利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

103 条记录 (耗时 0.026 秒)

    Antiallergic agent, utilization thereof for reducing allergy and method of reducing allergy
    2.
    发明授权
    Antiallergic agent, utilization thereof for reducing allergy and method of reducing allergy 有权
    抗过敏剂，其用于减轻过敏的用途和减轻过敏的方法

    公开(公告)号：US08003092B2

    公开(公告)日：2011-08-23

    申请号：US12253819

    申请日：2008-10-17

    申请人： Naoyuki Yamamoto ,  Yuu Ishida ,  Izuki Bando

    发明人： Naoyuki Yamamoto ,  Yuu Ishida ,  Izuki Bando

    IPC分类号： A01N63/00 ,  C12N1/20

    CPC分类号： A61K35/747 ,  Y10S435/854

    摘要： The present invention provides an antiallergic agent containing, as an active ingredient, lactic acid bacteria selected from the group consisting of lactic acid bacteria of the species Lactobacillus acidophilus, Lactobacillus fermentum, and combinations thereof. The antiallergic agent is capable of improving allergic diathesis by reducing the IgE level, which is contributive to development of Type I allergy, and is easy to take and highly safe. The present invention also provides use of the antiallergic agent for reducing allergy, and a method for reducing allergy using the antiallergic agent.

    摘要翻译： 本发明提供一种抗过敏剂，其含有选自嗜酸乳酸杆菌乳酸菌，发酵乳杆菌及其组合的乳酸菌作为活性成分。 抗过敏剂能够通过降低IgE水平来改善过敏反应，这有助于I型过敏的发生，并且易于服用和高度安全。 本发明还提供抗过敏剂用于降低过敏的用途，以及使用抗过敏剂降低过敏的方法。

    Method for producing fermented milk product
    3.
    发明授权
    Method for producing fermented milk product 失效
    发酵乳产品的生产方法

    公开(公告)号：US07282354B2

    公开(公告)日：2007-10-16

    申请号：US10310628

    申请日：2002-12-05

    申请人： Naoyuki Yamamoto ,  Natsue Kawakami ,  Yuu Ishida ,  Hirokazu Yada

    发明人： Naoyuki Yamamoto ,  Natsue Kawakami ,  Yuu Ishida ,  Hirokazu Yada

    IPC分类号： A23C9/12 ,  A23C9/123 ,  C12N1/20

    CPC分类号： C12R1/225 ,  A23C9/1234 ,  A23C9/137 ,  A23Y2220/39 ,  C12N1/20 ,  C12P21/02

    摘要： There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods or beverages. Lactic acid bacteria of Lactobacillus helveticus having specific bacteriological properties, the bacteria, when cultured in a medium of animal milk containing 9 wt % solid of non-fat milk, producing tripeptides Val-Pro-Pro and Ile-Pro-Pro in an amount of 60 μg in terms of Val-Pro-Pro per ml medium, and the bacteria exhibiting extracellular proteinase activity of not lower than 400 U/OD590. Lactobacillus helveticus CM4 strain (deposited at National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology, deposition number FERM BP-6060). A fermented milk product obtained by fermenting an animal milk with these lactic acid bacteria.

    摘要翻译： 提供一种发酵乳制品，其含有能够产生大量乳三肽的乳酸菌和大量具有降血压活性和抗压力作用的活性成分，并且可以作为食物或饮料而愉快地使用。 在含有9％（重量）固体的脱脂乳的动物奶培养基中培养时，具有特异性细菌学特性的瑞士乳杆菌的乳酸菌产生三肽Val-Pro-Pro和Ile-Pro-Pro 以Val-Pro-Pro / ml培养基计60ug，细菌外细胞蛋白酶活性不低于400U / OD 590。 瑞士乳杆菌CM4菌株（保藏在National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology，保藏号FERM BP-6060）。 通过用这些乳酸菌发酵动物乳获得的发酵乳制品。

