CN102115717B - Low nucleic acid yeast product, preparation method thereof and weight-reducing product comprising same - Google Patents
Low nucleic acid yeast product, preparation method thereof and weight-reducing product comprising same Download PDFInfo
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- CN102115717B CN102115717B CN2009102158911A CN200910215891A CN102115717B CN 102115717 B CN102115717 B CN 102115717B CN 2009102158911 A CN2009102158911 A CN 2009102158911A CN 200910215891 A CN200910215891 A CN 200910215891A CN 102115717 B CN102115717 B CN 102115717B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- 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
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- 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
- A23L33/14—Yeasts or derivatives thereof
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/08—Reducing the nucleic acid content
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to a low nucleic acid yeast product and a preparation method thereof. The low nucleic acid yeast product comprises 45 percent to 55 percent of protein, 0.05 percent to 1.0 percent of nucleic acid, 100ppm to 5,000ppm of calcium, 30ppm to 1,000ppm of iron, and 30ppm to 1,000ppm of zinc. The invention further relates to the preparation method of the low nucleic acid yeast product. The preparation method comprises the following steps: yeast is mixed with water into a solution with a mass percentage concentration of 5 percent to 10 percent; the pH (hydrogen ion concentration) of the solution is regulated to a value between 6.0 and 10.0; the heat of the yeast solution is preserved for 1 to 6 hours at a temperature of 60 DEG C to 100 DEG C; the pH of the yeast solution is further regulated to a value between 5.0 and 7.0; the yeast solution is separated, washed and dried; and then the low nucleic acid yeast product is acquired. The method disclosed by the invention has the advantages that the nucleic acid content in the yeast is reduced simply, conveniently and effectively, namely the danger of gout caused by eating the yeast or relevant products produced by using the yeast as a raw material is reduced, and the nutritive value in the original yeast is preserved. The invention further relates to a weight-reducing product comprising the low nucleic acid yeast. The weight-reducing product has the advantages of low calorie, high nutrition, safety and effectiveness, and can promote lipolysis.
Description
Technical field
The present invention relates to a kind of low nucleic acid yeast product and preparation method thereof, and a kind of diet products that comprise this low nucleic acid yeast.
Background technology
Yeast begins to come into daily life as a kind of food, and increasing yeast product is come out.Now most of Yeast food is to produce beer yeast slurry after the beer as raw material on the market, is developed to different food.Prior art mainly is that to handle then convection drying just edible to the people by cereuisiae fermentum being carried out debitterize, and perhaps some mineral substance of reinforcement, trace element before dry are made nutrient prime replenisher.
A lot of people cause gout after reflecting edible this series products easily in recent years, and the major ingredient that wherein causes gout is nucleic acid.Yeast amplifying nucleic acid content generally about 5%, edible be the product of main raw material with this primary yeast after, cause gout easily.Nucleic acid class protective foods is declared and is evaluated regulation " ' being not suitable for the crowd ' in nucleic acid class protective foods specification sheets and the label should clearly mark out ' patient with gout ' except pressing protective foods relevant regulations mark ".
Will be behind the beer yeast slurry convection drying edible to the people, or be that carrier is made various nutrient prime replenishers with the yeast.
To nucleic acid and the not control of nucleic acid content of yeast, cause causing gout behind some edible this series products in the prior art, bring very big misery to the human consumer.
Dense salt method, diluted alkaline method can be come out the nucleic acid extraction in the yeast, but these methods cause the nutritive loss of yeast serious, and the yeast of production does not have value edible or health care.
Summary of the invention
The technical problem that the present invention mainly solves is the nucleic acid that reduces in the yeast, keeps the nutritive value of protein, calcium, iron, zinc and yeast in the yeast.
The preparation method of low nucleic acid yeast product provided by the invention is to be raw material with face with yeast, yeast saccharomyces cerevisiae, the cereuisiae fermentum beer yeast slurry of debitterize (or through), the permeability principle is dissolved in the nucleic acid in the yeast in the water to utilize yeast yeast cells wall under finite concentration, temperature and pH to have preferably, removes the nucleic acid in the yeast by separating, washing but does not lose protein in the yeast.Drop to 0.1～1.0% through yeast amplifying nucleic acid after this art breading by original about 5%, well below existing yeast amplifying nucleic acid, keep nutritive elements such as protein in this yeast, calcium, iron, zinc simultaneously.The food of producing with this yeast does not have denseer yeast flavour, product protein height, to human body safety (can not cause gout).Concrete process flow sheet as shown in Figure 1.
