Plant Fermented Broth Multi-Step Process for Polyphenol Decomposition
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Solution Overview
Problem
Conventional plant fermentation methods fail to effectively decompose polyphenols into low molecular-weight forms, limiting their absorption by the human body and health benefits due to high sugar content, high fermentation temperatures, and short fermentation times.
Innovation Solution
A method involving a multi-fermentation process using a plant fermented broth with lactic acid bacteria at room temperature for extended periods, creating a strongly acidic environment to convert polyphenols into absorbable low molecular-weight forms, enhancing their absorption and health benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional fermentation methods are used with high temperature and short duration, then fermentation efficiency is improved, but polyphenol decomposition into low molecular-weight forms is insufficient
Solution Approach 1:
The patent changes the fermentation parameters from conventional high temperature (30-37°C) and short duration (1-3 days) to low temperature (4-25°C) and extended duration (1 day to 3 months). This parameter transformation enables sufficient polyphenol decomposition into low molecular-weight forms while maintaining fermentation efficiency through the use of plant fermented broth as inoculum
Solution Approach 2:
The patent performs preliminary fermentation to create plant fermented broth, which is then used as inoculum for the main fermentation process. This preliminary action prepares a pre-adapted microbial culture that is more effective at decomposing polyphenols under low temperature conditions, resolving the contradiction between fermentation efficiency and decomposition completeness
2Speed
If conventional fermentation methods are used, then fermentation speed is improved, but sugar content in the final product becomes excessively high
Solution Approach 1:
The patent employs periodic or extended-duration fermentation at low temperature rather than rapid conventional fermentation. This allows the fermentation process to proceed slowly over an extended period (1 day to 3 months), enabling complete sugar consumption by microorganisms while maintaining fermentation activity, thus producing low-sugar final products
3Loss of time
If high temperature fermentation is used, then fermentation process time is reduced, but polyphenol absorption by human body is limited
Solution Approach 1:
The patent fundamentally changes the temperature parameter from high (30-37°C) to low (4-25°C) and extends the time parameter from short (1-3 days) to long (1 day to 3 months). This parameter inversion enables complete polyphenol decomposition into absorbable low molecular-weight forms, resolving the contradiction between process time and absorption reliability
4Productivity
If short duration fermentation is used, then production efficiency is improved, but creation of strongly acidic environment is insufficient
Solution Approach 1:
The patent uses extended periodic fermentation at low temperature to gradually build up acidity over time. The prolonged duration (1 day to 3 months) allows microorganisms to progressively produce organic acids, creating a strongly acidic environment (pH 2.0-4.0) that is necessary for polyphenol decomposition, while maintaining production efficiency through the use of plant fermented broth inoculum
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 method results in a plant fermented product with improved absorption rates, rich in physiologically active substances, offering antioxidant, anti-inflammatory, and antibacterial actions, suitable for various applications, including pharmaceuticals, cosmetics, and environmental deodorization.
Implementation Method 1
a method involving a multi-fermentation process using a plant fermented broth with lactic acid bacteria at room temperature for extended periods, creating a strongly acidic environment to convert polyphenols into absorbable low molecular-weight forms
Data Source
AI summary
A method for manufacturing a plant fermented product using a plant fermented broth, includes: mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic acid bacteria, and fermenting the resulting mixture at room temperature in a range of 5 to 25° C. for 30 days to 6 months so that the material becomes acidic at pH 4 or less to obtain a first fermented broth; mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture d product.