Lactic Acid Bacteria Strains for Immunity Regulation and Inflammation Control
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Solution Overview
Problem
Current therapeutic methods for allergic diseases caused by type 1 hypersensitivity reactions, such as allergic rhinitis and asthma, have significant side effects and limited therapeutic efficacy, and there is a need for novel lactic acid bacteria with immunity regulatory and inflammation reaction inhibiting effects for effective prevention and treatment.
Innovation Solution
The development of novel lactic acid bacteria strains, Bifidobacterium longum IM55 and Lactobacillus plantarum IM76, which are isolated and identified by their 16S rDNA sequences, are used in pharmaceutical and food compositions to regulate immunity and inhibit inflammation, thereby preventing or treating allergic diseases.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional lactic acid bacteria (Lactobacillus casei or Lactobacillus plantarum) are used for fermented meat product production, then production cost is reduced and basic fermentation function is provided, but the bacteria cannot simultaneously satisfy multiple quality requirements (tenderization, flavor enhancement, texture improvement, and pathogen inhibition)
Solution Approach 1:
The patent combines multiple functional capabilities (tenderization via protease, flavor enhancement via lipase, pathogen inhibition via bacteriocin production, and acid production) into a single bacterial strain through genetic engineering or selective breeding, eliminating the need to use multiple different bacterial strains simultaneously
Solution Approach 2:
The engineered lactic acid bacteria are designed to perform multiple functions universally: producing lactic acid for preservation, secreting proteases for tenderization, generating lipases for flavor development, and synthesizing bacteriocins for pathogen control, thereby serving as a universal culture for all fermentation requirements
2Reliability
If fermentation time is extended to improve flavor and texture, then product quality increases, but production efficiency and productivity decrease
Solution Approach 1:
The patent modifies bacterial metabolic parameters through genetic engineering to enhance enzyme activity (protease, lipase) and acid production rate, enabling the bacteria to achieve desired fermentation outcomes faster, thus reducing fermentation time while maintaining or improving product quality
Solution Approach 2:
The bacteria are pre-engineered or pre-selected to possess high levels of protease and lipase activity before inoculation, allowing them to immediately begin tenderization and flavor development processes without requiring extended fermentation periods to build up sufficient enzyme activity
3Strength
If protease activity is increased to enhance tenderization, then meat texture improves, but risk of excessive protein degradation and mushy texture increases
Solution Approach 1:
The patent employs regulatory mechanisms where the bacteria's protease production is controlled by feedback loops that respond to substrate availability and product accumulation, automatically modulating enzyme secretion rates to achieve optimal tenderization without excessive degradation
Solution Approach 2:
The bacterial strain exhibits dynamic enzyme secretion patterns where protease activity increases during early fermentation stages when protein substrates are abundant, then naturally decreases as fermentation progresses and substrates are depleted, preventing over-degradation and mushy texture development
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
These novel lactic acid bacteria strains demonstrate excellent immunity regulatory and inflammation inhibiting effects, effectively reducing symptoms of allergic diseases and complications by normalizing intestinal microorganisms, providing a safe and effective treatment option for allergic, immune, and inflammatory diseases.
Implementation Method 1
Lactic acid bacteria have been used to produce fermented meat products for centuries. These bacteria convert sugars into lactic acid through fermentation, creating an acidic environment that preserves the meat and inhibits the growth of harmful bacteria.
Implementation Method 2
Some strains of lactic acid bacteria secrete proteases, enzymes that break down protein molecules. This proteolytic activity tenderizes the meat, improving its texture and making it more palatable.
Implementation Method 3
Lipases are enzymes that break down fat molecules. Certain lactic acid bacteria produce lipases that hydrolyze triglycerides into free fatty acids and other flavor-active compounds, contributing to the characteristic taste and aroma of fermented meat products.
Implementation Method 4
Bacteriocins are antimicrobial peptides produced by certain bacteria, including lactic acid bacteria. These bacteriocins can inhibit the growth of pathogenic bacteria and other competing microorganisms, providing an additional layer of protection against foodborne illnesses in fermented meat products.
Data Source
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AI summary
A particular Bifidobacterium spp. strain or particular Lactobacillus spp. strain according to the present invention is isolated from excrement of a human or cabbage kimchi, and thus is highly safe and has physiological activities such as an immunity regulatory effect and an inflammation reaction inhibiting effect. Therefore, the particular Bifidobacterium spp. strain or particular Lactobacillus spp. strain according to the present invention may be used as a material for regulating immunity and inhibiting inflammation reactions, and may be also used as a functional food and drug material useful for preventing, alleviating or treating rhinitis, atopy, asthma, etc. which are allergic diseases.