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    FRUIT FERMENTS CONTAINING PROPIONATE AND USE THEREOF
    1.
    发明申请
    FRUIT FERMENTS CONTAINING PROPIONATE AND USE THEREOF 审中-公开
    含有主要成分的水果和其使用

    公开(公告)号：WO2012076621A1

    公开(公告)日：2012-06-14

    申请号：PCT/EP2011/072126

    申请日：2011-12-07

    Applicant: PURAC BIOCHEM BV ,  SLIEKERS, Arne Olav ,  HEINTZ, Eelco Anthonius Johannes

    Inventor： SLIEKERS, Arne Olav ,  HEINTZ, Eelco Anthonius Johannes

    IPC: A23B7/10 ,  A23L2/42 ,  A23L2/84

    CPC classification number: A23B7/155 ,  A23B7/10 ,  A23L2/382 ,  A23L2/42 ,  A23L19/00 ,  A23L19/09 ,  A23Y2320/00 ,  A23Y2320/25

    Abstract: The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.

    Abstract translation: 本发明公开了一种制备含有丙酸和/或其盐的水果发酵的方法，其包括：i）获得液体果实制剂，ii）任选地用水和/或其它成分补充液体果实制剂以支持发酵，iii ）用产生丙酸的细菌菌株发酵任选补充的液体果实制剂，iv）任选地进一步处理发酵产物以获得果实发酵。 在产生丙酸的细菌菌株旁边，在发酵中可以使用乳酸生产菌株。 本发明还涉及通过所述方法获得的水果发酵物，并且还公开了在食品，饮料，益生菌中的用途以及改善感官特性和/或储存稳定性。

    FOOD MATERIALS USEFUL IN PREVENTING AND AMELIORATING METABOLIC BONE DISEASES AND PREVENTIVES/REMEDIES FOR METABOLIC BONE DISEASES COMPRISING THESE MATERIALS
    2.
    发明申请
    FOOD MATERIALS USEFUL IN PREVENTING AND AMELIORATING METABOLIC BONE DISEASES AND PREVENTIVES/REMEDIES FOR METABOLIC BONE DISEASES COMPRISING THESE MATERIALS 审中-公开
    食物材料有助于预防和改善包含这些材料的代谢性骨髓疾病的代谢性骨髓疾病和预防/补救措施

    公开(公告)号：WO01028547A1

    公开(公告)日：2001-04-26

    申请号：PCT/JP2000/007217

    申请日：2000-10-18

    IPC: A23L1/03 ,  A23L1/30 ,  A61K31/122 ,  A61K31/195 ,  A61K31/196 ,  A61K35/74 ,  A61P3/14 ,  A61P19/10 ,  A23L1/28 ,  A61K31/136

    CPC classification number: A61K35/741 ,  A23L29/065 ,  A23L33/10 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2320/25 ,  A61K31/122 ,  A61K31/195 ,  A61K31/196 ,  A61K35/747 ,  A23V2250/206 ,  A23V2250/30 ,  A23V2250/714

    Abstract: Drinks and foods having a bone formation function which contain as the active ingredient an efficacious amount of a culture of a propionic acid bacterium and/or a lactic acid bacterium containing 2-amino-3-carboxy-1,4-naphthoquinone; and preventives/remedies for metabolic bone diseases which contain as the active ingredient a naphthoquinone compound selected from the group consisting of 2-amino-3-carboxy-1,4-naphthoquinone, 1,4-naphthoquinone, 2-hydroxy-1,4-naphthoquinone, 2,3-dichloro-1,4-naphthoquinone, 5-hydroxy-1,4-naphthoquinone, 2-( alpha -hydroxy- delta -methylpentenyl)-5,8-dihydroxy-1,4-naphthoquinone and salts thereof. The above-described culture and naphthoquinone derivatives promote the bone metabolism, thereby elevating bone mass and bone strength.

