RU2018122457A - Композиции и способы повышения или поддержания численности faecalibacterium prausnitzii - Google Patents
Композиции и способы повышения или поддержания численности faecalibacterium prausnitzii Download PDFInfo
- Publication number
- RU2018122457A RU2018122457A RU2018122457A RU2018122457A RU2018122457A RU 2018122457 A RU2018122457 A RU 2018122457A RU 2018122457 A RU2018122457 A RU 2018122457A RU 2018122457 A RU2018122457 A RU 2018122457A RU 2018122457 A RU2018122457 A RU 2018122457A
- Authority
- RU
- Russia
- Prior art keywords
- use according
- paragraphs
- lactic acid
- acid bacterium
- faecalibacterium prausnitzii
- Prior art date
Links
- 241000605980 Faecalibacterium prausnitzii Species 0.000 title claims 4
- 239000000203 mixture Substances 0.000 title claims 4
- 238000000034 method Methods 0.000 title claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 10
- 241000894006 Bacteria Species 0.000 claims 5
- 235000014655 lactic acid Nutrition 0.000 claims 5
- 239000004310 lactic acid Substances 0.000 claims 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims 4
- 210000000936 intestine Anatomy 0.000 claims 3
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 claims 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims 2
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims 2
- 241000194036 Lactococcus Species 0.000 claims 1
- 241000194035 Lactococcus lactis Species 0.000 claims 1
- 241001312559 Lactococcus lactis subsp. lactis CNCM I-1631 Species 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 235000014897 Streptococcus lactis Nutrition 0.000 claims 1
- 235000014048 cultured milk product Nutrition 0.000 claims 1
- 235000021001 fermented dairy product Nutrition 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
-
- 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
-
- 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
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- General Engineering & Computer Science (AREA)
- Virology (AREA)
- Pharmacology & Pharmacy (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Claims (12)
1. Применение по меньшей мере одной молочнокислой бактерии или композиции, содержащей ее или обусловленной ею, для увеличения или поддержания численности Faecalibacterium prausnitzii.
2. Применение по п. 1, для увеличения или поддержания продуцирования бутирата.
3. Применение по п. 1 или 2, где по меньшей мере одна молочнокислая бактерия принадлежит к роду Streptococcus или Lactococcus.
4. Применение по любому из пп. 1-3, где молочнокислая бактерия представляет собой Streptococcus thermophilus или Lactococcus lactis.
5. Применение по любому из пп. 1-4, где молочнокислая бактерия представляет собой Streptococcus thermophilus CNCM I-3862
6. Применение по любому из пп. 1-5, где молочнокислая бактерия представляет собой Lactococcus lactis subsp. lactis CNCM I-1631.
7. Применение по любому из пп. 1-6, где композиция представляет собой ферментированный молочный продукт.
8. Применение по любому из пп. 1-7 для увеличения или поддержания численности Faecalibacterium prausnitzii в кишечнике индивида.
9. Применение по любому из пп. 1-8 для увеличения или поддержания продуцирования бутирата в кишечнике индивида.
10. Способ увеличения или поддержания численности Faecalibacterium prausnitzii в кишечнике индивида, включающий обеспечение индивида композицией, определенной в любом из пп. 1-7.
11. Штамм Streptococcus thermophilus, депонированный в CNCM под номером доступа I-3862.
12. Ферментированный молочный продукт, содержащий штамм Streptococcus thermophilus по п. 11.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2015/081148 WO2017108126A1 (en) | 2015-12-23 | 2015-12-23 | Compositions and methods for increasing or maintaining faecalibacterium prausnitzii populations |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| RU2018122457A true RU2018122457A (ru) | 2020-01-23 |
| RU2018122457A3 RU2018122457A3 (ru) | 2020-01-23 |
| RU2712568C2 RU2712568C2 (ru) | 2020-01-29 |
Family
ID=55071017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2018122457A RU2712568C2 (ru) | 2015-12-23 | 2015-12-23 | Композиции и способы повышения или поддержания численности faecalibacterium prausnitzii |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US10960033B2 (ru) |
| EP (1) | EP3394294B1 (ru) |
