modifying the degree of protein hydrolysis to a specific range (5-20%). This parameter modification reduces the allergenicity of proteins while maintaining their nutritional value, thereby preventing the onset of allergies in infants without compromising nutritional requirements.
Solution Approach 2:
The patent applies composite materials by combining partially hydrolyzed proteins with specific probiotic strains (Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB-12) in defined ratios. This composite formulation creates a synergistic effect that reduces allergy onset while meeting nutritional requirements.
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 reduces the onset of allergies by increasing fecal secretory IgA levels and providing nutritional support, thereby minimizing symptoms such as abdominal bloating and diarrhea, and promoting overall health in infants and children at risk of allergic reactions.
Implementation Method 1
the probiotic source comprises Lactobacillus rhamnosus GG and Lactobacillus rhamnosus GG is present in the nutritional composition in an amount such that the human is administered between about 104 to about 1010 colony forming units (cfu) per kg body weight per day
Implementation Method 2
the whey and casein proteins are partially hydrolyzed. Preferably, the weight ratio of whey to casein proteins is, for example, from about 50:50 to about 70:30, more preferably about 60:40, and the degree of hydrolysis of the whey and casein proteins included in the protein source is from about 4% to about 10%
Data Source
AI summary
The present disclosure relates to methods of reducing the onset of allergies. In certain embodiments, the method includes administering to an infant a nutritional composition that includes a fat or lipid source, a carbohydrate source, a protein source comprising whey and casein proteins and, optionally, a probiotic. In certain embodiments, the whey:casein ratio in the protein source is from about 50:50 to about 70:30 and the degree of hydrolysis of the proteins included in the protein source is from about 4% to about 10%.