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公开(公告)号：KR101420355B1
公开(公告)日：2014-07-16
申请号：KR1020120025644
申请日：2012-03-13
Applicant: 전북대학교산학협력단 , 농림수산식품기술기획평가원
Abstract: 본 발명은 신규한 페디오코커스 에시디락티시(
Pediococcus acidilactici) M76 균주 및 이로부터 생산되는 세포외다당류에 관한 것이다. 본 발명에 따른 페디오코커스 에시디락티시(
Pediococcus acidilactici) M76 균주 및 본 균주로부터 생산된 세포외다당류는 췌장베타세포의 증식 및 췌장세포의 사멸억제 활성이 우수함으로, 당뇨병의 예방 또는 치료에 유용하게 이용될 수 있다.-
公开(公告)号：KR1020130104271A
公开(公告)日：2013-09-25
申请号：KR1020120025644
申请日：2012-03-13
Applicant: 전북대학교산학협력단 , 농림수산식품기술기획평가원
Abstract: PURPOSE: Pediococcus acidilactici M76 strain and exopolysaccharides produced from the same are provided to effectively promote proliferation of pancreatic beta cells, to protect pancreatic beta cells, and to prevent or treat diabetes. CONSTITUTION: Pediococcus acidilactici M76 strain (deposit number KACC91638P) promotes proliferation of pancreatic beta cells and protects pancreatic beta cells. The strain is isolated from makkoli (Korean rice wine). Exopolysaccharides which promote proliferation of pancreatic beta cells and protect pancreatic beta cells are produced from the strain. The exopolysaccharides are polysaccharides formed of glucose. A pharmaceutical composition for promoting or treating diabetes contains the strain as an active ingredient.
Abstract translation: 目的：提供乳酸乳球菌M76菌株和由其产生的胞外多糖，以有效促进胰腺β细胞增殖，保护胰腺β细胞，预防或治疗糖尿病。 构成：乳酸球菌M76菌株（保藏号KACC91638P）促进胰腺β细胞的增殖并保护胰腺β细胞。 该菌株与makkoli（韩国米酒）分离。 从菌株产生促进胰腺β细胞增殖并保护胰腺β细胞的外多糖。 外多糖是由葡萄糖形成的多糖。 用于促进或治疗糖尿病的药物组合物含有该菌株作为活性成分。
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公开(公告)号：KR1020130128066A
公开(公告)日：2013-11-26
申请号：KR1020120051807
申请日：2012-05-16
Applicant: 전북대학교산학협력단 , 재단법인 전라북도생물산업진흥원 , 민들레동산영농조합법인
CPC classification number: A23L2/382 , A23L2/60 , A23L2/68 , A23L33/105 , A23V2002/00 , A23V2200/02 , A23V2200/334 , A23Y2220/03
Abstract: Provided is a production method of functional fermented drink using dandelion which comprises the following steps: producing an extract before fermentation by mixing a dandelion extract with 3 wt% of honey, 1 wt% of jujube concentrate, 0.17 wt% of Rehmannia glutinosa, 0.1 wt% of citric acid, 0.05 wt% of vitamin C, 0.03 wt% of taurine, and 0.01 wt% of sodium carboxymethyl cellulose; mixing the extract before fermentation with L.acidophilus F-46 culture liquid; and fermenting the mixture of the L.acidophilus F-46 culture liquid and the extract before fermentation. [Reference numerals] (AA) Produce an extract before fermentation by mixing a dandelion extract with honey, jujube concentrate, Rehmannia glutinosa, citric acid, vitamin C, taurine, and sodium carboxymethyl cellulose;(BB) Mix the extract before fermentation with L.acidophilus F-46 culture liquid;(CC) Ferment
Abstract translation: 提供了使用蒲公英的功能性发酵饮料的制备方法，其包括以下步骤：通过将蒲公英提取物与3重量％的蜂蜜，1重量％的枣浓缩物，0.17重量％的地黄，0.1重量％的蜂蜜， 柠檬酸的百分比，维生素C的0.05重量％，牛磺酸0.03重量％，羧甲基纤维素钠0.01重量％ 发酵前将提取物与嗜酸乳杆菌F-46培养液混合; 并在发酵前发酵嗜酸乳杆菌F-46培养液和提取物的混合物。 （AA）通过将蒲公英提取物与蜂蜜，枣浓缩物，地黄，柠檬酸，维生素C，牛磺酸和羧甲基纤维素钠混合来生产发酵前的提取物;（BB）将发酵前的提取物与L. 嗜酸菌F-46培养液;（CC）发酵
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公开(公告)号：KR1020140005443A
公开(公告)日：2014-01-15
申请号：KR1020120072619
申请日：2012-07-04
Applicant: 전북대학교산학협력단 , 님마을민들레영농조합법인 , 임실군 , 재단법인 전라북도생물산업진흥원
Abstract: The invention relates to fermented vinegar of pepper leaves, which includes pepper leaf fermented broth as an active ingredient, and a preparing method thereof. Fermented vinegar of pepper leaves including pepper leaf fermented broth uses discarded pepper leaves as a raw material and thus the utilization of pepper leaf resources is high. Especially, fermented vinegar including pepper leaf fermented broth with pepper leaves as a main material in the present invention has excellent AGI activity, thereby reducing digestibility of carbohydrates and suppressing an increase in blood glucose level. In addition, the fermented vinegar has excellent antioxidative activity so as to be effectively used for preventing adult diseases such as diabetes, obesity, fructose diseases, etc.
