There is provided a composition that comprises a propionic acid bacterium or a composition that comprises an oligosaccharide. The composition that comprises a propionic acid bacterium or the composition that comprises an oligosaccharide can suppress an increase of body weight of a subject by having the subject ingest the composition.
Provided is a composition for controlling uptake of microparticles into a body, the composition containing a lactic acid bacterium. The lactic acid bacterium is preferably any one selected from bacteria belonging to the genus Lactobacillus and bacteria belonging to the genus Streptococcus. For example, the lactic acid bacterium is a bacterium belonging to Lactobacillus delbrueckii, Lactobacillus paracasei, Lactobacillus gasseri, or Streptococcus thermophilus.
The purpose of the present invention is to provide a method for evaluating the intestinal barrier function of a subject. The present invention provides a method for evaluating the intestinal barrier function of a subject comprising the following steps: (1a) a step in which the occupancy rate of target bacteria in feces originating from the subject is measured and a measurement value for the occupancy rate of the target bacteria is acquired; (1b) a step in which the measurement value acquired in step 1a is compared with a reference value and a comparison result is acquired; and (1c) a step in which the intestinal barrier function of the subject is evaluated on the basis of the comparison result acquired in step 1b. The occupancy rate of the target bacteria includes the occupancy rate of one or more bacteria selected from a predetermined group.
C12N 15/11 - Fragments d'ADN ou d'ARNLeurs formes modifiées
G01N 33/50 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique
G01N 33/53 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet
G01N 33/569 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet pour micro-organismes, p. ex. protozoaires, bactéries, virus
4.
COMPOSITION FOR PROMOTING PROLIFERATION OF BUTYRIC ACID BACTERIA, COMPOSITION FOR SUPPRESSING DECREASE IN MUSCLE VOLUME, FOR SUPPRESSING DECREASE IN MUSCLE STRENGTH, AND FOR INCREASING MUSCLE VOLUME OR INCREASING MUSCLE STRENGTH, COMPOSITION FOR UNDERNUTRITION, COMPOSITION FOR EXERCISE, COMPOSITION FOR REHABILITATION, COMPOSITION FOR INGESTION BY OR ADMINISTRATION TO SUBJECT IN WHICH INGESTION OF PROTEIN IS INSUFFICIENT, METHOD FOR SUPPRESSING DECREASE IN MUSCLE VOLUME OR INCREASING MUSCLE VOLUME, COMPOSITION FOR PROMOTING PROLIFERATION (OR ESTABLISHMENT) OF GENUS FAECALIBACTERIUM, COMPOSITION, CULTURE METHOD, OR METHOD FOR PROMOTING PROLIFERATION OF GENUS FAECALIBACTERIUM
Provided is a composition for promoting the proliferation of butyric acid bacteria in the intestine, the composition containing any substance selected from sugar acid-containing sugars or salts thereof. The sugar-containing sugar is preferably maltobionic acid or lactobionic acid.
A61K 31/7012 - Composés ayant un groupe carboxyle libre ou estérifié, lié directement ou par une chaîne carbonée, à un atome de carbone du radical saccharide, p. ex. acide glucuronique, acide neuraminique
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61K 31/191 - Acides acycliques ayant plusieurs groupes hydroxyle, p. ex. acide gluconique
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
A61K 35/742 - Bactéries sporulées, p. ex. Bacillus coagulans, Bacillus subtilis, clostridium ou Lactobacillus sporogenes
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A61P 1/16 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles de la vésicule biliaire ou du foie, p. ex. protecteurs hépatiques, cholagogues, cholélitholytiques
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
[Problem] To provide a means for promoting the proliferation of at least one type of cells that are included in effector T cells and are selected from CD4+T cells having an expression pattern of cell surface markers of CXCR3+/CCR4low/CCR6high, MAIT cells, and NKT cells. [Solution] Provided is: a composition for promoting the proliferation of (i) CD4+T cells having an expression pattern of cell surface markers of CXCR3+/CCR4low/CCR6highand (ii) MAIT cells and/or NKT cells; or a composition for treating a disease or condition that is ameliorated by the proliferation of at least one type of cells selected from CD4+T cells having an expression pattern of a cell surface marker of CXCR3+/CCR4low/CCR6high, MAIT cells, and NKT cells. Each of the compositions contains an exopolysaccharide from lactic acid bacteria.
A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
The present invention addresses the problem of providing: a novel gel-like food which can have a "crumbly texture" peculiar to baked confectionery without going through a baking process using a large oven or the like; and a method for producing the gel-like food. An aerated gel-like food according to the present invention contains: at least one kind of powder that is selected from a water-insoluble powder and a sparingly water-soluble powder and occupies a mass proportion of 6 parts by mass to 36 parts by mass inclusive; a crystalline carbohydrate that occupies a mass proportion of 10 parts by mass to 40 parts by mass inclusive; and a starch syrup that occupies a mass proportion of 21 parts by mass to 40 parts by mass inclusive in terms of solid content.
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
A23L 21/10 - MarmeladesConfituresGeléesAutres préparations similaires à base de fruits ou de légumesErsatz de fruits
A23L 29/281 - Protéines, p. ex. gélatine ou collagène
7.
GAS-CONTAINING GEL-LIKE FOOD AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of providing: a novel gel-like food that is produced without undergoing baking in a large oven or the like, but that has the "crumble texture" specific to a baked confectionery; and a method for producing the same. A gas-containing gel-like food according to the present invention contains: a crystalline sugar which accounts for 36-66 parts by mass; and one type of dietary fibers of insoluble dietary fibers and hardly soluble dietary fibers which account for 2.6 -14.6 parts by mass. The crystalline sugar is preferably at least one crystalline sugar selected from the group consisting of isomaltulose, sucrose and trehalose.
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
A23L 21/10 - MarmeladesConfituresGeléesAutres préparations similaires à base de fruits ou de légumesErsatz de fruits
Provided is a composition for promoting the proliferation of the genus Parabacteroides, the composition containing any substance selected from sugar acid-containing oligosaccharides and salts thereof. The sugar acid-containing oligosaccharide is preferably maltobionic acid or lactobionic acid.
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
The present invention provides: an agent for reducing the concentration of a protein in blood, the agent containing Pediococcus acidilactici; and a food, a feed, and a medicine each of which is for reducing the concentration of a protein in blood and contains the agent for reducing the concentration of a protein in blood or Pediococcus acidilactici.
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
A61P 3/00 - Médicaments pour le traitement des troubles du métabolisme
A61P 7/00 - Médicaments pour le traitement des troubles du sang ou du fluide extracellulaire
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
10.
CACAO FRUIT GROUND PRODUCT AND METHOD FOR PRODUCING THE SAME
An object is to provide a novel food material that can effectively utilize characteristic color tones derived from anthocyanins, maintains a large amount of procyanidins, which are functional ingredients of cacao, and is applicable to a variety of foods. A cacao fruit ground product having a pH of 4.5 or lower and electroconductivity is provided. The color tone of the cacao fruit ground product is defined with an L* value of 29 or larger, an a* value of 18 or larger, and a b* value of 25 or smaller.
The present invention relates to a technique for stably providing a sterilized dairy product that excellently retains both a rich feeling and a refreshing feeling. More specifically, the present invention relates to a sterilized dairy product that satisfies (A) and at least one selected from (B) to (D). (A) The concentration of dimethyl sulfide is 27-63 ppb. (B) The concentration of hexanal is 3.2 ppb or lower. (C) The concentration of δ-decalactone is 112-140 ppb. (D) The concentration of δ-dodecalactone is 1,290-2,300 ppb.
A23B 11/133 - Conservation du lait ou de préparations à base de lait par chauffage les produits étant en vrac et non emballés et transportés dans l'appareil avec un mouvement progressif
12.
