| 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 | Lactobacillus isolates having anti-inflammatory activities and uses of the same | EP08171861.1 | 2008-12-16 | EP2116594B1 | 2011-06-01 | Yu, Tu-Wen c/o GenMont Biotech Incorporation; Li, Jun-Sheng c/o GenMont Biotech Incorporation; Hsieh, Feng-Ching c/o GenMont Biotech Incorporation; Chen, Ching-Pei c/o GenMont Biotech Incorporation; Huang, Tsuei-Yin c/o GenMont Biotech Incorporation; Lu, Ying-Chen c/o GenMont Biotech Incorporation |
| 162 | Lactobacillus isolates having anti-inflammatory activities and uses of the same | EP10191326.7 | 2008-12-16 | EP2287286A1 | 2011-02-23 | Yu, Tu-Wen; Li, Jun-Sheng; Hsieh, Feng-Ching; Chen, Ching-Pei; Huang, Tsuei-Yin; Lu, Ying-Chen |
Disclosed herein are two Lactobacillus isolates having anti-inflammatory activities and beneficial probiotic properties, i.e., Lactobacillus sakei GMNL-76 and Lactobacillus reuteri GMNL-89, which were deposited in the Biosource Collection and Research Center (BCRC) of the Food Industry Research and Development Institute (FIRDI) under accession numbers BCRC 910355 and BCRC 910340 and in the China Center for Type Culture Collection (CCTCC) under accession numbers CCTCC M 207153 and CCTCC M 207154, respectively. The two Lactobacillus isolates and their sub-cultured offspring can be used in the preparation of a variety of food products, and in the manufacture of pharmaceutical compositions for treating and/or alleviating diseases associated with inflammation, such as rheumatoid arthritis.
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| 163 | CONTROL OF ENZYMATIC DEGRADATION OF GLUCOSINOLATES BY LACTIC ACID BACTERIUM | EP04713096.8 | 2004-02-20 | EP1594369B1 | 2010-04-21 | MÄKI, Maarit; TOLONEN, Marja; RAJANIEMI, Sirpa; PIHLAVA, Juha-Matti; RYHÄNEN, Eeva-Liisa |
| The present invention relates to fermentation of plant-derived material with a starter comprising a lactic acid bacterium, Lactobacillus sp.96/142 isolated from sauerkraut. Said Lactobacillus strain is likely to belong to the species Lactobacilllus sakei. The lactic acid bacterium of the invention degrades glucosinolates contained in the plant material. The degradation products produced by the bacterium exhibit among other things antimicrobial properties, and may possess a health-promoting effect. The invention further relates to the use of said Lactobacillus strain in the production of exopolysaccharides applicable to improving of food structure. | ||||||
| 164 | PROBIOTICS FOR INDUCING SATIETY AND/OR SATIATION | EP07793870.2 | 2007-07-25 | EP2173182A1 | 2010-04-14 | KORCZYNSKA, Marta Zdzislawa; NOORDMAN, Wouter Herman; OUWEHAND, Arthur, Constantijn |
| The invention relates to the field of nutrition and medicine. Provided are compositions, bacterial strains and methods for inducing or enhancing satiety and satiation and for treating or preventing obesity, overweight and overweight related diseases. | ||||||
| 165 | METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS | EP05731459.3 | 2005-04-15 | EP1716258B1 | 2010-03-31 | HELLER STAHNKE, Marie Louise |
| 166 | Anti-allergy lactic acid bacteria | EP07150079.7 | 2007-12-17 | EP1941892A3 | 2009-08-19 | Su, Wei-Chi; Hsieh, Pei-Shan; Tsai, Yi-Chun; Wu, Chyi-Jang; Chen, Yi-Chun; Kuo, Chung-Wei; Yang, Chiung-Ying |
The invention described relates to novel strains of lactic acid bacteria and their use in anti-allergy. The composition may be in the form of foodstuffs or in the form of pharmaceutical compositions. |
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| 167 | Probiotic products containing L. salivarius strain | EP01958512.4 | 2001-08-27 | EP1312667B1 | 2008-12-31 | KATO, Azusa, c/o Wakamoto Pharmaceutical Co., Ltd; NAKAYA,Seigo, c/o Wakamoto Pharmaceutical Co., Ltd; SUZUKI, Nobuyuki, c/o Wakamoto Pharmaceutical Co., Ltd.; HIRATA, Haruhisa, c/o Wakamoto Pharmaceutical Co., Ltd. |
