Aqueous Oligosaccharide Composition pH Control for Heat Stability
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Solution Overview
Problem
Existing liquid aqueous compositions of human milk oligosaccharides (HMOs) face issues such as isomerization of reducing terminal monosaccharides during heat treatment, degradation over time, and pH levels that can disrupt infant physiology, particularly for preterm or low birth weight infants.
Innovation Solution
Aqueous compositions with a pH ranging from 5.5 to 6.5, specifically 5.8 to 6.3, are used to stabilize oligosaccharides with a glucose unit at the reducing end, preventing isomerization and degradation, and maintaining physiological compatibility for infants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If aseptic filling or sterilization by retorting is implemented to ensure microbiological safety, then the composition becomes microbiologically safe, but isomerization of the reducing terminal monosaccharides occurs during heat treatment
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the aqueous composition to a specific range (5.5-6.5) before heat treatment. This pH modification prevents isomerization of the reducing terminal monosaccharides during subsequent sterilization processes while maintaining microbiological safety. The pH parameter is controlled to stabilize the oligosaccharide structure against base-catalyzed isomerization that would otherwise occur during heat treatment.
2Reliability
If oligosaccharides are concentrated to reach microbiologically safe low water activity, then microbiological safety is improved, but viscosity increases and crystallization occurs
Solution Approach 1:
The patent uses pH parameter changes (maintaining pH 5.5-6.5) to prevent crystallization of oligosaccharides during concentration, enabling the formulation of stable aqueous compositions at lower concentrations (e.g., 1-10% w/v) that remain liquid and easy to administer. The controlled pH prevents the oligosaccharides from reaching saturation and crystallizing, thus maintaining fluidity and ease of feeding application while achieving adequate microbiological safety through the stabilized composition.
3Stability of the object's composition
If pH is lowered to prevent isomerization and degradation, then stability is improved, but infant physiology is disrupted
Solution Approach 1:
The patent optimizes the pH parameter to a specific range (5.5-6.5) that balances two requirements: it is low enough to prevent base-catalyzed isomerization and degradation of oligosaccharides during storage and heat treatment, yet high enough to be compatible with infant physiology and not cause acidosis. This narrow pH window achieves both compositional stability and physiological compatibility.
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 solution ensures stability of oligosaccharides during heat treatment and storage, while maintaining a pH suitable for infant administration, supporting digestive and immune maturation without altering infant physiology.
Implementation Method 1
mild acidification at a pH which may range from 5.5 to 6.5, for example from 5.8 to 6.3 or from 5.9 to 6.2, of an aqueous composition comprising at least one oligosaccharide having a glucose unit at the reducing end stabilized such oligosaccharide against isomerization
Implementation Method 2
Very surprisingly, mild acidification also prevented hydrolysis during storage
Data Source
Figure 1~2A
Figure 2B~2C
Figure 2D~2E
AI summary
The present invention concerns a stable aqueous composition comprising oligosaccharides having a glucose unit at the reducing end and characterised in that the pH of such aqueous composition ranges from 5.5 to 6.5.5