Lyophilization Reagent Using Wheat Peptone and Sucrose
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Solution Overview
Problem
Lyophilization processes, such as freeze-drying, reduce bacterial viability and alter cell shapes due to water loss, and existing reagents like Reagent 18 contain expensive and animal-derived compounds that are not suitable for all applications, particularly when using plant peptone sources.
Innovation Solution
A reagent comprising tryptone-soy broth (TSB), sucrose, and wheat peptone is developed, with specific concentration ranges to protect microorganisms during lyophilization, offering a cost-effective and animal-free alternative.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If Reagent 18 containing bovine serum albumin is used for lyophilization protection, then high bacterial viability is maintained, but the cost increases and animal-derived compounds are used
Solution Approach 1:
The patent replaces expensive, long-lasting animal-derived bovine serum albumin with a cost-effective plant-based wheat peptone solution that can be easily prepared and discarded after use, significantly reducing costs while maintaining protective functionality during lyophilization
Solution Approach 2:
The invention changes the chemical composition parameters by substituting animal proteins with plant-derived peptone, altering the molecular structure and amino acid profile of the protective reagent while maintaining its cryoprotective and lyoprotective properties through optimized concentration ranges
2Ease of manufacture
If plant peptone is used instead of animal-derived compounds, then cost is reduced and ethical constraints are met, but protection effectiveness during lyophilization is compromised
Solution Approach 1:
The patent optimizes the concentration parameters of wheat peptone (0.1-1.1% w/v) and adjusts the formulation parameters by combining it with TSB and sucrose in specific ratios, transforming the suboptimal plant-based peptone into an effective protective reagent that matches or exceeds the performance of animal-derived alternatives
Solution Approach 2:
The invention creates a composite protective reagent by combining wheat peptone with tryptone-soy broth and sucrose, where each component contributes specific protective mechanisms (protein protection, carbohydrate glass formation, and synergistic effects) that together achieve superior protection compared to single-component plant-based solutions
3Duration of action of stationary object
If water is removed during lyophilization, then long-term preservation is achieved, but bacterial cell shape changes and viability decreases
Solution Approach 1:
The patent applies protective reagents containing wheat peptone, TSB, and sucrose to bacterial cells before lyophilization, creating a protective matrix that cushions cells against mechanical stress, osmotic shock, and structural collapse during water removal, thereby preserving cell shape and viability throughout the preservation process
Solution Approach 2:
The protective reagent acts as an intermediary substance between bacterial cells and the harsh lyophilization environment, forming a protective layer that mediates the interaction between cells and removing water, preventing direct damage to cell structures while enabling long-term preservation
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 reagent effectively maintains high bacterial viability during freeze-drying, comparable to Reagent 18, while reducing costs and ensuring efficient preservation, as demonstrated by survival rate comparisons with various microbial strains.
Implementation Method 1
Lyophilization is a process involving the evaporation of solvent from frozen substances - the process called freeze drying
Data Source
Figure 1~2
AI summary
The invention relates to the reagent developed for protecting microorganisms during lyophilization, while the reagent comprises tryptone soy broth (TSB), sucrose and wheat peptone.