Partial Whey Hydrolysate and Oligosaccharides for Oral Tolerance
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Solution Overview
Problem
Current hypoallergenic compositions for preventing food allergies primarily rely on avoiding allergens and require special ingredients like probiotics or growth factors, offering only secondary prevention and limited immune tolerance induction.
Innovation Solution
A combination of a partial whey protein hydrolysate containing specific beta-lactoglobulin peptides and non-digestible oligosaccharides, such as β-GOS and FOS, enhances oral immune tolerance by synergistically reducing allergic responses in sensitized mice, potentially leading to complete abolition of acute skin responses.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If extensively hydrolysed proteins or free amino acids are used in infant formulae, then allergenicity is eliminated, but oral immune tolerance induction is insufficient and only secondary prevention is achieved
Solution Approach 1:
The patent changes the degree of hydrolysis parameter from extensive (current practice) to partial (invention), creating a middle ground that maintains low allergenicity while preserving immune tolerance induction capability. The partial hydrolysate contains peptides of specific size ranges that are both safe and immunologically active.
Solution Approach 2:
The patent combines partial protein hydrolysate with non-digestible oligosaccharides to create a composite formulation that synergistically enhances oral tolerance induction while maintaining safety. This composite approach addresses both the safety and efficacy requirements simultaneously.
2Reliability
If partial protein hydrolysate is used to induce oral tolerance, then immune tolerance is improved, but allergenicity risk remains higher compared to extensive hydrolysis
Solution Approach 1:
The patent optimizes the hydrolysis degree parameter to a specific range that balances immune stimulation and allergenicity reduction. The partial hydrolysate is controlled to contain peptides within specific molecular weight ranges that are immunologically active but less allergenic.
Solution Approach 2:
The patent introduces non-digestible oligosaccharides as intermediary substances that enhance the tolerogenic effect of partial protein hydrolysate. These oligosaccharides act as mediators that amplify the immune tolerance induction while the partial hydrolysate provides the protein antigen necessary for specific tolerance.
3Reliability
If intact whey protein is used for oral tolerance induction, then tolerance effect is achieved, but allergic response risk increases
Solution Approach 1:
The patent segments the intact protein into smaller peptide units through partial hydrolysis. These peptide segments retain the immunological epitopes necessary for tolerance induction but are too small to trigger strong allergic responses, thus dividing the protein into safer functional units.
Solution Approach 2:
The patent changes the molecular size parameter of the protein from intact (large) to partially hydrolyzed (smaller peptides). This parameter change reduces the allergenic potential while preserving the tolerance-inducing capability by maintaining appropriate peptide sizes for immune recognition.
4Object-affected harmful factors
If current hypoallergenic compositions avoid allergens, then safety is improved, but primary prevention capability is limited and only secondary prevention is provided
Solution Approach 1:
The patent applies preliminary action by introducing partial protein hydrolysate early in life (in infant formula) to proactively induce oral tolerance before allergen exposure occurs. This preliminary immunological programming enables primary prevention rather than just secondary prevention through allergen avoidance.
Solution Approach 2:
The patent creates a composite formulation combining partial protein hydrolysate with non-digestible oligosaccharides that together provide primary prevention capability. This composite approach transforms the formula from merely safe (allergen-free) to proactively protective (tolerance-inducing).
Data Source
AI summary
The present invention provides infant nutrition with partially hydrolysed proteins and non-digestible oligosaccharides for use in induction of oral tolerance against native dietary proteins.