WO1989008405A1 - Nutrient composition and method for the preparation thereof - Google Patents
Nutrient composition and method for the preparation thereof Download PDFInfo
- Publication number
- WO1989008405A1 WO1989008405A1 PCT/SE1989/000114 SE8900114W WO8908405A1 WO 1989008405 A1 WO1989008405 A1 WO 1989008405A1 SE 8900114 W SE8900114 W SE 8900114W WO 8908405 A1 WO8908405 A1 WO 8908405A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- nutrient composition
- mixture
- nutrient
- flour
- lactobacilli
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
Definitions
- the present invention relates to a nutrient compo ⁇ sition for administration to patients, inter alia for feeding by tube, and for use as a health drink, or as a nutrient for horses, as well as to a method for the preparation of such a nutrient composition.
- the nutrient can affect the composition of the patient's intestinal flora which frequently is disturbed in newly operated patients, and this may sometimes result in symptoms of poisoning. This applies especially to patients who have been or are being treated with antibiotics.
- a further field of application where there is a need for specific nutrients is horse-racing. Horses, under stress, for example in connection with a race, frequently contract diarrhoea, which may affect their performance.
- Present-day nutrient compositions used for feeding by tube substantially consist of fractionated food components recombined according to the recommendations of dieticians.
- the known nutrient compositions suffer from a number of shortcomings.
- the nutrient composition according to the invention is also high- ly suitable for administration to horses before a race for the prevention of diarrhoea.
- a further object of the invention is to provide a method of preparing a nutrient composition for admi ⁇ nistration to patients, inter alia for feeding by tube, or for use as a health drink.
- the nutrient composition according to the inven ⁇ tion comprises a fermented cereal-based product, enzymes and, optionally, further nutrient components, in combina ⁇ tion with lactobacilli.
- the method according to the invention is charac ⁇ terised in that cereal flour is mixed with water and ⁇ -amylase, and that the mixture is brought to the boil under agitation, allowed to cool and mixed with ⁇ -glucanase which is allowed to act until the viscosity of the mixture has decreased to below 0.020 Pas, where ⁇ upon the mixture is fermented.
- a patient who is fed by tube can be supplied with the suitable lactobacilli in basically three different ways, viz. (i) the desired lactobacillus can be utilised for fermenting the product; (ii) a lactobacillus culture can be added separately to the fermented product; and (iii) the lactobacillus culture and the rest of the nutrient composition can be ad ⁇ ministered separately.
- the lactobacillus desired in the final product is preferably used already for fermenting the product, whereby there is conveniently obtained a fermented product containing the desired culture, without necessi ⁇ tating the addition of further bacteria cultures.
- the lactobacilli supplied not only have a favourable effect on the patient's intestinal flora; they also contribute to reducing the viscocity of the nutrient composition during the fermentation process. Proteins are degraded to short dextrins and amino acids. ⁇ -Glucanes are degraded by the enzyme ⁇ -glucanase. The result is a readily digested product which is rich in flavour and has adequate shelf life.
- the fermenting ability of the lactobacilli is utilised, and at the same time the patient's need of viable lactobacilli is satisfied.
- lactobacillus cultures selected are special cultures which in vitro have certain characteristics significant to the contemplated use. Suitable cultures are obtained by extracting and isolating lactobacilli that have established themselves in the intestine of healthy persons. The following characteristics are taken into account in selecting a suitable pro- duction strain: the ability to ferment oat-flour the specific growth rate the ability to rapidly reduce pH during the fermenta ⁇ tion process - suitable final pH upon fermentation the acid fermentation pattern from glucose survival upon freeze-drying
- a preferred culture is an isolate of intestine-spe- cific Lactobacillus reuteri and a preparation of lipase enzymes stimulating the production of antimicrobial substances (reuterine) by said lactobacillus.
- Other useful organisms are, for example, Lactobacillus fermentum, L. acidofilus, L. alimentarius, L. brevis sp. lindneri, L. plantarum, L. leuconostoc and L. dextranicum.
