WO2001072124A1 - Regulateurs ou inhibiteurs de croissance bacterienne contenant 1,5-d-anhydrofructose - Google Patents
Regulateurs ou inhibiteurs de croissance bacterienne contenant 1,5-d-anhydrofructose Download PDFInfo
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- WO2001072124A1 WO2001072124A1 PCT/JP2001/000354 JP0100354W WO0172124A1 WO 2001072124 A1 WO2001072124 A1 WO 2001072124A1 JP 0100354 W JP0100354 W JP 0100354W WO 0172124 A1 WO0172124 A1 WO 0172124A1
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- acid
- sodium
- salts
- anhydrofructose
- chelating agent
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7004—Monosaccharides having only carbon, hydrogen and oxygen atoms
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/02—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms
- A01N43/04—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom
- A01N43/06—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom five-membered rings
- A01N43/08—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom five-membered rings with oxygen as the ring hetero atom
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
Definitions
- the present invention relates to an agent and a use for inhibiting or inhibiting the growth of bacteria using 1,5-D-anhydroflux I. More specifically, the present invention relates to an agent and use for effectively inhibiting or inhibiting bacterial growth by using 1,5-D-anhydrofructose together with an antioxidant and a chelating agent.
- 1,5-D-Anhydrofructose is produced by the action of ⁇ -1,4-glucan lyase, which is present in microorganisms such as basidiomycetes and plant tissues such as red algae, using starch or starch hydrolyzate as a substrate.
- ⁇ -1,4-glucan lyase which is present in microorganisms such as basidiomycetes and plant tissues such as red algae
- starch or starch hydrolyzate as a substrate.
- An object of the present invention is based on a novel finding that 1,5-D-anhydrofructose exerts an effect of suppressing or inhibiting bacterial growth at a lower concentration in combination with an antioxidant and / or a chelating agent.
- An object of the present invention is to provide a use of 1,5-D-anhydroflux for inhibiting or inhibiting bacterial growth in the presence of an antioxidant and ⁇ or a chelating agent.
- a bacterial growth inhibitor or inhibitor which is characterized by containing Further, according to the present invention, the above object and advantages of the present invention are, secondly, that 1,5-D in the presence of at least one compound selected from the group consisting of antioxidants and chelating agents. —Achieved by the use of anhydrofructose to control or inhibit bacterial growth.
- the present invention when various bacteria are cultured in the presence of 1,5-D-anhydrofructose with either an antioxidant or a chelating agent, the same bacteria containing neither an antioxidant nor a chelating agent can be obtained. Compared with the culture in the presence of 1,5-D-anhydrofruc 1 ⁇ 1 concentration, a significant increase in the inhibitory or inhibitory effect on bacterial growth is observed. In addition, the combination of both antioxidants and chelators with 1,5-D-anhydrofructoses enhances the effect especially.
- the agent of the present invention can be directly mixed into products to be preserved such as foods, beverages, pharmaceuticals, cosmetics, detergents, and the like, or can be used separately during packaging of the products separately from these products. It can also be used when present.
- agar medium 0.25% yeast extract, 0.5% polypeptone, glucose 1.0%, soft agar 1.5%, pH 6.5. After inoculation, the cells were cultured at 37 until colonies were formed. Then, agar medium of the above composition containing 1.0% sodium ascorbate and 1.0% 1,5-D-anhydrofruc 1 ⁇ -isase was isolated from the colonies using a sterilized toothpick. The agar medium having the above composition and containing 1.0% of 1,5-D-anhydrofructose without sodium was inoculated.
- Controls consisted of the same medium without sodium ascorbate and 1,5-D-anhydroflux] and 1,5-D-anhydrofructose containing 1.0% sodium ascorbate. The same medium was used. Proliferation ability was determined by culturing overnight at 37, and then visually observing the formed colonies. Table 2 shows the results.
- Table 2 shows the following. Sodium ascorbate 1.0% has no growth inhibitory activity against any bacteria, 1,5-D-anhydrofructose 1.0% has some growth inhibitory effect, but sodium ascorbate The growth inhibitory or inhibitory effect is further enhanced in the presence of 1.0%.
