Megmilk Snow Brand has filed a patent for a food composition that includes Lactobacillus mucosae as an active ingredient to improve gut microbiota. Another aspect of the patent is a drug that promotes the growth of bifidobacteria in the human intestine, also containing Lactobacillus mucosae. The patent claim specifies that the composition includes a bacterial cell or culture of Lactobacillus mucosae. GlobalData’s report on Megmilk Snow Brand gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Megmilk Snow Brand, dairy protein modification was a key innovation area identified from patents. Megmilk Snow Brand's grant share as of June 2023 was 1%. Grant share is based on the ratio of number of grants to total number of patents.
A recently filed patent (Publication Number: US20230149482A1) describes a composition and method for improving gut microbiota. The patent claims a composition and food/drink containing a bacterial cell or culture of Lactobacillus mucosae as an active ingredient. This composition aims to promote an increase in short-chain fatty acids, which are beneficial for gut health. Additionally, the composition is designed to enhance the diversity of gut bacteria, which is important for overall gut health.
The patent also includes a human gut microbiota model for evaluating the effects of the composition. This model consists of a culture for evaluation, comprising at least 9 bacterial species that do not belong to Proteobacteria and Lactobacillus, but include bacteria belonging to Bifidobacterium. The model can be used to assess the increase in short-chain fatty acids and diversity promotion actions of the target food composition.
Furthermore, the patent describes a method for evaluating the effects of the composition in a human intestine. This method involves adding the food composition to the human gut microbiota model, measuring the production of short-chain fatty acids, and calculating a diversity index. The composition is considered to have a short-chain fatty acids increase promoting action and/or a diversity increase promoting action if the measured or calculated values are at least 1.0-fold greater than when the food composition is not added.
The patent also covers the use of Lactobacillus mucosae as an active ingredient in drugs and food/drink products for increasing the rate of bifidobacteria in the human intestine and promoting their proliferation. The strain(s) of Lactobacillus mucosae used in these products are selected from a specific group of lactic acid bacteria strains.
Additionally, the patent provides a method for producing a fermented milk product using Lactobacillus mucosae. The method involves culturing the strain on a milk-based culture medium, where the strain has a 1.1-fold or more proliferation activity when cultured with bifidobacteria compared to when it is not added.
Overall, this patent presents a composition, method, and model for improving gut microbiota by promoting the production of short-chain fatty acids, increasing bacterial diversity, and enhancing the rate and proliferation of bifidobacteria in the human intestine.
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GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.
GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
