| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | COMPOSITIONS AND METHODS OF USE OF NOVEL STRAINS OF LACTOBACILLUS FERMENTUM | US15390108 | 2016-12-23 | US20170182101A1 | 2017-06-29 | Belinda Vallejo Galland; Aaròn Fernando González Córdova; Josè Antonio Feregrino Quezada; Juan Carlos Feregrino Quezada |
| Provided herein are novel Lactobacillus fermentum strains, NRRL B-67059 or NRRL B-67060, compositions containing the NRRL B-67059 or NRRL B-67060 strains, and fermented dairy products and bioactive compounds prepared using the NRRL B-67059 or NRRL B-67060 strains. Also provided are methods of modulating the immune system of a subject. | ||||||
| 162 | METHOD FOR EXTRACTING PEA PROTEINS | US15035298 | 2014-11-18 | US20160316785A1 | 2016-11-03 | Audrey Bourgeois; Anthony GRAMAIN; Mary DESCAMPS |
| The present invention relates to a method for extracting and purifying pea proteins, comprising the steps of (a) providing an aqueous composition comprising pea proteins; (b) isolating said pea proteins from said aqueous composition comprising pea proteins; (c) obtaining said isolated pea proteins as an aqueous slurry having a pH ranging from 4.0 to 5.8; and (d) subjecting said aqueous slurry having a pH ranging from 4.0 to 5.8 to a temperature of at least 75° C. Also described herein are pea protein compositions and are food or feed products comprising said pea protein compositions. | ||||||
| 163 | Method of making a medication or a food supplement | US14708942 | 2015-05-11 | US20160074442A1 | 2016-03-17 | Jurgen Schrezenmeir; Knut Heller |
| The invention relates to a pharmaceutical and/or dietetic composition for increasing the impact of the immune defense of higher living beings, wherein bacteria of the species Lactobacillus fermentum from at least one of the strains K1-Lb1 or K1-Lb6 or K2-Lb4 or K6-Lb4 or K7-Lb1 or K8-Lb1 or K9-Lb6 are contained in order to control the adaptive and natural immune defense by means of T helper 1 and T helper 2 cells and/or bacteria of the species Lactobacillus fermentum from at least one of the strains K2-Lb6 or K11-Lb3 are contained in order to strengthen the native immune defense. | ||||||
| 164 | NOVEL ACETOBACTER AND GLUCONACETOBACTER STRAINS AND THEIR METABOLITES FOR USE IN INHIBITING XANTHINE OXIDASE | US14829868 | 2015-08-19 | US20160051598A1 | 2016-02-25 | Siao-Jhen Cheng; Yen-Lin Chen; Hsun-Yin Hsu; Kai-Ping Chen; Chiao-Ming Liao; Yi-Jen Yech |
| A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product. | ||||||
| 165 | Mixture of lactic bacteria for the preparation of gluten free baked products | US12374246 | 2007-07-03 | US09237753B2 | 2016-01-19 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 166 | COMPOSITION COMPRISING LACTOBACILLUS AND A CARRIER | US14766591 | 2014-02-05 | US20150374764A1 | 2015-12-31 | Karen T. ROBINS; Judith MAZOTTI; Kurt GASSER |
| Subject of the invention is a food composition comprising Lactobacillus, or a Lactobacillus preparation, which comprises Lactobacillus cell walls, cell wall fragments and/or cell wall constituents, which is capable of aggregating Helicobacter pylori under physiological conditions, and a carrier, wherein the carrier comprises skim milk. Subject of the invention are also methods for producing such food compositions and uses thereof. | ||||||
| 167 | METHOD OF TREATMENT USING LACTOBACILLUS FERMENTUM ME-3 | US14655328 | 2013-12-20 | US20150343003A1 | 2015-12-03 | Tiiu Kullisaar; Mihkel Zilmer; Imbi Smidt; Kersti Zilmer; Marika Mikelsaar; Pirje Hütt |
| The invention provides a composition comprising Lactobacillus fermentum ME-3 strain DSM 14241 for use in preventing, alleviating the symptoms of or treating, alone or as an adjuvant component, a metabolic syndrome related disorder selected from prediabetes, type 2 diabetes and cardiovascular disease. The effect may be achieved by simultaneously: decreasing the level of glycated haemoglobin HbA1c, decreasing or preventing low-grade inflammation on a cellular level and increasing the level of adiponectin. | ||||||
| 168 | LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON BASIS OF PHAGE RESISTANCE | US14719058 | 2015-05-21 | US20150322415A1 | 2015-11-12 | Thomas JANZEN; Ditte Ellegaard Christiansen |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 169 | Bacterium | US14500134 | 2014-09-29 | US09060524B2 | 2015-06-23 | Thomas Janzen; Ditte Ellegaard Christiansen |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 170 | BACTERIUM | US14500134 | 2014-09-29 | US20150099273A1 | 2015-04-09 | Thomas JANZEN; Ditte Ellegaard CHRISTIANSEN |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 171 | FERMENTED SOYA BASED MIXTURE COMPRISING ISOFLAVONES- AGLICONES, EQUOL AND LUNASIL, PROCESS FOR THE PREPARATION AND USES THEREOF IN FOOD, MEDICAL AND COSMETIC FIELDS | US13806746 | 2011-07-11 | US20130231291A1 | 2013-09-05 | Giammaria Giuliani; Anna Benedusi; Marco Gobbetti; Raffaella Di Cagno; Sergio Baroni; Carlo Giuseppe Rizzello |
