Provided is an enhancer of number of TCR clones containing live lactic acid bacteria as an active ingredient. Provided is an enhancer of number of TCR clones, containing live lactic acid bacteria as an active ingredient, wherein after vaccination with CD4 carrying TRBV19 such as vaccination with IEV or a virus carrying an epitope recognized by CD8 positive T cells, the number of TCR clones carrying TRBV19 is enhanced.
Provided is a bacterium belonging to Bifidobacterium pseudocatenulatum, capable of utilizing a xylan compound, and having excellent survivability in a milk component-containing culture medium. The bacterium belonging to Bifidobacterium pseudocatenulatum carries a xylanase gene on the genome thereof and has higher survivability than that of Bifidobacterium pseudocatenulatum YIT 11057 (NITE BP-02930) in a milk component-containing culture medium.
Provided is a method for efficiently transforming a bacterium belonging to the genus Bifidobacterium. The method for transforming a bacterium belonging to the genus Bifidobacterium comprises bringing the bacterium belonging to the genus Bifidobacterium as a recipient into contact with a bacterium or linear DNA as a donor containing a DNA to be introduced into the recipient, and performing stationary culture, wherein the culture medium used in the stationary culture has a pH of 6.0 or more and less than 10.0 and satisfies the following requirement: when the pH is 6.0 or more and less than 8.5, the content x (mass%) of sugars that can be assimilated by the bacterium belonging to the genus Bifidobacterium as the recipient is in the range of 0 < x ≤ 0.2×(pH)-1.2; and when the pH is 8.5 or more and less than 10.0, x is in the range of 0.2×(pH)-1.7 < x ≤ 0.2×(pH)-1.2.
C12N 15/63 - Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
C12N 1/00 - Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
C12N 1/21 - Bacteria; Culture media therefor modified by introduction of foreign genetic material
Provided is a method for producing a yeast fermentation preparation, whereby it becomes possible to produce an aroma component with higher efficiency. The method for producing a yeast fermentation preparation is characterized by including a step for fermenting a fermentation raw material with yeast, in which the fermentation raw material is prepared by adding butyric acid or a salt thereof to a milk-derived raw material. Also provided is a method for producing the yeast fermentation preparation, the method including further adding benzoic acid or a salt thereof to the fermentation raw material. As the yeast, Wickerhamomyces pijperi is preferably used.
C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
This strain of Bifidobacterium adolescentis adheres to starch granules and has an assimilation function, and is characterized in that the culture supernatant thereof suppresses adhesion of other bacteria to starch granules. Accordingly, Bifidobacterium adolescentis that is expected to provide generally known benefits of bifidobacteria such as a metabolic improvement effect via acetic acid, allergy suppression, protection against infection, and enhancement of effects of anticancer agents, can be favorably cultivated when starch is ingested.
A method for detecting live lactic acid bacteria with carbohydrate metabolism activity contained in a lactic acid bacteria-containing beverage or food includes adding a reagent that exhibits fluorescence when degraded by an esterase and a reagent for determining cell membrane damage to a lactic acid bacteria-containing beverage or food; adjusting a hexose having an aldehyde group contained in the lactic acid bacteria-containing beverage or food to 0.01 mM or more; and detecting lactic acid bacteria that excrete a fluorescent substance and have no cell membrane damage from the lactic acid bacteria-containing beverage or food.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Lactic acid bacteria starter, namely, powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture. Pharmaceutical preparations and substances for use in the treatment of intestinal bacteria; powdered lactic acid bacteria for use as nutritional supplements; nutritional supplements in the nature of lactic acid bacteria-based powders; all of the foregoing containing lactobacillus casei.
This novel method for improving gastric acid/bile acid-resisting properties of Lacticaseibacillus paracasei is either: a method for improving gastric acid/bile acid-resisting properties of Lacticaseibacillus paracasei, the method being characterized in that, when a 10 mass% skim milk culture medium is inoculated with a 0.01 mass% precultured lactobacillus solution, and the medium is left to stand in a thermostatic chamber at 37°C, lactobacillus that has a pH of 6.0 to 6.5 when cultured for 4 hours, a pH of 5.0 to 6.0 when cultured for 8 hours, a pH of 4.5 to 5.5 when cultured for 12 hours, and a pH of 4.0 to 4.5 when cultured for 24 hours is co-cultured with Lacticaseibacillus paracasei; or a method for improving gastric acid/bile acid-resisting properties of Lacticaseibacillus paracasei, the method being characterized in that a culture medium containing 0.1 to 20 mass% skim milk is inoculated with precultured Lacticaseibacillus paracasei solution, and Lacticaseibacillus paracasei is cultured while the pH thereof is adjusted such that the pH is 5.5 to 6.25 when cultured for 8 hours, 4.25 to 5.5 when cultured for 16 hours, and 4.0 to 4.75 when cultured for 24 hours.
This diagnosis device (50) comprises an information acquisition unit (61), a storage unit (52), a determination unit (62), and a diagnosis processing unit (63). The information acquisition unit (61) acquires, from an inspection apparatus (20), actual setting data (D1) and an actual inspection image (V1) as actual information. The storage unit (52) stores standard setting data (D2) and a basic image (V2) as basic information. The determination unit (62) carries out a plurality of comparisons between the actual information and the basic information that are of the same type, the plurality of comparisons including a first comparison for comparing the actual setting data (D1) and the standard setting data (D2), and a second comparison for comparing the actual inspection image (V1) and the basic image (V2), whereby the determination unit (62) determines whether there is a difference for each set of information being compared. The diagnosis processing unit (63) carries out factor analysis, in which factors are analyzed in accordance with a combination relating to whether there is a difference for each set of information acquired as a determination result, and diagnoses the inspection apparatus (20) using diagnosis content that corresponds to the result of factor analysis.
NATIONAL UNIVERSITY CORPORATION TOKAI NATIONAL HIGHER EDUCATION AND RESEARCH SYSTEM (Japan)
Inventor
Hayashi, Naoki
Yano, Ryoya
Shimotori, Ken
Hayama, Shogo
Yokoyama, Yukihiro
Abstract
An assistance device 3 assists in prehabilitation of a patient who is scheduled to undergo surgery, and comprises an acquisition unit 31 that acquires pre-surgery information D1 about the state of the patient during a prescribed pre-surgery period. The pre-surgery information D1 includes nutrition taken in by the patient and/or the muscle training status of the patient. The nutrition includes at least one of amino acid, probiotics, and prebiotics.
