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 | NEW STRAINS OF LACTIC ACID BACTERIA AND THEIR COMBINATIONS PRODUCING PROBIOTIC PREPARATIONS | EP10795908.2 | 2010-10-27 | EP2494027A2 | 2012-09-05 | ROGELJ, Rogelj; KOSTADINOVA, Valentina, Nikolaevna; MATIJASIC, Bojana, Bogovic |
The disclosure refers to novel strain of Lactobacillus delbrueckii ssp. bulgaricus (Selur 19) isolated from traditional yoghurt, produced in Bulgarian mountains - Stara Planina and Rodopi and the use of this novel strain in combination with probiotic strain Lactobacillus gasseri K7 isolated from faeces of breast fed baby and/or Streptococcus thermophilus Selur 12 isolated from traditional yoghurt, produced in Bulgarian mountain - Stara Planina for the preparation of a food or feed probiotic supplements. Also, this invention relates to a prophylactic and therapeutic preparations comprising, as an effective component, different combinations of above mentioned strains and biogenics originating during fermentation of milk or whey, for maintaining the host's general health and preventing and/or treating gastrointestinal diseases. Further disclosed are procedures for preparing probiotic starter culture, probiotic Bulgarian yoghurt and probiotic food supplements based on milk or whey fermentation by above mentioned strains. | ||||||
162 | METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK | EP10758588.7 | 2010-03-26 | EP2415859A1 | 2012-02-08 | KAMIJO, Masayuki |
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. |
||||||
163 | LACTIC ACID BACTERIUM HAVING EFFECT OF LOWERING BLOOD URIC ACID LEVEL | EP08854151.1 | 2008-11-27 | EP2221360A1 | 2010-08-25 | TSUBOI, Hiroshi; KANEKO, Noriko; SATOU, Akina; KUME, Akinori; KIMURA, Katsunori |
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. |
||||||
164 | COMPOSITION FOR PREVENTING OR TREATING ARTRITIS COMPRISING LACTIC ACID BACTERIA AND COLLANGEN AS ACTIVE INGREDIENTS | EP06798857 | 2006-09-22 | EP1945234A4 | 2010-04-21 | IM SIN HYEOG; SO JAE SEON; YI HWA JOONG |
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. | ||||||
165 | FEED COMPOSITION | EP04726618.4 | 2004-04-08 | EP1611796B1 | 2009-06-17 | HAGAWA, Yoshihito; KAGAWA, Yasunori; SAKAI, Kiyotaka; ORIHASHI, Takenori; KISHIMURA, Yukimasa; KANBE, Michio |
A feed auxiliary comprising at least one matter of lactic acid bacteria belonging to Lactobacillus gasseri, a pulverization product of the lactic acid bacteria, a culture product of the lactic acid bacteria, a residue of culture product of the lactic acid bacteria and treatment products thereof (concentrate, pasted product, dried product, liquid material, dilution, sterilized material, etc.). There is further provided a feed composition comprising the feed auxiliary. | ||||||
166 | AGENT FOR ACCELERATING THE INCREASE IN AND/OR PREVENTING THE DECREASE IN BLOOD ADIPONECTIN LEVEL, AND VISCERAL FAT ACCUMULATION INHIBITOR | EP07805787.4 | 2007-08-30 | EP2062587A1 | 2009-05-27 | KAWAKAMI, Hiroshi; HIGURASHI, Satoshi; MATSUYAMA, Hiroaki |
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. |
||||||
167 | MIXTURE OF LACTIC ACID BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | EP07805691.8 | 2007-07-03 | EP2046944A2 | 2009-04-15 | GIULIANI, Giammaria; BENEDUSI, Anna; DI CAGNO, Raffaella; DE ANGELIS, Maria; LUISI, Antonella; GOBBETTI, Marco |
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. | ||||||
168 | POLYBACTERIAL PREPARATION and method for obtaining thereof | EP12727221.9 | 2012-05-03 | EP2704733B1 | 2018-06-20 | DIMITROV, Zhechko; MICHAYLOVA, Michaela |
This invention relates to polybacterial probiotic preparation, which includes new strains of lactic acid bacteria Lactobacillus gasseri 7/12 NBIMCC No. 8720, Lactobacillus plantarum F12 NBIMCC No 8722 and Lactobacillus helveticus A1, NBIMCC No 8721 and has the following set of properties: antioxidant, hypocholesterolemic effect, anti-inflammatory immunomodulating effect, ability to release bioactive peptides that inhibit angiotensin-converting enzyme (ACE), which is responsible for the high blood pressure. The object of invention is also the described probiotic strains of lactic acid bacteria and the developed bacterial products with useful properties. The incorporated probiotic strain Lactobacillus gasseri 7/12 NBIMCC No. 8720, has a number of properties: strong adhesion to the epithelial layer of the colon, the ability for reduction of cholesterol and anti-inflammatory effects by reducing the levels of proinflammatory cytokine interleukin-8. The invention relates to the use of strains of lactic acid bacteria and bacterial agents in the production of starter cultures, food additives, food, functional products and pharmaceutical preparations intended to influence the health of humans and animals. | ||||||