COMPOSITION FOR ACTIVATING PLASMACYTOID DENDRITIC CELLS
The present invention addresses the problem of providing a composition, for activating plasmacytoid dendritic cells, which has a high level of safety and can be taken by a large number of people more easily. A composition for activating plasmacytoid dendritic cells according to the present invention contains one or more lactic acid bacteria selected from Lactobacillus lactic acid bacteria (excluding Lactobacillus helveticus), Lacticaseibacillus lactic acid bacteria, and lactic acid bacteria belonging to Streptococcus thermophilus. It is to be noted that the above-mentioned composition for activating plasmacytoid dendritic cells preferably contains Lactobacillus lactic acid bacteria (excluding Lactobacillus helveticus), Lacticaseibacillus lactic acid bacteria, and lactic acid bacteria belonging to Streptococcus thermophilus.
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
A masticatory movement analysis method includes, an acquisition step of measuring myoelectric potential from muscles at a plurality of measurement spots on a face when a target person chews and acquiring myoelectric potential data, a calculation step of calculating a plurality of feature amounts from unit data obtained by dividing the myoelectric potential data on a basis of a unit time, and a determination step of determining from the feature amounts which one of tongue movement, cheek movement, and occlusal movement is being performed by the target person during acquisition of the unit data.
G16H 50/20 - TIC spécialement adaptées au diagnostic médical, à la simulation médicale ou à l’extraction de données médicalesTIC spécialement adaptées à la détection, au suivi ou à la modélisation d’épidémies ou de pandémies pour le diagnostic assisté par ordinateur, p. ex. basé sur des systèmes experts médicaux
A means for controlling growth of any bacteria selected from the group consisting of bacteria of the genus Faecalibacterium, bacteria of the genus Akkermansia, bacteria of the genus Blautia, bacteria of the genus Subdoligranulum, bacteria of the genus Bilophila, and bacteria of the genus Sutterella in the intestinal tract is provided. An object of the present invention is to provide a novel material that can control growth of bacteria of the genus Faecalibacterium. There is provided a composition for controlling growth of target bacteria in intestinal bacterial microbiota, which contains any selected from the group consisting of a human milk oligosaccharide and a constituent sugar of a human milk oligosaccharide.
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
A61K 31/7012 - Composés ayant un groupe carboxyle libre ou estérifié, lié directement ou par une chaîne carbonée, à un atome de carbone du radical saccharide, p. ex. acide glucuronique, acide neuraminique
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10−4 [(J/m2)/(N/m2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10−4 [(J/m2)/(N/m2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10−5 [(J/m2)/(N/m2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.
Provided are a method for producing a solid food having suitable solubility and easily handled strength and a method for producing a solid milk having suitable solubility and easily handled strength. The method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% relative humidity (RH) or less and a temperature of higher than 100° C.
The object of the invention is to provide a means for controlling growth of bacteria in the intestinal tract. There is provided a composition for controlling growth of any bacteria selected from the group consisting bacteria of the genus Eggerthella, bacteria of the genus Oscillibacter, bacteria of the genus Holdemania, and bacteria of the genus Parasutterella in the intestinal bacterial microbiota, which contains any selected from the group consisting of a human milk oligosaccharide and a constituent sugar of a human milk oligosaccharide.
FOREST RESEARCH AND MANAGEMENT ORGANIZATION (Japon)
Inventeur(s)
Ikeda Tsutomu
Hayashi Noriko
Matsuda Koki
Hasegawa Tetsuya
Lin Jerchyuan
Nishiyama Yuri
Sato Yutaro
Abrégé
The present invention provides a new technical means for efficiently and safely producing long-fiber CNF and a pulp fraction containing same. More specifically, the present invention relates to a method for producing a cacao-derived pulp, the method comprising a step for steam digesting a cacao-derived raw material in an alkaline solution.
D21H 11/12 - Pâte obtenue à partir de végétaux ou de récoltes non ligneux, p. ex. coton, lin, paille ou bagasse
D21C 3/02 - Réduction en pâte des matières contenant de la cellulose avec des bases inorganiques ou des composés à réaction alcaline, p. ex. procédés au sulfate
D21H 11/18 - Fibres hautement hydratées, gonflées ou aptes à être fibrillées
An objective of the present invention is to provide a nonpharmaceutical anti-human coronavirus composition that prevents human coronavirus infections, the onset of the infections, or aggravation of symptoms of the infections. The anti-human coronavirus composition according to the present invention includes an exopolysaccharide produced by a lactic acid bacterium in genus Lactobacillus as an active component. The lactic acid bacterium in the genus Lactobacillus may belong to a Lactobacillus delbrueckii species. The lactic acid bacterium in the genus Lactobacillus may specifically be Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
A61P 31/14 - Antiviraux pour le traitement des virus ARN
22.
CACAO BEAN PROCESSED PRODUCT, MATERIAL COMPOSITION FOR FOOD, AND FOOD
The present invention provides a cacao bean processed product, a material for a food containing the cacao bean processed product, and a food containing the material for a food, wherein the cacao bean processed product contains: acetone; and at least one selected from 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, wherein the cacao bean processed product, when analyzed by solid phase microextraction-gas chromatography-mass spectrometry, satisfies at least one of the following (A) to (C):
(A) a ratio of a peak area of acetone to a peak area of 2-methylbutanal is 5.0 or more;
(B) ratio of a peak area of acetone to a peak area of 3-methylbutanal is 8.0 or more; and
(C) a ratio of a peak area of acetone to a peak area of isopropyl alcohol is 1.2 or more.
Provided are: a composition for treating cancer, the composition containing 3-hydroxyphenylpropionic acid or a derivative thereof, or a pharmacologically acceptable salt thereof; a composition for treating cancer, the composition containing a substance that promotes CX3CL1 gene expression; a composition for promoting CX3CL1 gene expression, the composition containing 3-hydroxyphenylpropionic acid or a derivative thereof, or a pharmacologically acceptable salt thereof; a screening method for selecting a substance that promotes CX3CL1 gene expression using CX3CL1 gene expression promotion as an index; or a method for producing a composition, the method including the screening method.
A61K 31/192 - Acides carboxyliques, p. ex. acide valproïque ayant des groupes aromatiques, p. ex. sulindac, acides 2-aryl-propioniques, acide éthacrynique
A61P 13/12 - Médicaments pour le traitement des troubles du système urinaire des reins
Provided is a means for controlling butyric acid production in the intestine. The present invention addresses the problem of providing a means for controlling the proliferation of butyric acid bacteria, of which Faecalibacterium bacteria are a representative example. Provided is a composition for controlling the proliferation of butyric acid bacteria, preferably Faecalibacterium bacteria, said composition including a saccharide selected from among kojibiose and an oligosaccharide having kojibiose as a constituent saccharide. In one embodiment, the composition includes galactosyl kojibiose as the saccharide selected from among kojibiose and an oligosaccharide having kojibiose as a constituent saccharide.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A61P 1/16 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles de la vésicule biliaire ou du foie, p. ex. protecteurs hépatiques, cholagogues, cholélitholytiques
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
The present invention addresses the problem of providing a means for controlling growth of Fusicatenibacter bacteria. Provided is a composition for controlling growth of Fusicatenibacter bacteria, said composition containing one selected from kojibiose and oligosaccharides that have kojibiose as a constituent sugar. In one aspect, the composition contains galactosyl kojibiose as the one selected from kojibiose and oligosaccharides that have kojibiose as a constituent sugar.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
26.
COMPOSITION FOR CONTROLLING PROLIFERATION OF SUBDOLIGRANULUM BACTERIA
The present invention addresses the problem of providing a means for controlling the proliferation of Subdoligranulum bacteria. Provided is a composition for controlling the proliferation of Subdoligranulum bacteria, the composition comprising a component selected from between kojibiose and an oligosaccharide having kojibiose as a constituent sugar. In one aspect, the composition comprises galactosyl kojibiose as the component selected from between kojibiose and an oligosaccharide having kojibiose as a constituent sugar.
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
Provided is a cheese-like food having a protein content of 13 mass % or less, wherein the abundance ratio of fat globules each having a diameter of from 7 μm to 19 μm is 30% or more, and the abundance ratio of fat globules each having a diameter of 20 μm or more thereto is less than 8%, relative to the entirety of fat globules in the cheese-like food.