- the basis of the nutrient composition is cereal flour. It has surprisingly been found that especially a suspension of oat-flour in water is an ideal basis for lactic acid fermentation. Of all cereals, oat has the best amino acid balance, and the lipid fraction contains the maximum amount of polar lipids. It has been shown, by works in progress, that this lipid type has a favourable effect on the gastric mucosa. In countries in which there is a shortage of oats, also other cereals, such as corn, may however be used.
- the composition can be mixed with soya flour before fermentation to supplement the protein and fat contents.
- the cereal flour is suspended in water, and ⁇ -amylase is added, either in the form of malt flour, pure ⁇ -amylase, or in the form of ⁇ -amy- lase-containing microorganisms.
- the suspension is brought to the boil under agitation to the suitable temperature which, if it is an oat suspension, is maximally 95°C.
- the suspension is allowed to cool about 50°C, whereupon ⁇ -glucanase is added which is allowed to act for 1-2 hours at about 50 C, where- upon the viscosity has decreased to about 0.020 Pas.
- the cereal flour can also be treated with various proteases in order to degrade the proteins therein.
- the product be then enriched with soya flour.
- the mixture is mixed with a suitable bacteria culture, preferably the lactobacillus culture that is to be present in the final composition, and fermented ' at a temperature that should lie between 30 and 40°C.
- a suitable bacteria culture preferably the lactobacillus culture that is to be present in the final composition
- fermented ' at a temperature that should lie between 30 and 40°C.
- the composition according to the invention may be used either as it is, in the form of an aqueous solution, or the aqueous solution can be concentrated and diluted immediately before use. Such a solution has an estimated shelf life of about 8 days at cooling temperature.
- the nutrient solution can be freeze- dried and then dissolved in water before use.
- An additionally improved shelf life is obtained if the cereal flour, preferably the oat-flour is defatted before use by extraction in a solvent, such as ethanol or supercri ⁇ tical carbon dioxide, whereupon the resulting oil, after emulsifying and spray-drying is recycled to the product after freeze-drying.
- the method described above thus gives a fermented nutrient composition which is optimal for enteral nutrition and which contains physiologically active cells of a specially selected lactobacillus culture in high concentration. Furthermore, the product gives a rapid colonisation in the small intestine.
- the preferred freeze-drying imparts to the nutrient composition a much increased resistance to fat oxidation, whereby a satisfactory shelf life is obtained.
- the solution was administered to patients under intensive care for nutritional dis ⁇ orders and sepsis due to colonisation of aerobic intes ⁇ tinal bacteria.
- both patients were apathetic because no previous treatment had proved successful.
- the nutrient preparation according to the invention can be used also as a supplementary nourishment in general, for example in the form of a health drink.
- oat-flour 34 g oat-flour (Mp oat-flour, product name) are suspended in 100 g water together with 3.4 g malt flour alternatively 1 g pure ⁇ -amylase. The oat-flour suspension is brought to the boil under agitation to 95 C whereupon it is allowed to cool to about
- ⁇ -glucanase (calculated on the amount of oat-flour) is added and allowed to act for 1-2 hours at 50 C, whereby the viscosity is decreased to about 0.020 Pas. After that, the suspension is enriched with soya flour.
- a lactobacillus culture is added, selected with due regard to the characteristics mentioned in the general part of the specification, whereupon the suspension is fermented at, for example, 37°C for 20 hours.
- further fat, sodium, vitamin A, vitamin D, riboflavin, vitamin B fi , folic acid and ascorbic acid and, optionally, also potassium and calcium are added.
