Kyushu University, National University Corporation (Japan)
Meiji Dairies Corporation (Japan)
Inventor
Miyamoto Takahisa
Tanaka Takashi
Abstract
Disclosed is a method for quickly and specifically detecting and identifying the particularly virulent strain Listeria monocytogenes. Through classifying according to the single-nucleotide polymorphisms of hlyA gene, inlA gene, clpC gene and plcA gene, found in Listeria monocytogenes, and detecting a plurality of single-nucleotide polymorphisms, consisting of identified combinations classifiable according to the specific single-nucleotide permutations within the single-nucleotide polymorphism of each gene, the virulent strain belonging to the same group as the strain found in the clinical strain can be detected. In order to do this PCR is applied, using, for example, a primer set comprising a primer containing a base sequence represented by SEQ ID NO: 1 and a primer containing a base sequence represented by either SEQ ID NO: 12-16 or 18-20; or a primer set comprising a primer containing a base sequence represented by SEQ ID NO: 11 and a primer containing a base sequence represented by SEQ ID NO: 4.
Disclosed is a medicinal composition, a food composition or a feed composition which is efficacious for reducing bone fracture risk or preventing bone fractures in adult and geriatric human males or male mammals. The aforesaid compositions were developed based on the finding that, due to the administration of an effective amount of zinc to a human female or female mammal during the periods when the female is fertile, pregnant or lactating, the risk of bone fractures in a human male or male mammal born to the human female or female mammal can be significantly reduced when the human male or male mammal reaches adulthood or later.
An amino acid degradation odor-inhibiting agent which is capable of effectively inhibiting a degradation odor of an amino acid, and an amino acid-containing food or drink. The amino acid degradation odor-inhibiting agent contains an ester compound represented by formula (I) as an active ingredient. The amino acid-containing food or drink contains the ester compound. (In formula (I), when R1 is a methyl group, R2 is a C4-C7 alkenyl group; and when R1 is an ethyl group, R2 is a C2-C3 alkyl group or a C4-C7 alkenyl group.)
Disclosed are a pharmaceutical or food composition for improving a memory/learning ability by a convenient and safe means and a method for improving a memory/learning ability. Specifically disclosed is a nerve cell stimulator comprising an effective amount of an IgG and/or a Fc fragment of an IgG. The IgG is preferably derived from a whey protein. A pharmaceutical or food composition containing the nerve cell stimulator can improve a memory/learning ability, and is expected to exhibit a wide varieties of effects including the treatment or prevention of aging-related diseases such as ischemic reperfusion injury of the liver, the formation of stress-induced gastric mucosal lesions, cardiovascular disorders, diabetes, apoptosis-related diseases and Alzheimer's disease, the improvement or prevention of aging of skin, and/or hair growth.
A61K 8/64 - ProteinsPeptidesDerivatives or degradation products thereof
A61P 1/04 - Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
A61P 9/00 - Drugs for disorders of the cardiovascular system
A61P 25/02 - Drugs for disorders of the nervous system for peripheral neuropathies
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
A61Q 7/00 - Preparations for affecting hair growth
5.
PHYSICAL ENDURANCE IMPROVING AGENT, ANTI-FATIGUE AGENT OR FATIGUE RECOVERING AGENT COMPRISING AMINO ACID COMPOSITION AS ACTIVE INGREDIENT
The object aims to specify amino acid components or the concentrations of the amino acid components in an amino acid composition which are effective for the improvement in physical endurance, the prevention of fatigue or the recovery from fatigue, and also aims to reduce the amount of an amino acid component having poor solubility in an amino acid composition. Tyrosine is firstly identified as the amino acid that contributes to the improvement in physical endurance. The concentration of tyrosine (which has poor solubility in water) required for the improvement in physical endurance or the like is examined. As a result, an amino acid composition having high solubility, excellent physical endurance improving properties and the like can be discovered.
Disclosed is a lactic acid bacterium having a higher oxalic acid decomposition activity by several times than those of lactic acid bacteria which are known to have an oxalic acid decomposition activity. Also disclosed is use of the lactic acid bacterium. A lactic acid bacterium capable of decomposing a large quantity of oxalic acid is screened from Lactobacillus strain 132 lactic acid bacteria which have been uniquely isolated from feces or gastric juices from adult human bodies. As a result, a lactic acid bacterium can be discovered which has an oxalic acid decomposition rate of 50% or more when the lactic acid bacterium is cultured in a culture medium supplemented with 10 mM of oxalic acid at 37°C for 72 hours in which the culture is started at the initial pH value of 6.5.
Provided are an orally-administrable agent for medical use which is to be used for preventing or treating animal coccidiosis and has a high safety with no side effect, an agent for foods or drinks for health use, a feed additive and a feed comprising the same. Also provided are a method for feeding animals (in particular, livestock and poultry) using the same and a method for controlling coccidiosis. By using a fermented product obtained by using a lactic acid bacterium and/or a fermented milk serum product obtained by using a propionic acid bacterium, a remedy or preventive for coccidiosis, an agent for health use and a feed additive can be provided.
Provided is a concentrated milk which contains protein, calcium and so on at higher concentrations than the existing cow’s milk, has a high nutritional value and yet shows a refreshing texture. A concentrated milk having a favorable texture can be obtained by deoxidizing a concentrated milk, which has a high non-fat milk solid concentration, before pasteurization to thereby reduce the viscosity thereof.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.
Provided is a process for producing fermented milk which makes it possible to effectively prevent increases in acidity in the fermented milk during transportation and storage, and also makes it possible to produce fermented milk with a good flavour. Bacteriocin-producing lactic acid bacteria and/or a culture or fermentation product thereof are/is added to a yoghurt mix. The bacteriocin-producing lactic acid bacteria are then killed. Lactic acid bacteria different from the bacteriocin-producing lactic acid bacteria are then added as a starter. It is thus possible to incorporate bacteriocin in yoghurt without directly adding bacteriocin. Since the bacteriocin-producing lactic acid bacteria are killed, intensification of the flavour of cheese, for example, can be prevented, and it is possible to produce fermented milk with a good flavour.
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
11.
HARD OR SEMI-HARD NATURAL CHEESE AND METHOD FOR PRODUCING THE SAME
Disclosed is a hard or semi-hard natural cheese capable of reaching full matured within a short period of time and, after being cooked, showing a browned appearance that cannot be obtained by the existing products, which is produced by preparing a curd by adding, as an adjunct starter, Lactobacillus bulgaricus having a high peptidase activity (in particular, L. delbrueckii subspecies bulgaricus OLL1255 strain or L. delbrueckii subspecies bulgaricus OLL1067 strain) to a starting milk material and then maturing the molded curd under pre-determined conditions. Also disclosed is a method for producing the same.