| BR (1) | BR112018012866B1 (ru) |
| CA (1) | CA3008932C (ru) |
| ES (1) | ES2806424T3 (ru) |
| MX (1) | MX2018007533A (ru) |
| RU (1) | RU2712568C2 (ru) |
| WO (1) | WO2017108126A1 (ru) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX2022001641A (es) * | 2019-08-09 | 2022-05-03 | Gervais Danone Sa | Composiciones fermentadas y procedimientos de preparacion de las mismas. |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9700586B2 (en) * | 2012-02-28 | 2017-07-11 | Cornell University | Probiotic compositions and methods |
| JP2016511272A (ja) * | 2013-03-05 | 2016-04-14 | レイクスユニフェルシテイト フローニンゲン | 炎症を抑制するためのフィーカリバクテリウム・パラウスニッチィーｈｔｆ−ｆ（ｄｓｍ２６９４３）の使用 |
-
2015
- 2015-12-23 WO PCT/EP2015/081148 patent/WO2017108126A1/en active Application Filing
- 2015-12-23 RU RU2018122457A patent/RU2712568C2/ru active
- 2015-12-23 EP EP15820528.6A patent/EP3394294B1/en active Active
- 2015-12-23 MX MX2018007533A patent/MX2018007533A/es unknown
- 2015-12-23 BR BR112018012866-0A patent/BR112018012866B1/pt active IP Right Grant
- 2015-12-23 CA CA3008932A patent/CA3008932C/en active Active
- 2015-12-23 US US16/064,356 patent/US10960033B2/en active Active
- 2015-12-23 ES ES15820528T patent/ES2806424T3/es active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CA3008932A1 (en) | 2017-06-29 |
| WO2017108126A1 (en) | 2017-06-29 |
| CA3008932C (en) | 2020-10-13 |
| EP3394294A1 (en) | 2018-10-31 |
| MX2018007533A (es) | 2018-09-07 |
| US10960033B2 (en) | 2021-03-30 |
| US20190000893A1 (en) | 2019-01-03 |
| RU2018122457A3 (ru) | 2020-01-23 |
| BR112018012866A2 (pt) | 2018-12-04 |
| EP3394294B1 (en) | 2020-04-22 |
| BR112018012866B1 (pt) | 2023-04-18 |
| ES2806424T3 (es) | 2021-02-17 |
| RU2712568C2 (ru) | 2020-01-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| UA112435C2 (uk) | Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus | |
| EP4257194A3 (en) | Use of microbial communities for human and animal health | |
| BR112014026580A2 (pt) | uso de bactéria do ácido láctico para preparação de produtos alimentícios fermentados com adoçantes naturais aumentados | |
| AR073227A1 (es) | Mejora del crecimiento de bifidobacterias en productos lacteos fermentados | |
| RU2014151746A (ru) | Штаммы lactobacillus | |
| EA201391067A1 (ru) | Пробиотики во фруктовых напитках | |
| EA201390597A1 (ru) | Текстурирующие штаммы молочно-кислых бактерий | |
| UA112413C2 (uk) | Молочнокислі бактерії для йогурту | |
| EA202090863A1 (ru) | Lactobacillus rhamnosus с повышенным продуцированием по диацетилу | |
| WO2019206754A8 (en) | Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probiotic strain | |
| EA201890407A1 (ru) | Бактерии lactobacillus fermentum, уменьшающие концентрацию ацетальдегида | |
| EA201991967A1 (ru) | Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом | |
| EA201891864A1 (ru) | Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов | |
| EA202090441A1 (ru) | Способ получения улучшенного мезофильного ферментированного молочного продукта | |
| RU2018122457A (ru) | Композиции и способы повышения или поддержания численности faecalibacterium prausnitzii | |
| CL2013001791A1 (es) | Metodo para la produccion de un producto lacteo que comprende lactococcus lactis subsp. lactis biovar. diacetylactis; producto lacteo fermentado; uso de dicha bacteria para impartir por lo menos un sabor y aroma a malta a la fuente lactea. | |
| EA201491932A1 (ru) | Устойчивые к ампициллину текстурирующие штаммы молочно-кислых бактерий | |
| RU2011110988A (ru) | Кисломолочный продукт | |
| RU2014108605A (ru) | НОВЫЙ ШТАММ L. bulgaricus, СПОСОБНЫЙ ИНГИБИРОВАТЬ АДГЕЗИЮ ШТАММОВ Н. pylori К ЭПИТЕЛИАЛЬНЫМ КЛЕТКАМ | |
| RU2012131794A (ru) | КОНСОРЦИУМ ПРОБИОТИЧЕСКИХ ШТАММОВ Lactobacillus rhamnosus И Lactobacillus plantarum ДЛЯ ИЗГОТОВЛЕНИЯ БАКТЕРИАЛЬНОГО ПРЕПАРАТА И ЗАКВАСКИ ПРЯМОГО ВНЕСЕНИЯ ДЛЯ ПРОИЗВОДСТВА ФЕРМЕНТИРОВАННОГО МОЛОКА И ФЕРМЕНТИРОВАННОГО СВЕКОЛЬНОГО СОКА | |
| JP2014101288A5 (ru) | ||
| RU2011122291A (ru) | Способ получения ферментированного продукта из пахты | |
| RU2015151351A (ru) | Способ производства мягкого сыра | |
| EA201591232A1 (ru) | Способ получения концентрированной ферментированной молочной основы | |
| MX2015010591A (es) | Composición de medio de cultivo para favorecer el desarrollo y crecimiento de los microorganismos probióticos lactobacillus plantarum y bifidobacterium animalis. |