| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | Composition containing bacterium belonging to genus lactobacillus | US14784064 | 2014-04-16 | US09603880B2 | 2017-03-28 | Eiji Fukushima |
| A composition containing a Lactobacillus pentosus TUA4337L strain (accession number: NITE BP-1479), characterized in that the strain has proliferation ability in the small intestines and/or the large intestine, and preferably the small intestines, after having survived in the intestinal tract. Since the composition of the present invention contains lactic acid bacteria having proliferation ability in the intestinal tract, when ingested in the body, the lactic acid bacteria survive to the intestinal tract and proliferate, whereby the fat absorption can be blocked, and the weight gains can be blocked, so that the composition can be suitably used for the purposes of dieting effects. | ||||||
| 22 | 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. | ||||||
| 23 | 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. | ||||||
| 24 | 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. | ||||||
| 25 | BACTERIOCIN-PRODUCING LACTOBACILLUS PENTOSUS AND THE USE THEREOF IN FOOD AND PHARMACEUTICAL COMPOSITIONS | US13322795 | 2010-05-27 | US20120164119A1 | 2012-06-28 | Giovanni Mogna; Gian Paolo Strozzi; Luca Mogna |
| The present invention relates to a selected strain of Lactobacillus pentosus for use as a medication for the preventive or curative treatment of infections due to Gram-negative bacteria, preferably enterococci, coliforms and E. coli. | ||||||
| 26 | 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. | ||||||
| 27 | Composition having immunoregulating activities | US11094575 | 2005-03-31 | US07288245B2 | 2007-10-30 | Yuji Nonaka; Takayuki Izumo; Keiko Iida |
| The invention provides a composition comprising novel lactic acid bacteria having immunoregulating activities. Specifically, the invention provides food, drinks or medicaments containing novel lactic acid bacteria separated from “Shibazuke,” one kind of traditional Kyoto pickles, and having immunoregulating activities. The lactic acid bacteria belong to Lactobacillus pentosus and have a weak assimilating activity or no assimilating activity for glycerol. | ||||||
| 28 | COMPOSITION CONTAINING BACTERIUM BELONGING TO GENUS LACTOBACILLUS | EP14785100 | 2014-04-16 | EP3018199A4 | 2016-11-30 | FUKUSHIMA EIJI |
| A composition containing a Lactobacillus pentosus TUA4337L strain (accession number: NITE BP-1479), characterized in that the strain has proliferation ability in the small intestines and/or the large intestine, and preferably the small intestines, after having survived in the intestinal tract. Since the composition of the present invention contains lactic acid bacteria having proliferation ability in the intestinal tract, when ingested in the body, the lactic acid bacteria survive to the intestinal tract and proliferate, whereby the fat absorption can be blocked, and the weight gains can be blocked, so that the composition can be suitably used for the purposes of dieting effects. | ||||||
| 29 | COMPOSITION COMPRISING LACTOBACILLUS AND A CARRIER | EP14702635.5 | 2014-02-05 | EP2953476A1 | 2015-12-16 | ROBINS, Karen Tracey; MAZOTTI, Judith; GASSER, Kurt |
| 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. | ||||||
| 30 | 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. | ||||||
| 31 | 大腸菌の様々なバイオタイプおよびクロストリジウム菌の様々なバイオタイプの増殖を阻害/低減する乳酸菌および/またはビフィズス菌の株 | JP2014529082 | 2012-09-10 | JP6193858B2 | 2017-09-06 | ジョヴァンニ・モーニャ |