Provided is a method capable of omitting an operation of adding water, sodium chloride or the like to a nutrient composition and resolving the problem of contamination upon preparation by developing a method capable of simply and rapidly preparing a nutrient composition having most appropriate energy amount, water amount, sodium amount, etc. according to the conditions of various people. A nutrient composition with a most appropriate formulation can be simply and rapidly prepared by combining two or more nutrient compositions which contain a nutrient element serving as an energy source, water and sodium, wherein the contents of the respective components are different although they contain substantially the same components, to freely design the formulation such as the energy amount, water amount, sodium amount, etc. of the nutrient composition after combining the same.
Disclosed is an anti-allergic agent. Specifically disclosed is an anti-allergic agent comprising a fermentation product of a propionic acid bacterium as an active ingredient.
In sample JM, the composition ratio of molten salts is optimized. In sample JE, the composition ratios of the molten salts and an emulsifier are optimized. Samples JM and JE are subjected to Joule heating. By this treatment, the heat-resistant shape retentions of the processed cheeses are improved compared with the existing products. Sample JM is comparable in heat-resistant shape retention to sample JE. The textures and flavors of the processed cheeses are improved compared with the existing products. Sample JE is superior in texture and flavor to sample JM. Since Joule heating requires a shorter period of time than aging treatment, the production efficiencies of the processed cheeses are improved compared with the existing products.
[PROBLEMS] To propose a method of treating a liquid food which is suitable for efficiently and effectively lowering the dissolved oxygen concentration of a liquid food typified by defatted milk having a high foamability and a low defoamability. [MEANS FOR SOLVING PROBLEMS] The dissolved oxygen concentration of a liquid food is lowered by supplying the liquid food into a vacuum container in the state while heating the liquid food to a temperature not lower than the saturation temperature (boiling point) of the liquid food in the vacuum atmosphere within the vacuum container, or supplying the liquid food into a vacuum container while reducing the pressure in the vacuum container to a level not higher than the saturation vapor pressure of the liquid food at the temperature of the liquid food.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
A23C 7/04 - Removing unwanted substances from milk
A23L 1/015 - Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);;
A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
Provided is a means to deliver viable microbes to the intestinal tract by a simple method without genetically engineering the microbe. For this purpose, a complex (aggregate) of a microbe such as lactobacillus, a polysaccharide and a fusion peptide, wherein a peptide that has the ability to bind to the surface of the above microbe and a peptide that has the ability to bind to the above polysaccharide have been linked, for example, a fusion protein of the peptidoglycan-binding domain of peptidoglycan hydrolase and the starch-binding domain of amylase, is formed. Preferably, this complex is coated with amylose or starch.
A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
A61K 39/00 - Medicinal preparations containing antigens or antibodies
C12P 1/00 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes
18.
LACTIC ACID BACTERIA HAVING ACTION OF LOWERING BLOOD URIC ACID LEVEL
Various lactic acid bacteria were cultured in the presence of a purine body and the consumed amount of the purine body, the produced amount of degradation products of the purine body were measured, and a plurality of lactic acid bacteria which had a remarkable degradation ability of purine body were selected. Any of the lactic acid bacteria which were judged to have a high degradation ability of purine body by the selection was orally administered to rats raised with a purine body-containing feed, the general status of the rats and the blood uric acid level in the rats were determined, and the effect of administration of lactic acid bacteria on the serum uric acid level was studied. As a result, lactic acid bacteria: Lactobacillus gasseri OLL2959 and Lactobacillus oris OLL2779 which significantly reduce an increase of the serum uric acid level were found.
[PROBLEMS] To improve the survivability of a lactic acid bacterium strain such as a probiotic bacterium contained in yogurt or the like. [MEANS FOR SOLVING PROBLEMS] Disclosed is an agent for improving the survivability of a lactic acid bacterium, which comprises a fermentation product of a propionic acid bacterium, and which can improve the survivability of a lactic acid bacterium. The propionic acid bacterium may be a bacterium belonging to the genus Propionibacterium. The bacterium belonging to the genus Propionibacterium may be a bacterium Propionibacterium freudenreichii. The bacterium Propionibacterium freudenreichii may be Propionibacterium freudenreichii ET-3 (FERM BP-8115).
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
It is intended to provide a lactic acid bacterium which is suitable for food and drink or medicinal use and is capable of suppressing an increase in blood uric acid level. Various lactic acid bacteria were cultured in the presence of purine bodies, a consumption amount of the purine bodies and a production amount of degradation product of purine bodies were measured, and plural lactic acid bacteria exhibiting a remarkable degradation ability of purine bodies were selected. Each of the lactic acid bacteria determined to have a high degradation ability of purine bodies by the selection was orally administered to rats fed with a diet containingpurine bodies, the performance status and serum uric acid level of the rats were measured, and an effect of administration of lactic acid bacterium on the serum uric acid level was examined. As a result, a lactic acid bacterium: Lactobacillus gasseri OLL2922 capable of significantly suppressing an increase in serum uric acid level was found.
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japan)
Inventor
Makino, Seiya
Ikegami, Shuji
Tsuji, Noriko
Abstract
The object is to provide a lactic acid bacterium belonging to the genus Lactococcus, which has a high anti-inflammatory effect on an inflammatory bowel disease. Thus, provided are: a lactic acid bacterium belonging to the genus Lactococcus as typified by Lactococcus lactis OLS3301 strain and/or a processed product of the lactic acid bacterium; an immunoregulatory function inducer comprising the lactic acid bacterium and/or the processed product of the lactic acid bacterium as an active ingredient; and a food composition containing an effective amount of the lactic acid bacterium and/or the processed product of the lactic acid bacterium. The bacterium and/or the processed product thereof is capable of causing an immunocyte to produce IL-10, which is an anti-inflammatory cytokine, in a large quantity, and therefore can prevent an inflammation caused by an excess inflammatory response. The bacterium and/or the processed product thereof can also prevent an inflammation in the skin.
A61P 1/04 - Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
DIFFERENTIATION PROMOTER AND/OR PROLIFERATION PROMOTER FOR ERYTHROCYTE STEM CELLS, USE OF METHIONINE FOR PREVENTING OR TREATING SENILE ANEMIA, AND COMPOSITIONS CONTAINING METHIONINE
It is a first object to develop a remedy efficacious in preventing senile anemia which is frequently observed due to the aging. It is a second object to provide an antiaging drug, which has little side effect and is inexpensive and efficacious, in anticipation of the coming aging society. It is a third object to provide a remedy which is efficacious against anemia caused by myelosuppression, more particularly speaking, anemia occurring as the side effect of the administration of an anticancer agent. It has been clarified for the first time that a drug containing, as the active ingredient, methionine (Met) alone, an amino acid composition containing methionine (Met) together with one or more members selected from among glycine (Gly), serine (Ser) and threonine (Thr) or, furthermore, an amino acid mixture selected from (1) Ile, Trp, Thr, Val, His, Phe,Lys and Leu, (2) Ile, Thr, Val, His, Lys and Leu, (3) Trp, Thr, His, Phe and Lys, and (4) Ile, Trp, Thr, Val, Phe and Leu is capable of ameliorating and healing senile anemia. Thus, preventives for senile anemia, remedies for senile anemia and drugs for preventing cell aging can be provided.