The main component weight percentage of low nucleic acid yeast provided by the present invention is: protein 45～55%, nucleic acid (in RNA) 0.05～1.0%, calcium 100～5000ppm, iron 30～1000ppm, zinc 30～1000ppm.This yeast is a kind of dry yeast, and smell is lighter.
The preparation method of a kind of low nucleic acid yeast provided by the present invention, concrete steps comprise:
1) gets the yeast water and be mixed with the solution that mass percent concentration is 5-10%, preferred concentration 7～10%, optimum 8%;
2) regulating step 1) the gained yeast soln is to pH=6.0-10.0, preferred pH=7.0-9.0, most preferably pH=8.5.
3) with step 2) the gained yeast soln was 60-100 ℃ of insulation 1-6 hour, and preferred temperature 80-100 ℃, soaking time 2-4 hour, most preferably 95 ℃ were incubated 3 hours;
4) re-adjustment step 3) gained yeast soln is to pH=6.0;
5) separate washing, drying step 4) the gained yeast soln, obtain low nucleic acid yeast.
Step 2 wherein), the acid of regulating pH in the step 4) can be selected sulfuric acid, hydrochloric acid, nitric acid, phosphoric acid etc. for use, alkali available hydrogen sodium oxide, potassium hydroxide etc.
Particularly, the separating device that the separating step in the described step 5) can be chosen prior art as the case may be wantonly carries out, as stacked separating machine.
Method of the present invention is simple and feasible, cost is low, utilize method of the present invention to reduce yeast amplifying nucleic acid content effectively simultaneously, i.e. it is the danger of the related products initiation gout of raw material production that edible this yeast of reduction reaches with this yeast, and has kept the nutritive value in original yeast.The low nucleic acid yeast product of the present invention preparation is still complete yeast cell, has kept the nutritive substance in the cell with effective.
Another technical problem that the present invention solves has provided a kind of safe and effective diet products,
Diet products involved in the present invention are to be that raw material is aided with CALCIUM PYRUVIC, L-carnitine with low nucleic acid yeast, and forced for vitamins B1, B2, B6, B12, folic acid, nicotinic acid, pantothenic acid, vitamin A, vitamins C, vitamins D etc. mix simultaneously.
The main component weight percentage of these diet products is: low nucleic acid yeast content is 70～99%, CALCIUM PYRUVIC content 0.1～10%, L-carnitine content 0.1～15%, the content of nutritive element is: VB11 0～1000ppm, Wei ShengsuB2 10～1000ppm, vitamin B6 10～1000ppm, vitamin B12 0.1～50ppm, folic acid 10～1000ppm, nicotinic acid 10～5000ppm, pantothenic acid 50～5000ppm, retinol1 0～500ppm, vitamins C 1000～5000ppm, vitamins D 0.1～10ppm.
Diet food of the present invention is that a kind of nutrition low in calories, high also has the fat-splitting effect of promotion simultaneously, is a safe and effective diet food.
Description of drawings
Fig. 1 prepares the main technique schema of low nucleic acid yeast product for the present invention.
Embodiment
Describe the present invention by the following examples in detail.
One, the low nucleic acid yeast product of preparation
Embodiment 1
Get the Angel yeast saccharomyces cerevisiae that Angel Yeast Co.,Ltd produces, add deionized water, be mixed with mass percent concentration and be 5% solution; Regulate this yeast soln to pH=6.0 with sulfuric acid and sodium hydroxide; Then, this yeast soln is incubated 1 hour at 60 ℃; This yeast soln of re-adjustment is to pH=5.0; Separate with stacked separating machine, collect the heavy phase of separating, add water then in the gained heavy phase, amount of water is identical with gained heavy phase volume, stirs and separates with separating machine after 30 minutes again, and the gained heavy phase is carried out spraying drying, obtains low nucleic acid yeast sample 1
#
Embodiment 2
