| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d3747bf64d40e3a84d36f688cd74b5bc |
| 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/C12N1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
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_b4393f16f7473ad119ea8e3fc923f21a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25c38ad697ac2350ec916590a87f6514
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2cda58fda6f438147a3b17710d363aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0477cfd832bc2a26b9651eaf67f45f4a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7954038616b34811dd50a96b49c6874a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d05477a064fb882644dec7d91bf4e0d |
| publicationDate |
2017-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2016015172-A |
| titleOfInvention |
NEW LACTOBACILUS CASEI CEPA WITH CAPACITY TO DEGRADE THE IMMUNOTOX PEPTIDE OF GLUTEN. |
| abstract |
The present invention relates to a bacterial strain, Lactobacillus casei IPLA12038 with deposit number CECT 8590, and its use for the degradation of gluten, gliadin or its derived peptides. The strain has been isolated from an acid dough used to make bread. Its advantages include the ability to use gliadin as a source of nitrogen, possess peptidase activities involved in its degradation and be able to completely degrade the 33 amino acid immunotoxic peptide involved in the 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 agents and resistant to gastrointestinal conditions analyzed 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 |