The present invention provides a method for improving acid tolerance of a lactic acid bacterium, including a step of artificially inhibiting a function of a kup gene of the lactic acid bacterium.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
The present invention provides compositions that are to be used in various applications on the basis of histamine H1 receptor antagonism (histamine H1 receptor antagonistic applications, applications for improving sleep quality and/or regulating balance of autonomic nerves, and applications for preventing or ameliorating autonomic ataxia or the appearance of symptoms caused thereby). Used as an active ingredient of each composition is at least one type of compound selected from indole-3-lactic acid, α-Asp-Phe, Val-Arg, Asp-Gly-Glu, and salts of these, or a lactic acid bacteria culture supernatant (not including lactic acid bacteria bodies) that includes at least one type among the aforementioned compounds, said lactic acid bacteria belonging to a genus selected from the group consisting of Lacticaseibacillus, Levilactobacillus, and Lactiplantibacillus.
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
C07K 5/062 - Dipeptides la chaîne latérale du premier amino-acide étant acyclique, p. ex. Gly, Ala
C07K 5/075 - Asp-PheLeurs dérivés, p. ex. aspartame
C07K 5/093 - Tripeptides la chaîne latérale du premier amino-acide contenant plus de groupes carboxyle que de groupes amino, ou leurs dérivés, p. ex. Asp, Glu, Asn
30.
FOOD/DRINK COMPOSITION CONTAINING PROCESSED COCOA BEAN PRODUCT AND PRODUCTION METHOD THEREFOR
The present invention pertains to a plant-based food/drink starting ingredient that has a color and flavor, and can be used as a substitute for a dairy product, and a food containing said food/drink starting ingredient. More specifically, the present invention pertains to a food/drink composition that contains at least 0.68 mass% of non-fat solids derived from a processed cocoa bean product and that has the following L*, a*, and b*values in the L*a*b*color system: L*is 56-86, inclusive, a*is 3.0-6.0, inclusive, and b* is 9.0-15.0, inclusive.
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
The purpose of the present invention is to provide a novel composition for promoting saliva secretion. According to the present invention, provided is a composition for promoting saliva secretion, the composition comprising a fructooligosaccharide as an active ingredient. According to the present invention, an effect of promoting secretion of saliva and IgA in saliva is provided, and the present invention is advantageous in terms of high safety without concern about side effects when continuously ingested over a long period of time, and is particularly useful for oral care of a person of middle age or an elderly person with reduced levels of saliva and IgA secretion. According to the present invention, secretion of IgA (viral cross-reactive IgA) having cross-reactivity to a previously unexposed virus can be promoted. Therefore, the present invention is also advantageous in terms of contribution to prevention of viral infection.
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61P 1/02 - Préparations stomatologiques, p. ex. médicaments pour le traitement des caries, des aphtes, des périodontites
A61P 31/14 - Antiviraux pour le traitement des virus ARN
COMPOSITION FOR DENDRITIC CELL ACTIVATION, METHOD FOR PRODUCING FERMENTED MILK FOR DENDRITIC CELL ACTIVATION, AND COMPOSITION FOR PROMOTING SECRETION OF SIGA IN SALIVA
The present invention addresses the problem of providing a composition for dendritic cell activation that is highly safe and can be more easily ingested by many people. The composition for dendritic cell activation according to the present invention includes an exopolysaccharide produced from a Lactobacillaceae-family lactic acid bacterium. Moreover, the Lactobacillaceae-family lactic acid bacterium is preferably a Lactobacillus-genus lactic acid bacterium or a Lacticaseibacillus-genus lactic acid bacterium, and is preferably Lactobacillus delbrueckii, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus gasseri, Lactobacillus paragasseri, or Lacticaseibacillus paracasei.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 31/00 - Extraits ou préparations comestibles de champignonsLeur préparation ou leur traitement
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
The present disclosure provides a compound and composition that are effective for the adjustment of the activity level of a subject, and a method for adjusting the activity level of a subject. A composition according to the present disclosure includes at least one substance selected from the group consisting of fumaric acid and salts thereof as an active component.
A method to obtain a fraction derived from cacao beans containing a large amount of GABA. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing 0.55 mg/g or more of γ-aminobutyric acid (GABA) is provided.
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/44 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des peptides ou des protéines
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 9/32 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition
A23G 9/38 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des peptides ou des protéines
A23G 9/42 - Desserts glacés, p. ex. confiseries glacées, glacesMélanges correspondants caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
A23L 21/10 - MarmeladesConfituresGeléesAutres préparations similaires à base de fruits ou de légumesErsatz de fruits
A61K 31/197 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe amino les groupes amino et carboxyle étant liés à la même chaîne carbone acyclique, p. ex. acide gamma-aminobutyrique [GABA], bêta-alanine, acide epsilon-aminocaproïque ou acide pantothénique
A61K 31/20 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique
A61K 31/201 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique ayant une ou deux doubles liaisons, p. ex. acides oléique ou linoléique
The present disclosure provides a compound, composition, and method effective for adjusting a circadian rhythm. More specifically, the present disclosure provides a compound, composition, or method that is useful for ameliorating a delayed sleep-phase type circadian rhythm disturbance. A composition according to the present disclosure includes at least one substance selected from the group consisting of fumaric acid and salts thereof as an active component.
The present disclosure provides a compound, composition, and method effective for adjusting a circadian rhythm. More specifically, the present disclosure provides a compound, composition, or method that is useful for ameliorating an advanced sleep-phase type circadian rhythm disturbance. A composition according to the present disclosure includes at least one substance selected from the group consisting of maleic acid, salts thereof, and anhydrides thereof as an active component.
The present invention addresses the problem of providing a novel use of EPSs of lactic acid bacteria. Moreover, the present invention addresses the problem of providing a composition for protecting a tight junction or a composition for promoting gene expression in a tight junction component molecule. The present invention provides a composition for protecting a tight junction or a composition for promoting the expression of a Zonula occludens-1 (ZO-1) gene, the compositions containing EPSs of lactic acid bacteria.
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
The objects are to provide an active ingredient that can be ingested for prevention of secondary infectious diseases after viral infections on a daily basis at ease without risk of emergence of resistant bacteria, and to clarify the effect of EPS of lactic acid bacteria on secondary infectious diseases after viral infections. There is provided a composition for preventing a secondary infectious disease, e.g., pneumonia caused by Staphylococcus aureus, after viral infection, or for reducing the risk of developing the same, which contains an exopolysaccharide of lactic acid bacteria.
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
The present invention addresses the problem of providing a means that is effective against osteoporosis caused by various causes. Provided are: a composition that is for treatment of osteoporosis and that comprises any one of lactic acid bacteria belonging to the genus Lactococcus and/or a fermentation product of any one of lactic acid bacteria belonging to the genus Lactococcus; and a composition for any one selected from the group consisting of increase in bone strength, inhibition of a decrease in bone strength, increase in bone density, inhibition of a decrease in bone density, enhancement of bone quality, inhibition of a decrease in bone quality, enhancement of bone structure, inhibition of a decrease in bone strength, promotion of bone formation, inhibition of a decrease in bone formation, decrease in bone resorption, and inhibition of an increase in bone resorption. The lactic acid bacteria belonging to the genus Lactococcus preferably belong to Lactococcus lactis subsp. lactis.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention addresses the problem of controlling Fusobacterium with a method that is considered to have little influence on beneficial bacteria. Provided is a Fusobacterium controlling composition comprising water soluble dietary fiber. The water soluble dietary fiber is preferably isomaltodextrin.
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 31/718 - Amidon ou amidon dégradé, p. ex. amylose, amylopectine
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
The present invention addresses the problem of providing a composition for controlling bacteria belonging to the genus Fusobacterium in intestinal flora. Provided is a composition for controlling bacteria belonging to the genus Fusobacterium in intestinal flora, said composition containing bacteria belonging to the family Lactobacillaceae. The bacteria belonging to the genus Fusobacterium are preferably Fusobacterium nucleatum. The bacteria belonging to the family Lactobacillaceae are preferably bacteria belonging to any one selected from the group consisting of the genus Lactobacillus, the genus Levilactobacillus, the genus Limosilactobacillus, the genus Ligilactobacillus, the genus Lacticaseibacillus and the genus Lactiplantibacillus.
