WO2016103236A1 - Procédé de fabrication de vin, de jus de marc, de poudre, et de boissons à partir de jus et de poudre d'une grappe de raisin - Google Patents

Procédé de fabrication de vin, de jus de marc, de poudre, et de boissons à partir de jus et de poudre d'une grappe de raisin Download PDF

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WO2016103236A1
WO2016103236A1 PCT/IB2015/059989 IB2015059989W WO2016103236A1 WO 2016103236 A1 WO2016103236 A1 WO 2016103236A1 IB 2015059989 W IB2015059989 W IB 2015059989W WO 2016103236 A1 WO2016103236 A1 WO 2016103236A1
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Prior art keywords
cells
food composition
grape
pomace
proteins
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English (en)
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Kieu Hoang
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Individual
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/08—Anti-ageing preparations

Definitions

  • the present subject matter relates to a process for producing wine from a grape bunch and further relates to a process for obtaining wine suitable for human consumption from the grape plant, wherein the complete grape bunch is ground and used to make wine.
  • the present subject matter provides a process for obtaining wine from the grape bunch, wherein the skin, seed, flesh and stem are all ground to make wine.
  • the present subject matter relates to a process for producing beverages on the basis of juice and powder from the pomace and further relates to a process for obtaining fresh juice and powder suitable for human consumption from the pomace plant, wherein the complete pomace is grinded and used to make juice and powder.
  • the present subject matter provides a process for obtaining juice and powder from the pomace, wherein the skin, seed, flesh, and stem of the grape in the pomace are all grinded and centrifuged to make juice and powder.
  • the present subject matter relates to a process for producing beverages on the basis of juice and powder from the grape bunch and further relates to a process for obtaining fresh juice and powder suitable for human consumption from the grape plant, wherein the complete grape bunch is ground and used to make juice and powder.
  • the present subject matter provides a process for obtaining juice and powder from the grape bunch, wherein the skin, seed, flesh, and stem are all ground and centrifuged to make juice and powder.
  • Grapes are a popular food staple and have ingredients which are healthy for humans.
  • Wines are popular drinks, with ingredients healthy for humans.
  • waste parts of wine processing such as waste pertaining to the grape skin, stem, or seed, are also useful.
  • the present subject matter describes a process of obtaining wine from a whole grape bunch.
  • pomace is commonly wasted during the production and processing of wine and juice.
  • the parts of pomace such as skin, stem, or seed are also useful.
  • the present subject matter describes a process of obtaining juice and powder from whole pomace.
  • the present subject matter relates to a food composition for human consumption comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprises ground flesh, seed, stem, and skin from grapes, and wherein the plurality of grape ingredients further comprise a wine comprising one or more KH Wine proteins.
  • the present subject matter further relates to a method of treating certain disease in a patient comprising administering a food composition for human consumption to a patient in need thereof, the composition comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprise ground flesh, seed, stem, and skin from grapes, wherein the plurality of grape ingredients further comprise a wine comprising one or more KH Wine proteins such that the composition has a concentration of KH Wine protein above 0%.
  • KH Wine healthy cells from the KH Wine proteins after administration to the patient, send signals to damaged or sick cells, thereby triggering synthesis of proteins to transform the damaged or sick cells to become healthy
  • the KH Wine healthy cells send signals to other undamaged cells to synthesize proteins to protect the other undamaged cells from damage, infection, and from being prone to DNA and other cellular alterations
  • the KH Wine healthy cells send signals to the patient's body to produce new cells that are healthy, thereby preventing the new cells from being affected by intracellular and extracellular damaging signals.
  • the present subject relates to a food composition for human consumption comprising a plurality of pomace ingredients, wherein the plurality of pomace ingredients comprises ground flesh, seed, stem, and skin from pomace in grapes, and wherein the plurality of pomace ingredients further comprise one or more KH Pomace proteins.
  • the present subject natter further relates to a method of treating certain diseases in a patient comprising administering a food composition for human consumption to a patient in need thereof, the composition comprising a plurality of pomace ingredients, wherein the plurality of pomace ingredients comprise ground flesh, seed, stem, and skin from pomace in grapes, wherein the plurality of pomace ingredients further comprise one or more KH Pomace proteins such that the composition has a concentration of KH pomace proteins above 0%.
  • KH Pomace healthy cells from the KH Pomace proteins after administration to the patient, send signals to damaged or sick cells, thereby triggering synthesis of proteins to transform the damaged or sick cells to become healthy
  • the KH Pomace healthy cells send signals to other undamaged cells to synthesize proteins to protect the other undamaged cells from damage, infection, and from being prone to DNA and other cellular alterations
  • the KH Pomace healthy cells send signals to the patient's body to produce new cells that are healthy, thereby preventing the new cells from being affected by intracellular and extracellular damaging signals.
  • the present subject matter relates to a food composition for human consumption comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprises ground flesh, seed, stem, and skin from grapes, and wherein the plurality of grape ingredients further comprise one or more KH Grape proteins.
  • the present subject matter further relates to a method of treating certain diseases in a patient comprising administering a food composition for human consumption to a patient in need thereof, the composition comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprise ground flesh, seed, stem, and skin from grapes, wherein the plurality of grape ingredients further comprise one or more KH Grape proteins such that the composition has a concentration of KH Grape protein above 0%.
