Infant Formula Prebiotic Mixture for Gut Microbiome Development
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Solution Overview
Problem
Conventional infant formulas lack the prebiotic components and bioactive factors present in human milk, which are essential for promoting a healthy gut microbiome and immune function in infants, leading to differences in fermentation profiles and potential health issues in formula-fed infants.
Innovation Solution
A nutritional composition comprising a lipid or fat, a protein source, long chain polyunsaturated fatty acids like DHA, a prebiotic mixture of galacto-oligosaccharide and polydextrose, and transforming growth factor-beta (TGF-β), designed to mimic the fermentation profile of breast milk, promoting beneficial bacteria growth and overall gut health.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional infant formulas are used, then basic nutritional needs are met, but the prebiotic composition is insufficient to promote beneficial bacteria growth and maintain healthy fermentation profiles
Solution Approach 1:
The patent combines multiple prebiotic substances (galacto-oligosaccharides, polydextrose, and other oligosaccharides) into a composite prebiotic mixture that mimics the complex prebiotic profile of human breast milk. This composite approach creates synergistic effects that promote beneficial bacteria growth more effectively than single prebiotic substances alone.
Solution Approach 2:
The patent optimizes the concentration ratios and fermentation rates of different prebiotic components to achieve an overall fermentation rate profile that matches human breast milk. By adjusting parameters such as the proportion of fast-fermenting to slow-fermenting prebiotics, the formula reliably promotes healthy gut microbiome development.
2Reliability
If human breast milk is used, then optimal prebiotic composition and fermentation profile are achieved, but the formula lacks adaptability for formula-fed infants who cannot access breast milk
Solution Approach 1:
The patent creates an artificial prebiotic composition that copies the functional properties of human breast milk oligosaccharides. By analyzing the composition and fermentation characteristics of breast milk and replicating them in formula, the invention makes the benefits of breast milk feeding accessible to formula-fed infants.
Solution Approach 2:
The patent uses prebiotic substances as intermediaries to transfer the health benefits of breast milk to formula-fed infants. These prebiotics act as mediators that stimulate beneficial bacteria growth and produce short-chain fatty acids, thereby mediating the transfer of gut health benefits from breast milk to formula-based nutrition.
3Duration of action of moving object
If single prebiotic substances are used, then the formulation is simple, but the fermentation rate profile cannot be optimized to match the extended beneficial effects of breast milk
Solution Approach 1:
The patent segments the prebiotic mixture into multiple components with different fermentation rates (fast-fermenting and slow-fermenting prebiotics). This segmentation allows each component to contribute to beneficial bacteria growth at different time points, extending the duration of action to match the sustained effects observed in breast-fed infants.
Solution Approach 2:
The patent creates a periodic fermentation pattern through the combination of fast- and slow-fermenting prebiotics. The fast-fermenting components provide initial stimulation of beneficial bacteria, while slow-fermenting components sustain the effect over time, creating a periodic action pattern that maintains beneficial bacteria populations throughout the day.
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 enhances the population of beneficial bacteria in the gut, mimics the SCFA profile of breast-fed infants, and provides bioactive TGF-β for immune development, while being well-tolerated and minimizing gastrointestinal discomfort.
Implementation Method 1
when HM oligosaccharides are fermented, they produce SCFAs such as acetic, propionic and butyric acids
Implementation Method 2
These oligosaccharides are resistant to enzymatic digestion in the upper gastrointestinal tract and reach the colon intact
Data Source
AI summary
A nutritional composition including a lipid or fat; a protein source; at least about 5 mg/100 kcal of a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; and at least about 0.2 mg/100 kcal of a prebiotic composition, wherein the prebiotic composition comprises a plurality of oligosaccharides such that the overall fermentation rate profile of the prebiotic composition provides an increased population of beneficial bacteria in the human gut over an extended period of time.