公开(公告)号：US09301989B2

公开(公告)日：2016-04-05

申请号：US14365582

申请日：2012-11-09

Applicant: KOREA FOOD RESEARCH INSTITUTE

Inventor： Mee Ra Rhyu ,  Hee Jin Son ,  Yi Seul Kim ,  Min Jung Kim ,  Hye Young Kim ,  Jae-Ho Park

IPC: A01N65/00 ,  A61K36/8962 ,  A61K36/31 ,  A61K36/896 ,  A61K36/21 ,  A61K36/23 ,  A61K36/28 ,  A61K36/53 ,  A61K31/085 ,  A61K36/236 ,  A61K36/25 ,  A61K36/288 ,  A61K36/532 ,  A61K36/533 ,  G01N33/50

CPC classification number: A61K36/8962 ,  A61K31/085 ,  A61K36/21 ,  A61K36/23 ,  A61K36/236 ,  A61K36/25 ,  A61K36/28 ,  A61K36/288 ,  A61K36/31 ,  A61K36/53 ,  A61K36/532 ,  A61K36/533 ,  A61K36/896 ,  G01N33/5097 ,  G01N2500/04

Abstract: A coniferyl alcohol or a Compositae family, Brassicaceae family, Umbelliferae family, Lamiaceae family, Liliaceae family or Amaranthaceae plant extract provides various uses associated with hTRPA1 activation, and, being a natural compound, involves relatively few side effects in the body and has substantial industrial applicability. The coniferyl alcohol or the Compositae family, Brassicaceae family, Umbelliferae family, Lamiaceae family, Liliaceae family or Amaranthaceae plant extract of the present invention not only will be a novel medical or food raw material which is helpful in maintaining homeostasis in the body associated with hTRPA1 activation, but can also be used to advantage in hTRPA1 antagonist screening.

Abstract translation: 扁桃体醇或菊科，芸苔科，伞形科，紫菜科，百合科或苋科植物提取物提供与hTRPA1活化相关的各种用途，作为天然化合物，在体内涉及相对较少的副作用， 适用性。 本发明的针叶树醇或菊科，菊科，伞形科，蔷薇科，百合科或苋属植物提取物不仅是有助于维持与hTRPA1相关的体内的体内平衡的新型医药或食品原料 激活，但也可用于hTRPA1拮抗剂筛选中的优势。

公开(公告)号：US09993017B2

公开(公告)日：2018-06-12

申请号：US14349069

申请日：2012-11-23

Applicant: KOREA FOOD RESEARCH INSTITUTE

Inventor： Mee Ra Rhyu ,  Hee Jin Son ,  Yi Seul Kim ,  Min Jung Kim ,  Myung Ji Jung

IPC: A23L1/236 ,  A23L27/00 ,  A23L27/30 ,  A23L27/50

CPC classification number: A23L27/31 ,  A23L27/00 ,  A23L27/30 ,  A23L27/50 ,  A23L27/88 ,  A23V2200/16

Abstract: A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.

公开(公告)号：US20140322366A1

公开(公告)日：2014-10-30

申请号：US14365582

申请日：2012-11-09

Applicant: KOREA FOOD RESEARCH INSTITUTE

Inventor： Mee Ra Rhyu ,  Hee Jin Son ,  Yi Seul Kim ,  Seo Hyeon Song ,  Min Jung Kim ,  Myung Ji Jung ,  Hye Jin Lee ,  Hye Young Kim ,  Jae-Ho Park

IPC: A61K36/8962 ,  A61K36/25 ,  A61K36/28 ,  A61K36/288 ,  G01N33/50 ,  A61K36/533 ,  A61K36/21 ,  A61K36/31 ,  A61K36/23 ,  A61K36/236 ,  A61K31/085 ,  A61K36/532

CPC classification number: A61K36/8962 ,  A61K31/085 ,  A61K36/21 ,  A61K36/23 ,  A61K36/236 ,  A61K36/25 ,  A61K36/28 ,  A61K36/288 ,  A61K36/31 ,  A61K36/53 ,  A61K36/532 ,  A61K36/533 ,  A61K36/896 ,  G01N33/5097 ,  G01N2500/04

Abstract: A coniferyl alcohol or a Compositae family, Brassicaceae family, Umbelliferae family, Lamiaceae family, Liliaceae family or Amaranthaceae plant extract provides various uses associated with hTRPA1 activation, and, being a natural compound, involves relatively few side effects in the body and has substantial industrial applicability. The coniferyl alcohol or the Compositae family, Brassicaceae family, Umbelliferae family, Lamiaceae family, Liliaceae family or Amaranthaceae plant extract of the present invention not only will be a novel medical or food raw material which is helpful in maintaining homeostasis in the body associated with hTRPA1 activation, but can also be used to advantage in hTRPA1 antagonist screening.

Abstract translation: 扁桃体醇或菊科，芸苔科，伞形科，紫菜科，百合科或苋科植物提取物提供与hTRPA1活化相关的各种用途，作为天然化合物，在体内涉及相对较少的副作用， 适用性。 本发明的针叶树醇或菊科，菊科，伞形科，蔷薇科，百合科或苋属植物提取物不仅是有助于维持与hTRPA1相关的体内的体内平衡的新型医药或食品原料 激活，但也可用于hTRPA1拮抗剂筛选中的优势。

公开(公告)号：US20140248411A1

公开(公告)日：2014-09-04

申请号：US14349069

申请日：2012-11-23

Applicant: KOREA FOOD RESEARCH INSTITUTE

Inventor： Mee Ra Rhyu ,  Hee Jin Son ,  Yi Seul Kim ,  Min Jung Kim ,  Myung Ji Jung

IPC: A23L1/236

CPC classification number: A23L27/31 ,  A23L27/00 ,  A23L27/30 ,  A23L27/50 ,  A23L27/88 ,  A23V2200/16

Abstract: A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.

Abstract translation: 用于增强甜度的组合物包括衍生自酱油的聚糖或糖肽。 该组合物具有优异的甜味增强性能，特别是具有与常规甜味剂几乎相同或更好的甜味效果，并且在营养特性方面具有较少的热量。 甜味剂组合物包括用于增强甜味的组合物和甜味剂。 食物包括用于增强甜度的组合物。 一种增加食物甜度的方法包括将甜味增强剂组合物施用于食物。 本发明的甜味增强剂是天然产物衍生物质，并且含有与长期老化的韩国传统酱油分离的肽作为活性成分，因此可以解决常规化学合成的甜味增强剂的问题， 例如副作用，臭味等。