中科微点-全球专利检索

  1. Login
  2. Sign Up

Search Results

6 records (took 0.117 seconds)

    BIOMIMETIC AMNIOTIC MEMBRANE NICHE FOR STEM CELLS
    2.
    发明申请
    BIOMIMETIC AMNIOTIC MEMBRANE NICHE FOR STEM CELLS 审中-公开

    公开(公告)号：WO2016206703A3

    公开(公告)日：2016-12-29

    申请号：PCT/EG2015/000030

    申请日：2015-06-25

    Applicant: SCIENCE AND TECHNOLOGY DEVELOPMENT FUND (STDF)

    Inventor： MOUSA, Noha Ahmed Al-Sayed ,  KHALIL, Sabreen Mohamed Ahmed ,  EL-BADRI, Nagwa El-Sayed Mohamed

    IPC: C12N5/07 ,  C12N5/0735 ,  C12N5/074

    Abstract: In this invention we propose a method to compose a stem cell culture niche platform, which is based on the use of the human amniotic membrane. Fluid dynamic, mechanical and topographic factors are additionally included in this niche to provide various factors essential for achieving an enhanced biomimetic microenvironment of the cultured stem cells. The amniotic membrane is mounted into various types of culture platforms to suit a wide range of research applications. The rich composition of the membrane with anti-inflammatory, anti microbial, matrix and adhesion molecules in addition to various growth factors suits its application as a complex biomimetic material. The platform includes micro channels to allow continuous exchange of media and creates a dynamic flow of the fluid surrounding the cells in an attempt to simulate the in vivo conditions in which the stem cell typically reaches its ideal proliferation, expansion or differentiation.

    A NOVEL ALL NATURAL LOW FAT CHEDDAR CHEESE
    3.
    发明申请
    A NOVEL ALL NATURAL LOW FAT CHEDDAR CHEESE 审中-公开

    公开(公告)号：WO2015048977A3

    公开(公告)日：2015-04-09

    申请号：PCT/EG2014/000025

    申请日：2014-09-25

    Applicant: SCIENCE AND TECHNOLOGY DEVELOPMENT FUND (STDF) ,  EL SODA, Morsi Abou El Seoud

    Inventor： EL SODA, Morsi Abou El Seoud

    IPC: A23C19/032

    Abstract: The objective of this invention is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharides producing lactobacilli and ripening cultures. The cheese manufactured with a modified protocol using EPS- producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures (37.7%) and ripening cultures (4.9%). The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive, smooth and the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.

    BIOMIMETIC AMNIOTIC MEMBRANE NICHE FOR STEM CELLS
    4.
    发明申请
    BIOMIMETIC AMNIOTIC MEMBRANE NICHE FOR STEM CELLS 审中-公开
    用于干细胞的生物活性膜

    公开(公告)号：WO2016206703A2

    公开(公告)日：2016-12-29

    申请号：PCT/EG2015/000030

    申请日：2015-06-25

    Applicant: SCIENCE AND TECHNOLOGY DEVELOPMENT FUND (STDF)

    Inventor： MOUSA, Noha Ahmed Al-Sayed ,  KHALIL, Sabreen Mohamed Ahmed ,  EL-BADRI, Nagwa El-Sayed Mohamed

    IPC: C12M1/24

    CPC classification number: C12M23/26 ,  A61L27/3604 ,  A61L27/3834 ,  C12M23/08 ,  C12M23/20 ,  C12M29/10

    Abstract: In this invention we propose a method to compose a stem cell culture niche platform, which is based on the use of the human amniotic membrane. Fluid dynamic, mechanical and topographic factors are additionally included in this niche to provide various factors essential for achieving an enhanced biomimetic micro environment of the cultured stem cells. The amniotic membrane is mounted into various types of culture platforms to suit a wide range of research applications. The rich composition of the membrane with anti-inflammatory, anti microbial, matrix and adhesion molecules in addition to various growth factors suits its application as a complex biomimetic material. The platform includes micro channels to allow continuous exchange of media and creates a dynamic flow of the fluid surrounding the cells in an attempt to simulate the in vivo conditions in which the stem cell typically reaches its ideal proliferation, expansion or differentiation. The method disclosed herein supports a wide range of applications in stem cell research such as the investigation of the optimal conditions for stem cell culture and the effect of various medications and external factors. It can be also applied in investigating the effect of the amniotic membrane and the mechanical factors on the behavior of stem cells and cancer stem cells. Another model of the niche is proposed as an in vivo moldableand implantable carrier for delivering stem cell based therapies in a wide range of diseases especially those associated with aging or decline of specialized cell function such as diabetes, cardiovascular, neurological, hormonal, renal and liver disorders, cancer, and diseases associated with inflammation and disordered immunity. Furthermore, the lack of HLA molecules renders the membrane naive to minimize rejection, which could be valuable for transplantation purposes.