| Probiotics products containing as the active ingredient a lactic acid bacterium belonging to Lactobacillus salivarius which is excellent in the ability to adhere to mucosal epithelial cells, proliferation properties and acid-fastness; compositions for preventing and/or treating digestive diseases containing the same as the active ingredient; compositions for preventing and/or treating urogenital infections containing the same as the active ingredient; and a novel Lactobacillus salivarius strain which is excellent in the ability to adhere to mucosal epithelial cells, proliferation properties and acid-fastness. The above-described lactic acid bacterium, the probiotics products containing the same as the active ingredient and the compositions for preventing and/or treating digestive diseases or urogenital infections can exert a high probiotics function against discharge from the digestive tract or the urogenital organs. | ||||||
| 168 | PROBIOTIC STRAINS, A PROCESS FOR THE SELECTION OF THEM, COMPOSITIONS THEREOF, AND THEIR USE | EP03761516.8 | 2003-06-26 | EP1565547B1 | 2008-07-30 | XAUS PEY, Jordi; MARTIN JIMENEZ, Rocio; RODRIGUEZ GOMEZ, Juan, Miguel; BOZA PUERTA, Julio; JIMENEZ LOPEZ, Jesús |
| The present invention relates to a novel process for the selection of new probiotic strains which comprises the following steps: a) selecting for non-pathogenic strains which are capable of surviving in breast milk and/or amniotic fluid, and b) selecting for non-pathogenic strains which are able to be transferred to breast milk and/or amniotic fluid after oral intake in healthy individuals without colonizing other internal organs except mucousas. The invention also provides new Lactobacillus strains, which are: CECT5711 (Lactobacillus coryniformis), CECT5713 (Lactobacillus salivarius subsp. salivarius), CECT5714: (Lactobacillus gasseri, formerly L. acidophilus), CETC5715: (Lactobacillus gasseri), and CECT5716: (Lactobacillus fermentum); and refers to their use for the prophylaxis or treatment against digestive, infective, neuro-degenerative and immune related diseases such as allergies or inflammatory diseases. | ||||||
| 169 | HARTMETALL FÜR SCHNEIDPLATTEN VON KURBELWELLENFRÄSERN | EP06804351.2 | 2006-10-13 | EP1941069A1 | 2008-07-09 | GARCIA, José; KÖPF, Arno; KIPPERER, Karl; RUETZ-UDIER, Klaus |
| The invention relates to a hard metal comprising several hard material phases and a binder phase, a cutting element made of such a hard metal, and a crankshaft miller encompassing such a cutting element. In order to reduce the formation of undesired comb-type fractures in cutting plates, a hard metal is used for producing said cutting plates, more than 70 percent by weight of said hard metal being composed a hard material phase made of tungsten carbide having a mean grain size of less than 1.5µm while the hard metal contains at least 2.5 percent by weight of another hard material phase made of a tantalum carbide or a tantalum niobium carbide, a titanium carbide fraction amounting to less than 5.0 percent by weight. | ||||||
| 170 | PROBIOTISCHER, GESUNDHEITS- BZW. LEI STUNGS FÖRDERNDER NAHRUNGS-, FUTTERMITTEL UND/ODER TRINKWASSERZUSATZ SOWIE SEINE VERWENDUNG | EP06752579.0 | 2006-06-14 | EP1890553A1 | 2008-02-27 | PLAIL, Regina; SCHATZMAYR, Gerd; BINDER, Eva, Maria; MOHNL, Michaela; KLIMITSCH, Alfred; NITSCH, Sabine; KLOSE, Viviana |
| The invention relates to a probiotic health or fitness promoting human or animal foodstuff and/or drinking water additive, comprising a mixture of microorganisms, selected from the group Enterococcus faecium, DSM 16211, Lactobacillus reuteri, DSM 16350, Lactobacillus salivarius ssp. salivarius, DSM 16351, Pediococcus acidilactici, DSM 16210, Bifidobacterium animalis and DSM 16284. The invention further relates to a use of the human or animal foodstuff and/or drinking water additive, in particular for prevention of the harmful effect of a number of undesirable germs in the digestive system of animals and/or domestic birds. | ||||||
