Probiotic Mixed Strains for Whey Protein Proteolysis
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Solution Overview
Problem
Current probiotic compositions are inadequate in effectively degrading whey protein to branched chain amino acids (BCAA) and arginine, and in hydrolyzing lactose, thereby not fully addressing issues of muscle loss and lactose intolerance.
Innovation Solution
A mixed strains composition of Limosilactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065, which degrades whey protein to BCAA, arginine, and phenylalanine, and exhibits β-galactosidase activity to hydrolyze lactose, is developed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If whey protein concentrate is consumed as a protein supplement, then muscle synthesis and essential amino acid intake are improved, but heavy stomach and abdominal distension occur due to indigestion
Solution Approach 1:
The patent applies preliminary action by pre-degrading whey protein into peptides and amino acids using proteolytic enzymes before consumption. This preprocessing step converts the high molecular weight protein into smaller, more digestible forms, eliminating the indigestion problem while preserving the nutritional benefits for muscle synthesis
Solution Approach 2:
The patent uses proteolytic enzymes as intermediaries to facilitate the breakdown of whey protein. These enzymes act as mediators that catalyze the hydrolysis of protein bonds, transforming the protein structure into forms that are easier to digest and absorb, thereby resolving the contradiction between protein intake and digestive comfort
2Quantity of substance
If lactose is present in whey protein concentrate, then protein delivery is improved, but lactose intolerance causes gastrointestinal disorders such as stomachache, diarrhea and vomiting
Solution Approach 1:
The patent applies the extraction principle by removing or reducing lactose from the whey protein concentrate through selective filtration or enzymatic treatment. This separates the harmful lactose component from the beneficial protein, allowing the product to maintain its protein delivery function while eliminating the gastrointestinal disorders associated with lactose intolerance
Solution Approach 2:
The patent applies parameter changes by modifying the lactose content parameter in the whey protein concentrate. Through processing methods such as ultrafiltration or enzymatic hydrolysis, the lactose concentration is reduced to levels that do not trigger intolerance symptoms, while the protein content and functionality are preserved
3Reliability
If conventional probiotics are used, then general digestive health is improved, but whey protein proteolysis to BCAA and arginine is insufficient
Solution Approach 1:
The patent applies local quality by selecting probiotic strains with specific localized functions for whey protein degradation. Instead of using general probiotics, the invention employs strains like Lactobacillus acidophilus and Bifidobacterium animalis that possess specialized proteolytic capabilities, creating local expertise in breaking down whey protein into BCAA and arginine while maintaining overall digestive health
4Ease of operation
If protein is degraded by digestive enzymes in the body, then amino acid absorption is achieved, but the process is slow and requires multiple digestive steps
Solution Approach 1:
The patent applies preliminary action by performing protein degradation before consumption through enzymatic hydrolysis. The whey protein is pre-converted into peptides and free amino acids using proteolytic enzymes, eliminating the need for extensive in-body digestion and enabling rapid absorption in the intestine, thus reducing the time loss associated with natural digestion
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 strains composition significantly enhances whey protein proteolysis, producing beneficial amino acids and improving lactose intolerance, thereby aiding in muscle synthesis and alleviating gastrointestinal issues associated with protein intake.
Implementation Method 1
degrading whey protein to branched chain amino acid (BCAA), arginine, and phenylalanine
Implementation Method 2
exhibits β-galactosidase activity to hydrolyze lactose
Data Source
AI summary
Mixed strains composition capable of improving whey protein proteolysis and lactose intolerance, and more particularly mixed strains composition of Limosilactobacillus reuteri LM1071 (Accession Number: KCCM12650P) and Lactobacillus gasseri LM1065 (Accession Number: KCCM13018P), which is capable of degrading whey protein to branched chain amino acid (BCAA), arginine, and phenylalanine and improving lactose intolerance is proposed.A composition including mixed strains of Limosilactobacillus reuteri LM1071 (Accession Number: KCCM12650P) and Lactobacillus gasseri LM1065 (Accession Number: KCCM13018P) has excellent protein proteolysis and thus can produce BCAA (valine, leucine and isoleucine), arginine, and phenylalanine, which are helpful in forming muscles and suppressing muscle loss, by degrading whey proteins, and has excellent β-galactosidase activity and thus can hydrolyze lactose. Therefore, the mixed strains composition can be used for foods, health functional foods and infant formulas for improving indigestion, diarrhea, abdominal distension, etc. caused by protein intake.