Title:
USE OF PROCESSED STARCH IN FOOD FOR PREVENTING DENTAL CARIES AND PROCESSED STARCH-CONTAINING FOOD COMPOSITION FOR PREVENTING DENTAL CARIES
Document Type and Number:
WIPO Patent Application WO/2020/080179
Kind Code:
A1
Abstract:
The use of a processed starch for preventing dental caries and a processed starch-containing food composition for preventing dental caries are provided for the purpose of reducing the occurrence of dental caries due to starch use.
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Inventors:
KIM MINJI (JP)
DOI TEPPEI (JP)
SOEJIMA YUKARI (JP)
DOI TEPPEI (JP)
SOEJIMA YUKARI (JP)
Application Number:
PCT/JP2019/039615
Publication Date:
April 23, 2020
Filing Date:
October 08, 2019
Export Citation:
Assignee:
LOTTE CO LTD (JP)
International Classes:
A23L33/125; A23G3/42; A23G4/10; A61K31/718; A61K47/36; A61P1/02
Domestic Patent References:
| WO2002067871A2 | 2002-09-06 | |||
| WO1998054973A1 | 1998-12-10 | |||
| WO2011019045A1 | 2011-02-17 |
Foreign References:
| JPS626580B2 | 1987-02-12 | |||
| JPH07258466A | 1995-10-09 | |||
| JP2002253141A | 2002-09-10 | |||
| JP2006076918A | 2006-03-23 | |||
| JP2007039441A | 2007-02-15 | |||
| JP2000342187A | 2000-12-12 | |||
| JP2007070403A | 2007-03-22 | |||
| JP2001128638A | 2001-05-15 | |||
| JPS59130219A | 1984-07-26 |
Other References:
VULOVIC, M. ET AL.: "ADENTOL ( Natural Sweetner) AND CARIES PREVENTION", STOMATOL. GLAS. SRB., vol. 37, no. 4, 1990, pages 409 - 424
KAMASAKA, H. ET AL.: "Effect of Phosphoryl Oligosaccharides from Potato Starch on Acid Fermentation by Mutans Streptococci", J. DENT. HLTH., vol. 52, 2002, pages 66 - 71
WOO, K.S. ET AL.: "Cross-Linked Resistant Starch: Preparation and Properties", CEREAL CHEM., vol. 79, no. 6, 2002, pages 819 - 825, XP001132662
HALVORSRUD, K. ET AL.: "Effects of Starch on Oral Health: Systematic Review to Inform WHO Guideline", J. DENT. RES., vol. 98, no. l, 3 August 2018 (2018-08-03), pages 46 - 53, XP055703951
MAH, E. ET AL.: "Substitution of Corn Starch with Resistant Starch Type 4 in a Breakfast Bar Decreases Postprandial Glucose and Insulin Responses: A Randomized, Controlled, Crossover Study", CURR. DEV. NUTR., vol. 2, 9 August 2018 (2018-08-09), pages 1 - 6, XP055703956
"Frozen dessert food material, see column of Maltitol "Maltisorb"", JAPAN FOOD SCIENCE, vol. 47, no. 5, 2008, pages 60 - 62
BAE, C.H. ET AL.: "Effects of Phosphorylated Cross-linked Resistant Corn Starch on the Intestinal Microflora and Short Chain Fatty Acid Formation during In Vitro Human Fecal Batch Culture", FOOD SCI. BIOTECHNOL., vol. 22, no. 6, 2013, pages 1649 - 1654, XP055703958
SANG, Y. ET AL.: "Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation", CARBOHYDRATE POLYMERS, vol. 63, 2006, pages 167 - 175, XP025087492, DOI: 10.1016/j.carbpol.2005.07.022
KOBAYASHI, I.: "How to Select the Correct Modified Starch to Improve the Food Texture", OLEOSCIENCE, vol. 15, no. 9, 2015, pages 407 - 414, XP055624259
KAMASAKA, H. ET AL.: "Effect of Phosphoryl Oligosaccharides from Potato Starch on Acid Fermentation by Mutans Streptococci", J. DENT. HLTH., vol. 52, 2002, pages 66 - 71
WOO, K.S. ET AL.: "Cross-Linked Resistant Starch: Preparation and Properties", CEREAL CHEM., vol. 79, no. 6, 2002, pages 819 - 825, XP001132662
HALVORSRUD, K. ET AL.: "Effects of Starch on Oral Health: Systematic Review to Inform WHO Guideline", J. DENT. RES., vol. 98, no. l, 3 August 2018 (2018-08-03), pages 46 - 53, XP055703951
MAH, E. ET AL.: "Substitution of Corn Starch with Resistant Starch Type 4 in a Breakfast Bar Decreases Postprandial Glucose and Insulin Responses: A Randomized, Controlled, Crossover Study", CURR. DEV. NUTR., vol. 2, 9 August 2018 (2018-08-09), pages 1 - 6, XP055703956
"Frozen dessert food material, see column of Maltitol "Maltisorb"", JAPAN FOOD SCIENCE, vol. 47, no. 5, 2008, pages 60 - 62
BAE, C.H. ET AL.: "Effects of Phosphorylated Cross-linked Resistant Corn Starch on the Intestinal Microflora and Short Chain Fatty Acid Formation during In Vitro Human Fecal Batch Culture", FOOD SCI. BIOTECHNOL., vol. 22, no. 6, 2013, pages 1649 - 1654, XP055703958
SANG, Y. ET AL.: "Resistant starches from amylose mutants of corn by simultaneous heat-moisture treatment and phosphorylation", CARBOHYDRATE POLYMERS, vol. 63, 2006, pages 167 - 175, XP025087492, DOI: 10.1016/j.carbpol.2005.07.022
KOBAYASHI, I.: "How to Select the Correct Modified Starch to Improve the Food Texture", OLEOSCIENCE, vol. 15, no. 9, 2015, pages 407 - 414, XP055624259
Attorney, Agent or Firm:
OKABE Yuzuru et al. (JP)
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