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    Nutritional composition preventing bacterial overgrowth
    2.
    发明授权
    Nutritional composition preventing bacterial overgrowth 有权
    营养组合物防止细菌过度生长

    公开(公告)号：US07666830B2

    公开(公告)日：2010-02-23

    申请号：US10483892

    申请日：2002-07-25

    申请人： Clara L. Garcia-Rodenas ,  Olivier Ballevre ,  Florence Rochat

    发明人： Clara L. Garcia-Rodenas ,  Olivier Ballevre ,  Florence Rochat

    IPC分类号： A61K38/01

    CPC分类号： A23K50/40 ,  A23L33/18 ,  A23L33/40 ,  A61K38/01 ,  A61K38/018

    摘要： Protein hydrolyzates are used for prevention of bacterial overgrowth. In addition it was shown in sucklings mammals that specific protein hydrolyzates promote an intestinal flore pattern which is similar to the one of mammals raised by their mother. Other advantages are that the hydrolyzate is easier to obtain and simpler to administrate than treatment of bacterial overgrowth with the aid of active principles.

    摘要翻译： 蛋白质水解物用于预防细菌过度生长。 此外，在哺乳动物的哺乳动物中显示出特定的蛋白质水解物促进了与其母亲所饲养的哺乳动物相似的肠小花纹。 其他优点是借助于主动原理，水解产物比治疗细菌过度生长更容易获得并且更容易施用。

    Frozen dessert containing lactic acid bacteria
    5.
    发明授权
    Frozen dessert containing lactic acid bacteria 有权
    冷冻甜点含有乳酸菌

    公开(公告)号：US06399124B1

    公开(公告)日：2002-06-04

    申请号：US09472931

    申请日：1999-12-27

    申请人： Corinne Lesens ,  Andrea M. Pfeifer ,  Florence Rochat

    发明人： Corinne Lesens ,  Andrea M. Pfeifer ,  Florence Rochat

    IPC分类号： A23C9123

    CPC分类号： A23G9/363 ,  A21D13/33 ,  A21D13/34 ,  A21D13/38 ,  A23G9/42 ,  A23G9/48 ,  A23G9/506

    摘要： Frozen dessert based on an ice cream containing lactic acid bacteria, the said ice cream being coated over all or part of its surface with, and/or placed in, and/or between, an edible support, characterized in that the support is substantially free of lactic acid bacteria, and in that it comprises fermentable fibers specifically promoting the growth, in the intestinal tract, of the lactic acid bacteria contained initially in the ice cream. The invention also relates to the combined use of lactic acid bacteria and prebiotic fibers, for the preparation of a frozen composition in which the lactic acid bacteria and the fibers are not substantially in contact, for the treatment and/or the prevention of gastrointestinal disorders, for strengthening the human immune system, or for increasing the absorption of minerals.

    摘要翻译： 基于含有乳酸菌的冰淇淋的冷冻甜点，所述冰淇淋涂覆在其可表面上的全部或部分表面上，和/或放置在可食用支持体中和/或之间，和/或之间，其特征在于，支撑体基本上是空的 乳酸菌，并且其中包括特别促进肠道中最初包含在冰淇淋中的乳酸菌生长的可发酵纤维。 本发明还涉及乳酸菌和益生元纤维的组合使用，用于制备其中乳酸菌和纤维基本上不接触的冷冻组合物用于治疗和/或预防胃肠道疾病， 用于加强人体免疫系统，或增加对矿物质的吸收。

    Ice cream with coating containing lactic acid bacteria
    6.
    发明授权
    Ice cream with coating containing lactic acid bacteria 有权
    冰淇淋含有乳酸菌的涂层

    公开(公告)号：US6022568A

    公开(公告)日：2000-02-08

    申请号：US254349

    申请日：1999-05-21

    申请人： Corinne Lesens ,  Christian Dufort ,  Andrea M. A. Pfeifer ,  Florence Rochat

    发明人： Corinne Lesens ,  Christian Dufort ,  Andrea M. A. Pfeifer ,  Florence Rochat

    IPC分类号： A23G9/00 ,  A23G9/04 ,  A23G9/32 ,  A23G9/34 ,  A23G9/36 ,  A23G9/40 ,  A23G9/44 ,  A23G9/46 ,  A23G9/48 ,  A23G9/52 ,  A23C9/127

    CPC分类号： A23G9/363 ,  A23G9/322 ,  A23G9/46 ,  A23G9/48 ,  A23G2200/02

    摘要： Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 10.sup.3 to 10.sup.9 cfu/g of lactic acid bacteria. Preferably, the expanded cream includes more than 10.sup.6 cfu/g of lactic acid bacteria, the ratio (e/g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.

    摘要翻译： PCT No.PCT / EP97 / 03560 371日期1999年5月21日 102（e）日期1999年5月21日PCT提交1997年7月5日PCT公布。 第WO98 / 09535号公报 日期1998年3月12日在制备用于涂抹全部或部分冰淇淋的奶油中的乳酸菌。 冰淇淋是一种膨胀和冷冻的奶油，用全部或部分外表面涂覆含有103至109cfu / g乳酸菌的非膨胀涂层。 优选地，膨胀的奶油包含超过106cfu / g的乳酸菌，涂层（e）中的乳酸菌数与膨胀奶油中的乳酸菌数（g ）大于1.涂层可以包括1％至70％的由乳酸菌发酵的乳，0.5％至5％的动物或植物蛋白，乳酸脂肪含量为2％至20％，优选菌株 嗜酸乳杆菌CNCM I-1225。