- the product prepared in this manner has the energy and nutrient contents stated in Table 1.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Hematology (AREA)
- Medicinal Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Obesity (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- General Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Diabetes (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT89903838T ATE90185T1 (en) | 1988-03-09 | 1989-03-09 | NUTRITIONAL COMPOSITION AND METHODS OF PRODUCTION. |
JP1503510A JPH088846B2 (en) | 1988-03-09 | 1989-03-09 | Nutrient composition and method for producing the same |
DK214790A DK171057B1 (en) | 1988-03-09 | 1990-09-07 | Nutrient preparation, and process for producing it |
NO903906A NO178321C (en) | 1988-03-09 | 1990-09-07 | Process for the preparation of a food material |
FI904425A FI98192C (en) | 1988-03-09 | 1990-09-07 | Process for preparing a nutritional composition |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE8800822A SE463796B (en) | 1988-03-09 | 1988-03-09 | PROCEDURES FOR PREPARING A NUTRITIONAL COMPOSITION AND THEREFORE PREPARED NUTRITIONAL COMPOSITION |
SE8800822-2 | 1988-03-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1989008405A1 true WO1989008405A1 (en) | 1989-09-21 |
Family
ID=20371620
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/SE1989/000114 WO1989008405A1 (en) | 1988-03-09 | 1989-03-09 | Nutrient composition and method for the preparation thereof |
Country Status (9)
Country | Link |
---|---|
US (1) | US5190755A (en) |
EP (1) | EP0415941B1 (en) |
JP (1) | JPH088846B2 (en) |
DE (1) | DE68907057T2 (en) |
DK (1) | DK171057B1 (en) |
FI (1) | FI98192C (en) |
NO (1) | NO178321C (en) |
SE (1) | SE463796B (en) |
WO (1) | WO1989008405A1 (en) |
Cited By (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1991017672A1 (en) * | 1990-05-18 | 1991-11-28 | Hannu Salovaara | Food product containing dietary fiber and method of making said product |
EP0641217A4 (en) * | 1991-01-22 | 1993-11-17 | Boatwright Doyle W | Amylase-electrolyte oral rehydration method and apparatus. |
EP0634106A1 (en) * | 1993-07-15 | 1995-01-18 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
US5458893A (en) * | 1992-03-06 | 1995-10-17 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
US5474932A (en) * | 1991-07-25 | 1995-12-12 | Probi Ab | Intestine colonizing strains of lactobacilli |
WO2000070972A1 (en) * | 1999-05-21 | 2000-11-30 | Probi Ab | New composition |
WO2001059147A1 (en) * | 2000-02-10 | 2001-08-16 | Pierre Fabre Dermo-Cosmetique | PROTEIN AND OAT β GLUCAN HYDROLYSATE FOR USE IN COSMETOLOGY AND METHOD FOR MAKING SAME |
WO2002018442A1 (en) * | 2000-08-29 | 2002-03-07 | Probi Ab | Stabilisation of immunoglobulins at a low ph |
KR100376954B1 (en) * | 1995-07-31 | 2003-07-18 | 프로비 에이비 | Lactobacillus colonized in the intestine |
US6699517B2 (en) | 1997-11-28 | 2004-03-02 | Compagnie Gervais Danone | Method for preparing food products by fermenting soy milk with streptococcus thermophilus |
US20110020523A1 (en) * | 2008-07-15 | 2011-01-27 | Pepsico, Inc. | Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment |
US8846029B2 (en) | 2005-09-28 | 2014-09-30 | Nordisk Rebalance A/S | Treatment of IBD and IBS using both probiotic bacteria and fermented cereal as treatment effectors |
USRE46718E1 (en) * | 2003-04-04 | 2018-02-20 | Probi Ab | Compositions comprising Lactobacillus plantarum strains in combination with tannin and new Lactobacillus plantarum strains |
