A composition with heart rate reducing property

A mixture and heart rate technology, which is applied to medical preparations containing active ingredients, microorganisms, microorganisms, etc., to achieve the effect of reducing heart rate

Inactive Publication Date: 2009-03-04
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0014] The article of Yamamoto et al. (1996) mentioned above, the article of Fuglsang, A. et al. (2002) and the WO0185984 document all pointed out that although lactic acid bacteria fermented products have blood pressure lowering properties, there is no reason to believe that it is also effective in lowering heart rate. have the same effect

Method used

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  • A composition with heart rate reducing property
  • A composition with heart rate reducing property
  • A composition with heart rate reducing property

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Embodiment Construction

[0027] ingredients

[0028] The food material of the present invention comprises animal milk protein or vegetable protein.

[0029] Preferably, the food material comprises the animal milk proteins listed, for example whole or skim animal milk or milk protein components such as milk casein.

[0030] The food material comprises the vegetable proteins listed, preferably for example cereals, cereal proteins, wheat, wheat proteins, soybeans, defatted soybeans or soybean proteins.

[0031] Products containing peptides or other active ingredients with heart rate-lowering properties

[0032] Here, the fermentation using lactic acid bacteria provides a large number of useful polypeptides or other active ingredients with good heart rate-lowering properties. Therefore, it is not necessary to further purify or concentrate the polypeptide or other active ingredients from the fermented food material; and the fermented food material can be directly packaged and supplied on the market as...

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Abstract

The present invention relates to a mixture with heart rate reducing properties obtained by a fermentation process. The fermentation process involves the use of lactic acid bacteria to ferment a food material comprising animal milk or vegetable protein to obtain a fermented food material comprising an active ingredient having heart rate-lowering properties to produce a mammalian heart rate-lowering and / or heart rate-lowering Changed products.

Description

technical field [0001] The present invention relates to a mixture produced by fermentation. The mixture is fermented by a lactic acid bacterium to obtain a food material, which contains animal milk or vegetable protein, to obtain a fermented food Materials comprising peptides or other heart rate-lowering active ingredients for the manufacture of products capable of reducing heart rate in mammals. technical background [0002] Several reports have clearly established a very strong correlation between a reduction in resting heart rate and improved survival. In the general population, several studies have reported a strong positive association between higher resting heart rates and increased mortality, reporting that 2 to 3 of the observed peaks in male mortality occurred at resting heart rates as high as 1 minute At 88 beats, relative to the rest of the male population in the group whose resting heart rate was below 65 beats per minute, heart rate was associated not only with...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23C11/10C12P21/02A61K38/01A61P9/06A23K1/16A23L1/305A61K35/20A61K36/00A61K38/00A61K38/02C12N9/52C12P21/00C12P21/06
CPCA23Y2220/39A61K35/20A23C2220/202C12R1/225A23L1/3056A61K38/018A61K36/00A61K38/02C12P21/06A23L1/3053A23C9/1234C12N9/52A23C11/106C12P21/00A23K1/1631A23K20/147A23L33/18A23L33/19A61P13/12A61P3/06A61P9/04A61P9/06A61P9/10A61P9/12C12R2001/225C12N1/205A23V2400/147A61K2300/00
Inventor 班奈迪特·佛林巴尔德
Owner CHR HANSEN AS
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