Probiotic Microorganism Coating with Poly-gamma-glutamic Acid

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Solution Overview

Problem

Probiotic microorganisms used in food and drink products often do not survive the freeze drying, storage, and ingestion processes, limiting their viability and effectiveness, and are typically limited to being incorporated into milk-based products.

Innovation Solution

The use of poly-γ-glutamic acid (γ-PGA) coating for probiotic microorganisms, specifically produced by bacteria like Bacillus subtilis, to enhance their viability through direct coating and incorporation into various food and beverage products, including non-milk based ones, by suspending them in a γ-PGA solution followed by freeze drying.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If probiotic microorganisms are subjected to freeze drying and storage processes, then they can be incorporated into food and drink products, but their viability is significantly reduced

Engineering Contradiction:

Improveviability of probiotic microorganismsVSAvoiddamage from freeze drying and storage

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The probiotic microorganisms are pre-coated with poly-γ-glutamic acid (γ-PGA) before undergoing freeze drying and storage. This γ-PGA coating acts as a protective cushion that absorbs stress and damage during the freeze drying process and storage conditions, thereby maintaining higher viability of the microorganisms when they are eventually incorporated into food and drink products.

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

2Adaptability or versatility

If probiotic microorganisms are incorporated into non-milk based food products, then product variety is increased, but viability is reduced due to adverse conditions

Engineering Contradiction:

Improverange of food productsVSAvoidviability of probiotic microorganisms

Core Design Contradiction:

Adaptability or versatilityVSReliability

Solution Approach 1:

The poly-γ-glutamic acid (γ-PGA) coating serves as an intermediary protective layer between the probiotic microorganisms and the adverse conditions of non-milk based food products. This coating mediates the interaction by providing protection against unfavorable pH conditions, oxidation, and other stressors present in diverse food matrices, enabling the microorganisms to survive in both milk-based and non-milk-based products.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Productivity

If probiotic microorganisms undergo multiple processing steps, then they can be delivered to the host, but most become unviable before affecting the host

Engineering Contradiction:

Improvedelivery of probiotic microorganisms to hostVSAvoidviability through processing steps

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The γ-PGA coating is applied beforehand to protect probiotic microorganisms through multiple processing steps including freeze drying, storage, and ingestion. This pre-applied protective coating cushions the microorganisms against the cumulative stress of each processing step, ensuring that a higher proportion remain viable and capable of exerting health effects on the host.

Inventive Principle:

Principle #11Beforehand cushioning (Prior cushioning)

Solution Approach 2:

The probiotic microorganisms are pre-coated with γ-PGA and pre-conditioned in a protective environment before being subjected to the sequence of processing steps. This preliminary protective action ensures that when the microorganisms encounter adverse conditions during processing and ingestion, they are already equipped with protective mechanisms to maintain viability.

Inventive Principle:

Principle #10Preliminary action

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 γ-PGA coating significantly improves the viability of probiotic microorganisms during freeze drying and storage, extending their shelf life and maintaining effectiveness in adverse conditions, such as those found in the stomach, and allows their use in a broader range of food products.

Implementation Method 1

the probiotic microorganisms are subjected to a freeze drying process

Methodology Applied

Scientific EffectFreeze drying: Freeze Drying

Data Source

PatentEP2751254B1Improved viability of probiotic microorganisms using poly - gamma - glutamic acid

Publication Date: 2017.12.13 UNIVERSITY OF WOLVERHAMPTON

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AI summary

The invention relates to a probiotic microorganism at least partially coated with a poly glutamic acid, for example poly-?-glutamic acid (?-PGA). The invention also relates to an ingestible product comprising the probiotic microorganism at least partially coated with a poly glutamicacid and a method of making aprobiotic microorganism at least partially coated with a poly glutamic acid. The invention also relates to a method of making poly-?-glutamic acid (?-PGA).