Plant Fermentation Senescence Retarding Agent
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Solution Overview
Problem
Current methods lack effective senescence retarding agents that can delay multiple senescence-related symptoms and extend longevity in animals while ensuring high safety.
Innovation Solution
A senescence retarding agent containing a plant fermentation product, specifically a mixture of koji mold-fermented and yeast/lactic acid bacterium-fermented products from various plants, which is used as an active ingredient to retard senescence symptoms and prolong survival.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional senescence retarding agents are used, then some senescence symptoms may be delayed, but they fail to effectively delay multiple senescence-related symptoms and extend longevity simultaneously
Solution Approach 1:
The patent uses a composite formulation containing multiple fermented plant products (miso, sake kasu, tsukemono juice) combined in specific ratios. This composite approach synergistically addresses multiple senescence symptoms simultaneously, including skin aging, hair loss, and longevity extension, which single agents failed to achieve effectively.
2Reliability
If plant fermentation products are used as active ingredients, then safety is improved, but the complexity of the formulation increases
Solution Approach 1:
The patent employs fermented plant products that serve multiple functions: they are safe for long-term consumption, contain antioxidants that delay senescence symptoms, and promote longevity. These multi-functional ingredients reduce the need for multiple separate compounds, thereby managing formulation complexity while maintaining high safety standards.
3Adaptability or versatility
If multiple fermented plant products are combined, then the ability to retard multiple senescence symptoms is improved, but the manufacturing process becomes more complex
Solution Approach 1:
The patent combines multiple fermented plant products (miso, sake kasu, tsukemono juice) into a single integrated formulation that can be administered together. This merging approach maintains the synergistic benefits of multiple ingredients while simplifying the manufacturing process compared to producing and administering separate treatments for each symptom.
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 agent effectively delays senescence symptoms and extends the survival of animals by using a combination of fermented plant products, demonstrating safety and efficacy in animal models.
Implementation Method 1
a koji mold-fermented product of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet
Implementation Method 2
a yeast- and/or lactic acid bacterium-fermented product of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum)
Data Source
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AI summary
An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum) ; (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).