G16H 20/00 - ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
[Object]
[Object]
To provide a synthetic resin cap of a structure that is further improved in convenience when drinking while suppressing falling or loss of the cap when a container is opened.
[Object]
To provide a synthetic resin cap of a structure that is further improved in convenience when drinking while suppressing falling or loss of the cap when a container is opened.
[Solving Means]
[Object]
To provide a synthetic resin cap of a structure that is further improved in convenience when drinking while suppressing falling or loss of the cap when a container is opened.
[Solving Means]
A synthetic resin cap as a specific example of the present invention has a tamper-evident band to be fitted on an outer peripheral surface of a container mouth portion of a container, and a cap main body having a skirt wall and a top plate, and including, in the skirt wall, a fixing rib coupled with the tamper-evident band via a weakened portion and a strap portion and extending to a radially outer side of the skirt wall. The fixing rib is formed from a first inclined portion that flares downwards, and a protrusion portion that is disposed below the first inclined portion. When the container is opened, a side surface of the container mouth portion and the protrusion portion come into contact with each other, and an upper surface of a laterally extending portion, the laterally extending portion being disposed below the container mouth portion and extending in a radial direction, and the top plate come into contact with each other, thereby maintaining a posture of the cap main body when the container is opened.
Provided are a novel anti-obesity agent and a method for manufacturing the same. The anti-obesity agent is characterized by having bacteria of the genus Alistipes as an active ingredient.
An imaging device includes a camera, light sources, an optical bandpass filter, and a conversion unit. The camera includes an image sensor including a N-band color filter (where N is a natural number greater than or equal to 3). The M types of light sources (where M is a natural number that satisfies 2≤M≤N) have the emission spectral characteristics of having respective peaks in mutually different wavelength ranges within a visible light range and a near-infrared range. The conversion unit generates image signals of M bands each having spectral sensitivity to the corresponding one of the mutually different wavelength ranges by performing a matrix operation on an N-band imaging signal obtained by the image sensor when an article is photographed with the camera. The light application direction and the emission intensity are individually selected for each of the light sources.
G01N 21/3577 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing liquids, e.g. polluted water
H04N 23/12 - Cameras or camera modules comprising electronic image sensors; Control thereof for generating image signals from different wavelengths with one sensor only
H04N 23/11 - Cameras or camera modules comprising electronic image sensors; Control thereof for generating image signals from different wavelengths for generating image signals from visible and infrared light wavelengths
H04N 23/56 - Cameras or camera modules comprising electronic image sensors; Control thereof provided with illuminating means
G01N 21/88 - Investigating the presence of flaws, defects or contamination
19.
ACIDIC MILK BEVERAGE CONTAINING LIVE LACTIC ACID BACTERIUM
An acidic milk beverage containing a live lactic acid bacterium, characterized by containing ultrafiltration membrane-treated and/or ethanol precipitation-treated pea polysaccharides. This acidic milk beverage containing a live lactic acid bacterium is free from soy allergens and has improved viability of the lactic acid bacterium.
Provided is a method for simply and efficiently collecting microorganisms in fermented milk without affecting the state of cells.
Provided is a method for simply and efficiently collecting microorganisms in fermented milk without affecting the state of cells.
A method for collecting microorganisms from a specimen containing fermented milk includes, in this order, steps of: (a) diluting the specimen with a buffer solution such that a protein concentration is 3 mg/mL or less; (b) performing centrifugation; and (c) washing and collecting the microorganisms.
The present invention is an antibacterial agent or an antiviral agent that is characterized by containing a silver-bonded fucoidan in which silver is bonded to a sulfate group of fucoidan. As a result, it is possible to provide an antibacterial agent and an antiviral agent that have fucoidan as a base and are highly effective.
A01N 25/08 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing solids as carriers or diluents
A01N 43/14 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atom with one hetero atom six-membered rings
RGB pixels of a camera (31) include a first pixel having sensitivity to a first wavelength region and a second pixel having sensitivity to a second wavelength region. The first wavelength region and the second wavelength region overlap in a partial overlapping wavelength region. Monochromatic light is light in an emission wavelength region including at least a part of the first wavelength region and at least a part of the overlapping wavelength region. An image processing unit (50) comprises an arithmetic processing unit (52) and an amplification unit (53). The arithmetic processing unit (52) performs linear matrix arithmetic processing on a three-band RGB image from the camera (31) to generate a three-band XYZ image having corrected RGB imaging characteristics. The gain of the amplification unit (53) is set to a value that enables the output levels of the first pixel and the second pixel to be color-balanced between two colors under monochromatic light illumination.
A print inspection device includes a camera that captures a character printed on an inspection target, a shape matching processor, a deformation pattern generator, and an inspection processor. The shape matching processor checks a shape of a captured character pattern included in a captured image obtained by the camera against a shape of a preset reference character pattern while changing a deformation degree of the shape of the reference character pattern and searches for a matched character. The deformation pattern generator generates a deformed character pattern obtained by deforming the reference character pattern at the deformation degree to which the character is matched in the shape matching process. The inspection processor inspects whether a printed state of the character is satisfactory from a result of the comparison between the deformed character pattern and the captured character pattern.
A fermented food containing a lactic acid bacterium, characterized by: being substantially free from glucose; containing a sugar, other than glucose, metabolizable by the lactic acid bacterium; the sugar metabolizable by the lactic acid bacterium being derived from a vegetable material containing starch; and having a pH of 4.5 or lower. A production method of a fermented food, said method being characterized by comprising the following steps (a) to (b): step (a) for culturing a lactic acid bacterium in a medium, which contains glucose and a sugar other than glucose metabolizable by the lactic acid bacterium, until the medium becomes substantially free from glucose; and step (b) for, when the pH after the termination of the culture is higher than 4.5, controlling the pH to 4.5 or lower. Thus, in a fermented food containing a lactic acid bacterium and a sugar, the acid production by the lactic acid bacterium is inhibited and the flavor and the survivability of the lactic acid bacterium are improved.
C12P 1/06 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using actinomycetales
In the present invention, a workpiece position detection unit generates a trigger signal that includes a first detection pulse for a workpiece detected at a first position by a first detection unit and second to Pth detection pulses for the workpiece detected at second to Pth positions by second to Pth detection units. An imaging control circuit generates, on the basis of P detection pulses in the trigger signal, an imaging trigger signal IS that includes a trigger pulse TP. The imaging control circuit generates a first trigger pulse TP and second to Pth trigger pulses TP on the basis of the first detection pulse and the second to Pth detection pulses. The imaging control circuit measures a first time T1, which is the interval between a Qth detection pulse and a Q+1th (where Q is 1≤Q≤P-1) detection pulse, and generates P+1th and subsequent trigger pulses TP with the first time T1 as a cycle.