| 171 | (BIFIDOBACTERIUM) IN THE TREATMENT OF INFLAMMATORY DISEASE | EP00900789.9 | 2000-01-17 | EP1141235B1 | 2006-05-17 | COLLINS, John, Kevin; O'SULLIVAN, Gerald, Christopher; O'MAHONY, Liam; SHANAHAN, Fergus |
| A strain of Bifidobacterium isolated from resected and washed human gastrointestinal tract is significantly immunomodulatory following oral consumption in humans. The strain is useful in the prophylaxis and/or treatment of undesirable inflammatory activity, especially gastrointestinal inflammatory activity such as inflammatory bowel disease or irritable bowel syndrome. The inflammatory activity may also be due to cancer. | ||||||
| 172 | CONTROL OF ENZYMATIC DEGRADATION OF GLUCOSINOLATES BY LACTIC ACID BACTERIUM | EP04713096.8 | 2004-02-20 | EP1594369A1 | 2005-11-16 | MÄKI, Maarit; TOLONEN, Marja; RAJANIEMI, Sirpa; PIHLAVA, Juha-Matti; RYHÄNEN, Eeva-Liisa |
| The present invention relates to fermentation of plant-derived material with a starter comprising a lactic acid bacterium, Lactobacillus sp.96/142 isolated from sauerkraut. Said Lactobacillus strain is likely to belong to the species Lactobacilllus sakei. The lactic acid bacterium of the invention degrades glucosinolates contained in the plant material. The degradation products produced by the bacterium exhibit among other things antimicrobial properties, and may possess a health-promoting effect. The invention further relates to the use of said Lactobacillus strain in the production of exopolysaccharides applicable to improving of food structure. | ||||||
| 173 | PROCESS FOR PRODUCING FERMENTED FISH FOOD | EP02755814 | 2002-08-05 | EP1415547A4 | 2005-10-26 | DOUMOTO NOBUHIKO; MORI TAKASHI; NASU MASAYUKI |
| It is intended to provide novel fermented fish meat foods having a texture comparable to cattle meat products by imparting characteristic taste and flavor to starting fish meat materials by lactic acid fermentation. A process for producing a processed fish product characterized by using a lactic acid bacterium capable of effecting fermentation at 10°C or below and having halotolerant and antibacterial properties in a treatment of the fermentation of fish. The lactic acid bacterium capable of effecting fermentation at 10°C or below and having halotolerant and antibacterial properties is a lactic acid bacterium selected from among those belonging to the genera Leuconostoc, Lactobacillus, Lactococcus and Pediococcus. The lactic acid bacterium belonging to the genus Lactobacillus is one belonging to Lactobacillus sake, preferably Lactobacillus sake D-1001 (FERM No.11708). A process for producing a processed fish product which comprises fermenting a fish material at 10°C or below followed by smoking and drying. Processed fish products obtained by the above process. | ||||||
| 174 | VITAL CELL PREPARATIONS CONTAINING LACTIC ACID BACTERIUM AS THE ACTIVE INGREDIENT AND LACTIC ACID BACTERIUM-CONTAINING FOODS | EP02708726.1 | 2002-03-29 | EP1498039A1 | 2005-01-19 | KOGA, Yasuhiro |
Disclosed is a live bacterium preparation or food containing a lactic acid bacterium comprising a lactic acid bacterium, Lactobacillus salivarius, as an active ingredient. There is provided a live bacterium preparation and food containing a lactic acid bacterium that can prevent onset, recurrence and exacerbation of periodontal disease and/or dental caries caused by periodontopathic bacteria and cariogenic bacteria and can prevent generation of halitosis and maintain pH of saliva at a physiologically normal level by normalizing intraoral microflora. |
