公开(公告)号：US4801545A

公开(公告)日：1989-01-31

申请号：US565116

申请日：1983-12-23

申请人： David A. Stuart ,  Steven G. Strickland ,  James W. Nichol

发明人： David A. Stuart ,  Steven G. Strickland ,  James W. Nichol

IPC分类号： C12N5/00 ,  C12N5/02

CPC分类号： C12N5/0025

摘要： Methods and compositions are provided for the growth of cultured plant cells which include the addition of maltose as a carbohydrate source. Additional improvements in the plant cell growth medium can be obtained by adding a source of ammonium ion to the medium to obtain a synergistic effect with the maltose.

摘要翻译： 为培养的植物细胞的生长提供了方法和组合物，其包括加入麦芽糖作为碳水化合物来源。 通过向培养基中加入铵离子源以获得与麦芽糖的协同作用，可以获得植物细胞生长培养基中的另外的改进。

公开(公告)号：US09040096B2

公开(公告)日：2015-05-26

申请号：US13061300

申请日：2009-08-27

申请人： William Jeffrey Hurst ,  David A. Stuart ,  Angela Isabel Calderon Justavino ,  Richard B. Van Breemen

发明人： William Jeffrey Hurst ,  David A. Stuart ,  Angela Isabel Calderon Justavino ,  Richard B. Van Breemen

IPC分类号： A61K36/185 ,  C12N9/99 ,  A23G1/48 ,  A23G1/56 ,  A23L1/30 ,  C07C303/24

CPC分类号： C12N9/99 ,  A23G1/48 ,  A23G1/56 ,  A23G2200/14 ,  A23L33/105 ,  C07C303/24 ,  C07C305/16

摘要： The invention provides methods for isolating and enhancing the levels of jasmonates from cacao plant sources. In a preferred embodiment, jasmonic acid and 12-hydroxy jasmonate sulfate are detected in various cocoa products, and the levels of these compounds can be manipulated to increase the beneficial health effects of a food product made with the cocoa products The invention includes methods to prepare edible products containing cocoa jasmonates.

摘要翻译： 本发明提供了从可可植物来源分离和提高茉莉酮酸的水平的方法。 在优选的实施方案中，在各种可可制品中检测到茉莉酸和12-羟基茉莉酮酸硫酸酯，并且可以操纵这些化合物的水平以增加由可可制品制成的食品的有益健康效果。本发明包括制备 含有可可茉莉酸的食用产品。

公开(公告)号：US20140363529A1

公开(公告)日：2014-12-11

申请号：US13913121

申请日：2013-06-07

申请人： W. Jeffrey HURST ,  David A. STUART ,  Joshua D. LAMBERT ,  Yeyi GU

发明人： W. Jeffrey HURST ,  David A. STUART ,  Joshua D. LAMBERT ,  Yeyi GU

IPC分类号： A61K31/353 ,  A61K45/06 ,  A61K36/185

CPC分类号： A61K31/353 ,  A23L27/28 ,  A23V2002/00 ,  A61K9/0053 ,  A61K31/765 ,  A61K36/185 ,  A61K45/06 ,  A61K47/44

摘要： The invention provides compounds and plant extract compositions that inhibit pancreatic enzymes, such as lipases and amylases, and most particularly pancreatic lipase and phospholipase A2 (PLA2), and COX-2 enzyme, and improve the inflammatory state or response conditions in animals. The compounds and plant extracts can be used in methods and administration regimens to treat animals for obesity-related conditions, diabetes and related conditions, metabolic syndrome, metabolic endotoxemia, and inflammatory conditions. The compounds and plant extracts can also be used to produce comestible compositions to be incorporated into a normal diet to improve health or prevent or reduce the uptake of free fatty acids during digestion or the production of inflammatory eicosanoids or cytokines. The inhibitor compounds and compositions include cocoa-derived polymers of epicatechin, such as epicatechin-rich polymers of 2 units through polymers of 14 units and combinations of them.

摘要翻译： 本发明提供抑制胰酶如脂肪酶和淀粉酶，最特别是胰脂肪酶和磷脂酶A2（PLA2）和COX-2酶的化合物和植物提取物组合物，并改善动物的炎症状态或反应条件。 化合物和植物提取物可用于治疗肥胖相关病症，糖尿病和相关病症，代谢综合征，代谢性内毒素血症和炎性病症的方法和给药方案。 化合物和植物提取物也可以用于产生要掺入正常饮食中的食用组合物，以改善健康，或者在消化或产生炎性类花生酸或细胞因子期间预防或减少游离脂肪酸的摄取。 抑制剂化合物和组合物包括表儿茶素的可可衍生聚合物，例如通过14单元的聚合物和它们的组合的2单元的富含表不含萜烯的聚合物。

公开(公告)号：US08709524B2

公开(公告)日：2014-04-29

申请号：US12274080

申请日：2008-11-19

申请人： Kenneth B. Miller ,  Xiaoying Wang ,  David A. Stuart ,  Mark Holmgren

发明人： Kenneth B. Miller ,  Xiaoying Wang ,  David A. Stuart ,  Mark Holmgren

IPC分类号： A23G1/00

CPC分类号： A23G1/002 ,  A23G1/32 ,  A23G1/46 ,  A23G1/56 ,  A23L5/40

摘要： The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

摘要翻译： 本发明提供酸化的红可可制品和成分，例如酸化的红可可豆尖，红可可液和红可可粉。 酸化的可可制品和成分通常由用酸组合物处理的未发酵或未发酵的可可豆制成。 这些方法包括通过使用酸处理来维持可可抗氧化剂水平的食品和成分的方法，并且避免脱水，并且食品和成分具有鲜明的红色。 公开了可可可可，巧克力或可可液以及具有红色调或颜色的高可可抗氧化剂的可可粉以及由它们制成的食品。