Plant Extract Fermentation with Saccharomyces cerevisiae var. bayanus
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Solution Overview
Problem
Existing plant extract purification methods are non-specific, leading to the elimination of beneficial molecules like amino acids and organic acids along with simple sugars, which harm the biological activity of polyphenols, making it difficult to obtain extracts enriched in polyphenols while being devoid of simple sugars like glucose, fructose, and galactose.
Innovation Solution
A fermentation process using Saccharomyces cerevisiae var. bayanus yeast is employed to consume simple sugars rapidly and efficiently, resulting in a plant extract that is substantially free of these sugars while maintaining high polyphenol content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional purification techniques (resins, activated carbon, cellulose, distillation) are used to remove simple sugars from plant extracts, then simple sugar content is reduced, but beneficial molecules such as amino acids and organic acids are also eliminated along with the sugars
Solution Approach 1:
The patent changes the chemical environment parameters by adjusting pH to specific ranges (3.5-5.5 for cation exchange, 7.5-9.5 for anion exchange) to selectively bind sugars while leaving amino acids and organic acids in solution. This parameter-based separation resolves the contradiction by targeting only the harmful sugars for removal.
Solution Approach 2:
The patent introduces pH-adjustment agents (acids like citric acid or bases like sodium hydroxide) as intermediaries to modify the charge state of molecules. This intermediary step enables selective interaction between extraction medium and target molecules, allowing sugar removal without affecting beneficial compounds.
2Object-affected harmful factors
If plant extracts contain high levels of simple sugars (25-75% by weight), then the extract has good hydration properties, but the simple sugars harm the biological activity of polyphenols and other active ingredients
Solution Approach 1:
The patent converts the harmful effect of simple sugars into a beneficial separation process. By exploiting the polar nature of sugars, the invention uses pH-controlled ion exchange to selectively capture sugars in the stationary phase while allowing polyphenols to pass through, thus transforming the sugar presence from a harmful factor into a basis for selective removal.
3Manufacturing precision
If non-specific purification treatments are applied to eliminate the polar matrix containing simple sugars, then sugar content is reduced, but other molecules of interest such as amino acids and organic acids are also eliminated
Solution Approach 1:
The patent applies local quality by creating different chemical environments in different phases: the stationary phase is conditioned with specific pH and ionic composition to selectively bind sugars, while the mobile phase maintains conditions favorable for polyphenol stability and activity. This localized differentiation enables precise separation.
Solution Approach 2:
The patent systematically changes multiple parameters (pH, ionic strength, flow rate) to optimize selectivity. By adjusting pH to specific ranges and controlling the composition of extraction medium, the process achieves high selectivity for sugar removal while preserving beneficial molecules throughout the extraction and elution steps.
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 process effectively reduces simple sugar levels to less than 20% by weight, preferably less than 5%, and increases polyphenol content, achieving optimal fermentation kinetics with rapid sugar consumption, thereby enhancing the biological activity and moisturizing effects of the plant extract.
Implementation Method 1
The applicant has in fact demonstrated that it was possible to eliminate simple sugars and increase the polyphenol content of a plant extract by carrying out a fermentation step of said extract with a yeast of the type Saccharomyces cerevisiae var. bayanus.
Data Source
Figure 1
AI summary
The present invention relates to a process for preparing a plant extract enriched in polyphenols and/or substantially free of simple sugars, as well as the plant extract thus obtained. The invention also relates to the use of a yeast of the variety Saccharomyces cerevisiae var. bayanus for the removal of simple sugars from a plant extract.