  • KH Grape healthy cells from the KH Grape proteins after administration to the patient, send signals to damaged or sick cells, thereby triggering synthesis of proteins to transform the damaged or sick cells to become healthy
  • the KH Grape healthy cells send signals to other undamaged cells to synthesize proteins to protect the other undamaged cells from damage, infection, and from being prone to DNA and other cellular alterations
  • the KH Grape healthy cells send signals to the patient's body to produce new cells that are healthy, thereby preventing the new cells from being affected by intracellular and extracellular damaging signals.
  • FIG. 1 is a flow chart.
  • FIG. 2 is a chart of wine tested items.
  • FIG. 3 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 101.
  • FIG. 4 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 102.
  • FIG. 5 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 103.
  • FIG. 6 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 104.
  • FIG. 7 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 105.
  • FIG. 8 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH106.
  • FIG. 9 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 107.
  • FIG. 10 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 108.
  • FIG. 11 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 109 White wine.
  • FIG. 12 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 110 Red wine.
  • FIG. 13 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 111 Young Soy Edamame.
  • FIG. 14 shows the quantification of TC, HDL, LDI/VLDL and TG of sample KH 132 Red hot pepper.
  • FIG. 15 shows the HDL and LDL of KH Green and KH Blue.
  • FIG. 16 shows the Cholesterol in KH Green and KH Blue.
  • FIG. 17 shows the Trygliceride in KH Green and KH Blue.
  • FIG. 18 shows the cell count on KIEU HOANGTM Blue label is 13,175,000/mL.
  • FIG. 19 shows the cell count on KIEU HOANGTM Green label is 257,500,000/mL.
  • FIG. 20 shows the cell count on KIEU HOANGTM Red label is 898,560,000/mL.
  • FIG. 21 shows the cell count on KIEU HOANGTM Tennobudo is 5,000,000,000/mL.
  • FIG. 22 shows the inhibition of KIEU HOANGTM Red label in lung and breast cancer.
  • FIG. 23 shows the inhibition of KIEU HOANGTM Green label in lung and breast cancer.
  • FIG. 24 shows the inhibition of KIEU HOANGTM Blue label in lung and breast cancer.
  • FIG. 25 shows the inhibition of KIEU HOANGTM Tennobudo label in lung cancer.
  • FIG. 26 shows the inhibition of KIEU HOANGTM Tennobudo label in breast cancer.
  • FIG. 27 shows the Glucose uptake in KIEU HOANGTM Green label, which helps to generate insulin for glucose uptake in diabetics due to the mechanism as described herein.
  • FIG. 28 shows the Leukemia cancer signal in mice, group 1 (Vehicle).
  • FIG. 29 shows the Leukemia cancer signal in mice, group 2 (Positive control).
  • FIG. 30 shows the Leukemia cancer signal in mice, group 7 (Prophylactic).
  • FIG. 31 shows the Leukemia cancer signal in mice, group 8 (Therapeutic).
  • FIG. 32 shows the inventor's business partner testing his blood sugar levels after drinking KIEU HOANGTM Red label and Tennobudo wines.
  • FIG. 33 shows the human moving cells in the inventor's feet. Still pictures from video to prove the cells are moving are taken from 00:54 seconds into the video.
  • FIG. 34 shows the human moving cells in the inventor's feet. Still pictures from video to prove the cells are moving are taken from 00:59 seconds into the video.
  • FIG. 35 shows the human moving cells in the inventor's feet. Still pictures from video to prove the cells are moving are taken from 01:06 seconds into the video.
  • FIG. 36 shows the moving cells of the plant in KIEU HOANG wine. Still pictures from video to prove the cells are moving are taken from 00:46 seconds into the video.
  • FIG. 37 shows the moving cells of the plant in KIEU HOANGTM wine. Still pictures from video to prove the cells are moving are taken from 00:48 seconds into the video.
  • FIG. 38 shows the moving cells of the plant in KIEU HOANGTM wine. Still pictures from video to prove the cells are moving are taken from 00:50 seconds into the video.
  • FIG. 39 shows cells from the inventor (A), from KH103 (B) and from Porcine TB (C).
  • FIG. 40 shows a grape process flow chart.
  • FIG. 41 shows an image of the KHJ SDS-Page, particularly the band of molecular weight of KHJ-1, KHJ-2, KHJ-3, KHJ-4 and KHJ-5 at different dilutions similar to that of immunoglobulin and High density lipoprotein (APOA-1) of the human plasma.
  • APOA-1 immunoglobulin and High density lipoprotein
  • FIG. 42 shows an image of the cell count of KUNAMINTM.
  • FIG. 43 shows a graph depicting how KUNAMINTM helps to generate Insulin for Glucose uptake in DIABETICS.
  • FIG. 44 shows a graph depicting how KH602 an element in KUNAMINTM, helped to generate insulin for glucose uptakes in Diabetics on July 14 th , 2014.
  • FIG. 45 shows a graph depicting KH602 Glucose uptake on August 28 th , 2014 vs insulin.
  • FIG. 46 shows a graph depicting median relative bioluminescence for the vehicle, positive control, and the other 14 items tested, including the KHJ609, KHJ610, and KHJ (the code names for KUNAMINTM). All the test items slowed down the growth of the Leukemia cancer cells and all are below the vehicle Median Relative Bioluminescence.