Conventional amino acid compositions are primarily intended to improve athletic performance or to promote fat-burning. Provided is an anti-fatigue agent which can prevent both of muscle fatigue and nerve strain concurrently. An anti-fatigue agent which comprises an amino acid composition composed of specific amino acids in specified amounts can prevent both of muscle fatigue and nerve strain concurrently. As for the types and the ratio of the amounts of the amino acids contained in the amino acid composition, the amino acid composition preferably contains 30 to 200 parts by weight of proline, 60 to 140 parts by weight of glycine, 50 to 260 parts by weight of alanine, 50 to 130 parts by weight of lysine, 30 to 75 parts by weight of tryptophan and 20 to 40 parts by weight of histidine, more preferably further comprises 3 to 75 parts by weight of tyrosine and 15 to 45 parts by weight of arginine, still more preferably further contains 30 to 55 parts by weight of valine, 35 to 60 parts by weight of leucine and 25 to 60 parts by weight of isoleucine.
A sealing cap (3) has two or more rotation prevention sections (3d) vertically extending downward from an end surface on the opening end side of the cap (3) so as to be symmetrical about the center axis of the cap (3). The rotation prevention sections (3d) each have a recess (3e) formed at substantially the center in the width direction of the rotation prevention section (3d) and open on the front end side of the rotation prevention section (3d). A flange (2c) is provided at the boundary between a base (23) and a pouring tube (22) of a pouring section body (2), and engagement projections (2b) are formed at predetermined positions on the flange (2c). The engagement projections (2b) are adapted to fit into the recesses (3e) in a manner parallel to the direction in which the rotation prevention sections (3d) vertically extend downward. The construction minimizes unnecessary rotation of the sealing cap (3) and enables a user to easily determine that sealing is completed.
[PROBLEMS] To provide process cheese products which have little stickiness, are crisp and easily meltable in mouth and show light texture; and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] Novel process cheese products can be obtained by using a natural cheese with a high maturity as a starting cheese material, adding a reconstituted cheese and molten salt thereto, melting the mixture by heating and then maintaining the molten product at a high temperature of 70oC or above. A test sample 1 (45 mm in length, 15 mm in width, 8 mm in thickness) of a process cheese product is placed without fixation on two free holders (2, 3) located 7.5 mm apart from the respective ends in the lengthwise direction and the upper face of the sample is supported by a central holder (4) located in the middle between the free holders (2, 3). When the sample (1) is raised at a speed of 2 cm/min in this state, the maximum deflection to the breakage of the test sample (1) is 7.5 mm or less.
[PROBLEMS] To provide a method of producing a fermented milk having a sufficient hardness, regardless of the heating conditions of skim milk in the case of using skim milk in producing a fermented milk. [MEANS FOR SOLVING PROBLEMS] A method comprising: a first deoxidation step of lowering the oxygen concentration of a skim milk; a first pasteurization step of thermally pasteurizing the skim milk having been treated in the first deoxidation step as described above; a demoisturization step of removing moisture from the skim milk having been treated in the first pasteurization step as described above; the yoghurt mix-preparation step of preparing a yoghurt mix using the skim milk having been treated in the demoisturization step as described above; and the fermentation step of fermenting the thus prepared yoghurt mix.
[PROBLEMS] To provide a method of producing a natural cheese whereby the maturation time and the flavor (in particular, the body taste) can be efficiently controlled or adjusted by a simple procedure. [MEANS FOR SOLVING PROBLEMS] In the process of producing a natural cheese, a member selected from among a lactic acid bacterium, disrupted cells of a lactic acid bacterium and a microbial origin protease or an arbitrary combination thereof is added to a cheese curd remaining after discharging whey (namely, the cheese curd before maturation) and/or the cheese (namely, the cheese at the early stage of maturation), followed by maturation.
By using a near infrared spectroscope (3) with the use of Fourier transform, the absorbance spectrum of a butter (20) in a wavelength range of 800 to 2500 nm is obtained. Based on the absorbance spectrum of the butter (20), the absorbance spectra of water in wavelength ranges of 130 to 1600 nm and 1800 to 2100 nm are determined. From the absorbance spectrum in each wavelength range, the water absorbance of the butter (20) is determined. Based on a water content calibration curve and the water absorbance, the water concentration of the butter (20) is determined. Based on the salt absorbance of the butter (20) that is determined from the shift of the peak wavelength of the water absorbance spectrum in each wavelength region and a salt content calibration curve, the salt concentration of the butter (20) is determined. Based on the water concentration or salt concentration thus determined, the amount of water or sodium chloride to be added to butter grains before the treatment is controlled.
G01N 21/27 - ColourSpectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands using photo-electric detection
G01N 21/35 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
In preparing a lactic acid bacterial starter, the acid-producing activity of the starter can be enhanced and the lactic acid bacterial count can be increased by adding a growth promoter such as yeast extract to the liquid culture medium and conducting the neutral culture under further adding a neutralizing agent. By controlling the amount of this starter to be added to milk for producing cheese, the prematuration step can be simplified or omitted and, at the same time, the pH value of the milk for producing cheese can be lowered at an arbitrary speed after adding rennet. In practice, the prematuration effect comparable to the conventional methods can be established by adding 3 to 4% by weight of a starter, which has been prepared by the above-described method, to milk for producing cheese while omitting the prematuration step. In this case, the physical properties and flavor of the curd are similarly favorable as in the conventional methods.
It is intended to provide a method for evaluating the gastric mucosal state which can be conveniently carried out while loading little burden on a subject, shows missing cases at an extremely low ratio, and enables detailed classification of not only the gastric mucosal states with the pathological severity but also the risk of gastric cancer and the risk thereof in future. It is also intended to provide a method for quantifying Helicobacter pylori cells occurring in the stomach in relation to the judgment of various pathological conditions. The above-described problems can be solved by a method for evaluating the gastric mucosal state of a subject by using a quantitative measurement value of Helicobacter pylori antigen occurring in the feces of the subject as an indication and a method of quantifying Helicobacter pylori cells occurring in the stomach of the subject.
The object is to provide a novel antiphlogistic-analgesic agent which is highly safe and can be administered over a long period. A study is made on the antiphlogistic-analgesic effect of α-lactalbumin which is one of natural substances contained in foods, and it is found that α-lactalbumin exhibits a cyclooxygenase-2 (COX-2) inhibition activity and a phospholipase-A2 inhibition activity in vitro. In the in vivo test using a carrageenin food edema model, an adjuvant arthritis model and an acetic acid writhing test, it is also found that α-lactalbumin exhibits an anti-inflammatory effect. Further, it is also found that α-lactalbumin inhibits COX-2 more selectively compared to COX-1. Therefore, α-lactalbumin can be used as an antiphlogistic-analgesic agent having few adverse side effects.
