http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010074618-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4dd648e9f973c4754e70e906833a2eb0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-612 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K9-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-60 |
| filingDate | 2001-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11ac399762d8a8212922e92b34e69fd7 |
| publicationDate | 2001-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010074618-A |
| titleOfInvention | Components for lowering blood cholesterol level extracted from shrimp fermentation product |
| abstract | The present invention centrifuged for 10 minutes at 10,000 rpm fermentation broth, the precipitate was removed and the supernatant was recovered and then filtered for 18 hours at 4 ℃ by ultrafiltration membrane for molecular weight 40,000 Dalton, the filtrate was recovered, lyophilized Then, the dried powder was re-dissolved in Tris-HCl buffer and filtered with an ultrafiltration membrane having a molecular weight of 400 Dalton at 4 ° C. for 18 hours, the filtrate was removed, the remaining liquid was lyophilized, and the dried powder was extracted three times with distilled water under reduced pressure. To prepare a water-soluble fraction having a cholesterol lowering function by drying, to recover the water-insoluble fraction, extracted three times with ethanol, and dried under reduced pressure in vacuo to prepare an ethanol fraction having a cholesterol lowering function extracted from shrimp fermentation broth. . Since the shrimp fermented broth extract of the present invention reduces blood cholesterol, it can be usefully used as a preventive and therapeutic agent for various cardiovascular diseases or as a component of a health food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101224685-B1 |
| priorityDate | 2001-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.