  • FIG. 47 shows images of bioluminescence of the KHJ Therapeutic group.
  • FIG. 48 shows images of bioluminescence of the KHJ Prophylactic group. DETAILED DESCRIPTION
  • An embodiment of the present subject matter is directed to a food composition for human consumption comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprise ground flesh, seed, stem, and skin from grapes, and wherein the plurality of grape ingredients further comprise one or more KH Wine proteins.
  • the present subject matter describes a method for the production of wine from the grape plant (FIG. 1).
  • the grape bunch is treated immediately after harvest.
  • the whole grape bunch is smashed in a grinder to cut the thick stem at about 20 - 30°C.
  • All of the raw materials are collected and ground in a superfine mill at about 20 - 30°C.
  • the raw juice is collected, and the pH of the raw juice is checked, which should be about 3.4 - 8.0.
  • the raw juice is fermented at about 23 - 24 °C.
  • the pH and sugar are checked during fermentation.
  • the wine is pressed and filtered at room temperature.
  • the precipitate is collected and the wine is transferred.
  • the wine is aged at about 15 - 20°C and the pH is checked during the aging.
  • the wine is filtered at about 15 - 20°C.
  • the precipitate is collected and the wine in transferred.
  • the wine is bottled and the pH is checked. All of the precipitate is collected for extraction use.
  • the wine is spray dryed to create a powder.
  • a combination of pasteurization and low pH is used for bacterial and viral inactivation.
  • temperature during manufacturing of the food composition is -10 - 250°C.
  • pH during the process is 2.5 - 10.
  • the food composition is KIEU HOANGTM wine containing from a few hundred thousand living cells per ml up to a maximum 5 to 6 billion cells per ml.
  • the food composition is wine CALIW containing from 500,000 - 1,000,000 cells per ml.
  • the food composition is Blue Label wine containing from 10,000,000 - 50,000,000 cells per ml.
  • the food composition is Green Label wine containing from 100,000,000 up to 300,000,000 cells per ml.
  • the food composition is Red Label wine containing from 300,000,000 - 1 ,000,000,000 cells per ml.
  • the food composition is Yellow Label wine containing from 1,100,000,000 - 2,000,000,000 cells per ml.
  • the food composition is Pellow Label or Kieu Hoang Proprietary Red Blend wine containing from 2,100,000,000 - 3,000,000,000 cells per ml. In an embodiment, the food composition is Kogo and Tenno BUDO wine containing from 3, 100,000,000 - 5,000,000,000 cells per ml.
  • the composition comprises APOA1 (High Density Lipoprotein) from said KH Wine protein having a molecular weight similar to Human APOA1 (High Density Lipoprotein).
  • An embodiment of the present subject matter is directed to a food composition for human consumption comprising a plurality of pomace ingredients, wherein the plurality of pomace ingredients comprise ground flesh, seed, stem, and skin from pomace in grapes, and wherein the plurality of pomace ingredients further comprise one or more KH Pomace proteins.
  • the present subject matter describes a method for the production of juice and powder from the pomace plant.
  • the pomace is treated immediately after harvest.
  • the fresh pomace is washed in a cleaning bath at about 0 - 100°C.
  • the whole pomace is smashed in a grinder to cut the thick stem at about 0 - 100°C.
  • the raw materials are collected and ground in a superfine mill at about 0 - 100°C.
  • the raw juice is collected.
  • the pH of the raw juice is checked and should be about 2.5 - 10.
  • the raw juice is centrifuged at low to high rpm with a normal centrifuge at about -30 - 30°C.
  • the precipitate and supernatant are collected.
  • the collected juice is homogenized at 40 - 60 MPa.
  • the juice is sterilized at 130 - 140°C for 5 - 20 seconds with a pipe sterilizer.
  • the clear juice is bottled at 25 - 35°C.
  • the pH of the juice is checked.
  • the collected juice is concentrated in a single-effect falling film evaporator at 65 - 85°C until the brix value is 30 - 50.
  • the concentrated juice is transferred to the centrifugal spray dryer to produce powder.
  • the food composition is a powder, juice, food supplement, or mixed beverage. In an embodiment, the food composition is used in anti-aging cosmetics. In an embodiment, the temperature during manufacturing is -10 - 250°C. In an embodiment, the pH is 2.5 - 10. In an embodiment, a combination of pasteurization and dry high temperature heating is used for bacterial and viral inactivation.
  • the food composition comprises APOA1 (High Density Lipoprotein) from said KH Pomace proteins having a molecular weight similar to Human APOA1 (High Density Lipoprotein).
  • the food composition comprises Albumin from said KH Pomace proteins having a molecular weight similar to Human Albumin.
  • the food composition comprises Alpha 1 Antitrypsin from said KH Pomace proteins having a molecular weight similar to Human Alpha 1 Antitrypsin.
  • the KH Pomace protein is KH602.
  • KH601 and KH602 have the molecular lower band of human immunoglobulin.
  • An embodiment of the present subject matter is directed to a food composition for human consumption comprising a plurality of grape ingredients, wherein the plurality of grape ingredients comprise ground flesh, seed, stem, and skin from grapes, and wherein the plurality of pomace ingredients further comprise one or more KH Grape proteins.
  • the food composition is a powder, juice, food supplement, or mixed beverage.
