Lactic Acid Bacteria Vitamin K2 Overproduction via Oxidative Stress
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Solution Overview
Problem
Current food products, particularly fermented and fresh dairy products, do not contain sufficient vitamin K2 to meet the needs of individuals, especially children, adolescents, adults, and the elderly, and do not adequately compensate for potential deficiencies, despite the known importance of vitamin K2 for bone health and metabolism.
Innovation Solution
Development of new variants of lactic acid bacteria strains that produce significantly higher quantities of vitamin K2 under standard fermentation conditions, using selection media containing bacitracin or oxidizing agents to induce oxidative stress, resulting in strains that produce at least 1.2 times more vitamin K2 than conventional strains.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional lactic acid bacteria strains are used in food fermentation, then the fermentation process is simple and reliable, but the vitamin K2 content in the resulting food products is insufficient to meet human nutritional needs
Solution Approach 1:
The patent applies parameter changes by modifying the redox state of lactic acid bacteria cells through exposure to oxidizing agents or bacitracin during culture. This chemical parameter change triggers a physiological response in the bacteria that leads to increased vitamin K2 synthesis, thereby resolving the contradiction between maintaining simple fermentation processes and achieving high vitamin K2 content in food products
Solution Approach 2:
The patent converts the potentially harmful effect of oxidative stress (which can damage cells) into a beneficial outcome by using controlled oxidation to stimulate vitamin K2 production. The oxidizing agents that would normally be harmful are instead used as selective pressure to induce high-producing variants, transforming a negative factor into a positive one for vitamin K2 enrichment
2Quantity of substance
If selection media containing bacitracin or oxidizing agents are used to induce oxidative stress, then vitamin K2 production increases significantly, but the bacterial strains become resistant to these agents
Solution Approach 1:
The patent applies preliminary action by exposing lactic acid bacteria to oxidizing agents or bacitracin during the selection phase before final food production. This preliminary exposure creates selective pressure that enriches for variants with both high vitamin K2 production capability and desired resistance traits, allowing these strains to then be used reliably in subsequent food fermentation processes
Solution Approach 2:
The bacteria perform self-service by naturally developing resistance mechanisms when exposed to bacitracin or oxidizing agents during selection. This self-induced resistance is a natural adaptive response that simultaneously correlates with enhanced vitamin K2 production, eliminating the need for external genetic engineering or complex intervention
3Ease of manufacture
If natural variants are selected through oxidative stress induction, then genetic modification is avoided and the process remains simple, but the selection process requires specific media and conditions
Solution Approach 1:
The patent extracts the essential selection requirement to a single key parameter - the presence of oxidizing agents or bacitracin in the culture medium. By isolating this critical factor, the complex selection process becomes manageable and standardized, allowing routine production of high vitamin K2 strains without requiring multiple complex variables or sophisticated equipment
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 overproducing variants of lactic acid bacteria strains significantly enhance the vitamin K2 content in food products, potentially improving bone health and addressing deficiencies, with the enhanced strains being resistant to bacitracin or oxidizing agents, making them suitable for use in food production without genetic modification.
Implementation Method 1
using selection media containing bacitracin or oxidizing agents to induce oxidative stress
Implementation Method 2
under standard fermentation conditions
Data Source
AI summary
The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.