- Table 3 shows the results of a similar experiment conducted using sodium erythorbate, which is an isomer of sodium ascorbate and is known to have antioxidant activity, instead of sodium ascorbate. Table 3
- Soil colonies are detected, but have apparent growth inhibition.
- Soil colony detected, but apparent growth inhibition.
- BHA and BHT each independently exhibited antibacterial activity, and in particular, exhibited a growth inhibitory effect against Gram-positive bacteria against any of the tested bacteria.
- 1,5-D-anhydrofluc It can be seen that the bacterial growth inhibitory effect is increased in the presence of 1.0% coexistence. 1,5-D_anhydrofructoses had a low growth inhibitory effect on Gram-negative bacteria, and the minimum growth inhibitory concentration was 3.0% or more for all the tested bacteria.
- antioxidants such as sodium ascorbate, sodium erythorbate, BHA and BHT
- Table 5 shows the results. Table 5 also shows the results of culturing with the addition of each chelating agent, 1,5-D-anhydrofructose, and sodium ascorbate and sodium erythorbate having antioxidant activity. Cultures without any chelating agent, 1,5-D-anhydrofructose, sodium ascorbate, or sodium erythorbate were used as controls.
- the bacterial strains used in this study are the same as those listed in Table 1.
- the agar medium, bacterial inoculation method, culture conditions, and growth ability determination method used are the same as those shown in Tables 2 and 3.
- Soil colony detected, but apparent growth inhibition.
- Table 5 shows the following. Comparing 1 to 12, each chelating agent alone has no growth inhibitory ability against any bacteria at the concentration used in the test, and 1,5-D_anhydrofructoses 1.0% It has a growth inhibitory effect, but it can be seen that the growth inhibitory effect or the inhibitory effect is enhanced in the presence of each chelating agent. Comparison of 1, 13 and 19 shows that, similarly to the results shown in Tables 2 and 3, sodium ascorbate and sodium erythorbate alone do not inhibit bacterial growth. However, comparing 8-12 with 14-18 and 20-24, the bacterial growth inhibitory effect of the combination of the chelating agent and 1,5-D-anhydrofructose was higher than that of sodium ascorbate.
- antioxidants for food additives are preferably used.
- the following can be mentioned as examples.
- ascorbic acid and its sodium, potassium, calcium and fatty acid esters erythorbic acid and its sodium, potassium, calcium and fatty acid esters
- ⁇ -tocopherol, 3-tocopherol artcopherol, ⁇ -tocopherol
- DHA docosahexanoic acid
- EPA eicosapentaenoic acid
- EDTA ethylenediaminetetraacetic acid
- examples of the chelating agent in the present invention include all substances having chelating activity.
- chelating agents for food additives are preferably used as foods and drinks.
- the following can be mentioned as examples.
- citric acid and its sodium, potassium and calcium salts polyphosphoric acid and its sodium, potassium and calcium salts
- malic acid and its sodium, potassium and calcium salts dalconic acid and its sodium salts
- Potassium and calcium salts tartaric acid and its sodium, potassium and calcium salts.
- the ratio of 1,5-D-anhydrofructose to the chelating agent and the antioxidant varies depending on the type of the chelating agent and the antioxidant.
- Each of the chelating agent and antioxidant Preferably it is 0.01 to 100 parts by weight, more preferably 0.1 to 10 parts by weight.
- the agent of the present invention can contain other inert carriers and auxiliary agents in addition to the chelating agent, antioxidant and 1,5-D-anhydrofructoose.
- inert carriers examples include starch, maltodextrin, cyclodextrin, roasted dextrin, sugars such as sucrose, glucose, maltose, and lactose, carboxymethylcellulose, agar, agar decomposed products, carrageenan 'Dalcomannan' Power Thickening polysaccharides such as bean gum and xanthan gum, wheat flour, rice flour, corn flour and other cereal flours, defatted soybeans, skim milk powder, proteins such as corn protein, and, in liquid or gel form, water in addition to the above substances And liquid substances such as alcohol at normal temperature and normal pressure.