CZ307473B6 (en) * | 2016-07-01 | 2018-10-03 | Vysoká škola chemicko-technologická v Praze | A method of preparation of a powder, prebiotic, gluten-free and lactose-free product from waste fruit |
US10428395B2 (en) * | 2005-10-11 | 2019-10-01 | Probiotical S.P.A. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
EP3685673A1 (en) | 2019-01-22 | 2020-07-29 | Katjes Fassin GmbH. + Co. Kommanditgesellschaft | Vegan chocolate |
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---|---|---|---|---|
US5468491A (en) * | 1994-01-11 | 1995-11-21 | Targan; Ronald G. | Method for producing oat extract |
US5518710A (en) * | 1994-01-11 | 1996-05-21 | University Of Saskatchewan | Methods for extracting cereal β-glucans |
US5656268A (en) * | 1995-04-21 | 1997-08-12 | Sorodsky; Michael | Biological product |
US5902578A (en) * | 1996-03-25 | 1999-05-11 | Abbott Laboratories | Method and formula for the prevention of diarrhea |
SE511025C2 (en) | 1997-10-03 | 1999-07-26 | Probi Ab | Horse feed product comprising Lactobacillus plantarum JI: 1 and Lactobacillus plantarum JI: 1 and use thereof |
FR2771600B1 (en) * | 1997-11-28 | 2000-06-09 | Gervais Danone Co | PREPARATION OF FOOD PRODUCTS BY FERMENTATION OF A MIXTURE OF SOY JUICE AND CEREAL HYDROLYSAT BY STREPTOCOCCUS THERMOPHILUS |
US6283294B1 (en) * | 1999-09-01 | 2001-09-04 | Biogaia Biologics Ab | Enclosed living cell dispensing tube |
US20020153508A1 (en) * | 2000-06-29 | 2002-10-24 | Lynch Matthew Lawrence | Cubic liquid crystalline compositions and methods for their preparation |
EP1208752A1 (en) * | 2000-11-24 | 2002-05-29 | Societe Des Produits Nestle S.A. | Cereal product containing hydrolysed, acidified and heat treated fibre product |
US20030091716A1 (en) * | 2001-11-09 | 2003-05-15 | Simpey Kuramoto | Stable homogeneous drink composition including particulate cereal product |
BRPI0409228A (en) * | 2003-04-02 | 2006-03-28 | Cargill Inc | improved dietary fiber containing materials comprising low molecular weight glucan |
KR100572730B1 (en) * | 2003-12-29 | 2006-04-24 | 웅진식품주식회사 | Manufacturing method of functional drinks from plum and grain fermentation |
CN101163414A (en) * | 2005-01-31 | 2008-04-16 | 麒麟益力多新时代健康食品股份有限公司 | Food or drug comprising lactic acid bacterium containing mineral |
PT103582B (en) | 2006-10-06 | 2008-08-22 | Joana Mafalda Patricio Inacio | PRE-FERMENTED SYMBIOTIC MATRIX BASED ON A SUSPENSION OF OXYGEN AND ENCAPSULATED PROBIOTICS, PROCESS OF OBTAINING AND USING THEIR USE |
US20100015306A1 (en) * | 2008-07-15 | 2010-01-21 | Pepsico, Inc. | Method for Preparing a Low Viscosity Whole Grain Flour Slurry |
US20100040732A1 (en) * | 2008-08-18 | 2010-02-18 | Vdf Futureceuticals, Inc. | Compositions and Methods for Fermented Nutraceuticals |
US20100178400A1 (en) * | 2009-01-13 | 2010-07-15 | Pepsico, Inc. | Method of Preparing a Whole Grain Beverage |
CA2787544C (en) | 2010-01-28 | 2019-07-09 | Ab-Biotics S.A. | Probiotic composition for use in the treatment of bowel inflammation |
CN106668835A (en) * | 2015-11-06 | 2017-05-17 | 北京康爱营养科技股份有限公司 | Enteral nutrient for oncotherapy and preparation method thereof |
CN106890312A (en) * | 2015-12-18 | 2017-06-27 | 北京康爱营养科技股份有限公司 | A kind of Elental suitable for liver cancer patient and preparation method thereof |
US20180327792A1 (en) * | 2017-05-10 | 2018-11-15 | The Quaker Oats Company | Fermented Hydrolyzed Plant-Origin Material |