    Lactobacillus helveticus bacterium having high capability of producing tripeptide, fermented milk product, and process for preparing the same
    4.
    发明授权
    Lactobacillus helveticus bacterium having high capability of producing tripeptide, fermented milk product, and process for preparing the same 失效
    具有高生产三肽能力的瑞士乳杆菌细菌，发酵乳制品及其制备方法

    公开(公告)号：US06534304B1

    公开(公告)日：2003-03-18

    申请号：US09508840

    申请日：2000-03-16

    申请人： Naoyuki Yamamoto ,  Natsue Kawakami ,  Yuu Ishida ,  Hirokazu Yada

    发明人： Naoyuki Yamamoto ,  Natsue Kawakami ,  Yuu Ishida ,  Hirokazu Yada

    IPC分类号： C12N120

    CPC分类号： C12R1/225 ,  A23C9/1234 ,  A23C9/137 ,  A23Y2220/39 ,  C12N1/20 ,  C12P21/02

    摘要： There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods or beverages. Lactic acid bacteria of Lactobacillus helveticus having specific bacteriological properties, the bacteria, when cultured in a medium of animal milk containing 9 wt % solid of non-fat milk, producing tripeptides Val-Pro-Pro and Ile-Pro-Pro in an amount of 60 &mgr;g in terms of Val-Pro-Pro per ml medium, and the bacteria exhibiting extracellular proteinase activity of not lower than 400U/OD590. Lactobacillus helveticus CM4 strain (deposited at National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology, deposition number FERM BP-6060). A fermented milk product obtained by fermenting an animal milk with these lactic acid bacteria.

    摘要翻译： 提供一种发酵乳制品，其含有能够产生大量乳三肽的乳酸菌和大量具有降血压活性和抗压力作用的活性成分，并且可以作为食物或饮料而愉快地使用。 在含有9％（重量）固体的脱脂乳的动物奶培养基中培养时，具有特异性细菌学特性的瑞士乳杆菌的乳酸菌产生三肽Val-Pro-Pro和Ile-Pro-Pro 60毫升的Val-Pro-Pro / ml培养基，细菌细胞外蛋白酶活性不低于400U / OD590。 瑞士乳杆菌CM4菌株（保藏在National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology，保藏号FERM BP-6060）。 通过用这些乳酸菌发酵动物乳获得的发酵乳制品。

    ANTIALLERGIC AGENT, UTILIZATION THEREOF FOR REDUCING ALLERGY AND METHOD OF REDUCING ALLERGY
    5.
    发明申请
    ANTIALLERGIC AGENT, UTILIZATION THEREOF FOR REDUCING ALLERGY AND METHOD OF REDUCING ALLERGY 有权
    抗真菌剂，减少过敏症的使用及减少过敏症的方法

    公开(公告)号：US20090047264A1

    公开(公告)日：2009-02-19

    申请号：US12253819

    申请日：2008-10-17

    申请人： Naoyuki Yamamoto ,  Yuu Ishida ,  Izuki Bando

    发明人： Naoyuki Yamamoto ,  Yuu Ishida ,  Izuki Bando

    IPC分类号： A61K35/74 ,  A61P37/08

    CPC分类号： A61K35/747 ,  Y10S435/854

    摘要： The present invention provides an antiallergic agent containing, as an active ingredient, lactic acid bacteria selected from the group consisting of lactic acid bacteria of the species Lactobacillus acidophilus, Lactobacillus fermentum, and combinations thereof. The antiallergic agent is capable of improving allergic diathesis by reducing the IgE level, which is contributive to development of Type I allergy, and is easy to take and highly safe. The present invention also provides use of the antiallergic agent for reducing allergy, and a method for reducing allergy using the antiallergic agent.