A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
A process for producing a compound represented by the following formula (2): (2) (wherein R1 means hydrogen, methyl, or CH2OH; R2 means hydrogen or methyl; R3 means hydrogen or hydroxy; R4 means hydrogen or hydroxy; and R5 means hydroxy, a sugar chain, or a protective group) or a salt of the compound. The process comprises subjecting a compound represented by the following formula (1): (1) (wherein R1 to R5 have the same meanings as the R1 to R5 in the formula (2)) to a cyclization metathesis reaction in the presence of a catalyst.
C07J 17/00 - Normal steroids containing carbon, hydrogen, halogen, or oxygen, having an oxygen-containing hetero ring not condensed with the cyclopenta[a]hydrophenanthrene skeleton
C07J 9/00 - Normal steroids containing carbon, hydrogen, halogen, or oxygen, substituted in position 17 beta by a chain of more than two carbon atoms, e.g. cholane, cholestane, coprostane
33.
FERMENTED WHEY PREPARATION AND METHOD FOR PRODUCING THE SAME
A fermented whey preparation obtained by sterilizing an aqueous whey protein solution, which has a solid concentration of 11 to 35% by weight and is adjusted to pH 6.5 to 8.0, at a high temperature, subjected it to lactic acid fermentation and then homogenizing the thus obtained fermented liquor as such. This fermented whey preparation has both of a unique and favorable flavor owing to the fermentation and a crispy and refreshing flavor. Also, it has a smooth texture on the tongue. Further, this fermented whey preparation is excellent in heat stability and safety.
Disclosed is a liquid nutritional composition which contains 30 to 100 mg/ml of a protein component, 20 to 100 mg/ml of a lipid component and 50 to 350 mg/ml of a saccharide component, and has a heat quantity of 1 kcal/ml or more and a pH value of 4 to 8, wherein a whey protein included in the protein component is contained at a concentration of 8 mg/ml or more relative to the total amount of the composition. In the preparation of the liquid nutritional composition, the whey protein is added and mixed at 55˚C or lower to obtain a preparation solution, sterilizing the preparation solution at a higher temperature, and then homogenizing the sterilized preparation solution. A liquid nutritional composition can be provided, which contains a protein component at such a concentration that is the same or greater than that in a conventional nutritional food, has an increased content rate of a whey protein in the protein component, hardly causes gelation or aggregation, and has good thermal stability and physical properties.
A liquid nutritional composition which contains a protein, a lipid and a saccharide and has a caloric value as the composition of 1 kcal/ml or more, characterized in that the protein concentration of the composition is form 30 to 100 mg/ml and the sodium concentration of the composition is higher than 2 mg/ml. This liquid nutritional composition never undergoes gelling or coagulation and can sustain a high heat stability and favorable physical properties even in the state where the protein and sodium coexist at high concentrations. Thus, it is possible to provide a protein-rich liquid nutritional food which has a high heat stability and favorable physical properties and contains sodium at a high concentration.
[PROBLEMS] To provide a process cheese product, which has a smooth texture, is highly meltable in mouth, scarcely sticks to the teeth or the inside of the oral cavity and has an improved novel texture, and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] A process cheese product having shape-retention properties that is characterized by containing a starting material having a fat/protein ratio of 1.5 or above, a molten salt, gelatin and carrageenan and having a concentration of the starting material-origin in-water proteins in the final product of 40% by weight or below. A method of producing a process cheese product having shape-retention properties that is characterized by comprising mixing a starting material, which has been prepared so as to have a fat/protein ratio of 1.5 or above and a concentration of the starting material-origin in-water proteins in the final product of 40% by weight or below, with a molten salt, gelatin and carrageenan, melting the resultant mixture by heating, emulsifying the same and then cooling.
An inhibitor for cell death caused by endoplasmic reticulum stress or oxidation stress which contains, as the active ingredient, a carbazole derivative represented by the following general formula (I) or a pharmaceutically acceptable salt of the same: (I) wherein R1 represents a hydrogen atom or a C1-6 alkoxy group; and R2, R3 and R4 each represents a hydrogen atom, a halogen atom, a C1-6 alkyl group, a C1-6 haloalkyl group or a cyano group.
C07D 209/86 - CarbazolesHydrogenated carbazoles with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to carbon atoms of the ring system
A61K 31/403 - Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having five-membered rings with one nitrogen as the only ring hetero atom, e.g. sulpiride, succinimide, tolmetin, buflomedil condensed with carbocyclic rings, e.g. carbazole
A61P 1/04 - Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
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 13/12 - Drugs for disorders of the urinary system of the kidneys
A61P 25/00 - Drugs for disorders of the nervous system
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
A61P 39/06 - Free radical scavengers or antioxidants
A61P 43/00 - Drugs for specific purposes, not provided for in groups
C07D 209/88 - CarbazolesHydrogenated carbazoles with hetero atoms or with carbon atoms having three bonds to hetero atoms with at the most one bond to halogen, e.g. ester or nitrile radicals, directly attached to carbon atoms of the ring system
38.
SOFT CHEESE SURFACE-RIPENED WITH MOLD CONTAINING FLAVOR AND PROCESS FOR PRODUCING THE SAME
It is intended to provide a process by which the steps of portion-cutting and individual packing can be industrially conduced as quickly as possible after adding a flavor such as pepper between curds; and a portion-cut product of a soft cheese obtained by the above process which is surface-ripen with a mold containing a flavor and has never been obtained hitherto. In the step of inserting a flavor between curds during the primary ripening time, a sticky substance is employed. Thus, it becomes possible to bond the curds together at such a level as not causing any problem in the steps of portion-cutting and individual packing during the period from the insertion thereof until the formation of a rind (a cheese skin) between the curds. In the case where it takes a somewhat longer time until the formation of the rind, the curds are bonded to each other more strongly owing to the action of the sticky substance. Thus, it becomes possible to produce portion-cut soft cheese products which are surface-ripened with a mold having flavors of various kinds or various contents.
Disclosed is a high-fat cheese which has a water content of 35% or less, a pH value of 5.0 or higher, a milk fat content of 60% or more relative to the solid content and a stress at break of 500 gf or less at 10°C, and which can be produced by utilizing the coagulating activity of rennet. The high-fat cheese has good spreadability and can be kneaded readily into a processed food or a confection.
In a pasta filata cheese such as mozzarella cheese, the content of tungstic-acid-soluble nitrogen is adjusted to a predetermined value. In a method for producing a pasta filata cheese, an aged cheese and/or an enzymatically processed cheese is added and kneaded together during the curd kneading process. These enable to produce a cheese which shows a flavor like an aged cheese immediately after the completion of the production without the need of employing any aging process and which has a desired level of stringiness.