Provided is a novel intestinal tract model to be cultured anaerobically and a method for producing the same. This novel intestinal tract model is characterized in that the pH of a culture medium is maintained at 5.0-8.0, and that, in the culture medium, the sugar source is glucose-free and contains a composition containing at least an indigestible carbohydrate selected from arabinoxylan and/or xyloglucan.
An imaging device (11) comprises: two cameras (31, 32) that capture transmission images of an article (12) from opposite directions; a first light source (21) that emits light which is transmitted through the article (12) in a first direction (D1); and a second light source (22) that emits light which is transmitted through the article (12) in a second direction (D2). A first camera (31) captures a first image that is the transmission image of the article (12). A second camera (32) captures a second image that is the transmission image of the article (12). A first half mirror (41) reflects first transmitted light toward the first camera (31) with the second light source (22) off, and allows transmission of light heading toward the article (12) from the second light source (22). A second half mirror (42) reflects second transmitted light toward the second camera (32) with the first light source (21) off, and allows transmission of light heading toward the article (12) from the first light source (21).
H04N 23/45 - Cameras or camera modules comprising electronic image sensors; Control thereof for generating image signals from two or more image sensors being of different type or operating in different modes, e.g. with a CMOS sensor for moving images in combination with a charge-coupled device [CCD] for still images
G01N 21/84 - Systems specially adapted for particular applications
G01N 21/90 - Investigating the presence of flaws, defects or contamination in a container or its contents
G03B 11/00 - Filters or other obturators specially adapted for photographic purposes
G03B 15/00 - Special procedures for taking photographs; Apparatus therefor
This composition for stabilizing acidic milk beverages contains at least a gelatin and sulfate ions, in which the gelatin is an acid-treated gelatin, and a first solution prepared by adding the composition for stabilizing acidic milk beverages to water in such a manner that the concentration of the gelatin becomes 5% by mass and then leaving the resultant solution to stand at 5±1°C for 18 hours contains the sulfate ions in an amount of 5000 ppm to 30000 ppm inclusive.
Provided is a method for determining the risk of an adverse event during multidisciplinary therapy. This method for determining the risk of an adverse event during multidisciplinary therapy includes measuring Anaerostipes hadrus in a specimen collected from a subject.
Provided is a TCR clone number increasing agent containing, as an active ingredient, live lactobacilli cells. The present invention provides a TCR clone number increasing agent characterized by containing, as an active ingredient, live lactobacilli cells, and by having the ability to increase TCR clone numbers having TRBV19 of vaccines for IFV, etc., after vaccination using a virus having an epitope recognized by CD4 or CD8 positive T cells having TRBV19.
Provided is a pharmaceutical composition suitable for administration of anticancer drugs into lymph nodes by means of lymphatic drug delivery systems. A pharmaceutical composition for therapeutic or prophylactic treatment of cancer to be administered into lymph nodes, comprising at least one anticancer drug selected from the group consisting of antimetabolites and anticancer plant alkaloids as an active ingredient.
A61K 31/4745 - Quinolines; Isoquinolines ortho- or peri-condensed with heterocyclic ring systems condensed with ring systems having nitrogen as a ring hetero atom, e.g. phenanthrolines
A61K 45/00 - Medicinal preparations containing active ingredients not provided for in groups
Provided is an althaea-derived material that has been improved in order to enhance the activity. The starting material for the fermented product is althaea or a processed material therefrom, and the fermented product is provided by one or two or more microorganisms selected from microorganisms belonging to lactobacilli, microorganisms belonging to genus Lactococcus, microorganisms belonging to genus Leuconostoc, and microorganisms belonging to genus Pediococcus. This fermentation product is useful as, for example, a material to be blended into skin topical agents and cosmetics.
C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
Using a method for producing fermented milk containing an oligosaccharide and a lactic acid bacterium as a living bacterium that cultures the lactic acid bacterium in a medium containing the oligosaccharide and fermented milk produced by the production method, a high viable bacterial count can be maintained even during long-term preservation in the fermented milk containing the oligosaccharide and the lactic acid bacterium as a living bacterium.
In order to provide a method whereby it is possible to quickly measure live lactic acid bacteria in a lactic acid-containing beverage or food, this method for detecting live lactic acid bacteria with carbohydrate metabolism activity included in a lactic acid bacteria-containing beverage or food is characterized by including the following steps (a) to (c): (a) a step in which a reagent for determining cell membrane damage and a reagent which exhibits fluorescence when decomposed by an esterase are added to a lactic acid bacteria-containing drink or food; (b) a step in which a 6-carbon sugar having an aldehyde group included in the lactic acid bacteria-containing drink or food is adjusted to 0.01 mM or more; and (c) a step in which fluorescent material is discharged from the lactic acid bacteria-containing drink or food and lactic acid bacteria with no cell membrane damage are detected.
C12Q 1/04 - Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
Provided a method for promoting growth of bacteria of the genus Bifidobacterium. The method for promoting growth of bacteria of the genus Bifidobacterium includes subjecting a milk culture medium containing one or more selected from the group consisting of cysteine, cystine, and a salt thereof to heat treatment and then culturing bacteria of the genus Bifidobacterium in the milk culture medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 9/146 - Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Lactic acid bacteria starter, namely powdered lactic acid
bacteria for use in food manufacture for purposes of
fermenting a dairy product; powdered lactic acid bacteria
for use in food and beverage manufacture; lactic acid
bacteria for the food industry; lactobacillus for use in
food manufacture; cultures of microorganisms, other than for
medical and veterinary use; powdered lactic acid bacteria;
lactic acid bacteria starter. Pharmaceutical preparations; dietary supplements for humans. Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs; dairy-based lactic acid bacteria
beverage; lactic acid bacteria drinks; fermented milk; milk,
cheese, butter, yogurt and other milk products; oils and
fats for food. Coffee, tea, cocoa and substitutes therefor; rice; pasta;
noodles; tapioca and sago; flour and preparations made from
cereals; bread, pastries and confectionery; chocolate; ice
cream, sorbets and other edible ices; sugar, honey, treacle;
yeast, baking-powder; salt; seasonings; spices; preserved
herbs; vinegar, sauces and other condiments; ice (frozen
water).