Abstract translation: 本发明涉及胡椒叶发酵醋，其中包括胡椒叶发酵肉汤作为活性成分，及其制备方法。 胡椒叶发酵醋包括胡椒叶发酵肉汤，以胡椒叶为原料，利用胡椒叶资源较高。 特别是在本发明中，以胡椒叶为主要原料的胡椒叶发酵液发酵醋具有优异的AGI活性，降低了碳水化合物的消化率，抑制了血糖水平的上升。 此外，发酵醋具有优异的抗氧化活性，有效地用于预防糖尿病，肥胖症，果糖病等成人疾病。
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公开(公告)号：KR1020120103169A
公开(公告)日：2012-09-19
申请号：KR1020110021271
申请日：2011-03-10
Applicant: 전북대학교산학협력단
Abstract: PURPOSE: A method for making makkoli containing Maximowiczia typical is provided to effectively evaluate functionality including taste, flavor, and freshness. CONSTITUTION: A method for makingmakkoli containing Maximowiczia typical comprises: a step of putting rice ipguk(Japanese koji), water, and dry yeast in a glass bottle and fermenting in an incubator for 2 days as a first mashing; a step of mixing water, and purified yeast to jiebab(rice for brewage) after the first mashing; a step of adding crushed Maximowiczia typical one day after; and a step of stirring for 5 days. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Water, purified enzyme; (DD) Primary fermentation(2 days); (EE) Secondary fermentation(5 days); (FF) Filtering; (GG) Filtering(6.5% alcohol concentration); (HH) Packing; (II) Maximowiczia typical(pulverizing)
Abstract translation: 目的：提供一种包含Maximowiczia典型的makkoli的方法，以有效评估功能，包括味道，风味和新鲜度。 构成：含有Maximowiczia的制备方法包括：将米饭ipguk（日本曲），水和干酵母放入玻璃瓶中，并在培养箱中发酵2天作为第一次糖化的步骤; 第一次糖化后，将水和纯化的酵母混合到jiebab（酿米饭）中的步骤; 一天后加入粉碎的马克西莫西亚一步; 并搅拌5天。 （标号）（AA）Mettugi米（浸渍，除去水分，蒸汽和冷却）; （BB）酵母，水，米饭ipguk（日本曲）; （CC）水，纯化酶; （DD）初级发酵（2天）; （EE）二次发酵（5天）; （FF）过滤; （GG）过滤（6.5％酒精浓度）; （HH）包装; （二）典型（粉碎）
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Patent Agency Ranking
公开(公告)号：KR1020160075035A
公开(公告)日：2016-06-29
申请号：KR1020140184462
申请日：2014-12-19
Applicant: 전북대학교산학협력단
Abstract: 본발명은젓갈로부터분리된공액리놀레산(Conjugated linoleic acids, CLAs) 생산균주및 이의용도에관한것으로, 본발명의젓갈로부터분리된공액리놀레산(Conjugated linoleic acids, CLAs) 생산균주는리놀레산을공액리놀레산으로전환시키는효율이기존에알려진공액리놀레산생산균주에비해우수한것을확인하였으며, 상기균주는공액리놀레산의이성질체인9,11-CLA 및10,12-CLA의생산능이우수할뿐만아니라, 인체에서프로바이오틱스로작용할수 있는내산성, 답즙내성, 항생제감수성, 항균활성을지니므로각종유제품, 발효식품의스타터로사용할수 있어건강기능식품, 의약품및 동물사료등다양한분야에적용할수 있는효과가있다.
Abstract translation: 本发明涉及从盐渍海鲜中分离的共轭亚油酸（CLA）生产菌株及其用途。 与常规公知的共轭CLA生产菌株相比，根据本发明的从盐渍海鲜中分离的CLA生产菌株已被证实具有优异的转化CLA至共轭CLA的效果。 根据本发明的菌株不仅具有优异的顺式9，trans11-CLA和trans10，cis12-CLA的生产率，它们是共轭CLA的异构体，而且具有耐酸性，耐胆汁性，抗生素敏感性和抗菌活性，以便被利用 作为人体的益生菌。 因此，菌株可以用作几种乳制品和发酵食品的起始剂。 该菌株可以应用于包括健康功能食品，医疗产品和动物饲料在内的各种领域。
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公开(公告)号：KR1020130071660A
公开(公告)日：2013-07-01
申请号：KR1020110138994
申请日：2011-12-21
Applicant: 전북대학교산학협력단
IPC: C12N9/16 , C07K14/335 , C12N15/55 , C12N15/63
Abstract: PURPOSE: Cinnamoyl esterase derived from Lactobacillus Acidophillus is provided to hydrolyze sugar-esterase bond linked to hydrocinnamic acid, and to prevent and treat diabetes. CONSTITUTION: Cinnamoyl esterase derived from Lactobacillus Acidophillus has an amino acid sequence of sequence number 2. A gene encodes cyannamoyl esterase and is denoted by sequence number 1. A recombinant vector contains the gene. A method for preparing cynnamoyl esterase comprises: a step of preparing a recombinant cynnamoyl esterase expression vector; and a step of transducing the expression vector to a microorganism and transforming.