[PROBLEMS] To provide a more effective and simplified method of producing a liquid nutritional food such as a fluid diet or a medical diet. [MEANS FOR SOLVING PROBLEMS] The above problem has been solved by providing a method of producing a liquid nutritional food which comprises a mixing step (12) wherein starting materials are mixed together, a sterilizing step (13) wherein sterilization is conducted by heating and a homogenizing step (15) wherein homogenization is conducted, characterized in that a multifunctional mixing tank, whereby heating, cooling and agitating can be at least conducted under reduced pressure, is used as a mixing tank in the mixing step (12) and the average diameter of fat spheres is regulated to 1 &mgr;m or less.
Disclosed is an amino acid composition which can accelerate the burning of a fat by marathon or the like, improve endurance, reduce fatigue, reduce obesity and improve anti-stress ability. Specifically disclosed is an amino acid composition comprising 3.0-10.0 parts by mass of aspartic acid, 2.5-9.0 parts by mass of threonine, 2.0-9.5 parts by mass of serine, 12.0-40.0 parts by mass of glutamic acid, 7.0-20.0 parts by mass of proline, 0.5-4.5 parts by mass of glycine, 1.0-4.5 parts by mass of alanine, 3.0-12.0 parts by mass of valine, 0.1-0.8 part by mass of cystine, 1.5-5.0 parts by mass of methionine, 2.0-8.0 parts by mass of isoleucine, 5.0-15.0 parts by mass of leucine, 3.0-10.0 parts by mass of tyrosine, 3.0-10.0 parts by mass of phenylalanine, 4.0-15.0 parts by mass of lysine, 0.8-4.0 parts by mass of tryptophan, 1.5-5.0 parts by mass of histidine, and 2.0-6.0 parts by mass of arginine relative to 100 parts by mass of the total amount of the amino acids.
Disclosed is an agent for treatment of ADHD-related diseases, which contains a compound represented by the formula (1) below or at least one pharmaceutically acceptable salt thereof as an active ingredient. (1) (In the formula, R1 and R2 independently represent a hydrogen atom, a hydroxy group, an alkyl group or an alkoxy group; and R3 represents a hydrogen atom, a hydroxy group, an alkyl group, an alkoxy group or a sugar residue.)
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
C07J 17/00 - Normal steroids containing carbon, hydrogen, halogen, or oxygen, having an oxygen-containing hetero ring not condensed with the cyclopenta[a]hydrophenanthrene skeleton
44.
DELICIOUS FERMENTED MILK WITH LOW MILK FAT CONTENT AND PROCESS FOR PRODUCING THE SAME
A process for producing a fermented milk which comprises lowering the dissolved oxygen concentration in a starting mixture for producing the fermented milk to 5 ppm or less at the initiation of the fermentation and conducting the fermentation at a temperature of from 30°C to 39°C, or adding a starter to the starting mixture for producing the fermented milk in an amount of from 25% to 50% based on the usual level and conducting the fermentation at a temperature of from 38°C to 46°C.
It is intended to provide a liquid diluent, with which energy-supplying components such as fats, proteins and saccharides can be diluted without diluting a mineral component or a vitamin component in controlling the caloric value of a fluid diet per serving, and a solid food from which the liquid diluent can be easily prepared. Namely, a liquid diluent for diluting a fluid food composition containing a mineral component and/or a vitamin component which comprises the same mineral component and/or vitamin component as those contained in the fluid food composition as described above and water.
A portion type soft cheese containing a flavoring substance and being surface-treated with a mold that is subjected to heat sterilization after the maturation, characterized in that the flavoring substance has been added before cutting into portions and the flavoring substance is exposed on the cut section after cutting into portions; and a method of producing a portion type soft cheese containing a flavoring substance and being surface-treated with a mold, characterized by comprising adding the flavoring substance to a cheese curd, cutting the cheese into portions, separately packaging the individual portions so that the package closely adhere to the cut section and performing heat sterilization after the maturation.
It is found that a fermentation product from a propionibacterium shows a prophylactic and/or therapeutic effect on functional dyspepsia in an in vitro test and a test using a patient having irritable bowel syndrome. Specifically, it is found that the fermentation product has an activity of increasing the frequency of bowel contraction in a distal colorectum-specific manner without varying the force of bowel contraction, and it is also found that the fermentation product has an effect of improving the defecation, general abdominal condition or health-related QOL in a patient having irritable bowel syndrome. The fermentation product can be ingested in a large quantity. It is expected that the fermentation product has an effect of preventing/treating functional dyspepsia safely.
Disclosed is an agent for facilitating the development of the brain in an infant, which comprises an effective amount of a milk-derived phospholipid or a sphingomyelin. Also disclosed is a food composition for improving the nervimotion and/or the learning function in an infant, which comprises the agent. For direct intake, the agent preferably comprises at least 0.027 wt% of a milk-derived phospholipid or at least 0.005 wt% of a sphingomyelin.
A61K 31/688 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols both hydroxy compounds having nitrogen atoms, e.g. sphingomyelins
A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
A61P 25/00 - Drugs for disorders of the nervous system
A61P 43/00 - Drugs for specific purposes, not provided for in groups
49.
FERMENTED MILK FOR IMPROVING AND/OR TREATING SKIN AND METHOD FOR PRODUCING THE SAME
The invention provides a composition and fermented milk containing a lactic acid bacterium which is derived from a natural product and has high safety, a high skin improving effect and/or treating effect and a good manufacturing property, and relates to use of Streptococcus thermophilus OLS3059 to be used for improving and/or treating skin, the composition for improving and/or treating skin containing Streptococcus thermophilus OLS3059 and/or a culture thereof, food or drink characterized by containing the composition, the fermented milk for improving and/or treating skin prepared by using Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059, and further the fermented milk for improving and/or treating skin characterized by containing a collagen peptide and/or ceramide.
[PROBLEMS] To provide a process for producing a fermented milk having a satisfactory level of hardness and smooth texture. [MEANS FOR SOLVING PROBLEMS] It is found that a fermented milk having a satisfactory level of hardness as well as extremely smooth texture can be produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. Specifically disclosed is a process for producing a fermented milk, which comprises: a first deoxidation step for reducing the oxygen content in a yogurt mix; an ultra high temperature pasteurization step for heating the yogurt mix which has undergone the first deoxidation step at a temperature of 110˚C or higher for 1 second or longer to pasteurize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature pasteurization step.
