Probiotic Strains for Reducing Advanced Glycation End Products
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Solution Overview
Problem
Current methods to inhibit advanced glycation end products (AGEs) are limited by toxicity issues with existing pharmaceutical products, necessitating the development of safer alternatives that can effectively reduce AGEs without side effects.
Innovation Solution
Identification and isolation of novel strains such as Lactococcus lactis KF140, Bacillus subtilis KF11, Lactobacillus pentosus KF8, and Lactobacillus paracasei KF00816, which are used in food, pharmaceutical, and probiotic compositions to reduce AGEs, thereby preventing or treating associated diseases like diabetes and vascular diseases.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If aminoguanidine is used to inhibit advanced glycation end products, then the production of AGEs is reduced, but toxicity is induced by prolonged administration
Solution Approach 1:
The patent replaces aminoguanidine with probiotic strains (Lactococcus lactis, Bacillus subtilis, Lactobacillus species) that can be safely administered long-term without accumulating toxicity. These microbial strains act as temporary, self-depleting agents that reduce AGEs through their metabolic activity and then are excreted or digested, avoiding the accumulation of toxic effects associated with prolonged aminoguanidine administration.
Solution Approach 2:
The patent changes the chemical and biological parameters of the anti-AGE agent from a synthetic nucleophilic hydrazine (aminoguanidine) to living probiotic organisms. This parameter change transforms the mechanism of action from direct chemical inhibition to biological modulation, thereby eliminating toxicity while maintaining effectiveness in reducing AGE formation.
2Reliability
If synthetic pharmaceutical products are used to inhibit AGEs, then AGE production is reduced, but side effects occur
Solution Approach 1:
The probiotic strains perform self-service by utilizing their own metabolic enzymes and cellular machinery to degrade AGEs and prevent their formation. The bacteria produce endogenous enzymes that break down AGEs without requiring external synthetic chemicals, thereby eliminating side effects while maintaining therapeutic effectiveness.
Solution Approach 2:
The patent introduces probiotic strains as intermediary agents between the diet (sugar and protein sources) and the host body. These strains act as mediators that intercept and metabolize AGE-forming substrates before they can cause harm, providing a safe and effective mechanism for AGE reduction without direct pharmacological intervention.
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
These novel strains significantly reduce nonfluorescent AGEs, including CML, as demonstrated in animal experiments, offering a safer and effective approach to managing diseases linked to AGE accumulation.
Implementation Method 1
These novel strains significantly reduce nonfluorescent AGEs, including CML, as demonstrated in animal experiments
Data Source
AI summary
The present invention relates to a novel strain having the activity of reducing advanced glycation end products and a use thereof and, more particularly, to a food composition having the activity of reducing advanced glycation end products and a pharmaceutical composition for preventing or treating a disease caused by advanced glycation end products each of which comprises a Lactococcus lactis KF140 (accession number KCCM11673P) strain, a Bacillus subtilis KF11 (accession number KCCM11981P) strain, a Lactobacillus pentosus KF8 (accession number KCCM11997P) strain, or a Lactobacillus paracasei KF00816 (accession number KCCM11998P) strain, which are all novel strains; a lysate thereof; or a culture thereof as an active ingredient. In addition, the present invention relates to a composition for intestinal regulation, a probiotic composition, a feed composition, and a fermented product, each of which comprises the novel strain of the present invention, a lysate thereof, or a culture thereof as an active ingredient.