Title:
FERMENTATION COMPOSITION HAVING IMMUNOMODULATING EFFECT
Document Type and Number:
WIPO Patent Application WO/2006/093267
Kind Code:
A1
Abstract:
Disclosed is a novel composition having immunomodulating effects including an immunoactivating effect and an anti-allergic effect. The composition comprises a sea tangle alone which has been fermented by a lactic acid bacterium or comprises the sea tangle in combination with a sesame and a soybean both which have been fermented by a lactic acid bacterium. The composition enables the nutrients in the composition to be absorbed in good balance, is highly safe and has excellent immunomodulating effects.
Inventors:
NONAKA YUJI (JP)
IZUMI FUMI (JP)
IZUMO TAKAYUKI (JP)
IZUMI FUMI (JP)
IZUMO TAKAYUKI (JP)
Application Number:
PCT/JP2006/304087
Publication Date:
September 08, 2006
Filing Date:
March 03, 2006
Export Citation:
Assignee:
SUNTORY LTD (JP)
NONAKA YUJI (JP)
IZUMI FUMI (JP)
IZUMO TAKAYUKI (JP)
NONAKA YUJI (JP)
IZUMI FUMI (JP)
IZUMO TAKAYUKI (JP)
International Classes:
A61K36/03; A23L1/30; A23L2/52; A23L17/60; A61K35/74; A61K36/06; A61K36/48; A61P11/06; A61P17/00; A61P31/00; A61P31/18; A61P35/00; A61P37/02; A61P37/04; A61P37/08
Domestic Patent References:
| WO2001013925A1 | 2001-03-01 |
Foreign References:
| JP2006050915A | 2006-02-23 | |||
| JP2004313032A | 2004-11-11 | |||
| JP2003000201A | 2003-01-07 | |||
| CN1389228A | 2003-01-08 | |||
| JP2004173692A | 2004-06-24 | |||
| JP2003026582A | 2003-01-29 | |||
| JPH09238647A | 1997-09-16 | |||
| JPH1072362A | 1998-03-17 | |||
| JPH06292529A | 1994-10-21 |
Other References:
IZUMO T. ET AL.: "Gozukon Hakkobutsu no Men'eki Chosetsu Kino I Stress ni yoru Men'eki Teika ni Taisuru Koka", NIPPON NOGEI KAGAKUKAI TAIKAI KOEN YOSHISHU, vol. 2005, 5 March 2005 (2005-03-05), pages 114, XP003004736
NONAKA Y. ET AL.: "Gozukon Hakkobutsu no Men'eki Chosetsu Kino II Hito no Men'eki Kino ni Ataeru Eikyo", NIPPON NOGEI KAGAKUKAI TAIKAI KOEN YOSHISHU, vol. 2005, 5 March 2005 (2005-03-05), pages 114, XP003004737
WADA T.: "GABA Gan'yu Nyusankin Hakko Konbu Chomiryo no Teimi Koka", FOOD RESEARCH, no. 596, 1 February 2005 (2005-02-01), pages 12 - 16, XP003004729
NONAKA Y. ET AL.: "Shokubutsusei Nyusankin no Men'eki Chosetsu Kino no Kento (1)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 58TH, 2004, pages 124, 2F-5A, XP003004730
IZUMO T. ET AL.: "Shokubutsusei Nyusankin no Men'eki Chosetsu Kino no Kento (2)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 58TH, 2004, pages 124, 2F-6A, XP003004735
LEBLANC J.G. ET AL.: "A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment", J. FOOD SCIENCE, vol. 69, no. 8, 2004, pages 246 - 250, XP003004731
ISHII T. ET AL.: "Daizu Hakkobutsu Seibun ni yoru Rat Fukukonai Saibo o Mochiita Histamine Yuri Yokusei Koka", NIPPON YAKUGAKUKAI NENKAI KOEN YOSHISHU, vol. 121ST, no. 4, 2001, pages 174, XP003004732
FUKUDA Y. ET AL.: "Goma to Daizu no Biseibutsu Shori ni yoru Atarashii Kinosei no Hatsugen to Komugiko Seihin eno Riyo", ANNUAL REPORT/ THE IIJIMA MEMORIAL FOUNDATION FOR PROMOTION OF FOOD SCIENCE AND TECHNOLOGY, vol. 1995, 1997, pages 244 - 249, XP003004733
SOU K. ET AL.: "Rorei Mouse ni Okeru Hakko Daizu Nyusankin Baiyobutsu no Chokan Men'eki Fukatsu Sayo", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 57TH, 2003, pages 70, XP003004734
NONAKA Y. ET AL.: "Gozukon Hakkobutsu no Men'eki Chosetsu Kino II Hito no Men'eki Kino ni Ataeru Eikyo", NIPPON NOGEI KAGAKUKAI TAIKAI KOEN YOSHISHU, vol. 2005, 5 March 2005 (2005-03-05), pages 114, XP003004737
WADA T.: "GABA Gan'yu Nyusankin Hakko Konbu Chomiryo no Teimi Koka", FOOD RESEARCH, no. 596, 1 February 2005 (2005-02-01), pages 12 - 16, XP003004729
NONAKA Y. ET AL.: "Shokubutsusei Nyusankin no Men'eki Chosetsu Kino no Kento (1)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 58TH, 2004, pages 124, 2F-5A, XP003004730
IZUMO T. ET AL.: "Shokubutsusei Nyusankin no Men'eki Chosetsu Kino no Kento (2)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 58TH, 2004, pages 124, 2F-6A, XP003004735
LEBLANC J.G. ET AL.: "A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment", J. FOOD SCIENCE, vol. 69, no. 8, 2004, pages 246 - 250, XP003004731
ISHII T. ET AL.: "Daizu Hakkobutsu Seibun ni yoru Rat Fukukonai Saibo o Mochiita Histamine Yuri Yokusei Koka", NIPPON YAKUGAKUKAI NENKAI KOEN YOSHISHU, vol. 121ST, no. 4, 2001, pages 174, XP003004732
FUKUDA Y. ET AL.: "Goma to Daizu no Biseibutsu Shori ni yoru Atarashii Kinosei no Hatsugen to Komugiko Seihin eno Riyo", ANNUAL REPORT/ THE IIJIMA MEMORIAL FOUNDATION FOR PROMOTION OF FOOD SCIENCE AND TECHNOLOGY, vol. 1995, 1997, pages 244 - 249, XP003004733
SOU K. ET AL.: "Rorei Mouse ni Okeru Hakko Daizu Nyusankin Baiyobutsu no Chokan Men'eki Fukatsu Sayo", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 57TH, 2003, pages 70, XP003004734
Attorney, Agent or Firm:
Shamoto, Ichio (Section 206 New Ohtemachi Bldg., 2-1,
Ohtemachi 2-chome, Chiyoda-k, Tokyo 04, JP)
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