[PROBLEMS] To provide food, such as solid milk, having excellent solubility. [MEANS FOR SOLVING PROBLEMS] The food has an upper face (4) having a flat region (2), a lower face (8) having a flat region (6) parallel to the flat region (2) of the upper face, a depression (10) formed in the upper face (4), and a depression (12) formed in the lower face (8). When the food has both the depression (10) in the upper face (4) and the depression in the lower face (12), the sum of the maximum depth du (14) of the depression (10) in the upper face and the maximum depth dd (16) in the lower face (12) is 30% or more of the thickness w (18) of the food.
A process for producing a soft portioned cheese which contains a flavoring agent and has been rind-matured with a mold comprising: cutting a curd under maturation; inserting a food and/or a flavoring material between the curd pieces thus cut and fusing together the cut sections of the curd pieces; cooling the fused curd to a definite temperature or below; and cutting and packing the cooled curd to give a portioned product followed by the further maturation under desired conditions; and a rind-matured soft cheese obtained by the production process. According to the above process, it is possible to stably produce a portion-cut soft cheese which contains a flavoring agent and has been rind-matured with a mold at a high yield. Further, this process is economically advantageous since commonly employed systems for conveying, cutting and individual packing can be employed therein without resorting to any special system.
[PROBLEMS] To provide a method of producing a fermented milk drink or a lactobacillus drink whereby the requirement for efficiently producing various types of products in a small amount at a low cost can be satisfied without investing a great deal in new equipment, for example, constructing a large-volume storage tank. [MEANS FOR SOLVING PROBLEMS] After adding a stabilizer to a liquid type fermented milk and mixing the same, a non-common auxiliary material suitable for the type of the fermented milk drink or lactobacillus drink to be produced as the final product is added to the mixture of the above-described liquid type fermented milk with the stabilizer followed by mixing.
[PROBLEMS] To provide a novel agent for inhibiting the intestinal permeation of an allergen. [MEANS FOR SOLVING PROBLEMS] Disclosed is an agent for inhibiting the intestinal permeation of an allergen, wherein the agent comprises a peptide having an amino acid sequence NPWDQ or GPIVLNPWDQ. The peptide is found in an enzyme-modified cheese (EMC) which has been treated with various enzymes. The peptide can alleviate the conditions of food allergy in a food allergy patient when administered in the form of a pharmaceutical composition or ingested together with a food containing a food allergen such as ovalbumin.
[PROBLEMS] To provide a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers from little dripping and is excellent in texture and taste. [MEANS FOR SOLVING PROBLEMS] A gel-type food is produced by subjecting a solution to be treated, which contains whey proteins and fat components and in which the concentration of the whey proteins is from 4 to 12% by weight and the weight ratio of the fat components to the whey proteins is 5:1 or less, to a heating treatment under two-stage heating conditions. The two-stage heating conditions comprise the first stage wherein the heating temperature is controlled to 65 to 75oC so that the above-described solution to be treated is maintained at an almost uniform temperature of 65 to 75oC as a whole, and the second stage wherein the heating temperature is controlled to not higher than 90OC but higher than 75oC so that the above-described solution to be treated is maintained at an almost uniform temperature of not higher than 90OC but higher than 75oC as a whole.
It is intended to provide an anti-fatigue agent capable of preventing both muscle fatigue and nerve fatigue simultaneously. According to the invention, both muscle fatigue and nerve fatigue can be simultaneously prevented with the anti-fatigue agent containing an amino acid composition comprising specific types and specific amounts of amino acids. With regard to preferred amino acid types and amount ratios, it is an amino acid composition containing 30 to 200 parts by weight of proline, 60 to 140 parts by weight of glycine, 25 to 260 parts by weight of alanine, 40 to 130 parts by weight of lysine, 20 to 75 parts by weight of tryptophan, and 15 to 40 parts by weight of histidine. Further, it preferably contains 35 to 65 parts by weight of threonine, 15 to 65 parts by weight of tyrosine, and 25 to 45 parts by weight of arginine, and further, it preferably contains 30 to 55 parts by weight of valine, 35 to 60 parts by weight of leucine, and 25 to 45 parts by weight of isoleucine.
The object is to develop an agent for reducing a blood viscosity which can act rapidly in a normal person having a normal daily life. Disclosed is an agent for improving a blood fluidity or for reducing a blood viscosity which comprises an orally ingestible specific amino acid composition. Also disclosed is a beverage/food comprising the agent.
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
A study is intensively made about the influence of the culture conditions for a lactic acid bacterium on the activity of promoting the production of IL-12 from a murine splenic cell. The study reveals that the pH value of a culture medium is a factor which is largely involved in the activity of modulating the immunological functions of the lactic acid bacterium.
[PROBLEMS] To provide a thickener for liquid foods which can be directly added, without a need for heating or cooling, to a thick liquid food (a liquid diet, etc.) at room temperature or in a refrigerated state while forming no undissolved mass and by which the thickness (viscosity) of the food can be appropriately controlled depending on the addition level thereof in using, and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] A thickener for liquid foods containing xanthan gum and an organic acid and/or an inorganic acid having a higher degree of dissociation than lactic acid. A thickener for liquid foods which further contains salt(s) of the organic acid and/or the inorganic acid as described above. A thickener for liquid foods wherein the organic acid is citric acid and the inorganic acid is phosphoric acid. A thickener for liquid foods which further contains a hardly digestible dextrin. A method of producing a thickener for liquid foods which comprises coating and/or coating and granulating xanthan gum by using an organic acid and/or an inorganic acid having a higher degree of dissociation than lactic acid.
It is intended to provide a method whereby a cereus strain producing an emetic toxin which has an emetic toxin synthase gene but is negative in an animal cell vacuolation test (i.e., being so-called false positive) can be discriminated and thus a cereus strain being positive in the animal cell vacuolation test alone can be surely detected. More specifically, an emetic toxin-producing cereus strain can be distinguished from an emetic toxin non-producing cereus strain based on the production curves of nucleic acids which are amplified and produced by conducting RT-PCR with the use of nucleic acids respectively having the base sequence represented by SEQ ID NO:1 and the base sequence represented by SEQ ID NO:2 as primers.
C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
A powder compression molding machine structured so as to advance multiple inferior pestles (61) and superior pestles (41) into multiple through mortar holes (31) provided in first and second molding mortar sections (32,33) of slide plate (3) in compression molding zone (21) to thereby conduct compression molding of powder and so as to slide the slide plate (3) and push the molded items downward to thereby recover the same in molded item discharge zone (22a,22b). Even when powder is compression molded with low compressive force into a solid of high void ratio, not only can effective recovery of molded items be attained without breaking of the molded items but also there can be obtained molded items of satisfactory void ratio being easily dissolved in water, etc.
B30B 11/14 - Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses or tabletting presses using a ram exerting pressure on the material in a moulding space co-operating with moulds on a movable carrier other than a turn-table or a rotating drum
A61J 3/10 - Devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms into the form of compressed tablets
B30B 11/00 - Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses or tabletting presses
B30B 11/02 - Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses or tabletting presses using a ram exerting pressure on the material in a moulding space
62.