| The present invention concerns a mixture comprising isoflavones-aglicones, such as daidzein, genistein and glycitein, in addition to equol and lunasin, said mixture being based on soya fermented using lactic acid bacteria isolated from food matrices and use of said mixture for protection of skin and similar and of human intestinal cells with particular reference to prevention of inflammatory state and protection of barrier functions and hair loss treatment. | ||||||
| 172 | COMPOSITION HAVING STRAINS OF LACTOBACILLUS FERMENTUM | US13390210 | 2010-08-11 | US20120263695A1 | 2012-10-18 | Jurgen Schrezenmeir; Knut Heller |
| The invention relates to a pharmaceutical and/or dietetic composition for increasing the impact of the immune defense of higher living beings, wherein bacteria of the species Lactobacillus fermentum from at least one of the strains K1-Lb1 or K1-Lb6 or K2-Lb4 or K6-Lb4 or K7-Lb1 or K8-Lb1 or K9-Lb6 are contained in order to control the adaptive and natural immune defense by means of T helper 1 and T helper 2 cells and/or bacteria of the species Lactobacillus fermentum from at least one of the strains K2-Lb6 or K11-Lb3 are contained in order to strengthen the native immune defense. | ||||||
| 173 | Probiotic bacterium: lactobacillus fermentum | US12384336 | 2009-04-02 | US20100074878A1 | 2010-03-25 | Patricia Lynne Conway |
| Variant of the bacterium Lactobacillus fermentum and its use in treating gastrointestinal disorders, disorders of the mucosal surfaces or disturbances in the immune system or status of a subject. | ||||||
| 174 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | US12374246 | 2007-07-03 | US20100055238A1 | 2010-03-04 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 175 | Compositions For Preventing Or Treating Arthritis Comprising Lactic Acid Bacteria and Collangen As Active Ingredients | US12091257 | 2006-09-22 | US20090028840A1 | 2009-01-29 | Sin Hyeog Im; Jae Seon So; Hwa Joong Yi |
| The present invention relates to a composition for preventing or treating arthritis, which comprises a lactic acid bacterium and collagen as major active ingredients. The present composition shows excellent prevention or treatment efficacies on arthritis of animal models. In addition, since the active ingredients used in the composition of this invention have been recognized to be safe to human, the present composition has considerable safety with enhanced immunomodulatory effect in patients with arthritis. | ||||||
| 176 | Microorganism strain GM-090 of Lactobacillus fermentum and its use for stimulating IFN-γ secretion and/or treating allergy | US10965109 | 2004-10-15 | US07351572B2 | 2008-04-01 | Hsu Ching-Hsiang; Ying-Jen Lu |
| The present invention provides an isolated microorganism strain, Lactobacillus fermentum GM-090, which is found to be effective in stimulating IFN-γ secretion and/or treating allergy. The use of the Lactobacillus fermentum GM-090 in stimulating IFN-γ secretion and/or treating allergy is also provided. | ||||||
| 177 | Probiotic bacterium: lactobacillus fermentum | US10526580 | 2003-09-08 | US20060067921A1 | 2006-03-30 | Patricia Conway |
| Variant of the bacterium Lactobacillus fermentum and its use in treating gastrointestinal disorders, disorders of the mucosal surfaces or disturbances in the immune system or status of a subject. | ||||||
| 178 | Compositions and methods for treatment of skin disorders | US10504697 | 2003-02-17 | US20050201996A1 | 2005-09-15 | Patricia Conway; Paul Collier |
| The present invention concerns methods and compositions for prophylactic or therapeutic treatment of skin disorders by administering therapeutically or prophylactically effective amounts of a probiotic. The present invention is also concerned with the treatment of symptoms of skin disorders. | ||||||
| 179 | Method of producing acid urease and the use of the urease | US151760 | 1988-02-03 | US4970153A | 1990-11-13 | Kyoichi Kobashi; Sachiko Takebe; Takefumi Kobayashi; Suehiro Honda; Kiyoshi Kusai; Hideo Mishima |
| Lactobacillus fermentum TK 1214 produces an acid urease that is useful in decomposing urea that gives an objectionable taste when present in fermented foods. The urease produced has an optimum activity at a pH of 2.8-4.0 and at a temperature of about 60.degree. C. The fermented foods may be treated with either intact cells or a cell extract of the microorganism, either during fermentation of the foods or after fermentation has been completed. | ||||||
| 180 | Preparation of pressed curd cheeses | US941857 | 1986-12-15 | US4770882A | 1988-09-13 | Jean-Claude Ingouf; Claude Parmantier; Alain Verney |
| Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses. | ||||||
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