Lactobacillus Conversion of 10-Hydroxy-2-Decenoic Acid in Royal Jelly

The patent converts the harmful inhibitory effect of 10-hydroxy-2-decenoic acid into a beneficial outcome by using it as a substrate for bacterial conversion. Lactobacillus bacteria transform the inhibitory compound into 10-hydroxydecanoic acid, which exhibits enhanced physiological activities including antioxidant, anti-inflammatory, and anti-diabetic effects. This transforms the harmful presence of 10-hydroxy-2-decenoic acid into a beneficial production pathway for the desired active compound.

The patent employs Lactobacillus bacteria that naturally possess the enzymatic capability to convert 10-hydroxy-2-decenoic acid to 10-hydroxydecanoic acid through their metabolic pathways. The bacteria perform the conversion autonomously during their normal growth and metabolism, eliminating the need for complex external enzymatic systems or multi-step chemical synthesis processes. The bacteria essentially serve themselves by using their inherent biochemical machinery to produce the desired compound.

The patent fundamentally changes the compositional parameters of royal jelly by introducing a bacterial conversion step that transforms the chemical structure of fatty acid components. Specifically, 10-hydroxy-2-decenoic acid is converted to 10-hydroxydecanoic acid through bacterial metabolism, creating a novel royal jelly composition with enhanced physiological properties. This parameter change in molecular structure leads to significantly improved antioxidant, anti-inflammatory, and anti-diabetic activities compared to conventional royal jelly.