HIGH-SNF AND/OR LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF
The invention aims at broadly dividing the deteriorations in the savor and palatability of low-fat and high-SNF (solids-not -fat) food produced by adding skim milk powder to low-fat fermented milk into (a) one due to lowered milk fat content and (b) one due to the addition of skim milk powder in a high concentration and inhibiting each deterioration without any additive by a more natural method to improve the savor and palatability. The invention relates to a process for the production of fermented milk having an SNF content of 11% by weight or above and/or a milk fat content of 0.1 to 2.0% by weight which comprises adjusting the dissolved oxygen content of a raw material mixture for fermented milk at the initiation of fermentation to 5ppm or below, adding a starter to the raw material mixture, and conducting the fermentation of the obtained mixture at 30 to 46°C; and fermented milk produced by the process.
Disclosed is an anti-fat-accumulation composition comprising a sugar alcohol and an oligosaccharide at a ratio of 1:3 to 1:20 by weight, preferably 1:7 to 1:10 by weight. A preferred example of the sugar alcohol is xylitol. A preferred example of the oligosaccharide is palatinose. The composition is excellent in taste and safety and shows a high anti-fat-accumulating activity with high reliability.
⏧PROBLEMS] To provide an enteric gelatinous nutrient which can be safely and easily taken by a patient with dysphagia or a patient under tube feeding without causing gastro-esophageal reflux. ⏧MEANS FOR SOLVING PROBLEMS] An enteric gelatinous nutrient having an appropriate physical value as specified below for preventing a patient with dysphagia or a patient under tube feeding from gastro-esophageal reflux: namely, immediately after mixing the enteric gelatinous nutrient with an aqueous solution having a definite pH value at a weight ratio of 3:7 and gently stirring for 5 seconds, the elution ratio of nutritional components being from 0 to 0.2. An enteric gelatinous nutrient having a physical value as specified below: namely, after mixing the enteric gelatinous nutrient with an aqueous solution having a definite pH value at a weight ratio of 3:7, allowing the mixture to stand for 30 minutes and then gently stirring for 5 seconds, the elution ratio of nutritional components being from 0 to 0.45.
Active ingredients contained in the stem of 'Pau-Ferro', a plant belonging to the family Leguminosae, the genus Caesalpiniaceae inhabiting in Middle and South America are isolated, and are examined with respect to the inhibitory effect on type II DNA topoisomerase. As a result, it is found that an extract from the plant 'Pau-Ferro' is excellent in type II DNA topoisomerase inhibiting activity, cell growth inhibiting activity and apoptosis inducing activity and therefore is useful as a therapeutic or prophylactic agent for various cancerous diseases.
C07D 307/80 - Radicals substituted by oxygen atoms
A61K 31/343 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide condensed with a carbocyclic ring, e.g. coumaran, bufuralol, befunolol, clobenfurol, amiodarone
A61K 31/353 - 3,4-Dihydrobenzopyrans, e.g. chroman, catechin
A drug for recovery from a spinal cord injury, characterized by containing as an active ingredient a compound represented by the following structural formula (1) or a pharmaceutically acceptable salt thereof: Structural formula 1 (wherein R1 and R2 each independently is hydrogen, hydroxy, alkyl, or alkoxy; and R3 is hydrogen, hydroxy, alkyl, alkoxy, or a sugar residue).
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61P 25/00 - Drugs for disorders of the nervous system
C07J 17/00 - Normal steroids containing carbon, hydrogen, halogen, or oxygen, having an oxygen-containing hetero ring not condensed with the cyclopenta[a]hydrophenanthrene skeleton
67.
ANTI-INFLAMMATORY COMPOSITION AND METHOD FOR PRODUCTION OF ANTI-INFLAMMATORY COMPOSITION
⏧PROBLEMS] To discover an anti-inflammatory composition which comprises a casein digest or the like and has a higher activity. ⏧MEANS FOR SOLVING PROBLEMS] Disclosed is an anti-inflammatory composition which is produced by subjecting a raw material such as a cheese or casein to lactic acid bacterium fermentation and/or enzymatic treatment. Preferably, a raw material such as a cheese or casein is fermented with a lactic acid bacterium belonging to the genus Lactococcus and then treated with two or more enzymes including a protease or a peptidase.
A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]
A61P 37/06 - Immunosuppressants, e.g. drugs for graft rejection
The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.
⏧PROBLEMS] To provide a processed cheese which is adaptable to various packing forms through a hot-melt process and contains a lactic acid bacterium (which contributes to health) in a living state while maintaining its characteristic properties, and also provide a method for production of the processed cheese. ⏧MEANS FOR SOLVING PROBLEMS] Disclosed is a processed cheese characterized in that a lactic acid bacterium added after a hot-melt processing of a cheese raw material for the processed cheese exists in a living state in the processed cheese. Also disclosed is a method for production of a processed cheese comprising a first step wherein a cheese raw material for the process cheese is subjected to hot-melt processing; and a second step wherein a lactic acid bacterium is added to the cheese raw material.
It is intended to provide a milk drink/food such as cow’s milk packed in a transparent container such as a polyethylene terephthalate bottle which is free from the problem of light-induced off-flavor generation even in the case of a product to be placed on a store shelf and thus frequently affected by sunlight and a fluorescent lamp. Namely, a milk drink/food packed in a transparent container which substantially blocks light beams in the wavelength range of from 550 to 720 nm, and a method of producing a milk drink/food which involves the step of packing the milk drink/food in a transparent container which substantially blocks light beams in the wavelength range of from 550 to 720 nm.
B65D 81/30 - Adaptations for preventing deterioration or decay of contentsApplications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants by excluding light or other outside radiation
B65D 65/20 - Wrappers or flexible covers with provision for excluding or admitting light with provision for excluding light of a particular wavelength
A23C 3/00 - Preservation of milk or milk preparations
A23C 9/00 - Milk preparationsMilk powder or milk powder preparations
⏧PROBLEMS] To provide a fermented milk which is excellent in hardness and flavor and a method of producing the same. ⏧MEANS FOR SOLVING PROBLEMS] The above problem is solved by a method of producing a fermented milk by using a yogurt mix in which 0.3% by weight or more &agr;-lactalbumin is added to a starting milk mixture, a yogurt mix containing a whey protein concentrate in which &agr;-lactalbumin is contained in an amount of 60% by weight or more based on the protein, a yogurt mix in which 0.4% by weight or more &bgr;-lactoglobulin is added to a starting milk mixture, or a yogurt mix containing a whey protein concentrate in which &bgr;-lactoglobulin is contained in an amount of 65% by weight or more based on the protein.
