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公开(公告)号：KR102260992B1
公开(公告)日：2021-06-04
申请号：KR1020200175558
申请日：2020-12-15
Applicant: 강원대학교산학협력단
IPC: C12Q1/689
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公开(公告)号：KR102238514B1
公开(公告)日：2021-04-08
申请号：KR1020190134926
申请日：2019-10-28
Applicant: 강원대학교산학협력단
IPC: C12Q1/689
Abstract: 본발명은서열번호 7 및 8의프라이머쌍, 서열번호 13 및 14의프라이머쌍, 서열번호 31 및 32의프라이머쌍 그리고서열번호 33 및 34의프라이머쌍으로구성된군으로부터선택된하나이상의프라이머쌍; 서열번호 53 및 54의프라이머쌍, 서열번호 89 및 90의프라이머쌍, 그리고서열번호 91 및 92의프라이머쌍으로구성된군으로부터선택된하나이상의프라이머쌍; 및/또는서열번호 127 및 128의프라이머쌍을포함하는다중항생제내성황색포도상구균, 다중항생제내성폐렴막대균및/또는살모넬라티피무리움검출용키트및 그것을이용한검출방법에관한것이다. 본발명의프라이머쌍은이들다중항생제내성균주를검출하는데유용하게사용할수 있다.
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公开(公告)号：KR101432584B1
公开(公告)日：2014-08-22
申请号：KR1020110114686
申请日：2011-11-04
Applicant: 강원대학교산학협력단 , 대한민국(농촌진흥청장)
Abstract: 본 발명은 더덕의 증숙 및 발효 공정을 이용한 생리활성 증진방법에 관한 것으로 더덕을 55~65℃에서 30~40시간 동안 건조하거나 증숙처리공정을 거친 시료를 55~65℃에서 20~30시간 동안 열수추출공정을 거친 후 발효하는 것을 특징으로 한다. 증숙발효, 증숙비발효, 비증숙발효, 비증숙비발효의 4가지 처리를 한 더덕추출물을 총페놀함량, 총플라보노이드함량, 항산화능 측정,항균활성 측정, α-글루코시데이즈 활성 저해 평가, 티로시나아제 활성 저해 평가, AChE 효소활성 저해 평가를 하여 증숙 및 발효공정을 한 더덕추출물에 항산화력, 항미생물 효과, 항당뇨효과, 인지기능 개선 등의 생리 활성 성분을 증진시킬 수 있음을 확인하여 궁극적으로 당뇨 및 뇌질환의 예방 또는 치료에 사용할 수 있는 의약품 및 식품첨가제, 음료조성물로도 적용이 가능한 특징이 있다.
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公开(公告)号：KR1020130049586A
公开(公告)日：2013-05-14
申请号：KR1020110114686
申请日：2011-11-04
Applicant: 강원대학교산학협력단 , 대한민국(농촌진흥청장)
CPC classification number: A23L19/03 , A23L3/40 , A23L5/13 , A23L33/135 , A23V2002/00 , A23V2250/21
Abstract: PURPOSE: A manufacturing method of a Codonopsis lanceolata extract is provided to perform steaming and fermenting processes which are able to maximize various biological activities of Codonopsis lanceolata. CONSTITUTION: Codonopsis lanceolata is steamed by thermal treatment at 85-95 deg. C for 100-140 minutes. The steamed Condonopsis laceolata is dried at 55-65 deg. C for 30-40 hours. The dried Condonopsis laceolata is pulverized and fermented using a fermentation strain. The steamed Condonopsis laceolata is extracted with hot water at 55-65 deg. C for 20-30 hours to obtain a Condonopsis laceolata extract before the drying step. The step of steaming and drying Condonopsis laceolata is repeatedly performed 4-6 times. Fermentation is performed by adding 7-10 times(w/w) of distilled water to the weight of Condonopsis laceolata pulverized materials, inoculating the fermentation strain, and cultivating at 35-37 deg. C for 7-10 days in an anaerobic condition. The fermentation strain is Lactobacillus rhamnosus.
