| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e8d6d46c7439444f2ee053109f024e5 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-8988
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-8988
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P25-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate |
2012-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b978e0ea4472d7a7b17725282c52e57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2237eb199796939931959c18d3e6222a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b13d0d8ec12ec1dabb95817971f211b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96f99925ce2303d7ca864536075f1920
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9902a049c2774a678a0c3ff6993f242
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_163e0eeef6fb4660c67187da2ca0c068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d86a2be5ccdb176a983245ef06869cfd |
| publicationDate |
2014-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20140037371-A |
| titleOfInvention |
Method of manufacturing fermented cheonma using red yeast bacteria and uses of fermented cheonma |
| abstract |
The present invention provides a method for preparing a fermented chick horse comprising adding water to a horse chunk and growing the horse, fermenting the horse chunk by inoculating and cultivating the culture medium of Hongkuk culture on the horse chestnut, and drying the fermented horse chestnut . Fermentation cheonma according to the present invention is fermented by the hongguk bacteria increase the content of various bioactive components, thereby significantly improving the memory and learning ability or anti-anxiety and antidepressant effect of cheonma. Therefore, the fermented cheonma or extracts thereof according to the present invention can be used to prevent or treat degenerative brain diseases caused by damage to the cranial nerve cells, and can be used to prevent or treat anxiety symptoms caused by depression and the like. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110623260-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110742971-A |
| priorityDate |
2012-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |