Protein-Polyphenol Aggregate Matrix for Allergen Attenuation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for mitigating food allergies, particularly those triggered by protein allergens, are not practical, efficient, or food-grade compliant, failing to effectively alleviate immune disorders and allergic reactions.
Innovation Solution
A method involving the production of a low sugar or sugar-free concentrated polyphenol extract and a protein-polyphenol aggregate matrix, where the extract is used to create a complex with proteins, resulting in a dehydrated matrix that attenuates allergic responses when administered or added to food products, reducing protein reactivity and allergenicity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional processing methods (thermal, enzymatic, genetic engineering) are used to mitigate food allergies, then allergenicity may be reduced, but these methods are not practical, efficient, or food-grade compliant
Solution Approach 1:
The patent uses polyphenolic compounds as intermediary substances that bind to allergenic proteins through non-covalent interactions (hydrogen bonding, hydrophobic interactions, pi-pi stacking). This mediator approach allows attenuation of allergenicity without requiring complex genetic engineering or harsh processing conditions, achieving both effectiveness and food-grade compliance.
Solution Approach 2:
The invention changes the chemical parameters of the protein-allergen by introducing polyphenol-protein complexes. This alters the epitopic structure and IgE binding properties of the allergen without destroying the protein's nutritional value, providing a practical and compliant method for reducing allergenicity.
2Object-affected harmful factors
If existing allergen mitigation methods are applied, then some reduction in allergic response may occur, but they fail to effectively alleviate immune disorders
Solution Approach 1:
The patent extracts and isolates the allergenic epitopes from the native protein structure through polyphenol binding. This extraction of the harmful immunogenic portions while retaining the nutritional protein creates a reliable method for reducing allergic response without compromising food safety or efficacy.
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 protein-polyphenol aggregate matrix effectively reduces the allergenicity of proteins, providing a safe and effective solution for allergy therapies and hypoallergenic food ingredients by masking or altering IgE binding epitopes, thereby minimizing adverse reactions.
Implementation Method 1
contacting a low sugar or sugar free concentrated polyphenolic extract with a protein product to produce a protein-polyphenol complexed product
Implementation Method 2
polyphenols bind to the protein product through non-covalent interactions
Implementation Method 3
dehydrating the protein-polyphenol complexed product to produce a protein-polyphenol aggregate matrix
Data Source
AI summary
The invention relates to a low sugar or sugar free concentrated polyphenolic extract comprising at least about 30% polyphenols (w/w) and a protein-polyphenol aggregate matrix comprising at least about 15% polyphenols (w/w). The invention further relates to methods of producing a low sugar or sugar free concentrated polyphenolic extract comprising (a) extracting a low sugar or sugar free plant tissue with an aqueous solvent to produce an extract having an aqueous portion and a solids portion; (b) filtering the extract to separate the aqueous portion from the solids portion; and (c) reducing the volume of the separated aqueous portion, and methods of producing a protein-polyphenol aggregate matrix comprising about 1% to about 40% polyphenols (w/w) using the low sugar or sugar free concentrated polyphenolic extract of the invention.