| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | LIPID METABOLISM AND/OR SUGAR METABOLISM IMPROVER CONTAINING LACTIC ACID BACTERIUM OR TREATMENT PRODUCT THEREOF | US15408722 | 2017-01-18 | US20170119828A1 | 2017-05-04 | Futoshi NAKAMURA; Nobuhisa ASHIDA; Yu ISHIDA; Shigeru FUJIWARA |
| This invention provides the use of a microorganism capable of improving both lipid metabolism and sugar metabolism. Specifically, the invention relates to: a lipid metabolism and/or sugar metabolism improver comprising, as an active ingredient, a bacterial cell selected from bacteria belonging to the genus Lactobacillus and the genus Bifidobacterium, a treated product of the bacterial cell, or a mixture thereof, having dual-agonistic activities to peroxisome proliferator activated receptor (PPAR)α and peroxisome proliferator activated receptor (PPAR)γ; to a food or a beverage comprising the improver; and to a pharmaceutical composition comprising the improver. | ||||||
| 82 | 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. | ||||||
| 83 | Lactobacillus culture and method for producing same | US14388655 | 2013-03-27 | US09265270B2 | 2016-02-23 | Ryotaro Hoshi; Akihisa Matsui; Takao Suzuki |
| An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae). | ||||||
| 84 | 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. | ||||||
| 85 | AGENT FOR ALLEVIATING STRESS-INDUCED BOWEL DISORDER CONTAINING SPECIFIC LACTOBACILLUS GASSERI STRAIN OR TREATED PRODUCT THEREOF | US14443089 | 2013-11-15 | US20150283187A1 | 2015-10-08 | Daisuke Sawada; Shigeru Fujiwara |
| The present application provides Lactobacillus gasseri CP2305 strain (FERM BP-11331), Lactobacillus gasseri CP2305s strain (NITE BP-1405), or, a derivative strain (for example, a cold-tolerant derivative strain) derived from Lactobacillus gasseri CP2305 strain (FERM BP-11331) or the CP2305s strain, a method for producing the same, a stress-induced bowel disorder-alleviating agent comprising the derivative strain, a treated product thereof, or a mixture thereof as an active ingredient, and food additives, animal additives, animal feeds, and pharmaceutical compositions containing the agent. | ||||||
| 86 | LACTOBACILLUS CULTURE AND METHOD FOR PRODUCING SAME | US14388655 | 2013-03-27 | US20150056683A1 | 2015-02-26 | Ryotaro Hoshi; Akihisa Matsui; Takao Suzuki |
| An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae). | ||||||
| 87 | Method for enhancing PPARγ expression | US13922499 | 2013-06-20 | US08871196B2 | 2014-10-28 | Wei-Chih Su; Hsiang Ling Chen; Chun-Hsien Huang; Hsiao-Li Wu; Pei-Yu Tsai |
| The present invention provides a method for enhancing PPARγ expression, comprising administering a subject in need thereof an effective amount of Lactobacillus gasseri PM-A0005, which was deposited under Budapest Treaty in the China Center for Type Culture Collection (CCTCC), China with Deposition No. M 207039. | ||||||
| 88 | COMPOSITIONS FOR THE VAGINAL AND ORAL ADMINISTRATION OF LACTOBACILLUS AND USES THEREOF | US13821431 | 2011-09-13 | US20130171253A1 | 2013-07-04 | Herbert Kiss; Konrad J. Domig; Wolfgang Kneifel; Helmut Viernstein; Frank M. Unger |
| The present invention relates to compositions for the oral and vaginal administration of human Lactobacilli and uses thereof for physiologic restoration of the vaginal flora, physiologic maintenance of Lactobacillus flora in pathologic deficiency to produce Lactobacilli, treatment of asymptomatic bacterial vaginosis and prevention of preterm delivery caused through bacterial vaginosis. | ||||||
| 89 | Lactic acid bacterium having effect of lowering blood uric acid level | US12745006 | 2008-11-27 | US08389266B2 | 2013-03-05 | Hiroshi Tsuboi; Noriko Kaneko; Akina Satou; Akinori Kume; Katsunori Kimura |
| The present invention provides lactic acid bacteria which are suitable for use for dietary products and pharmaceuticals, and which can suppress the increase of blood uric acid level. Various types of lactic acid bacteria were cultured in the presence of a purine, the amount of the purine consumed and the amount of purine degradation products produced were measured, and several lactic acid bacteria showing remarkable purine-decomposing ability were selected. Lactic acid bacteria that were assessed to have high purine-decomposing ability according to the above-mentioned selection were orally administered to rats reared on purine-containing feed, the general status and serum uric acid level of the rats were measured, and the effect of lactic acid bacteria administration on serum uric acid levels was examined. As a result, lactic acid bacteria that significantly suppress the increase of serum uric acid levels, Lactobacillus gasseri OLL2922, were found. | ||||||
