Nitrite Ion Stabilization in Fermented Allium Tuberosum
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Solution Overview
Problem
Conventional methods fail to maintain high concentrations of nitrite ions in fermented products during heat-sterilization, leading to loss and reduced physiological benefits such as blood pressure regulation and immunity enhancement.
Innovation Solution
Inoculating Allium tuberosum with Saccharomyces cerevisiae MD315 and adding a purple corn extract containing anthocyanin to stabilize nitrite ions through ionic bonding, ensuring their concentration remains stable during sterilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heat-sterilization is applied to liquid fermented products, then microbial contamination is eliminated, but nitrite ions are lost and concentration decreases
Solution Approach 1:
The patent applies preliminary action by adding anthocyanin extract to the fermented product before heat-sterilization. The anthocyanin forms a protective complex with nitrite ions in advance, preventing their degradation during subsequent sterilization. This pre-protection mechanism ensures that nitrite ions survive the heat treatment that would otherwise destroy them.
2Device complexity
If conventional fermentation methods are used, then production process is simple, but nitrite ion concentration is insufficient for desired physiological effects
Solution Approach 1:
The patent applies parameter changes by optimizing specific fermentation conditions including inoculum size (1-10% v/v), fermentation temperature (20-40°C), and time (1-7 days). These parameter adjustments maximize nitrate reductase activity and nitrite ion production. Additionally, adding anthocyanin extract introduces a new chemical parameter that stabilizes and concentrates nitrite ions through complex formation.
3Productivity
If nitrate ions are converted to nitrite ions rapidly, then nitric oxide production is enhanced, but nitrite ions become unstable and are lost during processing
Solution Approach 1:
The patent uses anthocyanin as an intermediary substance that mediates between the produced nitrite ions and the processing environment. The anthocyanin forms a stable complex with nitrite ions, acting as a protective intermediary that prevents direct degradation of nitrite during heat-sterilization and storage, thereby maintaining both high concentration and stability.
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 effectively maintains high nitrite ion concentrations, converting them to nitric oxide in the body for enhanced physiological activities like vasodilation, immunity, and blood flow, while preventing loss during sterilization.
Implementation Method 1
a method for inoculating and fermenting yeast having a reductase enzyme, in particular, using edible vegetables was developed and nitrate ions were converted to nitrite ions by reduction
Implementation Method 2
A purple corn extract containing anthocyanin cations as counter ions to the nitrate (nitrite) ions was added to stabilize the nitrate (nitrite) ions
Data Source
AI summary
The present invention relates to a method for preparation of a fermented Allium tuberosum composition which is obtained by inoculating and fermenting Allium tuberosum with yeast to generate nitrite ions and adding an anthocyanin to stabilize the nitrite ions, and to the fermented Allium tuberosum composition, whereby when ingested into the body, the natural nitrite ions are converted into nitric oxide to induce various biological activities such as hypotension, immunopotentiation, improved blood circulation, and the like. An anthocyanin can be obtained in the form of an extract from aronia, purple corn, black rice, berries such as blueberries and so forth, black bean, and the like and can improve the thermal stability of nitrite ions. Provided are thus a method for preparing a nitrite ion-stabilized, fermented Allium tuberosum liquid by adding an anthocyanin to a fermented Allium tuberosum liquid and a composition thereof.