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
The present invention addresses the problem of controlling bacteria of the genus Fusobacterium by a method which is considered to have less impact on beneficial bacteria. The present invention provides a composition for controlling bacteria belonging to the genus Fusobacterium in a digestive tract, particularly in the oral cavity or intestinal flora, the composition containing any one substance selected from the group consisting of a flavonoid that releases a compound represented by formula I in the digestive tract, a transglycosylation product thereof, and a compound represented by formula I.
A61K 31/352 - Composés hétérocycliques ayant l'oxygène comme seul hétéro-atome d'un cycle, p. ex. fungichromine ayant des cycles à six chaînons avec un oxygène comme seul hétéro-atome d'un cycle condensés avec des carbocycles, p. ex. cannabinols, méthanthéline
A61K 31/7048 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'oxygène comme hétéro-atome d'un cycle, p. ex. leucoglucosane, hespéridine, érythromycine, nystatine
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A61P 1/02 - Préparations stomatologiques, p. ex. médicaments pour le traitement des caries, des aphtes, des périodontites
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
The purpose of the present invention is to provide a novel composition for increasing the efficiency of consumption of cognitive resources. The present invention provides a composition for increasing the efficiency of consumption of cognitive resources, said composition containing at least one substance selected from the group consisting of cacao polyphenol, theobromine, and caffeine as an active ingredient. The composition may be in a unit intake form, and one or more of the unit intake forms may contain the daily effective intake amount of cacao polyphenol, theobromine, and/or caffeine for a human. The composition is preferably a food.
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
A61K 31/353 - 3,4-Dihydrobenzopyranes, p. ex. chromane, catéchine
A61K 31/522 - Purines, p. ex. adénine ayant des groupes oxo liés directement à l'hétérocycle, p. ex. hypoxanthine, guanine, acyclovir
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
45.
ACTIC ACID BACTERIUM, LACTIC ACID BACTERIUM STARTER, FERMENTED MILK, METHOD FOR PRODUCING FERMENTED MILK, AND METHOD FOR SCREENING LACTIC ACID BACTERIUM
A lactic acid bacterium belonging to Streptococcus thermophilus, satisfying at least one of the conditions selected from the group consisting of the following (a) and (b):
(a) when cultured at 43° C. in a 10% skimmed milk powder medium, (a1) the time from start of the culture until a pH of a culture solution becomes 4.7 or lower is 7 hours or less, and (a2) the pH of the culture solution 20 hours after the start of the culture becomes 4.1 or higher, and
(b) when cultured until the pH of the culture solution becomes 4.7 or less in a 10% skimmed milk powder medium at 43° C., followed by storage at 10° C. for 10 days, (b1) a viable bacterial count in the culture solution after the storage becomes 1×108 cfu/g or more, and (b2) the pH of the culture solution after the storage becomes 4.2 or higher.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention provides a simpler and food-applicable means for increasing the production amount of an exopolysaccharide. Provided is a method for producing an exopolysaccharide, the method comprising a step for treating an exopolysaccharide-producing bacterium under conditions for lengthening the induction period by 10% or more, and culturing the treated exopolysaccharide-producing bacterium in a culture medium to produce the exopolysaccharide. The present invention provides a composition including a lactic acid bacterium that is any of: a bacterium belonging to Lactobacillus delbrueckii having an exopolysaccharide production capacity of 30 mg/kg or more; a bacterium belonging to Streptococcus thermophilus having an exopolysaccharide production capacity of 69 mg/kg or more; and a bacterium belonging to Bifidobacterium breve having an exopolysaccharide production capacity of 4.2 mg/kg or more.
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
05 - Produits pharmaceutiques, vétérinaires et hygièniques
31 - Produits agricoles; animaux vivants
Produits et services
Pharmaceutical preparations; medicines for veterinary
purposes; vitamin preparations; oiled paper for medical
purposes; adhesive tapes for medical purposes; drug delivery
agents in the form of edible wafers for wrapping powdered
pharmaceuticals; gauze for dressings; empty capsules for
pharmaceuticals; eyepatches for medical purposes; ear
bandages; menstruation tampons; sanitary napkins; sanitary
panties; absorbent cotton; adhesive plasters; bandages for
dressings; breast-nursing pads; cotton swabs for medical
use; babies' diapers; adult diapers; nappy covers; diapers
for pets; fly catching paper; mothproofing paper; lacteal
flour for babies; powdered milk for babies; infant formula;
dietary supplements for human beings; dietetic beverages
adapted for medical purposes; dietetic foods adapted for
medical purposes; beverages for babies; food for infants;
vitamin supplements for animals; protein supplements for
animals; dietary supplements for animals; dietary
supplements for pets; nutritional supplements for livestock
feed; dietetic animal foodstuffs for medical purposes;
fodder additives for medical purposes; veterinary
preparations; vitamins for animals; nutritional supplements
for human beings and animals; semen for artificial
insemination. Litter for animals; grains [cereals]; animal foodstuffs;
formula animal feed; synthetic animal feed; pet food; animal
biscuits; dog biscuits; cat biscuits; edible pet treats;
animal fattening preparations; edible chews for animals;
beverages for animals; powdered milk for animals; beverages
for pets; powdered milk for pets; milk replacers for
animals.
A method to obtain a fraction derived from cacao beans and containing a large amount of a sphingolipid, such as glucosylceramide. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing at least one selected from 0.55 mg/g or more of γ-aminobutyric acid (GABA) and 0.26 mg/g or more of a sphingolipid is provided.
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
The present invention addresses the problem of making clear the physiological significance and function, such as an effect on child growth, of nicotinamide mononucleotide (NMN) that is contained in breast milk. Provided is a composition which includes a precursor of NAD and which is for improving athletic ability of a child. The improvement in athletic ability is preferably any one selected from the group consisting of the promotion of the development of skeletal muscles and improvement in activity. Also provided is a composition which includes a precursor of NAD and which is for reducing a blood triglyceride level of a child. Also provided is a composition which includes a precursor of NAD and which is for reducing a blood sugar level of a child. Also provided is a composition which includes a precursor of NAD and which is for suppressing an accumulation of fat in a child.
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
A61K 31/706 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'azote comme hétéro-atome d'un cycle, p. ex. nucléosides, nucléotides contenant des cycles à six chaînons avec l'azote comme hétéro-atome d'un cycle
A61K 45/00 - Préparations médicinales contenant des ingrédients actifs non prévus dans les groupes
A61P 3/02 - Nutriments, p. ex. vitamines, minéraux
KYOTO PREFECTURAL PUBLIC UNIVERSITY CORPORATION (Japon)
MEIJI CO., LTD. (Japon)
Inventeur(s)
Tanaka, Shun-Ichi
Yano, Mamiko
Ueno, Keiichi
Miyatake, Takumi
Takasugi, Satoshi
Abrégé
An object of the present invention is to provide an improved β-fructofuranosidase and a method for manufacturing the same. According to the present invention, there are provided an improved β-fructofuranosidase consisting of an amino acid sequence of a β-fructofuranosidase in which either or both of an amino acid corresponding to the 81st position from an amino terminal of an amino acid sequence shown in SEQ ID NO: 1 and an amino acid corresponding to the 141st position from the amino terminal of the amino acid sequence shown in SEQ ID NO: 1 is/are substituted with another amino acid/other amino acids, and a method for manufacturing the same. The improved β-fructofuranosidase of the present invention is advantageous in that it can produce trisaccharide FOS while suppressing the production of tetra- or higher-saccharide FOS, and thus can produce a FOS having improved crystallinity and hygroscopicity, and is also advantageous in that it can provide prebiotics having higher functionality.
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
A method for producing a yogurt, the method including a culture step for culturing at least one NMN-producible lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii and Limosilactobacillus reuteri in an NAD-containing medium, the NAD-containing medium having been prepared by adding nicotinamide adenine dinucleotide to a milk component-containing medium, to obtain a yogurt containing nicotinamide mononucleotide.
