Kaneka Corporation

Kanegafuchi Kagaku Kogyo Kabushiki Kaisha

The Procter Gamble Company

H. Lundbeck A/s

Kanaka Corporation

Yasuyoshi Ueda

Shiro Kitamura

Koichi Kinoshita

Takahiro Ueda

Tadashi Moroshima

Yoshihide Fuse

Yoshifumi Yanagida

Hiroshi Murao

Hajime Manabe

Toshihiro Takeda

Koki Yamashita

Kenji Inoue

Kiyoshi Watanabe

Satomi Takahashi

Fumio Osakada

Takahisa Kato

Tadao Ono

Akira Nishiyama

Kazuyoshi Yajima

Nobuo Nagashima

Yoshio Shimada

Akihisa Kanda

Yasuhiro Saka

Hideo Kawachi

Katsuji Maehara

Isao Noda

Takehisa Ohashi

Noboru Ueyama

Yukio Yamada

Karunakaran Narasimhan

Kazumi Okuro

Mikio Kitahara

Tatsumasa Mae

Michio Nomura

Akio Fujii

Teruyoshi Koga

Angella Christine Cearley

Masanobu Sugawara

Masafumi Fukae

Kaku Nakagawa

Takahiro Okubo

Takeshi Kondo

Keita Nishino

Misuzu Tsukagawa

Minpei Kuroda

Yoshihiro Mimaki

Yutaka Sashida

Kenneth Yee

Yoshifumi Yanagita

Akira Matsumoto

Mitsutoshi Moro

Kenji Fujii

Masayuki Abe

Hans Petersen

Keiji Matsumoto

Kazunori Hosoe

Masaru Mitsuda

Shigeru Kawano

Robert Dancer

Takashi Yoshida

Tadayoshi Shiraishi

Taizo Kawabe

Hideyuki Kishida

Takaaki Jikihara

Satohiro Yanagisawa

Tadashi Sugawa

Tatsuya Honda

Masashi Izumida

Toshinori Ikehara

Haleh Ahmadian

Fumihiko Kano

Takehiko Yamane

Susumu Amano

Lars Ole Lyngso

Takao Yamaguchi

Shogo Yamamoto

Kazuhiko Yamada

Fumihiko Kanou

Takeshi Kawashima

Noriko Ogawa

Yoshikazu Kogame

Makoto Yamaguchi

Kenji Yoneda

Yukinori Tokuda

Namito Yoshio

Yasuhiro Katayama

Naoki Taoka

Yasuhiro Iida

Yoshio Namito

Tadao Ohno

Yoshifumi 1-701 Saususukuea Yanagita

Akira c/o Tokyo Kakeka Food Co Ltd Matsumoto

A process for producing on an industrial scale the oxidized coenzyme Q, includes culturing a reduced coenzyme Q-producing microorganism selected from the group consisting of the genus, the genus, the genusand the genus, to obtain microbial cells containing reduced coenzyme Qat a ratio of not less than 70 mole % among the entire coenzymes Q; and one of: (a) oxidizing thus-obtained reduced coenzyme Qto oxidized coenzyme Qand then extracting the oxidized coenzyme Qby an organic solvent; or (b) extracting reduced coenzyme Qby an organic solvent and oxidizing the extracted reduced coenzyme Qto oxidized coenzyme Q.

Process for producing coenzyme Q10

The objective of the present invention is to provide an extinguishing agent which has excellent fire-extinguishing property and which exhibits high safety to the environment and human body. The fire extinguishing agent of the present invention is characterized in comprising a biosurfactant.

