Apple fermentation composition

JP7880340B2Inactive Publication Date: 2026-06-25CJ CHEILJEDANG CORP
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
CJ CHEILJEDANG CORP
Filing Date
2022-12-05
Publication Date
2026-06-25
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Benefits of technology

【0011】 本出願のリンゴ発酵組成物は、炎症性サイトカインの発現を減少または抑制する効果を有するため、腸炎の予防または改善用途を提供することができる。

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Abstract

The present application relates to an apple fermented composition having the effect of reducing or suppressing the expression of inflammatory cytokines, and use of the same for preventing or ameliorating enteritis.
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Claims

1. A food composition for reducing or suppressing the expression of the inflammatory cytokine IL-8, wherein the food composition contains an apple fermentation composition at a concentration of 0.25% (v / v) to 0.5% (v / v) of the total volume of the food composition, and the apple fermentation composition is an apple yeast fermentation and acetic acid bacteria fermentation composition.

2. The food composition according to claim 1, wherein when the apple fermentation composition is applied to inflammation-induced cells, it reduces or suppresses the expression of the inflammatory cytokine IL-8 due to inflammation induction by 10% or more compared to inflammation-induced cells that were not treated with the apple fermentation composition.

3. A health functional food for preventing or improving IL-8-related enteritis, comprising the food composition described in claim 1.

4. The health functional food according to claim 3, wherein the health functional food is for improving or promoting intestinal health.