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Composition for lowering serum uric acid level

A technology for serum uric acid and composition, applied in the field of lactic acid bacteria and yeast strains, can solve the problems of weakening food taste, difficulty in accurately limiting purine intake, impossible to follow for a long time, etc.

Inactive Publication Date: 2006-08-02
OTSUKA PHARM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, precise restriction of purine intake is extremely difficult, and restriction of purine acid intake will make it difficult to maintain the nutritional balance provided by food
In addition, restriction of purine intake requires restriction of intake of inosinic acid, a type of purine known as a flavoring ingredient, thereby impairing the taste of food
As a result, it is nearly impossible to follow a purine-restricted diet for extended periods of time

Method used

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  • Composition for lowering serum uric acid level
  • Composition for lowering serum uric acid level

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0362] (1) Experiment of the purine decomposition ability of the microorganism of the present invention

[0363] The purine decomposing ability of the microorganisms of the present invention was evaluated according to the following method.

[0364] (1-a) Microbes of the present invention (ONRIC b0185 (FERM BP-10004), ONRICb0193 (FERM BP-10005), ONRIC b0195 (FERM BP-10006) and ONRICb0223 (FERM BP-10007)) and used for anaerobic culture An oxygen adsorbent (AnaeroPack, manufactured by Mitsubishi Gas Chemical Co., Ltd.) was placed in a sealed container and anaerobically cultured at 28° C. for 48 hours using MRS medium for lactic acid bacteria strains and YM medium for yeast strains. After culturing, microorganisms were collected by centrifuging the culture solution at 3000 rpm for 10 minutes at 4°C. Two ml of a 0.1 M potassium phosphate solution (pH 7.0) containing inosine and guanosine at a concentration of 1.25 mM was added to each microorganism thus cultured. The microbial su...

Embodiment 2

[0399] In this example, food-induced hyperuricemia model animals were produced according to the method described in Clinical Toxicology 13(1), 47-74(1978), and the microorganisms of the present invention were studied according to the method described below on the model Effect of serum uric acid levels in animals.

[0400] The microorganisms ONRIC b0185 (FERM BP-10004), ONRICb0193 (FERM BP-10005), ONRIC b0195 (FERM BP-10006), ONRICb0223 (FERM BP-10007) and ONRIC y0046 (FERM BP-10008) of the present invention were used.

[0401] 1. Experimental animals

[0402] Six-week-old Wister rats (5 rats per group) were used.

[0403] 2. Feeding conditions

[0404] After the arrival of the animals, the animals were acclimated for a period of 1 week. During acclimatization, animals were fed MF solid food (produced by Oriental Yeast Co., Ltd.) and provided with drinking water ad libitum. Each animal was housed individually in a stainless steel cage. The light-dark cycle included a light...

preparation example

[0423] In this example, formulation examples of the composition of the present invention are as follows.

[0424] (1) Preparation of fermented soybean milk

[0425] Beverage forms of the compositions of the present invention are prepared by weighing and mixing the components separately as shown in the formulation below.

[0426] Lactobacillus ONRIC b0185-Fermented Soymilk 100ml

[0427] Lactoligosaccharides (55% content) 10.0g

[0428] Vitamins and minerals in moderation

[0429] Appropriate amount of seasoning

[0430] Appropriate amount of water

[0431] 150ml total

[0432] by adding 10 8 One cell of Lactobacillus ONRIC b0185 (FERM BP-10004) was added to 1 liter of soybean milk (protein content: about 5 g / 100 ml) and fermented at 37° C. for 48 hours to prepare Lactobacillus ONRIC b0185-fermented soybean milk. Its bacterial cell content is about 1×10 9 cells / ml.

[0433](2) Preparation of fermented milk

[0434] The fermented milk form of the composition of the inv...

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Abstract

The present invention provides a composition comprising at least one microorganism selected from the group consisting of lactic acid bacteria and yeasts that have an ability to decompose purines and an action of lowering serum uric acid level and in particular, such a composition in a food, beverage or pharmaceutical form. Such a composition is effective in the prevention and amelioration of hyperuricemia.

Description

technical field [0001] The present invention relates to novel lactic acid bacteria and yeast strains having the effect of decomposing purines and lowering serum uric acid levels, and to compositions containing them (in the form of food, drink and medicine). Background of the invention [0002] Hyperuricemia is a clinical syndrome manifested as a chronic abnormal state in which the blood uric acid level is pathologically higher and exceeds the normal range. In addition to severe painful gout caused by inflammation caused by crystal uric acid, patients with hyperuricemia are likely to develop kidney disease, urinary stones, cardiovascular disorders, and cerebrovascular disorders. In addition, hyperuricemia is considered a risk factor for arteriosclerosis. [0003] Hyperuricemia is considered to be caused by an increase in uric acid produced in the body and a decrease in urinary excretion of uric acid by the kidneys and gallbladder. Uric acid is a metabolic waste product of p...

Claims

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Application Information

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IPC IPC(8): A61K35/74A61K36/06A61P9/06A61P43/00A23L1/28A23C9/123C12N1/20C12N1/16A23C9/12A23C11/10A23L1/30A23L19/20A61K35/747A61K36/064
CPCA23L1/218A61K35/747C12N1/16A23C9/1232C12R1/85C12R1/225A23Y2220/00C12N1/20A23V2002/00A61K36/064A23L1/3014A23C9/1234A23C11/106A23L1/3016A23C9/1203A23L19/20A23L33/135A23L33/14A61P13/04A61P13/12A61P19/06A61P43/00A61P9/00A61P9/06C12R2001/225C12N1/205C12R2001/85C12N1/185A23L11/65A23V2200/30A23V2400/11A61K35/74A61K35/66
Inventor 久米村惠池永武冈松洋清水昌小川顺
Owner OTSUKA PHARM CO LTD
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