CN107334875A (en) * | 2017-08-30 | 2017-11-10 | 南宁学院 | A kind of medicinal liquor for treating diarrhoea and preparation method thereof |
WO2019103198A1 (en) | 2017-11-24 | 2019-05-31 | 주식회사 고바이오랩 | Lactobacillus fermentum kbl 375 strain and use thereof |
BR112020022749A2 (en) | 2018-05-09 | 2021-03-02 | Ko Biolabs, Inc. | strain of lactobacillus paracasei and its use |
MX2020012594A (en) | 2018-05-23 | 2021-04-28 | Ko Biolabs Inc | Lactobacillus gasseri kbl697 strain and use thereof. |
WO2023135274A1 (en) | 2022-01-14 | 2023-07-20 | Nordic Rebalance A/S | Compositions for treatment of a fatty liver or fibrotic liver disease |
WO2024017920A1 (en) | 2022-07-18 | 2024-01-25 | Nordic Rebalance A/S | Composition comprising fermented cereal gruel |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2194672A (en) * | 1938-04-25 | 1940-03-26 | Clarence M Porter | Method of producing a food product having a high lactic acid, enzyme, and vitamin content |
US2452534A (en) * | 1945-02-10 | 1948-11-02 | Nelson Littell | Production of biochemically processed liquid base material for food products |
US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
-
1988
- 1988-03-09 SE SE8800822A patent/SE463796B/en not_active IP Right Cessation
-
1989
- 1989-03-09 US US07/571,635 patent/US5190755A/en not_active Expired - Lifetime
- 1989-03-09 JP JP1503510A patent/JPH088846B2/en not_active Expired - Fee Related
- 1989-03-09 DE DE89903838T patent/DE68907057T2/en not_active Expired - Lifetime
- 1989-03-09 WO PCT/SE1989/000114 patent/WO1989008405A1/en active IP Right Grant
- 1989-03-09 EP EP89903838A patent/EP0415941B1/en not_active Expired - Lifetime
-
1990
- 1990-09-07 FI FI904425A patent/FI98192C/en not_active IP Right Cessation
- 1990-09-07 NO NO903906A patent/NO178321C/en not_active IP Right Cessation
- 1990-09-07 DK DK214790A patent/DK171057B1/en not_active IP Right Cessation
Patent Citations (3)
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US2194672A (en) * | 1938-04-25 | 1940-03-26 | Clarence M Porter | Method of producing a food product having a high lactic acid, enzyme, and vitamin content |
US2452534A (en) * | 1945-02-10 | 1948-11-02 | Nelson Littell | Production of biochemically processed liquid base material for food products |
US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
Non-Patent Citations (4)
Title |
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PATENT ABSTRACTS OF JAPAN, Vol 10, No 112, C-342, Abstract of JP 60-241848, publ 1985-11-30 * |
PATENT ABSTRACTS OF JAPAN, Vol 10, No 120, C-343, Abstract of JP 60-248131, publ 1985-12-07 * |
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Cited By (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1991017672A1 (en) * | 1990-05-18 | 1991-11-28 | Hannu Salovaara | Food product containing dietary fiber and method of making said product |
EP0641217A4 (en) * | 1991-01-22 | 1993-11-17 | Boatwright Doyle W | Amylase-electrolyte oral rehydration method and apparatus. |
EP0641217A1 (en) * | 1991-01-22 | 1995-03-08 | BOATWRIGHT, Doyle, W. | Amylase-electrolyte oral rehydration method and apparatus |
US5474932A (en) * | 1991-07-25 | 1995-12-12 | Probi Ab | Intestine colonizing strains of lactobacilli |
US5458893A (en) * | 1992-03-06 | 1995-10-17 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
EP0634106A1 (en) * | 1993-07-15 | 1995-01-18 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
KR100376954B1 (en) * | 1995-07-31 | 2003-07-18 | 프로비 에이비 | Lactobacillus colonized in the intestine |
