Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Using a micro-organism to make a protein or polypeptide
Reexamination Certificate
2007-10-16
2007-10-16
Marx, Irene (Department: 1651)
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Using a micro-organism to make a protein or polypeptide
C435S252900, C435S068100, C426S061000, C426S063000, C424S093450
Reexamination Certificate
active
10310628
ABSTRACT:
There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods or beverages. Lactic acid bacteria ofLactobacillus helveticushaving specific bacteriological properties, the bacteria, when cultured in a medium of animal milk containing 9 wt % solid of non-fat milk, producing tripeptides Val-Pro-Pro and Ile-Pro-Pro in an amount of 60 μg in terms of Val-Pro-Pro per ml medium, and the bacteria exhibiting extracellular proteinase activity of not lower than 400 U/OD590. Lactobacillus helveticusCM4 strain (deposited at National Institute of Bioscience and Human-Technology Agency of Industrial Science and Technology, deposition number FERM BP-6060). A fermented milk product obtained by fermenting an animal milk with these lactic acid bacteria.
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Ishida Yuu
Kawakami Natsue
Yada Hirokazu
Yamamoto Naoyuki
Calpis Co., Ltd.
Darby & Darby
Marx Irene
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