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1. WO2022001078 - FLAVONOID FERMENTED PRODUCT, PREPARATION METHOD, AND APPLICATION IN BLOOD SUGAR REGULATION

Publication Number WO/2022/001078
Publication Date 06.01.2022
International Application No. PCT/CN2021/000135
International Filing Date 28.06.2021
IPC
A23L 11/00 2021.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
11Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
A23L 33/18 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
18Peptides; Protein hydrolysates
A23L 33/185 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
185Vegetable proteins
A23L 33/21 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
A61K 36/48 2006.1
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
36Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
18Magnoliophyta (angiosperms)
185Magnoliopsida (dicotyledons)
48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
A61P 3/10 2006.1
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
3Drugs for disorders of the metabolism
08for glucose homeostasis
10for hyperglycaemia, e.g. antidiabetics
CPC
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 33/185
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
185Vegetable proteins
A23L 33/21
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
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
A23Y 2220/29
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
2220Lactobacillus
29Delbrueckii
A23Y 2240/75
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
2240Streptococcus, lactococcus
75Thermophilus
Applicants
  • 济南瑞隆安生物技术有限公司 JINAN RUILONGAN BIOTECHNOLOGY CO., LTD. [CN]/[CN]
  • 山东省药学科学院 SHANDONG ACADEMY OF PHARMACEUTICAL SCIENCES [CN]/[CN]
Inventors
  • 刘飞 LIU, Fei
  • 王锐 WANG, Rui
  • 陈勉 CHEN, Mian
  • 马文靖 MA, Wenjing
  • 袁丹丹 YUAN, Dandan
  • 郑亚军 ZHENG, Yajun
  • 陈磊 CHEN, Lei
  • 李倩 LI, Qian
  • 张晓元 ZHANG, Xiaoyuan
  • 张艳艳 ZHANG, Yanyan
Agents
  • 济南舜源专利事务所有限公司 JINAN SHUNYUAN PATENT AGENCY CO., LTD.
Priority Data
202010631726.003.07.2020CN
Publication Language Chinese (zh)
Filing Language Chinese (ZH)
Designated States
Title
(EN) FLAVONOID FERMENTED PRODUCT, PREPARATION METHOD, AND APPLICATION IN BLOOD SUGAR REGULATION
(FR) PRODUIT DE FLAVONOÏDES FERMENTÉ, PROCÉDÉ DE PRÉPARATION ET APPLICATION DANS LA RÉGULATION DE LA GLYCÉMIE
(ZH) 一种黄酮发酵物及其制备方法和在血糖调节中的应用
Abstract
(EN) Provided is a flavonoid fermented product, a preparation method thereof and an application in blood sugar regulation, relating to the technical field of medicine. The fermentation method comprises: inoculating Lactobacillus bulgaricus and Streptococcus thermophilus in a sterilized soybean hull to perform first-stage static fermentation, followed by inoculating Kluyveromyces marxianus with aeration and stirring to perform second-stage fermentation. In the method of the present invention, the raw material is inexpensive and easily available, and only a few process steps are required. A composition prepared from a specific ratio of the fermented product obtained by means of the method, soybean protein, collagen peptide and soluble dietary fiber has an improved effect of lowering fasting blood sugar.
(FR) L'invention concerne un produit de flavonoïdes fermenté, son procédé de préparation et une application dans la régulation de la glycémie, se rapportant au domaine technique de la médecine. Le procédé de fermentation comprend : l'inoculation de Lactobacillus bulgaricus et de Streptococcus thermophilus dans une cosse de soja stérilisée pour effectuer une fermentation statique de premier niveau, suivie de l’inoculation de Kluyveromyces marxianus sous ventilation et agitation pour effectuer une fermentation de second niveau. Dans le procédé de la présente invention, la matière première est peu coûteuse et facilement disponible, et très peu d’étapes de traitement sont nécessaires. Une composition préparée selon un rapport spécifique du produit fermenté obtenu au moyen du procédé, de la protéine de soja, du peptide de collagène et d’une fibre alimentaire soluble a un effet de réduction de la glycémie à jeun amélioré.
(ZH) 本发明提供一种黄酮发酵物及其制备方法和在血糖调节中的应用,涉及医药技术领域。所述发酵方法包括:在灭菌豆皮中接种保加利亚乳杆菌和嗜热链球菌进行一阶静态发酵,然后接种马克思克鲁维酵母通气搅拌进行二阶发酵。本发明的方法原料价格低廉易得,工艺步骤少,获得的发酵物与大豆蛋白、胶原肽和可溶性膳食纤维以特定比例制备成组合物后具有较好的降空腹血糖功效。
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