Title:
GLUTINOUS RICE FERMENTATION EXTRACT AND ANTI-ECZEMA APPLICATION THEREOF
Document Type and Number:
WIPO Patent Application WO/2023/051029
Kind Code:
A1
Abstract:
The present invention provides a glutinous rice fermentation extract, a composition containing the glutinous rice fermentation extract, and an application of the glutinous rice fermentation extract in anti-inflammatory, anti-allergy, anti-irritation and/or itching-relieving aspects. The composition containing the glutinous rice fermentation extract can be a medicine, health food or a skin external preparation. The glutinous rice fermentation extract is prepared by the method comprising the following steps: (a) crushing, cooking and saccharifying glutinous rice, adding saccharomycetes and wheat koji for wine mash fermentation to obtain wine mash; (b) adding wheat bran and rice husks, uniformly stirring, inoculating with solid-state seed grains and composite microbial strains to carry out vinegar fermented grain solid-state layered fermentation to obtain vinegar fermented grains; (c) taking vinegar brine naturally seeping from the bottom of the vinegar fermented grains to obtain vinegar brine; and (d) carrying out resin separation and elution on the vinegar brine to obtain a vinegar brine extract.
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Inventors:
ZHAO YA (CN)
ZHU LE (CN)
HONG JING (CN)
JIA HAIDONG (CN)
LI GUOQUAN (CN)
LI XIN (CN)
YANG LEYUN (CN)
ZHU LE (CN)
HONG JING (CN)
JIA HAIDONG (CN)
LI GUOQUAN (CN)
LI XIN (CN)
YANG LEYUN (CN)
Application Number:
PCT/CN2022/110495
Publication Date:
April 06, 2023
Filing Date:
August 05, 2022
Export Citation:
Assignee:
SHANGHAI JAHWA UNITED CO LTD (CN)
International Classes:
A61K8/9794; A61K36/899; A61P17/04; A61P17/18; A61P37/08; A61Q19/00; C12J1/04
Foreign References:
| CN113855609A | 2021-12-31 | |||
| CN113855765A | 2021-12-31 | |||
| CN107012065A | 2017-08-04 | |||
| CN111166701A | 2020-05-19 | |||
| CN110577871A | 2019-12-17 | |||
| JP2004217584A | 2004-08-05 | |||
| JPH07252158A | 1995-10-03 |
Other References:
QINGPING XU, TAO WENYI, AO ZONGHUA: "Analysis of the Source of Antioxidant Compounds in Zhenjiang Vinegar", FOOD AND FERMENTATION INDUSTRIES, vol. 31, no. 3, 30 May 2005 (2005-05-30), pages 33 - 36, XP093053232, ISSN: 0253-990X
TING XIA, JIAHUI YAO, YU ZHENG, MIN WANG: "Progress in Research on Antioxidant Effect and Active Components of Traditional Vinegar", FOOD SCIENCE, vol. 38, no. 13, 1 January 2017 (2017-01-01), CN , pages 285 - 290, XP093053236, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-201713046
ZHAO CHAOYA, XIA TING, DU PENG, DUAN WENHUI, ZHANG BO, ZHANG JIN, ZHU SHENGHU, ZHENG YU, WANG MIN, YU YONGJIAN: "Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process", MOLECULES, vol. 23, no. 11, pages 2949, XP093053237, DOI: 10.3390/molecules23112949
TING XIA, JIAHUI YAO, YU ZHENG, MIN WANG: "Progress in Research on Antioxidant Effect and Active Components of Traditional Vinegar", FOOD SCIENCE, vol. 38, no. 13, 1 January 2017 (2017-01-01), CN , pages 285 - 290, XP093053236, ISSN: 1002-6630, DOI: 10.7506/spkx1002-6630-201713046
ZHAO CHAOYA, XIA TING, DU PENG, DUAN WENHUI, ZHANG BO, ZHANG JIN, ZHU SHENGHU, ZHENG YU, WANG MIN, YU YONGJIAN: "Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process", MOLECULES, vol. 23, no. 11, pages 2949, XP093053237, DOI: 10.3390/molecules23112949
Attorney, Agent or Firm:
SHANGHAI PATENT & TRADEMARK LAW OFFICE, LLC (CN)
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