首页> 外国专利> A COMPOSITION COMPRISING SPECIFIC LACTOBACILLUS HELVETICUS STRAINS AND REDUCING FOOD AND/OR RESPIRATORY ALLERGY SYMPTOMS

A COMPOSITION COMPRISING SPECIFIC LACTOBACILLUS HELVETICUS STRAINS AND REDUCING FOOD AND/OR RESPIRATORY ALLERGY SYMPTOMS

机译：包含特定的乳酸杆菌球菌菌株和减少食物和/或呼吸道过敏症状的组合物

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摘要

A composition comprising specific Lactobacillus helveticus strains is provided for reducing the symptoms of allergies originating from food, respiratory or contact allergens. Preferably the composition reduces symptoms of allergies (secondary prevention) while also able to reduce sensitization (primary prevention).

机译：提供了包含特定的瑞士乳杆菌菌株的组合物，用于减轻源自食物，呼吸道或接触性过敏原的过敏症状。优选地，该组合物减轻过敏症状（二级预防），同时还能够降低致敏性（一级预防）。

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公开/公告号EP2804494B1

专利类型
公开/公告日2018-02-28

原文格式PDF
申请/专利权人 NESTEC S.A.;
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申请/专利号EP20130700307
发明设计人 HOLVOET SÉBASTIEN;MERCENIER ANNICK;WEISS MARIETTA;ZUERCHER ADRIAN WALTER;
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申请日2013-01-16
分类号A61K38/01;A61K45/06;A61K31/702;A61K35/747;A23K10/18;A23L33/135;A23L2/52;A61K35;A23L33;
国家 EP
入库时间 2022-08-21 13:18:10

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1. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9 [J] . Yongfu Chen, Wenjun Liu, Jiangang Xue, Journal of dairy science . 2014,第11期

2. Lactobacillus helveticus SBT2171 alleviates allergic symptoms in a murine model for pollen allergy [J] . Makino Tomoyuki, Yamashita Maya, Takeuchi Natsumi, Bioscience, Biotechnology, and Biochemistry . 2019,第12期

3. Comparative Genomics of Completely Sequenced Lactobacillus helveticus Genomes Provides Insights into Strain-Specific Genes and Resolves Metagenomics Data Down to the Strain Level [J] . Michael Schmid, Jonathan Muri, Damianos Melidis, Frontiers in Microbiology . 2018,第6期

4. Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains [C] . Scott A. Rankin, Dattatreya S. Banavara, Ed S. Mooberry, American Chemical Society . 2007

5. Tryptophan catabolism by Lactobacillus spp.: Biochemistry and implications on flavor development in reduced-fat Cheddar cheese (Lactobacillus casei, Lactobacillus helveticus). [D] . Gummalla, Sanjay. 1998

6. Comparative Genomics of Completely Sequenced Lactobacillus helveticus Genomes Provides Insights into Strain-Specific Genes and Resolves Metagenomics Data Down to the Strain Level [O] . Michael Schmid, Jonathan Muri, Damianos Melidis, -1

7. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9 [O] . Yongfu Chen, Wenjun Liu, Jiangang Xue, 2014

1. Effect of Adjunct Culture iLactobacillus helveticus/i(B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese [J] . Natália Chinellato de Azambuja ,Izildinha Moreno ,Darlila Aparecida Gallina . 食品与营养科学（英文） . 2017,第5期

2. Choice for host-specific high-adhesive iLactobacillus/istrains [J] . Xueyan Lin ,Zhonghua Wang ,Zhongxiang Niu . 生命科学与技术进展（英文） . 2012,第2期

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