Abstract: The present invention provides a functional peptide having excellent antioxidant activity, the peptide having excellent biocompatibility and significantly better antioxidant activity than conventional GSHs in order to overcome the limitation of the weak antioxidant activity of existing peptides. The peptide of the present invention can promote antioxidant activity or effectively repair biological tissue or cell damage caused by reactive oxygen species generated due to oxidative stress. Therefore, the peptide having such antioxidant activity effectively acts on cell damage caused by oxidative stress, and can thus be used to prevent and repair cell damage.
Type:
Grant
Filed:
August 8, 2019
Date of Patent:
March 12, 2024
Assignee:
SEMPIO FOODS COMPANY
Inventors:
Dae Hee Lee, Haet Nim Um, Moon Kyung Jeong, Mi Na Hong, Jung Hee Park, Yong Hahk Park, Byung Serk Hurh
Abstract: The present invention provides a functional peptide having excellent antioxidant activity, the peptide having excellent biocompatibility and significantly better antioxidant activity than conventional GSHs in order to overcome the limitation of the weak antioxidant activity of existing peptides. The peptide of the present invention can promote antioxidant activity or effectively repair biological tissue or cell damage caused by reactive oxygen species generated due to oxidative stress. Therefore, the peptide having such antioxidant activity effectively acts on cell damage caused by oxidative stress, and can thus be used to prevent and repair cell damage.
Type:
Application
Filed:
August 8, 2019
Publication date:
June 9, 2022
Applicant:
SEMPIO FOODS COMPANY
Inventors:
Dae Hee LEE, Haet Nim UM, Moon Kyung JEONG, Mi Na HONG, Jung Hee PARK, Yong Hahk PARK, Byung Serk HURH
Abstract: The present invention relates to a composition for improving skin condition comprising a fermented pearl product. More specifically, the present invention provides a composition for improving skin condition which uses a fermented pearl product having remarkably increased ingredients such as amino acids, polyphenol, and organic calcium content, and has a remarkably enhanced skin condition-improving effect such as activity of inhibiting melanin production, and promoting differentiation and exfoliation of keratinocytes, as compared with conventional pearl extracts.
Type:
Application
Filed:
September 25, 2017
Publication date:
January 16, 2020
Applicant:
Sempio Foods Company
Inventors:
Eun Jong BAEK, Gang Hee JEONG, Jong Eun JEON, Yong Ho CHOI, Byung Serk HURH, Ji Eun CHEON, Byong Wook EUM
Abstract: An aspect of the present specification relates to a fermented fruit product that has an outstanding taste and flavor with a content of Ca2+ ions in an amount of 100 ppm or higher on the basis of the total weight thereof. The scope of the invention includes a composition including the same and a method thereof. In a particular embodiment, the fruit comprises an apple. The fermented fruit product has an outstanding taste and flavor and exhibits an excellent effect of enhancing the absorption of calcium into the body or through the skin.
Type:
Application
Filed:
April 28, 2017
Publication date:
May 16, 2019
Applicant:
Sempio Foods Company
Inventors:
Eun Jong Baek, Gang Hee Jeong, Kyung-Ok Kim, Yong Ho Choi, Byung-Serk Hurh
Abstract: Provided is a method for producing corn gluten hydrolysate comprising: (a) separating corn gluten protein by removing carbohydrate, water soluble sugars, inorganic materials and fiber material; (b) preparing corn gluten protein lysate by carrying out acid hydrolysis, enzymatic hydrolysis or natural fermentation; and (c) increasing a content of branch chain amino acid (BCAA) which is included in the hydrolysate by isolating, concentrating, precipitating, desalting and filtering the resultant corn gluten protein lysate. With improved pre-treatment and concentration processes as compared with the conventional method, the hydrolysate prepared according to the present invention is rich in amino acids and low-molecular-weight peptides. In particular, free amino acids and branched-chain amino acids (BCAA) are included in large quantity.
Type:
Grant
Filed:
May 20, 2009
Date of Patent:
April 15, 2014
Assignee:
Sempio Foods Company
Inventors:
Dong Woon Cho, I, Dae-Hee Lee, Eon Oh, Dae Eung Kim, Hyun Ah Bae, Ji-Hye Kim, Byung-Serk Hurh
Abstract: Provided is a method for producing corn gluten hydrolysate comprising: (a) separating corn gluten protein by removing carbohydrate, water soluble sugars, inorganic materials and fiber material; (b) preparing corn gluten protein lysate by carrying out acid hydrolysis, enzymatic hydrolysis or natural fermentation; and (c) increasing a content of branch chain amino acid (BCAA) which is included in the hydrolysate by isolating, concentrating, precipitating, desalting and filtering the resultant corn gluten protein lysate. With improved pre-treatment and concentration processes as compared with the conventional method, the hydrolysate prepared according to the present invention is rich in amino acids and low-molecular-weight peptides. In particular, free amino acids and branched-chain amino acids (BCAA) are included in large quantity.
Type:
Application
Filed:
May 20, 2009
Publication date:
March 24, 2011
Applicant:
SEMPIO FOODS COMPANY
Inventors:
Dong Woon Cho, I, Dae-Hee Lee, Eon Oh, Dae Eung Kim, Hyun Ah Bae, Ji-Hye Kim, Byung-Serk Hurh