IN2012DN02283A - - Google Patents

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Publication number
IN2012DN02283A
IN2012DN02283A IN2283DEN2012A IN2012DN02283A IN 2012DN02283 A IN2012DN02283 A IN 2012DN02283A IN 2283DEN2012 A IN2283DEN2012 A IN 2283DEN2012A IN 2012DN02283 A IN2012DN02283 A IN 2012DN02283A
Authority
IN
India
Prior art keywords
flavor
improving viability
lactic acid
effect
food compositions
Prior art date
Application number
Inventor
Isawa Kakuhei
Ohtomo Hideo
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of IN2012DN02283A publication Critical patent/IN2012DN02283A/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to an agent for stimulating growth and/or improving viability of a lactic acid bacterium of genus Lactobacillus containing a K-caseinoglycomacropeptide-containing material as an active ingredient. Conventional agents for improving viability such as antioxidants had unfavorable influence on the flavor and properties of food compositions and had poor sustainability of the effect since the agents exert their effect through autoxidation. According to the present invention, the flavor or physical properties of food compositions is not affected and excellent effects of stimulating growth and/or improving viability of lactic acid bacteria and the like can be expected together with high sustainability of the effects.
IN2283DEN2012 2009-09-02 2010-08-27 IN2012DN02283A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009203157 2009-09-02
PCT/JP2010/064569 WO2011027719A1 (en) 2009-09-02 2010-08-27 Proliferation-enhancing agent and/or survivability-improving agent for lactic acid bacterium belonging to genus lactobacillus

Publications (1)

Publication Number Publication Date
IN2012DN02283A true IN2012DN02283A (en) 2015-08-21

Family

ID=43649257

Family Applications (1)

Application Number Title Priority Date Filing Date
IN2283DEN2012 IN2012DN02283A (en) 2009-09-02 2010-08-27

Country Status (5)

Country Link
JP (2) JP5964588B2 (en)
CN (1) CN102575223B (en)
IN (1) IN2012DN02283A (en)
SG (1) SG178985A1 (en)
WO (1) WO2011027719A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104202988B (en) * 2012-03-13 2017-02-22 株式会社明治 Yogurt containing collagen and method for producing same
JP6117474B2 (en) * 2012-03-16 2017-04-19 雪印メグミルク株式会社 Food / beverage product containing lactic acid bacteria having high survival rate and method for producing the food / beverage product
JP2015050993A (en) * 2013-08-07 2015-03-19 国立大学法人 岡山大学 Gastrointestinal tract and feces-derived lactobacilli culture milk or soybean milk-derived composition, culture or fermentation material and lactic fermentation product
JP6495869B2 (en) * 2016-07-15 2019-04-03 日清食品ホールディングス株式会社 Lactic acid bacteria with the ability to promote hyaluronic acid production
CN106858261A (en) * 2017-05-03 2017-06-20 黑龙江众生生物工程有限公司 A kind of lactobacillus-fermented accelerator and its application for Juice fermentation
JP7017322B2 (en) * 2017-06-05 2022-02-08 雪印メグミルク株式会社 Composition for improving survival and / or promoting growth of lactic acid bacteria
CN107668208A (en) * 2017-11-13 2018-02-09 海普诺凯营养品有限公司 A kind of formula milk for promoting intestinal health
WO2021246392A1 (en) 2020-06-02 2021-12-09 アサヒグループホールディングス株式会社 Lactic acid bacteria growth promoter

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3106256B2 (en) * 1991-08-07 2000-11-06 雪印乳業株式会社 Method for producing kappa-casein glycomacropeptide
JP3061316B2 (en) * 1992-01-29 2000-07-10 雪印乳業株式会社 Fermented milk and lactic acid bacteria beverages in which lactic acid bacteria easily colonize the intestinal tract
JP3291250B2 (en) * 1998-07-15 2002-06-10 農畜産業振興事業団 Whey beverages and their production
CA2820023A1 (en) * 2002-09-26 2007-12-19 Vita-Herb Nutriceuticals, Inc. Prebiotic and preservative uses of oil-emulsified probiotic encapsulations
JP4283276B2 (en) * 2004-05-19 2009-06-24 森永乳業株式会社 Fermented milk
JP5237581B2 (en) * 2006-05-31 2013-07-17 株式会社明治 Lactic acid bacteria with action to reduce blood uric acid level
JP5553434B2 (en) * 2007-11-27 2014-07-16 株式会社明治 Lactic acid bacteria survival improver, survival improvement method, and food composition
CN101932697B (en) * 2007-11-29 2012-08-29 株式会社明治 Lactic acid bacteria that can lower the uric acid level in blood

Also Published As

Publication number Publication date
JP2016135151A (en) 2016-07-28
HK1173182A1 (en) 2013-05-10
CN102575223B (en) 2015-03-25
WO2011027719A1 (en) 2011-03-10
JP5964588B2 (en) 2016-08-03
JPWO2011027719A1 (en) 2013-02-04
JP6193439B2 (en) 2017-09-06
CN102575223A (en) 2012-07-11
SG178985A1 (en) 2012-04-27

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