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1. WO2019021175 - LACTOFERRICIN AND LACTOFERRAMPIN FOR TREATING INFECTIONS

Publication Number WO/2019/021175
Publication Date 31.01.2019
International Application No. PCT/IB2018/055496
International Filing Date 24.07.2018
IPC
A61K 38/40 2006.1
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
38Medicinal preparations containing peptides
16Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
17from animals; from humans
40Transferrins, e.g. lactoferrins, ovotransferrins
A61P 31/00 2006.1
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
31Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
CPC
A23K 10/30
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
KFODDER
10Animal feeding-stuffs
30from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
A23K 20/147
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
KFODDER
20Accessory food factors for animal feeding-stuffs
10Organic substances
142Amino acids; Derivatives thereof
147Polymeric derivatives, e.g. peptides or proteins
A23L 33/105
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
105Plant extracts, their artificial duplicates or their derivatives
A23L 33/17
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
A23L 33/18
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
18Peptides; Protein hydrolysates
A23L 33/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
40Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
Applicants
  • BICT S.R.L. [IT]/[IT]
Inventors
  • RAPACIOLI, Silvia
  • VERGA, Roberto
  • MAZZEI, Emma
  • ZUCCHINALI, Stefano
Agents
  • ADV IP S.R.L.
Priority Data
10201700008540926.07.2017IT
Publication Language English (en)
Filing Language Italian (IT)
Designated States
Title
(EN) LACTOFERRICIN AND LACTOFERRAMPIN FOR TREATING INFECTIONS
(FR) LACTOFERRICINE ET LACTOFERRAMPINE POUR LE TRAITEMENT D'INFECTIONS
Abstract
(EN) A composition is disclosed for the treatment of infections caused by pathogenic agents, such as bacteria, fungi, or yeasts. In particular, the composition according to the invention comprises a synergistic association of two peptides, namely lactoferricin and lactoferrampin, which has been shown to be significantly active against such pathogenic agents.
(FR) L'invention concerne une composition pour le traitement d'infections provoquées par des agents pathogènes, tels que des bactéries, des champignons ou des levures. En particulier, la composition selon l'invention comprend une association synergique de deux peptides, à savoir de la lactoferrine et de la lactoferrampine, qui s'est avérée être significativement active contre de tels agents pathogènes.
Latest bibliographic data on file with the International Bureau