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1.发明授权公开(公告)号：US07498162B2
公开(公告)日：2009-03-03
申请号：US10362249
申请日：2001-09-21
CPC分类号： A23C9/1234 , A23C9/1236 , A23C2220/202 , A23L29/065 , A23L33/10 , A23Y2220/43 , A23Y2240/41 , A23Y2300/00 , A61K35/745 , A61K35/747 , A61K2039/52 , C12N1/20
摘要： The present invention pertains to novel strains of lactic acid bacteria that are capable to reduce an individual's tendency to mount allergic reactions. In particular, the present invention relates to the generation of lactic acid bacteria strains that express proteins including tolerogenic peptides and the use thereof in reducing an individual's tendency to mount allergic reactions. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof.
摘要翻译： 本发明涉及能够降低个体倾向于过敏反应的新型乳酸菌菌株。 特别地，本发明涉及表达包括耐受性肽的蛋白质的乳酸菌菌株的生成及其在减少个体倾向于过敏反应的用途中的用途。 本发明还涉及含有所述微生物或其活性级分的食品或药物组合物。
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公开(公告)号：US20100255039A1
公开(公告)日：2010-10-07
申请号：US12302587
申请日：2007-06-14
CPC分类号： A61K38/012 , A23J3/341 , A23K10/14 , A23K20/147 , A23K50/40 , A23L7/109 , A23L9/10 , A23L33/18 , A23V2002/00 , A23V2200/304 , A23V2250/5428
摘要： The use of enzymatically hydrolysed egg proteins with a degree of hydrolysis between 15 and 28% in the manufacture of a composition for induction of oral tolerance to egg proteins in a mammal.
摘要翻译： 在制造用于诱导哺乳动物中蛋蛋白的口服耐受性的组合物中使用具有15至28％水解度的酶促水解蛋蛋白。
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公开(公告)号：US20090304892A1
公开(公告)日：2009-12-10
申请号：US12304938
申请日：2007-06-14
摘要： This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.
摘要翻译： 本发明涉及一种生产酶水解蛋蛋白的方法，其包括第一水解步骤，其中完整的蛋蛋白通过第一种蛋白酶进行酶水解;中间加热步骤，其中将第一次水解的产物加热至 温度不超过75℃，第二水解步骤，其中中间加热步骤的产物通过第二蛋白酶进行酶水解，并且将第二水解产物加热至85至 并保持在该温度下至少30分钟。 本发明延伸到含有水解全蛋的蛋面食产品。
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公开(公告)号：US08062862B2
公开(公告)日：2011-11-22
申请号：US12304938
申请日：2007-06-14
IPC分类号： C12P21/06
摘要： This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg.
摘要翻译： 本发明涉及一种生产酶水解蛋蛋白的方法，其包括第一水解步骤，其中完整蛋蛋白通过第一种蛋白酶进行酶水解;中间加热步骤，其中将第一次水解产物加热至 温度不超过75℃，第二水解步骤，其中中间加热步骤的产物通过第二蛋白酶进行酶水解，并且将第二水解产物加热至85至 并保持在该温度下至少30分钟。 本发明延伸到含有水解全蛋的蛋面食产品。
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公开(公告)号：US20100267613A1
公开(公告)日：2010-10-21
申请号：US12747624
申请日：2008-12-12
CPC分类号： A23J3/346 , A23J3/14 , A23L33/18 , A23L33/185 , A23V2002/00 , A23V2200/304 , A23V2250/5482
摘要： A partial hydrolysate of cereal protein wherein the hydrolysate has a degree of hydrolysis between 9 and 18%, products containing such a partial hydrolysate and a method for the primary prevention of allergic reactions to cereal protein in a young mammal using such a partial hydrolysate are disclosed.
摘要翻译： 公开了一种谷类蛋白质的部分水解产物，其中水解产物具有9至18％的水解度，含有这种部分水解产物的产品和使用这种部分水解产物的年轻哺乳动物中初步预防对谷物蛋白质变态反应的方法 。
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公开(公告)号：US07235395B2
公开(公告)日：2007-06-26
申请号：US10652502
申请日：2003-08-29
CPC分类号： C07K16/4291 , A23K10/18 , A23K50/40 , A61K2039/523 , A61K2039/542 , C07K16/00
摘要： The present invention pertains to novel strains of lactic acid bacteria capable of reducing an individual's tendency to react allergic against a variety of different allergens. In particular, the present invention relates to recombinant strains of lactic acid bacteria that express surface polypeptides which include peptides or antibody fragments acting as mimic for at least a part of the Fc region of IgE-molecules. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof.
摘要翻译： 本发明涉及能够降低个体对各种不同过敏原变态反应的趋势的新型乳酸菌菌株。 特别地，本发明涉及表达表达多肽的乳酸菌的重组菌株，其包括作为模拟IgE分子的F区的至少一部分的肽或抗体片段。 本发明还涉及含有所述微生物或其活性级分的食品或药物组合物。
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公开(公告)号：US06737076B2
公开(公告)日：2004-05-18
申请号：US09907109
申请日：2001-07-16
IPC分类号： A61K4700
CPC分类号： A61K38/018 , A23J3/343 , A23L33/18
摘要： A hypoallergenic composition for the induction of protein tolerance in at risk individuals of protein allergy. The composition contains (i) a “non allergenic” protein extensively hydrolyzed basis and/or of (ii) a free amino acid basis. The composition contains, as an active ingredient, at least one tolerogenic peptide of the allergenic protein.
摘要翻译： 用于诱导蛋白质过敏风险个体的蛋白质耐受性的低变应原组合物。 组合物包含（i）广泛水解的基础和/或（ii）游离氨基酸的“非致敏性”蛋白质。 作为活性成分的组合物含有至少一种致敏性蛋白质的耐受性肽。
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