    Abstract translation: 在本发明中，我们提出了一种构建干细胞培养菌落平台的方法，其基于人羊膜的使用。 流体动力学，机械学和地形学因素还包括在该利基中，以提供实现培养的干细胞的增强的仿生微环境所必需的各种因素。 将羊膜安装在各种培养平台上，以适应广泛的研究应用。 除了各种生长因子之外，具有抗炎，抗微生物，基质和粘附分子的膜的丰富组成适合其作为复合仿生材料的应用。 该平台包括微通道以允许介质的连续交换并且产生围绕细胞的流体的动态流动，以试图模拟干细胞通常达到其理想的增殖，扩增或分化的体内条件。 本文所公开的方法支持干细胞研究中广泛的应用，例如干细胞培养的最佳条件的研究以及各种药物和外部因素的影响。 它也可用于研究羊膜的影响和机械因素对干细胞和癌症干细胞的作用。 提出了另一个利基模型作为体内可模塑和可植入的载体，用于在广泛的疾病中特别是与特定细胞功能的衰老或衰退相关的干细胞基治疗，如糖尿病，心血管，神经学，激素，肾脏和肝脏 疾病，癌症和与炎症和无序免疫相关的疾病。 此外，缺乏HLA分子使膜变得天真，以使排斥最小化，这对于移植目的可能是有价值的。

    A NOVEL ALL NATURAL LOW FAT CHEDDAR CHEESE
    6.
    发明申请
    A NOVEL ALL NATURAL LOW FAT CHEDDAR CHEESE 审中-公开
    一个新的所有天然低脂奶酪小麦

    公开(公告)号：WO2015048977A2

    公开(公告)日：2015-04-09

    申请号：PCT/EG2014/000025

    申请日：2014-09-25

    Applicant: SCIENCE AND TECHNOLOGY DEVELOPMENT FUND (STDF) ,  EL SODA, Morsi Abou El Seoud

    Inventor： EL SODA, Morsi Abou El Seoud

    IPC: A23C19/032

    CPC classification number: A23C19/0323 ,  A23C19/072 ,  A23C19/14 ,  A23V2002/00 ,  A23Y2220/63 ,  A23V2200/3324

    Abstract: Low fat cheeses often suffer from undesirable texture and flavor. The objective of this invention is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharides producing lactobacilli and ripening cultures. The invention represents one of the first attempts to tackle both texture and flavor at the same time. The invention reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content(45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS- producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive and smooth. The use of the ripening cultures resulted in the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.

    Abstract translation: 低脂奶酪经常受到不良的质地和风味的影响。 本发明的目的是提高使用外多糖产生乳酸杆菌和成熟培养物的成熟期间低脂切达干酪的产量，质地，风味和质量。 本发明是同时解决纹理和风味的第一次尝试之一。 本发明揭示了在六个月的成熟期，老化对低脂切达干酪的质地和风味的影响。 与使用EPS产生培养物和成熟培养物一起修改的奶酪制成的奶酪与用常规方法制造的奶酪相比没有显示较高的含水量（45％）和产率（9.4％），并且没有添加产生EPS的培养物 成熟文化（37.7％）和（4.9％）。 获得的结果表明，奶酪的脂肪含量降低了70％。 纹理轮廓分析（TPA）表明，使用EPS产生培养物制成的奶酪的硬度，粘结性，弹性，胶粘性和咀嚼性随着老化而降低。 使用EPS生产培养物制成的成熟的低脂奶酪的质地被描述为耐嚼，弹性，粘性和光滑。 成熟培养物的使用导致消除苦味风味缺陷，这是低脂切德尔的常见问题。

Patent Agency Ranking