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1. (WO2007011222) CHOLESTEROL-LOWERING FOOD ADDITIVE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2007/011222 International Application No.: PCT/NL2006/050180
Publication Date: 25.01.2007 International Filing Date: 14.07.2006
IPC:
C12P 19/18 (2006.01) ,C12P 19/10 (2006.01) ,A23L 1/308 (2006.01) ,A23L 1/054 (2006.01) ,C12N 9/10 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19
Preparation of compounds containing saccharide radicals
18
produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19
Preparation of compounds containing saccharide radicals
04
Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
10
Pullulan
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
29
Modifying nutritive qualities of foods; Dietetic products
307
Reducing nutritive value; Dietetic products with reduced nutritive value
308
Addition of substantially indigestible substances, e.g. dietary fibres
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
05
containing gelling or thickening agents
054
of microbial origin, e.g. xanthan, dextran
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
10
Transferases (2.)
Applicants:
NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO [NL/NL]; Schoemakerstraat 97 NL-2628 VK Delft, NL (AllExceptUS)
VAN GEEL-SCHUTTEN, Gerritdina, Hendrika [NL/NL]; NL (UsOnly)
EMEIS, Josepus, Jan [NL/NL]; NL (UsOnly)
Inventors:
VAN GEEL-SCHUTTEN, Gerritdina, Hendrika; NL
EMEIS, Josepus, Jan; NL
Agent:
VAN WESTENBRUGGE, Andries; Nederlandsch Octrooibureau Postbus 29720 NL-2502 LS Den Haag, NL
Priority Data:
05106520.915.07.2005EP
Title (EN) CHOLESTEROL-LOWERING FOOD ADDITIVE
(FR) ADDITIF ALIMENTAIRE HYPOCHOLESTEROLEMIANT
Abstract:
(EN) Nutritional and pharmaceutical compositions having cholesterol- lowering activities can be produced by incorporating at least 1 wt.% of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an &agr;-anhydroglucose content of at least 80% and a branching percentage of at least 6%. The corresponding glucan preferably has &agr;-1,4 and &agr;-1,6 bonds. The polysaccharide can be produced by a lactic acid bacterium, in particular a Lactobacillus strain.
(FR) La présente invention se rapporte à des compositions nutritives et pharmaceutiques caractérisées par une activité hypercholestérolémiante, qui peuvent être produites par adjonction d'au moins 1 % en poids d'un polysaccharide caractérisé par un poids moléculaire d'au moins 104 Dalton, une teneur en $g(a)-anhydroglucose d'au moins 80 % et un pourcentage d'unités de ramification d'au moins 6 %. Le glucane correspondant possède de préférence des liaisons $g(a)-1,4 et $g(a)-1,6. Le polysaccharide peut être produit par une bactérie de production d'acide lactique, notamment une souche Lactobacillus.
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)