Patents Assigned to The Food Science Institute Foundation
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Patent number: 11464824Abstract: An object of the present invention is to provide a peptide having an excellent effect in terms of preventing deterioration in cognitive function and improving cognitive function, and provide its usage. The present invention uses the tripeptide represented by Tyr-Leu-Gly as an active ingredient of a composition for improving cognitive function or a composition for promoting brain-derived neurotrophic factor expression in the hippocampus. These compositions include a food composition, a food additive composition, and a pharmaceutical composition.Type: GrantFiled: March 1, 2019Date of Patent: October 11, 2022Assignee: THE FOOD SCIENCE INSTITUTE FOUNDATIONInventors: Kousaku Ohinata, Akitoshi Nagai, Daisuke Kozutsumi
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Publication number: 20210268042Abstract: The present invention relates to an anti-influenza virus agent comprising Bifidobacterium bifidum as an active ingredient.Type: ApplicationFiled: July 3, 2019Publication date: September 2, 2021Applicants: THE KITASATO INSTITUTE, THE FOOD SCIENCE INSTITUTE FOUNDATION, MEIJI CO., LTD.Inventors: Takayuki NAGAI, Hiroaki KIYOHARA, Shinji JINNO, Daisuke KOZUTSUMI
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Publication number: 20210260015Abstract: An object of the present invention is to provide a novel composition for use in suppressing fat accumulation, a novel composition for use in suppressing body weight gain, and a composition for use in promoting the production of a ketone body. According to the present invention, there is provided a composition for use in suppressing fat accumulation, suppressing body weight gain and/or promoting the production of a ketone body, comprising, as an active ingredient, a medium chain fatty acid glyceride comprising a saturated fatty acid having 8 carbon atoms as a constituent fatty acid. The ratio of the amount of the saturated fatty acid having 8 carbon atoms to the total amount of medium chain fatty acids of the medium chain fatty acid glyceride can be set to 0.6 or more. The medium chain fatty acid glyceride may further comprise, as a constituent fatty acid, a saturated fatty acid having 10 carbon atoms and/or a saturated fatty acid having 12 carbon atoms.Type: ApplicationFiled: July 2, 2019Publication date: August 26, 2021Applicants: National University Corporation Tokyo University of Agriculture and Technology, THE FOOD SCIENCE INSTITUTE FOUNDATION, MEIJI CO., LTD.Inventors: Ikuo KIMURA, Daisuke KOZUTSUMI, Kinya ASHIDA, Kentaro NAKAMURA
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Publication number: 20200390846Abstract: An object of the present invention is to provide a peptide having an excellent effect in terms of preventing deterioration in cognitive function and improving cognitive function, and provide its usage. The present invention uses the tripeptide represented by Tyr-Leu-Gly as an active ingredient of a composition for improving cognitive function or a composition for promoting brain-derived neurotrophic factor expression in the hippocampus. These compositions include a food composition, a food additive composition, and a pharmaceutical composition.Type: ApplicationFiled: March 1, 2019Publication date: December 17, 2020Applicant: THE FOOD SCIENCE INSTITUTE FOUNDATIONInventors: Kousaku OHINATA, Akitoshi NAGAI, Daisuke KOZUTSUMI
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Publication number: 20200108040Abstract: An agent for improving brain function and agent for preventing or treating cognitive impairment, which comprises: 5 to 50 parts by weight of a protein; 5 to 80 parts by weight of a medium-chain fatty acid triglyceride as a lipid; and 1 to 50 parts by weight of a carbohydrate, per 100 parts by weight.Type: ApplicationFiled: December 5, 2019Publication date: April 9, 2020Applicants: THE FOOD SCIENCE INSTITUTE FOUNDATION, NATIONAL CENTER OF NEUROLOGY AND PSYCHIATRYInventors: Hiroshi KUNUGI, Miho OTA, Junko MATSUO, Yoshitatsu ICHIHARA
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Publication number: 20180169052Abstract: An agent for improving brain function and agent for preventing or treating cognitive impairment, which comprises: 5 to 50 parts by weight of a protein; 5 to 80 parts by weight of a medium-chain fatty acid triglyceride as a lipid; and 1 to 50 parts by weight of a carbohydrate, per 100 parts by weight.Type: ApplicationFiled: July 23, 2015Publication date: June 21, 2018Applicants: THE FOOD SCIENCE INSTITUTE FOUNDATION, NATIONAL CENTER OF NEUROLOGY AND PSYCHIATRYInventors: Hiroshi KUNUGI, Miho OTA, Junko MATSUO, Yoshitatsu ICHIHARA
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Patent number: 7241809Abstract: The present invention relates to a method for treating an inflammatory bowel disease, including administering an effective amount of 1,4-dihydroxy-2-naphthoic acid or a salt thereof.Type: GrantFiled: December 22, 2003Date of Patent: July 10, 2007Assignees: Meiji Dairies Corporation, The Food Science Institute FoundationInventors: Yoshikiyo Okada, Yoshikazu Tsuzuki, Soichiro Miura
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Publication number: 20050137261Abstract: The present invention relates to a method for treating an inflammatory bowel disease, including administering an effective amount of 1,4-dihydroxy-2-naphthoic acid or a salt thereof.Type: ApplicationFiled: December 22, 2003Publication date: June 23, 2005Applicants: MEIJI DAIRIES CORPORATION, The Food Science Institute FoundationInventors: Yoshikiyo Okada, Yoshikazu Tsuzuki, Soichiro Miura
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Patent number: 4376727Abstract: This invention relates to a method of separating globin comprising separating hemoglobin from blood of an edible animal, forming an aqueous solution containing 0.5 to 5% of hemoglobin, adding an acid to the aqueous solution to adjust the pH value to 2.0 to 2.2 and the ionic strength to 0.005 to 0.015, bringing the aqueous solution into contact with carboxymethyl cellulose equilibrated with an acidic liquid having a pH value of 2.0 to 2.2 and an ionic strength of 0.005 to 0.015 and then dissolving out globin from the carboxymethyl cellulose with an acidic liquid. The so-obtained dry product of globin is substantially free of haem and it has been found that this dry product is suitable as a protein material for use in processing of foods.Type: GrantFiled: January 13, 1981Date of Patent: March 15, 1983Assignee: The Food Science Institute FoundationInventors: Yasushi Sato, Shigeru Hayakawa