Lyophilized Probiotic Formula for Liver and Allergy Support
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Solution Overview
Problem
Current probiotic products do not effectively restore liver function, control symptoms of food allergies, and restore normal vaginal lactobacillaceae flora, particularly in women, with existing strains showing limited colonization and survival in the gastrointestinal tract.
Innovation Solution
A probiotic formula featuring a cooperation of strains Lactobacillus delbrueckii subsp. bulgaricus DMR1, Lactobacillus delbrueckii subsp. bulgaricus DMR2, Streptococcus thermophilus DMR3, and Streptococcus thermophilus DMR4, isolated from traditional dairy products in the Rhodope Mountains, which are lyophilized and used as a dietary supplement to enhance liver function, alleviate food allergy symptoms, and restore vaginal flora, demonstrating improved colonization and survival in the gastrointestinal tract.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional probiotic strains are used in conventional products, then basic fermentation function is maintained, but colonization and survival in the gastrointestinal tract is limited
Solution Approach 1:
The patent combines four specific probiotic strains (Lactobacillus delbrueckii subsp. bulgaricus DMR1, Lactobacillus delbrueckii subsp. bulgaricus DMR2, Streptococcus thermophilus DMR3, and Streptococcus thermophilus DMR4) into a single probiotic formulation. This synergistic combination enhances gastrointestinal colonization and survival while providing multiple therapeutic functions including liver restoration, allergy symptom control, and vaginal flora restoration that single strains cannot achieve alone.
Solution Approach 2:
The patent utilizes lyophilization (freeze-drying) to transform the probiotic formulation into a stable dry powder form. This parameter change from liquid/cultural form to dried powder maintains viabil ity during storage while enabling improved delivery and colonization efficiency in the gastrointestinal tract compared to conventional liquid probiotic products.
2Ease of operation
If probiotic products are stored at room temperature, then accessibility and ease of use is improved, but viability and survival rate decreases
Solution Approach 1:
The patent employs lyophilization which utilizes phase transition from liquid to solid through freezing and sublimation. This process removes water while preserving microbial viability, enabling the probiotic formulation to be stored at room temperature without refrigeration while maintaining high viability rates. The dried powder form achieves stability at ambient conditions that would otherwise require cold chain storage.
3Stability of the object's composition
If conventional drying methods are used to obtain dry probiotic product, then product stability is improved, but cell integrity and viability is compromised
Solution Approach 1:
The patent uses cryoprotectants in the formulation before the lyophilization process to protect probiotic cells from damage during freezing and drying. These protective agents prevent ice crystal formation and maintain cell membrane integrity throughout the lyophilization process, ensuring high viability in the final dried product. This beforehand protection enables stable dry storage without sacrificing cell integrity.
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 probiotic formula maintains viability during storage, effectively colonizes and survives in the gastrointestinal tract, restoring liver function, alleviating food allergy symptoms, and normalizing vaginal lactobacillus flora, as evidenced by clinical studies and prolonged use without the need for liver transplantation in cases of cirrhosis.
Implementation Method 1
which are lyophilized and used as a dietary supplement
Implementation Method 2
Glycerin, dimethylsulfoxide, sugar, glycols, which have the ability to penetrate into the cell, as well as some polymeric compounds (polyvinyl, pyrrolidone, polyethylene oxide, etc.), which do not penetrate in it, are used as cryoprotectants. Cryoprotectants reduce the effect of crystallization, prevent sticking and denaturation of the macromolecule, help the preservation of the integrity of the cell membrane.
Data Source
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AI summary
The invention relates to a probiotic formula involving cooperation of strains of probiotic microorganisms, isolated as it is, from a traditional dairy product in Rhodope mountains, to a process of preparation of the probiotic formula and its use as a dietary food for people with impaired liver function and structure, for controlling the symptoms of food allergy and for recovering the normal vaginal lactobacillaceae flora of women. More precisely, the probiotic cooperation of strains microorganisms includes strain Lactobacillus delbrueckii subsp. bulgaricus DMR1, registered in CCM under Nº 8591/ 17.02.2015; strain Lactobacillus delbrueckii subsp. bulgaricus DMR2, registered in CCM under Nº 8592/ 17.02.2015; strain Streptococcus thermophilus DMR3, registered in CCM under Nº 8591/ 17.02.2015 and strain Streptococcus thermophilus DMR4, registered in CCM under Nº 8592/ 17.02.2015. In a ratio-of 1:0.005 this probiotic cooperation is used for fermentation of a standardized and pasteurized cow's milk or goat's milk for preparation of the probiotic formula, which after lyophilization and storage for 24 months at a room temperature up to 24°C, contains alive cells of the probiotic cooperation, in concentration from 1.1x109 cfu/g to 1.6x109 cfu/g.