- sugars such as sucrose, glucose, maltose, and lactose
- carboxymethylcellulose agar, agar decomposed products
- carrageenan 'Dalcomannan' Power Thickening polysaccharides such as bean gum and xanthan gum, wheat flour, rice flour, corn flour and other cereal flours, defatted soybeans, skim milk
- the adjuvant examples include various acids such as adipic acid, propionic acid, sorbic acid, succinic acid, benzoic acid, carbonic acid, and nitrite, and salts thereof.
- the agent of the present invention can be in various dosage forms, for example, solutions, granules, powders, tablets, suspensions, gels and the like.
- Example 1 and Comparative Examples 1-3 shelf life test by storage
- Example 1 15 g of sodium ascorbate, 15 g of 1,5-D-anhydrofructoses, and 15 g of Comparative Example 1 were 1 kg of flour, 30 g of salt, and 300 g of water. — D—Anhydrofluk! 15 g of glucose, 15 g of glucose in Comparative Example 2, and 15 g of sodium ascorbate and 15 g of glucose in Comparative Example 3 were added to produce a raw udon using a roll mill. Both were stored at room temperature (22 to 30), and the number of general bacteria present in 1 g was measured over time. Table 6 shows the results. Table 6
- Example 2 contained 10 g of sodium ascorbate and 10 g of 1,5-D-anhydrofructose
- Comparative Example 4 contained 1 g , 5—D-anhydrofructose, 10 g of glucose for Comparative Example 5, 10 g of sodium ascorbate, and 10 g of glucose for Comparative Example 6. After stirring uniformly, both were mixed at 25 and 80% humidity. And the number of viable general bacteria contained in 1 g was measured. Table 7 shows the results. Table 7
- a solution prepared by adding water to 100 g of sugar, 10 g of brown sugar, 300 g of plum vinegar, 50 g of kelp extract powder, and 30 g of salt to make 1.0 L was used as a seasoning liquid. Thickness l cm to sl Seasoning solution lO OmL was added to 100 g of the cucumbers, and 2 g of sodium erythosorbate and 10 g of 1,5-D-anhydrofructoses were obtained in Example 3, and 1 g of Comparative Example 7 was 1-Og of 5-D-anhydrofructose, 10 g of glucose in Example 8, 2 g of sodium erythorpic acid, and 10 g of glucose in Comparative Example 9 were sealed. Ten packs were prepared for each of Example 3 and Comparative Examples 7, 8, and 9, and after storing at room temperature (at 22 to 30), the number of packs filled with gas was measured over time. Table 8 shows the results. Table 8
- Glycerin 50 g
- propylene glycol 40 g
- sorbitan monostearate 20 g
- ethanol 100 g
- citric acid 10 g
- purified water 700 g
- Example 4 10 g of sodium ascorbate and 10 g of 1,5-D-anhydrofructose were added.
- Comparative Example 10 10 g of 1,5-D-anhydrofructose was added.
- 10 g of trehalose was added to Example 11, and 10 g of sodium ascorbate and 10 g of trehalose were added to Comparative Example 12 and sufficiently dissolved by stirring while heating.
- Example 5 After peeling 1 kg of boiled potatoes, they were crushed using a wooden stick to make mashed potatoes.
- 10 g of salt 5 g of pepper, 50 g of mayonnaise, 10 Oml of milk, 5 g of sodium citrate and 10 g of 1,5-D-anhydrofructose were added in Example 5.
- Comparative Example 13 was added with 10 g of 1,5-D-anhydrofructose, Comparative Example 14 with 10 g of glucose, Comparative Example 15 with 5 g of sodium citrate and 10 g of glucose. After stirring, both were stored at 25 and a humidity of 80%, and the number of general viable bacteria contained in 1 g was measured. The results are shown in Table 10.
- Example 6 contained 2 g of sodium polyphosphate and 10 g of 1,5-D-anhydrofructose
- Comparative Example 16 contained 2 g of sodium polyphosphate and 10 g of glucose.
