Abstract: Disclosed is a method for treating a colitis disease in a subject in need thereof, the method comprising administering a composition comprising Lactobacillus sakei K040706 (Accession No: KCCM11472P) as an active ingredient to the subject in an amount effective in treating the colitis disease.

Abstract: Disclosed is a method for treating a colitis disease in a subject in need thereof, the method comprising administering a composition comprising Lactobacillus sakei K040706 (Accession No: KCCM11472P) as an active ingredient to the subject in an amount effective in treating the colitis disease.

Abstract: A persimmon leaf-derived polysaccharide fraction consisting of 60-80 wt % of neutral sugar and 18-39 wt % of uronic acid, and 0.5-10 wt % of 3-deoxy-D-manno-2-octulosonic acid (KDO) analogs, the wt % based on the total weight of the polysaccharide fraction.

Abstract: The present invention relates to a composition for preventing or treating of colitis comprising Lactobacillus sakei K040706 as an active ingredient. More particularly, the present invention relates to a pharmaceutical composition or a food composition for preventing or treating colitis comprising Lactobacillus sakei K040706 (Accession No: KCCM11472P) as an active ingredient. Since Lactobacillus sakei K040706 of the present invention is capable of enhancing immune function such as increasing intestinal NO production ability and reducing the damage of intestinal tissue, Lactobacillus sakei K040706 may be useful for improving and treating colitis.

Abstract: A persimmon leaf-derived polysaccharide fraction, a preparation method thereof, and use thereof, the persimmon leaf-derived polysaccharide fraction including, based on the total weight of the polysaccharide fraction, 70-90 wt % of neutral sugar and 10-30 wt % of uronic acid.

Abstract: A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, ?-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, ?-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.

Abstract: A persimmon leaf-derived polysaccharide fraction consisting of 60-80 wt % of neutral sugar and 18-39 wt % of uronic acid, and 0.5-10 wt % of 3-deoxy-D-manno-2-octulosonic acid (KDO) analogs, the wt % based on the total weight of the polysaccharide fraction.

Abstract: A persimmon leaf-derived polysaccharide fraction, a preparation method thereof, and use thereof, the persimmon leaf-derived polysaccharide fraction including, based on the total weight of the polysaccharide fraction, 70-90 wt % of neutral sugar and 10-30 wt % of uronic acid.

Abstract: The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar powder is prepared by concentrating persimmon vinegar to 12˜18° BX using vacuum concentrator to obtain a concentrate of persimmon vinegar; adding 15˜30 weight % of extract of persimmon leaf and 5˜9 weight % of cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1˜5 weight % of lactose, 25˜35 weight % of maltodextrin, and 5˜9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and spray drying the homogenized solution to obtain a powder.

Abstract: This invention is a method of making persimmon vinegar powder which involves the technique of adding extracts from persimmon leaves to concentrated persimmon vinegar and spray-dry the liquid. This technique is the best method of manufacturing persimmon vinegar powder, for it enables the control of the scent and taste so as to make it easy to drink, and also reduces the loss of nutrients during the curing processes. The persimmon vinegar powder made, using this invention, goes through the following processes: getting persimmon vinegar concentration through concentrating persimmon vinegar with a vacuum concentrator to 12-18°Bx; using the weight of the concentrated persimmon vinegar as a standard, adding and stirring in persimmon leaf extract 15-30% and cyclo-dextrin 5-9% to the persimmon vinegar concentrate; again, using the weight of the persimmon vinegar concentrate as a standard, adding and dissolving lactose 1-5%, malto-dextrin 25-30%, gum homogenized liquid and producing the powder.