  • the temperature during manufacturing is -10 - 250°C.
  • the pH is 2.5 - 10.
  • a combination of pasteurization and dry high temperature heating is used for bacterial and viral inactivation.
  • the food composition comprises APOA1 (High Density Lipoprotein) from said KH Grape proteins having a molecular weight similar to Human APOA1 (High Density Lipoprotein).
  • the food composition comprises Albumin from said KH Grape proteins having a molecular weight similar to Human Albumin.
  • the food composition comprises Alpha 1 Antitrypsin from said KH Grape proteins having a molecular weight similar to Human Alpha 1 Antitrypsin.
  • the food composition comprises immunoglobulin and APOA-1 from said KH Grape proteins having a molecular weight similar to Human immunoglobulin and APOA-1.
  • the KH Grape protein is KH602. In an embodiment, the KH Grape protein is KHJ.
  • the present subject matter describes a method for the production of juice and powder from the grape plant (FIG. 40).
  • the grape bunch is treated immediately after harvest.
  • the fresh grape bunch is washed in a cleaning bath at about 0 - 100°C.
  • the whole grape bunch is smashed in a grinder to cut the thick stem at about 0 - 100°C.
  • All of the raw materials are collected and ground in a superfine mill at about 0 - 100°C.
  • the raw juice is collected, and the pH of the raw juice is checked, which should be about 2.5 - 10.
  • the raw juice is centrifuged at low to high rpm with normal centrifuge at about -30 - 30°C.
  • the precipitate and supernatant are collected.
  • the collected juice is homogenized at 40 - 60 MPa.
  • the juice is sterilized at 130 - 140°C for 5 - 20 seconds with a pipe sterilizer.
  • the clear juice is bottled at 25 - 35°C.
  • the pH of the juice is checked.
  • the collected juice is concentrated in a single-effect falling film evaporator at 65 - 85°C until the brix value is 30 - 50.
  • the concentrated juice is transferred to the centrifugal spray dryer to produce powder.
  • An embodiment of the present subject matter is directed to a method of treating certain diseases in a patient comprising administering the food composition to a patient in need thereof, wherein the food composition has a concentration of KH Wine protein above 0%.
  • Another embodiment of the present subject matter is directed to a method of treating certain diseases in a patient comprising administering the food composition to a patient in need thereof, wherein the food composition has a concentration of KH Pomace proteins above 0%.
  • a further embodiment of the present subject matter is directed to a method of treating certain diseases in a patient comprising administering the food composition to a patient in need thereof, wherein the food composition has a concentration of KH Grape proteins above 0%.
  • administration of the food composition lowers triglycerides and cholesterol and increases High Density Lipoprotein (APOA1) in the patient.
  • administration of the food composition increases glucose uptake in the patient.
  • administration of the food composition cleans plaque and provides heart, brain, and artery blockage protection in the patient.
  • administration of the food composition treats and/or prevents diabetes in a patient.
  • administration of the food compositions treats and/or prevents hypercholesterolemia and/or hyperlipidemia in a patient.
  • administration of the food composition inhibits growth of various cancer cells in the patient.
  • the food composition described herein inhibits growth of leukemia cells in a patient, treats leukemia in a patient, and/or prevents leukemia in a patient.
  • administration of the food composition prevents the development of leukemia in mice after two times of implantation with a total of 30,000,000 Leukemia cancer cells through vein injection (first time with 10,000,000 cells and second time with 20,000,000 cells for those mice that did not develop leukemia after the first implantation).
  • the food composition described herein inhibits the growth of breast and/or lung cancer cells in a patient, treats breast and/or lung cancer in a patient, and/or prevents breast and/or lung cancer in a patient.
  • administration of the food composition suppresses inflammation in the patient due to different causes of disease.
  • FIG. 2 is a chart of wine tested items. KIEU HOANGTM wine red and white without specific number of cells in them were tested. The red wine KHl 10 contains the highest level of HDL with 0.180/uL. Tests were performed by one of the top ten CRO labs in the world.
  • the objective of this study was to quantify Cholesterol/Cholesteryl Ester (TC), HDL Cholesterol (HDLC), LDI/VLDL Cholesterol (LDLC/VLDLC), and Triglyceride (TG) concentration in RAAS products.
  • the Cholesterol/Cholesteryl Ester Quantitation Kit provides a simple method for sensitive quantification of free cholesterol, cholesteryl esters, or both by colorimetric or fluorometric methods. The majority of the cholesterol in blood is in the form of cholesteryl esters which can be hydrolyzed to cholesterol by cholesterol esterase.
  • the assay detects total cholesterol (cholesterol and cholesteryl esters) in the presence of cholesterol esterase or free cholesterol in the absence of cholesterol esterase in the reaction.
  • Bio Vision's HDL and LDL/VLDL Cholesterol Quantification Kit provides a simple quantification method of HDL and LDL/VLDL after a convenient separation of HDL from LDL and VLDL (very low-density lipoprotein) in serum samples.
  • Cholesterol esterase hydrolizes cholesteryl ester into free cholesterol, therefore, cholesterol ester and free cholesterol can be detected separately in the presence and absence of cholesterol esterase in the reactions.
  • the Triglyceride Quantification Kit provides a sensitive, easy assay to measure triglyceride concentration in variety of samples.