- Example 7 includes sodium malate 5 g and 1,5-D-anhydrofruc 1 ⁇ 10 g, Comparative Example 17 5 g of sodium malate and 10 g of glucose were added, and after stirring evenly, both were stored at 25: and 80% humidity and contained in 1 g. The number of general viable bacteria was measured. The results are shown in Table 12. Table 1 2
- Example 9 After peeling 1 kg of boiled potatoes, they were crushed using a wooden stick to make mashed potatoes. In addition to 10 g of salt, 5 g of pepper, 50 g of mayonnaise and 100 ml of milk, in Example 9, 5 g of sodium tartrate and 10 g of 1,5-D-anhydrofructose were used. In Comparative Example 19, 5 g of sodium tartrate and After adding 10 g of glucose and stirring uniformly, both were stored at 25 and 80% humidity, and the number of viable bacteria contained in 1 g was measured. Table 14 shows the results. Table 14
- Example 15 contains 1,5-D-anhydrofluc! ⁇ 1.0%, sodium ascorbate 1.0%, Comparative Example 20: 1,5-D-anhydrofructoses 1.0%, Comparative Example 21: sodium ascorbate 1. After adding 0% and stirring uniformly, the mixture was stored at 25 and humidity of 80%, and the number of general viable bacteria contained in 1 g was measured. The results are shown in Table 20. Table 20
- Example 16 The liquid preparation of Example 16 was freeze-dried by a known method to prepare a powder preparation.
- Example 18 (powder preparation) The liquid preparation of Example 16 was spray-dried by a method known per se to prepare a powder preparation.
- Example 18 The powder preparation of Example 18 was granulated by a method known per se to prepare a condylar preparation which was easily dissolved in water.
- Example 20 The liquid preparation of Example 20 was freeze-dried by a method known per se to prepare a powder preparation.
- Example 20 The liquid preparation of Example 20 was concentrated by a method known per se, and then spray-dried to prepare a powder preparation.
- Example 23 The powder preparation of Example 23 was granulated by a method known per se to prepare a condylar preparation which was easily dissolved in water.
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Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2001227076A AU2001227076A1 (en) | 2000-03-28 | 2001-01-19 | Bacterial growth regulators or inhibitors with the use of 1,5-d-anhydrofructose |
EP01901471A EP1269845B1 (en) | 2000-03-28 | 2001-01-19 | Bacterial growth regulators or inhibitors with the use of 1,5-d-anhydrofructose |
JP2001570093A JP5005870B2 (ja) | 2000-03-28 | 2001-01-19 | 1,5−d−アンヒドロフルクトースを用いる細菌の増殖抑制ないし阻止剤 |
DE60118156T DE60118156D1 (de) | 2000-03-28 | 2001-01-19 | 1,5-d-anhydrofructose enthaltende regulatoren oder inhibitoren von bakteriellem wachstum |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000087905 | 2000-03-28 | ||
JP2000/87905 | 2000-03-28 | ||
JP2000094791 | 2000-03-30 | ||
JP2000/94791 | 2000-03-30 |
Publications (1)
Publication Number | Publication Date |
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WO2001072124A1 true WO2001072124A1 (fr) | 2001-10-04 |
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Application Number | Title | Priority Date | Filing Date |
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PCT/JP2001/000354 WO2001072124A1 (fr) | 2000-03-28 | 2001-01-19 | Regulateurs ou inhibiteurs de croissance bacterienne contenant 1,5-d-anhydrofructose |
