Bacillus natto culture extract

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing oxygen-containing organic compound

Reexamination Certificate

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C435S252500

Reexamination Certificate

active

07435565

ABSTRACT:
ABacillus nattoculture is treated with chitosan, and then filtered, concentrated, and dried. According to this method, aBacillus nattoculture extract containing nattokinase and 1 μ/g or less of vitamin K2/g dry weight is obtained.

REFERENCES:
patent: 6420145 (2002-07-01), Sumi
patent: 6537543 (2003-03-01), Minakawa
patent: 6669971 (2003-12-01), Kato et al.
patent: 6730504 (2004-05-01), Takaoka
patent: 7018630 (2006-03-01), Takaoka
patent: 11-346714 (1999-12-01), None
Anthony, “Soy and Cardiovascular Disease: Cholesterol Lowering and Beyond,” J. Nutr., 2000, pp. 662S-663S, vol. 130, American Society for Nutritional Sciences.
Computer WPIDS Derwent Abstract 1996-42191313[42] JP08208512, Aug. 18, 1996.
Fujita et al., “Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a popular Soybean Fermented Food in Japan,” Biochemical and Biophysical Research Communications, Dec. 30, 1993, pp. 1340-1347, vol. 197, No. 3.
Ichishima et al., “Spore Fatty Acid Composition inBacillus natto, A Food Microorganism,” Food Chemistry, 1982, pp. 1-9, vol. 8, Applied Science Publishers Ltd., England.
Maruyama et al., “Effect of Natto Diet on Blood Pressure,” http://www.jafra.gr.jp/sumi5-e.html (Basic and Clinical Aspects of Japanese Traditional Food Natto II, 1998, 1-3).
Nishimura et al., “Natto diet was apparently effective in a case of incipient central retinal vein occlusion,” Ganka Rinsho Ihou, 1994, pp. 53-57, vol. 88, No. 9 (partial translation provided).
Sumi et al., “A Novel Fibrinolytic Enzyme (nattokinase) in the Vegetable Cheese Natto; a typical and popular soybean food in the Japanese diet,” Experientia, 1987, pp. 1110-1111, vol. 43, Birkhauser Verlag, CH-4010 Basel/Switzerland.
Sumi et al., “A Novel Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese “Natto”,” Fibrinolysis, International Journal of Fibrinolysis and Thrombolysis, 1988, p. 67, vol. 2, Suppl. 1, TNO Corporate, The Netherlands, Dr. C. Kluft and Dr. F. Haverkate, Eds.
Sumi et al., “Enhancement of the Fibrinolytic Activity in Plasma by Oral Administration of Nattokinase,” Acta Haematol, 1990, pp. 139-143, vol. 1990, S. Karger AG, Basel, Switzerland.
Sumi et al., “Fibrinolytic Effect of the Japanese Traditional Food “Natto” (Nattokinase),” http://www.jafra.gr.jp/sumi4-e.html (Thromb. Haemostas, 1989, p. 549, vol. 62).
Suzuki et al., “Dietary supplementation of fermented soybean, natto, suppresses intimal thickening and modulates the lysis of mural thrombi after endothelial injury in rat femoral artery,” Life Sciences, 2003, pp. 1289-1298, vol. 73, Elsevier Science Inc.
Wei-Qiang Sun, et al.“Tyrosinase Reaction/Chitosan Adsorption for Removing Phenols from Wastewater” Biotechnology Progress, 1922, vol. 8, No. 3, pp. 179-186.
Seikagaku jiten (Glossary for Biochemistry), 2ndedition, Japanese Biochemical Society, Nov. 22, 1990, Tokyo Kagaku Dojin Co., Ltd. pp. 1343-1344.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Bacillus natto culture extract does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Bacillus natto culture extract, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bacillus natto culture extract will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-3999732

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.