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Lactic acid bacteria starter, namely powdered lactic acid
bacteria for use in food manufacture for purposes of
fermenting a dairy product; powdered lactic acid bacteria
for use in food and beverage manufacture; lactic acid
bacteria for the food industry; lactobacillus for use in
food manufacture; cultures of microorganisms, other than for
medical and veterinary use; powdered lactic acid bacteria;
lactic acid bacteria starter. Pharmaceutical preparations; dietary supplements for humans. Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs; dairy-based lactic acid bacteria
beverage; lactic acid bacteria drinks; fermented milk; milk,
cheese, butter, yogurt and other milk products; oils and
fats for food. Coffee, tea, cocoa and substitutes therefor; rice; pasta;
noodles; tapioca and sago; flour and preparations made from
cereals; bread, pastries and confectionery; chocolate; ice
cream, sorbets and other edible ices; sugar, honey, treacle;
yeast, baking-powder; salt; seasonings; spices; preserved
herbs; vinegar, sauces and other condiments; ice (frozen
water).
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Lactic acid bacteria starter, namely powdered lactic acid
bacteria for use in food manufacture for purposes of
fermenting a dairy product; powdered lactic acid bacteria
for use in food and beverage manufacture; lactic acid
bacteria for the food industry; lactobacillus for use in
food manufacture; cultures of microorganisms, other than for
medical and veterinary use; powdered lactic acid bacteria;
lactic acid bacteria starter. Pharmaceutical preparations; dietary supplements for humans. Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs; dairy-based lactic acid bacteria
beverage; lactic acid bacteria drinks; fermented milk; milk,
cheese, butter, yogurt and other milk products; oils and
fats for food. Coffee, tea, cocoa and substitutes therefor; rice; pasta;
noodles; tapioca and sago; flour and preparations made from
cereals; bread, pastries and confectionery; chocolate; ice
cream, sorbets and other edible ices; sugar, honey, treacle;
yeast, baking-powder; salt; seasonings; spices; preserved
herbs; vinegar, sauces and other condiments; ice (frozen
water).
40.
METHOD FOR PROMOTING BACTERIAL CELL WALL DEGRADATION
Provided is a method for promoting bacterial cell wall degradation. A method for promoting cell wall degradation, comprising allowing an N-acetylmuramidase to act on a bacterium in the presence of one or more saccharides selected from the group consisting of: a monosaccharide wherein the monosaccharide is an aldopentose, an L-aldohexose, or a ketohexose; a disaccharide, an oligosaccharide, and a polysaccharide each containing one or more of the monosaccharides as a constituent saccharide; and a derivative thereof.
A01P 1/00 - Disinfectants; Antimicrobial compounds or mixtures thereof
A01N 43/16 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atom with one hetero atom six-membered rings with oxygen as the ring hetero atom
[Problem] To provide a synthetic resin cap which is structured to further improve convenience in drinking while suppressing the cap from dropping or being lost when the cap is opened. [Solution] A synthetic resin cap as a concrete example of the present invention includes: a tamper-evident band to be fitted in an outer peripheral surface of a container mouth part; and a cap body which has a skirt wall and a top plate, is connected to the tamper-evident band via a weakened part and a strap part, and is provided, on the skirt wall, with a fixing rib protruding outward in a radial direction beyond the skirt wall, wherein the fixing rib is formed from a first inclined part spreading downward in a fan-shape and protrusions disposed under the first inclined part, such that the posture of the cap body when the cap is opened is maintained as a side surface of the container mouth part comes into contact with the protrusions and an upper surface of a radially extended side extension part disposed below the container mouth part comes into contact with the top plate when the cap is opened.
GENERAL INCORPORATED ASSOCIATION PHARMA VALLEY PROJECT SUPPORTING ORGANIZATION (Japan)
Inventor
Asai, Akira
Miyoshi, Nao
Muraoka, Daisuke
Ogo, Naohisa
Takahashi, Hiroyuki
Abstract
Provided is a method for using a STAT3 inhibitor which exhibits an excellent antitumor effect. An antitumor agent comprises a quinoline carboxamide derivative of formula (I) below or a salt thereof as an active ingredient, and is administered in combination with an immune checkpoint inhibitor. The antitumor agent is administered before the administration of the immune checkpoint inhibitor.
A61K 31/4709 - Non-condensed quinolines containing further heterocyclic rings
C07K 16/28 - Immunoglobulins, e.g. monoclonal or polyclonal antibodies against material from animals or humans against receptors, cell surface antigens or cell surface determinants
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
14 - Precious metals and their alloys; jewelry; time-keeping instruments
20 - Furniture and decorative products
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
Cases for headphones; cases for earphones for use with mobile telecommunication devices; wireless earphone silicone protective cases; protectors and protective sleeves for USB, data, chargers, earphones and mobile phones cables; protective support for cables; cable protector winders. Night lights [other than candles]; battery-operated night lights. Jewelry; key rings [split rings with trinket or decorative fob]; charms for key rings. Cable fasteners and holders, non-metallic; non-metal cable clips; cable protection clips not of metal; cable winder clips; cables silicone cases. Plastic bottles; drinking vessels; drinking bottles; drinking cups; shaker bottles sold empty.
44.
IMAGING DEVICE, INSPECTION DEVICE, AND IMAGING METHOD
An imaging device (15) comprises a camera (30), light sources (21 to 23), an optical bandpass filter (31), and a conversion unit (60). The camera (30) comprises an image sensor (33) having an N-band (N is a natural number of 3 or more) color filter. M types (M is a natural number of 2≤M≤N) of light sources (21 to 23) have an emission spectral characteristic of having peaks in wavelength regions different from each other within a visible light region and a near-infrared region, respectively. The conversion unit (60) generates an M-band image signal having spectral sensitivities to wavelength regions different from each other by performing, by the image sensor (33), a matrix operation on an N-band imaging signal (S1) obtained by capturing an image of an article (12) by a camera (30). The light irradiation directions and light emission intensities of the light sources (21 to 23) are individually selected.
The purpose of the present invention is to provide a method for collecting a microorganism in fermented milk in a simple manner and with high efficiency without affecting the condition of cells of the microorganism. Provided is a method for collecting a microorganism from a specimen comprising fermented milk, the method comprising (a) a step for diluting the specimen with a buffer solution in such a manner that the protein concentration becomes 3 mg/mL or less, (b) a step for performing centrifugation, and (c) a step for performing washing and collection in this order to collect the microorganism from the specimen.