Abstract translation: 目的：提供源自嗜酸乳杆菌的肉桂酰酯酶，以水解与氢化肉桂酸连接的糖 - 酯酶键，并预防和治疗糖尿病。 构成：源自嗜酸乳杆菌的肉桂酰酯酶具有序列号2的氨基酸序列。基因编码胞嘧磺酸酯酶，由序列号1表示。重组载体含有该基因。 一种制备cynnamoyl酯酶的方法，包括：制备重组cynnamoyl酯酶表达载体的步骤; 以及将表达载体转导到微生物并转化的步骤。
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公开(公告)号：KR1020120103162A
公开(公告)日：2012-09-19
申请号：KR1020110021261
申请日：2011-03-10
Applicant: 전북대학교산학협력단
Abstract: PURPOSE: A method for making wild peach makkoli is provided to stabilize flavor and taste and to improve product value. CONSTITUTION: A method for making makkoli containing wild peaches comprises: a step of putting rice ipguk(Japanese koji), water, and dry yeast and mixing in a glass bottle; a step of fermenting the mixture in an incubator for 2 days; a step of mixing jiebab(rice for brewage), water, and purified yeast and then adding crushed wild peach one day after; a step of stirring the final mixture in the glass bottle and fermenting for 5 days. The dry yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Water, purified enzyme; (DD) Primary fermentation(2 days); (EE) Secondary fermentation(5 days); (FF) Filtering; (GG) Filtering(6.5% alcohol concentration); (HH) Packing; (II) Wild peach(pulverizing)
Abstract translation: 目的：提供一种制作野生桃子的方法，以稳定风味和味道，提高产品价值。 构成：制作含有野桃的麦考利的方法包括：将米饭ipguk（日本曲），水和干酵母放在玻璃瓶中混合的步骤; 将培养箱中混合物发酵2天的步骤; 混合拌饭（水煮米饭），水和纯化酵母，然后一天后加入粉碎的野生桃子的步骤; 搅拌玻璃瓶中的最终混合物并发酵5天的步骤。 干酵母是酿酒酵母（Saccharomyces cerevisiae）。 （标号）（AA）Mettugi米（浸渍，除去水分，蒸汽和冷却）; （BB）酵母，水，米饭ipguk（日本曲）; （CC）水，纯化酶; （DD）初级发酵（2天）; （EE）二次发酵（5天）; （FF）过滤; （GG）过滤（6.5％酒精浓度）; （HH）包装; （二）野桃（粉碎）
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公开(公告)号：KR101428692B1
公开(公告)日：2014-08-11
申请号：KR1020130005982
申请日：2013-01-18
Applicant: 전북대학교산학협력단 , 조현숙 , 재단법인 전라북도생물산업진흥원 , 전라북도 무주군(무주군농업기술센터장)
Abstract: 본 발명은 항산화 기능성 유기농 복분자 식초 및 그의 제조 방법에 관한 것으로 유기농 복분자와 유기농 설탕을 이용하고 자연적으로 발효된 종초에서 분리한 식초균을 포함한 종초를 사용하여 발효시킨 항산화능이 뛰어난 유기농 복분자 발효식초와 그의 제조방법에 있다.
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10.发明授权김치로부터 분리된 바실러스 속 균주가 생산하는 항산화 및 항노화 활성을 지닌 세포외다당류 및 그 생산방법 有权由Bacillus sp。生产的具有抗氧化和抗衰老活性的多糖 从泡菜中分离的菌株，发酵的韩国食品及其制造方法
公开(公告)号：KR101181269B1
公开(公告)日：2012-09-10
申请号：KR1020100080881
申请日：2010-08-20
Applicant: 전북대학교산학협력단
IPC: C12N1/20 , C12P19/04 , A61K31/715 , C12R1/10
Abstract: 본 발명은 김치로부터 세포외다당류 생성능을 가지는 바실러스 리케니포미스 KS-17(
Bacillus licheniformis KS-17)과 바실러스 리케니포미스 KS-20(
B. licheniformis KS-20) 균주, 이로부터 생성된 항산화 및 항노화능을 보유한 세포외다당류 및 이의 생산방법에 관한 것이다. 본 발명의 바실러스 리케니포미스 균주로부터 최적의 배양조건 하에 생산된 세포외다당류는 항산화 효과가 뛰어나서 식품 및 화장품 산업 등에 유용하게 사용될 수 있다.
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