| 90 | Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk | US13260254 | 2010-03-26 | US20120027888A1 | 2012-02-02 | Kakuhei Isawa |
| Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt. | ||||||
| 91 | METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK | US13260249 | 2010-03-26 | US20120015073A1 | 2012-01-19 | Masayuki Kamijo |
| First, prepared is a whey degradation medium to which a protease, yeast extract, and the like are added. Further, polyoxyethylene sorbitan monooleate or propylene glycol monooleate is added to the whey degradation medium. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of 4 to 5. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate therefrom a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has very low antibacterial activity (several tens AU or less). Then, by adding the concentrated cell suspension to a yogurt mix and fermenting the same, it is possible to produce yogurt containing the bacteriocin-producing lactic acid bacterium without any delay in the fermentation. | ||||||
| 92 | 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. | ||||||
| 93 | BLOOD-ADIPONECTIN-CONCENTRATION INCREASE-ACCELERATOR AND/OR DECREASE-INHIBITOR THEREOF AND VISCERAL FAT ACCUMULATION INHIBITOR | US12439728 | 2007-08-30 | US20100021444A1 | 2010-01-28 | Hiroshi Kawakami; Satoshi Higurashi; Hiroaki Matsuyama |
| Disclosed is an agent for accelerating the increase in and/or preventing the decrease in the blood adiponectin level, or a food, beverage or animal feed for accelerating the increase in and/or preventing the decrease in the blood adiponectin level, which comprises a culture or cell of a lactic acid bacterium belonging to the genus Lactobacillus, particularly Lactobacillus gasseri or Lactobacillus helveticus as an active ingredient. Also disclosed is a visceral fat accumulation inhibitor or a food or beverage for inhibiting the accumulation of a visceral fat, which comprises a culture or cell of Lactobacillus helveticus as an active ingredient. | ||||||
| 94 | 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. | ||||||
| 95 | Food or drink product with a disinfection property of Helicobacter pylori | US10366401 | 2003-02-14 | US07153502B2 | 2006-12-26 | Katsunori Kimura; Haruhisa Hirata; Yasuhiro Koga |
| A food or drink product with a disinfection property of Helicobacter pylori and/or a protection property against infection with H. pylori, comprising as the effective ingredient Lactobacillus gasseri OLL 2716 (FERM BP-6999) with a high disinfection potency of H. pylori. The food or drink product prepared by using the lactic acid bacterium, such as acid milk and the like, is suitable for long-term ingestion as a food or drink product with a disinfection property of H. pylori and/or a protection property against infection with H. pylori. | ||||||
| 96 | 扁平上皮癌予防剤、及び扁平上皮癌モデル動物及びその作製方法 | JP2013551737 | 2012-12-26 | JPWO2013099939A1 | 2015-05-11 | 清和 尾崎; 内田 勝幸; 勝幸 内田; 哲郎 松浦 |
| カンジダ感染に起因して進行する扁平上皮癌の予防に有効な発酵物の提供。従来のモデル動物よりもバラつきが少なく、より適切に薬効評価を行えるカンジダ感染に起因する扁平上皮癌モデル動物とその作製方法の提供。乳をL.bulgaricus、S.thermophilusおよびL.gasseriを用いて発酵させた発酵物を有効成分とするカンジダ感染に起因する扁平上皮癌予防剤。 | ||||||
| 97 | ガセリ菌の生残性の高い飲食品およびその製造方法 | JP2013548301 | 2012-12-06 | JPWO2013085009A1 | 2015-04-27 | 洋祐 藤本; 真理 三浦; 珠紀 手島; 由美子 原口 |
| 長期保存後もガセリ菌の生残性が良好な低pH、高糖濃度飲食品の提供を課題とする。ガセリ菌を含有する低pH、高糖濃度飲食品に特定の乳酸菌を添加することにより得られる。特定の乳酸菌とは低pH、高糖濃度条件においてpHを一定の値低下させることができる乳酸菌を示す。 | ||||||
| 98 | 乳酸菌又はその処理物を含む脂質代謝及び／又は糖代謝改善剤 | JP2014165231 | 2014-08-14 | JP5690435B2 | 2015-03-25 | 太志 仲村; 延久 芦田; 石田 優; 優 石田; 茂 藤原 |
| 99 | 乳酸菌又はその処理物を含む脂質代謝及び／又は糖代謝改善剤 | JP2013548286 | 2012-12-06 | JP5690416B2 | 2015-03-25 | 太志 仲村; 延久 芦田; 石田 優; 優 石田; 茂 藤原 |
| 100 | 乳酸菌の培養法および発酵乳の製造法 | JP2011507162 | 2010-03-26 | JP5660629B2 | 2015-01-28 | 政幸 上條 |
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