Food Industry Research and Development Institute

Hing-Yuen Chan

Mei-Huei Chen

Yen-Lin Chen

Gwo-Fang Yuan

Su-Hui Chuang

Ing-Er Hwang

Chih-Lu Wu

Shu-Chen Huang

Shiaw-Min Hwang

Chiao-Ming Liao

Li-Ting Wang

Chii-Cherng Liao

Kai-Ping Chen

Fwu-Ling Lee

Hsun-Yin Hsu

Siao-Jhen Chen

Jian-Chyi Chen

Yi-Jen Yech

Shy-Yunn Wann

Fu-Mei Lin

Li-Chuan Liao

Ke-Ming Liang

Hsueh-O Chang

Shu-Wan Wang

Tsung-Chen Huang

Pei-Jou Liu

Disclosed herein is an isolated05B0111 capable of producing an exopolysaccharide. The05B0111 is deposited in Biosource Collection and Research Center (BCRC) of Food Industry Research and Development Institute (FIRDI) under an accession number BCRC 910420 and deposited in Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH (DSMZ) under an accession number DSM 22345. A method of producing an exopolysaccharide is also disclosed. The method involves cultivating an isolatedin a suitable medium under condition such that the exopolysaccharide is formed. A pharmaceutical composition including the aforementioned05B0111 and a food product including the aforementioned05B0111 are disclosed as well.

[object Object]

The present invention relates to a method for fermenting fish skin by using. Also provided is a use of the fermentation liquid obtained by fermenting fish skin withobtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and/or improving the survival of fibroblasts.

The present invention relates to a method of reducing the level of uric acid in a subject, which comprises administering to said subject an effective amount of a fermentation product ofsp. Also provided are a method of preventing and/or treating a disease or disorder related to hyperuricemia, a method of increasing the digestion of uric acid and a method of producing uricase.

Method of reducing levels of uric acid

The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the fungus includesspp. orspp.; and fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.

Fermented composition of mung bean hulls, method for forming thereof, and anti-oxidation and anti-inflammation composition using the same

A method for preparing chitosan nanoparticles in water phase is provided. The method comprises the following steps:

Process for preparing nanoparticles of chitosan in water phase

A chitosan having a weight average molecular weight of 50,000-140,000 g/mole and a degree of deacetylation of 85-95%. Also disclosed are a method of preparing a chitosan from a fungus, and a method of using a chitosan for treating breast or cervical cancer.

Chitosans

The invention relates to a method of producing chitin or chitosan by culturing a fungus or an fungus and isolating chitosan or chitin from the culture.

Production of chitosan and chitin

The invention relates to a method of producing chitin or chitosan by culturing a,fungus or an,fungus and isolating chitosan or chitin from the culture.

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Hsinchu, Taiwan

Hing-Yuen Chan