C12Q 1/04 - Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
46.
PRODUCTION METHOD OF QUINOLINECARBOXAMIDE DERIVATIVE OR PRODUCTION INTERMEDIATE THEREOF
Provided is a method for industrially advantageously synthesizing a production intermediate of a quinolinecarboxamide derivative or a salt thereof. The present invention provides a method for producing a quinolinecarboxylic acid derivative of formula (4) or a salt thereof, including reacting an aniline of the following formula (1), in the presence of boron trifluoride-tetrahydrofuran complex or boron trifluoride-diethyl ether complex, with an aldehyde of formula (2) and subsequently reacting the resulting compound with an α-keto acid of formula (3), wherein R1, R2, R3 and R4 are the same or different and each represent a hydrogen atom, a halogen atom, a lower alkyl group, or the like, R5 represents a hydrogen atom, a lower alkyl group, or the like, and R6 represents a hydrogen atom, a lower alkyl group, or the like.
Provided is a method for industrially advantageously synthesizing a production intermediate of a quinolinecarboxamide derivative or a salt thereof. The present invention provides a method for producing a quinolinecarboxylic acid derivative of formula (4) or a salt thereof, including reacting an aniline of the following formula (1), in the presence of boron trifluoride-tetrahydrofuran complex or boron trifluoride-diethyl ether complex, with an aldehyde of formula (2) and subsequently reacting the resulting compound with an α-keto acid of formula (3), wherein R1, R2, R3 and R4 are the same or different and each represent a hydrogen atom, a halogen atom, a lower alkyl group, or the like, R5 represents a hydrogen atom, a lower alkyl group, or the like, and R6 represents a hydrogen atom, a lower alkyl group, or the like.
C07D 413/14 - Heterocyclic compounds containing two or more hetero rings, at least one ring having nitrogen and oxygen atoms as the only ring hetero atoms containing three or more hetero rings
C07D 215/52 - Carbon atoms having three bonds to hetero atoms with at the most one bond to halogen attached in position 4 with aryl radicals attached in position 2
C07D 209/38 - Oxygen atoms in positions 2 and 3, e.g. isatin
47.
NOVEL BIFIDOBACTERIUM GENUS BACTERIUM HAVING HIGH CAPACITY TO UTILIZE POLYSACCHARIDES OF DIETARY ORIGIN
Provided is a novel Bifidobacterium strain capable of utilizing xylans. Bacteria belonging to the genus Bifidobacterium having a xylanase gene on a genome.
A proliferation promoting effect on lactic acid bacteria during production and a viability improving effect during storage are obtained by a method for producing a lactic acid bacterium fermentation food product characterized in that when a lactic acid bacterium fermentation food product is produced by inoculating and culturing lactic acid bacteria in a medium containing a milk or a milk product as a main component, a lipase degradation product of an oil or fat is added to the medium containing a milk or a milk product as a main component before culturing lactic acid bacteria, or to a fermented liquid during or after culturing.
Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product.
Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product.
The food/beverage product contains stevia, dietary fiber, vitamins, and a calcium source. The agent for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking agent having stevia as an active ingredient. The method for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking method involving making the food/beverage product to be compounded with stevia. An acidic milk beverage is preferred as the food/beverage product.
By a method for producing a culture for obtaining a culture by culturing a lactic acid bacterium and/or a bacterium belonging to the genus Bifidobacterium in a milk peptide-containing medium which is characterized in that a culture temperature is 3° C. or more lower than an optimum culture temperature of the lactic acid bacterium and/or the bacterium belonging to the genus Bifidobacterium, the change in the acidity during the storage of the product is not accelerated, and the bacterial count at the time of the preparation of the product can be maintained at a high level, even when the lactic acid bacterium or the like is cultured in a medium containing a milk peptide added thereto.
A bacterium belonging to the genus Pseudomonas such as Pseudomonas aeruginosa is specifically and quantitatively detected using a selection medium for a bacterium belonging to the genus Pseudomonas characterized by containing, in a basal medium, at least one third-generation cephalosporin and at least one antibiotic selected from the group consisting of a first-generation cephalosporin and a glycopeptide-based antibiotic and by a method for detecting a bacterium belonging to the genus Pseudomonas and a method for selecting a bacterium belonging to the genus Pseudomonas through use of said selection medium.
C12Q 1/04 - Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
Provided is a method for improving the production amount of a tri- or higher galactooligosaccharide and the reaction rate by a method for producing a galactooligosaccharide characterized by allowing β-galactosidase to react with a substrate in the presence of 5 to 60 mM sodium ions and 0.5 to 8 mM magnesium ions.
C12N 9/26 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on alpha-1, 4-glucosidic bonds, e.g. hyaluronidase, invertase, amylase
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Lactic acid bacteria starter, namely powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for the food industry; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use, namely, cultures of bacterial microorganisms for laboratory and scientific research; probiotic bacterial cultures for the food industry, bacterial cultures for the food industry; powdered lactic acid bacteria for the food industry; lactic acid bacteria starter, namely, lactic acid.
(2) Pharmaceutical preparations for the treatment of constipation, diarrhea and cancer, and gastrointestinal diseases and disorders; dietary supplements for humans for general health and well-being.
(3) Meat, fish, poultry and game; meat extracts; preserved fruits and vegetables, frozen fruits and vegetables, dried fruits and vegetables and cooked fruits and vegetables, namely, canned cooked fruits and vegetables, cooked fruit and vegetable purees and compotes; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; edible oils and edible fats.
(4) Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from cereals, namely, cereal bars, breakfast cereals, cereal-based snack foods, ready-to-eat cereals; bread, pastries and confectionery, namely frozen confectionery, fruit confectionery, chocolate confectionery, sugar confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs; vinegar, sauces, namely, mustard, relishes, soy sauce, ketchup, mayonnaise and other condiments, namely, marinades, cheese sauce, salad dressing, barbecue sauce, gravy sauce, peanut sauce, hot sauce, sauce mixes; ice (frozen water).
