Postbiotic Composition via Multi-Strain Fermentation for Heat Stability
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Solution Overview
Problem
Current probiotic products have poor heat tolerance and stability, leading to reduced shelf-life and safety concerns, particularly for vulnerable populations.
Innovation Solution
A method for preparing a postbiotic composition through serial or parallel fermentation of multiple strains of microorganisms, followed by inactivation, which results in a stable and prebiotic-capable product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If probiotic products use living microorganisms to confer health benefits, then biological activity is improved, but heat tolerance and stability deteriorate
Solution Approach 1:
The patent extracts the beneficial biological components (metabolites, cell wall components, proteins) from the living microorganism structure itself, separating the functional active ingredients from the unstable living cell form. This allows the active components to be preserved in an inactivated preparation that maintains biological activity while achieving heat tolerance and stability.
Solution Approach 2:
The patent changes the state parameter of the microorganisms from living to inactivated through controlled heat treatment or other inactivation methods. This parameter change transforms the product from a living probiotic preparation to a stable postbiotic preparation that retains biological activity through metabolites and cellular components rather than through living metabolic processes.
2Reliability
If probiotic products use living microorganisms, then health benefits are provided, but shelf-life is reduced
Solution Approach 1:
The beneficial health-promoting components are extracted and preserved in the inactivated preparation, allowing the product to maintain its health benefit profile without requiring living microorganisms. The metabolites, cell wall components, and other bioactive substances remain stable and effective throughout extended shelf-life periods.
Solution Approach 2:
Instead of relying on living microorganisms that have limited viability periods, the patent uses stable inactivated preparations that do not degrade over time. The short-lived living cells are replaced by stable chemical and biochemical components that persist throughout the product shelf-life.
3Reliability
If probiotic products use living microorganisms, then biological functionality is achieved, but safety concerns increase for vulnerable populations
Solution Approach 1:
The patent extracts the beneficial biological functions from the living microorganism while removing the potential safety risks associated with introducing live foreign organisms into vulnerable hosts. The health benefits are delivered through metabolites and cellular components rather than through living microorganisms, eliminating infection risks for immunocompromised individuals.
Solution Approach 2:
The patent converts what would normally be considered a limitation (inactivation of microorganisms) into a benefit by eliminating safety concerns. The heat treatment or inactivation process that kills the microorganisms also removes potential pathogens and safety risks, while the metabolites and cellular components produced during growth are preserved as the active beneficial elements.
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 produces a postbiotic composition with enhanced stability, prebiotic effects, and safety, suitable for various health benefits including improved gut barrier function and immune response.
Implementation Method 1
Fermentation processes are known to cause modifications to a fermented matrix, with microbiological, chemical and physical changes
Implementation Method 2
probiotic products have poor tolerance to heat treatments and are characterized by a low stability and reduced shelf-life
Data Source
AI summary
The disclosure provides methods of preparing a postbiotic composition comprising a prebiotic effect, comprising multiple (i.e., two or more) separate microbial fermentations, which may be performed in parallel or sequential steps.