| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ee37266afad7a55d90aef0ddc053cf57 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2035-11 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-747
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-00 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-245 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-747
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate |
2015-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_852a1b63bad24c52843022a7570cd8d1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4013d255a400f54f412e5ada2163e8d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01f4e55d0675973a087a4660d6b16a97
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37f8ea7b032c20d40684c6e03b197eae
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f91794787ed6359480b8b3ebd253ef6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec3dac5b10b6b1ee834d60a8b704735c |
| publicationDate |
2017-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3146037-A1 |
| titleOfInvention |
New strain of lactobacillus casei with ability to degrade the immunotoxic peptide from gluten |
| abstract |
The invention relates to a bacterial strain, Lactobacillus casei IPLA12038 with deposit number CECT 8590, and its use for the degradation of gluten, gliadin or derivative peptides. The strain has been isolated from an acidic dough used to make bread. Its advantages include the ability to use gliadin as nitrogen source, possess peptidase activities involved in the degradation of it and be able to completely degrade the immunotoxic (33) amino acid peptide involved in triggering of celiac disease in a short period of time. The fact of considering it a GRAS and QPS microorganism, isolated from a fermented food, sensitive to antimicrobial gastrointestinal agents and resistant to gastrointestinal conditions tested in vitro , guarantees its use as a probiotic or nutraceutical supplement. |
| priorityDate |
2014-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |