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.
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.