    摘要翻译： 本发明提供一种抗过敏剂，其含有选自嗜酸乳酸杆菌乳酸菌，发酵乳杆菌及其组合的乳酸菌作为活性成分。 抗过敏剂能够通过降低IgE水平来改善过敏反应，这有助于I型过敏的发生，并且易于服用和高度安全。 本发明还提供抗过敏剂用于降低过敏的用途，以及使用抗过敏剂降低过敏的方法。

    PROCESS FOR PRODUCTION OF FERMENTED MILK AND FERMENTED MILK BEVERAGE/FOOD
    8.
    发明申请
    PROCESS FOR PRODUCTION OF FERMENTED MILK AND FERMENTED MILK BEVERAGE/FOOD 审中-公开
    生产发酵奶和发酵牛奶饮料的过程

    公开(公告)号：US20100151080A1

    公开(公告)日：2010-06-17

    申请号：US11996854

    申请日：2006-07-25

    申请人： Mariko Yasuda ,  Tadashi Shinoda ,  Naoyuki Yamamoto

    发明人： Mariko Yasuda ,  Tadashi Shinoda ,  Naoyuki Yamamoto

    IPC分类号： A23C9/127

    CPC分类号： C12Y304/00 ,  A23C9/1209 ,  A23C9/1275 ,  A23L2/38 ,  A23L33/18 ,  A23V2002/00 ,  A23Y2220/39 ,  C12P21/06 ,  A23V2200/326

    摘要： The invention provides a method for producing a fermented milk that conveniently gives excellent taste and flavor or functionalities, such as antihypertensive effect, to fermented food and beverages. The method enables effective production of particular peptides having useful functions, such as antihypertensive effect, in the resulting fermented milk. The invention also provides fermented milk food and beverages utilizing the fermented milk, which have excellent taste and flavor and even functionality. The present method includes the steps of (A) enzymatically digesting animal milk casein with protease (1) containing particular proteases such as papain, and (B) fermenting animal milk casein or the like with lactic acid bacteria, to thereby produce VPP, IPP, and YP in the resulting fermented milk. The fermented milk food and beverages of the present invention contain the fermented milk obtained by the present method or a concentrate thereof, and VPP, IPP, and YP at or over particular contents.

    摘要翻译： 本发明提供一种生产发酵乳的方法，其方便地对发酵的食物和饮料提供优异的味道和风味或功能，例如抗高血压作用。 该方法能够在所得的发酵乳中有效地制备具有有用功能的特定肽，例如抗高血压作用。 本发明还提供利用发酵乳的发酵乳食品和饮料，其具有优异的味道和风味，甚至功能性。 本发明的方法包括以下步骤：（A）用含有特异性蛋白酶如木瓜蛋白酶的蛋白酶（1）酶促消化动物乳酪蛋白，（B）用乳酸菌发酵动物乳酪蛋白等，从而产生VPP，IPP， 和YP在所得的发酵乳中。 本发明的发酵乳食品和饮料含有通过本发明方法获得的发酵乳或其浓缩物，以及特定内容物上的VPP，IPP和YP。

    Agglutination enhancer
    10.
    发明授权
    Agglutination enhancer 有权

    公开(公告)号：US09797886B2

    公开(公告)日：2017-10-24

    申请号：US14123899

    申请日：2012-06-04

    申请人： Naoyuki Yamamoto ,  Tsutomu Masuda

    发明人： Naoyuki Yamamoto ,  Tsutomu Masuda

    IPC分类号： G01N33/53 ,  C08F220/36 ,  C08F220/60 ,  G01N33/542

    CPC分类号： G01N33/5306 ,  C08F220/36 ,  C08F220/60 ,  G01N33/542

    摘要： The purpose of the present invention is to provide an agglutination enhancer which shows superior agglutination enhancing effect to those of conventional immunoagglutination enhancers, and the present invention relates to an agglutination enhancer for an immunoagglutination measurement method which comprises a polymer having a monomer unit shown by the following general formula [1]: (Wherein R1 represents a hydrogen atom or a methyl group; R2 and R3 independently represent a methyl group or an ethyl group, respectively; X represents —NH— or an oxygen atom; n represents an integer of 1 to 6; and m represents an integer of 1 to 3), and an immunoagglutination measurement method in which, in the coexistence of the above-described agglutination enhancer for immunoagglutination measurement method, an antibody against analyte or an antigen for the analyte is brought into contact with the analyte to cause an antigen-antibody reaction.