Poultry-Based Prebiotic Broth for Gluten-Free Probiotic Growth
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Solution Overview
Problem
Current prebiotics, mainly carbohydrate-based, often contain gluten and are ineffective in enhancing the microbiome diversity and probiotic bacteria count in the gastrointestinal tract, leading to potential adverse reactions and limited health benefits.
Innovation Solution
A gluten-free prebiotic composition derived from poultry, such as chicken or turkey, in the form of broth, stock, extract, or powder, enriched with soluble collagen fibers and additional beneficial compounds, administered to enhance the growth and diversity of probiotic bacteria in the gut microbiome.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If carbohydrate-based prebiotics are used, then probiotic bacteria growth is enhanced, but gluten content increases causing adverse reactions
Solution Approach 1:
The patent changes the chemical composition parameters of prebiotics from carbohydrate-based to protein-based (collagen peptides and amino acids), thereby eliminating gluten while maintaining probiotic enhancement capability. This parameter substitution resolves the contradiction between probiotic growth enhancement and gluten avoidance.
Solution Approach 2:
The patent extracts and isolates soluble collagen and its peptides from poultry sources, separating the beneficial prebiotic components from harmful gluten-containing plant materials. This extraction approach allows obtaining pure protein-based prebiotics without gluten contamination.
2Quantity of substance
If conventional prebiotics are used, then probiotic bacteria count increases, but microbiome diversity remains limited
Solution Approach 1:
The patent employs a composite prebiotic formulation containing multiple protein components (collagen peptides, glycine, proline, hydroxyproline) that work synergistically to support diverse probiotic populations. This composite approach enables simultaneous enhancement of both probiotic quantity and microbiome diversity.
Solution Approach 2:
The patent develops a multi-functional prebiotic composition that not only increases probiotic bacteria count but also enhances microbiome diversity, reduces inflammation, and supports gut barrier function. This universal prebiotic addresses multiple microbiome health aspects simultaneously.
3Object-affected harmful factors
If protein-based prebiotics from poultry are used, then gluten-free status is achieved, but effectiveness in enhancing probiotics must be verified
Solution Approach 1:
The patent utilizes naturally occurring soluble collagen and amino acids from poultry that inherently possess prebiotic properties. These components self-service as probiotic growth promoters without requiring additional additives, thereby maintaining gluten-free status while ensuring probiotic enhancement effectiveness.
Solution Approach 2:
The patent identifies specific amino acids (glycine, proline, hydroxyproline) and collagen peptides as intermediary substances that mediate between the poultry protein source and probiotic bacteria. These intermediaries facilitate probiotic growth while maintaining the gluten-free characteristic of the formulation.
Data Source
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AI summary
Broth compositions prepared from poultry are shown to act as prebiotics by enhancing the probiotic microbiota of an individual. Methods of preparing these broth compositions from selected poultry raw materials and methods of using the broth compositions are disclosed.