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Patent for License:

Bifidobacteria Strains with Tolerance to Acid, Bile Salt and Oxygen    

The present invention relates to development of Bifidobacteria strains with acid, bile salt and oxygen tolerance and a method of their culture .

Overview

Bifidobacterium spp. is one kind important microflora which inhabits the intestinal tract of humans and animals. Many studies have indicated Bifidobacterium spp. exerts some health-promoting effects on its host. However, after oral administration, Bifidobacterium are overcome by the stress of gastrointestinal environment such as gastric acid and bile salt. Moreover, Bifidobacterium spp. is more anaerobic than other lactic acid bacteria. Products of Bifidobacterium spp. is very difficult to process and maintain the survivability during storage under aerobic condition.

For our strain, its fermentation and recovery process in pilot-plant scale was established. The viable counts of its broth in 250-L fermentor had been up to 109 CFU/ml after culturing in the presence of skim milk without supplement of other growth promoting.

Our strain was verified not only to enhance the immune response of mice in small intestine but also improve the phase of microflora in intestine.

Primary Application of the Technology

Food and Beverage

The Problem Solved by the Technology

Tolerance to bile salt and oxygen.

Competitive Advantage

For our strain, its fermentation and recovery process in pilot-plant scale was established. The viable counts of its broth in 250-L fermentor had been up to 109 CFU/ml after culturing in the presence of skim milk without supplement of other growth promoting.

Patent Summary

U.S. Patent Classes & Classifications Covered in this listing:

Class 426: Food Or Edible Material: Processes, Compositions, And Products

This class provides in general for products and compositions in any physical form which are intended to be consumed by human being or lower animals in whole or part via the oral cavity. This class regards all ingredients or additives that are involved in preparing an edible as being proper.

Subclass 34: Of milk or milk product
Subclass 42: Including addition of enzyme, enzyme producing material, or microorganism
Subclass 43: Including addition of bacterial culture
Subclass 565: Frozen
Subclass 580: Basic ingredient lacteal derived other than butter substitute in emulsion form
Subclass 590: Beverage or beverage concentrate
Subclass 61: DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF
Subclass 660: Confection

Class 424: Drug, Bio-Affecting And Body Treating Compositions

This class includes the following subject matter, not provided for elsewhere: 1. Drug and bio-affecting compositions which are capable of: preventing, alleviating, treating, or curing abnormal and pathological conditions of the living body; maintaining, increasing, decreasing, limiting, or destroying a physiologic body function; diagnosing a physiological condition or state by an in vivo test; controlling or protecting an environment or living body by attracting, disabling, inhibiting, killing, modifying, repelling or retarding an animal or micro-organism. 2. Body treating compositions generally intended for deodorizing, protecting, adorning, or grooming a body. 3. Fermentates. Plant and animal extracts, or body fluids or material containing plant or animal cellular structure. 4. Compositions of this class defined in terms of specific structure; e.g., layered tablet, capsule. 5. Processes of using or preparing subject matter of the Class Definition.

Subclass 93.4: Bacteria or actinomycetales

Class 435: Chemistry: Molecular Biology And Microbiology

This class provides for the following subject matter when not provided for elsewhere: A process of using a microorganism or enzyme to synthesize a chemical product. A process of treating a material with a microorganism or enzyme to separate, liberate, or purify a preexisting substance. An in vitro process of measuring and testing in which: (1) A microorganism or enzyme is used to determine the presence or identity of a compound or composition in a sample; (2) A microorganism is identified by propagation; (3) An enzyme is identified by its catalytic activity; (4) The presence of microorganisms is detected; (5) A live microorganism is used in an antigen antibody test as an antigen; (6) Fixed or stabilized nonliving microorganisms, cells, or tissues are involved. A process of propagating a microorganism. A process in which the genetic structure of a microorganism or extrachromosomal genetic structure is altered. A process of organ or tissue maintenance. A process of mashing or malting. Microorganisms, per se, or the subcellular parts thereof. Enzymes, immobilized enzymes or enzyme containing compositions not otherwise provided for and the processes for purifying enzymes or forming immobilized enzymes. Compositions claimed or solely disclosed as for the propagation of microorganisms or for measuring and testing processes. Using microorganisms to destroy hazardous or toxic waste.

Subclass 243: MICRO-ORGANISM, PER SE (E.G., PROTOZOA, ETC.); COMPOSITIONS THEREOF; PROCES OF PROPAGATING, MAINTAINING OR PRESERVING MICRO-ORGANISMS OR COMPOSITIONS THEREOF; PROCESS OF PREPARING OR ISOLATING A COMPOSITION CONTAINING A MICRO-ORGANISM; CULTURE MEDIA THEREFOR
Subclass 244: Chemical stimulation of growth or activity by addition of chemical compound which is not an essential growth factor; stimulation of growth by removal of a chemical compound
Subclass 252.1: Bacteria or actinomycetales; media therefor