Fire extinguishing agent and fire extinguishing method using same

With respect to reduced coenzyme Q10, there has been no report about the presence of crystal polymorphism, and it has been considered that a conventionally obtained crystal form is only one form. The present invention relates to a reduced coenzyme Q10 crystal having an endothermic peak indicating melting at 54&#xb1;2&#xb0; C. during temperature rise at a rate of 5&#xb0; C./min by differential scanning calorimetry (DSC), and/or to a reduced coenzyme Q10 crystal showing characteristic peaks at diffraction angles (2&#x3b8;&#xb1;0.2&#xb0;) of 11.5&#xb0;, 18.2&#xb0;, 19.3&#xb0;, 22.3&#xb0;, 23.0&#xb0; and 33.3&#xb0; by powder X-ray (Cu&#x2014;K&#x3b1;) diffraction. The crystal form is a novel reduced coenzyme Q10 crystal which has a higher melting point and a lower solubility in a solvent, and is more excellent in stability than the conventionally known reduced coenzyme Q10 crystal.

Reduced coenzyme Q10 crystal having excellent stability

The present invention provides a stabilization method, a preservation method and the like method of reduced coenzyme Q, which is useful as functional nutritive foods, specific health foods and the like. Furthermore, the present invention provides a method for efficiently obtaining reduced coenzyme Qof high quality and by a method suitable for a commercial production. It is possible to handle and stably preserve reduced coenzyme Qunder a condition that oxidation by a molecular oxygen is inhibited by contacting reduced coenzyme Qwith, an ascorbic acid and citric acid or a related compound thereof, and thus a stabilized composition is obtained. Moreover, reduced coenzyme Qis converted into a crystalline state in such a condition that the formation of oxidized coenzyme Qas a byproduct is minimized by crystallizing reduced coenzyme Qin the presence of ascorbic acid or a related compound thereof etc., and thus a reduced coenzyme Qcrystal of high quality is produced. Furthermore, by successively crystallizing the generated reduced coenzyme Qin the presence of ascorbic acid or related compound thereof after reducing oxidized coenzyme Qto reduced coenzyme Qusing ascorbic acid or a related compound thereof, operations are simplified and minimized, and thus reduced coenzyme Qof high quality is produced.

[object Object]

Provided is a production method of Form I crystal of reduced coenzyme Q10 or a crystalline solid thereof, which is substantially free of Form II crystal, including a step of holding a solution containing reduced coenzyme Q10 at a temperature exceeding 47&#xb0; C. for at least 60 minutes, and a step of crystallization thereafter.

Method for producing reduced coenzyme Q10

The present invention relates to a process for producing reduced coenzyme Qwhich comprises obtaining microbial cells containing reduced coenzyme Qat a ratio of not less than 70 mole % among the entire coenzymes Q, optionally disrupting the cells and recovering thus produced reduced coenzyme Q. The present invention also relates to a process for producing oxidized coenzyme Qwhich comprises either recovering oxidized coenzyme Qafter oxidizing the above-mentioned microbial cells or disrupted product thereof, or recovering reduced coenzyme Qfrom the above-mentioned microbial cells or disrupted product thereof to oxidize thus-obtained reduced coenzyme Qthereafter. According to the processes of the present invention, reduced coenzyme Qand oxidized coenzyme Qcan be produced simply on the industrial scale.

An object of the present invention is to provide a substance characterized by ability to reduce oxidized coenzyme Q10 and ability to stabilize reduced coenzyme Q10, which contains nutrients, has a favorable taste, and is excellent in general versatility, and a method for using the same. The present invention relates to a method for producing reduced coenzyme Q10 comprising reducing oxidized coenzyme Q10 with a particular amino acid. The present invention also relates to a method for stabilizing reduced coenzyme Q10 in the presence of a particular amino acid and a composition stabilized by the method.

Method for producing reduced coenzyme Q10, method for stabilizing same, and composition comprising same

The present invention provides a method of producing reduced coenzyme Qcrystals suitable for commercial scale production thereof. According to a method of the present invention of producing a reduced coenzyme Qcrystal which comprises a crystallization of reduced coenzyme Qin a solution of alcohols and/or ketones, reduced coenzyme Qcrystal excellent in slurry properties and crystalline properties maybe obtained. Moreover, an isolation process including a crystal separation or the whole process including the isolation process maybe minimized and simplified. Thus, highly pure reduced coenzyme Qmay be obtained in a high yield.

