Polysaccharide-Whey Protein Complexes for Insulin Control
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Solution Overview
Problem
Current nutritional solutions for diabetic and pre-diabetic subjects do not adequately improve postprandial insulin profiles, and there is a need for a more effective way to manage insulin resistance and glucose metabolism.
Innovation Solution
A composition comprising polysaccharides and whey protein micelles, where the polysaccharides have a negative zeta potential at a pH range of 2.5 to 4.5, and the weight ratio of whey protein micelles to polysaccharides is between 30:1 and 0.8:1, formed by adjusting the pH of a demineralized native whey protein solution to 5.8-6.6 and subjecting it to 80-98°C, creating polysaccharide-whey protein micelle complexes that slow gastric emptying and digestion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If whey protein isolates or micelles are used alone, then protein content is provided, but postprandial insulin response is not sufficiently reduced
Solution Approach 1:
The patent combines whey protein micelles with specific polysaccharides (guar gum, xanthan gum, pectin, or carrageenan) to create a composite composition. This composite approach leverages the synergistic effects between protein and polysaccharide components, where the polysaccharides form viscous matrices that slow gastric emptying and modulate insulin response more effectively than protein alone, thereby resolving the contradiction between maintaining simplicity and achieving sufficient insulin response reduction.
Solution Approach 2:
The patent specifies precise parameter ranges including polysaccharide concentration (0.1-10% w/w), weight ratios of whey protein micelles to polysaccharides (30:1 to 0.8:1), and pH conditions (2.5-4.5 for polysaccharide negative zeta potential). These parameter optimizations ensure the composition achieves maximum insulin response reduction while maintaining manageable complexity through standardized formulation guidelines.
2Quantity of substance
If polysaccharides and whey protein micelles are combined in specific ratios, then postprandial insulin response is significantly reduced, but formulation complexity increases
Solution Approach 1:
The patent establishes specific parameter ranges for easy manufacturing: polysaccharide concentrations of 0.1-10% w/w, weight ratios of whey protein micelles to polysaccharides between 30:1 and 0.8:1, and pH control at 2.5-4.5 to ensure polysaccharides have negative zeta potential. These standardized parameters simplify the formulation process while maintaining the synergistic effects that significantly reduce postprandial insulin response.
Solution Approach 2:
The patent uses polysaccharides as intermediary substances that mediate between whey protein micelles and the digestive system. The polysaccharides form viscous matrices that slow gastric emptying and modulate the release of amino acids, thereby indirectly controlling insulin response. This intermediary mechanism allows for simpler protein formulations to achieve complex physiological effects.
3Quantity of substance
If whey protein micelles are used, then blood glucose control is improved, but postprandial insulinemia is not adequately controlled
Solution Approach 1:
The patent creates a composite system combining whey protein micelles (which improve blood glucose control) with polysaccharides (which specifically target postprandial insulinemia). The polysaccharide component forms a viscous matrix that slows gastric emptying and modulates nutrient absorption, thereby specifically addressing the insulinemia control gap that exists when using whey protein micelles alone, and enhancing overall diabetes management effectiveness.
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 composition significantly reduces postprandial plasma insulin response compared to whey protein isolates or micelles alone, providing a better nutritional solution for managing insulin resistance and reducing the risk of developing type-2 diabetes.
Implementation Method 1
wherein the polysaccharides have a negative zeta potential at a pH value in the range 2.5 to 4.5... the polysaccharides and whey protein micelles are in the form of polysaccharide-whey protein micelle complexes
Data Source
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AI summary
The present invention relates to a composition connprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising polysaccharides and whey protein micelles to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming polysaccharide-whey protein micelle complexes.