Partially Hydrolyzed Guar Gum for Cognitive Function Promotion
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Solution Overview
Problem
Cognitive functioning declines with aging, and existing methods lack evidence for effectively promoting cognitive functions in elderly individuals.
Innovation Solution
A composition containing partially hydrolyzed guar gum (PHGG) with a specific molecular weight range and viscosity, produced by hydrolyzing galactomannan using β-mannanase, is administered orally to promote cognitive functioning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If partially hydrolyzed guar gum with high molecular weight is used, then viscosity is high and cognitive function promotion effect is strong, but ease of administration and bioavailability are reduced
Solution Approach 1:
The patent applies parameter changes by precisely controlling the molecular weight of PHGG to 1.0×10³ to 2.0×10⁵ and regulating viscosity to 50 mPa·s or less at 1% concentration. This optimization balances the cognitive function promotion effect with ease of administration, resolving the contradiction between effectiveness and usability.
Solution Approach 2:
The patent uses partial hydrolysis of guar gum to achieve the desired molecular weight range, rather than complete hydrolysis. This partial action maintains sufficient cognitive function promotion effects while improving bioavailability and ease of administration.
2Ease of operation
If partially hydrolyzed guar gum with low molecular weight is used, then ease of administration is improved, but cognitive function promotion effect is reduced
Solution Approach 1:
The patent establishes an optimal molecular weight range (1.0×10³ to 2.0×10⁵) that is not too low to lose effectiveness nor too high to compromise administration. This parameter optimization resolves the contradiction between ease of administration and cognitive function promotion.
3Quantity of substance
If conventional guar gum is used, then dietary fiber content is high, but cognitive function promotion specificity is insufficient
Solution Approach 1:
The patent applies local quality by creating PHGG with specific local characteristics (molecular weight 1.0×10³ to 2.0×10⁵, viscosity ≤50 mPa·s) that are optimized for cognitive function promotion, rather than using conventional uniform guar gum. This resolves the contradiction between general dietary fiber content and specific cognitive function promotion.
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 PHGG composition significantly improves visual memory, composite memory, verbal memory, psychomotor speed, reaction time, cognitive flexibility, and executive function in healthy elderly subjects.
Implementation Method 1
hydrolyzing galactomannan (polysaccharide), which is derived from guar endosperm and has a galactose to mannose content ratio (galactose:mannose) in the range of 1:1.3 to 1:2.1, using a β-mannanase, e.g., a microbial β-mannanase, to reduce the molecular weight (partially hydrolyze)
Data Source
AI summary
A partially hydrolyzed guar gum (PHGG) for promoting cognitive functioning has an average molecular weight of 1.0×103 to 2.0×105, with 70% or more by mass of the components thereof falling within this range, and a 1% by mass aqueous solution of the PHGG has a viscosity, measured at 25° C. and 60 rpm using a B-type viscometer, of 50 mPa·s or less. The PHGG may be produced by hydrolyzing galactomannan polysaccharide obtained from guar endosperm and having a galactose to mannose content ratio (galactose:mannose) in the range of 1:1.3 to 1:2.1, using β-mannanase to reduce the molecular weight. The PHGG contains at least 70% by mass of dietary fiber as determined by enzymatic HPLC.