US6699517B2 (en) | 1997-11-28 | 2004-03-02 | Compagnie Gervais Danone | Method for preparing food products by fermenting soy milk with streptococcus thermophilus |
WO2000070972A1 (en) * | 1999-05-21 | 2000-11-30 | Probi Ab | New composition |
US7311932B1 (en) | 1999-05-21 | 2007-12-25 | Probi Ab | Composition |
WO2001059147A1 (en) * | 2000-02-10 | 2001-08-16 | Pierre Fabre Dermo-Cosmetique | PROTEIN AND OAT β GLUCAN HYDROLYSATE FOR USE IN COSMETOLOGY AND METHOD FOR MAKING SAME |
FR2804972A1 (en) * | 2000-02-10 | 2001-08-17 | Fabre Pierre Dermo Cosmetique | HYDROLYSAT OF PROTEINS AND BETA GLUCANES OF OATS USEFUL IN COSMETOLOGY AND METHOD FOR THE PRODUCTION THEREOF |
US7220409B2 (en) | 2000-08-29 | 2007-05-22 | Probi Ab | Stabilization of immunoglobulins at low pH |
WO2002018442A1 (en) * | 2000-08-29 | 2002-03-07 | Probi Ab | Stabilisation of immunoglobulins at a low ph |
USRE46718E1 (en) * | 2003-04-04 | 2018-02-20 | Probi Ab | Compositions comprising Lactobacillus plantarum strains in combination with tannin and new Lactobacillus plantarum strains |
US8846029B2 (en) | 2005-09-28 | 2014-09-30 | Nordisk Rebalance A/S | Treatment of IBD and IBS using both probiotic bacteria and fermented cereal as treatment effectors |
US8900570B2 (en) | 2005-09-28 | 2014-12-02 | Nordisk Rebalance A/S | Treatment of IBD and IBS using both probiotic bacteria and fermented cereal as treatment effectors |
US9205114B2 (en) | 2005-09-28 | 2015-12-08 | Nordisk Rebalance A/S | Probiotic fermented cereal compositions and methods for treatment of gastrointestinal diseases caused by pro-inflammatory bacteria |
US10286026B2 (en) | 2005-09-28 | 2019-05-14 | Nordic Rebalance A/S | Probiotic fermented cereal compositions and methods for treatment of gastrointestinal diseases caused by pro-inflammatory bacteria |
US10428395B2 (en) * | 2005-10-11 | 2019-10-01 | Probiotical S.P.A. | Method for the preparation of anallergic probiotic bacterial cultures and related use |
US20110020523A1 (en) * | 2008-07-15 | 2011-01-27 | Pepsico, Inc. | Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment |
CZ307473B6 (en) * | 2016-07-01 | 2018-10-03 | Vysoká škola chemicko-technologická v Praze | A method of preparation of a powder, prebiotic, gluten-free and lactose-free product from waste fruit |
EP3685673A1 (en) | 2019-01-22 | 2020-07-29 | Katjes Fassin GmbH. + Co. Kommanditgesellschaft | Vegan chocolate |
WO2020152112A1 (en) | 2019-01-22 | 2020-07-30 | Katjes Fassin Gmbh. + Co. Kommanditgesellschaft | Vegan chocolate |
EP3685673B1 (en) | 2019-01-22 | 2021-04-14 | Katjes Fassin GmbH. + Co. Kommanditgesellschaft | Vegan chocolate |
Also Published As
Publication number | Publication date |
---|---|
JPH03505520A (en) | 1991-12-05 |
FI904425A0 (en) | 1990-09-07 |
DE68907057T2 (en) | 1994-01-20 |
EP0415941B1 (en) | 1993-06-09 |
SE8800822D0 (en) | 1988-03-09 |
AU620858B2 (en) | 1992-02-27 |
FI98192B (en) | 1997-01-31 |
DK214790A (en) | 1990-09-07 |
JPH088846B2 (en) | 1996-01-31 |
DE68907057D1 (en) | 1993-07-15 |
NO903906L (en) | 1990-09-07 |
US5190755A (en) | 1993-03-02 |
NO178321C (en) | 1996-03-13 |
DK171057B1 (en) | 1996-05-13 |
FI98192C (en) | 1997-05-12 |
NO178321B (en) | 1995-11-27 |
SE8800822L (en) | 1989-09-10 |
SE463796B (en) | 1991-01-28 |
NO903906D0 (en) | 1990-09-07 |
DK214790D0 (en) | 1990-09-07 |
AU3298089A (en) | 1989-10-05 |
EP0415941A1 (en) | 1991-03-13 |
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