NMN Fermentation Composition Using Multi-Stage Microbial Conversion
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Solution Overview
Problem
Current NMN health-care products face challenges in effectively delaying aging due to incomplete conversion of vitamin B3 to NAD+ in the aged population, and there is a lack of research on its effects on cancer cells, posing potential health risks.
Innovation Solution
A fermentation composition is developed using a method involving vegetable and fruit extraction, negative pressure wall breaking, low-temperature fermentation, deep fermentation, and chelation fermentation, utilizing specific strains of yeast, lactic acid bacteria, and acetic acid bacteria to produce a fermentation product with NMN-like effects, including truffle, mushroom fruiting body, avocado, and edamame as raw materials.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If vitamin B3 is added as NMN precursor in health-care products, then the product can be manufactured and sold, but the conversion to NAD+ is incomplete in aged population, failing to achieve effective anti-aging effect
Solution Approach 1:
The patent introduces a fermentation process with specific microorganisms (yeast, lactic acid bacteria, acetic acid bacteria) as intermediaries to convert vitamin B3 into active NMN and NAD+ forms. The fermentation system acts as a biological mediator that overcomes the incomplete conversion issue in aged populations by providing enzymatic catalysis and controlled metabolic pathways.
Solution Approach 2:
The patent changes the chemical and biological parameters of the product through controlled fermentation conditions (temperature, pH, time, microorganism strains) to transform vitamin B3 into active NMN and NAD+ forms. This parameter transformation ensures effective anti-aging activity while maintaining product manufacturability.
2Reliability
If high concentration of NMN is produced through fermentation, then the anti-aging effect is enhanced, but the production process becomes complex and costly
Solution Approach 1:
The patent divides the fermentation process into distinct stages with specific microorganisms (yeast for initial conversion, lactic acid bacteria for secondary fermentation, acetic acid bacteria for final maturation). This segmentation allows each stage to optimize for specific transformations, achieving high NMN concentration while managing process complexity through modular design.
Solution Approach 2:
The patent combines multiple fermentation systems working in sequence to achieve high NMN concentration. By merging the capabilities of different microorganisms (yeast, lactic acid bacteria, acetic acid bacteria) in a coordinated process, the system achieves enhanced anti-aging effect while distributing the computational and operational complexity across multiple manageable stages.
3Ease of manufacture
If traditional fermentation methods are used, then the process is simple, but the decomposition of fibrous polysaccharides and cell walls is insufficient
Solution Approach 1:
The patent implements continuous fermentation across multiple stages with different microorganisms, each contributing to progressive decomposition of fibrous polysaccharides and cell walls. The continuous action of enzymatic breakdown throughout the fermentation process ensures thorough decomposition while maintaining relative process simplicity through uninterrupted operation.
Solution Approach 2:
The patent uses a composite microbial system comprising multiple strains (yeast, lactic acid bacteria, acetic acid bacteria) that work synergistically to decompose complex fibrous polysaccharides and cell walls. This composite approach leverages the complementary enzymatic capabilities of different microorganisms to achieve superior decomposition efficiency while keeping the overall process simple and integrated.
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 fermentation composition effectively delays aging by reducing oxidative stress, enhancing antioxidant indexes, and improving the expression of aging-related genes, thereby extending lifespan and reducing tissue oxidation.
Implementation Method 1
a yeast strain, at a ratio of 0.5-1.5% (107 CFU/mL), is inoculated into the secondary extracts prepared in step (2), the fermentation is carried out at a controlled temperature of 2-12° C. for 3-15 day; during this stage, the yeast remains in a low-activity state, allowing enzymatic activity to dominate over microbial activity
Implementation Method 2
this process aids in preservation during fermentation, enhances the decomposition of fibrous polysaccharides, and promotes the breakdown of cell walls
Implementation Method 3
a lactic acid bacterium, at a ratio of 0.5-1.5% (107 CFU/mL), along with 0.15-0.25% isomalto-oligosaccharides, is inoculated into the primary fermentation products prepared in step (3); the fermentation is conducted at a controlled temperature of 20-35° C. for 5-25 days, during this stage, the lactic acid bacteria metabolize sugars to produce lactic acid, which lowers the pH to achieve a preservative effect
Implementation Method 4
an acetic acid bacterium, at a ratio of 0.5-1.5% (107 CFU/mL), along with 2.5-5.5% D-sorbitol, is inoculated into the secondary fermentation products prepared in step (4); the fermentation process is carried out at a controlled temperature of 10-25° C. for 5-20 days, during this stage, in an oxygen-rich environment, glucose is consumed to produce acetic acid, ethanol is metabolized, acidity is increased, and viscosity is reduced
Implementation Method 5
utilize a negative pressure extraction method in a near-vacuum environment of 35-45 cmHg, continuously extracting for 3-15 days, this process will disrupt the cell walls of fruits and vegetables, releasing intracellular nutrients and polysaccharides
Data Source
AI summary
A fermentation composition with an NMN anti-aging effect, and the use thereof in the preparation of an anti-aging drug. The fermentation composition is prepared by subjecting vegetable and fruit raw materials to a special fermentation preparation method (comprising the steps of extracting vegetables and fruit, breaking walls under negative pressure, performing fermentation at a low temperature, performing deep fermentation, performing chelation fermentation, drying, granulating, etc.), wherein the vegetable and fruit raw materials comprise truffles, mushroom fruiting bodies, avocados, tomato