Patents by Inventor Mark John Berry
Mark John Berry 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).
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Patent number: 10765622Abstract: A process for the production of a Camellia sinensis dedifferentiated stem cell extract, the process comprising the steps of: (a) Preparing a cell culture comprising Camellia sinensis dedifferentiated stem cells; (b) Performing an extraction on the cell culture using ethanol and/or methanol as an extraction solvent, to produce the Camellia sinensis dedifferentiated stem cell extract.Type: GrantFiled: March 30, 2017Date of Patent: September 8, 2020Assignee: CONOPCO, INC.Inventors: Mark John Berry, Ravine Anthony Gungabissoon
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Publication number: 20190151228Abstract: A process for the production of a Camellia sinensis dedifferentiated stem cell extract, the process comprising the steps of: (a) Preparing a cell culture comprising Camellia sinensis dedifferentiated stem cells; (b) Performing an extraction on the cell culture using ethanol and/or methanol as an extraction solvent, to produce the Camellia sinensis dedifferentiated stem cell extract.Type: ApplicationFiled: March 30, 2017Publication date: May 23, 2019Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Mark John BERRY, Ravine Anthony GUNGABISSOON
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Patent number: 9943535Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.Type: GrantFiled: November 27, 2013Date of Patent: April 17, 2018Assignee: CONOPCO, INC.Inventors: Mark John Berry, Mark Ian Fowler, Alan David Heath
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Patent number: 9750272Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fiber; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.Type: GrantFiled: June 10, 2016Date of Patent: September 5, 2017Assignee: Conopco, Inc.Inventors: Mark John Berry, Heather Frances Jennifer Bligh, Mark Ian Fowler, Karl John Hunter, Katrina Macaulay
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Publication number: 20170049676Abstract: The inventors have observed that aqueous mustard seed extract appears to be cytotoxic to fibroblast cells. The cytotoxicity of the aqueous mustard seed extract appears to abate when the extract is heat treated at 120° C. for 15 minutes. The heat treated aqueous mustard seed extract when combined with exogenous myrosinase is not cytotoxic but can induce a modest increase in HO-1 content in cultured fibroblasts and thus would be expected to be useful in a topical composition for treating/preventing itchy skin, particularly the scalp. This invention thus relates to the provision of a topical composition for treating/preventing itchy skin, particularly the scalp.Type: ApplicationFiled: April 21, 2015Publication date: February 23, 2017Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Mark John BERRY, Mark lan FOWLER, Gail JENKINS, Jennifer Elizabeth POPLE, Sally Pamela REDFERN
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Publication number: 20160286841Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fibre; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.Type: ApplicationFiled: June 10, 2016Publication date: October 6, 2016Inventors: Mark John Berry, Heather Frances Jennifer Bligh, Mark Ian Fowler, Karl John Hunter, Katrina Macaulay
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Patent number: 9451785Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet.Type: GrantFiled: May 25, 2011Date of Patent: September 27, 2016Assignee: Conopco Inc.Inventors: Mark John Berry, Heather Frances Jennifer Bligh, John Casey, Karl John Hunter, Robèr Antoine Kemperman
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Publication number: 20160271045Abstract: The invention relates to use of chitosan or a salt thereof in an anti-perspirant composition as an anti-perspirant ingredient. Current anti-perspirants are based on aluminium, but inorganic salts have the effect of leaving white patches on clothes. Additionally there is a perceived health risk associated with aluminium The current approach is to reduce the amount of aluminium in antiperspirants or to use additional metal salts such as those of zirconium. However, this approach tends to lower the efficacy of the formulation and hence prove more expensive. Zirconium-based antiperspirants tend to leave yellow patches on clothes. Use of chitosan or a salt thereof in an anti-perspirant composition as an anti-perspirant ingredient is provided, wherein the chitosan or salt thereof has a degree of acetylation of 0-15, preferably 0-12, most preferably 0-10%, wherein the chitosan or salt thereof is either in an anhydrous form or dissolved in water at a pH of no more than 6.0, preferably no more than 5.Type: ApplicationFiled: September 30, 2014Publication date: September 22, 2016Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Mark John BERRY, John CASEY, Karl John HUNTER
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Patent number: 9387219Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase post-prandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.Type: GrantFiled: May 29, 2012Date of Patent: July 12, 2016Assignee: Conopco, Inc.Inventors: Mark John Berry, Mark Ian Fowler, Alan David Heath
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Patent number: 9386792Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fiber; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.Type: GrantFiled: November 28, 2012Date of Patent: July 12, 2016Assignee: Conopco, Inc.Inventors: Mark John Berry, Heather Frances Jennifer Bligh, Mark Ian Fowler, Karl John Hunter, Katrina Macaulay
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Publication number: 20150313927Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.Type: ApplicationFiled: November 27, 2013Publication date: November 5, 2015Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Mark John Berry, Mark Ian Fowler, Alan David Heath
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Publication number: 20140308392Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fibre; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.Type: ApplicationFiled: November 28, 2012Publication date: October 16, 2014Inventors: Mark John Berry, Heather Frances Jennifer Bligh, Mark Ian Fowler, Karl John Hunter, Katrina Macaulay
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Patent number: 8784913Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.Type: GrantFiled: May 25, 2011Date of Patent: July 22, 2014Assignee: Conopco, Inc.Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
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Publication number: 20140107052Abstract: Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak.Type: ApplicationFiled: May 29, 2012Publication date: April 17, 2014Inventors: Mark John Berry, Mark Ian Fowler, Alan David Heath
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Publication number: 20140057843Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of any one of the disease states in the group consisting of cardiovascular disease, inflammation and diarrhoea. Human evolution has been a very slow process in contrast to the relatively recent, rapid changes in our diet since the Neolithic revolution which marked the switch from hunter-gatherer to agricultural life-style around 10,000 years ago. Moreover our genome has not had time to evolve at the same pace and therefore it is postulated that our bodies will work more efficiently with an ancestral diet.Type: ApplicationFiled: May 25, 2011Publication date: February 27, 2014Inventors: Mark John Berry, Heather Frances Jennifer Bligh, John Casey, Karl John Hunter, Rober Antoine Kemperman
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Publication number: 20130101701Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.Type: ApplicationFiled: May 25, 2011Publication date: April 25, 2013Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
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Publication number: 20130071529Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.Type: ApplicationFiled: May 21, 2012Publication date: March 21, 2013Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Deborah Lynne Aldred, Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Sarah Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Publication number: 20130071539Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.Type: ApplicationFiled: May 21, 2012Publication date: March 21, 2013Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Patent number: 8216624Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.Type: GrantFiled: June 27, 2005Date of Patent: July 10, 2012Assignee: Conopco, Inc.Inventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Patent number: 8206770Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.Type: GrantFiled: June 27, 2005Date of Patent: June 26, 2012Assignee: Conopco, Inc.Inventors: Deborah Lynne Aldred, Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Sarah Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg