COMPOSITION FOR PREVENTING OR IMPROVING INFLAMMATION INCLUDING EXTRACT OF SEED OF NEW SOYBEAN CULTIVAR SCEL-1

Title:

COMPOSITION FOR PREVENTING OR IMPROVING INFLAMMATION INCLUDING EXTRACT OF SEED OF NEW SOYBEAN CULTIVAR SCEL-1

Document Type and Number:

WIPO Patent Application WO/2020/009290

Kind Code:

A1

Abstract:

Provided are a composition for preventing or improving inflammation, the composition including an extract of a seed of soybean Glycine max (L.) Merrill cultivar SCEL-1, and a method of preventing occurrence of inflammation in a subject or improving inflammation in a subject, the method including injecting the composition to a subject.

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Inventors:

CHOI YONGSOO (KR)
KIM JIN-CHUL (KR)
KIM SU-NAM (KR)
KANG KYUNGSU (KR)
YANG SEUNG-HOON (KR)
PARK KEUNWAN (KR)
LEE HEE JU (KR)
SONG DAE-GEUN (KR)
CHA KWANG-HYUN (KR)
JEON JOO YEONG (KR)
KIM CHANG GEON (KR)
MOON JUNG KYUNG (KR)
CHOI MAN SOO (KR)
PARK SOO KWON (KR)
JEONG NAM HEE (KR)

Application Number:

PCT/KR2018/015454

Publication Date:

January 09, 2020

Filing Date:

December 06, 2018

Export Citation:

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Assignee:

KOREA INST SCI & TECH (KR)
REPUBLIC KOREA MAN RURAL DEV ADMIN (KR)

International Classes:

A61K36/48; A23L33/105; A61K8/49; A61K8/60; A61K8/9789; A61K31/353; A61K31/7048; A61P29/00; A61Q19/00

Foreign References:

US8377424B2	2013-02-19
KR101862265B1	2018-05-29

Other References:

KANAMOTO, Y. ET AL.: "A black soybean seed coat extract prevents obesity and glucose intolerance by up-regulating uncoupling proteins and down- regulating inflammatory cytokines in high-fat diet-fed mice", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 59, 2011, pages 8985 - 8993, XP055588032, DOI: 10.1021/jf201471p
ITO, C. ET AL.: "Characterisation of proanthocyanidins from black soybeans: Isolation and characterisation of proanthocyanidin oligomers from black soybean seed coats", FOOD CHEMISTRY, vol. 141, 2013, pages 2507 - 2512, XP028678893, DOI: 10.1016/j.foodchem.2013.05.039
LEE, C. C. ET AL.: "Comprehensive phenolic composition analysis and evaluation of Yak-Kong soybean (Glycine max) for the prevention of atherosclerosis", FOOD CHEMISTRY, vol. 234, 4 March 2017 (2017-03-04), pages 486 - 493, XP055673313

Attorney, Agent or Firm:

Y.P.LEE, MOCK & PARTNERS (KR)

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