169 | LACTIC ACID BACTERIUM-CONTAINING FAT OR OIL COMPOSITION AND METHOD FOR MANUFACTURING SAME | EP16802806.6 | 2016-05-31 | EP3305086A1 | 2018-04-11 | ASHITANI, Hiroaki; KOYAMA, Toshiyuki; USAMIKRANK, Yoko; ISHIZUKA, Tomokazu; TADOKORO, Keiji; KABUKI, Yusuke; YONEJIMA, Yasunori; HISA, Keiko |
By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium. |
||||||
170 | Compositions for the inhibition of Giardia Lamblia | EP14306265.1 | 2014-08-08 | EP3011966A1 | 2016-04-27 | Bermudez-Hiumaran, Luis G.; Allain, Thibault; Florent, Isabelle; Langella, Philippe; Grellier, Philippe; Travers, Marie-Agnès |
The present invention relates to a composition exhibiting a bile-salt hydrolase activity for its use for the treatment or the prevention of giardiasis, said composition comprising a bile-salt hydrolase (BSH) enzyme, a bacterium able to secrete a BSH, a recombinant host cell able to secrete a BSH, or a combination thereof. The present invention also relates to the use of a composition exhibiting a BSH activity for the treatment or the prevention of giardiasis, and to a pharmaceutical composition or a food composition comprising, as an active principle, a BSH, a lactic acid bacterium able to secrete a BSH, or a recombinant host cell able to secrete a BSH. |
||||||
171 | LIPID METABOLISM AND/OR SUGAR METABOLISM IMPROVER CONTAINING LACTIC ACID BACTERIUM OR TREATMENT PRODUCT THEREOF | EP12855562 | 2012-12-06 | EP2789340A4 | 2015-07-22 | NAKAMURA FUTOSHI; ASHIDA NOBUSHIDA; ISHIDA YU; FUJIWARA SHIGERU |
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)± and peroxisome proliferator activated receptor (PPAR)³; to a food or a beverage comprising the improver; and to a pharmaceutical composition comprising the improver. | ||||||
172 | LACTIC ACID BACTERIUM HAVING EFFECT OF LOWERING BLOOD URIC ACID LEVEL | EP08854151.1 | 2008-11-27 | EP2221360B1 | 2014-03-05 | TSUBOI, Hiroshi; KANEKO, Noriko; SATOU, Akina; KUME, Akinori; KIMURA, Katsunori |
173 | AGENT FOR ACCELERATING THE INCREASE IN AND/OR PREVENTING THE DECREASE IN BLOOD ADIPONECTIN LEVEL, AND VISCERAL FAT ACCUMULATION INHIBITOR | EP07805787 | 2007-08-30 | EP2062587A4 | 2013-08-28 | KAWAKAMI HIROSHI; HIGURASHI SATOSHI; MATSUYAMA HIROAKI |
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. | ||||||
174 | LACTIC ACID BACTERIA ISOLATED FROM MOTHER'S MILK WITH PROBIOTIC ACTIVITY AND INHIBITORY ACTIVITY AGAINST BODY WEIGHT AUGMENTATION | EP07746512.8 | 2007-05-14 | EP2046943B1 | 2013-06-19 | KANG, Ji Hee; YOU, Byeung Il; YUN, Sung Il; PARK, Han Oh |
175 | COMPOSITIONS FOR THE VAGINAL AND ORAL ADMINISTRATION OF LACTOBACILLUS AND USES THEREOF | EP11767944.9 | 2011-09-13 | EP2509610B1 | 2013-03-27 | KISS, Herbert; UNGER, Frank.M.; DOMIG, Konrad, J.; VIERNSTEIN, Helmut.; KNEIFEL, Wolfgang. |
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. | ||||||
176 | MIXTURE OF LACTIC ACID BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | EP07805691.8 | 2007-07-03 | EP2046944B1 | 2012-09-19 | GIULIANI, Giammaria; BENEDUSI, Anna; DI CAGNO, Raffaella; DE ANGELIS, Maria; LUISI, Antonella; GOBBETTI, Marco |
177 | LACTIC ACID BACTERIUM HAVING HIGH OXALIC ACID DECOMPOSITION ABILITY | EP09817746 | 2009-09-29 | EP2338976A4 | 2012-09-12 | OCHI DAISUKE; TSUBOI HIROSHI |
The present invention provides lactic acid bacteria having oxalic acid-degrading activity several times higher than those of conventionally known lactic acid bacteria having an oxalic acid-degrading activity, and uses thereof. Lactic acid bacteria capable of degrading a large amount of oxalic acid were screened from 132 strains of Lactobacillus lactic acid bacteria that have been independently isolated from feces and gastric juices of human adults. As a result, lactic acid bacteria having an oxalic acid degradation rate of 50% or more when cultured at 37°C for 72 hours in a culture medium containing 10 mM oxalic acid at pH 6.5 at the start of culture were discovered. | ||||||
178 | METHOD FOR CULTURING LACTIC ACID BACTERIUM AND METHOD FOR PRODUCING FERMENTED MILK | EP10758587.9 | 2010-03-26 | EP2415858A1 | 2012-02-08 | ISAWA, Kakuhei; KAMIJO, Masayuki |
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. |
||||||
179 | LACTIC ACID BACTERIUM HAVING EFFECT OF LOWERING BLOOD URIC ACID LEVEL | EP08854151 | 2008-11-27 | EP2221360A4 | 2011-11-02 | TSUBOI HIROSHI; KANEKO NORIKO; SATOU AKINA; KUME AKINORI; KIMURA KATSUNORI |
180 | LACTIC ACID BACTERIA ISOLATED FROM MOTHER'S MILK WITH PROBIOTIC ACTIVITY AND INHIBITORY ACTIVITY AGAINST BODY WEIGHT AUGMENTATION | EP07746512 | 2007-05-14 | EP2046943A4 | 2010-09-22 | KANG JI HEE; YOU BYEUNG IL; YUN SUNG IL; PARK HAN OH |