Get the Angel cereuisiae fermentum that Angel Yeast Co.,Ltd produces, add deionized water, be mixed with mass percent concentration and be 7% solution; Regulate this yeast soln to pH=9 with sulfuric acid and sodium hydroxide; Then, this yeast soln is incubated 4 hours at 80 ℃; This yeast soln of re-adjustment is to pH=6.0; Separate with stacked separating machine, collect the heavy phase of separating, add water then in the gained heavy phase, amount of water is identical with gained heavy phase volume, stirs and separates with separating machine after 30 minutes again, and the gained heavy phase is carried out roller drying, obtains low nucleic acid yeast sample 2
#
Embodiment 3
Get the Angel face yeast that Angel Yeast Co.,Ltd produces, the adding deionized water is mixed with mass percent concentration and is 5% solution; Regulate this yeast soln to pH=6.0 with sulfuric acid and sodium hydroxide; Then, this yeast soln is incubated 1 hour at 60 ℃; This yeast soln of re-adjustment is to pH=7.0; Separate with stacked separating machine, collect the heavy phase of separating, add water then in the gained heavy phase, amount of water is identical with gained heavy phase volume, stirs and separates with separating machine after 30 minutes again, and the gained heavy phase is carried out spraying drying, obtains low nucleic acid yeast sample 1
#
Embodiment 4
Get the Angel face yeast that Angel Yeast Co.,Ltd produces, the adding deionized water is mixed with mass percent concentration and is 8% solution; Regulate this yeast soln to pH=8.5 with sulfuric acid and sodium hydroxide; Then, this yeast soln is incubated 3 hours at 95 ℃; This yeast soln of re-adjustment is to pH=6.5; Separate with stacked separating machine, collect the heavy phase of separating, add water then in the gained heavy phase, amount of water is identical with gained heavy phase volume, stirs and separates with separating machine after 30 minutes again, and the gained heavy phase is carried out spraying drying, obtains low nucleic acid yeast sample 4
#
Embodiment 5
Get the Angel face yeast that Angel Yeast Co.,Ltd produces, the adding deionized water is mixed with mass percent concentration and is 10% solution; Regulate this yeast soln to pH=10 with sulfuric acid and sodium hydroxide; Then, this yeast soln is incubated 6 hours at 100 ℃; This yeast soln of re-adjustment is to pH=6.2; Separate with stacked separating machine, collect the heavy phase of separating, add water then in the gained heavy phase, amount of water is identical with gained heavy phase volume, stirs and separates with separating machine after 30 minutes again, and the gained heavy phase is carried out spraying drying, obtains low nucleic acid yeast sample 5
#
Embodiment 6
Get the beer yeast slurry behind debitterize that Angel Yeast Co.,Ltd produces, add deionized water, be mixed with mass percent concentration and be 9% solution; Regulate this yeast soln to pH=7 with sulfuric acid and sodium hydroxide; Then, this yeast soln is incubated 5 hours at 85 ℃; This yeast soln of re-adjustment is to pH=5.8; Separate with stacked separating machine, collect the heavy phase of separating, add water then in the gained heavy phase, amount of water is identical with gained heavy phase volume, stirs and separates with separating machine after 30 minutes again, and the gained heavy phase is carried out spraying drying, obtains low nucleic acid yeast sample 6
#
Each composition quality percentage composition is as shown in the table in each embodiment gained sample:
| Nucleic acid (in RNA) | Protein | Calcium (ppm) | Iron (ppm) | Zinc (ppm) | |
| Sample 1 # | 1.0％ | 45％ | 1500 | 100 | 200 |
| Sample 2 # | 0.41％ | 53％ | 1607 | 300 | 390 |
| Sample 3 # | 0.22％ | 51％ | 1721 | 500 | 400 |
| Sample 4 # | 0.05％ | 54％ | 3827 | 700 | 930 |
| Sample 5 # | 0.6％ | 55％ | 5000 | 1000 | 1000 |
| Sample 6 # | 0.8％ | 49％ | 100 | 30 | 30 |
Two, experimentation on animals
With the low nucleic acid yeast product sample 1 among the preparation embodiment
#, 2
#, 3
#, 4
#, 5
#, 6
#, the Angel face carries out experimentation on animals simultaneously with yeast, Angel yeast saccharomyces cerevisiae, Angel cereuisiae fermentum, beer yeast slurry, nursing experiment through 30 days is found, low nucleic acid yeast group is not remarkable to uric acid influence in the experiment rat serum, and common yeast to the influence of rat serum uric acid level significantly, uric acid in the rat serum that can significantly raise.