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| 175 | LACTOBACILLUS STRAIN PRODUCING LEVAN AND ITS USE IN HUMAN OR PET FOOD PRODUCTS | EP01271451.5 | 2001-12-11 | EP1346025A2 | 2003-09-24 | VINCENT, Sébastien; BRANDT, Markus; CAVADINI, Christoph; HAMMES, Walter, P.; NEESER, Jean-Richard; WALDBUESSER, Sabine |
| The present invention relates to an isolated and purified strain of the species lactobacillus sanfranciscensis, which produces levan, to a process for the preparation of said levan, and to the use of this levan and/or a strain producing this levan in various human or pet food products or cosmetic products. | ||||||
| 176 | USE OF LACTOBACILLUS SALIVARIUS | EP00900788.1 | 2000-01-17 | EP1143985A3 | 2002-08-28 | COLLINS, John Kevin; O'SULLIVAN, Gerald Christopher; O'MAHONY, Liam; SHANAHAN, Fergus |
| A strain of Bifidobacterium isolated from resected and washed human gastrointestinal tract is significantly immunomodulatory following oral consumption in humans. The strain is useful in the prophylaxis and/or treatment of undesirable inflammatory activity, especially gastrointestinal inflammatory activity such as inflammatory bowel disease or irritable bowel syndrome. The inflammatory activity may also be due to cancer. | ||||||
| 177 | PROBIOTIC STRAINS FROM $i(LACTOBACILLUS SALIVARIUS) AND ANTIMICROBIAL AGENTS OBTAINED THEREFROM | EP98904350.0 | 1998-02-11 | EP1002051A2 | 2000-05-24 | COLLINS, John, Kevin; O'SULLIVAN, Gerald, Christopher; THORNTON, Gerardine, Mary; O'SULLIVAN, Marian, Mary, Geraldine |
| A strain of Lactobacillus salivarius isolated from resected and washed human gastrointestinal tract inhibits a broad range of Gram positive and Gram negative microorganisms and secretes a product having antimicrobial activity into a cell-free supernatant. The activity is produced only by growing cells and is destroyed by proteinase K and pronase E, the inhibitory properties of the strain and its secretory products being maintained in the presence of physiological concentrations of human bile and human gastric juice. The strain exhibits a broad-spectrum of activity against bacteria including Listeria, Staphylococcus, including methocillin resistant St. aureus (MRSA), and Bacillus, but does not inhibit many closely related lactobacilli. An antimicrobial agent is obtained from the strain which has bacteriocin-like properties. | ||||||
| 178 | $i(LACTOBACILLUS SAKE) LIKE STRAINS, PRODUCTION AND USE OF THEIR EXOPOLYSACCHARIDES | EP94901904.0 | 1993-11-26 | EP0690922A1 | 1996-01-10 | VAN DEN BERG, Dirk Johannes Cornelis; LEDEBOER, Adrianus Marinus; ROBIJN, Gerard Willem; VREEKER, Robert |
| New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low concentrations, and/or thickening and/or emulsion-stabilizing properties. | ||||||
| 179 | Zum Reifen von Rohwurst geeignete Mikroorganismen vom Stamm Lactobacillus sake | EP93111153.8 | 1993-07-13 | EP0641857A1 | 1995-03-08 | Hammes, Walter Prof.Dr. |
Ein neuer Mikroorganismus vom Stamm Lactobacillus sake DSM 6747 ist insbesondere zur Reifung von Wurstwaren geeignet. Er führt zu einer Verbesserung des Säuerungsverhaltens, zu einer Beschleunigung des Reifungsprozesses sowie zu einer stabilen und intensiven Farbgebung. |
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| 180 | 유산균 발효에 의한 저염 브로콜리 잎 김치의 제조 방법 | KR1020150031534 | 2015-03-06 | KR1020160107929A | 2016-09-19 | 이성기 |
| 본발명은유산균발효에의한저염브로콜리잎 김치의제조방법에관한것이다. 보다상세하게는 5~30cm 크기의브로콜리(Broccoli)잎을온도 40~65℃의 1.5~2.3% 염수에 10~60분간절인후 염수를제거하는단계와, 다시마, 표고버섯, 양파추출물로부터얻어진천연조미액에고춧가루, 생강, 마늘, 젓갈, 스테비아등의양념류를첨가하여당 자화성이낮은김치양념류를 제조하여청정구역에서품온 60~65로 40분간가온하여저온살균후실온까지냉각하여 20~25로실온까지냉각시킨후산도조절용락토바실러스사케이(ProBio-65, KCTC 10755BP) 및염도조절이가능한유산균락토바실러스플란타륨(대상, KFCC-11433P)을접종하여 30~60분간숙성후 브로콜리잎에버무린다음소금으로간을하여만든브로콜리잎 김치의제조방법을제공한다. 또한브로콜리봉우리잎의건강기능성및 영양성을갖는브로콜리잎 김치로섭취할수 있고, 생김치의미생물위해를방지하여안전한식품을제공할수 있다. 브로콜리를김치로섭취할수 있으므로한식세계화와재배농가의소득증대기여가가능하다. | ||||||
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