Probiotic Strain Selection for In Vitro Gas Reduction
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Solution Overview
Problem
Current methods fail to effectively identify and administer probiotics that reduce gas production in the human gastrointestinal tract, leading to symptoms like bloating, which are commonly caused by the inability to digest dietary compounds such as FODMAPs.
Innovation Solution
A method and composition involving the selection and administration of specific probiotic strains, such as Lactobacillus and Bifidobacterium species, that interact with prebiotics to reduce gas production in simulated gastrointestinal conditions, thereby minimizing bloating symptoms when consuming specific foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If probiotics are administered to reduce gas production, then bloating symptoms are reduced, but the effectiveness varies widely between individuals and food types
Solution Approach 1:
The patent applies local quality by matching specific probiotic strains to specific food types and individual gastrointestinal conditions. Rather than using a universal probiotic approach, the method selects probiotics with particular characteristics suited to metabolize specific dietary compounds (FODMAPs, fibers, starches) that cause gas in different individuals, thereby improving reliability while accounting for individual variation.
Solution Approach 2:
The patent employs parameter changes by measuring gas production in vitro as a quantitative parameter to screen and select probiotic strains. By establishing measurable parameters for gas production reduction, the method transforms the subjective and variable effectiveness into an objective selection criterion, enabling reliable identification of probiotics that work for specific individuals and food types.
2Measurement precision
If in vitro models are used to measure gas production, then screening capability is improved, but previous models did not test whether gas production was changed by adding specific bacteria
Solution Approach 1:
The patent implements feedback by using the in vitro gas production measurements to guide the selection of probiotic strains. The measured gas production data feeds back into the strain selection process, allowing researchers to identify and select strains that demonstrably reduce gas production in the specific in vitro conditions, thereby improving both measurement precision and screening accuracy simultaneously.
Solution Approach 2:
The in vitro model serves itself by being designed to directly measure the function (gas production) that needs to be evaluated. The system uses its own measurement capability to screen probiotics, eliminating the need for separate animal or human studies for initial screening, thus improving both precision and reliability of the screening process.
3Object-affected harmful factors
If probiotics are selected based on gas production reduction, then bloating symptoms are minimized, but identification methods are needed to find effective strains
Solution Approach 1:
The patent introduces an intermediary in vitro gas production assay as a mediator between probiotic selection and clinical outcomes. This intermediary model allows screening of probiotic strains without directly testing on human subjects, simplifying the identification process while still predicting which strains will reduce bloating symptoms in actual use.
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 selected probiotic strains significantly reduce gas production and associated symptoms by up to 95% when administered before or with food, providing a substantial reduction in bloating and discomfort.
Implementation Method 1
Microorganisms that inhabit the gastrointestinal tract produce various amounts of gas when metabolizing compounds that are in the food that has been consumed and passed through the gastrointestinal tract
Data Source
AI summary
Provided herein are methods and compositions for a probiotic composition comprising at least one probiotic strain selected based on gas production resulting from digestion of a specific food, food product, food ingredient or food component to reduce the amount of gas and or bloating produced when a subject consumes the specific food, food product, food ingredient, or food component.