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Litter for animals; animal foodstuffs; animal feed; synthetic animal feed; pet food; biscuits for animals; dog biscuits; cat biscuits; edible pet treats; edible chews for animals; beverages for animals; powdered milk for animals; beverages for pets; powdered milk for pets; milk replacers for animals Vitamin preparations; oiled paper for medical purposes; adhesive tapes for medical purposes; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; gauze for dressings; eyepatches for medical purposes; ear bandages; menstruation tampons; sanitary napkins; sanitary panties; bandages for dressings; breast-nursing pads; cotton swabs for medical use; babies' diapers; adult diapers; diapers for pets; fly catching paper; mothproofing paper; lacteal flour for babies; powdered milk for babies; infant formula; dietary supplements for human beings; dietetic beverages adapted for medical purposes; dietetic foods adapted for medical purposes; food for infants; vitamin supplements for animals; protein supplements for animals; dietary supplements for animals; dietary supplements for pets; nutritional supplements for livestock feed; dietetic animal foodstuffs for medical purposes; veterinary preparations, namely, medicated animal feed and medicated additives for animal foods, namely, animal feed additive for use as a nutritional supplement for medical purposes; vitamins for animals; nutritional supplements for human beings and animals; semen for artificial insemination
The present invention provides a production method for a whey processed food having a good texture. The production method according to the present invention comprises the following steps (1) to (3): (1) a step in which a whey-containing liquid having a lactose content of 36-74 mass% in terms of solid content is hydrolyzed in an amount of 10-20 mass% of the lactose contained in the whey-containing liquid; (2) a step in which the hydrolyzed whey-containing liquid is concentrated through heating to prepare a whey concentrate having a solid concentration of 55-90 mass%; and (3) a step in which milled lactose is added to the whey concentrate, which has been adjusted to 60-90°C, and the mixture is cooled after stirring.
A23C 21/00 - Petit-laitPréparations à base de petit-lait
54.
FERMENTED MILK FOR INCREASING IgA CROSSING PERIODONTAL DISEASE-CAUSING BACTERIA IN HUMAN SALIVA, FOOD COMPOSITION CONTAINING SAID FERMENTED MILK AS ACTIVE INGREDIENT, FERMENTED MILK FOR MAINTAINING OR IMPROVING HEALTH IN ORAL CAVITY, AND FOOD COMPOSITION CONTAINING SAID FERMENTED MILK FOR MAINTAINING OR IMPROVING HEALTH IN ORAL CAVITY AS ACTIVE INGREDIENT
The present invention addresses the problem of providing a more convenient and highly safe preventive or suppressive measure against the increase of periodontal disease-causing bacteria. This fermented milk contains lactic acid bacteria of the Lactobacillus genus and has a function of increasing IgA that crosses periodontal disease-causing bacteria in human saliva. The lactic acid bacteria of the Lactobacillus genus preferably produce an expolysaccharide, are more preferably Lactobacillus delbrueckii, are even more preferably Lactobacillus delbrueckii subsp. bulgaricus, and particularly preferably Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (Accession No.: FERM BP-10741) lactic acid bacteria.
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
DOPAMINE RELEASE AMOUNT ENHANCING AGENT, EXERCISE CONTROL FUNCTION IMPROVING AGENT, EXERCISE LEARNING FUNCTION IMPROVING AGENT, AND ACTIVITY MOTIVATION IMPROVING AGENT
The objective of the present invention is to provide a novel dopamine release amount enhancing agent, an exercise control function improving agent, an exercise learning function improving agent, and an activity motivation improving agent. To achieve said objective, provided are an exercise control function improving agent, an exercise learning function improving agent, and an activity motivation improving agent, which contain tryptophanyl arginine as an active ingredient.
A composition evaluation device included an analyzer that analyzes a plurality of contained components that are contained or estimated to be contained in a composition and also analyzes component amounts of the plurality of contained components, a molecular descriptor calculator that calculates molecular descriptors related to chemical structures of the contained components, an activity value estimator that estimates activity values of the contained components, based on the molecular descriptors, and a score calculator that calculates a total activity score of the plurality of contained components from the estimated activity values of the contained components and the component amounts.
The present invention provides a composition that improves intestinal bacterial flora by promoting the growth of Parabacteroides bacteria. The composition is characterized by containing whey melanoidin.
A61K 38/17 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant d'animauxPeptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant d'humains
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
58.
BLUE MOLD-CONTAINING CHEESE AND METHOD FOR PRODUCING SAME
The present invention addresses the problem of providing a cheese that contains sufficient blue mold inside while maintaining the melting characteristics of the inside thereof, and a method for producing the same. A method for producing a blue mold-containing cheese according to the present invention comprises a draining step for draining a blue mold-containing cheese curd to produce a cheese curd from which whey has been discharged, a perforation step for perforating the cheese curd from which whey has been discharged to produce a cheese curd in which holes are formed and from which whey has been discharged, and a maturation step for maturating the cheese curd in which holes are formed to produce a matured cheese, wherein the draining step is performed within a range of more than 22°C and 40°C or less.
METHOD FOR EVALUATING OBJECT TO BE CHEWED, OBJECT TO BE CHEWED, METHOD FOR PRODUCING OBJECT TO BE CHEWED, SYSTEM FOR EVALUATING OBJECT TO BE CHEWED, PROGRAM, AND RECORDING MEDIUM
A method for evaluating an object to be chewed includes: repeatedly compressing the object to be chewed; and performing regression analysis using one or more process condition parameters that are based on one or more process conditions pertaining to the repeated compression process as explanatory variables, and using a measurement parameter that is based on one or more measurement values selected from the group consisting of measurement values measured from the object to be chewed during the repeated compression process and measurement values measured from the object to be chewed after the repeated compression process as an objective variable.
G01N 3/34 - Recherche des propriétés mécaniques des matériaux solides par application d'une contrainte mécanique en appliquant des efforts répétés ou pulsatoires engendrés par des moyens mécaniques, p. ex. chocs de marteau
The purpose of the present invention is to provide a method for evaluating a gut barrier function of a subject. In order to achieve the purpose, there is provided a method for evaluating a gut barrier function of a subject, the method comprising the following steps: (1a) a step in which a biomarker in a specimen from the subject is measured to acquire a measurement value of the biomarker; (1b) a step in which the measurement value acquired in step 1a is compared with a reference value to acquire a comparison result; and (1c) a step in which the gut barrier function of the subject is evaluated on the basis of the comparison result acquired in step 1b. In the method, the specimen is a dry stool or a wet stool, the biomarker comprises at least one substance selected from Group A in the case where the specimen is a dry stool, and the biomarker comprises at least one substance selected from Group B in the case where the specimen is a wet stool.
G01N 33/50 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique
The purpose of the present invention is to provide a method for evaluating the intestinal tract barrier function of a subject. The method for achieving the foregoing allows evaluation of the intestinal tract barrier function of a subject in the following steps: (1a), a step in which a biomarker in a sample derived from the subject is measured to obtain a measurement value of the biomarker; (1b), a step in which the measurement value obtained in step 1a and a reference value are compared to obtain a comparison result; and (1c), a step in which, on the basis of the comparison result obtained in step 1b, the intestinal tract barrier function of the subject is evaluated. In this method, the sample is urine and the biomarker includes one or more substances selected from the group of substances of the present invention.