When low nucleic acid yeast of the present invention and common yeast carry out experimentation on animals, variation such as the following table of uric acid content in the interior serum of big white mouse body:
| Uric acid in the initial serum | After 30 days in the serum |
| Content (μ mol/L) | Uric acid content | |
| Blank group | 90.28±2.6 | 91.98±2.6 |
| Sample 1# | 90.21±2.0 | 92.21±2.4 |
| Sample 2# | 90.32±2.2 | 91.87±2.1 |
| Sample 3# | 90.40±2.4 | 92.43±2.7 |
| Sample 4# | 90.36±2.3 | 91.34±2.3 |
| Sample 5# | 90.38±2.5 | 92.18±2.8 |
| Sample 6# | 90.41±2.7 | 92.24±2.4 |
| The face yeast | 90.29±2.2 | 105.70±3.8 |
| Yeast saccharomyces cerevisiae | 90.52±2.1 | 106.27±4.5 |
| Cereuisiae fermentum | 90.64±2.8 | 118.67±4.9 |
| Beer yeast slurry | 90.68±2.9 | 121.42±5.0 |
Therefore, compare the Angel face according to the low nucleic acid yeast group of products of the inventive method production and with yeast, Angel yeast saccharomyces cerevisiae, Angel cereuisiae fermentum, beer yeast slurry group the influence of high lithemia patient or patient with gout is much smaller, therefore safer.
The present invention is through trial-production and produce the existing existing qualified product that meet company standard.
Three, preparation diet products
Embodiment 1
Formula for a product (kg/ton)
Low nucleic acid yeast 90.049
CALCIUM PYRUVIC 4.0
L-carnitine 4.0
VITMAIN B1 0.1
Wei ShengsuB2 0.1
Vitamin B6 0.1
Vitamin B12 0.0005
Folic acid 0.1
Nicotinic acid 0.5
Pantothenic acid 0.5
Vitamin A 0.05
Vitamins C 0.5
Vitamins D 0.0005
Production technique:
Raw material in the above prescription by the prescription weighing, is then dropped into together in the three-dimensional mixer and mixed 40 minutes, be packaged into the 300g/ bottle with the powder packets installation then, wrap into the storehouse then greatly.
Claims (8)
1. a low nucleic acid yeast is characterized in that, protein content is 45～55%, and nucleic acid content is 0.05～1.0%, and calcium contents is 100～5000ppm, and iron level is 30～1000ppm, and zinc content is 30～1000ppm; Described yeast is yeast saccharomyces cerevisiae.
2. the preparation method of a low nucleic acid yeast as claimed in claim 1 comprises:
1) the yeast water is mixed with the solution that mass percent concentration is 5-10%;
2) regulating step 1) the gained yeast soln is to pH=6.0-10.0;
3) with step 2) the gained yeast soln 60-100 ℃ the insulation 1-6 hour;
4) re-adjustment step 3) gained yeast soln is to pH=5.0～7.0;
5) separate washing, drying step 4) the gained yeast soln, obtain low nucleic acid yeast product.
3. the preparation method of a low nucleic acid yeast as claimed in claim 2 is characterized in that, to be mixed with mass percent concentration be 7～10% to water in the described step 1).
4. the preparation method of a low nucleic acid yeast as claimed in claim 2 is characterized in that, to be mixed with mass percent concentration be 8% to water in the described step 1).
5. the preparation method of a low nucleic acid yeast as claimed in claim 2 is characterized in that, described step 2) in regulating step 1) the gained yeast soln is to pH=7.0-9.0,
6. the preparation method of a low nucleic acid yeast as claimed in claim 5 is characterized in that, described step 2) in regulating step 1) the gained yeast soln is to pH=8.5.
7. the preparation method of a low nucleic acid yeast as claimed in claim 2 is characterized in that, described step 3) is with step 2) the gained yeast soln 80-100 ℃ the insulation 2-4 hour.