  • triglycerides are converted to free fatty acids and glycerol.
  • the kit can detect 1 pmol-10 nmol (or 1-10000 ⁇ range) of triglyceride in various samples listed below in Table 1:
  • the Kit Contents are as listed below in Table 2:
  • Subtract 0 standard reading from readings Plot the standard curve. Apply the sample readings to the standard curve to determine sample cholesterol amount in the reaction well.
  • A is the sample cholesterol amount from the standard curve ( ⁇ g).
  • V is original sample volume added to the sample reaction well ( ⁇ l).
  • HDL and LDL/VLDL Cholesterol Quantification by Fluorometric method HDLC and LDLC/VLDLC
  • HDL and LDL&VLDL Cholesterol Quantification Kit (Catalog #K613-100; 100 assays; Store at -20°C).
  • the Kit Contents are as follows in Table 3:
  • Subtract 0 standard reading from readings Plot the standard curve. Apply the sample readings to the standard curve to determine sample cholesterol amount in the reaction well.
  • A is the sample cholesterol amount from the standard curve ( ⁇ g).
  • V is original sample volume added to the sample reaction well ( ⁇ l).
  • Triglyceride Quantification Kit (Catalog #K622-100; 100 assays; Store at -20°C).
  • the Kit Contents are as follows in Table 4:
  • Triglyceride Probe Dissolve the Triglyceride Probe in 220 ⁇ l anhydrous DMSO (provided) before use. Store at -20°C, protect from light and moisture.
  • Triglyceride Standard Dilute the Triglyceride Standard to 0.01 mM with the Triglyceride Assay Buffer. Add 0, 10, 20, 30, 40, 50 ⁇ l into each well individually. Adjust volume to 50 ⁇ l/well with Triglyceride Assay Buffer to generate 0.1, 0.2, 0.3, 0.4, 0.5 nmol/well of Triglyceride Standard.
  • Triglyceride Reaction Mix mix enough reagents for the number of samples and standards to be performed. For each well, prepare a total 50 ⁇ l Reaction Mix:
  • Triglyceride concentration can then be calculated:
  • Ts is triglyceride amount from standard curve (nmol).
  • Sv is the sample volume (before dilution) added in sample wells ( ⁇ l).
  • Table 8 Quantification of TC, HDL, LDI/VLDL and TG of sample KH 104 (FIG. 6)
  • Table 11 Quantification of TC, HDL, LDI/VLDL and TG of sample KH 107 (FIG. 9)
  • Table 12 Quantification of TC, HDL, LDI/VLDL and TG of sample KH 108 (FIG. 10)
  • Table 14 Quantification of TC, HDL, LDI/VLDL and TG of sample KH 110 (FIG. 12)
  • Table 15 Quantification of TC, HDL, LDI/VLDL and TG of sample KH 111 (FIG. 13)
  • the second lipid panel was performed on the KIEU HOANGTM Blue Label Wine as well as the Green Label Wine by Wuxi Pharma, one of the top ten CRO labs in the world. It was found that the levels of HDL are also very high (FIGS. 15-17).
  • the living cells are also found in all KIEU HOANGTM wine, from the low level of less than one million cells per mL, up to five billion cells per mL (FIGS. 18-21). Another finding shows that the taste of wine will be better with the higher concentration of cells. A number of studies also show the higher concentration of cells, the better efficacy.
  • KH good healthy living cells found in KIEU HOANGTM wine.
  • Triglyceride levels dropped from 1,114 mg/dL down to 379 mg/dL.
  • Cholesterol dropped from 346 mg/dL down to 235 mg/dL.
  • HDL levels increased from 44 mg/dL up to 48 mg/dL.
  • LDL dropped down from beyond the up limit >400 mg/dL to 125 mg/dL, as described in the charts below.
  • the volunteer's family physician looked at the results from the Rui Jin Hospital and prescribed some medicines which contained chemicals to decrease cholesterol and triglyceride levels. Instead of taking the medications, the volunteer continued drinking KIEU HOANGTM wines and in addition began to take 2 capsules of KUNAKINTM (359 proteins in soy), 2 capsules of KUNAMINTM (grape concentrate with seed, flesh, stem, and skin), and 4 capsules of KHCARETM CardioTrim® Men's Formula, along with an hour of fast walking on treadmill while practicing a healthy diet.
  • KUNAKINTM 359 proteins in soy
  • KUNAMINTM grape concentrate with seed, flesh, stem, and skin
  • KHCARETM CardioTrim® Men's Formula along with an hour of fast walking on treadmill while practicing a healthy diet.
  • the measurement of sugar level of a particular volunteer was performed in mid-November and mid December 2014.
  • three volunteers consumed one bottle of KIEU HOANG wine Red label. After dinner the particular volunteer measured his sugar level, which showed a reading of 7.0.
  • the same three volunteers consumed a bottled of Tennobuddo (former Guilliams), and after dinner the particular volunteer measured his sugar level, which showed a reading of 6.9.
  • the sugar reading level was performed twice to prove it. For the particular volunteer, even if he administered the prescribed chemical drug, his lowest sugar level was typically 11.5 - 12 mmol/L.