One objective of the present invention is to provide a method for assessing an intestinal barrier function in a subject. To achieve this objective, this method for assessing an intestinal barrier function in a subject is provided with (1a) measuring a biomarker in a sample derived from the subject to obtain a measured value of the biomarker, (1b) comparing the measured value obtained in 1a against a reference value to obtain a comparison result, and (1c) evaluating the intestinal barrier function in the subject on the basis of the comparison result obtained in 1b, the sample being blood, serum, or plasma, the biomarker comprising one or more kinds of substances selected from the group of substances set forth in the present invention.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
This fermented milk has a protein content of at least 10.0 mass%, a hardness of at most 0.1 N at 10ºC, a viscosity of at most 5,000 mPa∙s at 10ºC, and a number-based 50% average particle diameter of at most 1.0 μm.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
Provided is a method or producing fermented milk, the method comprising a fermentation step for adding a fermented milk starter to a raw material mix containing raw material milk to cause the fermentation of a mixture of the raw material mix and the fermented milk starter and a cooling step for cooling a fermentation product obtained in the fermentation step. In the fermentation step, the fermentation is performed while fluidizing the mixture or the fermentation product thereof in a manner such that the cumulative 90% particle diameter by volume of the mixture or the fermentation product thereof does not exceed 125 μm. In the cooling step, the fermentation product obtained in the fermentation step is cooled while fluidizing the fermentation product.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
66.
METHOD FOR ESTIMATING RISK OF INFLAMMATION-RELATED DISEASE OR CONDITION AND RISK OF VULNERABILITY IN INTESTINAL BARRIER, AND USE THEREOF
The present invention addresses the problem of providing a method for estimating the risk of a disease or condition associated with the level of C-reactive protein (CRP), or the risk of vulnerability in an intestinal barrier in a subject. The temperament or character of a subject is analyzed. The analysis of the temperament or character is preferably an analysis of sensory processing sensitivity (SPS). This makes it possible to non-invasively estimate the risk of a disease or condition associated with the level of CRP and the risk of vulnerability in an intestinal barrier. Since the effect of a significant interaction between the diversity of intestinal bacterial floras and the level of SPS is observed in the levels of CRP and LBP in a subject, it is possible to propose maintenance or improvement of the diversity of intestinal bacterial floras according to the types of subjects, and to make an intervention for maintaining or improving the diversity of intestinal bacterial floras.
G16H 50/30 - TIC spécialement adaptées au diagnostic médical, à la simulation médicale ou à l’extraction de données médicalesTIC spécialement adaptées à la détection, au suivi ou à la modélisation d’épidémies ou de pandémies pour le calcul des indices de santéTIC spécialement adaptées au diagnostic médical, à la simulation médicale ou à l’extraction de données médicalesTIC spécialement adaptées à la détection, au suivi ou à la modélisation d’épidémies ou de pandémies pour l’évaluation des risques pour la santé d’une personne
A61K 45/00 - Préparations médicinales contenant des ingrédients actifs non prévus dans les groupes
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
G16H 10/00 - TIC spécialement adaptées au maniement ou au traitement des données médicales ou de soins de santé relatives aux patients
67.
NUTRITION-ADJUSTED FOOD AND PRODUCTION METHOD FOR SAME
The present invention discloses a novel technical means that improves storage stability while maintaining good viscosity and flavor in a nutrition-adjusted food containing a fermented-milk-derived protein. More specifically, the present invention discloses a production method for a nutrition-adjusted food containing fermented milk, said method comprising: a fermented milk preparation step for preparing a fermented milk obtained by fermenting a milk raw material liquid in which the content of whey protein is more than 45 mass% with respect to the total amount of protein; a mixing step for mixing the fermented milk and another food raw material to obtain a fermented milk mixture; a pH adjustment step for adjusting the pH of the fermented milk mixture to less than 4.3; and a sterilization step for sterilizing the fermented milk mixture, wherein the content of protein derived from the fermented milk with respect to the total amount of protein in the nutrition-adjusted food is more than 25 mass%.
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
Provided is a composition capable of allowing rapid transfer of a large amount of nicotinamide mononucleotide into the blood after ingestion to increase the concentration of nicotinamide mononucleotide in the blood. Provided is a composition containing nicotinamide mononucleotide, the composition being for increasing the concentration of nicotinamide mononucleotide in human blood and in a form suitable for mucosal application.
A23L 29/281 - Protéines, p. ex. gélatine ou collagène
A61K 31/706 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'azote comme hétéro-atome d'un cycle, p. ex. nucléosides, nucléotides contenant des cycles à six chaînons avec l'azote comme hétéro-atome d'un cycle
A61P 1/02 - Préparations stomatologiques, p. ex. médicaments pour le traitement des caries, des aphtes, des périodontites
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
Provided is an expanded food that does not substantially contain a wheat-derived protein, a dough composition for use in the production of the expanded food, and a method for producing expanded food by using the dough composition. The dough composition of the present invention comprises at least the following ingredients and does not substantially comprise a wheat-derived protein: (a) a milk protein in a proportion of 90 mass % or more based on the total protein; (b) a starch; (c) a leavening agent; and (d) water, wherein the dough composition is expanded by heat treatment to form a support matrix.
Provided is a food physical property evaluation method in which a change in food properties in an oral cavity is simulated and a physical quantity corresponding to perception in the oral cavity is obtained. The food physical property evaluation method includes: placing a food to be evaluated on a lower occlusal part 21 of a lower plunger 20 which has a shape to occlude with an upper occlusal part 11 of an upper plunger 10 and is provided to face the upper occlusal part 11 of the upper plunger 10; causing at least one of the upper plunger 10 and the lower plunger 20 to perform a reciprocating linear movement in a linear direction in which the upper plunger 10 and the lower plunger 20 are occluded and separated, causing at least one of the upper plunger 10 and the lower plunger 20 to perform a reciprocating rotation movement in a rotation direction with the linear direction as a rotation axis, and adjusting a pressure applied between the upper plunger 10 and the lower plunger 20 by a method other than pneumatics; and measuring a physical quantity including a force and a torque applied to the upper plunger 10 or the lower plunger 20, and evaluating food physical properties based on the obtained physical quantity.
G01N 3/34 - Recherche des propriétés mécaniques des matériaux solides par application d'une contrainte mécanique en appliquant des efforts répétés ou pulsatoires engendrés par des moyens mécaniques, p. ex. chocs de marteau
This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein and not substantially containing a wheat-derived protein, wherein (A) the expanded food has (1) a hardness, as determined by a texture measurement, within the range of 0.1 to 0.35 N and (2) a cohesiveness, as determined by a texture measurement, within the range of 0.5 to 0.71, and/or (B) the expanded food has values of (1) elastic modulus and (2) viscosity, as determined by a creep test, within the following ranges:
(1a) instantaneous elastic modulus: 190 to 460 Pa;
(1b) delayed elastic modulus: 4400 to 13000 Pa;
(2a) delayed viscosity: 38000 to 117000 Pa·s; and
(2b) permanent viscosity: 240000 to 820000 Pa·s.
KYOTO PREFECTURAL PUBLIC UNIVERSITY CORPORATION (Japon)
MEIJI CO., LTD. (Japon)
Inventeur(s)
Tanaka Shun-Ichi
Yano Mamiko
Ueno Keiichi
Miyatake Takumi
Abrégé
The objective of the present invention is to provide a novel fructosylated maltitol and a method for producing the same. According to the present invention, provided is a method for producing a fructosylated maltitol, the method comprising a step (contacting step) for bringing β-fructofuranosidase into contact with sucrose and maltitol, wherein the β-fructofuranosidase has at least 60% sequence identity to the amino acid sequence represented by in SEQ ID NO: 1, and has a β-fructofuranosidase activity. According to the present invention, it is advantageous in that fructosylated maltitol can be produced simply and efficiently.
This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges:
This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges:
Specific Surface Areas:
(1A) Specific surface area of solid region: 6 to 22/mm; and
(1B) Specific surface area of void: 3 to 8/mm.
A23K 10/35 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de pommes de terre
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
A23K 50/30 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les porcs
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
The present invention addresses the problem of providing a method that enables the storage of a liquid milk concentrate for a relatively long period of time while maintaining the viscosity of the liquid milk concentrate at a low level. In a method according to the present invention, the pH of a pasteurized liquid milk concentrate is adjusted within the range of 4.6-6.5 exclusive and the liquid milk concentrate is stored under refrigeration. As a pH adjuster, use can be made of, for example, various acids that can be added to foods such as lactic acid, acetic acid, hydrochloric acid and citric acid, and carbon dioxide. Preferably, the starting milk material is skim milk and the milk concentrate is a milk protein concentrate.
