Blood uric acid level lowering agent
A uric acid value and lowering agent technology, applied in the directions of antitoxins, pharmaceutical formulations, bone diseases, etc., can solve problems such as the reduction of uric acid value, and achieve the effect of reducing blood uric acid value, good taste, and excellent blood uric acid value.
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Embodiment 1
[0101] (Preparation of starter culture medium)
[0102] 20 g of skim milk powder was dissolved in 200 ml of distilled water and sterilized to prepare a 10 w / v% skim milk powder medium. Inoculate about 0.1 g of 3 types of starter bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis diacetyl mutant) into it, and culture at 37°C for 16 hours.
[0103] (Preparation of Cheese Enzyme Decomposition Product 1)
[0104] Add sterilized water to domestic gouda cheese, add starter culture solution, sodium chloride, and stir, then add protease A "Amano" SD (protease derived from Aspergillus oryzae, manufactured by Amano Enzyme Co., Ltd.), lipase (formerly Gastric esterase, manufactured by Renco New Zealand), was decomposed by shaking at 34°C. After 48 hours, adjust the pH to 4.1 with citric acid, add Molsin F (acid protease derived from Aspergillus saito, manufactured by Kikkoman) and Umamizyme G (protease derived from Aspergill...
Embodiment 2
[0117] (Preparation of Cheese Enzyme Decomposition Product 2)
[0118] Sterilized water was added to domestic cheddar cheese, and the starter culture solution prepared in Example 1 and sodium chloride were added thereto. After stirring, protease A "Amano" SD (from Aspergillus oryzae, Amano Enzyme Co., Ltd.), Lipase (foregastric esterase, manufactured by Renco New Zealand) was decomposed by shaking at 34°C. After 48 hours, the pH was adjusted to 4.1 with citric acid, Newlase R (from Bacillus subtilis, Novo) and UmamizymeG (protease from Aspergillus oryzae, manufactured by Amano Enzyme Co., Ltd.) were added, and shaken at 34°C to decompose. Four days later, the pH was adjusted to 5.0 with sodium hydroxide, and the enzyme was inactivated by heating at 110° C. for 15 minutes to obtain a cheese enzymatic decomposition product. The compounding quantity per 100g of domestic cheddar cheeses is as follows.
[0119] 〔Coordination table〕
[0120] 100g domestic cheddar cheese
[0121]...
Embodiment 3
[0131] (Preparation of Cheese Enzyme Decomposition Product 3)
[0132] Add distilled water to Danish skim cheese (maturation period of 6 months), add the starter culture solution prepared in Example 1, sodium chloride to it, and after stirring, add protease S "Amano" G (derived from Bacillus stearothermophilus Bacillus, Amano Enzyme Co., Ltd.) and shaken at 34°C to decompose. After 48 hours, adjust the pH to 4.1 with citric acid, add Newlase A (from Aspergillus niger, Amano Enzyme Co., Ltd.) and Umamizyme G (protease from Aspergillus oryzae, Amano Enzyme Co., Ltd.), and shake at 34°C to decompose . After 5 days, the pH was adjusted to 5.0 with sodium hydroxide, and the enzyme was deactivated by heating at 110° C. for 15 minutes to obtain a cheese enzymatic decomposition product. The compounding quantity per 100g of Danish skim cheese is as follows.
[0133] 〔Coordination table〕
[0134] Danish skim cheese 100g
[0135] Distilled water 74g
[0136] 20g starter culture liq...
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