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Lactic acid bacteria starter, namely, powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for use in food manufacture; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use; powdered lactic acid bacteria for use in food manufacture; lactic acid bacteria starter for use in food manufacture Pharmaceutical preparations containing L. paracasei for the treatment of constipation, diarrhea and cancer; pharmaceutical preparations containing L. paracasei for the prevention of postoperative complications; dietary supplements containing L. paracasei for humans Meat, fish not live, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; oils and fats for food Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from ready-to-eat cereals; bread, pastries and frozen confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs as seasonings; vinegar, sauces and other condiments, namely, mustard, spice, soy sauce, ketchup and mayonnaise; and ice
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Lactic acid bacteria starter, namely, powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for use in food manufacture; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use; powdered lactic acid bacteria for use in food manufacture; lactic acid bacteria starter for use in food manufacture Pharmaceutical preparations containing L. paracasei for the treatment of constipation, diarrhea and cancer; pharmaceutical preparations containing L. paracasei for the prevention of postoperative complications; dietary supplements containing L. paracasei for humans Meat, fish not live, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; oils and fats for food Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from ready-to-eat cereals; bread, pastries and frozen confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs as seasonings; vinegar, sauces and other condiments, namely, mustard, spice, soy sauce, ketchup and mayonnaise; ice
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Lactic acid bacteria starter, namely powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for the food industry; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use, namely, cultures of bacterial microorganisms for laboratory and scientific research; probiotic bacterial cultures for the food industry, bacterial cultures for the food industry; powdered lactic acid bacteria for the food industry; lactic acid bacteria starter, namely, lactic acid.
(2) Pharmaceutical preparations for the treatment of constipation, diarrhea and cancer, and gastrointestinal diseases and disorders; dietary supplements for humans for general health and well-being.
(3) Meat, fish, poultry and game; meat extracts; preserved fruits and vegetables, frozen fruits and vegetables, dried fruits and vegetables and cooked fruits and vegetables, namely, canned cooked fruits and vegetables, cooked fruit and vegetable purees and compotes; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; edible oils and edible fats.
(4) Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from cereals, namely, cereal bars, breakfast cereals, cereal-based snack foods, ready-to-eat cereals; bread, pastries and confectionery, namely, frozen confectionery, fruit confectionery, chocolate confectionery, sugar confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs; vinegar, sauces, namely, mustard, relishes, soy sauce, ketchup, mayonnaise and other condiments, namely, marinades, cheese sauce, salad dressing, barbecue sauce, gravy sauce, peanut sauce, hot sauce, sauce mixes; ice (frozen water).
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Lactic acid bacteria starter, namely powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for the food industry; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use, namely, cultures of bacterial microorganisms for laboratory and scientific research; probiotic bacterial cultures for the food industry, bacterial cultures for the food industry; powdered lactic acid bacteria for the food industry; lactic acid bacteria starter, namely, lactic acid.
(2) Pharmaceutical preparations for the treatment of constipation, diarrhea and cancer, and gastrointestinal diseases and disorders; dietary supplements for humans for general health and wellbeing.
(3) Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and canned cooked fruits and vegetables; cooked fruit and vegetable purees and compotes; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; edible oils and edible fats.
(4) Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from cereals, namely, cereal bars, breakfast cereals, cereal based snack foods, ready to eat cereals; bread, pastries and confectionery, namely, frozen confectionery, fruit confectionery, chocolate confectionery, sugar confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs; vinegar, sauces, namely, mustard, relishes, soy sauce, ketchup, mayonnaise, and other condiments, namely, marinades, cheese sauce, salad dressing, barbeque sauce, gravy sauce, peanut sauce, hot sauce, sauce mixes; ice (frozen water).
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Lactic acid bacteria starter, namely, powdered lactic acid bacteria for use in food manufacture for purposes of fermenting a dairy product; powdered lactic acid bacteria for use in food and beverage manufacture; lactic acid bacteria for use in food manufacture; lactobacillus for use in food manufacture; cultures of microorganisms, other than for medical and veterinary use; powdered lactic acid bacteria for use in food manufacture; lactic acid bacteria starter for use in food manufacture Pharmaceutical preparations containing L. paracasei for the treatment of constipation, diarrhea and cancer; pharmaceutical preparations containing L. paracasei for the prevention of postoperative complications; dietary supplements containing L. paracasei for humans Meat, fish not live, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; dairy-based lactic acid bacteria beverage; lactic acid bacteria drinks; fermented milk; milk, cheese, butter, yogurt and other milk products; oils and fats for food Coffee, tea, cocoa and substitutes therefor; rice; pasta; noodles; tapioca and sago; flour and preparations made from ready-to-eat cereals; bread, pastries and frozen confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; yeast, baking-powder; salt; seasonings; spices; preserved herbs as seasonings; vinegar, sauces and other condiments, namely, mustard, spice, soy sauce, ketchup and mayonnaise; ice
59.
Method for measuring stool consistency and method for evaluating stool state using same
For providing a method capable of physically and objectively evaluating the consistency and state of a stool, provided is a method for measuring a stool consistency with a texture analyzer provided with a probe, the probe having a shape capable of measuring a consistency of a stool in a liquid form and in a solid form.
NATIONAL CEREBRAL AND CARDIOVASCULAR CENTER (Japan)
KABUSHIKI KAISHA YAKULT HONSHA (Japan)
Inventor
Kangawa, Kenji
Nojiri, Takashi
Kumazoe, Motofumi
Tanaka, Yasutake
Shishido, Yoshiyuki
Asahara, Takashi
Miura, Takahito
Taniguchi, Keisuke
Abstract
An activator suitable for immune response in tumor immunotherapy using an immune checkpoint inhibitor. An agent suitable for potentiating an antitumor effect of an immune checkpoint inhibitor, may contain a probiotic and a prebiotic as active ingredients.
C07K 16/28 - Immunoglobulins, e.g. monoclonal or polyclonal antibodies against material from animals or humans against receptors, cell surface antigens or cell surface determinants
A method for producing a secreted β-galactosidase, characterized by integrating a non-secreted β-galactosidase gene derived from a basidiomycetous yeast into Aspergillus oryzae to produce a secreted β-galactosidase, and a method for producing a galactooligosaccharide using a β-galactosidase produced by the method facilitate the production of a galactooligosaccharide.
The present invention addresses the problem of providing a technique for heightening the resistance of lactic acid bacteria to gastric juices/bile, and improving the in vivo survival thereof. Provided is a method that solves said problem is characterized by cultivating lactic acid bacteria in a culture medium that contains oleic acid or a salt thereof.
C12N 1/38 - Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A61P 9/10 - Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
A61P 31/00 - Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
Provided is a marjoram-derived material having been improved to enhance the activity thereof. This material is a product obtained by fermenting a starting material, which is optionally treated marjoram, with the use of one or more microorganisms selected from among microorganisms belonging to the genus Lactobacillus. This fermentation product is useful as a material to be blended in skin external agents and cosmetics, etc.
