Novel acetobacter and gluconacetobacter strains and their metabolites for use in inhibiting xanthine oxidase
AssigneeFood Industry Research and Development Institute
InventorsSiao-Jhen Cheng, Yen-Lin Chen, Hsun-Yin Hsu, Kai-Ping Chen, Chiao-Ming Liao, Yi-Jen Yech
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Abstract
A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product.
Claims25
A pharmaceutical composition for reducing uric acid levels in a subject, the composition comprising a metabolite of an acetic acid bacteria and a pharmaceutically acceptable carrier or excipient selected from the group consisting of a buffer, a diluent, a disintegrant, a binding agent, an adhesive, a wetting agent, a polymer, a lubricant, a glidant, a masking agent, a flavoring, a dye, and a fragrance, wherein the acetic acid bacteria is Gluconacetobacter hansenii or Acetobacter pasteurianus.
A food product for reducing uric acid levels in a subject, the food product comprising a metabolite of an acetic acid bacteria, wherein the acetic acid bacteria is Gluconacetobacter hansenii or Acetobacter pasteurianus and the food product is a vinegar, a health drink, a yogurt, a beverage, an ice cream, sour milk, a biozyme, or a cheese.
Dependencies are inferred from the claim text.