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17 条记录 (耗时 0.023 秒)

    FERMENTED MILK FOR SKIN IMPROVEMENT AND/OR TREATMENT AND PROCESS FOR PRODUCING THE SAME
    1.
    发明申请
    FERMENTED MILK FOR SKIN IMPROVEMENT AND/OR TREATMENT AND PROCESS FOR PRODUCING THE SAME 审中-公开
    用于皮肤改良和/或治疗及其生产方法的发酵乳

    公开(公告)号：US20100015110A1

    公开(公告)日：2010-01-21

    申请号：US12521221

    申请日：2006-12-26

    申请人： Hiroshi Kano ,  Teruyuki Noma ,  Shuji Ikegami ,  Hiroyuki Ito ,  Kakuhei Isawa

    发明人： Hiroshi Kano ,  Teruyuki Noma ,  Shuji Ikegami ,  Hiroyuki Ito ,  Kakuhei Isawa

    IPC分类号： A61K35/74 ,  A61K35/20 ,  A61P17/00

    CPC分类号： A61K31/164 ,  A23C9/1238 ,  A23C9/1315 ,  A23L33/18 ,  A23V2002/00 ,  A23Y2220/29 ,  A23Y2240/75 ,  A61K35/744 ,  A61K35/747 ,  C12R1/225 ,  C12R1/46 ,  A23V2200/318 ,  A23V2250/5422

    摘要： The present invention provides a composition and fermented milk, which is derived from natural product, is highly safe, exhibits improvement effect and/or therapeutic effect on skin, and comprises fermented lactic acid bacteria excellent in manufacturability. Disclosed are: use of Streptococcus thermophilus OLS3059 in skin improvement and/or treatment; a composition for skin improvement and/or treatment comprising Streptococcus thermophilus OLS3059 and/or a culture thereof; food and drink comprising the composition; fermented milk for skin improvement and/or treatment prepared by using Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059; and the fermented milk for skin improvement and/or treatment further comprising collagen peptide and/or ceramide.

    摘要翻译： 本发明提供一种衍生自天然产物的组合物和发酵乳，是高度安全的，对皮肤具有改善作用和/或治疗效果，并且包括可制造性优异的发酵乳酸菌。 公开的是：使用嗜热链球菌OLS3059进行皮肤改善和/或治疗; 包含嗜热链球菌OLS3059和/或其培养物的皮肤改善和/或治疗组合物; 包含组合物的食物和饮料; 通过使用德氏乳杆菌保加利亚亚种和嗜热链球菌OLS3059制备的用于皮肤改善和/或治疗的发酵乳; 和用于进一步包含胶原肽和/或神经酰胺的皮肤改善和/或治疗的发酵乳。

    Method for screening human ABO blood group-binding lactobacilli
    8.
    发明授权
    Method for screening human ABO blood group-binding lactobacilli 有权
    筛选人ABO血型结合乳杆菌的方法

    公开(公告)号：US08465933B2

    公开(公告)日：2013-06-18

    申请号：US12987518

    申请日：2011-01-10

    申请人： Tadao Saito ,  Yasushi Kawai ,  Hideaki Uchida ,  Katsunori Kimura ,  Kakuhei Isawa ,  Keisuke Furuichi

    发明人： Tadao Saito ,  Yasushi Kawai ,  Hideaki Uchida ,  Katsunori Kimura ,  Kakuhei Isawa ,  Keisuke Furuichi

    IPC分类号： G01N33/53

    CPC分类号： A23C9/1234 ,  A23Y2220/37 ,  C12Q1/04 ,  G01N33/54373 ,  G01N33/56911 ,  G01N33/80 ,  G01N2333/335

    摘要： Lactobacillus screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238 lactobacillus strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discover bacillus strains compatible with blood groups A, B, and O.

    摘要翻译： 使用表面等离子体共振光谱和人肠粘蛋白和血型抗原作为探针进行乳杆菌筛选方法。 对上述筛选乳酸杆菌的方法设定选择标准的试验进行了适应性筛选的方法，发现与ABO血型相容的乳杆菌可以通过设定100RU作为判断细菌的标准进行筛选 在某些条件下结合。 使用238种乳酸杆菌菌株，进行上述筛选方法和测试来判断其与酸奶生产的相容性，最后特别发现与血型A，B和O相容的芽孢杆菌菌株。

    Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk
    10.
    发明申请
    Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk 有权
    培养乳酸杆菌的方法和发酵乳的制备方法

    公开(公告)号：US20120027888A1

    公开(公告)日：2012-02-02

    申请号：US13260254

    申请日：2010-03-26

    申请人： Kakuhei Isawa

    发明人： Kakuhei Isawa

    IPC分类号： A23C9/12 ,  C12N1/20

    CPC分类号： A23C9/1234 ,  A23L3/3463 ,  A23L3/34635 ,  A23Y2220/37 ,  C12N1/20 ,  C12N1/38

    摘要： 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.

    摘要翻译： 乳清水溶液中的蛋白质通过向乳清水溶液中加入蛋白酶来降解。 之后，通过向乳清水溶液中加入酵母提取物等制备乳清分解培养基。 用生产细菌的乳酸菌接种乳清分解培养基，培养乳酸菌，同时将乳清分解培养基保持在不低于5且不高于6的pH。培养完成后，乳清降解 将培养液（培养液）离心分离浓缩形式的含有乳酸菌的浓缩细胞悬浮液。 浓缩的细胞悬浮液具有极高的抗菌活性（几万AU），可用作食品防腐剂。 此外，通过发酵加入浓缩的细胞悬浮液的0.01重量％至0.1重量％的酸奶混合物来生产酸奶。 通过该方法，可以抑制酸奶的酸度的增加。