  • KIEU HOANGTM wine Green Label TM, Red label TM, Yellow label TM, Purple Label TM, and/or TennoBudoTM (former Guilliams) with the cell contents between 275,000,000/cells per ml up to 5,000,000,000 (5 billion) living cells per ml, will help to lower sugar level in diabetics down to 7 and 6.9 mmol/L from 11.5 - 12 mmol/L after dinner.
  • FIG. 32 shows a volunteer testing his blood sugar levels after drinking KIEU HOANGTM Red label and Tennobudo wines.
  • the cells from the inventor (A), from KH103 (B) and from Porcine TB (C) are show in FIG. 39A-C for comparison.
  • the skin under the feet of the inventor was removed from the body, ground into powder, centrifuged at high speed, and underwent high temperature of heating up to 120°C. After the aforementioned steps, the cells were still alive.
  • the cells consist of two rings called double ring.
  • the outer ring is DNA and the inner ring is RNA.
  • FIG. 33 shows human moving cells in the inventor's feet. Still pictures were taken from video to prove the cells are moving from 00:54 seconds into the video.
  • FIG. 34 shows human moving cells in the inventor's feet. Still pictures were taken from video to prove the cells are moving from 00:59 seconds into the video.
  • FIG. 35 shows human moving cells in the inventor's feet. Still pictures were taken from video to prove the cells are moving from 01:06 seconds into the video.
  • FIG. 36 shows the moving cells of the plant in KIEU HOANGTM wine. Still pictures were taken from video to prove the cells are moving from 00:46 seconds into the video.
  • FIG. 37 shows the moving cells of the plant in KIEU HOANGTM wine. Still pictures were taken from video to prove the cells are moving from 00:48 seconds into the video.
  • FIG. 38 shows the moving cells of the plant in KIEU HOANGTM wine. Still pictures were taken from video to prove the cells are moving from 00:50 seconds into the video.
  • KH601 and KH602 contain high density lipoprotein (APOA-1) but are low in cholesterol and triglyceride.
  • APOA-1 high density lipoprotein
  • KHJ, KH601 , and KH602 are the code names of KUNAMINTM.
  • SDS Page was performed to examine the molecular weight of KUNAMINTM. It was found that the molecular weight of KUNAMINTM is similar to that of immunoglobulin and APOA1 (High Density Lipoprotein) found in human plasma (FIG. 41).
  • KUNAMINTM contains between cells from 10,000,000 cells per ml up to one billion cells count per ml in various concentration of KUNAMINTM (FIG. 42).
  • KH601 one of the components in KUNAKINTM, has a very high level of High Density Lipoprotein (HDL), which is good cholesterol.
  • KHJ and KH 601 have the lowest levels of LDL, VLDL, and triglyceride.
  • Glucose metabolism is a primary source of energy and biomaterials for the maintenance of cell homeostasis. Extra glucose is stored in the muscles and liver as glycogen which is hydrolyzed to glucose and released into the blood when needed. The rate of glucose uptake in cells is dynamic and tightly regulated by hormones and/or growth factors including insulin.
  • GLUT4 is the insulin-regulated glucose transporter found in adipose tissues and striated muscle (skeletal and cardiac) that is responsible for insulin-regulated glucose transport into the cell. Under conditions of low insulin, GLUT4 is sequestered in intracellular vesicles in muscle and fat cells. Insulin induces a rapid increase in the uptake of glucose by inducing the translocation of GLUT4 from these vesicles to the plasma membrane. As the vesicles fuse with the plasma membrane, GLUT4 transporters are inserted and become available for transporting glucose, and glucose absorption increases.
  • 3T3-L1 fibroblasts were cultured in culture medium I (DMEM containing 25mM glucose, 1% PS, 10% FBS) at 37°C with 5%C02.
  • 3T3-L1 fibroblasts were differentiated into adipocytes 2 days post confluent with culture medium II (DMEM, 10% FBS, 1% PS) containing lug/ml insulin, luM dexamethasone, and 0.5mM IBMX (day 0). Media were replaced with culture medium II containing lug/ml insulin and culture 2 days, (day 2). Media is changed to 10% FBS/DMEM (day 4). Feed cells with 10% FBS/DMEM every two days. Full differentiation is usually achieved by day 8.
  • DMEM culture medium II
  • FBS lug/ml insulin
  • luM dexamethasone containing lug/ml insulin
  • IBMX 0.5mM IBMX
  • 3T3-L1 adipocytes Seed 200ul/well 2xl0 5 /ml 3T3-L1 adipocytes to 96 wells cell culture plate (culture medium II containing lug/ml insulin), culture overnight at 37°C with 5% C02. 3T3-L1 adipocytes were incubated in serum free medium for starvation overnight. 3T3-L1 adipocytes were washed with KRPH buffer (5mM Na2HP04, 20mM HEPES, pH 7.4, lmM MgS04,lmM CaC12, 136mM NaCl, 4.7mM KC1, and 1% BSA) three times.
  • KRPH buffer 5mM Na2HP04, 20mM HEPES, pH 7.4, lmM MgS04,lmM CaC12, 136mM NaCl, 4.7mM KC1, and 1% BSA
  • the sample KHG, KGJ and KH602 were tested twice on 3T3-L1 adipocytes glucose uptake assay. They all have activity on 3T3-L1 adipocytes glucose uptake. The results we obtained two times were consistent.