    Abstract translation: 具有骨形成功能的饮料和食品，其含有作为活性成分的有效量的含有2-氨基-3-羧基-1,4-萘醌的丙酸细菌和/或乳酸菌的培养物; 以及含有作为活性成分的选自2-氨基-3-羧基-1,4-萘醌，1,4-萘醌，2-羟基-1,4-萘醌的萘醌化合物的代谢性骨疾病的预防药物 - 萘醌，2,3-二氯-1,4-萘醌，5-羟基-1,4-萘醌，2-（α-羟基-Δ-甲基戊烯基）-5,8-二羟基-1,4-萘醌和盐 它们。 上述培养和萘醌衍生物促进骨代谢，从而提高骨量和骨强度。

    NOVEL USE OF PROBIOTICS
    4.
    发明申请
    NOVEL USE OF PROBIOTICS 审中-公开
    新奇的利用

    公开(公告)号：WO2010130785A3

    公开(公告)日：2011-01-06

    申请号：PCT/EP2010056553

    申请日：2010-05-12

    Applicant: VALIO LTD ,  KEKKONEN RIINA

    Inventor： KEKKONEN RIINA

    IPC: A61K35/74 ,  A61P3/04 ,  A61P3/10 ,  A61P9/00

    CPC classification number: C12R1/225 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/73 ,  A23Y2320/25 ,  A61K35/747 ,  C12R1/01 ,  A23V2200/3204 ,  A23V2200/324

    Abstract: The present invention relates to use of a probiotic to normalize abnormal inflammation markers. The present invention also relates to use of a probiotic for preventing and/or treating low-grade inflammation. Further, the present invention relates to use of a probiotic for preventing and/or treating disorders and/or diseases relating to low-grade inflammation.

    Abstract translation: 本发明涉及益生菌在异常炎症标记物中的应用。 本发明还涉及益生菌用于预防和/或治疗低度炎症的用途。 此外，本发明涉及益生菌用于预防和/或治疗与低度炎症相关的疾病和/或疾病的用途。

    METHOD OF LACTOSERUM MILK WASTE REPROCESSING
    8.
    发明申请
    METHOD OF LACTOSERUM MILK WASTE REPROCESSING 审中-公开
    乳制品废弃物代谢方法

    公开(公告)号：WO01043557A1

    公开(公告)日：2001-06-21

    申请号：PCT/RU2000/000174

    申请日：2000-05-15

    IPC: A23C21/02

    CPC classification number: A23C21/026 ,  A23Y2220/17 ,  A23Y2320/25

    Abstract: The present invention relates to the food industry, in particular, to the field of milk and milk food reprocessing, and can be used for the production of food protein from milk reprocessing waste, including lactoserum. Lactoserum is sequentially reprocessed with cultures of Lactobacillus casei and Propionibacterium freudenreichii. Processing with the second culture is performed only after the lactoserum acidity is reduced by at least 0.8 pH units. At the moment of planting the second culture the cultures ratio is kept at 0.4 to 5.0. The total concentration of the cultures is selected at 1 to 5 g per 1 liter of the medium. The protein-rich product is extracted when the fermentation is completed.

    Abstract translation: 本发明涉及食品工业，特别涉及牛奶和牛奶食品后处理领域，并且可以用于从牛奶后处理废物（包括乳糖）生产食品蛋白质。 乳酸杆菌依次用干酪乳杆菌和弗氏藤丙酸杆菌的培养物再加工。 只有在乳糖酸度降低至少0.8个pH单位之后才进行第二培养物的处理。 在种植第二培养时，培养比保持在0.4至5.0。 培养物的总浓度选择为1至5g / 1升培养基。 当发酵完成时，提取富含蛋白质的产物。

    FOOD PRODUCTS BASED ON SOYBEAN MILK AND METHOD FOR MAKING SAME
    9.
    发明申请
    FOOD PRODUCTS BASED ON SOYBEAN MILK AND METHOD FOR MAKING SAME 审中-公开
    基于大豆奶的食品及其制造方法

    公开(公告)号：WO1998042200A1

    公开(公告)日：1998-10-01

    申请号：PCT/FR1997000493

    申请日：1997-03-20

    Applicant: GARREAU, Jean, James

    IPC: A23C11/10

    CPC classification number: A23C20/025 ,  A23C11/106 ,  A23Y2220/33 ,  A23Y2320/25

    Abstract: The invention concerns a method for making food products from fermented soybean milk, characterised in that the fermentation of said milk is obtained by the inoculation of lactobacillus farciminis.

    Abstract translation: 本发明涉及一种从发酵豆浆制造食品的方法，其特征在于，通过接种乳杆菌乳杆菌获得所述乳的发酵。

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