| 32 | ラクトバチルス属菌含有組成物 | JP2015512501 | 2014-04-16 | JPWO2014171478A1 | 2017-02-23 | 栄治 福島 |
| 腸管内に到達後、小腸及び/又は大腸内、好ましくは小腸内での増殖能を有することを特徴とするラクトバチルス・ペントーサス TUA4337L株(受託番号NITE BP-1479)を含有する組成物。本発明の組成物は、腸管内での増殖能を有する乳酸菌を含有することから、体内に摂取すると、該乳酸菌が腸管内に到達して増殖することで、脂肪吸収を抑制したり、体重増加を抑制したりすることができ、ダイエット効果を目的として好適に用いられる。 | ||||||
| 33 | Mixture of lactic acid bacteria for the preparation of baked products of gluten-free | JP2009520133 | 2007-07-03 | JP5289311B2 | 2013-09-11 | ジュリアーニ、ジャムマリア; ベネドゥースィ、アンナ; カニュ、ラファエッラ ディ; アンジェリス、マリア デ; ルイージ、アントネッラ; ゴベッティ、マルコ |
| 34 | New strains of lactic acid bacteria, the production method of fermented foods and drinks and fermented foods and drinks | JP2007145678 | 2007-05-31 | JP5128183B2 | 2013-01-23 | 重徳 鈴木; 将彦 武田; 拓郎 井上; 梨花 川崎; 千夏 荒川; 育男 加藤; 隆史 矢賀部 |
| 35 | Including Lactobacillus pentosus, composition with immunomodulatory effects | JP2007514348 | 2005-03-29 | JP2008501013A | 2008-01-17 | 貴幸 出雲; 裕司 野中; 桂子 飯田 |
| 本発明は、免疫調節作用を有する新規乳酸菌を含む組成物を提供する。 より詳細には、本発明は、京都の伝統的な漬物であるしば漬けから分離した新規乳酸菌を含む免疫調節作用を有する飲食品や医薬品等を提供し、本乳酸菌は、ラクトバチルス・ペントーサスに属し、かつ、グリセロールの資化性が無いまたは弱いことを特徴としている。 | ||||||
| 36 | Strains of lactic acid bacteria and / or bifidobacteria to inhibit / reduce the proliferation of a variety of bio-types of various biotypes and Clostridium bacteria E. coli | JP2014529082 | 2012-09-10 | JP2014526242A | 2014-10-06 | ジョヴァンニ・モーニャ |
| 本発明は、大腸菌 Ｏ１５７：Ｈ７を含む大腸菌の様々なバイオタイプおよびクロストリジウム・ディフィシル、リステリア・モノサイトゲネス、エンテロコッカス種およびクレブシエラ種を含むクロストリジウム菌の様々なバイオタイプの増殖を阻害／低減する活性を有する乳酸菌および／またはビフィズス菌の株に関する。 さらに、本発明は、所望によりアセチルシステインおよび／またはマイクロカプセル化された胃保護されたリゾチームおよび／またはアセチルシステインとマイクロカプセル化された胃保護されたリゾチームと組み合わせて、少なくとも１つの該細菌株を含む医薬もしくは食品組成物または栄養補助食品または医療デバイスに関する。 | ||||||
| 37 | Its use in the bacteriocin-producing Lactobacillus pentosus, as well as food and pharmaceutical compositions | JP2012512470 | 2010-05-27 | JP2012527884A | 2012-11-12 | パオロ ストロッチ，ジャン; モグナ，ジョバンニ; モグナ，ルカ |
| 本発明は、グラム陰性菌、好ましくは腸球菌、大腸菌群、および大腸菌による感染症の予防的または治療的処置のための医薬品として使用するためラクトバチルス・ペントーサスの選択株に関する。 | ||||||
| 38 | Including Lactobacillus pentosus, composition with immunomodulatory effects | JP2007514348 | 2005-03-29 | JP4917025B2 | 2012-04-18 | 貴幸 出雲; 裕司 野中; 桂子 飯田 |
| 39 | Mixture of lactic acid bacteria for the preparation of baked products of gluten-free | JP2009520133 | 2007-07-03 | JP2009543576A | 2009-12-10 | ゴベッティ、マルコ; ジュリアーニ、ジャムマリア; アンジェリス、マリア デ; カニュ、ラファエッラ ディ; ベネドゥースィ、アンナ; ルイージ、アントネッラ |
| 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. | ||||||
| 40 | New lactic acid bacterial strain, fermented food and drink and method for producing fermented food and drink | JP2007145678 | 2007-05-31 | JP2008295379A | 2008-12-11 | SUZUKI SHIGENORI; TAKEDA MASAHIKO; INOUE TAKUO; KAWASAKI RIKA; ARAKAWA CHIKA; KATO IKUO; YAKABE TAKASHI |
| PROBLEM TO BE SOLVED: To provide a new lactic acid bacterial strain having an excellent flavor and a high ability to form curds during fermentation with little change in quality during cold storage and preservation; to provide a fermented food and drink obtained by using the lactic acid bacterial strain; and to provide a method for producing the fermented food and drink using the lactic acid bacterial strain. SOLUTION: The Lactobacillus pentosus FERM P-21248 strain is provided. The method for producing the fermented food and drink comprises a step of carrying out the fermentation using the lactic acid bacterial strain. The fermented food and drink is obtained by carrying out the fermentation using the lactic acid bacterial strain. COPYRIGHT: (C)2009,JPO&INPIT | ||||||
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