A23C 9/148 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par tamis moléculaire ou filtration sur gel
The present invention relates to a method capable of efficiently detecting an exopolysaccharide, and, in particular, a method for detecting an exopolysaccharide comprising contacting a sample containing an exopolysaccharide (EPS) with (i) a lectin capable of binding specifically to the exopolysaccharide and (ii) a labeled lectin capable of binding specifically to the exopolysaccharide, and detecting an exopolysaccharide bound to both the lectin of (i) and the labeled lectin of (ii), using a label of the labeled lectin.
G01N 33/53 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The purpose of the present invention is to provide an ABC transporter expression facilitating agent, a cholesterol elimination facilitating agent, an inflammatory cytokine production suppressing agent, an anti-inflammatory agent, and an arteriosclerosis prevention agent. Provided are an ABC transporter expression facilitating agent, a cholesterol elimination facilitating agent, an inflammatory cytokine production suppressing agent, an anti-inflammatory agent, and an arteriosclerosis prevention agent, that include at least one selected from 10-hydroxypalmitic acid and 16-hydroxypalmitic acid.
A61K 31/20 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique
A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
A61P 9/10 - Médicaments pour le traitement des troubles du système cardiovasculaire des maladies ischémiques ou athéroscléreuses, p. ex. médicaments antiangineux, vasodilatateurs coronariens, médicaments pour le traitement de l'infarctus du myocarde, de la rétinopathie, de l'insuffisance cérébro-vasculaire, de l'artériosclérose rénale
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
A61P 37/06 - Immunosuppresseurs, p. ex. médicaments pour le traitement du rejet de greffe
A61P 43/00 - Médicaments pour des utilisations spécifiques, non prévus dans les groupes
A61Q 1/00 - Préparations pour le maquillagePoudres corporellesPréparations pour le démaquillage
A61Q 5/00 - Préparations pour les soins des cheveux
A61Q 5/02 - Préparations pour le lavage des cheveux
A61Q 5/06 - Préparations pour mettre les cheveux en forme, p. ex. pour mettre en forme ou colorer temporairement
The purpose of the present invention is to provide a novel composition for promoting ghrelin secretion. The present invention provides a composition for promoting ghrelin secretion that contains as an active ingredient one or more selected from the group consisting of an acylglycerol containing palmitic acid and/or oleic acid as a constituting fatty acid and oleic acid. The composition is preferably a composition to be used for promoting appetite, improving anorexia, promoting growth hormone secretion, improving undernutrition, promoting fat accumulation, increasing body weight, enhancing gastric acid secretion or enhancing gastric motility. The composition is preferably a food composition.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
A61K 31/201 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique ayant une ou deux doubles liaisons, p. ex. acides oléique ou linoléique
A61K 31/231 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone ayant une ou deux doubles liaisons
Provided is a method for producing liquid fermented milk obtained by adding a fermented milk starter to a raw material mix containing raw material milk to ferment the mixture of the raw material mix and the fermented milk starter, the method comprising: a stirring and fermenting step for stirring the mixture or fermented product thereof from the time when the pH of the mixture or the fermented product thereof is 5.8 until the pH of the fermented product reaches a predetermined pH between 5.6 and 5.0; and a static fermenting step for stopping the stirring when the pH of the fermented product reaches the predetermined pH, and performing static fermentation until the pH value of the fermented product reaches 4.6 or less while the fermented product is statically disposed.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 2/84 - Clarification ou affinage des boissons non alcooliséesÉlimination des matières non désirées utilisant des micro-organismes ou un matériau biologique, p. ex. enzymes
A baked confectionary with high polyphenol content showing little bitterness and astringency, and favorable texture is provided. A baked confectionary containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.
Provided are a malted rice grain fermented and saccharified liquid that includes grain-derived β-glucans, as well as a food/beverage and a source material for food/beverage manufacturing that include said malted rice grain fermented and saccharified liquid. This malted rice grain fermented and saccharified liquid has the following characteristics: (a) the weight average molecular weight of the grain-derived β-glucans is 100,000 to 500,000; (b) the percentage of grain-derived β-glucans with a molecular weight of greater than or equal to 10,000 and less than 800,000 per 100 mass% of the total quantity of grain-derived β-glucans is 80 mass% or greater; (c) the percentage of grain-derived β-glucans per 100 mass% of the solids content of the malted rice grain fermented and saccharified liquid is 1 to 35 mass%; (d) the iodine color test result is negative; and (e) the viscosity is 10 to 5000 mPa∙s.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 29/206 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A puffed grain flour food with high polyphenol content showing unsuppressed puffing is provided. A puffed grain flour food containing any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cacao bean cells, (b) a cacao composition having a free fat content of 60% by weight or lower based on oil content, (c) a cacao composition containing 30% or more of undisrupted cacao bean cells in cacao bean cells, and (d) a cacao composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower.
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A method for producing a shaped food comprising: a step for mixing an oil/fat containing one or more components selected from the group consisting of cocoa butter and cocoa butter substitute fats and a saccharide to obtain a dough; and a step for extruding the dough to obtain a shaped food, wherein the dough contains 10-22% by mass oil/fat having a solid fat content at 25°C of 70% or more and a solid fat content at 35°C of 15% or less and 70% by mass or more saccharide.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23L 29/25 - Exsudats, p. ex. gomme arabique, gomme acacia, gomme karaya ou gomme adragante
A23L 29/238 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de graines, p. ex. gomme de caroube ou gomme de guar
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
NATIONAL UNIVERSITY CORPORATION HAMAMATSU UNIVERSITY SCHOOL OF MEDICINE (Japon)
Inventeur(s)
Ito, Takashi
Setou, Mitsutoshi
Ozaki, Satoru
Mizoguchi, Chinami
Asami, Yukio
Abrégé
The present invention provides a mitochondrial function-improving agent containing a lactic acid bacterium belonging to Lactobacillus farciminis or Pediococcus acidilactici, a culture of the lactic acid bacterium, or a culture supernatant of the lactic acid bacterium.
The present invention comprises: an acquisition step for acquiring myogenic potential data by measuring myogenic potential from muscles at a plurality of measurement spots on the face when an object person performs chewing; a computation step for computing a plurality of feature quantities from unit data obtained by dividing said myogenic potential data by a unit time; and a determination step for, from said feature quantities, determining which motion among tongue motion, cheek motion, or biting motion is performed by the object person at the time when the unit data is acquired.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
Produits et services
Vitamin preparations; dietetic substances adapted for
medical use; dietetic foods adapted for medical purposes;
dietetic beverages adapted for medical purposes; dietary and
nutritionally fortified food products adapted for medical
purposes; nutritional supplements; nutritional drinks for
dietary purposes; mineral dietary supplements; protein
dietary supplements; dietary fiber; lacteal flour for
babies; infant formula; liquid formula milk for infants;
food for babies; beverages for babies. Milk products; milk; milk beverages, milk predominating;
yogurt; lactic acid bacteria drinks; powdered milk; edible
oils and fats; jellies for food, other than confectionery;
soya milk; soups. Chocolate; confectionery; fruit jellies [confectionery]; ice
cream; tea; tea-based beverages; cocoa; coffee; coffee-based
beverages; cereal bars. Soft drinks; fruit juices; whey beverages; non-alcoholic
beverages; isotonic beverages; non-alcoholic beverages
flavored with tea; non-alcoholic beverages flavored with
coffee; energy drinks; powders for making soft drinks;
preparations for making non-alcoholic beverages.
87.
CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS, AND METHOD FOR PRODUCING CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS
The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
88.
FERMENTED MILK FOR INCREASING IGA THAT CROSS-BINDS WITH HUMAN CORONAVIRUS IN HUMAN SALIVA, AND FOOD COMPOSITION CONTAINING SAID FERMENTED MILK AS ACTIVE INGREDIENT
The present invention addresses the problem of providing a preventive measure against human coronavirus infection other than handwashing and gargling. Fermented milk according to the present invention is prepared using lactic acid bacteria that produce exopolysaccharides, and functions to increase IgA that cross-binds with human coronavirus in human saliva. The lactic acid bacteria are preferably of the family Lactobacillaceae, more preferably of the genus Lactobacillus, and even more preferably are Lactobacillus delbrueckii subsp. bulgaricus, in particular Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
89.