The present invention provides a stabilization method, a preservation method and the like method of reduced coenzyme Q, which is useful as functional nutritive foods, specific health foods and the like. Furthermore, the present invention provides a method for efficiently obtaining reduced coenzyme Qof high quality and by a method suitable for a commercial production. It is possible to handle and stably preserve reduced coenzyme Qunder a condition that oxidation by a molecular oxygen is inhibited by contacting reduced coenzyme Qwith an ascorbic acid and citric acid or a related compound thereof, and thus a stabilized composition is obtained. Moreover, reduced coenzyme Qis converted into a crystalline state in such a condition that the formation of oxidized coenzyme Qas a byproduct is minimized by crystallizing reduced coenzyme Qin the presence of ascorbic acid or a related compound thereof, etc., and thus a reduced coenzyme Qcrystal of high quality is produced. Furthermore, by successively crystallizing the generated reduced coenzyme Q, in the presence of ascorbic acid or related compound thereof after reducing oxidized coenzyme Qto reduced coenzyme Qusing ascorbic acid or a related compound thereof, operations are simplified and minimized, and thus reduced coenzyme Qof high quality is produced.

Method of stabilizing reduced coenzyme q10

The present invention relates to a method for stabilizing reduced coenzyme Q, which is useful as an ingredient in good foods, functional nutritive foods, specific health foods, nutritional supplements, nutrients, animal drugs, drinks, feeds, cosmetics, medicines, remedies, preventive drugs, etc., and to a composition therefor. The composition comprises reduced coenzyme Q, a fat and oil (excluding olive oil) and/or a polyol, and doesn't substantially inhibit the stabilization of reduced coenzyme Q. Additionally, the composition is a reduced coenzyme Q-containing composition which comprises reduced coenzyme Q, a polyglycerol fatty acid ester, and a fat and oil and/or a polyol.

The present invention has its object to provide a method for stabilizing reduced coenzyme Q, which is usable as foods, functional nutritive foods, specific health foods, nutritional supplements, nutrients, animal drugs, drinks, feeds, cosmetics, medicines, remedies, preventive drugs and the like. Reduced coenzyme Q, which is readily oxidized in the air, is stabilized by causing ascorbic acid or a related compound thereof to coexist with a polyglycerol fatty acid ester with a polymerization degree of glycerol being not lower than 3 and/or a condensed ricinoleic acid polyglyceride in a mixture of the reduced coenzyme Qand an oil and fat.

The present invention relates to a method for crystallization of (2R)-2-{(3S,4S)-3-[(1R)-1-(tert-butyldimethylsilyloxy)ethyl]-2-oxoazetidin-4-yl}propionic acid, and is characterized in that crystallization is carried out by mixing a solution containing the compound with a substituted aromatic hydrocarbon solvent and/or a halogenated hydrocarbon solvent. The method can provide a crystal of the compound with a high purity and a high yield while the content of 2S isomer is kept at a low level.

Method for crystallization of azetidinonecarboxylic acid

An improved crystallization method for an azetidinone compound represented by the formula 1: 

Crystallization method for intermediates of carbapenem antibiotics

The present invention has its object to provide a method for stably preserving a capsule containing reduced coenzyme Q, which is useful as foods, functional nutritive foods, specific health foods, nutritional supplements, nutrients, animal drugs, drinks, feeds, cosmetics, medicines, remedies, preventive drugs, etc. The present invention relates to a method for preserving reduced coenzyme Qwhich comprises producing or obtaining a capsule containing reduced coenzyme Q, and controlling environment surrounding the capsule to a relative humidity of not less than 0% but not more than 60%. According to this method, reduced coenzyme Qcan be preserved stably, without requiring huge cost and labor, or special equipment.

Method for preserving reduced coenzyme Q10

Growing community of inventors

Hyogo, Japan

Yasuyoshi Ueda