A process for producing a concentrated milk or milk powder, comprising removing ions from milk and reducing the concentration of oxygen dissolved in the milk followed by heating. Further, there are provided a concentrated milk and milk powder, produced by the process, having excellent flavor not possessed by the conventional concentrated milk and milk powder and capable of exerting a property enhancing effect as a food raw material.
A23C 9/18 - Milk in dried and compressed or semi-solid form
A23C 9/146 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
73.
AMINO ACID COMPOSITION FOR PREVENTION OR TREATMENT OF SENILE ANEMIA
Anemia often occurs with aging. Thus, the first object is to develop an effective therapeutic agent for prevention of senile anemia. An elderly population is growing toward the future. Thus, the second object is to provide an inexpensive, effective anti-aging agent which produces little adverse side effect. It is found for the first time that a preparation comprising, as an active ingredient, an amino acid composition comprising at least isoleucine (Ile), tryptophan (Trp), threonine (Thr), valine (Val), histidine (His), phenylalanine (Phe), methionine (Met), lysine (Lys) and leucine (Leu) is capable of ameliorating and recovering senile anemia, and a senile anemia-treating agent, a senile anemia-preventive agent, a cell senescence-preventive agent, a muscle anabolism-promoting agent and a muscle catabolism-preventive agent can be provided. An example of the amino acid composition comprises aspartic acid (Asp), alanine (Ala), arginine (Arg), isoleucine (Ile), glycine (Gly), glutamic acid (Glu), serine (Ser), tyrosine (Tyr), tryptophan (Trp), threonine (Thr), valine (Val), histidine (His), phenylalanine (Phe), proline (Pro), methionine (Met), lysine (Lys) and leucine (Leu).
A process for producing a fermented milk, comprising adding to a fermented milk mix 0.2 to 0.8 wt.%, based on the total weight of fermented milk mix, of starter, reducing the concentration of oxygen dissolved in the mix to 5 ppm or less, and fermenting after the starter addition and reduction of dissolved oxygen concentration.
A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
75.
BIFIDOBACTERIUM HAVING EFFECT OF INHIBITING THE ADHESION OF PATHOGENIC MICROBES TO CELLS, PROCESSED PRODUCT THEREOF AND FOOD AND MEDICINAL COMPOSITION CONTAINING THE SAME
A bifidobacterium capable of effectively inhibiting the adhesion of pathogenic microbes such as Escherichia coli causative of infections to animal cells such as intestinal epithelial cells; a processed product of the bifidobacterium that is obtained by subjecting the bifidobacterium to a specific treatment; and a food and a medicinal composition containing the bifidobacterium and/or the processed product of the bifidobacterium as the active ingredient.
It is found that vitamin K3 and vitamin K5 that are often used in pharmaceuticals and foods or ACNQ and DHNA that can proliferate a useful bacterium bifidobacterium can prevent the degranulation of a basophil-like cell strain, have a potent degranulation-preventing effect and are useful as anti-allergic agents or foods. Disclosed is an anti-allergic agent comprising, as active ingredient(s), one or more substances selected from the group consisting of 2-amino-3-carboxy-1,4-naphthoquinone, 1,4-dihydroxy-2-naphthoic acid, 1,4-naphthoquinone, 4-amino-2-methyl-1-naphthol, 2-methyl-1,4-naphthoquinone and 2-amino-3-chloro-1,4-naphthoquinone and salts thereof.
A61K 31/196 - Carboxylic acids, e.g. valproic acid having an amino group the amino group being directly attached to a ring, e.g. anthranilic acid, mefenamic acid, diclofenac, chlorambucil
A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
A61K 31/135 - Amines, e.g. amantadine having aromatic rings, e.g. methadone
A61K 31/136 - Amines, e.g. amantadine having aromatic rings, e.g. methadone having the amino group directly attached to the aromatic ring, e.g. benzeneamine
A61K 31/192 - Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid
BIFIDOBACTERIUM OR LACTIC ACID BACTERIUM HAVING EFFECT OF PREVENTING INFECTION VIA &bgr;-DEFENSIN AND FOOD/PHARMACEUTICAL COMPOSITION CONTAINING THE SAME
It is intended to provide a Bifidobacterium or lactic acid bacterium having an effect of preventing infection by increasing the expression level of &bgr;-defensin. By sensitizing an animal cell to this in advance or simultaneously, the expression level of &bgr;-defensin can be dramatically increased upon infection with a large amount of a pathogenic bacterium such as E. coli. Further, it is intended to provide a food/pharmaceutical composition containing the Bifidobacterium and/or lactic acid bacterium as an active ingredient and having the effect of preventing infection by increasing the expression level of &bgr;-defensin.
A method of recovering carnitine in the state of being low in the content of cations, such as calcium, from milk or other dairy products. There is provided a method of recovering carnitine characterized by including feeding an ultrafiltrate, or whey, of milk or other dairy products into a column packed with a cation exchange resin from the top thereof; discontinuing the feeding when carnitine adsorption has occurred in an underlayer part of lower about 1/3 of resin packed portion of the column; and thereafter supplying an elution liquid to only the underlayer part so as to elute carnitine.
C07C 229/22 - Compounds containing amino and carboxyl groups bound to the same carbon skeleton having amino and carboxyl groups bound to acyclic carbon atoms of the same carbon skeleton the carbon skeleton being acyclic and saturated the carbon skeleton being further substituted by oxygen atoms
79.
METHOD FOR PREVENTION OF FORMATION OF ABNORMAL FLAVOR IN RAW MILK OR PASTEURIZED MILK, AND PASTEURIZED MILK PROCESSED BY THE METHOD
⏧PROBLEMS] To provide a method for preventing the formation of abnormal flavor in raw milk or pasteurized milk and to provide pasteurized milk for use in the production of milk having good quality and flavor. ⏧MEANS FOR SOLVING PROBLEMS] During the course from the milking to the pasteurization in the milk processing process, a treatment for reducing the dissolved oxygen concentration is performed. The treatment is carried out within 72 hours after milking. After the treatment is completed, the dissolved oxygen concentration is maintained at a low level until the pasteurization is started. The prevention of the formation of abnormal flavor means the prevention of one or more of the spontaneous generation of oxidized odor in raw milk, the formation of and/or increase in a hexanal, the generation of heated odor, and the formation of and/or increase in a sulfide.
A preventive and/or therapeutic agent for either or both of a diabetic vascular disorder or/and a diabetic respiratory disorder, comprising a cyclohexenone long-chain alcohol represented by the following general formula (1) as an active ingredient: (1) (wherein each of R1, R2 and R3 represents a hydrogen atom or a methyl group and X represents a linear or branched alkylene or alkenylene group having 10 to 28 carbon atoms) are/is provided. Because the cyclohexenone long-chain alcohol represented by the general formula (1) improves diabetic vascular smooth muscle contraction and bronchial smooth muscle contraction, it is useful as a preventive and/or therapeutic agent for a diabetic vascular disorder and respiratory disorder.
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