Title:
COMPOSITION AND METHOD FOR IMPROVING LINGUISTIC ABILITY AND THE LIKE
Document Type and Number:
WIPO Patent Application WO/2020/100421
Kind Code:
A1
Abstract:
The present invention provides a composition and method for improving linguistic ability, thinking ability, logical ability, insight, visual imaging ability, and/or information processing ability. The present invention provides a composition for improving linguistic ability, thinking ability, logical ability, insight, visual imaging ability, and/or information processing ability, the composition containing a peptide (LNDP) comprising the amino acid sequence NIPPLTQTPVVVPPFLQPE or a salt thereof. The present invention also provides a method.
Inventors:
OHSAWA KAZUHITO (JP)
SATO KOKI (JP)
MIYATA SATOSHI (JP)
HASHIMOTO KOTARO (JP)
SEKI KOHEI (JP)
SATO KOKI (JP)
MIYATA SATOSHI (JP)
HASHIMOTO KOTARO (JP)
SEKI KOHEI (JP)
Application Number:
PCT/JP2019/036730
Publication Date:
May 22, 2020
Filing Date:
September 19, 2019
Export Citation:
Assignee:
ASAHI GROUP HOLDINGS LTD (JP)
ASAHI GROUP FOODS LTD (JP)
ASAHI GROUP FOODS LTD (JP)
International Classes:
A23L33/19; A61K38/10; A61P25/28; C07K7/08
Domestic Patent References:
| WO2011080947A1 | 2011-07-07 |
Other References:
NAKAMURA, FUMIYA: "Effect of tablets containing lactononadecapeptide (NIPPLTQTPVWPPFLQPE) on cognitive function in healthy middle-aged and senior adults", JAPANESE PHARMACOLOGY & THERAPEUTICS, vol. 45, no. 8, 2017, pages 1303 - 1314
OHSAWA, K. ET AL.: "Lactobacillus helveticus-fermented milk containing lactononadecapeptide (NIPPLTQTPVWPPFLQPE) improves cognitive function in healthy middle-aged adults: a randomised, double-blind, placebo-controlled trial", INT. J. FOOD SCI. NUTR., vol. 69, no. 3, 18 August 2017 (2017-08-18) - February 2018 (2018-02-01), pages 369 - 376, XP055708209
ANONYMOUS: "UMIN ID: UMIN000031094", UMIN-CTR, 7 September 2018 (2018-09-07), pages 1 - 8, XP055708213, Retrieved from the Internet [retrieved on 20191107]
OHSAWA, K. ET AL.: "Identification of peptides present in sour milk whey that ameliorate scopolamine-induced memory impairment in mice", INT. J. FOOD SCI. NUTR., vol. 69, no. 1, 23 May 2017 (2017-05-23) - February 2018 (2018-02-01), pages 33 - 45, XP055708216
OHSAWA, K. ET AL.: "Lactobacillus helveticus-fermented milk containing lactononadecapeptide (NIPPLTQTPVWPPFLQPE) improves cognitive function in healthy middle-aged adults: a randomised, double-blind, placebo-controlled trial", INT. J. FOOD SCI. NUTR., vol. 69, no. 3, 18 August 2017 (2017-08-18) - February 2018 (2018-02-01), pages 369 - 376, XP055708209
ANONYMOUS: "UMIN ID: UMIN000031094", UMIN-CTR, 7 September 2018 (2018-09-07), pages 1 - 8, XP055708213, Retrieved from the Internet
OHSAWA, K. ET AL.: "Identification of peptides present in sour milk whey that ameliorate scopolamine-induced memory impairment in mice", INT. J. FOOD SCI. NUTR., vol. 69, no. 1, 23 May 2017 (2017-05-23) - February 2018 (2018-02-01), pages 33 - 45, XP055708216
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
Download PDF: