Peptide-Metal Ion Complex for Fermentation Control
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Solution Overview
Problem
Existing metal materials with coarse crystal grains are not optimally suited for controlling the response of fermentative microorganisms, limiting their application in fermented food production, particularly in terms of production yield and product functionality.
Innovation Solution
A metal material with a specific average crystal grain size of 100 nm to 10 µm, preferably stainless steel, is used to optimize the response of fermentative microorganisms by enhancing their affinity and control, achieved by determining the optimal crystal grain size through response profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If metal ions are used to control fermenting microorganism, then cell growth and fermentation activity are enhanced, but metal ions may be harmful to cells at certain concentrations
Solution Approach 1:
The patent uses peptides as intermediary carriers to deliver metal ions to fermenting microorganisms. The peptide-metal ion complex serves as a mediator that protects metal ions from directly contacting and damaging cell membranes, while still enabling the metal ions to exert their beneficial effects on fermentation activity. This resolves the contradiction by introducing a protective intermediary layer.
Solution Approach 2:
The patent changes the physical and chemical parameters of metal ion delivery by forming complexes with peptides. This complexation alters the solubility, stability, and cellular uptake characteristics of metal ions, enabling them to be delivered at controlled concentrations that enhance fermentation without causing toxicity. The parameter transformation from free metal ions to peptide-bound metal ions resolves the harmful effect.
2Productivity
If peptide structure is optimized for metal ion binding, then metal ion delivery efficiency is improved, but peptide design complexity increases
Solution Approach 1:
The patent applies local quality by introducing specific amino acid residues (histidine, cysteine, aspartic acid, glutamic acid) at particular positions within the peptide sequence to create metal ion binding sites. Rather than redesigning the entire peptide, only specific local regions are modified to achieve optimal metal ion binding while maintaining overall peptide simplicity and ease of synthesis.
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
This approach improves the production yield and functionality of fermented food products by efficiently controlling the response of microorganisms such as lactic acid bacteria, natto bacteria, and yeasts, allowing for enhanced adsorption or growth on the metal material.
Implementation Method 1
the peptide has a structure capable of binding to a metal ion through coordinate covalent bonding
Implementation Method 2
the peptide-metal ion complex is taken into a fermenting microorganism
Data Source
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AI summary
Provided is a metal material capable of optimizing a response of a fermentative microorganism, a method of controlling a response of a fermentative microorganism, and a method of producing a fermented food product. A metal material includes a crystal grain having an average crystal grain size for controlling a response of a fermentative microorganism. The average crystal grain size of the crystal grain is preferably 100 nm or more and 10 µm or less. The metal material is preferably stainless steel. It is preferable that the response of the fermentative microorganism is adsorption or growth of the fermentative microorganism on the metal material.