  • the sample KH409, KH410 and KH601 were tested twice on 3T3-L1 adipocytes glucose uptake assay. They have inhibition effect on 3T3-L1 adipocytes glucose uptake. The results obtained two times were consistent.
  • the Molt-4-luc leukemia model was used to evaluate the anti-cancer efficacy of different compounds in Balb/c nude mice.
  • the median relative bioluminescence of vehicle group was 153.43 and the positive control group was 1.40; while the KHJ prophylactic group and KHJ therapeutic group produced relative bioluminescence of 2.84 and 1.32, respectively.
  • the KHJ prophylactic group and KHJ therapeutic group produced relative bioluminescence of 2.84 and 1.32, respectively.
  • two mice died and three mice showed bioluminescence signal in vehicle control group.
  • In the positive control group one mouse died which showed bioluminescence signal.
  • KHJ treatment groups all mice were alive, and one mouse in the prophylactic group and one mouse in the therapeutic group exhibited bioluminescence signal in this molt-4-luc leukemia model.
  • the results showed that the test compound of KHJ was well-tolerated by the tumor-bearing mice and the testing article KHJ had inhibition on tumor growth.
  • the objective was to evaluate the anti-tumor efficacy of different compounds in leukemia model in Balb/c nude mice. All the experiments were conducted in the AAALAC-accredited animal facility in compliance with the protocol approved by the Institutional Animal Care and Use Committee (IACUC).
  • IACUC Institutional Animal Care and Use Committee
  • mice Female Balb/c nude mice, with a body weight of approximately 20 grams, were obtained from an approved vendor (Shanghai BK Laboratory Animal Co., LTD., Shanghai, China). Upon arrival, animals were assessed as to their general health by a member of a veterinary staff or authorized personnel. Animals were acclimated for at least three days (upon arrival at the experiment room) before being used for the study. Animals were housed in groups during acclimation and individually housed during in-life. The animal room environment was adjusted to the following target conditions: temperature 20 - 25 °C, relative humidity 40 - 70%, 12 hours of artificial light, and 12 hours dark. Temperature and relative humidity were monitored daily.
  • the Molt-4-luc (Vendor link: Caliper- 125057) tumor cells were maintained in vitro as a suspension culture in RPMI 1640 medium supplemented with 10% fetal bovine serum at 37°C in an atmosphere of 5% C02 in air. The tumor cells were routinely subcultured twice weekly. The cells growing in an exponential growth phase were harvested and counted for tumor inoculation.
  • the testing articles (KH51, KHJ, KHR, KH103, KH111, KH606, KH610, KHJ2, KHJ3, KHJC and KH103C) were provided by RAAS.
  • Cyclophosphamide (Shanxi Powerdone Pharmaceutical CO. LTD.; Lot. # 04120503) was formulated in saline.
  • mice were randomly assigned to 16 groups (vehicle control, positive control, and 14 testing article groups) based on the body weight. Mice in the prophylactic group were administered with testing articles four weeks before tumor implantation according to Table 13. Mice in the vehicle, the positive control, and the therapeutic groups were administered with testing articles right after cell injection according to Table 18. Whole body and metastatic bioluminescence were measured and recorded. Table 18: Experimental Design
  • ** Therapeutic group six mice, free access to drink the test sample, the test sample was given right after cell injection.
  • Vehicle, positive control groups treatment was given right after cell injection.
  • ** Therapeutic group six mice, free access to drink the test sample, the test sample was given right after cell injection.
  • Vehicle, positive control groups treatment was given right after cell injection.
  • mice were weighted and intraperitoneally injected luciferin at 150 mg/kg.
  • the animals were pre-anesthetized with the mixture gas of oxygen and isoflurane. When the animals were in a complete anesthetic state, they was moved them into the imaging chamber for bioluminescence measurements with IVIS (Lumina II). The bioluminescence of the whole animal body, including primary and metastatic tumors, was measured and images are recorded.
  • IVIS Lumina II
  • test compounds KH51, KHJ, KHR, KH103, KHl l l, KH606, KH610, KHJ2, KHJ3, KHJC and KH103C
  • RAAS Cyclophosphamide
  • RBL RBIV RBLo
  • the median relative bioluminescence of the vehicle group was 153.43 and the positive control group was 1.40. While the KHJ prophylactic group and KHJ therapeutic group produced relative bioluminescence of 2.84 and 1.32 respectively. The results showed that the testing article KHJ had inhibition on tumor growth.
  • the median relative bioluminescence of different groups is shown in FIG. 46.
  • the survival animals and animals with signal of cancer were shown in Table 20.
  • Vehicle, positive control groups treatment was given right after the cell injection.
  • a molt-4-luc leukemia model was used to evaluate the anti-cancer efficacy of different compounds in Balb/c nude mice.
  • the median relative bioluminescence of the vehicle group was 153.43 and the positive control group was 1.40, while the KHJ prophylactic group and the KHJ therapeutic group produced relative bioluminescence of 2.84 and 1.32, respectively.
  • the KHJ prophylactic group and the KHJ therapeutic group produced relative bioluminescence of 2.84 and 1.32, respectively.
  • On day 111 after the cell injection two mice died and 3 mice showed bioluminescence signal in the vehicle control group. In the positive control group, one mouse died which showed bioluminescence signal.
  • mice were alive, and one mouse in prophylactic group and one mouse in therapeutic group exhibited bioluminescence signal in this molt-4-luc leukemia model.
