INACTIVATION COMPOSITION OF FOOD POISONING BACTERIUM

Title:

INACTIVATION COMPOSITION OF FOOD POISONING BACTERIUM

Document Type and Number:

Japanese Patent JP2004269420

Kind Code:

A

Abstract:

To obtain an inactivation composition of food poisoning bacteria comprising an enzymically hydrolyzed product of ovomucin as an active ingredient.

The enzymically hydrolyzed products (2.0 kDa-70.0 kDa average molecular weight) obtained by reacting ovomucin with one or more kinds of proteases selected from serine protease, papain, metalloproteinase, trypsin and pepsin exhibit strong inactivation action on food poisoning bacteria (one or more kinds of bacteria selected from enterotoxigenic Escherichia coli, pathogenic Escherichia coli, cell invasive Escherichia coli, vero toxin-producing Escherichia coli, pathogenic vibrio bacterium, Bacillus dysentericus, Pseudomonas aeruginosa and Pseudomonas cepacia).

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Inventors:

KONISHI RYOKO
HATTORI MAKOTO
KUDO YUKIKO
KOBAYASHI KAZUO
ISHIHARA NORIYUKI
OKUBO TSUTOMU
REKA RAJU JUNEJA

Application Number:

JP2003062075A

Publication Date:

September 30, 2004

Filing Date:

March 07, 2003

Export Citation:

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Assignee:

TAIYO KAGAKU KK
KONISHI RYOKO
KUDO YUKIKO

International Classes:

A23K10/14; A23K10/20; A23K20/147; A23K20/189; A61K35/54; A61K35/57; A61K38/00; A61K38/01; A61P31/04; (IPC1-7): A61K38/00; A23K1/16; A23K1/165; A61K35/54; A61P31/04

Attorney, Agent or Firm:

Yohei Kobayashi

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