C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
A print inspection device is provided with a camera for imaging the characters printed to an inspection object, a shape matching processing unit (33), a deformed pattern generation unit (34), and an inspection processing unit (35). The shape matching processing unit (33) verifies, with regard to a shape, the imaged character pattern included in the captured image acquired by the camera against a preset reference character pattern while changing the deformed degree of the reference character pattern, and searches for a matched character of which the degree of similarity of the shape of the imaged character pattern to the reference character pattern is greater than or equal to a threshold. The deformed pattern generation unit (34) generates a deformed character pattern from the reference character pattern by deformation thereof with the degree of deformation at the time the characters matched in the shape matching process. The inspection processing unit (35) inspects the acceptability of the print state of characters on the basis of the result of comparison of the deformed character pattern with the imaged character pattern.
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Teaching in the field of environmental science, environmental awareness and environmental protection; Providing educational and instructional services namely, conducting seminars, classes and conferences in the field of environmental science, environmental awareness and environmental protection.
(2) Providing technological information about environmentally conscious and green innovations.
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
Goods & Services
Teaching courses in the field of environmental science, environmental education, environmental awareness and environmental protection; educational and instruction services, namely, conducting seminars, classes and conferences in the field of environmental science, environmental education, environmental awareness and environmental protection Providing technological information about environmentally conscious and green innovations
74.
MALVA SYLVESTRIS FERMENTATION PRODUCT AND USE THEREOF
Provided is a Malva sylvestris-derived material that has been improved in order to increase its activity. This fermentation product is provided, using Malva sylvestris or a processed material therefrom as starting material, by one or two or more microorganisms selected from the group consisting of microorganisms belonging to genus Lactobacillus, microorganisms belonging to genus Lactococcus, and microorganisms belonging to genus Pediococcus. The fermentation product is useful, for example, as an ingredient for incorporation in a topical agent or cosmetic.
C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymes; General processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
Provided is a method for producing skim milk powder in which the amount of free fatty acids has been increased without bringing about deterioration of flavor. The method for producing skim milk powder comprises a step of carrying out homogenization treatment under temperature conditions of 30 to 55° C. in a process of producing the skim milk powder from skim milk.
A23C 9/14 - Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
A23C 1/04 - Concentration, evaporation or drying by spraying into a gas stream
77.
SULFONAMIDE OR SULFINAMIDE COMPOUND HAVING EFFECT OF INDUCING BRD4 PROTEIN DEGRADATION AND PHARMACEUTICAL USE THEREOF
The purpose of the present invention is to provide a compound that has an excellent effect of inducing BRD4 protein degradation and is useful as a cancer therapeutic agent, or a pharmaceutically acceptable salt thereof. A compound represented by formula (I) or a pharmaceutically acceptable salt thereof. [In the formula, each symbol is as defined in the description.]
A61K 31/5517 - 1,4-Benzodiazepines, e.g. diazepam condensed with five-membered rings having nitrogen as a ring hetero atom, e.g. imidazobenzodiazepines, triazolam
Provided is a lactic-acid-bacteria-derived material that is suitable as a compounding material, etc., for foods, pharmaceuticals, cosmetics, etc. A disrupted product of lactic acid bacteria, wherein the lactic acid bacteria cell wall disrupted product is obtained by removing contents other than the cell wall from the lactic acid bacteria. Also, a method for producing a lactic acid bacteria cell wall disrupted product, the method involving disrupting lactic acid bacteria using a wet atomization means and performing solid-liquid separation to recover the solid phase fraction. This lactic acid bacteria cell wall disrupted product can be suitably utilized as a compounding material, etc., in cosmetics.
This method is for producing fermented milk containing oligosaccharides and a lactic acid bacterium as a living bacterium, and is characterized by culturing the lactic acid bacterium in a medium containing oligosaccharides. By the production method and the fermented milk produced by the production method, the number of living bacteria can be maintained even during long-term preservation in the fermented milk containing oligosaccharides and the lactic acid bacterium as a living bacterium.
Provided is a novel technique for reducing damage and death of microbial cells through a method for producing highly viable dried microbial cells, the method being characterized by subjecting dried microbial cells to an alternating temperature treatment.
NATIONAL UNIVERSITY CORPORATION NAGOYA UNIVERSITY (Japan)
Inventor
Tsuji, Hirokazu
Asahara, Takashi
Nomoto, Koji
Hirayama, Masaaki
Ohno, Kinji
Abstract
Lactobacillus plantarum subgroup and/or the total number of intestinal bacteria as a marker, and a method for determining Parkinson's disease using the blood LPS level and/or the blood LBP level of a Parkinson's disease patient as an indicator.
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
Provided is a method for promoting the growth of bacteria of the genus Bifidobacterium. This method for promoting the growth of bacteria of the genus Bifidobacterium is characterized by culturing bacteria of the genus Bifidobacterium in a milk medium containing one or more selected from the group consisting of cysteine, cystine, and salts thereof after heating the milk medium.
A23C 9/123 - Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
C12N 1/00 - Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
GENERAL INCORPORATED ASSOCIATION PHARMA VALLEY PROJECT SUPPORTING ORGANIZATION (Japan)
Inventor
Asai, Akira
Miyoshi, Nao
Muraoka, Daisuke
Ogo, Naohisa
Takahashi, Hiroyuki
Abstract
Provided is a method for using a STAT3 inhibitor that exerts an excellent antitumor effect. An antitumor agent that comprises a quinoline carboxamide derivative represented by formula (1) or a salt thereof as an active ingredient and is to be administered in combination with an immune checkpoint inhibitor. This antitumor agent is to be administered prior to the administration of the immune checkpoint inhibitor.
GENERAL INCORPORATED ASSOCIATION PHARMA VALLEY PROJECT SUPPORTING ORGANIZATION (Japan)
Inventor
Asai, Akira
Miyoshi, Nao
Muraoka, Daisuke
Ogo, Naohisa
Takahashi, Hiroyuki
Abstract
Provided is a method for using a STAT3 inhibitor that exerts an excellent antitumor effect. An antitumor agent that comprises a quinoline carboxamide derivative represented by formula (1) or a salt thereof as an active ingredient and is to be administered in combination with an immune checkpoint inhibitor. This antitumor agent is to be administered prior to the administration of the immune checkpoint inhibitor.