  • the reasons for the death of the mice may be the tumor growth.
  • the mice which showed bioluminescence died. It means that the tumor growth is the dominant reason leading to the death of the mice.
  • one mouse (1/6) in KH609 prophylactic group died on day 44 after the cell injection.
  • GraphPad Prism 5 was used for graph preparation.
  • KHJ609 KHJ610
  • KHJ the code names for KunaminTM.
  • FIG. 46 all the test items have slowed down the growth of the Leukemia cancer cells and all are below the vehicle Median Relative Bioluminescence.
  • mice in the KHJ Therapeutic group In the KHJ Therapeutic group (FIG. 47) none of the mice died until day 106, and none of them has shown a median relative bioluminescence in comparison with the vehicle group. Three of them have developed Leukemia and one died at day 57. Also to compare with the positive group, which used a drug, one mouse in the positive group died at day 57 as well. Due to the fact that the three mice in the vehicle did not grow the Leukemia, CRO has been requested to inject 20 million more Leukemia cells into those three mice in the vehicle, as well as all six mice in the KHJ until day 150. All mice in the vehicle group as well as the positive control group died. Mice in the KHJ group continued to live up to 280 days.
  • the CRO was requested to inject 20 million more Leukemia cells into those three mice in the vehicle as well as all six mice in the KHJ in both groups (prophylactic and therapeutic) until day 150. All mice in the vehicle group as well as the positive control group died. Mice in the KHJ continued to live up to 300 days.
  • KUNAMINTM has zero percent concentration of the juice. With higher concentration, more cells will be generated and it will be more efficacious in preventing and treating leukemia.

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Abstract

La présente invention concerne une composition alimentaire pour la consommation humaine comprenant une pluralité d'ingrédients de raisin, la pluralité d'ingrédients de raisin comprenant la chair broyée, une graine, la tige, et la peau du raisin, et la pluralité d'ingrédients de raisin comprenant en outre un vin comprenant une ou plusieurs protéines KH du vin. L'invention concerne également une composition alimentaire pour la consommation humaine comprenant une pluralité d'ingrédients du marc, la pluralité d'ingrédients du marc comprenant la chair broyée, une graine, la tige et la peau de marc de raisin, et la pluralité d'ingrédients du marc comprenant en outre une ou plusieurs protéines KH du marc. L'invention concerne en outre, une composition alimentaire pour la consommation humaine comprenant une pluralité d'ingrédients de raisin, la pluralité d'ingrédients de raisin comprenant la chair broyée, une graine, la tige, et la peau de raisin, et la pluralité d'ingrédients de raisin comprenant en outre une ou plusieurs protéines KH du raisin.
PCT/IB2015/059989 2014-12-24 2015-12-24 Procédé de fabrication de vin, de jus de marc, de poudre, et de boissons à partir de jus et de poudre d'une grappe de raisin Ceased WO2016103236A1 (fr)

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
WO2017053667A1 (fr) * 2015-09-23 2017-03-30 Kieu Hoang Procédés de traitement de maladies à l'aide de protéines de raisin
WO2017058833A1 (fr) * 2015-09-28 2017-04-06 Kieu Hoang Procédé de production d'une boisson à partir d'un jus ou d'une poudre de piments verts ou de piments rouges forts
EP4256968B1 (fr) 2021-07-16 2024-12-25 Voyage Foods, Inc. Répliques de chocolat produites à partir de composants individuels

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US20080032015A1 (en) * 2006-08-02 2008-02-07 Mark Walpole Method of producing concentrated flour from wine grape pomace
US20130122151A1 (en) * 2011-11-16 2013-05-16 Decas Botanical Synergies, Llc Process for Spray Drying Botanical Food
WO2013126198A2 (fr) * 2012-01-31 2013-08-29 Shanghai Raas Blood Products Co., Ltd. Bonnes cellules saines présentes dans des protéines, leurs applications, et procédé d'élaboration d'un milieu pour la récolte des cellules

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US20080032015A1 (en) * 2006-08-02 2008-02-07 Mark Walpole Method of producing concentrated flour from wine grape pomace
US20130122151A1 (en) * 2011-11-16 2013-05-16 Decas Botanical Synergies, Llc Process for Spray Drying Botanical Food
WO2013126198A2 (fr) * 2012-01-31 2013-08-29 Shanghai Raas Blood Products Co., Ltd. Bonnes cellules saines présentes dans des protéines, leurs applications, et procédé d'élaboration d'un milieu pour la récolte des cellules

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SHI, J ET AL.: "Polyphenolics in grape seeds- biochemistry and functionality.", JOURNAL OF MEDICINAL FOOD., vol. 6, no. 4, 2003, pages 291 - 299, XP009102187, DOI: doi:10.1089/109662003772519831 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017053667A1 (fr) * 2015-09-23 2017-03-30 Kieu Hoang Procédés de traitement de maladies à l'aide de protéines de raisin
WO2017058833A1 (fr) * 2015-09-28 2017-04-06 Kieu Hoang Procédé de production d'une boisson à partir d'un jus ou d'une poudre de piments verts ou de piments rouges forts
EP4256968B1 (fr) 2021-07-16 2024-12-25 Voyage Foods, Inc. Répliques de chocolat produites à partir de composants individuels

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