Miraculin pH Adjustment for Salty Bowel Prep Taste
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Solution Overview
Problem
Current bowel preparation solutions for colonoscopies are often unpleasantly salty and foul-tasting, leading to poor patient compliance and inadequate cleansing, which can result in incomplete procedures and reduced polyp detection rates.
Innovation Solution
The use of miraculin, a taste-modifying substance derived from the miracle fruit, is employed to adjust the pH of bowel preparation compositions and reduce their salty taste by at least 20%, making them more palatable for patients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bowel preparation solutions contain large amounts of polyethylene glycol and electrolytes to effectively cleanse the bowel, then the cleansing effectiveness is improved, but the solution becomes very salty and foul-tasting, leading to poor patient compliance
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the bowel preparation solution to a range of 3.0 to 6.4 using acidifying agents. This pH modification fundamentally alters the taste profile of the solution, reducing the perception of saltiness and foul taste while maintaining the essential cleansing effectiveness provided by polyethylene glycol and electrolytes.
2Reliability
If the volume of bowel preparation solution is increased to ensure complete bowel cleansing, then the thoroughness of preparation is improved, but the unpleasant taste and large volume make it difficult for patients to complete the preparation
Solution Approach 1:
The patent modifies the taste parameters of the bowel preparation solution by adjusting pH to 3.0-6.4, which reduces the unpleasant salty and foul taste. This makes the larger required volume (4 liters) more tolerable for patients, enabling them to complete the full preparation without premature discontinuation.
3Ease of operation
If sulfate salts are removed from the solution to reduce saltiness and foul smell, then the palatability is improved, but the bowel cleansing effectiveness may be compromised
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the solution to 3.0-6.4 using acidifying agents. This pH modification reduces the perception of saltiness and foul taste, improving palatability while maintaining adequate sulfate salt levels to ensure effective bowel cleansing.
4Ease of operation
If flavorings are added to improve the taste of bowel preparation solution, then the palatability is enhanced, but the osmolarity may be altered and explosive gases may be produced
Solution Approach 1:
The patent applies parameter changes by adjusting the pH to 3.0-6.4, which improves taste acceptability without introducing foreign substances that could alter osmolarity or produce explosive gases. This pH adjustment is a safe modification that addresses palatability concerns while maintaining solution safety.
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 method significantly improves patient compliance by allowing patients to ingest the complete bowel preparation, resulting in cleaner colonic mucosa and potentially better diagnostic outcomes.
Implementation Method 1
adjusting the pH to range from about 3 to about 6.4
Implementation Method 2
the salty taste of the gastrointestinal tract preparation composition is reduced by at least about 20%
Data Source
AI summary
The present invention provides methods for facilitating cleansing of the gastrointestinal tract of a patient prior to a diagnostic, surgical or therapeutic procedure. The methods can improve patient compliance, and thus, efficacy of the preparation. Specifically, the present methods make the gastrointestinal tract preparation composition palatable for the patient to consume. For example, for a patient preparing to undergo colonoscopy, the present methods make the bowel preparation solution taste significantly less salty.