Gluten-Free Wheat Germ Concentrate via Fermentation and Extraction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current gluten-free fermented wheat germ extracts are hygroscopic, require expensive processing, and are not suitable for alternative routes of administration due to the presence of lectins, limiting their use in food products and medical applications.
Innovation Solution
A method for producing a gluten-free grain concentrate using yeast fermentation and solvent extraction, which deactivates 2,6-dimethyl benzoquinone and removes lectins, resulting in a more concentrated, stable, and versatile product suitable for various formulations and administration routes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional gluten-free fermented wheat germ extracts are produced using standard extraction methods, then gluten is removed, but the product remains hygroscopic and contains lectins that limit administration routes
Solution Approach 1:
The patent applies solvent extraction to remove not only gluten but also lectins and other unwanted components from fermented wheat germ. The extraction process uses appropriate solvents to selectively remove harmful substances while retaining beneficial active components, thereby achieving both gluten removal and lectin elimination to enable versatile administration routes including parenteral routes.
Solution Approach 2:
The patent modifies physical and chemical parameters of the extraction process including solvent selection, temperature, pressure, and extraction time to optimize the removal of gluten and lectins while preserving active ingredients. By changing these parameters, the product achieves non-hygroscopic properties and eliminates lectins, making it suitable for various administration routes.
2Reliability
If extensive processing is applied to remove gluten and improve product stability, then product quality improves, but manufacturing cost increases
Solution Approach 1:
The patent performs preliminary fermentation of wheat germ before extraction, which pre-concentrates active ingredients and facilitates subsequent extraction. This preliminary action improves product stability and concentration while reducing the complexity and cost of the main extraction process, as the fermentation step naturally prepares the material for more efficient processing.
Solution Approach 2:
The patent uses an intermediary fermentation step that transforms wheat germ into a more processable state. The fermentation process acts as a mediator that simplifies subsequent extraction by pre-organizing the material structure and concentrating active components, thereby reducing the need for extensive additional processing and lowering overall manufacturing costs.
3Quantity of substance
If the product is highly concentrated to reduce dosage, then efficacy improves, but the product becomes more hygroscopic and less stable
Solution Approach 1:
The patent removes hygroscopic components and lectins through selective extraction, allowing the product to be highly concentrated without becoming excessively hygroscopic. By taking out the problematic components that cause hygroscopy, the active ingredients can be concentrated to high levels while maintaining product stability and preventing moisture-related degradation.
Solution Approach 2:
The patent changes the physical and chemical parameters of the final product through controlled drying and formulation processes. By adjusting moisture content, pH, and other parameters during and after concentration, the product achieves high active ingredient concentration while maintaining stability and reducing hygroscopicity through optimized processing conditions.
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 method produces a highly concentrated, stable, and gluten-free product that can be formulated into various dosage forms and incorporated into food and beverages, overcoming the limitations of existing products by being non-hygroscopic and free of lectins, thus enhancing its medical and dietary applications.
Implementation Method 1
The compound is derived from wheat which is subjected to yeast fermentation, and becomes a medicine which is a source of biologically active substances
Implementation Method 2
the present invention uses a solvent extraction, which is also known as partitioning fermented wheat germ extract method to produce a fermented wheat germ drug product
Data Source
AI summary
A gluten-free grain concentrate (GFGC) drug product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.