8. the preparation method of a low nucleic acid yeast as claimed in claim 7 is characterized in that, described step 3) is with step 2) the gained yeast soln 95 ℃ the insulation 3 hours.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102158911A CN102115717B (en) | 2009-12-31 | 2009-12-31 | Low nucleic acid yeast product, preparation method thereof and weight-reducing product comprising same |
| KR1020127003420A KR20120057613A (en) | 2009-12-31 | 2010-11-09 | Yeast product with low nucleic acid content, method preparing the same and diet product containing said yeast product with low nucleic acid content |
| PCT/CN2010/078570 WO2011079652A1 (en) | 2009-12-31 | 2010-11-09 | Yeast product with low nucleic acid content, method preparing the same and diet product containing said yeast product with low nucleic acid content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102158911A CN102115717B (en) | 2009-12-31 | 2009-12-31 | Low nucleic acid yeast product, preparation method thereof and weight-reducing product comprising same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102115717A CN102115717A (en) | 2011-07-06 |
| CN102115717B true CN102115717B (en) | 2013-07-10 |
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| Country | Link |
|---|---|
| KR (1) | KR20120057613A (en) |
| CN (1) | CN102115717B (en) |
| WO (1) | WO2011079652A1 (en) |
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| EP2758514B2 (en) * | 2011-09-22 | 2020-03-18 | Danisco US Inc. | Endogenous dnase activity to reduce dna content |
| CN103082081B (en) * | 2011-11-01 | 2015-11-25 | 安琪酵母股份有限公司 | A kind of Yeast protein and method for making thereof, with this albumen be raw material food and method for making thereof |
| CN103126968B (en) * | 2011-11-30 | 2014-09-03 | 安琪酵母股份有限公司 | Zinc-rich yeast refined extract and preparation method thereof |
Citations (4)
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| US4564523A (en) * | 1983-07-29 | 1986-01-14 | Phillips Petroleum Company | Functional protein products |
| SU1558979A1 (en) * | 1988-03-05 | 1990-04-23 | Всесоюзный Научно-Исследовательский Институт Биотехнологии | Method of obtaining yeast with low content of nucleic acids |
| CN1620256A (en) * | 2001-12-26 | 2005-05-25 | 札幌啤酒株式会社 | Process for producing nucleic acid-rich yeast extract and nucleic acid-rich yeast extract |
| CN101475888A (en) * | 2009-01-21 | 2009-07-08 | 杨子龙 | Low purine beer and preparation thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS52128284A (en) * | 1976-04-16 | 1977-10-27 | Idemitsu Kosan Co Ltd | Method of producing yeast with improved flavor |
| US4559307A (en) * | 1983-10-17 | 1985-12-17 | Phillips Petroleum Company | Treatment of yeast cells with proteolytic enzymes |
| CN1144877C (en) * | 2001-02-27 | 2004-04-07 | 武汉生科生物股份有限公司 | Method of extracting nucleotide for waste beer yeast |
| CN1606932A (en) * | 2003-10-14 | 2005-04-20 | 兰敬墨 | Preparation of health nutritious beverage for fat reduction using yeast |
| CN101322554B (en) * | 2008-07-18 | 2012-07-04 | 哈尔滨医科大学 | Health products for reducing fat |
| CN101444289A (en) * | 2008-11-24 | 2009-06-03 | 江苏省江大绿康生物工程技术研究有限公司 | Technology for simultaneously preparing cooking wine and slimming food |
-
2009
- 2009-12-31 CN CN2009102158911A patent/CN102115717B/en active Active
-
2010
- 2010-11-09 WO PCT/CN2010/078570 patent/WO2011079652A1/en active Application Filing
- 2010-11-09 KR KR1020127003420A patent/KR20120057613A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4564523A (en) * | 1983-07-29 | 1986-01-14 | Phillips Petroleum Company | Functional protein products |
| SU1558979A1 (en) * | 1988-03-05 | 1990-04-23 | Всесоюзный Научно-Исследовательский Институт Биотехнологии | Method of obtaining yeast with low content of nucleic acids |
| CN1620256A (en) * | 2001-12-26 | 2005-05-25 | 札幌啤酒株式会社 | Process for producing nucleic acid-rich yeast extract and nucleic acid-rich yeast extract |
| CN101475888A (en) * | 2009-01-21 | 2009-07-08 | 杨子龙 | Low purine beer and preparation thereof |
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| Gálvez A et al."Chemical composition of a mixture of single-cell protein obtained from Kluyveromyces fragilis and whey proteins.".《Arch Latinoam Nutr.》.1990,第40卷(第2期), |
| Zhang T et al."A highly thermosensitive and permeable mutant of the marine yeast Cryptococcus aureus G7a potentially useful for single-cell protein production and its nutritive components.".《Mar Biotechnol (NY)》.2008,第11卷(第2期), |
| 万海清 等."甲基营养酵母Candida boidinii No.2201及其诱变株生产单细胞蛋白的研究".《饲料研究》.1998,(第11期), |
| 宗敏华 等."用盐析法分离低核酸酵母蛋白的研究".《食品与发酵工业》.1990,(第2期), |
| 高玲美."高蛋白海洋酵母的初步研究".《中国博士学位论文全文数据库（电子期刊）基础科学辑》.2009,(第1期), |
| 高玲美."高蛋白海洋酵母的初步研究".《中国博士学位论文全文数据库(电子期刊)基础科学辑》.2009,(第1期), * |
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| Publication number | Publication date |
|---|---|
| KR20120057613A (en) | 2012-06-05 |
| CN102115717A (en) | 2011-07-06 |
| WO2011079652A1 (en) | 2011-07-07 |
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