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Title:
YUKO-CONTAINING COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2019/159434
Kind Code:
A1
Abstract:
Yuko or an extract thereof can be suitably used for the sterilization or bacteriostasis of foods, cosmetics, and the like to increase a wide range of antibacterial activities, and in particular, to suppress the growth of bacteria that are major causes of putrefaction, putrified flavor, and food poisoning. Yuko or the extract thereof can also be suitably used for the prevention, amelioration, and treatment of various kinds of diseases to suppress the generation of halitosis-causing bacteria and the growth of bacteria including periodontitis bacteria and cariogenic bacteria. Yuko or the extract thereof can also be suitably used for the prevention, amelioration, and treatment of diabetes, in particular, insulin-resistant diabetes, to effectively ameliorate high-fat diet-induced impaired glucose tolerance. According to the present invention, novel applications have been found for Yuko, which is not well known nationally and is mostly treated as waste.

Inventors:
TSUTSUMI RIE (JP)
SAKAUE HIROSHI (JP)
Application Number:
JP2018/039112
Publication Date:
August 22, 2019
Filing Date:
October 21, 2018
Export Citation:
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Assignee:
TSUTSUMI RIE (JP)
SAKAUE HIROSHI (JP)
International Classes:
A61K36/752; A23L33/105; A61K8/9789; A61P1/00; A61P1/02; A61P3/10; A61P31/04; A61P31/10; A61Q11/00; A61Q19/10
Domestic Patent References:
WO2012008474A12012-01-19
Foreign References:
JPH06253741A1994-09-13
JP2016138066A2016-08-04
JPH11221272A1999-08-17
JP2013071903A2013-04-22
JP2004035424A2004-02-05
JP2009256341A2009-11-05
JPH11171766A1999-06-29
JPH04346933A1992-12-02
JP2000083654A2000-03-28
JP2001278798A2001-10-10
JP2016138070A2016-08-04
JP2007077139A2007-03-29
JP2016088908A2016-05-23
JPH07313119A1995-12-05
JP2014147366A2014-08-21
Other References:
"Analytical method of volatile components of acid juice", REPORT OF THE TOKUSHIMA PREFECTURAL INDUSTRIAL TECHNOLOGY CENTER, vol. 1, 1992, pages 181 - 185, ISSN: 2186-5574
NJOROGE, S. M. ET AL.: "Volatile Components of the Essential Oils from Kabosu, Daidai, and Yuko , Japanese Sour Citrus Fruits", FLAVOUR AND FRAGRANCE JOURNAL, vol. 9, 1994, pages 289 - 297, XP055633737
MIYAKE, YOSHIAKI: "Characteristics of flavonoids in sour citrus fruits of local special products in Japan", JOURNAL FOR THE INTEGRATED STUDY OF DIETARY HABITS, vol. 26, no. 2, 2015, pages 71 - 78
TSUKAYAMA, MASAO ET AL.: "Microwave- Assisted Rapid Extraction of Polymethoxyflavones from Dried Peels of Citrus yuko Hort. ex Tanaka", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 56, no. 6, 2009, pages 359 - 362
SAWAMURA ET AL.: "Studies on organic acids and sugars of sour oranges", vol. 26, no. 11, pages 503 - 507, ISSN: 1367-5727
FAK, F. ET AL.: "The Physico-Chemical Properties of Dietary Fibre Determine Metabolic Responses, Short-Chain Fatty Acid Profiles and Gut Microbiota Composition in Rats Fed Low- and High-Fat Diets", PLOS ONE, vol. 10, no. 5, 2015, pages 1 - 20, XP002752948, ISSN: 1932-6203
DUQUE, A. L. R. F. ET AL.: "An Exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model", FOOD RESEARCH INTERNATIONAL, vol. 84, 2016, pages 160 - 169, XP029528658, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2016.03.028
Attorney, Agent or Firm:
TADA Eiko et al. (JP)
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