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    3,7-Disubstituted-2 or 3-cephem-4-carboxylic acid compounds
    12.
    发明授权
    3,7-Disubstituted-2 or 3-cephem-4-carboxylic acid compounds 失效
    3,7-二取代-2或3-头孢烯-4-羧酸化合物

    公开(公告)号：US4327093A

    公开(公告)日：1982-04-27

    申请号：US85684

    申请日：1979-10-17

    申请人： Ikuo Ueda ,  Masakazu Kobayashi ,  Hisashi Yamada ,  Hiroki Ono

    发明人： Ikuo Ueda ,  Masakazu Kobayashi ,  Hisashi Yamada ,  Hiroki Ono

    IPC分类号： A61K31/545 ,  A61K31/546 ,  A61P31/04 ,  C07D501/14 ,  C07D501/18 ,  C07D501/20 ,  C07D501/26 ,  C07D501/28 ,  C07D501/30 ,  C07D501/34 ,  C07D501/38 ,  C07D501/60

    CPC分类号： C07D501/14

    摘要： 3,7-Disubstituted-2 or 3-cephem-4-carboxylic acid compounds of the formula: ##STR1## wherein R.sup.1 is acylamino or ar(lower)alkylamino; R.sup.2 is carboxy or carboxy protected by a pharmaceutically acceptable group; --N--R.sup.3, R.sup.4 is di(lower)alkylamino(lower)alkylamino, an unsaturated or saturated 3 to 8 membered heteromonocyclic (lower)alkylamino group containing 1 to 4 nitrogen atoms, an unsaturated or saturated 3 to 8 membered heteromonocyclic (lower)alkylamino group containing 1 to 4 nitrogen atoms substituted by lower alkyl or hydroxy(lower) alkyl, an unsaturated or saturated 5 to 6 membered heteromonocyclic group containing 2 to 4 nitrogen atoms, an unsaturated or saturated 5 to 6 membered heteromonocyclic group containing 2 to 4 nitrogen atoms substituted by lower alkyl or hydroxy(lower)alkyl or hydroxypiperidino, and X is --S-- or ##STR2## and pharmaceutically acceptable salts thereof. The present compounds are useful for the treatment of infectious diseases in animals and human beings.

    摘要翻译： 3,7-二取代的2-或3-头孢烯-4-羧酸化合物，其结构式如下：其中R 1是酰氨基或芳（低级）烷基氨基; R2是被药学上可接受的基团保护的羧基或羧基; -N-R3，R4是二（低级）烷基氨基（低级）烷基氨基，含有1-4个氮原子的不饱和或饱和的3至8元杂单环（低级）烷基氨基，不饱和或饱和的3至8元杂单环（低级） 由低级烷基或羟基（低级）烷基取代的含有1至4个氮原子的烷基氨基，含2-4个氮原子的不饱和或饱和5至6元杂单环基团，含有2至4个不饱和或饱和的5至6元杂单环基团 被低级烷基或羟基（低级）烷基或羟基哌啶子基取代的氮原子，X是-S-或其药学上可接受的盐。 本发明化合物可用于治疗动物和人类的感染性疾病。

    Soy sauce having hypotensive effects and method for producing the same
    13.
    发明授权
    Soy sauce having hypotensive effects and method for producing the same 有权
    具有降血压作用的酱油及其制造方法

    公开(公告)号：US09060538B2

    公开(公告)日：2015-06-23

    申请号：US13519047

    申请日：2010-12-24

    申请人： Yoshikazu Endo ,  Shigeki Tanizawa ,  Takeharu Nakahara ,  Hitomi Aota ,  Hiroki Ono ,  Yoichi Hanada ,  Riichiro Uchida

    发明人： Yoshikazu Endo ,  Shigeki Tanizawa ,  Takeharu Nakahara ,  Hitomi Aota ,  Hiroki Ono ,  Yoichi Hanada ,  Riichiro Uchida

    IPC分类号： A61K38/05 ,  A23L1/238 ,  A23L1/305

    CPC分类号： A23L1/238 ,  A23L27/50 ,  A23L33/18

    摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

    摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且具有降血压作用，同时含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。