Country Status (8)
Country | Link |
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US (1) | US20030161862A1 (ja) |
EP (1) | EP1269845B1 (ja) |
JP (1) | JP5005870B2 (ja) |
CN (1) | CN1419411A (ja) |
AT (1) | ATE320712T1 (ja) |
AU (1) | AU2001227076A1 (ja) |
DE (1) | DE60118156D1 (ja) |
WO (1) | WO2001072124A1 (ja) |
Cited By (5)
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JP2009091293A (ja) * | 2007-10-09 | 2009-04-30 | Kao Corp | 抗菌剤組成物 |
CN103130851A (zh) * | 2012-12-19 | 2013-06-05 | 上海交通大学 | 一种从萝卜皮中分离制备四种天竺葵素衍生物的方法 |
JP2017225365A (ja) * | 2016-06-21 | 2017-12-28 | アサマ化成株式会社 | 果実生ペースト用保存剤、果実生ペーストの製造方法及び果実生ペースト |
JP2020525423A (ja) * | 2017-07-06 | 2020-08-27 | ディーエスエム アイピー アセッツ ビー.ブイ.Dsm Ip Assets B.V. | 新規な使用 |
JP2020138955A (ja) * | 2019-02-26 | 2020-09-03 | 武 只野 | 経口静菌組成物及び同経口静菌組成物を含む認知症改善剤 |
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AU2001290133A1 (en) * | 2000-09-27 | 2002-04-08 | Danisco A/S | Antimicrobial agent |
GB0126186D0 (en) * | 2001-10-31 | 2002-01-02 | Danisco | Use |
JP2009527559A (ja) * | 2006-02-24 | 2009-07-30 | マリンクロッド・インコーポレイテッド | 二官能性レソルシノール、チオレソルシノールおよびジチオレソルシノール誘導体金属キレート形成性結合体 |
CN105662956A (zh) * | 2016-01-29 | 2016-06-15 | 李�杰 | 一种用于皮肤消毒的洗手液的制备方法 |
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ATE362717T1 (de) * | 2000-01-31 | 2007-06-15 | Nihon Starch Co Ltd | Verfahren zur herstellung von lebensmitteln mit guter haltbarkeitsqualitaet sowie lebensmittelkonservierungsstoffe |
-
2001
- 2001-01-19 WO PCT/JP2001/000354 patent/WO2001072124A1/ja active IP Right Grant
- 2001-01-19 CN CN01807316A patent/CN1419411A/zh active Pending
- 2001-01-19 AU AU2001227076A patent/AU2001227076A1/en not_active Abandoned
- 2001-01-19 EP EP01901471A patent/EP1269845B1/en not_active Expired - Lifetime
- 2001-01-19 JP JP2001570093A patent/JP5005870B2/ja not_active Expired - Lifetime
- 2001-01-19 DE DE60118156T patent/DE60118156D1/de not_active Expired - Lifetime
- 2001-01-19 AT AT01901471T patent/ATE320712T1/de not_active IP Right Cessation
- 2001-01-19 US US10/239,746 patent/US20030161862A1/en not_active Abandoned
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009091293A (ja) * | 2007-10-09 | 2009-04-30 | Kao Corp | 抗菌剤組成物 |
CN103130851A (zh) * | 2012-12-19 | 2013-06-05 | 上海交通大学 | 一种从萝卜皮中分离制备四种天竺葵素衍生物的方法 |
CN103130851B (zh) * | 2012-12-19 | 2015-09-09 | 上海交通大学 | 一种从萝卜皮中分离制备四种天竺葵素衍生物的方法 |
JP2017225365A (ja) * | 2016-06-21 | 2017-12-28 | アサマ化成株式会社 | 果実生ペースト用保存剤、果実生ペーストの製造方法及び果実生ペースト |
JP2020525423A (ja) * | 2017-07-06 | 2020-08-27 | ディーエスエム アイピー アセッツ ビー.ブイ.Dsm Ip Assets B.V. | 新規な使用 |
JP7114847B2 (ja) | 2017-07-06 | 2022-08-09 | ディーエスエム アイピー アセッツ ビー.ブイ. | 新規な使用 |
JP2020138955A (ja) * | 2019-02-26 | 2020-09-03 | 武 只野 | 経口静菌組成物及び同経口静菌組成物を含む認知症改善剤 |
JP7320167B2 (ja) | 2019-02-26 | 2023-08-03 | 武 只野 | 経口静菌組成物 |
Also Published As
Publication number | Publication date |
---|---|
EP1269845B1 (en) | 2006-03-22 |
US20030161862A1 (en) | 2003-08-28 |
DE60118156D1 (de) | 2006-05-11 |
ATE320712T1 (de) | 2006-04-15 |
CN1419411A (zh) | 2003-05-21 |
AU2001227076A1 (en) | 2001-10-08 |
JP5005870B2 (ja) | 2012-08-22 |
EP1269845A1 (en) | 2003-01-02 |
EP1269845A4 (en) | 2005-01-12 |
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