Mixed Probiotic Composition for Soy Protein Proteolysis
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Solution Overview
Problem
Conventional probiotic compositions for plant-derived proteins, such as soy protein, face challenges in proteolysis and amino acid production, leading to suboptimal muscle regeneration and sarcopenia prevention compared to animal-derived proteins like whey protein.
Innovation Solution
A mixed strain of Limosilactobacillus fermentum LM1020 (KCCM12918P) and Lactobacillus acidophilus LM1060 (KCCM12625P) is developed to enhance soy protein proteolysis and amino acid production, particularly branched-chain amino acids (BCAAs) and other essential amino acids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant proteins (soy protein) are used as substitutes for animal proteins, then eco-friendliness and sustainability are improved, but proteolysis efficiency and amino acid production are insufficient compared to animal proteins
Solution Approach 1:
The patent combines two probiotic strains (Lactobacillus casei IDCC 3451 and Lactobacillus plantarum IDCC 13201) into a mixed-strain composition. This merging of strains synergistically enhances the proteolysis of soy protein and amino acid production, resolving the contradiction between using plant proteins for sustainability and achieving sufficient proteolysis efficiency.
Solution Approach 2:
The patent optimizes specific parameters including the ratio of probiotic strains (1:1 to 1:10), culture conditions (pH 4.5-6.0, temperature 30-37°C), and incubation time (24-48 hours) to maximize proteolysis efficiency of soy protein while maintaining the eco-friendly advantage of plant-based protein sources.
2Reliability
If conventional probiotic compositions are used for soy protein proteolysis, then some proteolysis activity is achieved, but amino acid production and muscle regeneration support remain suboptimal
Solution Approach 1:
The patent merges two different probiotic strains with complementary proteolytic capabilities. Lactobacillus casei IDCC 3451 and Lactobacillus plantarum IDCC 13201 work synergistically to enhance both the reliability of proteolysis activity and the productivity of amino acid production, particularly essential amino acids like leucine, isoleucine, and valine.
Solution Approach 2:
The patent creates a composite probiotic system combining two microbial strains with different metabolic characteristics. This composite approach enables enhanced proteolysis of soy protein and improved amino acid production profile, addressing the limitations of single-strain probiotic compositions.
3Quantity of substance
If animal-derived proteins (whey protein) are used for muscle maintenance, then excellent amino acid composition and bioavailability are achieved, but dietary fiber is deficient and fat/cholesterol content is high
Solution Approach 1:
The patent introduces probiotic microorganisms as intermediaries that biologically convert soy protein into highly bioavailable amino acids and peptides. This mediator approach allows obtaining the amino acid benefits of animal proteins while avoiding their harmful components (fat, cholesterol), using the probiotics as a biological conversion system.
Solution Approach 2:
The patent replaces the need for animal-derived proteins with a bio-engineered solution where probiotic microorganisms perform the function of protein breakdown and amino acid synthesis. This substitution uses biological mechanisms (microbial proteolysis) instead of relying on animal protein sources, eliminating fat and cholesterol while providing essential amino acids.
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 mixed strain improves soy protein proteolysis and amino acid production, effectively supporting muscle maintenance and preventing sarcopenia, offering a sustainable alternative to animal-derived proteins.
Implementation Method 1
a mixed strain containing Limosilactobacillus fermentum LM1020 (Accession Number: KCCM12918P) and Lactobacillus acidophilus LM1060 (Accession Number: KCCM12625P), and the mixed strain is capable of improving the degree of soy protein proteolysis
Data Source
AI summary
The present disclosure can improve the degree of soy protein proteolysis and the ability to produce valine, isoleucine, and leucine, which are branched-chain amino acids, as well as other amino acids, such as threonine, glycine, tyrosine, and lysine. Accordingly, the present disclosure can prevent sarcopenia and has antioxidant activity. Also, the present disclosure can maintain protein metabolic balance and relieve sarcopenia by muscle synthesis.The self-aggregation, hydrophobicity, and intestinal adhesion of a mixed strain is improved compared to a case where a single strain used for the mixed strain is used. Therefore, when the mixed strain of the present disclosure is ingested, the strain can remain for a long time in the intestine.