With regard to producing a lactic acid bacterium fermentation food product by inoculating a medium including milk or a milk product as a main component with lactic acid bacteria so that the lactic acid bacteria is cultured, this method for producing a lactic acid bacterium fermentation food product is characterized in that a lipase degradation product of oil/fat is added to the medium containing milk or a milk product as a main component before lactic acid bacteria is cultured, or to the fermentation solution during or after culturing. This method produces the effect of promoting proliferation of lactic acid bacteria during production, and improving the survival rate of lactic acid bacteria during storage.
Provided is a novel Bifidobacterium strain that can utilize xylans. A bacterium of the genus Bifidobacterium including a xylanase gene in the genome thereof.
Provided is a novel Bifidobacterium strain that can utilize xylans. A bacterium of the genus Bifidobacterium including a xylanase gene in the genome thereof.
A method for industrially advantageously synthesizing a production intermediate of a quinolinecarboxamide derivative or a salt thereof is provided. This method for producing a quinolinecarboxamide derivative represented in formula (4) or a salt thereof is characterized in that, in the presence of a boron trifluoride-tetrahydrofuran complex or a boron trifluoride-diethyl ether complex, an aldehyde represented by formula (2) is reacted with an aniline represented by formula (1), and subsequently an α-keto acid represented in formula (3) is reacted therewith. (In the formula, R1, R2, R3and R4may be the same or different, and are a hydrogen, a halogen atom, a lower alkyl group, etc., R5is a hydrogen atom, a lower alkyl group, etc., and R6 is a hydrogen atom, a lower alkyl group, etc.)
A61P 43/00 - Drugs for specific purposes, not provided for in groups
C07D 405/04 - Heterocyclic compounds containing both one or more hetero rings having oxygen atoms as the only ring hetero atoms, and one or more rings having nitrogen as the only ring hetero atom containing two hetero rings directly linked by a ring-member-to-ring- member bond
C07D 409/04 - Heterocyclic compounds containing two or more hetero rings, at least one ring having sulfur atoms as the only ring hetero atoms containing two hetero rings directly linked by a ring-member-to-ring- member bond
C07D 413/04 - Heterocyclic compounds containing two or more hetero rings, at least one ring having nitrogen and oxygen atoms as the only ring hetero atoms containing two hetero rings directly linked by a ring-member-to-ring- member bond
C07D 413/14 - Heterocyclic compounds containing two or more hetero rings, at least one ring having nitrogen and oxygen atoms as the only ring hetero atoms containing three or more hetero rings
C07D 417/04 - Heterocyclic compounds containing two or more hetero rings, at least one ring having nitrogen and sulfur atoms as the only ring hetero atoms, not provided for by group containing two hetero rings directly linked by a ring-member-to-ring- member bond
C07D 209/38 - Oxygen atoms in positions 2 and 3, e.g. isatin
C07D 215/52 - Carbon atoms having three bonds to hetero atoms with at the most one bond to halogen attached in position 4 with aryl radicals attached in position 2
A61K 31/4709 - Non-condensed quinolines containing further heterocyclic rings
93.
METHOD FOR PROMOTING BACTERIAL CELL WALL DEGRADATION
To provide a method for promoting degradation of the cell wall of a bacterium. The method for promoting bacterial cell wall degradation is characterized by comprising treating the bacterium with N-acetyl muramidase in the presence of one or more kinds of saccharides selected from the group consisting of a monosaccharide that is aldopentose, L-aldohexose or ketohexose, a disaccharide, an oligosaccharide or a polysaccharide each comprising one or more kinds of the aforesaid monosaccharides as constituting saccharide(s) thereof and derivatives of the same.
A method is shown for preparing a specimen for extensively analyzing a resident skin bacterium and/or a substance present in the stratum corneum, such as a protein or a lipid, or observing the shape of the stratum corneum. A method for preparing a specimen for analyzing a resident skin bacterium and/or a substance present m the stratum corneum or observing the shape of the stratum, includes applying a solution containing a polyvinyl alcohol polymer to the skin so as to form a thin-film and peeling and collecting the formed thin-film.
G01N 33/50 - Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
G01N 1/04 - Devices for withdrawing samples in the solid state, e.g. by cutting
C12Q 1/04 - Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
C12Q 1/04 - Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
96.
FOOD/BEVERAGE PRODUCT, OFF-FLAVOR MASKING AGENT FOR FOOD/BEVERAGE PRODUCT, AND OFF-FLAVOR MASKING METHOD FOR FOOD/BEVERAGE PRODUCT
Provided is a food/beverage product that contains dietary fiber, vitamins, and a source of calcium but ameliorates the off flavors that arise from said nutritional components. Also provided are an off-flavor masking agent for the food/beverage product and an off-flavor masking method for the food/beverage product. A food/beverage product that contains stevia, dietary fiber, vitamins, and a source of calcium. An off-flavor masking agent for a food/beverage product that contains dietary fiber, vitamins, and a source of calcium, the off-flavor masking agent containing stevia as an active ingredient. An off-flavor masking method for a food/beverage product that contains dietary fiber, vitamins, and a source of calcium, the off-flavor masking method involving adding stevia to the food/beverage product. The food/beverage product is preferably an acidic milk beverage.
A method for producing a culture by culturing a lactic acid bacterium and/or a bacterium belonging to the genus Bifidobacterium in a milk peptide-containing medium to give the culture, characterized in that the culture temperature is lower by 3°C or more than the optimum culture temperature of the lactic acid bacterium and/or the bacterium belonging to the genus Bifidobacterium. According to this method, even when a lactic acid bacterium, etc. is cultured in a medium containing milk peptides added thereto, a change in the acidity is not accelerated during the storage of a product and the bacterial count at the time of the preparation of the product can be maintained at a high level.
To provide a method capable of physically and objectively evaluating the consistency or state of a stool, the present invention provides a method for measuring stool consistency with a texture analyzer provided with a probe, the method being characterized in that the probe has a shape that is capable of measuring the consistency of a stool in liquid and solid form.
Provided is a novel marker for determining sensitivity to an anti-cancer agent. The marker for determining sensitivity to an anti-cancer agent, the anti-cancer agent including oxaliplatin or a salt thereof, fluorouracil or a salt thereof, and levofolinate or a salt thereof, the marker comprising one or more substances selected from the group consisting of 2DG6P, 2MSE, CSSG, DOPM, GSSG, I4A, P2CB, 1-methyl-2-pyrrolidone, ASP, benzamide, glucaric acid, GL6P, Gly-Gly, HYPT and HYPX.
