Drug – bio-affecting and body treating compositions – Whole live micro-organism – cell – or virus containing – Bacteria or actinomycetales
Reexamination Certificate
1996-07-10
2001-09-04
Wityshyn, Michael G. (Department: 1651)
Drug, bio-affecting and body treating compositions
Whole live micro-organism, cell, or virus containing
Bacteria or actinomycetales
C426S034000, C426S056000, C426S061000, C426S062000, C435S170000, C435S252900, C435S823000, C435S853000, C424S195160
Reexamination Certificate
active
06284243
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a physiologically functional food having brain function-improving, learning ability-enhancing, and memory-enhancing functions.
BACKGROUND OF THE INVENTION
In recent years, attempts have been made in various fields to investigate substances which enhance brain functions such as learning ability and memory. According to these attempts, the brain function-improving methods so far studied are roughly divided into brain energy metabolism-improving methods in which the action of brain cells is activated through efficient absorption of nutriment into the cells and brain circulation improving methods in which brain cells are supplied with sufficient nutrients and oxygen by improving brain blood circulation. These studies are in progress and drugs having respective pathological actions and therapeutic methods using such drugs are being developed.
On the other hand, &agr;-linolenic acid and docosahexaenoic acid are known as natural food components which have learning function improving effect. It is known that administration of &agr;-linolenic acid improves the correct response ratio in a rat brightness-discrimination learning test (
Seikagaku
(
Biochemistry
), vol.59, p.1235, 1987) and administration of docoeahexaenoic acid improves the same in a rat Y labyrinthine light and shadow discrimination feeding test (JP-A-1-279827; the term “JP-A” as used herein means an “unexamined published Japanese patent application”).
From the standpoint, of the positive incorporation of functions of natural food components, social concern has been directed in recent years toward the development of food products which are designed and processed in such a fashion that their functions can be expressed fully in the living body. Also, because of the increasing aged population, great concern has been directed increasingly toward the development of physiologically functional foods having such functions.
SUMMARY OF THE INVENTION
An object of the present invention is to provide a highly safe, physiologically functional food which can improve brain functions in response to the above demands, thereby effecting learning ability-enhancing and memory-enhancing functions.
This and other objects of the present invention have been attained by a physiologically functional food having brain function-improving, learning ability-enhancing and memory-enhancing functions, which comprises as an active ingredient or ingredients a lactic acid bacterium fermented milk, a lactic acid bacterium and yeast co-fermented milk, or a treated product, or a mixture thereof, optionally also including a pharmaceutically or nutritionally acceptable carrier or diluent.
Furthermore, this and other objects of the present invention have been attained by a method for improving brain function or enhancing learning ability or memory comprising administering to human or animals in need of such improvement or enhancement an effective amount of a physiologically functional food which comprises a lactic acid bacterium fermented milk, a lactic acid bacterium and yeast co-fermented milk, or a treated product thereof, or a mixture thereof.
REFERENCES:
patent: 5149535 (1992-09-01), Meinhardt et al.
patent: 5563069 (1996-10-01), Yang
patent: 5691324 (1997-11-01), Sandyk
patent: 2165655 (1972-07-01), None
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patent: 2489098 (1982-03-01), None
patent: 0061946 (1982-10-01), None
patent: 1512890 (1978-06-01), None
Nokanishi et al, “Studies on Lactose-Ferm. Yeasts. X. Free AA. in the . . . Ferm. Milk Beverages”, Jap J. of Dairy Sci., Abstr. p. A105-A109, 1973.*
Park et al, “Tryptophan Depl. in Normal Volunteers Prod. Select. Impairments in Learning & Memory”, Neuropharmacology 33 (3-4). p 575-588, Abstr. Provided. 1994.*
Gobbetti et al, “The Sourdough Microflora, . . . ”, Applied Microbiol. and Biotech. 41 (4) 1994, See Abstract Only.*
Gobbetti et al, “The Sourdough . . . ”, World J. of Microbiol. & Biotech, 10 (3). 1994. 275-279. See Abstract Only.*
Kennes et al, “Fermentation of Citrate by Lactobacillus” . . . , Appl. Microbiol Biot. 35(3). 1991. See Abstr. Only.*
Kosikowski: “Cheese and Fermented Milk Foods”, 1970, pp. 28-36.
Patent Abstracts of Japan, vol. 17, No. 270, May 26, 1993, & JP 05 009124 (Calpis Food Ind Co Ltd), Jan. 19, 1993.
Masuyama Akihiro
Nomura Masahiko
Yasui Masaaki
Yokogoshi Hidehiko
Calpis Co., Ltd.
Nixon & Vanderhye
Ware Deborah K.
Wityshyn Michael G.
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