OptiBiotix Health has been granted a patent for a modified non-digestible prebiotic oligosaccharide that incorporates monosaccharide units, enhancing its sweetness compared to unmodified versions. The patent details methods for producing these oligosaccharides and their potential applications. GlobalData’s report on OptiBiotix Health gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on OptiBiotix Health, Low glycaemic index foods was a key innovation area identified from patents. OptiBiotix Health's grant share as of July 2024 was 31%. Grant share is based on the ratio of number of grants to total number of patents.
Modified prebiotic oligosaccharides with increased sweetness value
The granted patent US12042506B2 outlines a prebiotic formulation that includes one or more non-digestible oligosaccharides, specifically highlighting the modification of these oligosaccharides to enhance their sweetness. At least one of the oligosaccharides is modified to incorporate monosaccharides, resulting in a higher sweetness value compared to its unmodified counterpart. The formulation includes fructose-modified galactooligosaccharides (GOS) and may also contain other non-digestible oligosaccharides such as inulin, fructooligosaccharides (FOS), a-galactooligosaccharides, and ß-glucooligosaccharides. The modified oligosaccharides can constitute up to 95% of the total composition, with the remainder being unmodified oligosaccharides.
The patent further details methods for synthesizing these modified oligosaccharides, which involve reactions between disaccharide or oligosaccharide precursors and monosaccharide acceptors, potentially using enzymes like galactosidase or glycosidase. Specifically, the process may include fructosylation using ß-galactosidase derived from the Aspergillus genus, with fructose as the monosaccharide acceptor. The resulting prebiotic can be presented in granular or powdered form and is suitable for incorporation into food products, supplements, or as a sweetener, thereby enhancing the sweetness profile while maintaining the prebiotic benefits.
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