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    Fermented foods and process for producing the same
    6.
    发明申请
    Fermented foods and process for producing the same 审中-公开
    发酵食品和生​​产过程

    公开(公告)号：US20070031536A1

    公开(公告)日：2007-02-08

    申请号：US11582743

    申请日：2006-10-18

    申请人： Satoshi Kudo ,  Kanako Shimizu ,  Hideyuki Yamatoya ,  Naomi Mizusawa

    发明人： Satoshi Kudo ,  Kanako Shimizu ,  Hideyuki Yamatoya ,  Naomi Mizusawa

    IPC分类号： A23C9/12

    CPC分类号： A23L2/52 ,  A23C9/1315 ,  A23C11/106 ,  A23L2/68 ,  A23L11/09 ,  A23L33/12 ,  A23V2002/00 ,  A23Y2220/17 ,  A23Y2240/75 ,  A23Y2300/29 ,  A23V2250/1866

    摘要： The present invention relates to a fermented food and process for producing the same, in which the food contains a sufficient amount of conjugated fatty acid and is excellent in digestivity and absorbability, physiological effects, safety, sensory properties, and the like. The fermented food is obtained by adding a conjugated fatty acid in the form of a glyceride to a fermentation medium either before or after the fermentation by the fermenting bacterium, and the final fermented food product contains such conjugated fatty acid in the form of a glyceride. The conjugated fatty acid of the glyceride type is a glyceride derivative containing a fatty acid having conjugated double bonds (a conjugated fatty acid) as its constituent fatty acid, and sustains many of useful physiological activities of the conjugated fatty acid while coping with the inhibitory action of free fatty acids to the fermenting bacterium.

    摘要翻译： 发明食品及其制造方法技术领域本发明涉及发酵食品及其制造方法，其中，食品中含有足量的共轭脂肪酸，消化吸收性，生理效果，安全性，感官特性等优异。 发酵食品通过在发酵细菌发酵之前或之后向发酵培养基中加入甘油酯形式的共轭脂肪酸而获得，最终发酵食品含有甘油酯形式的共轭脂肪酸。 甘油酯型的共轭脂肪酸是含有具有共轭双键（共轭脂肪酸）的脂肪酸作为其构成脂肪酸的甘油酯衍生物，并且在应对抑制作用的同时维持共轭脂肪酸的许多有用的生理活性 的游离脂肪酸发酵细菌。

    Cerebration improver
    7.
    发明授权
    Cerebration improver 有权
    脑功能改善剂

    公开(公告)号：US6117853A

    公开(公告)日：2000-09-12

    申请号：US228938

    申请日：1999-01-12

    申请人： Masashi Sakai ,  Hideyuki Yamatoya ,  Naomi Mizusawa ,  Satoshi Kudo

    发明人： Masashi Sakai ,  Hideyuki Yamatoya ,  Naomi Mizusawa ,  Satoshi Kudo

    IPC分类号： A61K38/00 ,  A61K31/20 ,  A61K31/685 ,  A61P25/28 ,  C07F9/10

    CPC分类号： A61K31/685

    摘要： A cerebration improver having a prominent action for increasing brain glucose level has an effect of improving the cerebration of a subject administered with the improver. The cerebration improver contains as the effective ingredient phosphatidyl-L-serine, or lysophosphatidyl-L-serine produced by eliminating the fatty acid chain at the position .alpha. or .beta. of phosphatidyl-L-serine, or the salts thereof. The phosphatidyl-L-serine has a structural fatty acid chain derived from at least one raw material lecithin selected from the group consisting of soy bean lecithin, rapeseed lecithin or egg yolk lecithin. Using the raw material lecithin as the substrate, phosphatidyl-L-serine can be produced by utilizing transphosphatidylation.

    摘要翻译： 具有增加脑葡萄糖水平的显着作用的脑功能改善剂具有改善用改良剂施用的受试者的脑部的作用。 脑修复剂含有作为磷脂酰-L-丝氨酸的有效成分或通过除去磷脂酰-L-丝氨酸α或β位上的脂肪酸链或其盐而产生的溶血磷脂酰-L-丝氨酸。 磷脂酰-L-丝氨酸具有衍生自至少一种选自大豆卵磷脂，油菜籽卵磷脂或蛋黄卵磷脂的原料卵磷脂的结构脂肪酸链。 使用原料卵磷脂作为底物，磷脂酰-L-丝氨酸可以通过利用磷脂酰胆碱化产生。

    Cerebration improver
    9.
    发明授权
    Cerebration improver 失效

    公开(公告)号：US5900409A

    公开(公告)日：1999-05-04

    申请号：US556862

    申请日：1995-11-02

    申请人： Masashi Sakai ,  Hideyuki Yamatoya ,  Naomi Mizusawa ,  Satoshi Kudo

    发明人： Masashi Sakai ,  Hideyuki Yamatoya ,  Naomi Mizusawa ,  Satoshi Kudo

    IPC分类号： A61K38/00 ,  A61K31/20 ,  A61K31/685 ,  A61P25/28 ,  C07F9/10

    CPC分类号： A61K31/685

    摘要： A cerebration improver having a prominent action for increasing brain glucose level has an effect of improving the cerebration of a subject administered with the improver. The cerebration improver contains as the effective ingredient phosphatidyl-L-serine, or lysophosphatidyl-L-serine produced by eliminating the fatty acid chain at the position .alpha. or .beta. of phosphatidyl-L-serine, or the salts thereof. The phosphatidyl-L-serine has a structural fatty acid chain derived from at least one raw material lecithin selected from the group consisting of soy bean lecithin, rapeseed lecithin or egg yolk lecithin. Using the raw material lecithin as the substrate, phosphatidyl-L-serine can be produced by utilizing transphosphatidylation.