Abstract translation: 目的：提供党参提取物的制造方法，以进行能够最大化各种生物活性的番茄的蒸煮发酵过程。 构成：通过85-95度的热处理蒸煮党参。 C为100-140分钟。 将蒸腾的Condonopsis laceolata在55-65度干燥。 C 30-40小时。 使用发酵菌株将干燥的马铃薯干燥物进行粉碎和发酵。 蒸汽蒸馏酒在55-65度的热水中萃取。 在20-30小时之前，在干燥步骤之前获得花生提取物。 蒸汽烘干的步骤反复进行4-6次。 通过加入7-10倍（w / w）的蒸馏水至Condonopsis laceolata粉碎物质的重量，接种发酵菌株，并在35-37度培养进行发酵。 C在厌氧条件下持续7-10天。 发酵菌株是鼠李糖乳杆菌（Lactobacillus rhamnosus）。
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公开(公告)号：KR101150179B1
公开(公告)日：2012-05-29
申请号：KR1020100049084
申请日：2010-05-26
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: An optimal culture medium for Lactobacillus bulgaricus is provided to enhance the antibacterial activity of Codonopsis lanceolatae is provided to improve the yield of functional ingredients. CONSTITUTION: An optimal culture medium for Lactobacillus bulgaricus to ferment Codonopsis lanceolatae contains 25-35 g/L of fructo-oligosaccharides, 35-45 g/L of maltose, 8-12 g/L of soybean cake, 8-12 g/L of malt extract, 4-6 g/L of yeast extract, 4-6 g/L of sodium acetic acid, 7-9 g/L of disodium phosphate, 1-3 g/L of ammnonium citric acid, 1g/L of tween 80, 0.5 g/L of MgSO_4·7H_2O, 1g/L of K_2HPO_4, and 0.5 g/L of MnSO_4·7H_2O.
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Patent Agency Ranking
公开(公告)号：KR101138749B1
公开(公告)日：2012-04-24
申请号：KR1020100019009
申请日：2010-03-03
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 고로쇠나무의 이단 복합 추출방법 및 그 추출물에 관한 것으로, 고로쇠나무로부터 생리활성물질을 효율적으로 뽑아내기 위해 고로쇠나무 수피를 대상으로 마이크로웨이브 추출과 저온 고압 추출의 이단 복합 추출을 순차적으로 행하는 것을 특징으로 한다.
상기 본 발명에 따를 경우, 추출물의 독성 감소와 함께 일반적인 추출 공정에서는 용출되지 않았던 다양한 생리활성성분의 용출을 유도할 수 있어 다양한 생리활성 증진 효과를 얻을 수 있다.-
7.发明公开더덕의 항균 활성 증진을 목적으로 하는 유산균 락토바실러스 불가리쿠스의 최적배양배지를 이용한 더덕 발효 방법 有权Lactobacillus BULGARICUS用于发酵CODONOPSIS LANCEOLATA的最佳培养基，使用培养基的发酵方法和产品
公开(公告)号：KR1020110129605A
公开(公告)日：2011-12-02
申请号：KR1020100049084
申请日：2010-05-26
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: An optimal culture medium for Lactobacillus bulgaricus is provided to enhance the antibacterial activity of Codonopsis lanceolatae is provided to improve the yield of functional ingredients. CONSTITUTION: An optimal culture medium for Lactobacillus bulgaricus to ferment Codonopsis lanceolatae contains 25-35 g/L of fructo-oligosaccharides, 35-45 g/L of maltose, 8-12 g/L of soybean cake, 8-12 g/L of malt extract, 4-6 g/L of yeast extract, 4-6 g/L of sodium acetic acid, 7-9 g/L of disodium phosphate, 1-3 g/L of ammnonium citric acid, 1g/L of tween 80, 0.5 g/L of MgSO_4·7H_2O, 1g/L of K_2HPO_4, and 0.5 g/L of MnSO_4·7H_2O.
Abstract translation: 目的：提供保加利亚乳杆菌的最佳培养基，以提高党参的抗菌活性，提高功能成分的产量。 构成：保加利亚乳杆菌发酵党参的最佳培养基含有25-35g / L的低聚果糖，35-45g / L的麦芽糖，8-12g / L的大豆饼，8-12g / L 麦芽提取物，4-6g / L酵母提取物，4-6g / L乙酸钠，7-9g / L磷酸二钠，1-3g / L柠檬酸铵，1g / L 吐温80,0.5g / L MgSO4·7H2O，1g / L K_2HPO_4和0.5g / L MnSO4·7H2O。
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公开(公告)号：KR1020100033643A
公开(公告)日：2010-03-31
申请号：KR1020080092606
申请日：2008-09-22
Applicant: 조남현 , 강원대학교산학협력단
Abstract: PURPOSE: A method for whitened cuttlefish collagen-derived peptide is provided to optimize and simplify complex collagen isolation process and to improve skin absorption of the collagen. CONSTITUTION: A method for preparing whitened cuttlefish collagen-derived peptide comprises: a step of shaking a cuttlefish in sodium hydroxide solution to obtain cuttlefish collagen; a step of whitening collagen by shaking for 12 to 15 hours adding 1% of hydrogen peroxide; and a step of performing sonication of the whitened collage at 20, 60, 90 and 130KHz. The method further comprises: a step of putting 20 weight% of cuttlefish to 3% of hydrogen peroxide and 0.1N sodium hydroxide and shaking for 12 hours to remove non-collagen component, and a step of adding 0.5% of citric acid and vitamin C.
