Invention Grant
- Patent Title: Food composition, containing Lactococcus strain as active ingredient, for alleviating hangover
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Application No.: US15522779Application Date: 2015-10-29
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Publication No.: US10092605B2Publication Date: 2018-10-09
- Inventor: Won Yong Kim , Woo Jin Choi , Maytiya Konkit , Sung Lim Cho
- Applicant: CHUNG-ANG UNIVERSITY INDUSTRY-ACADEMY COOPERATION FOUNDATION
- Applicant Address: KR Seoul
- Assignee: CHUNG-ANG UNIVERSITY INDUSTRY-ACADEMY COOPERATION FOUNDATION
- Current Assignee: CHUNG-ANG UNIVERSITY INDUSTRY-ACADEMY COOPERATION FOUNDATION
- Current Assignee Address: KR Seoul
- Agency: Revolution IP, PLLC
- Priority: KR10-2014-0148554 20141029; KR10-2014-0181341 20141216; KR10-2014-0181342 20141216; KR10-2014-0181343 20141216; KR10-2014-0181344 20141216
- International Application: PCT/KR2015/011483 WO 20151029
- International Announcement: WO2016/068612 WO 20160506
- Main IPC: A61K35/744
- IPC: A61K35/744 ; C12N1/20 ; A23C19/076 ; A23L33/00 ; A23L33/135 ; A61K35/00
Abstract:
A food composition for alleviating hangovers, the food composition contains, as an active ingredient, at least one strain selected from the group consisting of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis, or a culture liquid thereof culture medium, wherein functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde.
Public/Granted literature
- US20170319636A1 FOOD COMPOSITION, CONTAINING LACTOCOCCUS STRAIN AS ACTIVE INGREDIENT, FOR ALLEVIATING HANGOVER Public/Granted day:2017-11-09
Information query
IPC分类:
