Patents by Inventor Chiao-Ming Liao

Chiao-Ming Liao has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Acetobacter and gluconacetobacter strains and their metabolites for use in inhibiting xanthine oxidase
    Patent number: 9867857
    Abstract: A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product.
    Type: Grant
    Filed: August 19, 2015
    Date of Patent: January 16, 2018
    Assignee: Food Industry Research and Development Institute
    Inventors: Siao-Jhen Cheng, Yen-Lin Chen, Hsun-Yin Hsu, Kai-Ping Chen, Chiao-Ming Liao, Yi-Jen Yech
  • Preparation and use of fish skin fermentation liquid obtained by fermenting fish skin with
    Patent number: 9782444
    Abstract: The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation liquid obtained by fermenting fish skin with Aspergillus obtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and/or improving the survival of fibroblasts.
    Type: Grant
    Filed: May 24, 2016
    Date of Patent: October 10, 2017
    Assignee: FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE
    Inventors: Shu-Chen Huang, Pei-Jou Liu, Chiao-Ming Liao, Hing-Yuen Chan
  • PREPARATION AND USE OF FISH SKIN FERMENTATION LIQUID OBTAINED BY FERMENTING FISH SKIN WITH ASPERGILLUS
    Publication number: 20160263165
    Abstract: The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation liquid obtained by fermenting fish skin with Aspergillus obtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and/or improving the survival of fibroblasts.
    Type: Application
    Filed: May 24, 2016
    Publication date: September 15, 2016
    Inventors: SHU-CHEN HUANG, PEI-JOU LIU, CHIAO-MING LIAO, HING-YUEN CHAN
  • NOVEL ACETOBACTER AND GLUCONACETOBACTER STRAINS AND THEIR METABOLITES FOR USE IN INHIBITING XANTHINE OXIDASE
    Publication number: 20160051598
    Abstract: A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product.
    Type: Application
    Filed: August 19, 2015
    Publication date: February 25, 2016
    Inventors: Siao-Jhen Cheng, Yen-Lin Chen, Hsun-Yin Hsu, Kai-Ping Chen, Chiao-Ming Liao, Yi-Jen Yech
  • NOVEL ACETOBACTER AND GLUCONACETOBACTER STRAINS AND THEIR METABOLITES FOR USE IN INHIBITING XANTHINE OXIDASE
    Publication number: 20160051596
    Abstract: A method for inhibiting xanthine oxidase and for reducing uric acid levels using a composition obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a composition that includes a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and a method for producing the composition.
    Type: Application
    Filed: August 21, 2014
    Publication date: February 25, 2016
    Inventors: Siao-Jhen Chen, Yen-Lin Chen, Hsun-Yin Hsu, Kai-Ping Chen, Chiao-Ming Liao, Yi-Jen Yech
  • PREPARATION AND USE OF FISH SKIN FERMENTATION PRODUCT
    Publication number: 20140342012
    Abstract: The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation liquid obtained by fermenting fish skin with Aspergillus obtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and/or improving the survival of fibroblasts.
    Type: Application
    Filed: August 4, 2014
    Publication date: November 20, 2014
    Inventors: SHU-CHEN HUANG, PEI-JOU LIU, CHIAO-MING LIAO, HING-YUEN CHAN
  • Fermented composition of mung bean hulls, method for forming thereof, and anti-oxidation and anti-inflammation composition using the same
    Patent number: 8784912
    Abstract: The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the fungus includes Rhizopus spp. or Aspergillus spp.; and fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.
    Type: Grant
    Filed: October 19, 2009
    Date of Patent: July 22, 2014
    Assignee: Food Industry Research & Development Institute
    Inventors: Shu-Chen Huang, Hing-Yuen Chan, Chiao-Ming Liao, Li-Chuan Liao, Shiaw-Min Hwang
  • PREPARATION AND USE OF FISH SKIN FERMENTATION PRODUCT
    Publication number: 20120107409
    Abstract: The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation product obtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and/or improving the survival of fibroblasts.
    Type: Application
    Filed: September 22, 2011
    Publication date: May 3, 2012
    Applicant: FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE
    Inventors: SHU-CHEN HUANG, PEI-JOU LIU, CHIAO-MING LIAO, HING-YUEN CHAN
  • FERMENTED COMPOSITION OF MUNG BEAN HULLS, METHOD FOR FORMING THEREOF, AND ANTI-OXIDATION AND ANTI-INFLAMMATION COMPOSITION USING THE SAME
    Publication number: 20110038969
    Abstract: The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the fungus includes Rhizopus spp. or Aspergillus spp.; and fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.
    Type: Application
    Filed: October 19, 2009
    Publication date: February 17, 2011
    Applicant: ASIA OPTICAL CO., INC.
    Inventors: Shu-Chen Huang, Hing-Yuen Chan, Chiao-Ming Liao, Li-Chuan Liao, Shiaw-Min Hwang