COMPOSITION FOR PROMOTING BRAIN FUNCTION DEVELOPMENT IN INFANTS
The purpose of the present invention is to clarify the effects of NMN on infants. The invention addresses the problem of providing a composition capable of promoting brain function development in infants. Provided is a composition for promoting brain function development in infants, the composition comprising a nicotinamide adenine dinucleotide (NAD)-related substance or an edible or pharmaceutically acceptable salt thereof. The brain function development is preferably development in one of the domains selected from the group consisting of communication, gross motor movement, fine motor movement, problem solving, and personal/social.
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A61K 31/706 - Composés ayant des radicaux saccharide et des hétérocycles ayant l'azote comme hétéro-atome d'un cycle, p. ex. nucléosides, nucléotides contenant des cycles à six chaînons avec l'azote comme hétéro-atome d'un cycle
A61K 31/7084 - Composés ayant deux nucléosides ou nucléotides, p. ex. dinucléotide de la nicotinamide-adénine, dinucléotide de la flavine-adénine
A61K 31/7088 - Composés ayant au moins trois nucléosides ou nucléotides
A61K 48/00 - Préparations médicinales contenant du matériel génétique qui est introduit dans des cellules du corps vivant pour traiter des maladies génétiquesThérapie génique
A61P 25/00 - Médicaments pour le traitement des troubles du système nerveux
The purpose of the present invention is to provide a novel mitochondrial function improving composition. The present invention provides a mitochondrial function improving composition including, as an active ingredient, a fat that contains a β position-palmitic acid. The present invention also provides a mitochondrial biosynthesis-related gene expression enhancing composition including, as an active ingredient, a fat that contains a β position-palmitic acid. The present invention brings about the effect of improving a mitochondrial function and has an advantage of being highly safe in that even continuous ingestion over a long period of time does not cause a concern for a side effect.
A61K 31/23 - Esters, p. ex. nitroglycérine, sélénocyanates d'acides carboxyliques d'acides acycliques, p. ex. pravastatine d'acides ayant un groupe carboxyle lié à une chaîne d'au moins sept atomes de carbone
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE (France)
INSTITUT NATIONAL DE LA SANTÉ ET DE LA RECHERCHE MÉDICALE (France)
Inventeur(s)
Asami, Yukio
Makino, Seiya
Eberl, Gerard
Gomperts Boneca, Ivo
Rifflet, Aline
Abrégé
The present invention relates to a bacterial exopolysaccharide having a repeating structure comprising a series of repeating units represented by formula (I), and to the use of the bacterial exopolysaccharide for immunopotentiation. (In formula (I), n represents an integer of 0 or 1, independently for each repeating unit.)
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
The present invention provides a sterilized fermented milk of a type that is set in a solid form. A set-type sterilized fermented milk according to the present invention is characterized in that the curd tension (X) and the post-stirring particle size (Y) satisfy the following conditions. Curd tension (X): 20 g to 220 g, particle size (Y): 166.5 μm to 2.5 μm, Y≤–0.82X+183.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
93.
METHOD FOR PRODUCING HIGH-PROTEIN MILK RAW MATERIAL
Provided is a method for producing a milk raw material having a high protein content (a high-protein milk raw material), particularly a method for producing a high-protein milk raw material having an improved flavor. Said production method comprises: (1) a step for preparing, from a milk raw material, a milk fluid having 5-15 mass% of a total solid content and at least 50 parts by mass a milk-derived protein content per 100 parts by mass of the total solid content; and (2) a step for adding lactobacillus to the milk fluid, maintaining the milk fluid until the pH reaches 5.2-6.5, and obtaining the lactobacillus-treated milk fluid that falls within said pH range.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 21/02 - Petit-laitPréparations à base de petit-lait contenant des micro-organismes ou des enzymes, ou traités à l'aide de ceux-ci
A23C 21/06 - Mélanges de petit-lait avec des produits laitiers ou des constituants du lait
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
The present invention provides a set-type sterilized fermented milk and a production method therefor. This set-type sterilized fermented milk is characterized: by including 1.5–3.0 mass% of whey protein and 2.0–3.0 mass% of casein protein, there being 50–125 parts by mass of whey protein per 100 parts by mass of casein protein; and by having a pH of 5.3–5.9.
The method for evaluating eating ability has: an acquisition step that acquires myoelectric potential data on a plurality of facial muscles while a subject person chews; a calculation step that calculates the ratio of the amount of work of a first muscle, which is one of the plurality of facial muscles, to the total amount of work of all of the plurality of facial muscles for each unit time based on the acquired myoelectric potential data; and an evaluation step that evaluates the eating ability of the subject person in accordance with the ratio.
METHOD FOR PRODUCING BAKED CONFECTIONERY, COATING AGENT FOR SUPPRESSING BLOOMING IN BAKED CONFECTIONERY, BAKED CONFECTIONERY IN WHICH BLOOMING IS SUPPRESSED, AND METHOD FOR SUPPRESSING BLOOMING IN BAKED CONFECTIONERY
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or more selected from the group consisting of triglycerides having behenic acid in positions 1 and 3 and oleic acid in position 2 and triglycerides having stearic acid in positions 1 and 3 and oleic acid in position 2 are dispersed into one or more selected from the group consisting of melted cacao butter and melted cacao butter substitutes.
A composition for improving nicotinamide mononucleotide (NMN) production, characterized by containing at least one carbohydrate selected from the group consisting of a monosaccharide (except glucose and xylose), a disaccharide, a trisaccharide, a tetrasaccharide, a pentasaccharide, a sugar alcohol and dietary fiber as an active ingredient.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61K 31/70 - Hydrates de carboneSucresLeurs dérivés
A61K 31/7004 - Monosaccharides ayant uniquement des atomes de carbone, d'hydrogène et d'oxygène
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61P 1/04 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des ulcères, des gastrites ou des œsophagites par reflux, p. ex. antiacides, antisécrétoires, protecteurs de la muqueuse
A lactic acid bacterium composition characterized by containing Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus possessing a prtS gene and Streptococcus thermophilus possessing no prtS gene.
C12N 15/57 - Hydrolases (3) agissant sur les liaisons peptidiques (3.4)
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
99.
METHOD FOR PRODUCING PROCESSED CHEESE, METHOD FOR IMPROVING PALATABILITY OF PROCESSED CHEESE, AND PROCESSED CHEESE OBTAINED THEREBY
[Problem] To provide a technical solution for effectively improving the visual palatability of processed cheese when heated. [Solution] Provided is a method for producing processed cheese, the method including at least a step for preparing a filter and a step for filtering, using the filter, processed cheese ingredients that have been heated and melted, and the size of opening portions of the filter being set using, as indicators, both the maximum stretch distance of processed cheese and the number of holes that occur at the time of reaching half of the maximum stretch distance, which are measured by means of a tensile test.
The present invention addresses the problem of providing a method for effectively utilizing a by-product generated when a dairy product is produced. Further, the present invention addresses the problem of providing a method for producing galactosyl kojibiose which has an excellent prebiotic capability. The present invention also addresses the problem of providing a composition and a solution which contain galactosyl kojibiose, the composition and the solution retaining, even after subjected to heating, at least 80% of the galactosyl kojibiose. The present invention provides a method for producing an oligosaccharide-containing composition, the method comprising a step of causing glucansucrase acting on a composition comprising sucrose and lactose to obtain a composition containing galactosyl kojibiose. It is preferable to use a lactic acid bacterium that steadily expresses membrane-bound glucansucrase. The present invention provides: a solution containing galactosyl kojibiose and having a pH of less than 7; and a composition containing galactosyl kojibiose, the composition realizing a pH of less than 7 when rendered to a solution having a solid content concentration of 10-80%.