Abstract translation: 目的：提供一种美白的墨鱼胶原衍生肽的方法，以优化和简化复合胶原分离过程，并改善胶原蛋白的皮肤吸收。 构成：一种制备白蛋白鱼胶原衍生肽的方法，包括：在氢氧化钠溶液中摇动乌贼以获得墨鱼胶原蛋白的步骤; 振荡12〜15小时使胶原蛋白增白1％，加入1％过氧化氢的步骤; 并且在20,60,90和130KHz处进行白化拼贴的超声处理的步骤。 该方法还包括：将20重量％的墨鱼放入3％过氧化氢和0.1N氢氧化钠中，摇动12小时除去非胶原成分的步骤，加入0.5％柠檬酸和维生素C 。
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公开(公告)号：KR102261726B1
公开(公告)日：2021-06-04
申请号：KR1020190147838
申请日：2019-11-18
Applicant: 강원대학교산학협력단
IPC: A61K36/185 , A61K31/43 , A61K31/496 , A61K9/00 , A61P31/04 , A61P31/02 , A23L3/3472
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10.发明公开
公开(公告)号：KR1020120118326A
公开(公告)日：2012-10-26
申请号：KR1020110035821
申请日：2011-04-18
Applicant: 강원대학교산학협력단
IPC: A23L3/3472 , A23P1/02
CPC classification number: A23L3/3472 , A23L33/105 , A23V2200/10
Abstract: PURPOSE: A natural edible antimicrobial agent for food using the composite nanonization of a Japanese horseradish extract, and a producing method thereof are provided to reduce the unique smell of Japanese horseradish, and to maintain the quality of the food. CONSTITUTION: A producing method of a natural edible antimicrobial agent for food using the composite nanonization of a Japanese horseradish extract comprises the following steps: crushing Japanese horseradish, mixing the crushed Japanese horseradish with distilled water, tween-20, and homogenizing the mixture in a homogenizer; passing the obtained Japanese horseradish fluid through a micro-tube in the high pressure of 20,000-30,000psi for homogenizing the Japanese horseradish into the nano size; repeating the homogenizing process for 1-10 times; mixing and dissolving lecithin in a container with chloroform, and removing the chloroform using a decompressor to obtain multi-layers of the lecithin; inserting the Japanese horseradish fluid into the container with the multi-layers; and dispersing the Japanese horseradish fluid using ultrasonic waves for 30-40 minutes. [Reference numerals] (AA) Conventional single nanonization process; (BB) New complex nanonization process; (CC) Microfluidizer process: Japanese horseradish nanoparticles with the coagulating particles and Japanese horseradish smell; (DD) Homogenizer process: emulsified and homogenized Japanese horseradish samples; (EE) Ultrasonic dispersion process: Japanese horseradish nanoparticles with low collection rate, and unstable to the external environment; (FF) Microfluidizer process: homogenizing the Japanese horseradish nanoparticles; (GG) Japanese horseradish nanoparticles with low collection rate, and unstable to the external environment; (HH) Collecting the Japanese horseradish samples with lecithin for reducing the smell; (II) Japanese horseradish nanoparticles with high uniformity and collection rate, without the smell
Abstract translation: 目的：提供使用日本辣根提取物的复合纳米化的食品的天然可食用抗微生物剂及其制备方法，以减少日本辣根的独特气味，并保持食品的质量。 构成：使用日本辣根提取物的复合纳米化处理的食品天然可食用抗微生物剂的制造方法，包括以下步骤：粉碎日本辣根，将破碎的日本辣根与蒸馏水混合，tween-20，并将混合物均质化 均质; 将获得的日本辣根液通过20,000-3000psi的高压微管，使日本辣根均匀化成纳米尺寸; 重复匀浆过程1-10次; 将卵磷脂与氯仿混合溶解于容器中，用减压剂除去氯仿，得到多层卵磷脂; 将日本辣根流体用多层插入容器中; 并使用超声波将日本辣根分散液分散30-40分钟。 （标号）（AA）常规单纳米化方法; （BB）新的复合纳米化过程; （CC）微流化法：日本辣根纳米颗粒与凝结颗粒和日本辣根气味; （DD）均化器工艺：乳化均匀日本辣根样品; （EE）超声波分散工艺：采收率低的日本辣根纳米颗粒，对外界环境不稳定; （FF）微流化工艺：均化日本辣根纳米粒子; （GG）日本辣根纳米粒子，收集率低，对外部环境不稳定; （HH）采用卵磷脂收集日本辣根素，减少气味; （二）日本辣根纳米粒子具有高均匀性和收集率，无异味
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