Yakult Honsha has been granted a patent for a method to improve the production amount and reaction rate of a galactooligosaccharide. The method involves using ß-galactosidase to react with a substrate in the presence of specific concentrations of sodium ions and magnesium ions. GlobalData’s report on Yakult Honsha gives a 360-degree view of the company including its patenting strategy. Buy the report here.
Smarter leaders trust GlobalData
According to GlobalData’s company profile on Yakult Honsha, cancer treatment biomarkers was a key innovation area identified from patents. Yakult Honsha's grant share as of September 2023 was 40%. Grant share is based on the ratio of number of grants to total number of patents.
A recently granted patent (Publication Number: US11718841B2) describes a method for producing galactooligosaccharides (GOS). GOS are a type of carbohydrate that have potential health benefits and are commonly used as prebiotics in food and pharmaceutical industries.
The method involves two sequential reactions using different ß-galactosidase enzymes. In the first reaction, a ß-galactosidase derived from a microorganism belonging to the genus Sporobolomyces, Aspergillus, or Bacillus is allowed to react with a substrate, which can be lactose, o-nitrophenyl-ß-D-galactopyranoside, glucose, or glycerol. This reaction produces a first-order reaction solution.
In the second reaction, a different ß-galactosidase enzyme, derived from a microorganism belonging to the genus Kluyveromyces, Streptococcus, Lactobacillus, Bifidobacterium, or Bacillus, is added to the first-order reaction solution. This reaction takes place in the presence of 5 to 60 mM sodium chloride and 0.5 to 8 mM magnesium chloride.
The concentration of magnesium chloride in the second reaction is specified to be between 1.5 and 8 mM. The patent also mentions specific microorganisms for each reaction. For the first-order reaction, the microorganism can be Sporobolomyces singularis, while for the second-order reaction, it can be Kluyveromyces lactis, Kluyveromyces fragilis, Streptococcus thermophilus, Lactobacillus bulgaricus, or Bifidobacterium breve.
The patent further provides specific conditions for the first-order reaction when using Sporobolomyces singularis and lactose as the substrate. The concentration of lactose should be between 10 and 60 mass %, the addition amount of Sporobolomyces singularis should be between 0.03 and 0.3 U per gram of lactose, and the reaction temperature should be around 30°C to 70°C, with a reaction time of 24 to 96 hours.
Additionally, the patent mentions that the concentration of residual lactose in the first-order reaction solution should be between 5 and 65 mass %. The addition amount of ß-galactosidase in the second reaction should be between 10 and 1000 U per gram of residual lactose, and the reaction temperature should be between 30°C and 50°C.
Overall, this patent describes a method for producing galactooligosaccharides using specific microorganisms and reaction conditions. The method provides a way to efficiently produce GOS, which have various applications in the food and pharmaceutical industries.
To know more about GlobalData’s detailed insights on Yakult Honsha, buy the report here.
Data Insights
From
The gold standard of business intelligence.
Blending expert knowledge with cutting-edge technology, GlobalData’s unrivalled proprietary data will enable you to decode what’s happening in your market. You can make better informed decisions and gain a future-proof advantage over your competitors.
GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.
GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
